What is dry aged beef? Since when is drier meat good?

Absolutely amazing !

That’s beef jerky pal

Sadly the meat processing industry injects water in the product before vacuum packing, thus they get even more money for the product with virtually no extra cost. It is difficult to find decent quality beef anywhere. I was raised on a farm/ ranch where we would harvest 3-5 animals per year, they were always hung for at least 21 days before cutting and packaging. Definitely was spoiled and now I find the offerings in stores lacking.

Fat≠danger, gonna watch it

Who thinks about eating a moving thing? H^m tha^t looks tasty^... to who? It's intense

I love handyman john.

Making me hungry.nlol

Fascinating! But I want to learn more about why we don't do this with other animals as well.

Serrano Ham is the best

To answer the title wet aged is mold

I prefer a fresh steak from a cow fed with grass without hormones. A good sauce complements beef better than all that manipulating the meat. The steaks are red without fat and are even eaten raw here, grounded on a baguette for example. Every supermarket and lunch stalls with club sandwiches serve it. It is perfectly safe because of the high standards in every stage from farm to consumer. Ironically it is called americain, American because it reminded the inventor of the spiced version of a hamburger patty. You can even eat grounded pork raw, no problem at all.

Nice

Any FUCKWIT can cook a rare steak - not many can do a well done steak and not toughen it up. Makes me laugh the ‘experts’ making out there is a skill to a rare steak.

Great video!! Very informative, thanks very much, gonna go look at dry ages now 😁🤤

Its called rottèn beef

I was really hoping that I would get to try dry aged meat one day, but then you pointed out people with penicillin allergies can have reactions and apparently I had one of the worst reactions my doctor had ever seen.

I heard The Rolling Stones sing about it on “Live With Me.”

i age beef in my but tocks

Once you go to dry aging in the fridge you will never go back.

Isn't glycogen a glucose polymer?? Why would it be turned into glutamate, an amino acid

As a food scientist, Iove how scientifically accurate, yet simple this video is.

Where is the conversation about other meats? I would be really interested in that :)

Death prepearing meet and greet soon😂, some kind of changing body🤔🤭

You suggested the enzymatic breakdown that occurs during dry aging is similar to normal cellular processes called protein turn over. I suspect what's happenening is unregulated enzymatic catabolism using the cellular machinery responsible for apoptosis and remodeling. - biochemist and medical doctor

Nice shirt Adam!

can you eat the foam cause its made of corn?

My god I bet that dude cooks a good steak

I had dry aged beef once from a high end steak house it was in every way inferior and down right horrid compared to salted beef, marinated, and even just plan beef with seasoning added right before cooking.

Could one still enjoy dry aged beef if they are disgusted by the taste of blue cheese, but love most other cheeses? (You often hear that dry aged beef reminds of blue cheese for example)

This changed my life.

Rotten beef? No thanks

Hy's Steak House on Davie St. in Vancouver, B.C. did their own dry ageing. Fabulous, worth the time and effort.

Amidst all the love for dry aged beef, can we also acknowledge that a group of people exist who don't buy into the hype and see it for what is is? It is beef that is not fresh anymore as it has been rotting in a controlled fashion for a considerable amount of time and therefore stinks. And no, it does not taste jucier even though it has less water than a fresh piece of meat. A dry wrinkly apple tastes less juicy than a fresh one. It's the same with beef, or bread, or pretty much whatever. It has less juice. Dry-aged beef lovers are in some way like audiophiles or most wine connoisseurs, but while the former have no clue about their subject, dry-aged beef lovers are much funnier as they pay a premium for rotten and objectively degraded food.

Adam is a combination of Vsauce and Gordon Ramsay

Between the directness and simplicity of this culinary delight and your coverage of kosher salt Subscribed!

Dried age beef waste too much good meat should be banned

Who’s here after watching a ton of Max The Meat guy dry aging meat videos

so lets eat sh*t

That Chef needs his own chanel

The more you learn, the more you see how broken modern society is lol.

It beef that been cured, like pheasant, or cheese.
U got mold that sets up, eats stuff it wants and releases enzymes, just makes things tastier. It is predigested meat..

This is the mold collective, resistance is futile.

I imagine a predator took some meat up in a tree, lost some of it on a branch, some hominid got ahold of it weeks later and it was still good. I wouldn't be surprised if dry aged meat predates cooked meat and modern humans altogether.

Shoutout to handyman Dwayne 😂

Need another handy man? I dont know how to do crap but I can definitely enjoy some nice steak 😂

Time stamp 2001. Face diapers

The thing that invalidates your taste test in my mind is that I greatly prefer thick steak to thin, like they are two different foods. So serving wet-aged steak thinner is a sever handicap. You should actually use a thicker wet-aged steak, because it won't have water loss and your won't have to remove the crust like you have to on dry-aged.