Making dry aged meat at home
Have you ever wondered why the steak at a great steakhouse can taste so much better and more tender than the steaks you pull off your backyard grill? Or why they cost so much more?
Well that’s because the steaks are Dry aged.
Dry aging as for the most part been the purvey of high-end steak houses or good butchers with dry aging refrigerators, that is until now. Using the Umai Dry, dry ageing bags you can now produce the best quality dry aged steaks, roasting joints or charcuterie using little more than your home refrigerator for storage.
We can provide you with all the equipment you need to produce this high quality and immensely tasty meat from home at a fraction of the cost of buying it from your butchers.
So come and join us, and have a go at making your very own dry aged steaks.