Dry Aged Beef at the Home

[xxkasperxx]

poor knife skills....even for a amateur

[adatshhc]

Appreciate your observations, I agree that 10 days is too long of a period for Tenderloin. 5 days should be the max I would think.

[colinoneill1976]

Thanks for the video! I couldn't make it all the way through because watching you cut the meat made me extremely uncomfortable. I was just waiting for you to dice your finger off:( Watch a few knife skills videos and be more careful. Good luck!

[michaedn]

thanks for sharing

[MrIloveu111]

you forget faaaaaaaaaaaaaaaaaaaaaaaat , the must be sround with faaaaaaaaaaaaaaaaaaaaaaaaaaaaa­aaat

[kimosabesun]

Its a waste of money to age a tenderloin for 10 days (you have to 'shave' off a lot).

But, i found the video very informative and your observations were very nice!

I recommend this vid to anyone who wants to age steak at home!

[Newtttton]

put a little bit of olive oil as you sizzle it

[rsa4510]

I like your video. You have an unassuming way of stating your results that is very effective. Thanks for sharing your excellent results with us. The steak looked delicious. I would like to know if you notice a significant difference when you taste your aged beef with the beef you buy that is not aged. Thanks again.

[Plagerz89]

hey its your food prepare and cook it the way you want dont let these haters bother you, and that meat does look good, i wish we had smellavision so they would shut up hahah

[helljorge]

this is the grossest thing i've ever seen. you need cooking classes man.

[scobla]

@helljorge looked perfect to me except for the cutting which needs experience.

[nhgtube]

Loosely connected was said 100x.

[castorel]

you must be mad to try that with a beef tenderloin!!! it is tender by nature. if you want to dry-aging beef at home try with large pieces of meat on the bones like rib-eye etc. the meat must be on the bone and covered with a good layer of fat, good luck!

[ncgtr]

Waste of time and money my friend. Better luck next time.

[arabiccola]

@ncgtr If I grilled them on open flame I think there would have been a distinguished difference between something that is not aged and something that is aged. Open flame or very hot charcoal can provide enough heat radiation to penetrate the loose vertical strains of the meat tissue, which results in momentarily cooking the vertical strains. I tried this once outdoor in my grandma's house and the result was a piece of meat that looks cooked even on the inside but is very tender and very juicy.

[alikokos]

cool. the strips are like beef jerky.

[DeathByBallpointPen]

Dry aging a beef tenderloin is never done by professional chef's or meat packers. Tenderloin is by nature very 'tender', therefore it doesn't help to dry age.

This is a joke, that meat looks awful and I'd venture to say the taste is equally poor...this guy is woefully uninformed.

[arabiccola]

@DeathByBallpointPen The guy is an amateur and is not a chef ^^!

Yes I mentioned in the beginning that it is usually said that there is no point in aging a tenderloin, that is, that a more flavorful part that is inherently less tender is what is usually believed to benefit from aging. I also read that a thick layer of fat is also necessary. However I did not have access to a piece of meat that was opt for aging. I wanted to see the effect of aging and to have some understanding of it.

[kephren42]

@DeathByBallpointPen Not true! Tenderloin is an excellent cut to dry age. Dry aging not only tenderizes, but concentrates the flavors and adds a "nutty" note to the flavor. A regular tenderloin steak is one of the most tender steaks without aging. With dry-aging, it doesn't get any better! Give it a try.

[moisesg11]

too much pepper. lol

[juidas]

I loved the word "Ya3ni"! thank you for this video. I will do this and give it a try.

[lpvcrcd]

yes ..there is lot of waste after you age That is why the cost is so high  But the flavor!!!!!! very well done thanks Enjoy!!! Nothing like the taste of dried aged beef!

[nephildevil]

made me hungry :p

[lamersoft]

Well, I think you must let it dry some more days. Next time you may put some spices. (In my contry we make somethink like that but we put spices and let it dry for 2-3 months)

[ChefDomenic]

There was a fat cap on that loin at one time.

Do the same thing with fat cap still on. place on wire rack for air flow. let it go 2 months peel of outer layer ie fat cap.

[arabiccola]

Problem is that they import it without the fat. It comes wrapped in plastic from Brazil.

Is the tenderloin originally covered with a thick layer of fat?

[dewitp]

@arabiccola yes it is

[macdaddytuhoe]

well done

[stainspecialist]

That looks good, seems as though you did it correctly

[CupahNoodles]

Very good, thanks!