Salumi: What Type of Fat is Best? March 16, 2013THEA LOPATKA Fat - the Secret to Great Salumi. What options exist besides pork fat?
What’s a “Good” Refrigerator for Dry Aging? January 25, 2013THEA LOPATKA 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...
Is Sodium Nitrite a Bad Thing? October 23, 2012THEA LOPATKA Learn more about what is in your food - information and myths about Nitrates.
Charcuterie: Finding the Best Slicer for You! March 16, 2012THEA LOPATKA charUp your charcuterie game by adding a meat slicer to your household appliances!
Making Sausage: The Meat Grinder March 16, 2012UMAi Dry Team Sausage making - it is all about the meat. The meat, however, is all about the grinder. Want to learn more about what makes a good grinder?
Cooking a Perfect Dry Aged Steak March 16, 2012THEA LOPATKA 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...
Ask a Pro: Don’t Mistake Oxygen for Air May 16, 2011THEA LOPATKA 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...
The First, The Best, and Still the Favorite May 15, 2011UMAi Dry Team 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...
The Nose Knows March 16, 2011THEA LOPATKA Dry Aging meat for the first time can be a little intimidating, especially if you don't have a lot of experience with how it should turn out. One question we hear...
