UMAi Dry Ribeye

UMAi Dry Ribeye

Want restaurant quality steak at home? The unique UMAi Dry breathable membrane creates a perfect dry aging environment for the ultimate steak.

Age whole sub-primal cuts of beef in your fridge 28, 35, 45 days or more. Then gather friends and family around for the most tender, flavorful steak you’ve ever served. 

We have created a step-by-step process teaching you how to make UMAi dry aged steak at home.

Our UMAi Dry® system is based on a unique breatheable membrane technology that provides a perfect environment for each piece of meat to develop that special dry aged taste and texture that people crave. The meat is always protected from mold, bacteria, and odors while aging.

The Dry aging process has two parts:

Moisture evaporates from the meat, thereby concentrating and intensifying the beef flavor
Natural enzymes in the meat break down the connective tissue thereby tenderizing the meat and imparting a distinct dry aged flavor

Utilizing our UMAi Dry Artisan Meat Kit, you can create quality dry aged steak in your own refrigerator within a matter of weeks. Follow these 5 steps to help you craft dry aged steak at home that is sure to be a crowd pleaser!


Always dry age whole, sub primal cuts (not individual steaks) for the best results. We recommend Ribeye, Entrecote in Europe (Scotch filet in Australia), NY Strip (Striploin), or Sirloin. You can dry age Tenderloin (filet mignon) but only for short period of time (4-5 days) as not to lose expensive tender meat to trim.


Use the clean transfer method and keep the seal area free of liquids to ensure the best heat seal. Wipe the opening of the bag with a paper towel prior to sealing.

Here is a video demonstrating how to do the clean transfer method.


We recommend sealing your UMAi Dry bag at a 45 degree angle due to the commonly narrow sealing bar on most heat sealers. Position the meat at a 45 degree angle to the sealer and grasp the opening of the bag in your hand to create some wrinkles for better airflow and then seal the corner. Since our UMAi Dry bags melt at a slightly higher temperature than other drying bags, seal the bag a 2nd time for 20 seconds. Wait until the material is cool to check the seal and make sure it is transparent.

Next, reposition the meat parallel to the heat seal and insert the VacMouse vacuum aid strip to allow air to be drawn out by the vacuum pump in the sealer. Massage the air out of the bag corners and meat crevices while the vacuum is running. UMAi Dry does not require an absolute vacuum, making it easier for meat crafters to learn how to make dry aged steak at home.

The purpose of vacuum sealing is simply to bring your UMAi Dry bag into contact with the meat to allow for efficient moisture release.

Add a label with your anticipated dry aging start and end date. We recommend dry aging steak for 21-45 days in your UMAi Dry bag.


Place your UMAi Dry bag in a modern, full size refrigerator that effectively controls the humidity to draw the moisture out of the inner environment of the refrigerator. Fun Fact: Moisture evaporation stage lasts for about 7-10 days. The tenderization and flavor development stage lasts as long as the meat is being dry aged. We have customers who dry age for up to 100 days in UMAi Dry bags!


After the desired aging period, the meat can be removed from the UMAi Dry bag and cut into steaks. The bark that has formed on the meat is usually easiest to trim off after cutting the individual steaks. Any remiaing steaks that won’t be cooked within a couple days can be vacuum sealed and stored in the freezer for up to a year.

  • Subprimal striploin, boneless ribeye, sirloin, Scotch fillet
  • Holds approx. 12-18 lbs. of beef
  • 3 UMAi Dry® Ribeye/Striploin (Standard) size: 12×24 in / 300×600 mm
  • 5 UMAi VacMouse® adapter strips for use with your vacuum sealer
  • Dry Aging Time labels to record your start and target end dates

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