Oh ya and all that marbeling that you think is so great is clogging your arteries and is probably the reason so many men need Viagra. Also pretty soon you are going to have full blockage of your left anterior descending, and one day as you are chopping down on that USDA PRIME you will suddenly grab your chest and die from sudden death.
@clodester People who eat lean proteins, complex carbs, fiber, nuts, veggies, fruits, and have a higher proportion of omega-3 compared to omega-6 live longer, have less heart disease, lowered cholesteral, blood pressure, are at a lower risk for stroke, and these men don't suffer from erectile issues. Additionally, less cancer, and virtually no diabetes. That is just fact, deal with it.
cancer, hypertension (high bp), ED rates all increase if those veggies smoke or drink.....which are both way more common thing than vegetarianism. Veggies can be born with diabetes (my father was), strokes and heart disease are all genetics related so you can be a strict raw vegan and still get a stroke, or breast cancer etc....point is NOTHING IS GUARANTEED. STOP LECTURING PEOPLE HOW TO LIVE!
BeeRich33: Oh trust me you will not regret it, everybody should try it before they die :). add salt and freshly grind black peppar and roast it quickly over a hot pan to medium rare at most.............and my god.
Mould is not a bacteria. It is a yeast. have to be careful of mycotoxins, as the problem with moulds is not the organism itself, but the toxins left behind. Also enzymes work on connective tissue. So the enzymes don't break down, they do the process of breaking down tissues. In fact, that's the reason behind the better method of the reverse sear, instead of 'sear first, bake/roast after". I want to try one of these.
@rabbiteh, it sure sounds like it'd be like that, but actually, when you dry age beef, a 'crust' (like a cheese's rind) forms on the outside. "dry" indicates the difference between "wet-aging" where you simply cryovac (vacuum seal) a fresh piece of beef and leave it.
when you dry age, it's hung where the temperature is between 32-36 Fahrenheit and the relative humidity is around 80%, which is actually very high. the result is a very flavorful and juicy steak.
Dry aged beef has ruined my life......I no longer can have the regular beef, last time I got a steak at Wegmans that was regular ($8.99 lb), it was ok but not the same taste.......
Next weekend I got a dry aged ribe eye ($24.99 lb) and that hit the spot.
I don't have the time, so I buy it instead. 6 weeks vs a 1 hour trip.....hhmm.....I think the 1 hour trip to Wegmans is much easier.
i dry age the most was 5-6 weeks for a whole slab of rib eye from costco, but my was prim rib eye not the choice..$8.99 a pound in ca.. You can see my video of my product on you tube also..under bbjorjei920
That was beautiful. He's right that you can't go 6 weeks in a fridge but i've gone 3 1/2 to 4 with no problem and GREAT results. Bear i mind also that the primal you or I buy at costco is probably choice at best while he's using Wagyu...
I dry age at home and have wonderful results with no problems to date. I get a quality of steak that would go for $80-100 at any steak house here in Chicago. I simply use a large bamboo steamer that keeps the meat arid and dry while maintaining a separate enviroment from the rest of the fridge and its odors. This method allows me to age single steaks I use 1 1/2-2 inch ribeyes . They may not be to the quality that this restaraunt boasts but for an at home steak they are *****
Very good video! People should care as much about their meats as you do.
michaelbouskos 4 months ago
*claps*
jaysanxx 6 months ago
Wow - this guy really knows his beef. The marbling is way cool.
duinay2 7 months ago
Plain rubbish .. plop it on the grill and get on with it..
TheLovie999 8 months ago
Very good but overrated steak
Greeneyez2475 9 months ago
Oh ya and all that marbeling that you think is so great is clogging your arteries and is probably the reason so many men need Viagra. Also pretty soon you are going to have full blockage of your left anterior descending, and one day as you are chopping down on that USDA PRIME you will suddenly grab your chest and die from sudden death.
