Hi 20 yrs exp west aussie artisan butcher..ill have a crack at answering one of the questions. . the reason for the tenderness of dry aging. Decomposition.. we can safely do this without salts etc because we control all the factors that let bacteria grow .effectively curing it like jerky. Also the "purge" is called metaglobin its type muscle blood its actuall different to arterial blood or hemaglobin. Its slowly pulled out of the meat because its under vaccum.However if you hung the body for a week or 2 in the chiller before breaking it down and vaccum sealing you would still lose weight over the whole body as it drys in the chiller but less in the purge under vaccum for the same 30 days almost zero.. i personally go with 4 weeks max 6 weeks vaccum sealed any day . For flavour texture tenderness and weight loss. Also nicer/easier to prep trim and slice. . There. Novel done.
@savant_spoon_bender
2 жыл бұрын
Finally an authentic cooking channel on KZitem! Exactly what I’ve been wanting. Thank you for this content Chef!!
@rbu2136
2 жыл бұрын
And we got to see his Boning room. I just call mine my bedroom.
@imigrantensohn9310
8 ай бұрын
yes! no flashy bullshit or stupid overacting.
@WineJulian
2 жыл бұрын
That garlic powder comment was a fatal blow to Guga 😂
@deanwilliams2374
2 жыл бұрын
Emotional Damage!
@niko_pdx
2 жыл бұрын
When Guga dry ages beef, especially high quality cuts, he just does Salt and Freshly Ground Black Pepper.
@VeganV5912
2 жыл бұрын
@@deanwilliams2374 Heart attack pictures, fatty foods is animaIs cIogged arteries, hard arteries, PH 5, no fibre🧟♂️🦠🍔🥓🥩🍗🍳🧀... 🤮. Vegans don’t stink. PH 7 , plants have fibre ✅😉, vegans are peaceful, Peer review science. Actual pictures of the heart. kzitem.info/news/bejne/kmutzY2pjaGAhYI !!! kzitem.info/news/bejne/0XyGrKKen6d9pXo Vegans don’t have this problem because that is the animals. Vegans don’t get clogged arteries, 4% cancer if you’re vegan. Meat based diet 51% death rate. That is extremely high for a frigging burger etc. Gorillas in the wild, have 1 percent cancer. And they never ever eat animals !!! Peer review science !!!! KZitem delicious vegan food. Time to change ✅❤️😉
@VeganV5912
2 жыл бұрын
@@niko_pdx 6 hours !!!! 🔴🦌. 5 days or more sitting inside your stomach puuuu-trifying !!! No fibre if you eat animals in their secretions !!! Timelapse. kzitem.info/news/bejne/zaOJ2ImsoImapHo .... 🤢🤮.. That’s why I am vegan !!!! Your teeth are flat 😬. And your stomach is very very long, “combined length of the small and large intestines is at least 15 ft in length”. We are herbivores. The ape family. ✅❤️😬💪🦍 GorilIas never ever eat animals, they are huge !!! 98.6% the same as us !!! And I’ve gotten bigger and stronger and fitter on a plant based diet. Scientific fact !!!! Fat deposits clog the arteries, eating animals and their secretions. Deodorant mask the symptoms but the shoes and socks and armpits.. 🍳🍖🍔...🦠🧟♂️👕🧦🥾🤮...
@niko_pdx
2 жыл бұрын
@@VeganV5912 wow, great addition to the conversation!
@stephen5187
2 жыл бұрын
You've got a really nice presentation style - Really chill, informative and very very easy to watch. Keep it going!
@ElBach1y
Жыл бұрын
real pros don't need bombastic presentation to make some really great content :)
@CC-dx6bc
5 ай бұрын
@@ElBach1y so much better than Jamie Olive oil
@greatdividehunting7887
2 жыл бұрын
I’ve always wet aged my wild game - venison and goat .. I find there is less wastage which is critical on a smaller animal .. great vid with spot on to the point delivery 👌
@spinningbackspin
Жыл бұрын
wild goat or domestic? Grass fed?
@greatdividehunting7887
Жыл бұрын
@@spinningbackspin wild mate
@DMSProduktions
Жыл бұрын
@@greatdividehunting7887 Oh lovely!
@DMSProduktions
Жыл бұрын
Dry age is NOT worth it, gets too smelly & you lose too much mass in water along with the trimming you have to do! IF you have a DOG, puppy will LOVE you for it! LOL!
