Blog: Articles & Insights

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":...

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...

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...

If you are vacuum packaging food, you absolutely MUST remove all air or risk spoilage of the food or dangerous conditions within the bag. UMAi Dry does not pose that...

UMAi Dry - recognized for Innovation in bringing dry-aging technology to anyone interested in a better cut of meat. From restaurant to home kitchen, our products allow you to create...

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...