Can the WORST cut of STEAK become the greatest with Dry Age and Sous Vide?

[@emmanuelchanpingyuan4182]

wife : when will dinner be ready ? guga : 35 days

[@rongneezy41]

Wow, that's hilarious! Almost as hilarious as it was on every other Guga video!

[@YesItsKevin]

haha made me laugh!

[@yizao9289]

Ron Gneezy is that sarcasm I hear

[@naorikorowa]

Yi Zao i think he's actually compliment him

[@endeavour5316]

PY Edits 35 days plus 1day for sousvide

[@agdtkry]

Yeah, by now everyone's just waiting for you to just dry age an entire cow Guga. We'll wait. It's okay.

[@fate3071]

That's actually something that is done by some, he just needs a holding cooler and a band saw

[@lodielieb8482]

I almost read it as “Dry age a whole Guga”

[@benjaminyip3189]

After that, dry aged Angel

[@dylanzrim1011]

Fate pretty much any steak you buy is “aged” as meat hangs for atleast a week before being portioned

[@dylanzrim1011]

Plus they wouldn’t want to sell you something that won’t go “off” because that’s less time/money you spend there

[@djdualc]

Cows be shaking when they see Guga walk by.

[@matthewwhite176]

😂😂😂

[@FormulaMeme]

*Steaking

[@dodgerecords3792]

"i wonder if i can cook an whole cow souvide? LETS FIND IT OUT"

[@wowwe3011]

Guga: *sees the cow shaking* “You want a coat?” _wraps the cow with umai_

[@zpa0228]

True

[@antoniopadilla6304]

Hey Guga, can we get a time elapse video of what the steaks look like as they dry age. I feel like that would be awesome to see. Thanks and if you see this I love your videos.

[@dannydo6681]

35 days of a steak in a fridge and he wouldn’t be able to move or open his fridge. Yeah he’ll pass

[@magik1283]

@@dannydo6681 why he wouldnt be able to open his fridge?

[@CryBlade]

@@magik1283 im interrested too

[@hugechad]

Danny Do he could just take a picture of it every day instead of filming it 24/7

[@charlie_mario6292]

Danny Do I have no idea what you’re trying to say

[@andrewshockry]

Guga, if your looking for another newphew, I volunteer as a tribute.

[@tunmifzal2755]

10k subs without any video challenge good luck getting 10k subs

[@andrewshockry]

@@tunmifzal2755 thx XD

[@tunmifzal2755]

10k subs without any video challenge yay it is the second time someone thanked me on youtube today

[@andrewshockry]

@@tunmifzal2755 np I guess

[@moisesgreenhauff7911]

You have 2 vids though....

[@fariqasyraf7863]

Let’s dew it time

[@rn5598]

Check it out

[@shadowmariogalaxy64]

Watch dis.

[@levishishler2651]

"I say enough talking..."

[@razaqadeanova3255]

And mean it

[@razaqadeanova3255]

And remember to season it all sides including the edges

[@Andrew-uo7im]

Guga should do a video where he combines all his experiments he’s done to make the best steak. Like the seasoning experiment the, the basting, compound butter,the tenderizing, dry age, and any others to make the best out of cheapest steak

[@LordElfa]

eyeround

[@TheSmooshster]

The Everything Experiment

[@MantrTheSpiceGuy]

a steak to surpass metal gear

[@johnstuartsmith]

Guga has done enough experiments to create The Encyclopedia of Meat Science .

[@user-ln2rx3ro5y]

Did guga really not say 'this is not a bag, its a membrane'

[@TheRichFather]

He says that every time uses those dry-aging bags

[@vanscoyoc]

Insane in the membrane...insane in the brane...

[@WhiteCranK]

@@vanscoyoc brain*

[@WhiteCranK]

@I Am Merciless ow haha thx 😅

[@steve5623]

Compare a smoked, Texas-style brisket to "poor man's brisket" AKA smoke the chuck roast with the same preparation as the brisket (but not cooked as long).

[@pablomartinez4716]

Chuck roast is actually really similar I’ve cooked them side by side and I actually liked the chuck more

[@paulcantshutup]

"Oh, a cheap cut of meat made to taste better than it normally is? AND it's cheap!? Nice! And all I need is a month to wait, a flamethrower, a sous vide machine, a vacuum sealer... wait. Wait, what?" I love you though, this is my next experiment

[@zaq7856]

Every sous vide episode i really like the moment when guga says "I know it doesnt look good right now,but watch this.!" Heheh,..classic...

