Skip to main content
  1. Home
  2. Food & Drink

Dry-Age Your Own Steaks with UMAi Dry

Amanda Gabriele
By

Charcuterie Capicola Cut UMAi
Feasting is our column dedicated to cooking, grilling, eating and discovering what’s on the menu across America and the world.

For many, especially if you live in a small apartment, the thought of dry aging your own beef or curing charcuterie at home is daunting. There are space and time issues, not to mention the risk of getting it wrong and serving bad meat to yourself or others. Luckily, for those who’ve been wanting to try the process at home but want to do it safely and effectively, UMAi Dry Artisan Meat Kit is here to make it possible.

Related Videos

Born of the belief that food, especially meat, should be respected and celebrated rather than mass-produced, UMAi Dry makes it possible to dry age steak and cure traditional charcuterie without the need for large dedicated spaces or expensive equipment. Within the past 50 years, wet aging has almost completely replaced dry, making that distinctive, nutty, rich flavor almost a delicacy. But everyone should have access to this kind of quality, which is the mission UMAi Dry stands behind.

Related
UMAi Dry

“I deeply appreciate the tradition and artistry of food,” Thea Lopatka, company co-founder, said. “Having grown up with a father who was passionate about food – and a charter subscriber to Gourmet Magazine – I was taught and still believe meat deserves to be eaten with respect.”

Related: How to Cure Prosciutto at Home

UMAi Dry

So how exactly does UMAi Dry work? Using a special polymer membrane to seal the meat, it allows moisture release and oxygen exchange to dry-age beef in your refrigerator in just four to six weeks, no hanging or storage rooms required. During the process, a hard mahogany bark forms over the meat with no mess or odor. When the meat is ready, simply shave away the bark to reveal a beautifully tender and juicy dry-aged piece of meat. Charcuterie cures perfectly in one to six months, resulting in traditional, cave-quality capicola, bresaola, pancetta and more.

Want to learn more? Check out the video below to watch the process in action, and grab your own kit at drybagsteak.com.

Editors' Recommendations

Topics
The ultimate guide to world-class seafood paella, according to an executive chef
Chef Miguel Molina of La Pulperia NYC shares his culinary insight on the perfect seafood paella
Paella from La Pulperia.

Perfectly al-dente rice flush with fresh shellfish, a properly made seafood paella is one of the greatest foods in the world. This delicacy from Valencia, Spain, is the perfect dish for a festive gathering, a fun family meal, or a romantic dinner for two. While it can be made with poultry and game meat in Spain, some of the most popular versions of paella often lean heavily into seafood.

At La Pulperia, a pan-Latin American restaurant in Hell's Kitchen, Manhattan, they've mastered the seafood paella. Executive Chef Miguel Molina is a native of Guerrero, Mexico, and is lending his creativity and culinary background to the restaurant menu, which includes a stellar paella made with black squid ink. The food here is a blend of cultures, combining influences from Latin and South American countries like Peru, Brazil, Argentina, and Mexico, creating totally distinctive flavor combinations. So what better guide is there to help us on the journey of making a world-class paella?
The foundation: The rice
Octopus paella from La Pulperia in NYC.

Read more
Why you should sous vide your baby back ribs this summer
Once you make your baby back ribs this way, you'll never go back
why you should sous vide baby back ribs

Summertime is coming, and that means ribs. Sweet and spicy, fall-off-the-bone, savory, meaty, delicious ribs. And while you may already have your grilled or baked ribs mastered, we bet you haven't yet tried sous vide ribs.
Before you roll your eyes at the idea of something as primitive and macho as ribs being prepared in something as modern and geeky as a sous vide machine (how dare you), hear us out. You're going to want to try this the next time you get that delivery from .

Sous vide ribs are more tender (and customizable)
We're sure your grilled or baked ribs are tender. But not like this. Really.

Read more
How to make the perfect shepherd’s pie, according to a cookbook author
Cookbook author Licia Kassim Householder shares her delicious recipe, guaranteed to be a hit
shepherds pie recipe untitled 14

Although Saint Patrick's Day has come and gone, it doesn't mean that we want to stop eating delicious Irish-American dishes. Hence, the reason you sought out a shepherd's pie recipe. We don't want to burst your bubble, but shepherd's pie isn't a traditional Irish dish. But, for that matter, neither is corned beef. However, this colcannon version of shepherd's pie really ups the level of the dish's Irishness.

Shepherd's pie has its roots in English cuisine. Dishes like corned beef and shepherd's pie have found their way into Irish-themed menus thanks to Irish-American celebrations, with emphasis on the American part. However, that doesn't mean you can't enjoy a delicious shepherd's pie on St. Patrick's Day or any day. It's a hearty and filling comfort food for the chilly winter and spring months.

Read more