How to Dry Age Japanese Wagyu Picanha

Instructions

1. Thaw your A5 Picanha roast in the refrigerator — in its original packaging.
2. Prepare a sanitary space on your counter to prep your roast.
3. Cut open one end of the packaging, but leave the roast inside.
4. Take your Umai Dry-Age bag and slide it over the open side of the Picanha packaging.
5. Slide your Picanha from its packaging into the Umai Dry-Age bag. Following this process ensure you avoid any external bacteria from making contact with the meat.
6. Seal the Umai Dry-Age bag and dispose of the empty Picanha packaging.
7. Place in a refrigerator with an internal temperature of 34-38 degrees F.
8. Allow the roast to sit, undisturbed for at least 15-days. We found that 35 days was the perfect amount of time to build a pellicle (browned area on edges) around the whole roast while imparting a strong, blue cheese flavor throughout.
9. Once your roast has dry-aged for your desired amount of days, remove the roast from the Umai Dry-Age bag.
10. Using a very sharp boning knife or kitchen shears, cut away the pellicle from the roast.
11. Slice your Picanha roast into individual steaks. Cook and enjoy! Or simply vacuum seal your roast and freeze for later consumption.