1-Do not attempt to clean the beef itself – avoid touching the meat at all!
2-Remember: Untouched and Untrimmed!
3-Machine-tenderized and pre-trimmed beef cuts are not on this grocery list.
4-Do not attempt to clean the beef, do not attempt to dry the beef. Transfer the beef directly from the original plastic to the UMAI Dry plastic membrane bag.
5-Get your vacuum-sealer ready.
6-Ensure to wipe away any moisture from the UMAI Dry bag’s opening. This will interfere with the vacuum-seal.
7-Pro tip: if the UMAI Dry bag is too wide for your vacuum-sealer, seal the corner on a 45° angle, to shorten the length of the bag’s opening.
8-Seal for 10 seconds. Then, seal for another 10 seconds. Always double-seal when possible.
9-Seal the rest of the bag’s opening. Don’t forget to double-seal! UMAI Dry encourages crumpling the plastic to create wrinkles for better sealing.
10-Pro Tip: Gently massage the air out of the bag during the sealing process.
11-Place on a rack so that air can flow easily through each side of the meat.
12-Place it in your kitchen fridge, fat-cap-side-up, and let the magic happen.
13-Don’t fret about air pockets! Ensure ~80% of the meat is in-contact with the plastic UMAI Dry membrane.
14-Keeping and refreshing the airflow in the fridge is an integral part of the process.
15-Pro Tip: Avoid handling the product for the first 7-10 days in the fridge.
16-The finale! Slice into steaks and/or shave off the pellicle.
17-Season, grill, and enjoy! Don’t forget to share about your UMAI Dry experience online with the UMAI Dry community!