Blog: Articles & Insights

Dry-aged beef is a result of a process of dry aging, but what is "dry aging"?  Dry Aging: "Dry": Moisture evaporates from the muscle creating a mature beef flavor "Aging":...

It's hard to cook a thick steak medium-rare. If you don’t give it enough time to temper, you end up with a steak that has a cold reddish-blue center. If the meat is...

Congratulations! Your patience has paid off, and your Dry Aged ribeye, striploin, or sirloin is ready. Now it’s time to trim the “bark," cut into steaks, and get ready to...

When considering dry aging steak at home, you might be concerned that you don't have the proper refrigeration. Don't be! UMAi Dry is designed to be compatible with everyone’s kitchen...

With UMAi Dry, anyone anywhere can craft genuine dry aged steak in a typical kitchen refrigerator. Sometimes basic misunderstandings stand in the way of easy, successful dry aging. Understanding the processes behind UMAi...

If you are vacuum packaging food, you absolutely MUST remove all air or risk spoilage of the food or dangerous conditions within the bag. UMAi Dry does not pose that...

In honor of Earth Day, we at UMAi Dry would like to offer five basic ideas for protecting our planet -- and making the very most of resource-intensive meat. Meat craft (dry aged steak,...

   Photo Credit: Alan Bergo Meet Chef Alan Bergo Meet Alan Bergo also known as the Forager Chef. Alan is a culinary industry veteran, former executive chef of legendary Twin Cities' Lucia’s...

Think of this as "Beyond Wine": What if you embraced the Whisk(e)y Culture when you prepared a dry aged steak?