PRO TIP #1

DO NOT AGE INDIVIDUAL STEAKS

Why? Because truly dry aged beef has a thick “bark” that you trim off before cooking. This trim loss, plus flavor concentration (water loss), can add up to as much as 40%. Dry age a single 10 oz. steak, and you could end up with a skinny little 6 oz. "minute" steak.

Always start with a 15-20 lb. sub-primal boneless ribeye or striploin. It should be in processor packaging, untouched and untrimmed. Check your local club store or butcher. And tell them not to touch it!

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.

Watch the video or view 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:

PRO TIP #4

Watch the videos

Check out our curated playlists of over 70 excellent video resources to learn everything from starting out to advanced techniques.

Click one of the playlists below to learn more:

PRO TIP #5

BOOKMARK YOUR CHEAT SHEETS

These Cheat Sheets provide a quick overview for reference and any time. Bookmark this page so you can reference the cheat sheets and our other Pro Tips.

Click to view and bookmark the cheat sheets below:

PRO TIP #6

NEED HELP? Ask us!

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PRO TIP #7

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