Blog: Articles & Insights

Meathead of AmazingRibs.com says: "You don’t need to donate last week’s paycheck to a steakhouse to enjoy a fantastic steak."  There is no reason to spend a fortune at a...

Welcome to Meathead Talks, a series of curated articles from AmazingRibs on everything from kitchen science to myth busting to tips for upping your grill game. All articles are written by the Meathead, a brilliant...

Professional chefs and meat crafting hobbyists agree that dry aging with UMAi Dry is the secret to a tender and flavorful steakhouse dining experience at home.

Steak may repair your heart. Research published in the journal Nutrition indicated that eating meat can positively affect your heart. “The impact is the same as if you were to stop smoking,...

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

There's something inherently special about aged foods and beverages. The depth and richness of flavor that comes with time and careful preparation makes eating or drinking something that has been aged...

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...

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":...

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...

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...