Blog: Articles & Insights

  “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...

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...

Oh, yeah! Meathead has plenty to say about dry aged beef in his blog post below. Of course he would; dry aged beef is the premium steak experience. Aging brings...

UMAi University YouTube playlist delves deeply into what UMAi Dry is, and what it is not.

We share some feedback from our Salumi Survey - and post some of your comments!

Dry-aged beef is a result of a process of dry aging, but what is "dry aging"?  Dry Aging: "Dry": Moisture evaporates from the muscle creating a mature beef flavor "Aging":...

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...

Congratulations! Your patience has paid off, and your Dry Aged ribeye, striploin, or sirloin is ready. Now it’s time to trim the “bark," cut into steaks, and get ready to...

When considering dry aging steak at home, you might be concerned that you don't have the proper refrigeration. Don't be! UMAi Dry is designed to be compatible with everyone’s kitchen...