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Oh man, my mouth is watering just looking at those pics because it's been my favorite thing to eat going on a few years now and I know exactly what that tastes like just looking at the pics and reading the words "Dry aged" in that order.
I started buying the standing bone-in rib roasts a few years back twice a year (Easter & Christmas) when the local stores had them on sale (the most recent was $3.77/lb!) and then dry aging them in those Umai bags. I wasn't sure at first given what seems like a high price tag for the bags but man... I can't tell you how amazing steaks we end up with. Gigantic nearly 3" thick dry-aged prime rib steaks for less than the cost of your typical store-bought ribeye per pound (even after dry-age trimming) and perfect for the sous vide then a quick sear on the outside afterwards. Boom! Best steak you'll ever have and you can make it yourself... easy as can be!