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The 2006 published research from Kansas State University's Meat Science Department showed that tasting panel experts found almost no difference between the "dry" and "bag" striploin steaks. The sensory experience was reported in the table below, breaking out many different dimensions of flavor and texture. In fact, the UMAi Dry "bag" dry aged steak was ranked higher than traditional open air aged steak for tenderness, juiciness and aged beef flavor.

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