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Umai Beef

Discussion in 'General Discussion' started by rexster314, Apr 17, 2019 at 2:11 PM.

  1. rexster314

    rexster314 Smoking Fanatic

    I had to try the Umai method of aging meat. I bought a Costco prime strip loin on April 9th and began a 30 day aging process. Coming along nicely, it's lost a shade over a pound of moisture since then. Today, one of our local grocers advertised bone-in prime rib roast at 6.99/lb and I jumped on that one as well. Got it put up in the Umai bag after cutting off a 2 pound rib for supper tomorrow night. Weight at beginning is 17lb.
    First pic is of the strip loin today. Second in rib roast just in the reefer
    2019-04-17 13.56.35.jpg

    2019-04-17 13.56.13.jpg
    motolife313 likes this.
  2. pushok2018

    pushok2018 Meat Mopper SMF Premier Member

    rexster314, hopefully you wont forget to update us with a result? :emoji_blush:
    Also, why did you choose 30 days aging and not 45, 60 or 90 days? The longer the better in this case....
  3. chopsaw

    chopsaw Master of the Pit OTBS Member SMF Premier Member

  4. rexster314

    rexster314 Smoking Fanatic

    My wife is not too sure about dry aged meat. My thinking is if she'll like the 30 day, I'll try a longer one next time