Refrigerator in a Cold Garage = Disappointment

[Mike franz]

These guys are shady!!

The bags only work in a perfect scenario, only a very small percentage of people can set this up, a dedicated “indoor” fridge in a room at exactly 70 degrees with nothing else inside it, no beverages, fruit or other food that might cause moisture. How you keep a room at 70 degrees all the time means this is not a hobby it’s only working for folks who have time to check a fridge and room temp 3-4 time s a day.. Any average Joe can’t set that up or put that much work in.

The bags are made purposely difficult to seal so you “ruin” a few 1st time out, this is all over the forum and your response is always, “better luck next time””! Buy more bags.

We looked up your company. All your “testimonials” are strictly controlled by you you dump anything negative from your forum, you do not allow “Google” reviews or any other search engine reviews so there is no real true insight to your product. You use Trust Spot who only aggregates positive reviews you yourself cherry pick. It’s not that people are having success it’s that your creating the image that they are. People are failing miserably with your product you just are doing everything you can to hide it.

You can’t allow the open public to tell the real stories of frustration because there would be too many.

[Jim]

Where is your fridge located? Is it in a cold garage by any chance?

[Mike franz]

Yes it’s about 20 degrees outside our garage is not heated so it’s gotta be at least 30’s the fridge is set at 36

[Jim]

I think I see a problem here. The fridge is located in a garage that is below the inside temp of the fridge -it is a problem because it is not acting like a fridge anymore. The ventilation/cooling system shuts down because of low external temp and doesn’t provide the needed airflow for the moisture to be wicked away from the surface of the meat. Your fridge is simply acting like an insulated box with no heat exchange or ventilation. This is the reason the “bark” has not formed.
If you look closely at the instructions for the UMAi Dry they say not to dry age in garage fridges for this reason.

[Mike franz]

That begs the question is this piece of meat now ruined?

[Jim]

Thats a hard question to answer from looking at the picture. You are probably best equipped to answer that, since you can touch and smell the meat. I would move it into a fridge that is actually working inside the house if you can and let the “bark” form in there for a week or you can crack the bag open and smell the meat, if it smells rotten/sour it is bad. In these conditions the meat is likely to still be OK, but there is no guarantees.

[Mike franz]

That’s crazy!! There is no place on the fold out instructions about garage fridges being unusable, I mean I’m just crewed out of $$ don;t you think that should be plastered all over the instructions? The bags just don’t work!!

[Thea]

To help other customers who find that the bark is too soft, would you mind taking the time to describe what the meat smells like and what the coloring is like?
If your fridge is working properly (i.e. cycling regularly, drawing out the moisture from the interior environment, maintaining a consistent temperature between 34-38F), the beef dry aging inside the UMAi Dry® will slowly darken from red to burgundy to mahogany, and harden gradually. If you find that one side is much softer after the bond has formed during the first week, it is a good idea to flip the meat over.
If the meat takes on a bluish or greyish color (as you can see in the picture you sent), and it is still soft after two weeks, the fridge is not working as it should.
You mentioned that your fridge is in a cold garage. Regular kitchen refrigerators do not operate properly in an environment that is not right around 70F. We suggest to people that they use their regular kitchen fridge because it is the perfect environment–and the dry aging process is helped every time you open and close the refrigerator. UMAi Dry® dry aging is NOTHING like “commando” dry aging when the smell almost demands that you move the meat as far from the house as possible!!
If you want to understand why you should not trust your garage fridge, you can check out these three videos:

Hope this helps!
Maureen
UMAi Dry® Customer Support

[Thea]

Garrison,

We are sorry that you are disappointed, and do care a great deal about our customers’ success and satisfaction. If you have, indeed, contacted us, you were surely offered support and a refund.

Over 30,000 customers over the past ten years have been delighted with the results they can achieve with UMAi Dry®. We would like to help you be one of them.

There is nothing bogus about UMAi Dry®, but it is possible that the learning curve is a steep for some, and failure is a possibility it you are looking for instant satisfaction.

It is important that instructions are read and followed, videos watched, Customer Support contacted, a Forum used to help you master this relatively simple process.

It is unfortunate that you will not have 30-day dry aged meat for your block party. However, if you were trying to dry age in a refrigerator that is in a garage, your refrigerator is the problem, not UMAi Dry®.

Check out these videos that explain why garage fridges are not a good idea–and will absolutely cause exactly the rotten meat you describe:

Thanks to your lesson, we will do a better job of informing customers why garage fridges are not a suitable place to dry age with UMAi Dry®.

We hope that others will not have to experience the same disappointment by disregarding our recommendation against dry aging in a garbage fridge.

If a kid is told to lock his bike, and he doesn’t… and it gets stolen… he still feels disappointed, but he knows he must make a better decision with the next bike, right?

Regards,

Maureen
UMAi Dry® Customer Support

[Mike franz]

Sadly none of this is addressed anywhere on your packaging and we cannot use an our day to day fridge because of the smell of the meat. So essentially what you are saying is to use these specialty bags you either have to have a second indoor fridge already or you have to go buy one and find space for it. This is the worst product I have ever run into, really it is. Talk about hidden costs. You guys can just admit the bags do not work. They just don’t.

[Thea]

If UMAi Dry® is used in a properly cycling refrigerator, there is little to no odor.
Your experience with odor and, eventually, rotten meat was due to the fact that refrigerators do not operate as designed when in an environment lower than about 70F ambient.
Use the kitchen fridge as the instructions recommend and UMAi Dry® works like a charm.

[Mike Garrison]

This is not true, my fridge “cycles” perfectly and your excuse that I cannot use a fridge in less than 70 degree ambient temps are just that, excuses. This company does not own up to it’s faults at all. The bags do not work. The outside temp of a garage will never affect how a fridge works internally you just use this to explain away the faulty bags.

[Mike Garrison]

Do not burn $$ on 22 LBS piece of meat the bags can’t handle it. It will spoil. We just lost a 18 LBS ribeye, find a better method to dry it than these bags.

[Bob]

If the bags do not work could you please explain why so many other folks use them successfully?

quote garrison1″ post=8948:

The outside temp of a garage will never affect how a fridge works internally you just use this to explain away the faulty bags.

You are kidding, right?

[Mike Garrison]

Gladly, I know how your doing it and it’s shady. It’s all about the bags and how many you can sell.

The bags only work in a perfect scenario, only a very small percentage of people can set this up, a dedicated “indoor” fridge in a room at exactly 70 degrees with nothing else inside it, no beverages, fruit or other food that might cause moisture. How you keep a room at 70 degrees all the time means this is not a hobby it’s only working for folks who have time to check a fridge and room temp 3-4 time s a day.. Any average Joe can’t set that up or put that much work in.

The bags are made purposely difficult to seal so you “ruin” a few 1st time out, this is all over the forum and your response is always, “better luck next time””! Buy more bags.

We looked up your company. All your “testimonials” are strictly controlled by you you dump anything negative from your forum, you do not allow “Google” reviews or any other search engine reviews so there is no real true insight to your product. You use Trust Spot who only aggregates positive reviews you yourself cherry pick. It’s not that people are having success it’s that your creating the image that they are. People are failing miserably with your product you just are doing everything you can to hide it.

You can’t allow the open public to tell the real stories of frustration because there would be too many.

[Author]

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