<p>We’ve got your back, from delivery to delicious. Your 3 sturdy 12” x 24” UMAi Dry bags (ideal for 12-18-pound Ribeyes or Strip Loins), and 3 VacMouse fiber sealing strips arrive safely in protective packaging. Our DIY guide includes tips on vacuum or water immersion sealing and links to UMAi Dry videos, guidance from professional meat crafters, recipes, and our interactive Help Center. </p> <p>UMAi Dry is to steak what home brewing equipment is to beer. The moisture- and oxygen-permeable UMAi Dry membrane is a scientifically proven, EU-approved blend of polymers that lets you create value-added meat crafting traditions under safe, bacteria-controlled conditions. Our artisan meat tradition and sophisticated technology fully equip you for your next food adventure.</p> <p>Treat your friends to a steakhouse experience. For decades, upscale steak houses have been the only place to enjoy mouth-watering dry-aged beef: maintaining near-freezing rooms for storing whole sides of beef is expensive, even for supermarkets. Modern processing can improve tenderness by vacuum packing meat in its own juices, but wet-aging just can’t deliver dry-aging’s depth of flavor and rich texture. </p> <p>Flimsy, cellulose knockoffs can increase the risk of contamination. UMAi Dry technology lets you craft dry aged steak in any well-ventilated cooler or refrigerator without risk of spoilage. Quality is why we’re smoking our competition.</p>