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":...

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...

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...

With UMAi Dry, anyone anywhere can craft genuine dry aged steak in a typical kitchen refrigerator. Sometimes basic misunderstandings stand in the way of easy, successful dry aging. Understanding the processes behind UMAi...

Gas or Charcoal? Meathead calls this "the most frequently asked question since 'Chicken or Egg?'."  While "the flame war between charcoal purists and gas hotheads burns brighter than the debate between...

Meathead of AmazingRibs.com says: "You don’t need to donate last week’s paycheck to a steakhouse to enjoy a fantastic steak."  There is no reason to spend a fortune at a...

Welcome to Meathead Talks, a series of curated articles from AmazingRibs on everything from kitchen science to myth busting to tips for upping your grill game. All articles are written by the Meathead, a brilliant...

Professional chefs and meat crafting hobbyists agree that dry aging with UMAi Dry is the secret to a tender and flavorful steakhouse dining experience at home.

Steak may repair your heart. Research published in the journal Nutrition indicated that eating meat can positively affect your heart. “The impact is the same as if you were to stop smoking,...