How to use
Please check the videos below.
-Make sure your fridge temperature is between 1-3C
-in case your fridge has glass shelves try to use an extra metallic rack or replace the shelve with a metallic one that leave the air to circulate around the bag. I took one from the oven :)
-in case your piece of meat has bones try to cover the end of the bones with some kitchen paper to protect the bag of being cut by the bones.
-use big piece cuts not singular steaks (rib eye or striploin is a good starting choice), make sure they have a decent fat marbling that will gave you better results.
See here UmaiDry guide for more info.
Feel free to contact me for any questions about meat ageing, i'm not an expert but i'm doing it from a while now so i could give you tips or learn from your experiments.
Great how to use Umai Bags thanks to Guga