Blog: Articles & Insights

Dry Aging and Dry Curing Menu Ideas One of the hottest menu trends today is shared and small plates. This allows customers to create their own combination of several small...

UMAi Dry Revolutionizes the Dry Aging Process Dry-aged beef products have conventionally been a niche item in the upscale restaurant and food service businesses. UMAi Dry allows any processor or restaurateur...

UMAi Dry® dry-aging bags can be used to produce dry cured meats such as proscuitto, capicola, bresaola, pancetta, guanciale. UMAi Dry dry-aging bags provide an oxygen and moisture permeable membrane that covers the...

There are a number of differences between Australian and American beef. The main difference being different breeds of cattle that are being fed a different diet than American corn fed Angus beef. The temperature...

Our passion and commitment is to provide a safe, flexible in-house method of creating dynamically-flavored meats that drive inspiration and build a stronger business—yours. Chefs, butchers and food distributors are...

While in Southern Europe one immediately realizes that the bond between the habits of the people and their love and respect for the land. This love and respect translates into...

“Vacuum packaged aging of beef typically implies ‘wet-aging.’ With much greater than normal moisture permeability, the vacuum-packaged bags in this study may dry age beef to increase yields, limit microbial...

Why dry age beef? Beef is the most prized of all meats. It is the most expensive to raise and yields an incomparable taste and sensory experience when prepared correctly. ...

Welcome to Meathead Talks, a series of curated articles from AmazingRibs on everything from kitchen science to myth busting to tips for upping your grill game. All articles are written by the Meathead, a brilliant...