[@MTZProject]

Same here I get excited lol

[@TheTruthAdamsShow1]

Then you cue the music.

[@colingrogan111]

*Royalty-free home depot theme starts blasting*

[@michaelt8282]

A 3-year-old asked: "Dad, where do I come from?" Dad be like "Well, I thought it was plastic, but that's a membrane."

[@YaBoiFetz]

lol

[@RigoOXx]

I thought it was latex, but it was a membrane that allowed moisture and fluids to scape

[@bigbear7233]

C H TSOI 😂😂🤣🤣😭😭😭😭🤣🤣😂😂😂

[@eduardoydo]

lmao laughed irl

[@adamguz]

MauMau almost said: Delicioooooooooous like the old times! If you know, you know

[@kristiansetiadi5636]

What happen to the Delicious Guy?

[@albertbazinyan7790]

@@kristiansetiadi5636 i think they had a falling out but its weird cuz none of them talk about it, but they were really good friends

[@thursday3973]

Albert Bazinyan Guga said it was because they lived too far away or something, so they couldn’t work together at Guga’s house. They still work together, just not in the same building.

[@Reeezeful]

@@kristiansetiadi5636 I actually wonder about this every time I see Maumau

[@jonathanlane488]

@@thursday3973 he also has his own steak/cooking youtube channel now. I forget what its called though.

[@tahamohammad1741]

If you ever feel lonely remember guga probably has something dry-aging in the fridge right now as you’re reading this

[@MightyMattTM]

Guga's next video: "You guys asked for it, now I'm going to dry age a WHOLE COW! Check it out! Let's duuuuuueeeeeee it!"

[@spooky2089]

"I know it doesn't loo.. wait, but it does look good"

[@DarkbaseTTV]

So what you're saying is that the bag is pretty much.. a membrane?

[@rangafromtonga6975]

lol

[@crisjohnasanza4124]

Essentially

[@4wdingVictoria]

Darkbase Insane in the membrane

[@fleshtaffy]

Osmosis Jones lives inside of Guga

[@abiemann]

it's insane, got no mem-brane!

[@srenr.slaikjer8450]

You guys introduced dry aging to me, and now I always have dry age in the fridge! Flavor and taste is amazing. Thx Guga for these great videos. I watch every time, you make a new video! Also, you guys introduced Sous Vide to me, which is the perfect way to make most meat! :D

[@bcbdrums]

Hi Guga, this isn't about this video specifically. I just wanted to say thanks for teaching me so much about cooking steak. I cooked my dad a steak for Father's Day and he said it was the second-best steak he'd had in his life! I love your videos and I watch all of them. Thanks again!

[@joe.osullivan]

"If you got a flamethrower, use it" - Great words of advice from Guga

[@datmadapuka441]

I imagine guga singing at the top of his lungs in his kitchen whatever song he edits in later.

[@jefflei215]

7:03 Ah, yes, the d r y a g i n e s s of the steak.

[@phoenix8984]

Well yeah, they can't say the dryness, right?

[@vachugames_]

I don't know if it's just me but I really like the dark ambient of the video, it makes it feel more professional and dry-age looking(? Great video!

[@jpiz224]

Hey can you do a jerky video? I want to learn how to do it.

[@omar-ot9pc]

Andrew Helmy he could do it on his guga foods channel w no sv

[@AnUnknownPlayer.]

Andrew Helmy why would it be tough? Sous vide tenderizes food.

[@undertakernumberone1]

Kent Rollins did a video on Beef Jerkey. if you want, you can check that out.

[@jpiz224]

@@undertakernumberone1 thanks!

[@notoriousL]

Just one jerky?

[@jtip82]

"It's like a prime rib." Exactly! I dry brined a chuck roast overnight before cooking it 24 hours sous vide a few weeks ago and everyone said it was like prime rib. They all went back for seconds. I'm definitely going to be dry aging one soon!

[@DJMagia441]

Guga looks so happy when trying the chuck roast. His reaction is priceless. I love it. lol

[@tyrelpitts2996]

I remember when chuck eye steaks were about a 1/4 of the price of a ribeye.

[@johndonovan2357]

they still are

[@jaluntaylor4596]

.25 or 25%

[@justinbisc]

I know it is good when I see you light up like a little kid opening his favorite gift on Christmas.

