Steak RSS

Charcuterie, Newsletter, Pro-tips, Salumi, Steak, Vacuum Sealer -

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 Dry will help you eliminate potential waste and get to a delicious steak dinner faster. Read over this list of myths and facts to help simplify the process Myth 1: The bags will look, feel, and act like a vacuum sealer bag. Since you can apply UMAi Dry with a vacuum sealer, first-time customers often expect that UMAi Dry bags should perform like a typical vacuum preservation bag, like those made by FoodSaver®.  In fact, the...

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Newsletter, Steak -

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": The meat’s natural enzymes break down the fibrous, connective tissue in the muscle thereby tenderizing it AND the fat in the meat develops a nutty, earthy flavor that absorbs into the meat Numerous scientific studies conducted by Kansas State University and Auburn University have concluded that dry aging using UMAi Dry aging bag membrane technology accomplishes both of these goals. http://www.foodproductiondaily.com/Processing/Dry-aging-using-vacuum-packaging-provides-savings http://www.sciencedirect.com/science/article/pii/S0309174009002484 The results from these studies has shown that...

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Newsletter, Pro-tips, Steak -

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 enjoy, share or preserve to savor over time. Steak lovers, beware Dry Aged steak cooks faster than “wet-aged” steak. Because of the lower water content, you can't indicate doneness through weeping or shriveling. The time the meat spends in the UMAi Dry bag provides tenderness that you don’t want to unintentionally turn to shoe leather! Cooking Dry Aged steaks Dry Aged steaks tend to cook faster than wet-aged steaks because there is less...

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Newsletter, Pro Spotlight, Pro-tips, Steak -

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 not at room temperature,  you can easily overcook the peripheral meat by the time the internal temperature reaches 125-130° Fahrenheit. That’s where “hot tubbing” comes in. This is a tempering technique that provides a consistent temperature throughout a piece of meat by submerging it in lukewarm water. Meat that has been tempered in a “hot tub” requires less heat to raise the internal temperature, which in turn leads to less overcooking. How to...

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