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Umai Dry

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  • * Free Registered Postage Australia Wide
    * International Postage Cost Will Vary


    Our UMAi Dry® Starter Kit is a great way to safely create dry aged steak and dry cured meats such as Capicola, Pancetta, Lonza, Bresaola, Prosciutto, Guanciale, and more.

    Kit Includes:

    • 1­ Artisan Dry Aged Steak Pack (for three 12­-16 lb Subprimal Ribeye, Striploin or Sirloin cuts)
    • 1­ Artisan Charcuterie Pack (for five dry curing projects, up to 30 lb of meat)
    • 1­ Proline VS-D1 Vacuum Sealer
    • Recipes and Illustrated Instructions

    Please see below for instructions and a full description of the product:

  • *Registered Postage Australia Wide
    *International Postage Cost Will Vary


    Create the rich, nutty flavor and buttery texture of dry aged steak found in prime steakhouses.


    UMAi Dry® brings together the best of old world artisan meat tradition with sophisticated modern technology making it easy for you to craft authentic dry aged steak, charcuterie and salumi in the comfort of your own refrigerator.

    UMAi Dry® Features: NO ORDINARY PLASTIC BAG!

    • Breaths and allows meat to dry age
    • Protects meat while aging
    • Prevents exchange of odors
    • No mess, no mold, no off­-flavors
    • UMAi Dry® is a special membrane, not a vacuum bag

    Perfect for experimentation, this packet includes:

    • 3x UMAi Dry Practice pieces – Dimensions: 10 x 11″(25 x 27.5cm)
    • 3x UMAi Dry Ribeye/Striploin (Standard) – Dimensions: 12 x 24″(30 x 60cm) – Suitable for strip loin, boneless ribeye, sirloin, Scotch fillet (UK/Aust.)
    • 3x UMAi Dry Short Loin/Brisket (Large) – Dimensions: 16 x 28″(40 x 70cm) – Suitable for short loin, brisket, boneless and bone-in lip-on ribeye
    • 10x UMAi VacMouse® adapter strips for use with Channel-type sealers.

    THE VACUUM SEALER AND MEAT PRODUCTS ARE NOT INCLUDED – PICTURES ARE USED FOR ILLUSTRATIVE PURPOSES ONLY.

    Please see below for instructions and a full description of the product:


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Victoria 3677,
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