@Palios33
9 ай бұрын
@DMSProduktions dry age further than 15-20 days is simply put a fetish. Flavour develops very well in this timeline, after that it gets very distinct, and you have to be lucky enough to afford trimming. Experimenting is good 😉
@samasterchef
2 жыл бұрын
The garlic powder comment was firmly directed at Guga / SVE 😂
@emersonteoh3534
2 жыл бұрын
As a fellow chef, really enjoying your videos, keep up the good work mate! Hoping for more informative videos like this one
@RICDirector
Жыл бұрын
Yes, Id love to see the same type of comparison between completely fresh-off-the-animal and straight-from-cryovac bag, too....
@denzelmaniac
2 жыл бұрын
Hell, the first honest and fully professionall video about dry aging I have seen. I've been dry aging steaks for quite a while now, but this video is simply excellent.
@andy_cooks
2 жыл бұрын
Thanks mate !
@artrocious
2 жыл бұрын
Have you not seen Guga Foods?
@denzelmaniac
2 жыл бұрын
@@artrocious Of course I have, I am a Guga Follower since his beginnings. But to be honest, Guga has always pushed the Umai Bags. Never really heard from him that 30 Day dry aging is not really worth it, when you take in account the amount of loss and gains (for an average cut of meat). I still dry age my steaks, and will continue to do so, all I am saying is that I like the honesty in this Video from Andy. No advertising, straight honest opinion.
@chairforce664
2 жыл бұрын
@@denzelmaniac well guga did say that you won't see dry aged steaks in restaurants due to how much they will lose from it.
@denzelmaniac
2 жыл бұрын
@@chairforce664 that makes no sense, since every steakhouse today has dry aged on their menu. It costs more, that's all.
@junebugg208
2 жыл бұрын
I always wet age my briskets for 30-45 days from pack ..never fails ..Im smoking 2 briskets for my restaurant tomorrow ..love the video and I wish I had a dry ager!! Great work chef
@smilekev123
2 жыл бұрын
This looks amazing and I love the commentary that Andy gives. Keep up the great work!
@mattmacoboy
2 жыл бұрын
Would be interesting to know how much water was lost during the cook? I wonder if the wet aged steak lost more during the cook and the overall wastage is more comparable to the dry aged?
@coyrex1250
2 жыл бұрын
I'd bet the wet age did lose a bit and by the time its all said done they probably were pretty dang close in weight from raw to dressed and cooked. Although I would guess the wet age still retained a bit higher of a percent overall.
@Margalus
2 жыл бұрын
You can see in the video that the dry age is a lot dryer than the wet aged. During cooking they both probably lost similar amounts of moisture, so the wastage is not comparable.
@Chroniknight
2 жыл бұрын
I too wondered if dry aged losses less on the cook than wet
@PeterJavi
Жыл бұрын
@@Chroniknight less, but probably not in large amounts
@Budabaii
2 жыл бұрын
Thanks for taking the time to make this video. It's was very well put together and informative.
@tonymontana6823
2 жыл бұрын
Totally spot on 30 dry aged is minimal. Had a 100 dry aged at Hereford Beefstouw in Melbourne that's about as far as I would go. Again thanks for your fantastic knowledge chef and look forward to more videos.
@andy_cooks
2 жыл бұрын
Thanks mate 🙌
@McShag420
2 жыл бұрын
I think 60 day is very nice and 90-100 becomes something else entirely but is probably also my favorite.
@captainsubtext7446
2 жыл бұрын
At my work we have two big dry aging cabinets and at some point we made a test with letting a loin hanging in there for over 150 days. I wouldn't say it was inedible, but certainly not suitable for most tastebuds. Very funky, kinda cheesy with milkynotes.
