The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › UMAi Dry® Forum Questions › General Questions › Joined today › Joined today
December 9, 2014 at 9:08 am
#8745
Ron PrattMember
Welcome aboard, Larry! Be sure to ask any questions you might have about getting started in dry aging. With UMAi Dry it’s an easy task to seal and then the hard part is being patient and letting the aging process work it’s magic! Just remember that any steakhouse worth it’s reputation is serving dry aged beef, which you can do yourself at home! Satisfaction, pride in your results and cost savings over steakhouse prices are just a few of the benefits! BTW I hope you are enjoying your retirement the past 2 years as much as I have enjoyed the last 10 years of doing the same! Ron