Publications

Published Research on UMAi Technology

Award-Winning Technology

DrybagSteak in the News

Video Introduction

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
  
• "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.
• "Like a few others, I had some initial problems and frustrations. Called Thea and literally overnight my problems were solved! This individual approach to customer service and satisfaction is what business should be about." - Ed O.
• "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
• "My first DryBagSteak experience was very successful. After 18 days, it produced a very tender and very flavorful prime rib experience for my family's Christmas dinner. Thank you!" - Mike L.
• "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.
• "We have been very happy with the results. Now my husband looks for any excuse to dry age some 15 lbs. of beef at a time (kids’ birthday parties, anniversaries, holidays, etc.)." - Clarisse I.
• "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.
• "We are quite satisfied with your product and will begin to order some in commercial quantities. My guess is that we will start with 100 large size bags." - Johann, Asian Restaurant Chain
• "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
• "Cheers !! Thanks for a great product!"- Jan K.
• "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
• "I was very pleased with the sealer. Completely hassle-free, in the long run I think it is well worth the extra money." - Scott