Mail your UMAi Dry® product along with a copy of your order receipt to: UMAi Dry®, 7600 27th Street West, Commons Suite B2, Minneapolis, MN 55426 If you purchased an UMAi Dry® product at another retailer, please handle your returns with them. Note: Only UMAi Dry® products purchased directly from UMAi Dry on either or may be returned to us. Returned Starter Cultures will require a $10 charge which will be deducted from the purchase price.
Sealer returns will require a 15% restocking charge which will be deducted from the purchase price. The 30-day money back guarantee only apply to purchases made from If you purchased your UMAi Dry® product from a different retailer, please adhere to their own return policies. We are not responsible for packages lost by the shipping carrier used to return the item. We recommend that customers use traceable services when returning items. The purchase price will be refunded for orders placed through The customer is responsible for all shipping costs related to returning the item back to UMAi Dry®. Items must be returned unopened in the original packaging and order invoice. UMAi Dry® offers a 30-Day Money Back Guarantee, as long as the item is returned within 30 days from the date the item is received. UMAi Dry® now offers a special Tenderloin Kit for this purpose. This way you deepen the beefy flavor without the trim loss and risk of damaging the texture. The flavor of the tenderloin can be improved with aging for only a few days before the surface darkens and hardens. It is especially important that you do not try to cover the meat with fat and age because there will be no surface air for the moisture exchange and the meat will simply rot. This is a tremendous trim loss on a particularly expensive and precious cut of beef. Furthermore, since the tenderloin has a large surface area, you will have cut off the entire outer surface. In fact, it can make the texture too soft or mealy. In the case of a tenderloin, because the texture is already tender (thus the name) aging does not improve the texture.
When you dry age meat a couple of things happen - the enzymatic activity softens the texture and the moisture loss deepens the flavor. What Are the Pros and Cons of Aging Tenderloin? Any model that draws down the lid to engage the vacuum may cut off air flow through the VacMouse vacuum aid strip.įor easiest application of UMAi Dry, we recommend a simple sealer such as above.Ĭheck out our Instructional Videos for demonstrations of the various models available. If you own a vertical-type sealer, watch this video to try to seal UMAi Dry.Ĭhamber vacuum sealers, some heavy-duty channel models (like Weston and Vacmaster) and retractable snorkel sealers can also be used, but may require some adjustment or practice to develop successful techniques for UMAi Dry application. Regarding automated vertical FoodSaver 3400, 38 model sealers, please be aware that their highly automated functionality can make it difficult-to-impossible to trick into sealing UMAi Dry with VacMouse®. Similar lidded or horizontal FoodSaver or other channel-type vacuum sealer models are similarly easy and reliable to use.
#UMAI DRY ARTISAN MEAT KIT MANUAL#
We also offer a manual horizontal FoodSaver model in our Home Meat Crafting Kits. Remember, you are not truly vacuum sealing with UMAi Dry. The UMAi Dry Artisan Meat Kit includes an UMAi Dry-branded model that is compact and well suited to the job of sealing up a couple of pieces of meat to dry age or dry cure. UMAi Dry® brings together the best of old world artisan meat tradition with sophisticated modern technology making it easy for you to craft authentic dry aged steak, charcuterie and salumi in the comfort of your own refrigerator.UMAi Dry® is easiest sealed with a simple, manual lid-and-latch type vacuum sealer.
and allow time to transform the meat like fine wine!
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