[@shellderp]

chuck steak is underrated, I've had some as good as ribeye. my butcher caught on though and raised the prices :(

[@Technoanima]

Buy from someone else. Chuck is cheap because there’s so much of it compared to a rib-eye.

[@TDuncPiano]

That music got ma foot tappin every time 😂😂

[@GitGudWO]

2:57 Adam Ragusea *intensifies*

[@heavyoctane6070]

Bruh

[@arakakiyukie]

Wow, actually I was "OMG, his English is so understandable" so I discovered that he is Brazilian LOL, in fact your accent is fantastic

[@potheadpikachu403]

Next video: "Dry aging a WHOLE WAGYU Cow and Sous Vide!"

[@razaqadeanova3255]

Sous vide a cow in a pool

[@smartmouthriveria]

Razaqa Deanova while it’s alive

[@potheadpikachu403]

@@smartmouthriveria Imagine dry aging a whole live cow though lol

[@skullkruncher6144]

Now I know this entire live cow doesn’t look that good right now, but watch this. *grabs the flamethrower *

[@cryptog5543]

OMG...you're amazing with what you do with beef. Never in a trillion years could I...myself a steak connoisseur of the bovine cuisine, could ever come up with what you do. Hats off Guga...thank you.

[@threepoint1415926]

I’m loving the more wallet friendly content of the last few episodes! Keep it up!

[@TheAirwolf89]

Hey there Guga, Fan from Germany here. Have you ever tried Kasseler? I don't know if it has another name in english, but it is seasoned, brined and smoked pork. It's awesome.

[@BR4IN1N4J4R]

I know this one'll probably never happen, but if you can get venison, I'd love to see if dry aged venison is worth the effort (note: I'm a deer hunter, so if it's worth it, my girlfriend will definitely get some worthwhile steaks)

[@123hen14]

hahha I was really expecting that "I know it doesnt look good right now ....but watch this" perfection!

[@retrorammdd]

Waiting for my starting package as we speak including: Anova Precision wifi Anova vacuumsealer Meater+ Flametrower Cant wait for my first cook, got my iberico and australian tomahawk in the freezer.

[@deadbambi]

I want to warn you, the Meaters are not all they are cracked up to be, I mean they work good....when they work. I bought the 4 probe set and 2 of them CONSTANTLY lose signal and it looks like its buffering, I have better results with my $28 Walmart digital thermometer, yeah its wired, but for $28 I got 4 probes and they all work EVERY time

[@joshhigdon4951]

Chuck is so underrated. They taste so much like a ribeye for so much less! Plus, I'd love to grind that after being dry aged like that. I have to try it.

[@Ku4hii]

*angel : when will dinner be ready?* *guga : 35 days.*

[@okeoeoeisjdjdjd7072]

comment is basically stolen..

[@simoncrawley7430]

"It's fast, it's quick"..."It's cheap, it's affordable" Love these guys.

[@mohamedzainsheikh9241]

Nobody: Literally Nobody: *Chuck Roast:* Imma take a nap for 35 days. That's normal

[@RolandGustafsson]

When the meat is just sitting there and you're talking about it, my brain is screaming "It's getting cold, eat it now!" :)

[@DEADARMmaga]

Guga you ever do caveman style with lump and wood ? Also ever tried pok pok fruitwood charcoal suppose to be really good alot of asians rave about it maybe test it out see any flavor difference ? Suppose to be a cheaper alternative to binchotan which is the best highest grade charcoal on the planet look into it brother would make for a solid video or 2.

[@cugamer8862]

"This, is why I love that flame thrower." Something I didn't expect to hear in a cooking show.

[@lodielieb8482]

I don’t know if I’ve ever seen Guga pre-sear a steak or such before Sous Vide ❤️🥩 What’s its purpose and what differences are there? 💫

[@unknown185]

A better crust

[@Magziesfuntime]

For you guys watching it is called Chuck Eye Steaks. The roast would also be a Chuck Eye Roast since he removed the cap. You can also use the cap for Boneless Short ribs.

[@pegasus8051]

This steak looking juicy

[@dennisrodriguez960]

Hey Guga, for a video I think a good idea is to get the lowest grade eye round and dry age it, and then use the pineapple method to tenderize it even more!

[@douglaswhitehead2030]

Dry age some pork!!

[@SousVideEverything]

Will do

[@avoryford8450]

@@SousVideEverything and chicken 🐔

[@mrtibbz10]

@@avoryford8450 Really?

