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Learn How - The UMAi Dry® Steak Process

UMAi Dry® Aging Steak Process Illustration:
How to make Dry Aged Steak Step One
How to make Dry Aged Steak Step Three
How to make Dry Aged Steak Step Four
How to make Dry Aged Steak Step Five
How to make Dry Aged Steak Step Six
How to make Dry Aged Steak Final

UMAi Dry® system is based on a unique breatheable membrane technology that provides a perfect safe environment for each piece of meat and allows it to develop that special  dry aged taste and texture that people crave.

Always dry age whole subprimal cuts (not individual steaks)

Good cuts for dry aging are:

Ribeye, Entrecote in Europe (Scotch filet in Australia), 

NY Strip (Striploin)


You can dry age Tenderloin (filet mignon) but only for short period of time 4-5 days as not to lose expensive tender meat to trim

Dry aging process has two parts:

First the moisture evaporates from the meat, thereby concentrating and intensifying the beef flavor

Second the natural enzymes in the meat break down the connective tissue thereby tenderizing the meat and imparting a distinct dry aged flavor

Moisture evaporation stage lasts for about 7-10 days

Tenderization and flavor development stage lasts as long as the meat is being dry aged. We have customers who dry age for up to 100 days in UMAi Dry®



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