@VeganV5912
2 жыл бұрын
@@andy_cooks
@VeganV5912
2 жыл бұрын
@@McShag420 Heart attack pictures, fatty foods is animaIs cIogged arteries, hard arteries, PH 5, no fibre🧟♂️🦠🍔🥓🥩🍗🍳🧀... 🤮. Vegans don’t stink. PH 7 , plants have fibre ✅😉, vegans are peaceful, Peer review science. Actual pictures of the heart. kzitem.info/news/bejne/kmutzY2pjaGAhYI !!! kzitem.info/news/bejne/0XyGrKKen6d9pXo Vegans don’t have this problem because that is the animals. Vegans don’t get clogged arteries, 4% cancer if you’re vegan. Meat based diet 51% death rate. That is extremely high for a frigging burger etc. Gorillas in the wild, have 1 percent cancer. And they never ever eat animals !!! Peer review science !!!! KZitem delicious vegan food. Time to change ✅❤️😉
@LunaRendezvous
7 күн бұрын
I just bought my first dry aged beef, 35 day Wagyu Porter house MBS3+ bone-in, $30AUD/Kg. My loss seemed to be less then yours Andy, before DA it was 9kg, when received it was just above 8kg and after trimming and deboning, I had about 6kgs of steak. Trim and some fat was added to my Wagyu chuck for burgers, those expensive bones made fabulous beef stock, and the pellicle made very yummy doggy treats. My 12x 500g steaks cost me $48AUD/Kg or $22 each. Taste was rich and beefy, and very tender! It took me 3 hours to break down and vacuum seal, but I was very pleased with the results, oh and those bugers were the best I've tasted.
@WhitetailVigilantes
Жыл бұрын
So I work in a butcher shop and I enjoy cooking at home. I've done a few experiments in my time, and I definitely agree that I prefer wet aging over dry aging. I don't like the taste of dry age and I feel the wet age is more tender and juicier. That being said, I definitely like garlic powder on my steaks 😂 But I'm really glad you didn't use any pepper. I don't believe pepper has any place on beef. Also, I don't agree with resting steaks. Something larger like a brisket it's necessary, but on steaks I feel you lose too much heat and don't actually get enough benefit to be worth it. I like my steaks hot. Overall, excellent video. Your descriptions were spot on and your process and record keeping helped convey just how much loss there was.
@DMSProduktions
Жыл бұрын
Pepper steak:Am I a joke to you?
@durstroyer3924
11 ай бұрын
So I recently wet aged some AAA sirloin caps from costco. I had bought a cryobag of 2 and tossed it in the chest freezer, pulled it out to the fridge to thaw for portioning. Between being lazy and busy I decided to try wet aging it another 4-6 weeks beyond the 2-4 weeks you would get meat from the store at. I opened the bag up and processed them earlier this week, I can say it was well worth it. It has this light kinda funk or ferment thats fantastic.
@DMSProduktions
11 ай бұрын
@@durstroyer3924 Costco is a scam.
@mitchelle245
2 жыл бұрын
The funky taste from aging is a little of an acquired taste.
@andy_cooks
2 жыл бұрын
Definitely
@sebastionjunior4125
2 жыл бұрын
For me once u had that flavour nothing else satisfy me. Its weird. That almost rotten taste blew my mind, nothing else would satisfy me as dry aging. So weird.
@jyoshi1491
2 жыл бұрын
@@sebastionjunior4125 haha for me it’s the opposite. Maybe I just don’t eat it enough.
@sovitaseng5519
2 жыл бұрын
@@sebastionjunior4125 it’s an acquired taste. Not for everyone. Just like everything else expensive lol. Blue cheese. Most fermented stuff.
@TheWeekendShooter308
2 жыл бұрын
Just say you can't afford steakhouses
@CIoneOutcast
2 жыл бұрын
You can minimize waste by dry aging on the bone. The bone not only keeps the beef from flattening out too much while aging but it reduces the loss and pellicle on a whole side. You also want to keep the fat caps as generous before aging as well because fat will discolour and get funky quicker so you want some buffer. 45 days is usually the sweet spot for dry aging and they definitely need to be cooked for a shorter period of time than a normal steak.
@asdas4312
2 жыл бұрын
Butter dry age is another way
@CIoneOutcast
2 жыл бұрын
@@asdas4312 thats not dry aging since the meat isn't exposed to oxygen. It's closer to curing.
@rbu2136
2 жыл бұрын
I live by a big n old butcher shop. Whenever I cook one of their really aged beef…I just don’t care for the taste. What you call funky I call ewww. No thanks. I like my steaks without so much aging.
@RICDirector
Жыл бұрын
Totally agree. Just tastes rotted to me, not at all desirable.
@jerrylong3580
2 жыл бұрын
You have the best job in the world. Testing tasting cooking. Perfecting things to make peoples dining experiences memorable. Great job chef.
@meitoj7639
2 жыл бұрын
Cool man… I’ll be a long time viewer, that’s for sure. I’m in Melbourne too actually. Good to see another NZ fella up this way. Keep it up 👍🏼
@yungyusuke13
2 ай бұрын
I didn’t know you could use the trim. I’ve wanted to dry age for a while, but hate the idea of wasting the trim so I’m glad I’ve learn how to use it in a resourceful way.
