How to Create the Ultimate Dry Aged Beef

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).

Shop Dry Age Steak Kits
Shop Dry Age Steak Kits
Shop Dry Age Steak Kits

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.

Dry Aged Steak Racks Dry Aged Steak Racks

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.

Helpful Tip: Getting the hang of the UMAi Dry application the first time can be frustrating... [MORE]
  • Take plenty of time to get familiar with the operation of both sealer and the flexible, single layer UMAi Dry® material.
  • The "vacuum" is less essential than the "bond" that forms in the first 3-5 days, a couple of small pockets of air in the corners or in the divots where the bones have been removed do not pose a big problem.
  • The moist proteins coating the surface of the meat are what do the magic, get the best contact possible while the meat is good and sticky.
  • Be sure to use an open wire rack in your refrigerator to get best air flow 360 degrees.
  • Resting the subprimal fat cap up, meat-side down can help with good bonding on that biggest surface of meat.
  • Use ANY modern frost free refrigerator or walk-in with good temperature control and air flow--the more often it is opened and closed, the more often the refrigeration cycle stirs up the air and temperature--a good thing for dry aging.
  • Dry age as long as you prefer--21 or 28 days seems to be most common aging period.

For more information on creating dry aged steak with our UMAi Dry® FoodSaver dry aging kit: See video.

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