@mnmason11 thanks for your fast answer, please let me know wich day durign the week is better for you to show me and explanin the dry ageing process in place, and then i will booking my fly ticket, please let me know the adress of the Restaurant and if the same to the storage of dry aged beef. thanks Luis Barcos
After 40 plus years in the meat business, I find it amazing that anyone falls for this bullshit, meat does not age in primal cuts, it rots, the next time you pay a lot of money for a steak, and you get an off taste from the side, or the end, remember thats rotten meat you are tasting! Him saying that they get all of their beef from one bull is a huge truck load of bullshit! P.S. organ meat does not age (liver, kidneys etc.) it just rots faster!
@jagang32 This coming from someone who has 40 plus years in the meat business. Your opinion sir is obviously compromised because you have lived a life of measuring monetary success from selling beef PER POUND and NOT BY TASTE. The complexity of beef when aged is overwhelmingly superior to beef that is not. The blandification of the american pallet is done solely by the need for capitalist like yourself selling quantity of food and not selling quality.
@clodester yes and no...the end of the brascola process, when it sits out to dry, is similar, but as you said there is never a time where our beef sits in a curing compound...
The butcher shop I work at has a coil refrigeration unit that is about 45 years old and runs like a dream. It does a very good job of dry aging up to about 50 days and is normally kept at about 3 degrees C. Can anyone ballpark how much humidity there would be in there? It's not necessarily ideal for dry aging, that much I know but it holds it's own.
actually he is wrong... a normal fridge has 30-40% humidity not 90%, which is why you cannot age the meat, the enzymes that do the aging are not activated in such low humidity.
I had a dry aged steak first the first time two weeks ago.....I'll never eat another steak thats not dry aged. If they made a dry age machine for home use I'd buy it.
Sorry guys but you are not going to match Primehouse no matter how you try at home. Great steak at home, sure..... The tenderness and flavor, NO WAY; IMPOSSIBLE.
Their using prime beef to begin with 3-4x the cost. 7-12 weeks in the box now multiply the cost by 5 because remember, your losing at least 30% in the aging. That cooler is holding $60,000+ in meat at cost before it hits the cooler and probably nearly $150,000 after aging.
The salt does help, but we also use cooling fans, and dehumidifiers in the aging room that keep the temp and humidity at a constant level. The salt's true purpose is imparting more flavor during the dry aging process as the marblization of the meat sucks in the salinity.
As for your specific questions, we would recommend using a wine fridge/small individual fridge instead of your main fridge so the temp will remain constant as you won't be opening and closing it frequently and the meat won't stink up the other food.
Set that fridge to 42 degrees.
The humidity will be controlled by the wet towels that you use to wrap the meat- don't worry about a dehumidifier.
High- fat meats are best to Dry Age. Ribeyes and Sirloin are the best steaks. You should age them 2-3 weeks at home, with ribeyes on the longer end and sirloin a bit shorter.
Mold growing on the outside of the meat would mean it did not age properly. It should look and feel like a light colored beef jerky.
You will cut off around a quarter inch, but just make sure you remove all the dark, dried up meat. If you do have mold, just cut that off as well and tweak your fridge settingsyou likely should keep your towels less wet (i.e. lower your humidity). You can still cook and eat the meat inside even if mold starts to form- just make sure it has all been removed.
Below is a standard procedure for Dry Aging at home:
1. Only the top grades of beef can be dry aged successfully. Use USDA Prime or USDA Choice - Yield Grade 1 or 2 (the highest quality of Choice) only. These have a thick layer of fat on the outside to protect the meat from spoiling during the aging process.
2. Buy a whole rib-eye or loin strip. [You cannot age individual steaks.] Unwrap it, rinse it well with cold water, and allow it to drain; then pat it very dry with paper towels.
3. Wrap the meat in immaculately clean, large, plain white cotton dish towels and place it on the bottom shelf of the refrigerator - which is the coldest spot.
4. Change the towels each day, replacing the moisture-soiled towels with fresh. Continue to change towels as needed for 10 days, to 2 weeks. (See Step #7 for cleaning towels.)
