1. Select your preferred type and grade of beef in any subprimal cut, generally, strip loin, ribeye, top butt. Fold back the opening of the UMAi Dry® material and slide the subprimal cut of beef inside. Smooth the UMAi Dry® material carefully against the surface of the beef eliminating all air pockets. The critical factor for optimal dry aging results is the excellent bond that will form between the proteins coating the surface of the beef and the UMAi Dry® material.
2. Vacuum seal the UMAi Dry® material using a vacuum sealer (see types below).
Seal the UMAi Dry® material. Ensure that the seal is firm, no air pockets remain, and there is no leakage of air.
3. Carefully place the newly UMAi Dry® sealed subprimal onto an open wire rack in a well-ventilated cooler. Remember that the all-important bond will form over the first three to five days. The beef must have good airflow around it to bond and age properly. Generally begin aging fat side up to assist the formation of the best bond on the meat side.
Temperature requirements for dry aging: 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 UMAi Dry® material is in contact with the beef and there are no air pockets inside the bag.
For more information on creating dry aged steak with our UMAi Dry® FoodSaver dry aging kit: See video.