About this project
What is dry aged beef?
For millenia the taste of aged meat has been revered by man. Beef was left hanging in barns for weeks to mature and achieve the flavor that makes steak that special meal that we crave. Dry aged steak is still the gold standard for beef. Because of high cost most beef today isn't dry aged, but rather "wet aged" - left aging in ordinary air and water tight plastic bags.
Dry aging is the true way to extract the best texture and taste from a good steak. During dry aging, the enzymes inside the meat tenderize and transform the beef like fine wine. Dry aging is the ultimate form of aging beef, it tenderizes the meat, intensifies the beefy flavor and imparts the nutty, oaky flavor unique to the old fashioned dry aged steak. Top tier steak houses around the world serve dry aged beef. UMAi Dry® makes it possible for anyone with a fridge create the original slow food.
What is Charcuterie? (shar-KOO-ta-ree)
Charcuterie is the original method of meat preservation by curing it in salt and spices, then allowing it to air dry for weeks, months or years. Examples of such products are traditional Italian delicacies capicola, prosciutto, pancetta, bresaola and other dry cured meats.
Prior to the introduction of UMAi Dry®, the dry aging and dry curing process required aging in special temperature and humidity-controlled environments like caves.
UMAi Dry® Artisan Meat Kits make it possible to create traditional dry cured meats in your fridge. Yes, that fridge that you open and close, day in and day out becomes your personal dry aging and dry curing "vault".
Back in 2007 UMAi Dry® - a company in Minneapolis developed technology to dry age steak and dry cure meats in regular refrigerators and restaurant walk-in coolers. UMAi Dry® product was originally destined for meat processors and butcher shops who use the product commercially, but soon gained popularity with home users who purchased our fairly primitive kits online. In 2011 UMAi Dry® received the Product Innovation Award from National Restaurant Association and improved the kits so that our packs can be used with ordinary household channel vacuum sealers. Until now we relied on other commercially available vacuum sealers like the Foodsaver.
Now UMAi Dry® would like to offer our newly re-designed kits to meat artisans everywhere through kitchen and grilling stores. That means with your help your friends will be able to buy the kits and supplies from local stores.
UMAi Dry® is a special membrane like material that creates an ideal aging environment for each piece of meat and protects it against contaminants, mold, odors and off- flavors. UMAi Dry® is BPA free and complies with all Food safety regulations in US, Canada and Europe.
Check out here how the UMAi Dry® allows the meat to age over 28 days. It creates the ideal aging environment for each piece of meat. Its easy and amazing!
Our goal is to make this technology widely available to consumers everywhere and to teach our meat connoisseur friends how simple it is to create and enjoy the original slow food: Dry Aged Steak and Charcuterie. This requires a substantial investment of capital. We are looking for our backers to help us put UMAi Dry® Kits into retail stores worldwide.
Artisan Meat Kit
The Artisan Meat kit is a complete system that make it possible to safely, affordably and reliably create authentic Dry Aged Steak and Artisan Charcuterie like Coppa/Capicola, Pancetta, Prosciutto, Bresaola and more in a regular home fridge.
Artisan Meat Pack - Dry Aged Steak
Here is how UMAi Dry® works for creating the ultimate dry aged steak:
1. Select a well marbled subprimal cut of beef (full ribeye, striploin or sirloin)
2. Vacuum seal it into UMAi Dry®
3. Place on an open wire rack in your fridge and age for 4-6 weeks
4. Watch the meat age and develop the unique dry aged flavor only time can deliver
5. At the end of the aging period, trim off the outside "bark" and cut into steaks
6. Grill to perfection and impress yourself and your peeps
Artisan Meat Pack - Charcuterie
Here is how UMAi Dry® works for creating charcuterie:
1. Select an appropriate cut of meat for your project (say its a pork belly to make Pancetta or a pork shoulder to make Capicola "gabagool")
2. Coat the meat with cure and spices and leave it in a ziplock bag for two weeks to cure
3. Vacuum seal the cured piece of meat into UMAi Dry® and place on an open wire rack in your fridge for 6-8 weeks (yes..good things take time)
4. By the end of 6-8 weeks that pork belly or pork shoulder will transform into delectable meat candy. Slice thin and knock your friends socks off with the most awesome Charcuterie plate.
Everything we do is to make this type of technology and this aging method accessible and widely available to consumers. In turn, we hope to give people incredible culinary experiences. To achieve our mission, our kits and packs need to be very affordable and dead simple to use.
How does the Artisan Meat Kit work?
UMAi Dry® looks like an ordinary plastic bag, but it is a special membrane.
UMAi Dry® is not a vacuum bag and is not designed to maintain vacuum for long period of time. The vacuum sealer simply provides a means to bring the meat into contact with UMAi Dry® to allow efficient moisture transfer. Over the course of aging UMAi Dry® will stick to the meat and release moisture and allow oxygen to enter, while protecting the meat from mold, odors and other contamination. Keeping your fridge and meat clean and safe.
In order to apply UMAi Dry® with a vacuum sealer a specially designed strip called the VacMouse® is inserted into the bag to allow air to be drawn out by the sealer. The VacMouse® then becomes part of the seal.
After the air has been drawn out the meat is ready to be placed in the fridge on an open wire rack to allow the time do its magic.
Over the course of time the meat will darken and in the case of dry aging beef will form a dark hard crust.
When you shave off the crust you will find the most beautiful tender beef that has been enhanced by the gift of time.
The steaks will be the most tender and flavorful that you have ever served and the best part is... you did it all yourself
Added reward: UMAi Dry® 32 mm Sausage Kit
Yes you can made dry sausage with UMAi Dry® here is how:
The redesign of UMAi Dry Artisan Meat Kit began in September 2014. The new kit and refills required redesign so that it can be marketed on a store shelf. This involved an UMAi Dry® proprietary sealer and new packaging for the kits and packs. Since that time, we've gone through several product iterations to get to the design that we feel is ideal for the home chef. We've completed the design and engineering and are in the process of producing a few inaugural units that we should be able to ship out in June.
To complete this project we need to produce the standardized units and begin the introduction of the UMAi Dry Artisan Kit into retail distribution like kitchen and grilling stores everywhere. We are fairly confident that with your help this process can be completed by September 2015.
We need a Community to Realize Our Goals
We're extremely thankful for the support we've received from customers. But we need even more support to make sure that we can continue to provide a product that is an amazing value.
Thanks so much!
Risks and challenges
UMAi Dry® has a team with extensive manufacturing experience. Specifically, our project benefits from the following key facts:
- We have a history of designing and manufacturing quality products in-house for over 5 years.
- The UMAi Dry Artisan Meat Kit is the result of detailed and careful planning and product testing.
- We have previously designed and manufactured similar products.
- We will not release a product that has not gone through extensive and thorough quality and safety testing.
Despite our expertise and careful planning, there are risks to the project. We've identified and outlined the following key risks to our project below:
1. RISK DUE TO EXCESS DEMAND:
We're fortunate to do our own manufacturing. Should we receive support in significantly in excess of our anticipated demand, there could be delays in backers receiving their products.
If demand is extraordinary, we could be forced to expand our manufacturing facility, which could further delay our project.
2. RISK DUE TO SUPPLIERS:
We have long-standing relationships with our suppliers. In addition, we have a very robust supply chain for components. However, it is not impossible that our project gets delayed due to problems with a supplier.Learn about accountability on Kickstarter
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