@chrissyknowsitall5170
2 жыл бұрын
Another great video!! And the grill marks on those steaks were spot on!!🥩🥩🥩🥩🥩🥩
@jaimejohnesee
2 жыл бұрын
With aging the muscle cells will be releasing enzymes that help break down the meat and make it softer. This was really interesting; I was surprised the wet aged steak wasn't a little funkier than the dry aged.
@andy_cooks
2 жыл бұрын
Thanks 🙏
@McShag420
2 жыл бұрын
@the reason The amazing, wonderfully tasty controlled decomposition. All the best things are fermented/aged.
@donaldlilly495
Жыл бұрын
I always find the wet-aged beef to have a metallic (iron) taste to it. To me it is borderline inedible. I really enjoy dry-aged beef from 45-50 days. That range seems to be the sweet spot to my palate.
@wilmetteentwistle9242
2 жыл бұрын
I learned that wet aging was done mostly because of production. Meat purveyors could sell more beef meanwhile having it age in a cryo-bag en route to a customer. Dry aging was the norm prior to mass production. But it seems in the past 10 years hipster cooks have led a resurgence in dry aging. Currently with both aging systems it all depends now (as you mentioned) in what kind of restaurant you're operating. Your wet age had a loss of around 30% while the dry aged had a loss of over 50% (give or take I don't recall the numbers) Also dry aging takes space and extra equipment. Its quite possible to age a sub primal for 10 days to allow for moisture to evaporate. Anyways its up to the restaurant owner on what theme they want. Thanks for the great video Chef Andy cheers
@andy_cooks
2 жыл бұрын
Thanks mate! I don’t run a restaurant, I run a test kitchen
@wilmetteentwistle9242
2 жыл бұрын
@@andy_cooks I know Kilcoy you mentioned it. I was just saying if someone had a restaurant....etc. something they need to remember for food costs and yield percentages. I have a restaurant in Korea.
@bigbill1993
2 жыл бұрын
When doing comparison like this it would be nice to see the « normal » one in your test. For taste difference. Then again to see for a restaurant if it’s worth doing it ! Great content ✌🏼
@CoolPanda_LOL
2 жыл бұрын
guga food 😂
@Jrenyar
2 жыл бұрын
@@CoolPanda_LOL That guy loves to "keep it simple"
@frankiechan9651
2 жыл бұрын
I've done a couple of dry age at home, with the membrane bags. I think I went 45-50 days and they were amazing. I will add, using the trimmings with some fresh mince made the best burgers I have ever tasted.
@ruukusanla
2 жыл бұрын
I used to. it's very expensive long term. what's way cheaper is buying Kombu from an Asian grocer and soaking it, wrap your meat and that's it. the seaweed dries on so you cut your steaks and then trim the edges. granted you cannot keep the edges like the bags can but volume is greater and the flavor is amazing. the Kombu has MSG that naturally permeates the cut of meat.
@rustbucket9318
2 жыл бұрын
I threw all of my trimmings away. Didn’t read up on what to do with them. Now that the rib roasts (prime rib) I was using now costs me $30.00-$40.00 per pound I haven’t done any more. Maybe now that I know I don’t have to throw it away I can justify it again. It did make the best steaks I’ve ever eaten.
@daganattias274
2 жыл бұрын
@@rustbucket9318 be careful though. Although you can use the trims they are still full of bacteria. You supposed to use them as a seasoning to the main mass that you are making burgers from. Also, burgers made from it cannot be kept more than 24h
@rustbucket9318
2 жыл бұрын
@@daganattias274 Thank you. I will also do a little research before hand.
@VeganV5912
2 жыл бұрын
@@rustbucket9318 6 hours !!!! 🔴🦌. 5 days or more sitting inside your stomach puuuu-trifying !!! No fibre if you eat animals in their secretions !!! Timelapse. kzitem.info/news/bejne/zaOJ2ImsoImapHo .... 🤢🤮.. That’s why I am vegan !!!! Your teeth are flat 😬. And your stomach is very very long, “combined length of the small and large intestines is at least 15 ft in length”. We are herbivores. The ape family. ✅❤️😬💪🦍 GorilIas never ever eat animals, they are huge !!! 98.6% the same as us !!! And I’ve gotten bigger and stronger and fitter on a plant based diet. Scientific fact !!!! Fat deposits clog the arteries, eating animals and their secretions. Deodorant mask the symptoms but the shoes and socks and armpits.. 🍳🍖🍔...🦠🧟♂️👕🧦🥾🤮.
