Blog: Articles & Insights

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...

The 2006 published research from Kansas State University's Meat Science Department showed that tasting panel experts found almost no difference between the "dry" and "bag" striploin steaks. The sensory experience...

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.

In honor of Earth Day, we at UMAi Dry would like to offer five basic ideas for protecting our planet -- and making the very most of resource-intensive meat. Meat craft (dry aged steak,...

What's Pua'a? And Why is it Hawaii's Best Meat? Kauai-native, avid bow hunter, spare fisherman, rancher and adventurous cook, David Takiguchi (Instagram handle: davidspearo) dedicates an entire fridge to his pua'a...

Start with curing your own meat to create and explore ways to create an exceptional charcuterie board.

   Photo Credit: Alan Bergo Meet Chef Alan Bergo Meet Alan Bergo also known as the Forager Chef. Alan is a culinary industry veteran, former executive chef of legendary Twin Cities' Lucia’s...

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,...

Think of this as "Beyond Wine": What if you embraced the Whisk(e)y Culture when you prepared a dry aged steak?