The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › UMAi Dry® Forum Questions › General Questions › Meat directly from Butcher › Meat directly from Butcher
Welcome aboard. Here is your answer:
HOW CAN I ENSURE THE BEST POSSIBLE SEAL AND BOND BETWEEN THE BEEF AND THE UMAI DRY® MATERIAL?
It is very important that the entire surface of your strip loin, rib eye, or top butt/sirloin be coated with the thick, sticky proteins, just like when it is first removed from the vacuum packing in which your beef supplier received it. Do not rinse, wash or dry the surface of the beef. If your beef is wiped dry, you will have less successful sealing and bonding of UMAi Dry® material. Furthermore, you may introduce contaminants or bacteria with such a “cleaning” process. When possible, purchase your strip loin or rib eye in the vacuum packaging.
Another way to explain this – when your butcher removes the meat from the cry-o-vac he will clean it up by washing it – since left with the sticky proteins intact the meat in his show case will look unappetizing. Plus there is no way of knowing just how long it has sat there, but since most consumers are buying the meat for immediate use or at least a short few days in advance of cooking it.