UMAi DrybagSteak® Technology: Commercial Application
Now anyone can dry age easily, safely, consistently and affordably with UMAi DrybagSteak® technology.
True steak lovers will always choose the buttery-rich flavor of dry aged steak--if given the choice. But
cost and lack of availability of dry aged steak has made it a rare find. It is available in only limited
markets outside of the East Coast, and can cost twice as much as Prime "wet-aged" steak, when you
can find it.
This revolutionary dry aging technology is best applied with either a chamber vacuum or retractable
snorkel vacuum sealer.
UMAi DrybagSteak® technology employs a specially formulated combination of polymers which create a
single layer material that is both moisture- and oxygen-permeable, very much like a membrane. Fragile
when first sealed, UMAi DrybagSteak® will form a bond with the moist proteins on the surface of the
meat within the first several days. Once bonded, it provides the protection against off flavors and
contamination, allowing you to dry age in any commercial refrigeration unit without the need for UV
lighting or specialized humidity control. It is not a vacuum material and does NOT pose the same risk
of anaerobic bacterial growth.
- It is essential that the surface of the meat be as well-coated with moist proteins as possible. Do not
wipe off the moisture.
- The material may not seal easily if the meat proteins coat the inner surface where the seal is to be
formed, so fold back the opening to be sealed.
- Massage out the air and bring the UMAi DrybagSteak® material into the best possible contact with the
meat surface before starting to seal.
- Take care with the temp and timing of the heating bar. UMAi DrybagSteak® is a single layer and will
melt through if set at the same chamber vac settings as for laminated vacuum bags.
- After sealing, look for a good seal and handle VERY, VERY carefully. The seal is fragile until the
bond is formed over the course of the first three to five days on the rack.
- Ensure that the meat is placed on an open wire rack so that it has excellent air flow 360 degrees
around the surface. You cannot successfully dry age without both proper refrigeration and consistent,
complete surface flow of air. UMAi DrybagSteak is not a replacement for oxygen barrier vacuum packaging and is not suitable for shipping or storage apart from dry aging. Like all dry aging, it cannot be done while boxed in shipment without significant adjustment of shipment protocol.
- Any small pockets of air in the corners, the divots where the bones have been cut out or other
indentations do pose a health risk. The darkening and hardening of the surface of the meat will be
slower where there is an air pocket, and the age will go slightly deeper in these spots. After aging, you
will need to trim off a couple more millimeters in those spots.
Channel type sealers such as the 2400-series model FoodSaver (available through this site) should be used with UMAi VacMouse vacuum aid (also offered through this site).
During aging, the surface of the meat will gradually darken to a deep mahogany and harden like bark. You should see the meat clearly through the bonded surface of the meat. Shrink may cause some spots to release their bond, but this is not a concern. Learn more »
Dry age for 14-, 21- or 28- days, or longer--most white table cloth chefs who've tested UMAi DrybagSteak® prefer the flavor after 21- to 28- days. Once your preferred aging time is up, you must remove the entire aged piece from its UMAi wrap, trim and steak out the meat. It is important to serve your dry aged steak inventory within two to three days, in general. Dry aged product does freeze well.