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Newsletter, Pro-tips -

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 risk.

UMAi Dry is applied with a vacuum sealer only to pull the bag into best contact with the moist surface of the meat—not to form a vacuum. It is the bond that forms between that meat surface and UMAi Dry that is the key. 

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Newsletter, Pro-tips -

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.

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Pro-tips -

Dry Aging meat for the first time can be a little intimidating, especially if you don't have a lot of experience with how it should turn out. One question we hear often from people new to Dry Aging meat is: Is this meat safe? Obviously, we cannot see or smell your results, so we offer these guidelines for checking the success of your Dry Aging: The Eye Test: Is the color fairly evenly mahogany brown (not grey or bluish tint)? The Feel Test: Is the texture of the ‘bark’ (dried outside portion of the meat) more or less firm all the way around? The...

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Newsletter, Pro Spotlight, Pro-tips, Steak -

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 not at room temperature,  you can easily overcook the peripheral meat by the time the internal temperature reaches 125-130° Fahrenheit. That’s where “hot tubbing” comes in. This is a tempering technique that provides a consistent temperature throughout a piece of meat by submerging it in lukewarm water. Meat that has been tempered in a “hot tub” requires less heat to raise the internal temperature, which in turn leads to less overcooking. How to...

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