Professional Use

Easily dry age steaks, right in your restaurant.

UMAi Dry® Technology: Professional Applications

Now anyone can dry age easily, safely, consistently and affordably with UMAi Dry® technology.

True steak lovers will always choose the buttery-rich flavor of dry aged steak–if given the choice. But cost and lack of availability of dry aged steak has made it a rare find. It is available in only limited markets outside of the East Coast, and can cost twice as much as Prime “wet-aged” steak, when you can find it.

This revolutionary dry aging technology is best applied with either a chamber vacuum or retractable snorkel vacuum sealer.

UMAi Dry® technology employs a specially formulated combination of polymers which create a single layer material that is both moisture- and oxygen-permeable, very much like a membrane. Fragile when first sealed, UMAi Dry® will form a bond with the moist proteins on the surface of the meat within the first several days. Once bonded, it provides the protection against off flavors and contamination, allowing you to dry age in any modern, frost free refrigeration unit without the need for UV lighting or specialized humidity control. It is not a vacuum material and does NOT pose the same risk of anaerobic bacterial growth.

Manual lid-and-latch channel-type sealers (like FoodSaver 2000 series) should be used with UMAi VacMouse® vacuum adaptor strip.

During aging, the surface of the meat will gradually darken to a deep mahogany and harden like bark. You should see the meat clearly through the bonded surface of the meat. Shrink may cause some spots to release their bond, but this is not a concern. Learn more »

Dry age for 14-, 21- or 28- days, or longer–most white table cloth chefs who’ve tested UMAi DrybagSteak® prefer the flavor after 21- to 28- days. Once your preferred aging time is up, you must remove the entire aged piece from its UMAi wrap, trim and steak out the meat. It is important to serve your dry aged steak inventory within two to three days, in general. Dry aged product does freeze well.

UMAi Dry® Professional Instructions: Sealing with a Chamber Vacuum Sealer

UMAi Dry® is not a replacement for oxygen barrier vacuum packaging. It is not suitable for shipping or storage apart from dry aging. Dry aging cannot be done while boxed in shipment without significant adjustment of shipment protocol.

Key points about UMAi Dry®:

  • creates individual dry aging environment for each piece of meat
  • allows for oxygen exchange and moisture release
  • does not draw tight vacuum or seal like laminated oxygen barrier vacuum bags
  • seal is fragile until bond forms during the week under refrigeration
  • meat requires consistent, unlimited air flow to all surfaces throughout the aging
  • optimal aging temperature is 32-38 degrees F (2-4 degrees C)
  • not suitable for high speed, automated production lines
  • meat cannot be held or shipped in UMAi Dry®

Techniques for Successful Application:

  1. Meat surface must be well-coated with moist proteins. Drain purge, but do not wipe off surface.
  2. Transfer directly from processor packaging or fold back opening of UMAi Dry® to form a sleeve to prevent compromise of the seal.
  3. Massage out the air and bring the UMAi Dry® into the best possible contact with the meat surface before starting to vacuum and seal.
  4. Adjust temperature and/or time of the sealing bar. UMAi Dry® is single layer and MAY melt through or FAIL to seal if equipment is set for typical laminated vacuum bags.
  5. After sealing, allow for seal to completely cool and solidify before opening chamber lid. Check for a complete, clear seal.
  6. Handle VERY carefully. Seal is fragile until the bond is formed during first week of aging.

Dry Aging Environment:

  • Ensure that the meat is placed on an open wire rack with excellent air flow to entire surface.
  • Maintain air flow and consistent temperature between 32-38 degrees F (2-4 degrees C).
  • UMAi Dry® allows for oxygen exchange so small pockets of air or release between meat and UMAi Dry® as meat dries and shrinks do NOT pose a health risk.
  • Where there is an air pocket, surface darkening and hardening may be slower. After aging, “bark” may be a couple millimeters deeper in these spots.

During aging:

  • Surface of the meat will gradually darken to a deep mahogany and harden like bark.
  • Meat surface should be clearly visible through bond with UMAi Dry®.
  • Shrink will gradually cause some release in UMAi Dry® bond, but this is not a concern.

Aging time and Shelf Life:

  • Dry age for 21 to 28 days, or longer—most chefs prefer the flavor after 35 to 45 days.
  • When dry aging is complete, remove UMAi Dry®, trim and steak out while the “bark” is firm.
  • Generally, serve your dry aged steak inventory within two to three days. Vacuum seal for longer holding. Dry aged meat freezes well.
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