FIVE STAR SUPPORT TO BECOME AN UMAI DRY PRO!

Congratulations! So, you bought a few UMAi Dry bags. Now, it's time to start mastering meat craft.
There are some tricks of the trade that, after over 10 years in the dry aging business, we've learned (some the hard way).
We are here to make sure your first experience dry aging with UMAi Dry provides an experience of absolute success.

PRO TIP #1

DO NOT AGE INDIVIDUAL STEAKS 

Why? Because while the meat is drying, a “bark” or “pellicle” forms which you will trim off before cooking. This bark, plus water weight loss, can account for up to 40% of an individual steak. If you dry age only 10 oz. of meat, you'll end up with a skinny little 6 oz. steak.

We recommend starting with a 15-20 pound sub-primal cut of beef that is still in its processor packaging. Check your local club store or butcher. Make sure it is untouched and untrimmed to avoid possible contamination. 

PRO TIP #2

UMAI DRY IS NOT A VACUUM BAG 

UMAi Dry is a unique, scientifically proven, chef-tested technology that allows anyone to create custom dry aged steak and dry cured meats at home. The material forms a bond with the proteins on the surface of the meat allowing moisture release and oxygen exchange while blocking odors and contamination. With UMAi Dry you can craft dry aged steak, charcuterie or slow-fermented dry sausage in any well-ventilated cooler or refrigerator without risk of spoilage.

Click one of the thumbnails to learn more:

PRO TIP #3

FORGET ALL THE RULES OF VACUUM SEALING

It's okay to have a few air pockets. UMAi Dry® is not a vacuum bag: it’s a membrane that allows for both oxygen and moisture exchange. It works by creating a bond with the sticky, protein-coated meat surface. If at least 75-80% of the meat is touching the bag, you are good to go!

No vacuum sealer? No problem! Click one of these videos to learn more:

Vacuum Sealer Technique

Immersion Method

MORE RESOURCES TO GET STARTED