DRY AGING BAGS FOR RIBEYE OR SIRLOIN

INSTRUCTIONS

STEP 1: CLEAN TRANSFER MEAT INTO YOUR RIBEYE/STRIPLOIN DRY AGING BAGS
Aim for a clean transfer from the original packaging to UMAi Dry®. Try not to touch the meat.

1. Scrub the exterior processor packaging with soap and water. Wipe dry.
2. Cut open packaging on the wider end of the meat, and drain off excess purge. Make sure the opening is wide enough for the meat to slide through easily.
3. Fold back a 2-3 inch cuff of the UMAi Dry opening to keep it clear of purge or fat.

FOR BONELESS CUTS:

1. Keep meat covered in its original packaging.
2. Slide UMAi Dry over meat and original packaging.
3.  Flip meat end over end.
4.  Pull out and discard the original packaging.

FOR BONE-IN CUTS:

1. Prepare clean surface using kitchen parchment or foil. Slide meat out of packaging and rest on clean surface.
2. Do not dry meat. The gooey coating is the ONLY way your UMAi Dry bag sticks to the boneshell and fat cap.
3. To prevent sharp bone ends from piercing the UMAi Dry membrane, place a thin strip of parchment paper or folded damp paper towel along the bone tips.
4. Slide meat into the UMAi Dry bag; be careful not to snag the bones. Preserve as much “meat glue” as possible.

Important Note: UMAi Dry provides a customized dry aging environment- even when loose. During the first 24 hours after bagging, UMAi Dry will relax. Don’t worry! This is normal as the membrane takes up moisture from the meat. After it bonds and the meat shrinks by week 3 or 4, the UMAi Dry membrane may even release. Never fear. It’s still protecting your dry aging treasure.

THE DRY AGING PROCESS: WHAT TO EXPECT

DAY 1 At least 75% of the meat surface is in contact with the UMAi Dry membrane. And your kitchen might be a mess.
DAY 2 UMAi Dry will relax, and may appear loose as it takes up moisture from the meat. There may be moisture pooling in the corners; let time and your fridge take care of that.
DAY 4-5 Bond begins to form; you may notice color change.
DAY 10 The meat should begin to turn mahogany brown. You may begin to catch an earthy, blue-cheesy, nutty scent.
DAY 21 The bark is firm and dark, mostly even in color, and almost firm enough to “knock” on. There may be softer and firmer spots. Small white dots may be salts, fat or mold, which is OK. Grey, blue, green, or black mold is bad news.
DAY 28-45 The meat is firm and dark, and may begin to pull away from the UMAi Dry membrane. Separation is normal— the meat is still protected in its “custom dry aging space.”