Subprimal (Standard) size holds approx. 12-16 lbs of beef and yields approx. twelve 12oz steaks or eighteen 8oz steaks.
Commercial Large size Drybags hold approx. 14-20 lbs of beef and yields approx. sixteen 12oz steaks or eighteen 8oz steaks.
Charcuterie size holds approx. 6-8 lbs lb suitable for making rolled Pancetta, Capicola, Bresaola, Lonza (2 per bag), Gaunciale and other dry cured meat products. This Includes:
Commercial Small size Drybags holds approx. 8-12 lbs of beef and would yield approx. six 12oz steaks or eight 8oz steaks. Excellent for inventory control.
Salumi size hold approx. 4-6 lbs. of meat and is suitable for making smaller cured items like: Fiocco, Bresaola, Lonza, Guanciale and duck breast Prosciutto. UMAi Salumi can also be used to make dry sausage casings to desired width. This includes:
UMAi VacMouse®, 30 pieces for use with FoodSaver 2400-series or similar channel sealers.
UMAi Dry® + VacMouse® applied with the FoodSaver 2400-series advanced design channel vacuum sealer is the perfect way to set up a customized in-house dry aging program easily and economically.
Features of the FoodSaver 2400-series:
Available in 110V for use in North America and Japan.
We've chosen this high quality slicer so that your charcuterie will be shared and savored paper thin for greatest appreciation of the umami that time alone can impart.
This award-winning design features a durable 100 watt universal motor, gear drive, large 7-inch (17cm) diameter multipurpose steel blade. The Gourmet VariTilt\'ae cantilevered design for a true gravity feed (30-degree incline), precision thickness control and easy clean-up. Key parts are constructed of cast aluminum and stainless steel, with rubber feet that keep the slicer in securely in place as you work. Equipped with serrated blade. Manufacturer's one year warranty.
Made in Germany.
For ultra-thin slicing of cured meats, a non-serrated blade is recommended.