Dry Aged Steak Starter Kit -- Anova edition (120v)
- Regular price
- Regular price
- Sale price
The Anova Precision editions of the UMAi Dry Steak Starter Kit provides what you need to start crafting your own dry aged steaks at home -- just add meat! UMAi Dry is the most time-tested home dry aging bag system in the world.
The UMAi Dry Aged Steak Starter Kit is the perfect way to start crafting your own dry-aging steaks. This kit includes the compact, award-winning Anova Precision® Vacuum Sealer combining fast air extraction with a strong reliable seal to create the ideal vacuum-sealed bags for sous vide cooking and all your food storage needs – and it’s small enough to stash away when not in use.
Your Starter Kit Includes:
- Anova Precision channel vacuum sealer
- Illustrated UMAi Dry Bonding & Aging Instructions
- 3 UMAi Dry Brisket/Bone-in size: 16x28in / 400x700mm
- 3 UMAi Dry Ribeye/Striploin size: 12x24in / 300x600mm
- 10 VacMouse adapter strips for channel-type vacuum sealers
Vacuum Sealer Specifications:
- Product Dimensions: 425 x 122 x 79.7 mm, (16.73″ x 4.80″ x 3.14″)
- Product Weight: 1.04 kg (2.3lbs)
- Pressure: -0.5 bar
- Extraction Rate: 4L/min
- Materials: Plastic body
- Warranty: Industry-leading 2-year warranty
120V for use in North America and Japan
220v regions require a converter/transformer
We suggest sourcing a simple manual lid-and-latch channel vacuum sealer locally in the correct voltage
With UMAi Dry® Ribeye/Striploin bags, you can dry age a delicious boneless ribeye, striploin or sirloin subprimal at home. Craft restaurant-quality dry-aged beef roast within your own fridge, with no mess, and no odor. The unique UMAi Dry breathable membrane creates the perfect dry-aging environment for the ultimate rib roast. Unlike the plastic vacuum storage bags, you’re used to, UMAi Dry is a moisture- and oxygen-permeable membrane that bonds with the meat surface, creating a protected dry-aging environment while preventing odors and cross-contamination.
Master the art of dry aging at home without expensive supplies. All you need is an UMAi dry aging bag, a modern frost-free fridge, a whole subprimal steak cut of beef, and the patience to wait 28 to 45 days. Control the aging time and cost of your dry-aged roast process in the comfort of your own home fridge.
Need help? Head over to our Help Center for support from the pros!