Dry Age and Dry Cure at Home

UMAi Dry® is a scientifically-proven and chef tested, unique 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 beef allowing moisture to permeate out while blocking oxygen and off-flavors. With UMAi Dry® technology you can successfully create the ultimate dry aged steak in any well-ventilated cooler or refrigerator without risk of spoilage. Learn more about using UMAi Dry® technology.

UMAi salumi™

Featured Video

Shop UMAi Dry® Products »

Shop UMAi Dry®

Choose from one of our product categories:



Award-Winning Technology

UMAi Dry® technology was a proud winner of The National Restaurant Association's 2011 'Food & Beverage Product Innovations Award' recognizing progressive food and beverage products that will make a significant impact in the restaurant industry.

Featured Recipes

Salami, Bacon and Spinach Hash

Salami, Bacon and Spinach Hash

Hash lovers will beg you to make this one, especially with UMAi Dry home-cured meat...

Testimonials

  • "Trust us the UMAi DrybagSteak is the best way to achieve the most flavor for your steaks. Try it once and you will never go back to simply cooking a steak on the grill." - Kellie Speed, East Coast Restaurant Examiner
    examiner.com
  • "I have not visited a steakhouse on my own dime since I found out about your product. When I go for Corporate events, I am often amazed at how much better I eat at home !! In a way, it has opened me up to try lots more exotic cuisines, as my personal cash never goes to steakhouses anymore!!" - Jan K.
  • "This email is to let you know how much my wife and I are enjoying the steaks we've made with your Dry Age Steak Kit. The steaks are so good that we went to both Las Vegas and New York City we didn't even bother to go to the well known restaurants that serve the wonderful dry aged steaks in both those cities...
  • "...When you make them yourself you can not only choose whatever cut of meat you want but also the thickness of the individual steaks - I like mine 2 inches thick and my wife prefers hers thin so we both get what we want. I can't say enough about your product and I am recommending your kit to all our friends." - Rich.
  • "I just wanted to reach out and say that your product looks fantastic. This product eliminates a lot of the intimidating steps of dry sausage and salami making. Like I said good job! on a well designed product." - Steve S.
  • "I am a Peter Luger (famous NY steakhouse) credit card holder and truly appreciate an outstanding dry aged steak. In Hawaii it is hard to find a top quality dry aged steak so I am now doing for myself and my friends who are now hooked! A very happy customer!!!" - Carl G.
  • "With our in-house Drybagsteak program, Dry aged beef is no longer just an occasional special item on our menu. We can offer our guests the pleasure of dry aged steak every day--and do so more affordably with total control over aging time and inventory."
    - Chef Peter
  • "The steaks we aged were the best we have ever had. Far better than David Burkes Steak House in Chicago and without the $230.00 bill." - Barbara L.
  • "Have been preaching the dry-aging story to anyone who will listen (and you'd be surprised how many times I've given out your URL on cocktail napkins in bars around my neighborhood!)" - Jan K.
  • "I failed at first, and you were so kind to send a new set of bags for me to try. I payed attention.......was very careful.....and was rewarded with some wonderful 21 day dry aged steaks. I am TOTALLY SOLD!!!!!! ...... Thanks for bringing back a special taste and time to my home." - Jon R.
  • "I am totally impressed with your response time and your eagerness to help. Now I can’t wait for it to show up and get started. I can feel the support already."
    - Chris D.
  • I am using your product in our dry aging program here at our club. This program is going real well with our members. I'm having to start a new rib every week. Thanks!" - Chef White, Supper Club
  • "We are really starting to see an increased interest in the dry aged product which has been very positive for the business. " - Joe, National Restaurant Meat Supplier