How to Create the Ultimate Dry-aged Beef (continued)

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4. During the first week, a bond will form between the meat and the UMAi Dry®. The color of the beef will darken to a rich mahogany. Subprimal cuts should be aged at least 21 days. We recommend to dry age 28-45 days for best results. During this time, expect the beef to lose about 17-20% in weight.

UMAi Dry® Aging Direction Pic - Dry Age Steak at Home! UMAi Dry® Aging Direction Pic - Dry Age Steak at Home! UMAi Dry® Aging Direction Pic - Dry Age Steak at Home!

5. After the desired aging period is completed, remove the beef from the UMAi Dry®, trim off the outer hardened surface, and cut into steaks. Typical trim loss is between 8-10%.


UMAi Dry® Aging Direction Pic - Dry Age Steak at Home! UMAi Dry® Aging Direction Pic - Dry Age Steak at Home! UMAi Dry® Aging Direction Pic - Dry Age Steak at Home!

You have created the ultimate dry aged steak!

UMAi Dry® Aging Direction Pic - Dry Age Steak at Home! UMAi Dry® Aging Direction Pic - Dry Age Steak at Home!

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