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  Here is how UMAi Dry® allows you to create the ultimate dry aged steak: 1. Select a well-marbled subprimal cut of beef (full ribeye, striploin or sirloin). Meat should be in original processor packaging, whenever possible.  You want untrimmed, untouched beef for optimal dry aging results. 2. Apply UMAi Dry® to gooey moist meat. This "meat glue" is essential for the UMAi Dry® membrane to bond with the surface. You can either vacuum seal or use the immersion method for creating good contact. Air pockets do not pose a risk. UMAi Dry® is not a vacuum bag--it allows for moisture and oxygen...

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