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Meathead explains why a good digital thermometer is essential equipment for any serious grill master. No serious grill master should relying upon old-fashioned gut-feeling guesswork methods to determine the safe cooking temperature of meat. The article will help you learn how thermometers work, how to choose, use and maintain them, and finally, which are the best. There is also a lengthy list of do's and don't's for savvy care and use. UMAi Dry offers a durable, cost effective Escali Digital Thermometer.

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Meat science, Meathead -

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 chef and self-proclaimed Barbecue Whisperer whose culinary word are heeded as gospel in many circles. This edition of Meathead Talks starts at the very beginning: Basic Meat Science. If you ever cook meat, you need to read this article. Why? Because understanding the ins and outs of meat (and really any ingredient) will improve your cooking and preparation of the meat you cook. Let's take a look at what you will learn in this article. How to answer the question...

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Science -

The 2006 published research from Kansas State University's Meat Science Department showed that tasting panel experts found almost no difference between the "dry" and "bag" striploin steaks. The sensory experience was reported in the table below, breaking out many different dimensions of flavor and texture. In fact, the UMAi Dry "bag" dry aged steak was ranked higher than traditional open air aged steak for tenderness, juiciness and aged beef flavor.

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Steak -

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.

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Newsletter -

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, charcuterie and salumi) is an excellent way to preserve and value meat.

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