@JonTheBrisketMisfit
2 жыл бұрын
55 days is my favorite. On a thick cut, like Wagyu, I love 21 days.
@petequesada2936
10 ай бұрын
I know this was posted a year ago. But, I cannot thank you enough for your thoroughness and honest evaluation.
@USAUSAM82
2 жыл бұрын
Great review! Thanks!
@andy_cooks
2 жыл бұрын
Thanks for watching!
@simonphoenix3789
6 ай бұрын
I eat steak quite frequently since I'm on a carnivore diet, and I have gotten into the habit of coating my steaks with koji rice and letting it sit in a small refrigerator for five to ten days on top of a rack, turning it over every day or two. But I don't bother cutting off the surface before cooking, and it definitely has an added flavor to it, but one I find rather pleasant. I'm not sure if that flavor is the same as what you get from dry aging, but it does lose weight and look rather similar. Only downside is that if you don't scrape the koji rice off at the end thoroughly, the crust can burn rather quickly, especially if there isn't enough oil on the pan.
@krosmanfamily
2 жыл бұрын
Possibly the most informative video you have done mate. Excellent 👌 thank you!
@GrimmsDeath
2 жыл бұрын
controlled decomposition is my theory why dry aging works. My brother is a Salt and Pepper purist. My mom taught me how to make steak and she marinades it in Worcestershire sauce and McCormick Grill Mates Montreal Steak seasoning. It's not simple and wouldn't do that to a dry aged steak but it does give a nice flavor to a steak as well as provides a nice color. Showed somebody a steak I made that way once and they said it was burnt till I cut it open and they saw that it was rare. I prefer my mom's method because that's how I grew up eating steak. My brother does fad diets for so long that he cut out a lot of things our mom taught him when it came to cooking albeit he is still a good cook. I just won't touch his spaghetti because he uses jar sauce that he just heats up and Prego at that.
@davidwootton683
10 ай бұрын
Great video! Many thanks for sharing this with us. I try, and dry age any steaks that I do. Usually for about 7 days. Where I live the standards in good restaurants has fallen. So you will have to go a distance to find a good place. Sadly economics has forced many places to take short-cut's which has affected the food. Cooking dry aged meat. You could try this method. Do not pan fry. "T" Bone Steaks, 4"/100mm thick. Trim excess fat off, before dry aging. 7 days minimum. Salt the fat only. Brush with oil. Do not cut off the hard crust*, or fat before placing on the coals of a cool fire. (*This is the best bit). Do not season. Cook slowly. Have a "Chef's test one" going as well. To test as you go along, with a nice coldy of course. Lightly season. Rest for at least 15 minutes. It will be Yum Yum. Kind regards, and greetings from Africa.
@motorsportman7341
Жыл бұрын
I’m a butcher and it’s funny how much a chef’s point of view on trimming meat differs from a butchers. Not saying it’s a bad thing (just to be clear)! I have mates that are chefs and it makes me want to cry sometimes when I see how much “goodness” they trim off haha. Love all ya vids though chef! I watch all of your content. Keep up the great work mate🤙🏼
@pollepollepolle222
2 жыл бұрын
Honestly i like these longer videos more than your shorts. Also would have been nice to see compared to just a normal steak with no aging at all.
@Parth-gn4bz
2 жыл бұрын
Andy you are phenomenal chef
@andy_cooks
2 жыл бұрын
Thank you 🙏
@daganattias274
2 жыл бұрын
The explanation about why its more tender. (Sorry my English aint perfect) The enzyme does a chemical\mechanical process of decomposition (basicly breaking apart). This process doesn't require oxygen or temperature to happen but those 2 assist of course. What happens is that while the process is going the fibers of the muscles break apart on a molecular level, unlike raw or wet age where the fiber stays intact. So It seems like its all the same to both kinds but if u look under a microscope, the dry age meat fibers will be broken to many pieces and there for it will be more tender than intact fiber. To summarize why they both as tender, the process dont require any environment to be happening so it happened on the wet aged steak as well only a bit slower. I guess in 30 days there aint much of a gap but a 60 days dry age steak is nothing to be compared to as it comes to tenderness. I hope i helped. You can ask me anything you wanna know guys. Peace
@ianrobert6239
2 жыл бұрын
Excellent again. Thanks Andy.
