Remove your meat from the processor packaging, but do not wash the meat or otherwise clean the meat. Transfer the meat into the UMAi Dry bag using the clean transfer process (outlined in the induced instruction packet). Once in the UMAi Dry bag, seal the bag using one of three methods: vacuum sealing, immersion method or netting method. All sealing methods are outlined in the instructions for dry aging beef and this tutorial on how to dry age steak at home.

UMAi Dry does not require a vacuum seal to make dry aged steak at home. You can use one of these non-vacuum sealer methods such as the immersion method or the netting method. If you choose to vacuum seal your meat, there is an important differentiation between vacuum sealing and sealing UMAi Dry with a vacuum sealer -- the purpose of sealing UMAi Dry with a vacuum sealer is not to keep bacteria out; it's simply to bring the bag in contact with the meat surface. With traditional vacuum sealing, users need to be concerned with contamination and bacteria which is why "air pockets" can be dangerous. With UMAi Dry, air pockets pose no problem. When sealing your steak in the UMAi Dry bag, you only need to adhere 70-80% of the meat surface to the bag.

If you insured your order with Route Protect at checkout, you will receive a confirmation email from Route with a link to file a shipping issue. 

You can also file a shipping issue on Route’s app or via the web here. To file a claim, you will need your store order number OR Route ID number and the email address that was attached to the order.

UMAi Dry offers a 30-Day Money Back Guarantee, as long as the item is returned within 30 days from the date the item is received. Items must be returned unopened in the original packaging and order invoice. The purchase price will be refunded, less shipping paid.

More information can be viewed here.