Our passion and commitment is to provide a safe, flexible in-house method of creating dynamically-flavored meats that drive inspiration and build a stronger business—yours. Chefs, butchers and food distributors are reinventing beef, lamb, pork,...
DryAgePro® technology was a proud winner of The National Restaurant Association's annual 'Food & Beverage Product Innovations Award'. The award recognizes progressive food and beverage products that will make a significant impact in the restaurant industry.
“We are delighted to receive this recognition,” says Thea Lopatka, president and CEO of UMAi Dry Bag Steak. “To be selected amongst brands such as ConAgra, H.J. Heinz Company and others is a true honor.”
An independent panel of industry leaders, representing commercial and non-commercial segments selects this elite group of industry trailblazers. Award recipients were chosen for their significant advancements and innovations in ingredients, preparation, processing and packaging.
This experiment investigated the combined effects of two dry-aging methods (unpackaged and in a bag), two loin-cut styles (bone-in shell loins and boneless strip loins), and two aging times (21 and 28 days) on the physical, chemical, sensory, and microbial properties of dry-aged beef.
In over 40+ years of eating steaks, I would have to say this was the best steak that ever crossed my taste buds! The flavor was immense with "beefy" taste, but without the normal "mustiness" of regular, old fashioned dry aged beef. There was NO 'off' taste either. Tender? You could almost cut this thick slab with a fork.