@andy_cooks
2 жыл бұрын
Thanks for watching!
@Faithfulstar_99
2 жыл бұрын
The enzymes are breaking down the muscle fibres, which is making a tender piece of meat. The mould in the meat is what makes it aged. It is the same stuff in certain cheeses like Roquefort. I it includes Penicillium roqueforti, among others.
@stevesteele6759
2 жыл бұрын
I think Based on my experience trying 30 Day dry aged 45 day dry aged and 120 day dry aged Ribeyes I'm going with the 120 days it has great beefy flavor and melts in the mouth , however in saying that wet aged doesn't add much flavor and really doesn't effect the tenderness so I'm not a big fan , please note only my opinion and we All have are preferences 👍
@SociallyAwkwardGinger
2 жыл бұрын
Love the recipe videos and shorts but this was super cool as well. Hope more of them pop up :)
@truedardii
2 жыл бұрын
Sounded like a shot at Guga Foods with the garlic powder
@kimberleystewart9940
2 жыл бұрын
I always wondered what the difference was. Thanks for clearing that up! Love your channel!
@therealfinn1839
2 жыл бұрын
This guy is not only a chef he is a butcher look how he cut those steaks almost millimetre perfect 6.50 time 10 out of 10
@DMSProduktions
Жыл бұрын
NO rotten meat thanks! 21 days hung @ 4deg is more than enough ageing afaic! I WILL go hung game, but again not months worth!
@wekker090
2 жыл бұрын
I wet age most of the time and then cut it to serving size and pop them in the fridge over a salt bed for 12 to 20 hours. works very well.
@michaelnguyen2210
Жыл бұрын
As a man who have watched 90% of steak videos on KZitem I would like to say “well done”
@RICDirector
Жыл бұрын
No, no! Rare side of medium rare is the way to go! 🤣🤣🤣🤣🤪
@abcthings1122
Жыл бұрын
Beautiful. Thank you for your insight Chef. all love and support from The PNW.
@wrz4581
Жыл бұрын
The good old vein steak, first time someone has given that a good review in a long time. I work for a food company in the US as a sales rep with lots of overall training done. Industry only has bad to say about thr vein steak
@reelsk376
6 ай бұрын
I love dry-aged ribeye and strips, I typically go 40-45 days, which is my sweet spot for flavor and funk; but I agree with you 100% about doing it in a restaurant. Even with the elevated pricing, it's too much waste, and if you're doing it in-house, you have to store it, too. IMO, it's fine for a hobbyist or an ultra-premium specialty store. There's a butcher shop by my house which sells 60 day dry aged tomahawks and they're unbelievable to buy for a special occasion.
@mattm00ey
2 жыл бұрын
if i wasnt already hungry enough, I'm blimmin starvin now! Very interesting stuff!
@PogMcDog
2 жыл бұрын
10:45 calling out Guga hahahah
@RARDingo
2 жыл бұрын
Thanks for confirming a suspicion of mine.
@angelogervasio5723
2 жыл бұрын
Great Video!!! Really appreciate the honest opinion. Any tips on dry aging in the bag without having a dry aging refrigerator?
@Tonyhouse1168
2 жыл бұрын
From what I’ve seen, you can’t dry age in the bag. Dry aging involves losing the moisture and it can’t evaporate in a sealed bag. Most restaurants in the US that dry age have special coolers with moving air at a constant temp.
@ikyiAlter
Жыл бұрын
That's probably the most genuine opinion
@zeebass2690
Жыл бұрын
Hi Andy, great vid. Would be interesting to see a longer age around 60 days and the flavor comparison.
@ryancarroll9294
2 жыл бұрын
Love your videos mate awesome to see your career and skills
@mathewgordon2854
2 жыл бұрын
Hi Andy it's mathew gordon here again the top part of the striplion where the two different muscles meet together will that is the bottom end of the rump steak ,that part of the striplion is what I think is the best way personally is on a t-bone it's where you get three muscles together the topend of the striplion the bottomend of the rump and the fillet.
@chrisembry5977
2 жыл бұрын
You are discribing the porterhouse steak and NOT the t-bone . In t-bone steaks we find only the striploin muscle and a portion of the tenderloin muscle.
