Re:Is my meat safe to eat?

Huan,
It sounds like you had a very familiar experience of customers who have relied on Chef John’s FoodWishes video for instruction how to use the Starter Kit–he makes it look sooooo easy!! Getting a bond the first time can be tricky.

We have lots of suggestions for helping create the bond–merely starting the aging the the fat cap up and the meat side down with strip loins and boneless rib eyes can guarantee a good bond on the majority of the meat surface. YOu can master the process of accomplishing and excellent bond–please keep trying!

Please tell us what you smell when you open the UMAi Dry. If you have kept the meat at the appropriate storage temperatures and trim the outer crust that should have formed, you should find the steak inside is wonderfully rich and delicious.

We look forward to hearing more.

–Thea