Two of my children will be serving 35 day dry aged prime rib roasts at their Christmas dinners and the third will be serving 28 day dry aged rib eye steaks, all done with the Umai dry aged process. They also will be serving bresaola made with Umai charcuterie bags. All of them are blessed with the ability to buy almost anything they desire, but they can't get better quality meat than what their father makes for them, so these gifts have a real impact on them, their families and guests. You can't ask for a better gift during the holidays.

First time worked like a charm - I am hooked!

The order went through after a couple tries by using PayPal

first time user..

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Fast shipping great customer service highly recommend!!

Order placement was easy.
I'm looking forward to receiving my order.

I am tried both NY strip loins and rib eye loins. Both were amazing !!! My friends and family have become very spoiled !!!!

This system is easy hardest part is waiting for your meat to dryage

Website checkout is faster and cheaper than amazon!

Can't wait to try out your products. I happened to see this mentioned on a you tube video and checked it out.

Works as advertised. I have done primal cuts of beef, brescaola, and dry aged sausage all with good results. Also a Bison rib roast once.

I made Lomo and I found the instructions a simple and easy to follow. The recipes were very good and fit well with a wide variety of local options in herbs and spices. The bags worked as described and sealed well and performed their task. I look forward to doing this again soon. The family loved it and when I compared my cost to buying, I could not be happier.

This the best way to make old style salami dry and safest and easiest I would highly recommend to others.

Excellent product, extremely easy to use and great results would recommend to any meat-lover to give this a try!!!

The batch of Pancetta was outstanding and I have a second one drying right now. The Soppressata is fabulous.

I've been waiting to try the finished product. However, I think I'll post this for those who may be on the fence. I've prepared a Coppa and Bresaola and so far things are looking good. The bag adhered to the product just as described and is still holding and I'm noticing that the meat is drying. My mother in-law was visiting from Germany and wanted to try the meats but I did not get them cured in a timely fashion prior to her arrival so she had to leave without having any :-(. The spouse is excited as well as everyone else in the family. We are already preparing to determine what type of Salumi we are going to make. I've look at various types of different meats and my next one is a lomo/lonzino and a form of prosciutto. I am planning on dry ageing some primal cuts of rib eyes for a special farewell to a special friend from the German military who will return back to Germany next year (I often talk with him about the difference between a good steak and an excellent steak and a well aged rib eye is an excellent steak). I can go on and on about this product but from my initial setup I'm convinced I'm a forever customer. If you don't have a scale and a channel vac it's a must. I've recommended this product to friends at work but I am positive they are awaiting my final results. I will follow up on this post after the initial tasting to share lessons learned.

Quick ordering process, already shipping, can't wait to try it!

Great product and fantastic cutomer service!

Shipping for what ultimately came in an envelope was a bit high. My first attempt at dry aging is almost complete. Bag sealed but it is key to remember that it is not a vacuum seal.