@mathewgordon2854
2 жыл бұрын
@@chrisembry5977 A sirloin has been taken off the bone as the same with the fillet to .
@mckidney1
9 ай бұрын
You can mince it or just sweat the flavour out. But pasterization is no longer enough - gotta use curing salts and that is not really good for burgers that are cooked at high temp.
@Jrenyar
2 жыл бұрын
Love the slight dig at people who say they're keeping it simple.
@malakaihersburgh5964
2 жыл бұрын
Great content, would love to see a video on improving cheap cuts like rump and gravy to enjoy steak on a budget?
@davidohlson6872
2 жыл бұрын
I wanna hang out in this place for a day such a awesome kitchen. Lucky
@justinarmand9861
10 ай бұрын
a weight comparison of the cooked cuts would've been interesting. Love your work.
@Milney10
Жыл бұрын
The quickest 14 mins 48 seconds in my life. Well done. 👏👏👏👏👏
@0kaga
2 жыл бұрын
Couldn’t agree more with your garlic powder rant
@RH-sb5co
8 ай бұрын
I do a 3 day dry age I saw on "Good Eats". Works GREAT.
@desireerrudnik1106
2 жыл бұрын
I’ve been waiting for a video like this!!
@laryjohnlastimado6741
2 жыл бұрын
3:11 "Boning room" . Hehe
@WhatDooYouThinK
2 жыл бұрын
Damn, I felt like you were talking directly to me about garlic powder, I never make a steak without it 😂
@Brnoompsy
Жыл бұрын
Thanks for the video , I just had a 55 dry aged steak in Italy and loved it , so tender, but for hone I’ll try the wet aged , I’m after tenderness , the flavor I’ll get from smoke & charcoal , great experiment
@murshiddaniels
2 жыл бұрын
That kitchen is clean af
@theboredshroomz4908
2 жыл бұрын
Where I'm from we just call those strips. Also those end pieces can help tenderize that piece of silverskin by taking either a paring knife or a threadcutter and just giving her the stabby stabby and it helps break up that sinew. so you barely notice in your bite.
@PLF...
2 жыл бұрын
There is an in-between option though with the aging bags
@ChaseHub
2 жыл бұрын
the dry aged cooked faster because it was a 200g vs a 300g steak too
@samcruz2318
2 жыл бұрын
He cut perfect steaks equally by hand beast
@TheDude50447
Жыл бұрын
Less moisture cooking faster makes sense since water needs significantly more energy to heat than for example even cast iron.
@Humbucker-hg9ku
2 жыл бұрын
10:36 love this part. I totally agree. Also I liked this 3 times by taking away my “likes” twice just so I could get the satisfaction of liking it 3 times.
@craigchaotic
2 жыл бұрын
Not a huge steak eater myself but it was such a fascinating topic that I watched it anyway. Great video.
@yrbelite8450
2 жыл бұрын
damn an executive chef! That’s amazing hopefully I can get to that title!
@chrisgrove9356
2 жыл бұрын
I had some lovely 140 day aged rib eyes in Spain recently. Just grilled them on the bbq with a bit of salt and they were superb. Unbelievable flavour but I wouldn’t have that as my regular weekend steak, more of a treat a couple of times a year I think.
@McShag420
2 жыл бұрын
They take on such an entirely different character when aged that far. Very good, but certainly so far away from fresh that it is very dissimilar.
@zhijiawang9726
2 жыл бұрын
Love your long videos! keep it up!
@nagyviktor6522
10 ай бұрын
Hy Andy, it is good to see how you eat steak (not just how you make it:). not just a tiny size...haha Thank you for making videos. A big fan!
@kennethlee8640
2 жыл бұрын
Great content as usual Andy! Cheers!! Agreed on all points made. Cost to the plate just doesn't make sense. Less experienced dinners would be excited by the idea of dry aged beef, but are not ready for what it actually is (or so my experience shows me) attach that to the price point to get that to the plate with out loosing your shirt. It's tough, however that result is also highly regional in terms of where you live and population density. With smaller amounts of potential guests we can't upset them, even if they know what they are getting beforehand...so yeah wet aged wins out.
@biffsharrock6134
Жыл бұрын
Awesome channel - would love to see more of these type videos/experiments!
@EDavies14
2 жыл бұрын
I was wondering how you were cooking so often in a state of the art kitchen and beautiful ingredients! That’s epic sounds like the dream job!!
