News RSS
Is Sodium Nitrite a Bad Thing?
Learn more about what is in your food - information and myths about Nitrates.
The Magic of Charcuterie
In this blog post we explore ways to create and exceptional charcuterie board.
Cured Sausage: An American Art Form with an International Flavor
In this blog post we share our six favorite sausages - and provide some links to recipes so you can make your own!!
The First, The Best and Still the Favorite
UMAi Dry - recognized for Innovation in bringing dry-aging technology to anyone interested in a better cut of meat. From restaurant to home kitchen, our products allow you to create the best cut of meat in the safest way possible. Accept no substitutes.
Cooking a Perfect Dry Aged Steak
Congratulations! Your patience has paid off and your ribeye, striploin or sirloin is ready. Now it’s time to trim the “bark”, cut into steaks, and get ready to enjoy, share or preserve to savor over time. Steak lovers beware Dry-aged steak cooks faster than “wet-aged” steak. Because of the lower water content, there are none of the weeps and shrivel to indicate doneness. The time that was spent in the UMAi Dry bag has provided tenderness that you don’t want to unintentionally turn to shoe leather. Cooking dry-aged steaks: Dry-aged steaks tend to cook faster than wet-aged...
