Dry Aged Steak Starter Kit -- FoodSaver Edition (120v)

The UMAi Dry Aged Steak Starter Kit with a FoodSaver 2700 is the perfect way to start crafting your own dry-aging steaks--and preserving them after you've complete the long dry aging process. 

Your FoodSaver Starter Kit Includes:

• Illustrated UMAi Dry Bonding & Aging Instructions
• 3 UMAi Dry Brisket/Bone-in size: 16x28in / 400x700mm
• 3 UMAi Dry Ribeye/Striploin size: 12x24in / 300x600mm
• 10 VacMouse adapter strips for channel-type vacuum sealers
• FoodSaver 2700 advanced design channel vacuum sealer with FoodSaver roll and holder

Vacuum Sealer Features:

• Easy-clean patented removable drip tray
• Double-wide sealing strip for the strongest seal
• Compact size with easy touch button operation
• Easy lock latch closure
• Accessory port included

120V for use in North America and Japan
220v regions require a converter/transformer
We suggest sourcing a simple manual lid-and-latch channel vacuum sealer locally in the correct voltage

With UMAi Dry® Ribeye/Striploin bags, you can dry age a delicious boneless ribeye, striploin or sirloin subprimal at home. Craft restaurant-quality dry-aged beef roast within your own fridge, with no mess, and no odor. The unique UMAi Dry breathable membrane creates the perfect dry-aging environment for the ultimate rib roast. Unlike the plastic vacuum storage bags, you’re used to, UMAi Dry is a moisture- and oxygen-permeable membrane that bonds with the meat surface, creating a protected dry-aging environment while preventing odors and cross-contamination.

Master the art of dry aging at home without expensive supplies. All you need is an UMAi dry aging bag, a modern frost-free fridge, a whole subprimal steak cut of beef, and the patience to wait 28 to 45 days. Control the aging time and cost of your dry-aged roast process in the comfort of your own home fridge. 

STEP 1: CLEAN TRANSFER MEAT INTO YOUR RIBEYE/STRIPLOIN DRY AGING BAGS
Aim for a clean transfer from the original packaging to UMAi Dry®. Try not to touch the meat.
Scrub the exterior processor packaging with soap and water. Wipe dry.
Cut open packaging on the wider end of the meat, and drain off excess purge. Make sure the opening is wide enough for the meat to slide through easily.
Fold back a 2-3 inch cuff of the UMAi Dry opening to keep it clear of purge or fat.
FOR BONELESS CUTS:
Keep meat covered in its original packaging.
Slide UMAi Dry over meat and original packaging.
Flip meat end over end.
Pull out and discard the original packaging.
FOR BONE-IN CUTS:
Prepare clean surface using kitchen parchment or foil. Slide meat out of packaging and rest on clean surface.
Do not dry meat. The gooey coating is the ONLY way your UMAi Dry bag sticks to the boneshell and fat cap.
To prevent sharp bone ends from piercing the UMAi Dry membrane, place a thin strip of parchment paper or folded damp paper towel along the bone tips.
Slide meat into the UMAi Dry bag; be careful not to snag the bones. Preserve as much “meat glue” as possible.
Important Note: UMAi Dry provides a customized dry aging environment- even when loose. During the first 24 hours after bagging, UMAi Dry will relax. Don’t worry! This is normal as the membrane takes up moisture from the meat. After it bonds and the meat shrinks by week 3 or 4, the UMAi Dry membrane may even release. Never fear. It’s still protecting your dry aging treasure.

STEP 2: FOLLOW INSTRUCTIONS FOR EITHER VACUUM SEALER OR IMMERSION METHOD

STEP 3: Rest on open wire rack in a regularly used modern frost free kitchen refrigerator located in a room temperature environment for 4-6 weeks.

DAY 1 At least 75% of the meat surface is in contact with the UMAi Dry membrane. And your kitchen might be a mess.
DAY 2 UMAi Dry will relax, and may appear loose as it takes up moisture from the meat. There may be moisture pooling in the corners; let time and your fridge take care of that.
DAY 4-5 Bond begins to form; you may notice color change.
DAY 10 The meat should begin to turn mahogany brown. You may begin to catch an earthy, blue-cheesy, nutty scent.
DAY 21 The bark is firm and dark, mostly even in color, and almost firm enough to “knock” on. There may be softer and firmer spots. Small white dots may be salts, fat or mold, which is OK. Grey, blue, green, or black mold is bad news.
DAY 28-45 The meat is firm and dark, and may begin to pull away from the UMAi Dry membrane. Separation is normal— the meat is still protected in its “custom dry aging space.”

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