DrybagSteak rebranding as UMAi Dry

UMAi rebrand image DrybagSteak as a perfectly descriptive name for a hard-to-describe product like this–which is exactly the US Patent and Trade Office doesn’t like it!  Funny thing, that logic.  To secure a trademark one must have a distinctive and not-particularly-literal product name–thus, UMAi is born!

We will be rolling out our new brand, UMAi DrybagSteak (UMAI Dry, for short) over the coming months, and hope you like what it says about the wonder of this technology.  “Umai” is actually a Japanese word which has two meanings.  When you hear some exclaim “umai!!” they either mean “Delicious!” or “You’re good!” (as in “skillful”).  Since dry aging with this technology involves both good flavor and certain skill, we think the name works well.

We will also be rolling out two more products for the creation, enhancement and preservation of flavor:  UMAi Sous-vide and UMAi Preserve.  If you have any experience with sous-vide cooking (cooking under vacuum at just about 212 degrees Fahrenheit/100 degrees Celcius), you will know that a good material is safe at a wide range of temperatures.  UMAi Sous-vide carries the highest European Union safety standards from deep freezing to well above boiling.  We are sure that cooks and caterers who use catering material and sou-vide material will be reassured to know they can do so with the safest material available.

UMAi Preserve is a basic oxygen barrier vacuum bag that can be used with retractable snorkel (such as comes with the DrybagSteak Starter Kit) and chamber vacuum sealers.  We will offer these in the volumes that In-house customer need to vacuum package nuts, fruits, left-overs–or their lovely finished dry aged steak!

Let us know what you think of our new brand–and please share the news with your friends.