
- 3288Reviews
- 9 / 10Recommend
- 9.29 / 10 TrustScore
Kevin

Verified Buyer
Kyle

Verified Buyer
Lyle

Verified Buyer
great service, ultra-convenient and fair prices for the quality of the products.

Response from UMAi Dry
We've done our best to make this process affordable and foolproof. Thank you for the thumbs up!
marc

Verified Buyer
Marco

Verified Buyer
Always good service quality products . What else would you want. Also customer service is great.
Mark

Verified Buyer
Martin

Verified Buyer
Matt

Verified Buyer

Response from UMAi Dry
We provide the technology; you provide the creativity. Like we say: "Just add meat!"
Matthew

Verified Buyer

Response from UMAi Dry
UMAi Dry helps you "Create Tradition at Home"!
Melissa

Verified Buyer
Always delivers on time, easy to order online, products outstanding!
Michael

Verified Buyer
Michael

Verified Buyer
The quality, taste, caring about the customer and the product. I am a huge fan.
Miguel

Verified Buyer
Clifton Welch

Verified Buyer
My friend and I have done a full prime tenderloin, New York Strip and Rib Eye. One for 21 days and two for 28 days. All came out excellent and the trimming process was easy. If you have a vacuum sealer and want aged beef, this is the way to go. Save a fortune!

Response from UMAi Dry
Thanks, Clifton! Indeed, all you need in a simple manual vacuum sealer, a big hunk of Choice or AA steak meat and TIME. Chefs tell us 35-45 days is the "sweet spot." Let us know if you give the longer time period a try.
Max Murphy

Verified Buyer
I dried a new York strip whole roast for 28 days, it was my first time using the UMAI dry bags, and when I trimmed the outer layer off and cut Steaks off, the meat was nice and red and then grilled them, they were delicious. I also dried a bottom round roast it was delicious too. It is fun to do and rewarding. I have one bag left I don't know what I'm going to do next, Thank you.

Response from UMAi Dry
Thanks, Max for this great explanation of how UMAi Dry works for you!
Charles Wilts

Verified Buyer
Great product and great service. I had one order that had some missing items when I called about it they priority mailed out the missing items the same day. I also had some questions about fermentation temperatures and I got a very prompt and helpful email response. I've also had great results with all my charcuterie, salumi and dry aged beef projects.

Response from UMAi Dry
Charles, thank you for sharing in detail how we try our best to provide you with support. We only want you to be successful with UMAi Dry!
Sandra Keats

Verified Buyer
I ordered the sampler package for $33USD, which with shipping and exchange came to $65CND. The rib roast bags are very large. My $150CND rib roast did not come close to filling the bag. Even though the instructions tell you to dry a subprimal cut, I decided to cut the roast in half because I didn't want to ruin a very expensive roast. I wasn't sure I had a good enough seal on the bag but the fine print does say not to worry about some air. After a couple of days in the frig the bag did cling to the whole piece. I left it for 30 days. It smelled fine when I cut the bag open. I did my usual cooking - 500 degree oven, put roast in oven, turned oven off. When I could begin to smell the roast cooking it was at 110 degrees. I tented the roast for 20 minutes because we like our beef blue(usually cook to 120 degrees before tenting). Much to my dismay when I carved the roast was medium to well done. Other than being too well done the meat was tender and tasty. I don't know if these bags are worth the trouble. I'm going to try a salting process that I viewed on YouTube to see what that does. I wish I could give these bags a better review - maybe they are not meant for people like me, who buy a big hunk of beef from Costco and cut it into edible portions - hunters may like them better.

Response from UMAi Dry
Sandra--Your review is really helpful. Indeed, not all ribeye or strip loin subprimals fill the Ribeye/Striploin size UMAi Dry. Perhaps that lovely Canadian subprimal would have been happier in a Roast size bag. We're sorry you had to cut it. Ideally, UMAi Dry should always be used with a full subprimal steak cut so you have minimal waste of the meat when you trim the hard "bark" outer surface after aging. We hope you will give the charcuterie process a try! It is certainly a less costly and less anxiety-inducing first experience with UMAi Dry since all you need is a hunk of pork shoulder!
Kent McLellan

Verified Buyer
HN Marks

Verified Buyer
Jason Perrigin

Verified Buyer
Excellent product that turned out a phenomenal 128 day Bresaola, 72 day Capicolla, and a 22 day whole angus beef loin on my first try! Thank you, Umai Dry!!!!!!!! I can't wait to start on my next project!!

Response from UMAi Dry
Jason--Great to here what you've experimented with so far! Maybe salumi is in your future??
