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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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