Canadian Customers,  Due to postal workers on strike in Canada, there will be delays on all orders fulfilled with all USPS services and DHL eCommerce. We apologize for the inconvenience. We have been advised that the fastest way to fulfill orders will be to ship them and have them added to the "queue".  If you require UMAi Dry® materials sooner than later, we encourage you to source UMAi Dry® from one of our many Authorized Resale Partners in Canada. Please visit our Where to Buy page. For most products, including bulk and spice mixes, please visit our resale partner in Montreal ..read more

Dry Aging and Dry Curing Menu Ideas One of the hottest menu trends today is shared and small plates. This allows customers to create their own combination of several small appetizers. On top of that, customers are willing to pay more for unique and distinctive flavors. Dry age and dry cured meats are perfect for shared and small plate menu items. Italian or Spanish Cured Meat Small Plates Dry Aged Bison Cowboy Steak Dry Aged Lamb Rib Chops Sausage Bites Bruschetta with Prosciutto and Mozzarella Locally-sourced Duck or Goose Prosciutto Artisan Salumi Hand-crafted Charcuterie Pancetta-wrapped ..read more

UMAi Dry Revolutionizes the Dry Aging Process Dry-aged beef products have conventionally been a niche item in the upscale restaurant and food service businesses. UMAi Dry allows any processor or restaurateur to age beef, lamb, pork, buffalo, elk and other meat in an ordinary refrigeration unit. UMAi Dry's unique permeable material creates a membrane around the aging meat that protects it from outside contamination, odors and mold. The result is a perfectly clean dry-aged steak worthy of praise by the pickiest connoisseur.   History of Dry Aging For centuries, dry aging was a com ..read more

UMAi Dry® dry-aging bags can be used to produce dry cured meats such as proscuitto, capicola, bresaola, pancetta, guanciale. UMAi Dry dry-aging bags provide an oxygen and moisture permeable membrane that covers the cured meat while it is maturing.  Traditional methods of producing dry cured meats require temperature and humidity controlled dry rooms that typically operate at 50-60F and 75-80% relative humidity. This temperature and humidity level is high enough to develop growth of pathogens. Therefore the product has to be monitored for the growth of pathogens on the ..read more

There are a number of differences between Australian and American beef. The main difference being different breeds of cattle that are being fed a different diet than American corn fed Angus beef. The temperature differences and water quality play an important role as well.  Most American beef is raised in feed lots, where cattle is fed a high grain diet as opposed to most Australian beef that is raised on pastures. This results in very different flavour profiles, American beef being more marbled and having a deeper red color ..read more

Our passion and commitment is to provide a safe, flexible in-house method of creating dynamically-flavored meats that drive inspiration and build a stronger business—yours. Chefs, butchers and food distributors are reinventing beef, lamb, pork, buffalo and other meats with UMAi Dry®. This innovation is fueling stronger repeat sales and higher profits.    The trend for food-service in-house, dry aging was strengthened by a creative Minneapolis chef. While drying meat using the UMAi Dry® process in an onsite walk-in refrigeration unit, his meat salespeople stopped in. This enthusi ..read more

While in Southern Europe one immediately realizes that the bond between the habits of the people and their love and respect for the land. This love and respect translates into the preparation of food that is healthy and satisfies not only the palate bu also the heart. Charcuterie or Salumi is an ancient form of food preservation that the products like prosciutto were even used as currency in ancient times. The basic principle of traditional dry cured meats is not only the reduction in moisture necessary for the preservation of meat, but also the development of unique dry c ..read more

Why dry age beef? Beef is the most prized of all meats. It is the most expensive to raise and yields an incomparable taste and sensory experience when prepared correctly.  In order for beef to yield this superior eating experience it has to be aged. There are essentially two common methods of aging, namely dry aging and wet aging, or the traditional and the modern. Wet aging is very simple: beef cuts are packed into plastic vacuum bags and held for two to six weeks.  As time passes, the meat becomes tender as enzymes naturally present in the muscle break down ..read more

Welcome to Meathead Talks, a series of curated articles from AmazingRibs on everything from kitchen science to myth busting to tips for upping your grill game. All articles are written by the Meathead, a brilliant chef and self-proclaimed Barbecue Whisperer whose culinary word are heeded as gospel in many circles. This guide teaches you how to cook a high-quality steak at home, focusing on selecting the right cuts, grades, thickness, and technique to achieve a juicy, flavorful, and dark steak with bold beefy flavor. To prepare a truly unforgettable ..read more

Welcome to Meathead Talks, a series of curated articles from AmazingRibs on everything from kitchen science to myth busting to tips for upping your grill game. All articles are written by the Meathead, a brilliant chef and self-proclaimed Barbecue Whisperer whose culinary word are heeded as gospel in many circles. Gas or Charcoal? Meathead calls this "the most frequently asked question since 'Chicken or Egg?'."  While "the flame war between charcoal purists and gas hotheads burns brighter than the debate between Mac and PC users," he points out that there is waaaay too much garbage-posing ..read more