"Science of Dry Aging" by George Motz

It's the same than cheese. Not everyone can handle roquefort. Which, is my favorite one btw. Ugh. IMAGINE, a great piece of dry aged steak drizzled with warm melted roquefort cheese. Ughhhhhh hahah yesssss Bring it on 😋😋😋

this is how I cope while eating meat I've left out overnight accidentally

daging busuk

Worth it!

The video refers to the cheese flavor profile in the meat. Cheese often has the mold/fungi injected into it and then lets it develop. Has anyone tried injecting the different spores/fungi in the meat at the start of the process to control the flavor profile?

It less waste if run hickory smoke threw hickory nut oil into dry ager at right temperature

Where can I find or the location of the restaurant ?

My grandfather called it CHITO and sun dried his beff!
We used yo grill it, with some hot sauce and "voila" delicious and full feeling!😉🥩🍺

420 days huh... how would you price this out.

An experienced steak eaters cut.... LOL

good ❤❤🇰🇭🤝🙏

how long will a dry aged steak last unrefrigerated? say if I wanted to take a dry aged steak on a 10 day camping trip in the mountains. I'm not interested in 'the ideal time' based on liability, I want to know how long 'will" it last? humans used to eat carcass's, Id assume it would last for a week at least.

Guy is not wearing a mask, the bacteria from his spit will contribute to the taste of these beef 🥩

I get alot off free dry aged beef, and I'm still not convinced off the flavor! And I eat alot off high end food!

Start with wet aging
Then progress into dry aging

Putting humidity or removing humidity, no body does it like them lol

No gloves no nothing huh?

this was more like propaganda to justify charging thousands of dollars on moldy meat that has been eaten this way for ages, than science itself. weren't peasants the ones supposed to be the fools?

The flavor isn’t for everyone, trust me. Had my first dry aged steak and my husband and I thought it was repulsive. Absolutely gross and spoiled tasting.

Who wants to eat a piece of beef that taste and smell like rotten cow? Not us.

Morbid thought of the day....cannibals watching this for tips. Sorry.

So if someone farts in that chamber the flavour profile will be whatever they ate last night?

When i click on a video with science in the title i want numbers and facts not a damn opinion piece.

Tell me what differentiates good from bad mold, what to look for in the process, what to avoid. Not something like "we like it after 58 days" ok so what? Why? This is a waste of time. Its just a bunch of clowns huffing mold.

I do a poor man's mini version of dry aging - actually it's a combination of dry brining and dry aging. Very simple actually. I remove the steak, usually ribeye, from the packaging, rinse and pat dry with a paper towel. I then liberally season the steak with salt (Redmond's) on all sides, place on a plate and stick it in the refrigerator uncovered for usually 36-48 hours. Amazing how dark the color turns on the meat, which is a sign that it's working.

Ok, major question I would dearly loved answered.
My father and myself (13 years old )hunted Caribou in AK got our quota.
My dad hung the quartered caribou's in the basement for what seemed like very long time.
This scab type stuff would grew on the outside of the meat and he would cut some off every so often look at it and then continue on until one day whatever he was doing with the meat was done.
I know he was aging the meat, I think.
My dad has passed and I never clarified what it was he was doing. One of those thousands things I wished I talked to him about.
Can somebody tell me what my dad was doing?
No I no longer hunt nor do I know anything about it. That's why I am asking this question.

"It's a very expensive process."
"UMAI BAGS have entered the chat."

So if I just have a few dehumidifiers in a room can I do this?

Sounds like what my dog finds out in the pasture. Rotten meat. You are right, not everyone can eat rotten meat.

What’s the difference between dry age meat vs rotten meat?

Ageing= Decaying = Not Fresh " , + its cost more = What a Jokes " !!

Wait no way🧐🧐🧐 I didn’t know salami had mold. I always thought it was just flour 😞

Never knew John Oliver moonlights as Nick Solares.

These guys sound like those you meet on crypto currency events. Full of BS

I agree, the longer the better

In celcius please, because the majority/ rest of the world uses that!🤭😁

I eat alot off aged beef and you either luv it or loath it! 🏴‍☠️👍

Hello

I REMEMBER EATING ROUND STEAK WHICH USUALLY IS LIKE LEATHER, AGED TILL DARK BLACK THAT WAS LIKE HEAVEN TO MY TONGUE

Good video!

By the way, he grew up on Long Island, no one talks like that on Long Island

What’s with his fake accent

And adults need a lot of planning to defeat children and show them who is boss..

'NOooooo do not try dry aging AT HOME, it won't work as good as our laboratory, please dude don't try it at home" - said the tattooed boomer who heats/destroys the bacteria & stem cells anyway.

You're 100% correct ain't nobody going duplicate your meat products all that meat you having that room is definitely working together that is magnificent it's mind-blowing that you have that. I just have a little two foot by 3 ft refrigerator that I piss around with dry aging but it works

Dudes last name is Bacon. Very appropriate

The question is how does anyone do this without the flies and maggots coming around?

Homie standing in the fridge talking about a million dollars worth of steak like it's nothing. damn. that's crazy. who knew? fuck robbing a bank I'm hitting the meat locker lol. probably low security measures...but then again where tf do u go to fence a million dollars worth of steak??

Just bought my first cabinet. Excited to see this happening

So when the steak comes in medium...the raw part is fermented or rotten??

tell how TF we can do it at home