UMAI DRY BASICS

PRO TIP #1
DO NOT AGE INDIVIDUAL STEAKS
Why? Because truly dry aged beef has a thick “bark” that you trim off before cooking. This trim loss, plus flavor concentration (water loss), can add up to as much as 40%. Dry age a single 10 oz. steak, and you could end up with a skinny little 6 oz. "minute" steak.
Always start with a 15-20 lb. sub-primal boneless ribeye or striploin. It should be in processor packaging, untouched and untrimmed. Check your local club store or butcher. And tell them not to touch it!

PRO TIP #2
UMAI DRY IS NOT A VACUUM BAG
UMAi Dry is a unique, scientifically proven, chef-tested technology. With UMAi Dry, anyone can safely create custom dry aged steak and dry cured meats in any regularly used modern frost free kitchen. The membrane forms a protective bond with the proteins on the surface of the meat, allowing moisture release and oxygen exchange while blocking odors and cross contamination. With UMAi Dry you can craft dry aged steak, charcuterie or slow-fermented dry sausage at home.

Watch the video or view the thumbnails to learn more

PRO TIP #3
FORGET ALL THE RULES OF VACUUM SEALING
Air pockets pose no risk. All you need is "gooey" moist meat surface and an open wire rack to achieve a 75-80% surface bond with the membrane. Expect UMAi Dry to relax as it takes up moisture. As aging progresses, the meat will shrink and pull away from the membrane. So expect a bit of floppy bag, and don't fret.
No vacuum sealer? No problem! Use the Immersion Method.
Here's a video for each method:

PRO TIP #4
Watch the videos
Curated playlists of over 70 excellent video resources to learn everything from starting out to advanced techniques.
Click a playlist. Start learning now:

PRO TIP #5
BOOKMARK YOUR CHEAT SHEETS
These handy reference sheets provide a concise summary for easy access. Save this page for quick reference to the cheat sheets and our expert advice.
View the complete cheat sheets by clicking on the preview images.
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