It is very important that the entire surface of your strip loin, rib eye, or top butt/sirloin be coated with the thick, sticky proteins, just like when it is first removed from the vacuum packing in which your beef supplier received it. Do not rinse, wash or dry the surface of the beef. If your beef is wiped dry, you will have less successful sealing and bonding of DrybagSteak material. Furthermore, you may introduce contaminants or bacteria with such a "cleaning" process. When possible, purchase your strip loin or rib eye in the vacuum packaging.
Dry age at temperature between 34-38F. Typical household refrigerators and restaurant coolers are designed to protect food items like fruits, vegetables, fish and meats from spoilage without freezing them. Please make sure that your refrigerator maintains temperature between 34-38 F to ensure proper aging and prevent spoilage. Ensure that the DrybagSteak material is in contact with the beef and there are no air pockets inside the bag.
When you dry age meat a couple of things happen--the enzymatic activity softens the texture and the moisture loss deepens the flavor. In the case of a tenderloin, because the texture is already tender (thus the name) aging does not improve the texture. In fact, it can make the texture too soft or mealy. Furthermore, since the tenderloin has a large surface area, you will have cut off the entire outer surface. This is a tremendous trim loss on a particularly expensive and precious cut of beef..
It is especially important that you do not try to cover the meat with fat and age because there will be no surface air for the moisture exchange and the meat will simply rot. That has been our experience.
The flavor of the tenderloin can be improved with aging for only a few days before the surface darkens and hardens. This way you deepen the beefy flavor without the trim loss and risk of damaging the texture.
UMAi DrybagSteak now offers a special Tenderloin Kit for this purpose.
In general, dry aging is done with the following subprimal cuts: strip loin (New York Strip), boneless ribeye (ribeye) and top butt (sirloin). These are steak cuts that age well and improve significantly in flavor and texture with dry aging. We recommend strongly against aging tenderloin for the traditional 14, 21, or 28 days, rather ONLY 4-5 days is suitable, sufficient and the most non-wasteful way to improve upon so valuable a cut of meat. You can age other cuts to deepen their flavor, but we have not found that other cuts improve in texture significantly with dry aging.
One more important factor is the fat content of your meat. It is best to procure a subprimal that has a good fat cap or a lovely ribbon of fat in the "eye" as this aging fat is what imparts the umami, that indescribable particular flavor/aroma to dry aged meat.
The FoodSaver model V2400-series offered on this site has been shown to be the easiest and most reliable for sealing UMAi DrybagSteak. Similar lidded or horizontal FoodSaver or other channel-type vacuum sealer models are similarly easy and reliable to use. Chamber vacuum sealers, some heavy-duty channel models and retractable snorkel sealers (such as the Sinbo DZ-280, formerly offered on this site) can also be used, but may require some adjustment or practice to develop successful techniques for UMAi DrybagSteak application. Please refer to the variety of demonstration videos we offer on our "Watch UMAi DrybagSteak in Action page".
UMAi DrybagSteak works like a membrane. It will bond with the moist proteins on the surface of the meat. Do not clean or dry the surface before applying UMAi DrybagSteak.
When you seal DrybagSteak material, it is important to take special care to get and keep a perfect seal. Make sure that there is no significant beef residue or blood on the surface of the inside of the area to be sealed. It may help to fold out the opening of the bag when you put the beef in. After inserting the beef, trim the remainder of the bag to within about four inches of the beef. See Video
Once you have drawn the vacuum and sealed the bag, do not pull on the plastic, hold the steak by the plastic or tug on the sealed steak. Gently place the sealed beef to be aged on a wire rack resting an in area of your refrigerator or cooler where there is excellent air circulation 360 degrees with nothing touching the sealed beef. Allow the steak to rest two or three days and you will notice that the DrybagSteak material will become like a second skin on the surface of the steak. Make sure that the DrybagSteak material is not pulled away from the surface and air pockets are not formed inside.
UMAi DrybagSteak is not a vacuum bag, and is significantly more oxygen permeable. Ensure that you have the meat resting meat side down, fat cap up on the open wire rack. If you have not achieved a perfect vacuum, particularly if you have some small amount of air in the corners of the bag or in the divots when the bones have been cut from a ribeye, for instance, never fear. You will have good, consistent dry aging results with only 70 to 80% of the meat surface bonded.
However, if you notice within the first day or two that more than 25 to 30% of the meat has not maintained contact with the UMAi DrybagSteak material, you should repeat the application with the vacuum sealer, ensuring the surface of the meat is moist to achieve the bond.
Returns and Warranties
UMAi DrybagSteak offers a 30-Day Money Back Guarantee, as long as the item is returned within 30 days from the date the item is received. Items must be returned unopened in the original packaging and order invoice. The purchase price will be refunded for orders placed through drybagsteak.com.
The customer is responsible for all shipping costs related to returning the item back to UMAi DrybagSteak. We recommend that customers use traceable services when returning items. We are not responsible for packages lost by the shipping carrier used to return the item.
The 30-day money back guarantee only apply to purchases made from drybagsteak.com. If you purchased your UMAi DrybagSteak product from a different retailer, please adhere to their own return policies. Sealer returns will require a 15% restocking charge which will be deducted from the purchase price.
Instruction on returning your UMAi DrybagSteak:
Note: Only UMAi DrybagSteak products purchased on drybagsteak.com may be returned to us. If you purchased a UMAi DrybagSteak product at another retailer, please handle your returns with them.
Mail your UMAi DrybagSteak product along with a copy of your order receipt to:
UMAi DrybagSteak, 7600 27th Street West, Commons Suite A4, Minneapolis, MN 55426
Once we receive your items in the mail we will process your request. Please allow 7 business days for your refund to be processed once we have received your item in the mail.
Please visit the UMAi DrybagSteak Forum for more insight.