Select Your Meat
Always dry age whole, sub primal 15-20 lb. cuts (not individual steaks) for the best results. We recommend Ribeye, Entrecote, Scotch Fillet, NY Strip (Striploin), or Sirloin. Remember: Untouched and Untrimmed!
Place In UMAi Dry Aging Bag
Transfer the meat directly to the UMAI Dry plastic membrane bag. Vacuum-seal, and store it on a rack inside your every-day kitchen fridge.
Keep it in a Fridge
The beef loses its moisture, the fat is oxidized, and the connective tissue is broken down by natural enzymes within the meat. This occurs throughout the dry-aging process, which results in an extremely tender, flavourful and rich final product.
Shave off the rind
To reveal the complex and juicy red meat, shave off the mahogany-colored rind.
Grill !!!
Now, GRILL! – Pro tip: less moisture in the meat causes it to cook faster.
1-Do not attempt to clean the beef itself – avoid touching the meat at all!
2-Remember: Untouched and Untrimmed!
3-Machine-tenderized and pre-trimmed beef cuts are not on this grocery list.
4-Do not attempt to clean the beef, do not attempt to dry the beef. Transfer the beef directly from the original plastic to the UMAI Dry plastic membrane bag.
5-Get your vacuum-sealer ready.
6-Ensure to wipe away any moisture from the UMAI Dry bag’s opening. This will interfere with the vacuum-seal.
7-Pro tip: if the UMAI Dry bag is too wide for your vacuum-sealer, seal the corner on a 45° angle, to shorten the length of the bag’s opening.
8-Seal for 10 seconds. Then, seal for another 10 seconds. Always double-seal when possible.
9-Seal the rest of the bag’s opening. Don’t forget to double-seal! UMAI Dry encourages crumpling the plastic to create wrinkles for better sealing.
10-Pro Tip: Gently massage the air out of the bag during the sealing process.
11-Place on a rack so that air can flow easily through each side of the meat.
12-Place it in your kitchen fridge, fat-cap-side-up, and let the magic happen.
13-Don’t fret about air pockets! Ensure ~80% of the meat is in-contact with the plastic UMAI Dry membrane.
14-Keeping and refreshing the airflow in the fridge is an integral part of the process.
15-Pro Tip: Avoid handling the product for the first 7-10 days in the fridge.
16-The finale! Slice into steaks and/or shave off the pellicle.
17-Season, grill, and enjoy! Don’t forget to share about your UMAI Dry experience online with the UMAI Dry community!