Hope you enjoyed your steak
kikicreamify 10 months ago
@kikicreamify what about vegetarians who die of heart attacks?
clodester 10 months ago
@clodester People who eat lean proteins, complex carbs, fiber, nuts, veggies, fruits, and have a higher proportion of omega-3 compared to omega-6 live longer, have less heart disease, lowered cholesteral, blood pressure, are at a lower risk for stroke, and these men don't suffer from erectile issues. Additionally, less cancer, and virtually no diabetes. That is just fact, deal with it.
kikicreamify 10 months ago
@kikicreamify is it nice up on that pedestal?
cancer, hypertension (high bp), ED rates all increase if those veggies smoke or drink.....which are both way more common thing than vegetarianism. Veggies can be born with diabetes (my father was), strokes and heart disease are all genetics related so you can be a strict raw vegan and still get a stroke, or breast cancer etc....point is NOTHING IS GUARANTEED. STOP LECTURING PEOPLE HOW TO LIVE!
clodester 10 months ago
@kikicreamify humans are designed to eat veggies and meat, its not good to take either of them out of the diet
PlebScrubber 7 months ago
@kikicreamify bitch ur a faggot
DMJR13 4 months ago
@DMJR13 NO SHIT I KNOW
kikicreamify 4 months ago
JUST FYI that use to be a living, breathing ANIMAL that you are aging in your damn freezer
kikicreamify 10 months ago
@kikicreamify and it taste wonderful!
clodester 10 months ago
@kikicreamify You will never win because zero chefs in the world are unaware of their product.
kiminokami 10 months ago
@kikicreamify no shit
milestonedd 9 months ago
What I learned from this video? That this guy says "soar" when he means to say "saw" hehe j/k^^
HumaninSeoul 1 year ago
ummm
davleus 1 year ago
this guy should be fired for cutting into a piece of beef like that, jesus
shawnio 1 year ago
it looks like select beef
rdf7777 1 year ago
BeeRich33: Oh trust me you will not regret it, everybody should try it before they die :). add salt and freshly grind black peppar and roast it quickly over a hot pan to medium rare at most.............and my god.
pokaii 1 year ago
Mould is not a bacteria. It is a yeast. have to be careful of mycotoxins, as the problem with moulds is not the organism itself, but the toxins left behind. Also enzymes work on connective tissue. So the enzymes don't break down, they do the process of breaking down tissues. In fact, that's the reason behind the better method of the reverse sear, instead of 'sear first, bake/roast after". I want to try one of these.
BeeRich33 1 year ago
Fantastic video, thank you for sharing..!!!
mbnyus 1 year ago
I call dibbs on that middle piece
rmassie11 1 year ago
wonderful video
175013 1 year ago
if its so dry, will it be dry cooked too?
rabbiteh 1 year ago
@rabbiteh, it sure sounds like it'd be like that, but actually, when you dry age beef, a 'crust' (like a cheese's rind) forms on the outside. "dry" indicates the difference between "wet-aging" where you simply cryovac (vacuum seal) a fresh piece of beef and leave it.
when you dry age, it's hung where the temperature is between 32-36 Fahrenheit and the relative humidity is around 80%, which is actually very high. the result is a very flavorful and juicy steak.
uhohstop 1 year ago
Dry aged beef has ruined my life......I no longer can have the regular beef, last time I got a steak at Wegmans that was regular ($8.99 lb), it was ok but not the same taste.......
Next weekend I got a dry aged ribe eye ($24.99 lb) and that hit the spot.
I don't have the time, so I buy it instead. 6 weeks vs a 1 hour trip.....hhmm.....I think the 1 hour trip to Wegmans is much easier.
NassguI 2 years ago
i dry age the most was 5-6 weeks for a whole slab of rib eye from costco, but my was prim rib eye not the choice..$8.99 a pound in ca.. You can see my video of my product on you tube also..under bbjorjei920
fixingaqua 2 years ago
That was beautiful. He's right that you can't go 6 weeks in a fridge but i've gone 3 1/2 to 4 with no problem and GREAT results. Bear i mind also that the primal you or I buy at costco is probably choice at best while he's using Wagyu...
nealz2k 2 years ago
This man knows what he is doing. Anyone who thinks he can do this in a frig in a week is dreaming.
rommell83 2 years ago
"Aging" can be done at home in a week's time. All you is a "breathable" container and a refridgerator.
MediaWatchDawg 2 years ago
Mmm. Massaged, dry-aged beef.
/pewpew
ShadowCPU 2 years ago
Shouldn't he be cutting awy from himself? Not towards himself.
Deathofblades 2 years ago
I dry age at home and have wonderful results with no problems to date. I get a quality of steak that would go for $80-100 at any steak house here in Chicago. I simply use a large bamboo steamer that keeps the meat arid and dry while maintaining a separate enviroment from the rest of the fridge and its odors. This method allows me to age single steaks I use 1 1/2-2 inch ribeyes . They may not be to the quality that this restaraunt boasts but for an at home steak they are *****
bonzaibb12 2 years ago