5. After the desired aging time, you're ready to cut off steaks from each end, trim as desired, and allow the rest to continue to age in the refrigerator. (more
6. If, after 21 days, you have not eaten all the meat, cut the remaining piece into steaks, wrap each steak in freezer-proof, heavy-duty plastic wrap, and freeze. The steaks will keep for several months in the freezer. (more)
7. To clean the towels for re-use, soak the soiled towels, immediately upon removing them from the meat, in cold water overnight. Next, soak them in cold, salted water for 2-3 hours to remove any blood stains. Then launder as usual. In olden days, butchers used to cover sides of beef with cotton "shrouds" during the aging process - this is essentially the same thing.
ADAM GOLOVOY SHOULD EAT HERE!!!
spraguedawley 2 months ago
Would he actually serve the 2 1/2 year old meat? Or, is that just an experiment?
MrMZaccone 2 months ago
Comment removed
lbarcos1 6 months ago
@lbarcos1 Certainly!-- just let us know when you're coming and we'll be happy to show you around...
mnmason11 6 months ago
@mnmason11 thanks for your fast answer, please let me know wich day durign the week is better for you to show me and explanin the dry ageing process in place, and then i will booking my fly ticket, please let me know the adress of the Restaurant and if the same to the storage of dry aged beef. thanks Luis Barcos
lbarcos1 6 months ago
After 40 plus years in the meat business, I find it amazing that anyone falls for this bullshit, meat does not age in primal cuts, it rots, the next time you pay a lot of money for a steak, and you get an off taste from the side, or the end, remember thats rotten meat you are tasting! Him saying that they get all of their beef from one bull is a huge truck load of bullshit! P.S. organ meat does not age (liver, kidneys etc.) it just rots faster!
jagang32 6 months ago
@jagang32 This coming from someone who has 40 plus years in the meat business. Your opinion sir is obviously compromised because you have lived a life of measuring monetary success from selling beef PER POUND and NOT BY TASTE. The complexity of beef when aged is overwhelmingly superior to beef that is not. The blandification of the american pallet is done solely by the need for capitalist like yourself selling quantity of food and not selling quality.
mpsd030 5 months ago
that rib eye at the end doesn't look very appealing...or edible for that matter...
ActaFoolzz 7 months ago
thanks for d informative vid. wonder how the aged kidney and liver tasted..
aurakacih 9 months ago
@aurakacih It was incredible...very (very) intense flavor...
Primehouse 9 months ago
thamk you a lot for the knowlege you have shared with us, great stuff.
tajja43live 9 months ago
how do i buy some of your dry aged meat ? email me at ferng1978@yahoo.com
bigchico1963 9 months ago
meat heaven!
MrsRandomMadeMeDoIt 10 months ago
Is that grain feed beef ?
Chookiman 10 months ago
@Chookiman It is a special blend that combines both grain and corn at different stages of development...
Primehouse 9 months ago
So dry aged meat is very similar to brascola apart from not salting the meat?
clodester 10 months ago
@clodester yes and no...the end of the brascola process, when it sits out to dry, is similar, but as you said there is never a time where our beef sits in a curing compound...
Primehouse 9 months ago
The butcher shop I work at has a coil refrigeration unit that is about 45 years old and runs like a dream. It does a very good job of dry aging up to about 50 days and is normally kept at about 3 degrees C. Can anyone ballpark how much humidity there would be in there? It's not necessarily ideal for dry aging, that much I know but it holds it's own.
JWallDW 1 year ago
@JWallDW buy a hygrometer at home depot for under 10 bucks. Sometimes they also sell thermometers and moisture meters
redeyed28 1 year ago
actually he is wrong... a normal fridge has 30-40% humidity not 90%, which is why you cannot age the meat, the enzymes that do the aging are not activated in such low humidity.
emouch1 1 year ago
A bit hard to hear but great stuff.
Thanks for making the video
ragingcao 1 year ago
cold and dry = aging
Rico8458 1 year ago
Great stuff.
eatandtravel 1 year ago
I had a dry aged steak first the first time two weeks ago.....I'll never eat another steak thats not dry aged. If they made a dry age machine for home use I'd buy it.
tbursee 2 years ago
@tbursee go to drybagsteak (.) dot com Chef John at Foodwishes did a review of it right here on YouTube.
ChallengeDK 2 years ago
thanks for the info.
tbursee 2 years ago
@tbursee invent one.
PorscheORviper 1 year ago
Thanks for posting the video and the step by step! I have been thinking about giving home dry aging a shot. We'll see.
