The Perfect Valentine's Day Steak Dinner January 12, 2022UMAi Dry "It’s easier than you think, almost foolproof if you have a meat thermometer. Even if you do goof and leave it in the oven a little longer than desired, it...
Dry Aged Coffee Spice Crusted Beef Tenderloin August 16, 2018UMAi Dry What's the perfect marriage of flavors for the java-loving meat aficionado in your life? A quick dry age project with beef tenderloin, UMAi Dry, and this recipe of spices and coffee.
Black Cherry & Black Pepper Beef Tenderloin March 16, 2017UMAi Dry When a simple steak will not do--or you don't have four to six weeks to truly dry age a full boneless ribeye or striploin--a tenderloin can be aged in UMAi...
Fresh Herb & Garlic Beef Tenderloin March 16, 2016Christine Tierney Because Dry Aging beef tenderizes the meat and draws out moisture to deepen the flavor, it's a great process to apply to tenderloin. Here, we share one of our favorite...
Chanterelle and Tarragon Crusted Beef Tenderloin With Garlic & Chive Butter March 16, 2014UMAi Dry Since tenderloin needs none of the softening that longer dry aged produces, just 4-5 days of dry aging in UMAi Dry will reduce the moisture and deepen the beefiness. Enhance...
How to Make a Crusted Beef Tenderloin June 16, 2012UMAi Dry Truly dry aging a tenderloin cut for four to six weeks make yield and overly tender, almost mushy texture. Still, the timid mildness of a tenderloin begs for enhancement. With...
Flank Steak with Ponzu & Miso Butter December 14, 2010UMAi Dry This mouthwatering recipe starts on the grill and then meets the succulent miso butter glaze on the plate. Just add a fresh salad for a flavor explosion to complete meal...
