Flank Steak with Ponzu & Miso Butter Recipe December 14, 2024UMAi Dry Team This mouthwatering recipe starts on the grill and then meets the succulent miso butter glaze on the plate. Just add a fresh salad for a flavor explosion to complete meal...
Chanterelle and Tarragon Crusted Beef Tenderloin With Garlic & Chive Butter Recipe March 16, 2024UMAi Dry Team Since tenderloin needs none of the softening that longer dry aged produces, just 4-5 days of dry aging in UMAi Dry will reduce the moisture and deepen the beefiness. Enhance...
How to Make a Crusted Beef Tenderloin Basic Recipe June 16, 2022UMAi Dry Team Truly dry aging a tenderloin cut for four to six weeks make yield and overly tender, almost mushy texture. Still, the timid mildness of a tenderloin begs for enhancement. With...