PlanetMeathead 2 years ago
His butchers are oompa loompas that live down in the cellar.
Benzenering1004 2 years ago
I'm seeing questions and chuckling.
Sorry guys but you are not going to match Primehouse no matter how you try at home. Great steak at home, sure..... The tenderness and flavor, NO WAY; IMPOSSIBLE.
Their using prime beef to begin with 3-4x the cost. 7-12 weeks in the box now multiply the cost by 5 because remember, your losing at least 30% in the aging. That cooler is holding $60,000+ in meat at cost before it hits the cooler and probably nearly $150,000 after aging.
I'm in Aw....
U4TSAF2 2 years ago
haha wow very thorough, thanks a lot
CornDoctor 2 years ago
Everything looks great, bet those burgers taste awesome. So just using that salt wall is enough to control the humidity in the room?
canto5987 2 years ago
The salt does help, but we also use cooling fans, and dehumidifiers in the aging room that keep the temp and humidity at a constant level. The salt's true purpose is imparting more flavor during the dry aging process as the marblization of the meat sucks in the salinity.
Stop in and we'll be sure to give you a tour!
Primehouse 2 years ago
if one were to do this at home, how would you recommend going about such a task?
a few questions:
how do i control the most important factors such as temperature and humidity?
You said 60 percent humidity, should we aim for this and if so how well would a dehumidifier work? (can it get to exactly 60)
What are some cuts that are worth aging and for how long should they be aged in general
How do you know if the meat did not age properly
And finally, how much of the dry part do you cut off?
CornDoctor 2 years ago
See below for At-Home Dry Aging process.
As for your specific questions, we would recommend using a wine fridge/small individual fridge instead of your main fridge so the temp will remain constant as you won't be opening and closing it frequently and the meat won't stink up the other food.
Set that fridge to 42 degrees.
The humidity will be controlled by the wet towels that you use to wrap the meat- don't worry about a dehumidifier.
(more)
Primehouse 2 years ago
High- fat meats are best to Dry Age. Ribeyes and Sirloin are the best steaks. You should age them 2-3 weeks at home, with ribeyes on the longer end and sirloin a bit shorter.
Mold growing on the outside of the meat would mean it did not age properly. It should look and feel like a light colored beef jerky.
(more)
Primehouse 2 years ago
You will cut off around a quarter inch, but just make sure you remove all the dark, dried up meat. If you do have mold, just cut that off as well and tweak your fridge settingsyou likely should keep your towels less wet (i.e. lower your humidity). You can still cook and eat the meat inside even if mold starts to form- just make sure it has all been removed.
Let me know how it goes!
Primehouse 2 years ago
Below is a standard procedure for Dry Aging at home:
1. Only the top grades of beef can be dry aged successfully. Use USDA Prime or USDA Choice - Yield Grade 1 or 2 (the highest quality of Choice) only. These have a thick layer of fat on the outside to protect the meat from spoiling during the aging process.
2. Buy a whole rib-eye or loin strip. [You cannot age individual steaks.] Unwrap it, rinse it well with cold water, and allow it to drain; then pat it very dry with paper towels.
(more)
Primehouse 2 years ago
3. Wrap the meat in immaculately clean, large, plain white cotton dish towels and place it on the bottom shelf of the refrigerator - which is the coldest spot.
4. Change the towels each day, replacing the moisture-soiled towels with fresh. Continue to change towels as needed for 10 days, to 2 weeks. (See Step #7 for cleaning towels.)
5. After the desired aging time, you're ready to cut off steaks from each end, trim as desired, and allow the rest to continue to age in the refrigerator. (more
Primehouse 2 years ago
at what point in your taste would you stop aging the meat, after how many days?
pv49 1 year ago
6. If, after 21 days, you have not eaten all the meat, cut the remaining piece into steaks, wrap each steak in freezer-proof, heavy-duty plastic wrap, and freeze. The steaks will keep for several months in the freezer. (more)
Primehouse 2 years ago
7. To clean the towels for re-use, soak the soiled towels, immediately upon removing them from the meat, in cold water overnight. Next, soak them in cold, salted water for 2-3 hours to remove any blood stains. Then launder as usual. In olden days, butchers used to cover sides of beef with cotton "shrouds" during the aging process - this is essentially the same thing.
Primehouse 2 years ago