Make a dry aged steak or charcuterie at home using our products.
Create steakhouse quality steak, Pancetta, Capicola, Lonzino, Chorizo, Soppressata or any type of salumi/charcuterie at home using our casings.
Dry aging is a process of preserving and intensifying the flavor of meat by hanging it in a controlled environment with specific temperature and humidity levels for a period of time, typically several weeks. During the process, the meat's natural enzymes break down the connective tissue and fat, which results in a tender, flavorful meat with a concentrated beefy flavor and a distinct nutty aroma.
In traditional dry aging, the meat is hung in a temperature and humidity-controlled environment, such as a specialized dry-aging fridge or a dedicated dry-aging room. However, the UMAiDry bag system offers a more convenient and affordable way to dry-age meats at home without needing specialized equipment. The UMAiDry bags create a controlled environment that allows for the natural enzymatic processes to take place while also protecting the meat from harmful bacteria and mold.
Dry age bags collection
Spice blends and curing salt
Restaurant quality dry age meat
"I just completed my first dry age with my Umai dry bags and im more than impressed with how everything came out. I literally had no idea what i was doing and just follow the super simple instructions and my Rib Roast came out looking like I bought it at a professional butcher shop. The taste of these steaks is amazing. So much so i already went and bought a bone-in rib roast and a brisket to do next!" James B via TrustSpot