Bulk Size Trial Packet

Full range of Bulk UMAi Dry® sizes for commercial trial (2 pieces each):

•   8 x 18" / 200 x 450mm
• 10 x 20" / 250 x 500mm
• 10 x 11" / 250 x 275mm
• 12 x 24" / 300 x 600mm
• 16 x 28" / 400 x 700mm

NOTE: For chamber vacuum sealer use. No vacuum adapter strips included.

[LIMIT TWO PER CUSTOMER]

With UMAi Dry® dry aging bags, you can dry age delicious subprimal steak cuts in any modern refrigeration unit. Craft restaurant-quality dry-aged beef roast within your own fridge, with no mess, and no odor. The unique UMAi Dry breathable membrane creates the perfect dry-aging environment for the ultimate rib roast. Unlike the plastic vacuum storage bags, you’re used to, UMAi Dry is a moisture- and oxygen-permeable membrane that bonds with the meat surface, creating a protected dry-aging environment while preventing odors and cross-contamination.

Master the art of dry aging in your operation without expensive supplies. All you need is an UMAi dry aging bag, a modern frost-free refrigerator, a whole subprimal steak cut of beef, and the patience to wait 28 to 45 days. Control the aging time and cost of your dry-aged roast process in the comfort of your own home fridge. 

UMAi Dry Application Basics:
STEP 1: Transfer moist meat into UMAi Dry membrane bags.
STEP 2: Follow instructions for either vacuum sealer or immersion sealing method.
STEP 3: Rest on open wire rack in a regularly used modern frost free kitchen refrigerator located in a room temperature environment for 4-6 weeks (dry aging) or until 35-40% weight loss is achieved (charcuterie).

Important Note: UMAi Dry provides a customized dry aging environment/ Not a vacuum bag, but a moisture and oxygen permeable membrane. Air pockets pose no risk. Even when loose--the membrane is still protecting your meat crafting treasure.

DAY 1 At least 75% of the meat surface is in contact with the UMAi Dry membrane. And your kitchen might be a mess.
DAY 2 UMAi Dry will relax, and may appear loose as it takes up moisture from the meat. There may be moisture pooling in the corners; let time and your fridge take care of that.
DAY 4-5 Bond begins to form; you may notice color change.
DAY 10 The meat should begin to turn mahogany brown. You may begin to catch an earthy, blue-cheesy, nutty scent.
DAY 21 The bark is firm and dark, mostly even in color, and almost firm enough to “knock” on. There may be softer and firmer spots. Small white dots may be salts, fat or mold, which is OK. Grey, blue, green, or black mold is bad news.
DAY 28-45 The meat is firm and dark, and may begin to pull away from the UMAi Dry membrane. Separation is normal— the meat is still protected in its “custom dry aging space.”

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