This week we have the pleasure to invite two friends, Thea and Amando Lopatka, CEO and Operations Manager for of UMAY DRY®️, respectively, to talk about how this brand was created.
Thea also created DryAgePro®️, a company that provides solutions to meat processors and restaurants who are seeking to dry age at a commercial scale and at low cost using the special and original membrane bags.
You will find this talk very enriching if you are a company that seeks to learn about new, inexpensive and easy alternatives for dry aging, and how you can implement them; as well as the benefits and differences that exist compared to traditional methods of dry aging in meat.