@subtlefeatures1087
2 жыл бұрын
Nice work dude. I feel like meat maiden in Melbs dropped their funky porterhouse on the bone because it was too funky for people. I loved it but even struggled to finish it.
@cobyfield9237
2 жыл бұрын
I haven't tried any dry aged steak/meat yet, obviously besides salami, but wow really? Is it like... a rich sort of taste that's just very strong/overpowering to eat a lot of?
@subtlefeatures1087
2 жыл бұрын
@@cobyfield9237 it’s beefy and I mean BEEFY but soooo good. I think 90 days is when you really start to crank out those flavours. Give it a whirl, maybe with some mates just in case you don’t like it and they can finish it
@fridryx8464
2 жыл бұрын
When you add garlic powder on a steak and then grill it all of it will get burned and will form a "crust" you wont get any garlic taste. If someone is strugling with a crust, put some. The olive oil is totally fine on a steak and is a way healthier option.
@MrMZaccone
Жыл бұрын
The reason the enzymes create more tenderness in dry-aged meat is simple. Less water, more concentrated enzymes.
@omertepe8201
2 жыл бұрын
Love your content chef
@andrewsema359
Жыл бұрын
Great explanation and experiment. Learn something from you every show. Thanks Andy
@ShubhamSingh-up8xq
2 жыл бұрын
Love your videos and how factual they are.
@its_hokori
2 жыл бұрын
spot on with the last point, i'm a butcher (family owns a butcher shop and i help out, ended up becoming a pro) and honestly i don't like aged meat. I much prefer the fresher pieces
@jonnyg.5778
2 жыл бұрын
Very interesting. I've heard very few butchers that like the dryed meat. They sell it as a business but dont eat it. It makes sense because aged meat is to conserve the meat and butchers I bet have always the best and most fresh meat naturally. What is your thought about keeping the meat in vacuum with its own blood?
@Pihvimies
10 ай бұрын
There is a huge issue in this video. For dry aging you should only use fresh meat which has not been in vacuum. With the vacuum meat gets the metallic "vacuum" taste really fast. Usually in around 6-10 hours in vacuum bag is enough.
@alimitchell5346
7 ай бұрын
That was interesting...I'm about to take on a head chef position and was considering dry again....I was always a long hang time on the bone as that produces good steaks, but it's kind of difficult to get butchers to hang it longer than 28 days...never done wet ageing but that looks an interesting option... cheers 👍🏴
@lowernorth9972
2 жыл бұрын
Kilcoy beef is some of the best, I use that and phoenix farms, also exceptional. Love your videos, from a kiwi chef in Biloela ❤
@ayushjain6856
2 жыл бұрын
I have a request, can you please show all of your tools which you use in your kitchen, particularly things which are fancy. Thanks
@juanbabauta7569
2 жыл бұрын
Wonderful video! Love to see more of these and others similar. Beautiful art work!
@keithsarty3039
2 жыл бұрын
Love this guy! Thanks Chef!
@lutomson3496
Жыл бұрын
I dry age and wet age at home all depending on the cut of meat, lean meats are better wet aged, fatty meats are better dry aged in my opinion great video
@lutomson3496
11 ай бұрын
you are exactly right ive wasted so much money dry aging lean meat, wet aging lean meats you preserve almost all of the meat, the pellicle is trimmed off the dry aging and wastes so much with lean meat
@Archangel1988
2 жыл бұрын
This is the first of his videos if seen instant subscribe and thumbs up! 👍
@andy_cooks
2 жыл бұрын
Thanks!
@Archangel1988
2 жыл бұрын
@@andy_cooks you're very welcome and hope you have a blessed day!
@julianmckernan1348
2 жыл бұрын
Great video.. super interesting thanks for sharing. I like to your quote, very lucky 🤔🤣😝… how do humble home cooks dry age at home? Do you need a special fridge?? Or does the domestic stuff work ok??
@andy_cooks
2 жыл бұрын
Thanks mate! Domestic fridge with a little fan and it will do the job just fine. But it does smell a little bit so I wouldn’t be doing this in the Kitchen might be best to get a little bar fridge and do it out in the garage.
@wilmetteentwistle9242
2 жыл бұрын
Wine cabinets work to just adjust for a cooler temp so the meat doesn't spoil.
@julianmckernan1348
2 жыл бұрын
Thanks team for the reply, good tips. I’ll give it a try. 👍👍👏👏
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