Dry Aged Beef - What’s All The Hype About?

I like the interaction and friendship of Mitch and Andy. good mates for sure.

are there any changes with respect to the fat when dry aging? I remember watching some content creator talking about fat trimmed off dry aged beef, and i am wondering if dry aging beef fat(without the meat) could be a "cheat" option?

Mate, you know this is the real medium rare. The U.S. medium rare is at leas 5 degrees C hotter, which means medium. Period. Great cooking!

I was wondering how the hell you would keep a fridge that high in humidity. As a chef you know we put shit in the fridge to speed up the drying process.

I’d love to join a cooking class with you! I feel I’d learn so much. Love this

its for the city??

Great effort!! 👌💪🔥

i saw a guy get an old fridge added a temperature controller that''s more precise and a humidity controller hooked up to a fan and that's how he dry ages his meat. can even do that for aging cheese as well.

Absolutely right! It's definitely worth it for steak lovers. I bought a small dry ager for it a couple of years ago, which measures just 90 x 40 cm.
It fits 8-10 kg of beef loin. An aging time of approx. 60-65 days has proved to be ideal for me. I mainly use the back of a heifer for maturing. I get this freshly slaughtered from my butcher. I can choose the cut on site, as I am allowed to enter the cutting room. The meat then costs me a quarter to a third of the matured meat available in the shop, which has only been aged for 21 days. At the end of the aging process, I have 6-7 T-bone and porterhouse steaks weighing 700 to 900 g each. The flavour and tenderness are second to none. Usually prepared in the Beefer and served with chimichurri. An absolute highlight for my family and me...! 😋

Hey Kiwi, grouse tutorial bro! Bet ya ain't in barefeet for this one😂Watching from high up on the Hakarimata hills overlooking the mighty Waikato awa.

Chef just got your book. Great job really pleased now to work my way through it. Cheers from Canada

I found the background percussion annoying. But fascinating process.

I dont know is you can still get them but i use too see dry age bags online for sale
If they are still available that would be a good test to try against traditional dry aging and if they actually work

Wonder if you could use Boveda, they are a two way humidification device that stores cigars at your preferred %
They come in all different humidity

I used to spray a bit of water in the fridge at times along with keeping a bowl of water in…it kinda worked for mee..sometimes i used to increase the temp for like 5-10 mins just after keeping the bowl of water in so that the humidity increased sharply for sometime and then return back to normal settings…a very coin flip trick but it did work fr me 😊

Buy an inkbird humidty controller and a humidifier to be turned off and on by the controller.

as a home cook enthusiast got to say I love all you FB and Insat vids, thanks.

geez i wish i was Andy's taste tester 🤣

There is an Aussie food scientist named Anne Reardon that could probably help explain more of the science behind dry aging. Think that would be an awesome collab, tbh

Hanging meat above smoke helps start the dry aging process

Hi Andy, can the bits you have to cut off be rehydrated or used to make stocks or soups?

love this!
The refrigeration process removes moisture from the air in the fridge, that's just a fundamental part of the process. This is most easily seen when you have exposed meat in a freezer. it 'burns' (drys out) very quickly.
It would be worth trying a bowl of water at the bottom of the fridge, to try and maintain the balance. That water will definitely evaporate because of the refrigeration, but you can easily keep an eye on it and top us as required. Worth a try, I reckon!

Violin players and cigar smoker both use humidifier pockets to keep their respective object of interest at the right humidity level. Look around, these are generally rated for humidity between 60-75%.
Good luck legends!

Maybe our ancestors burried the meat like dogs burry bones. 😄No, they just dried it. They must have made soup with it or they ate it like chewing gum. They had horse, mammuth, antilopes and deer…insects, snails, lizzards anything full of proteins. Now I want a potato.

Definitely the way to go. . Looks amazing. Those "rotten" pieces can make a good breakfast with some eggs, bacon potatoes

Does a tray of rice at the bottom help sock up the moisture?

Hope u know as many dishes in vegetarian department as well😆 .. let's see if it can be done this way.. 50-50 i.e. half vegetarian dishes and half non-veg dishes going forward .. bet u can't do tht😅🤪

Not a huge fan of grill marks. Please try out the constant turning the steak to make it golden all around.

So the outside of that plastic is most likely not hygenic and then it touches all the clean things so there must be a better way to do it i havent really figured out. I usually have som other pair of scissor to cut it open then plop it out on the clean board. Good dry aged steak is bloody tasty though so really should go for it more often.

You make my mouth water

Who can afford beef nowadays?. never mind dry aging it!

Andy tell us about the bugle on your shelf

Nice video

I enjoyed Mitch having a taste! Definitely should get him on more for those brief appearances.

Boveda packs

Hello Andy, like this video, mine advise order Inkbird Dual Humidity Controller and buy humidifier and dehumidifier........and it will always will be perfect, I just use mine old fridge and have temperature controller and humidity, and they work great for dry aging or charcuterie .
cheers.

Guga Foods collab when?

Any advantage to dry aging individual steaks? Seems like it would be additionally wasteful but you wouldn't need to age so long. Perhaps a net zero?

Could you look to do a video on curing meats?

When I cured pork cheeks my low tech setup included super-saturated water and salt 'brine' (a tray with water and a mound of salt in it to keep the humidity at the sweet spot (water would evaporate if humidity was too low and salt would soak up the hunidity from the ambient if it was too high). Must've read about it either in Ruhlmann & Polcyn or on the fabolous eGullet forum. HTH

How is the usb fan running in the fridge?

I haven't ever tasted dry age meat, but living on a pension, it is out of my price range, and I can't afford to throwing out meat, I'd rather just add some MSG to season it, and get a beefy flavour like that, yes a very interesting video and lot's to learn how to safely do dry aging, and hopefully my situation can change, and I'll be able to try it out, thanks Chef Andy

Love the video…very informative!! Hope I can try this!!,, 🎉

I dont know much about holding right humidity at that big scale, because im using boveda packs in my humidor but u can ask on cigar aficionados groups, many of us using same type of fridge for holding cigars and they need 60-65 % humidity for cuban cigars and up to 75% for cigars from the new world, they sure know how to do that

This was so awesome thank you!

I’m curious if you ever make any homemade wines! 🍷 Some desserts would be Epic too. 😁

Thanks!

How about head to head to head: Dry Aging, Wet Aging, and Water Aging Australian Wagyu MBS 9 for 40 days...? Let's see which Aging will win...?

Excellent video! I dry-aged for the first time and just cooked the steaks yesterday. I used an Umai bag and aged for 35 days. The results were outstanding. The only downside is having to wait the 35 days lol