beef

Sous Vide Cooking Guarantees a Perfect Steak Every Time
Sous Vide Cooking Guarantees a Perfect Steak Every Time 150 150 The Original Dry Bag Steak

Congratulations! Dry aging done! Your ribeye, striploin or sirloin is ready. Now it’s time to trim the “bark” off, cut it into steaks, and get ready to enjoy, share or…

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Brisket Dry Aging in UMAi Dry
Brisket Dry Aging in UMAi Dry 150 150 The Original Dry Bag Steak

For a long time we had questions about dry aged Brisket. Competition BBQ -ers swore that it improved the taste and texture of the meat. Well time has come for…

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So, yah, how ’bout that Canadian beef?
So, yah, how ’bout that Canadian beef? 150 150 The Original Dry Bag Steak

During a recent visit to Québec, we happened upon an opportunity to do a little meat-spotting. While meandering the aisles of a Costco store, the delicious-looking Canadian beef in the…

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Basic Q & A about Dry Aging
Basic Q & A about Dry Aging 150 150 The Original Dry Bag Steak

What cuts of beef are best for dry aging? Fatty well marbled whole muscle cuts of beef are best for dry aging because you get three out of three benefits…

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New project in progress…. Duck prosciutto
New project in progress…. Duck prosciutto 150 150 The Original Dry Bag Steak

Making of duck prosciutto with UMAi Salumi. We started out with a whole duck from an Asian specialities supermarket here in Minnesota. We cut the duck breasts out and trimmed the…

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