[@djk-jet]

Fish

[@TheRealLessonsLearned]

Guga: “…no special equipment needed.” *proceeds to use a chamber vacuum sealer*

[@goliath-6scythe873]

"its so tender it feels like a ribeye". He literally just said it was a ribeye steak earlier

[@RG-tm7uq]

“Literally” 🤦‍♂️ Why do you use this word so often when not necessary?

[@Luca-cq6tt]

R G he used it once ??

[@driftsliders1212]

Guga: I know my nephew doesn’t look that good but watch this Light angle on fire

[@jordan23fann]

“No special equipment” **proceeds to bring out special vacuum seal machine** 😑😐😑😐

[@pkremel]

It cost like 20 EUR, it's not a special equipment. And you can most likely do it without vacuum sealer. There are plenty of tips how to sous vide without one.

[@cocodojo]

Also Guga *brings out a flamethrower*

[@bryanlatorre6963]

It's just for the cinematics. You can use the water immersion method with a zip lock bag and use a hot cast iron to sear after. That's what I started out with.

[@mikamoschella3410]

@@bryanlatorre6963 He means for the Umai Bag Dry Aging, in which case you 100% will need a vacuum sealer. However considering most "Dry Aging Equipment" consists of an entire fridge at the smallest, and those can easily cost upwards of $1,000 for even a mini fridge, requiring a $50 vacuum sealer can hardly be considered "special equipment"

[@elroc1]

3:44 I’m feeling the old school Nintendo style music at 3:44

[@SwoleTingle]

I need that song i cant find it D:

[@jp.girardi]

@@SwoleTingle turn the page

[@emmanuelchanpingyuan4182]

the dislikes are vegans that got this in their recommend for no reason

[@sageguy403]

They're the only ones that wouldn't understand the importance of this experiment. We out here trying to eat good on a budget! Haha

[@derbigpr500]

Pretty sure vegans aren't as shallow and pathetic as you are, and wouldn't go around to dislike videos, as you would go around and call people out on something they didn't do, just because you're ignorant and hateful. I always find it hilarious to see people like you who are so insecure they can't simply LIKE something without shitting on someone else in the process.

[@domn8r8]

@@derbigpr500 found the vegan

[@dderajj2166]

@AK Milli it is, but also saying unrelated is untrue since it's a meat video

[@SSchithFoo]

@@sageguy403 What do their view have to do with experimentation? There is absolutely no correlation.

[@brockt5594]

You should try this with dry aging and then doing every other method of tenderising (salt dry brine, pineapple and so on..)

[@wet843]

Early guga gang 🤟🏻

[@jensonc454]

You should make the ultimate steak with every good experiment you've done and combine all of em. I think it would be awesome.

[@mikamoschella3410]

I've always wanted to see a video showing how to use the leftover pellicose when dry aging. I believe you've mentioned not to throw it away because it can add a nice funk to burgers or other applications but I would like to see more on how to do it, maybe compare a burger with this to a real dry age burger or something?

[@ricardomaisnegro5951]

Guga, a "xará" of yours here! I'm a brazilian fan, and would like to propose a test. Here in Brazil, there's nothing like the UMAI bags that you use for your homemade dry ages. Would you do an experiment comparing a dry age with the proper bag and one with a simple vaccum bag? Love your vids!

[@mannycalavera2335]

7:36 when I try a new brand of instant noodles.

[@diytv1663]

Dry Ageing. I really want to make this. A lot of people are making it in Korea these days. I'm watching the video every time. Thank you always.

[@bongoshahahaha387]

I live how this man has 3 ideas from only one part of meat. Amazing

[@froop0]

7:36 when you feed the hungry fish

[@thomasdavison8996]

Guga, You have changed the way I look at steaks when I go to the Restaurants. I always check for tenderness and flavor now. LOL Thank you for educating me!

[@StevieB8363]

I've been dry-ageing for a while now. I did an experiment with a Umai bag vs an identical cut of the same weight, wrapped in cheesecloth, using a dedicated fridge. The cheesecloth actually performed better re. weight loss. Much as I love this channel, I have serious doubts about the value of the Umai bags.

[@matthewwhite176]

Hey Guga, have you made a video where you leave the pelicose on the steak and try to cook it and eat it ? If not, could that be a possibility in the future?

[@killerbonzai1]

I swear you made me addicted to your videos guga

[@Waterpassion]

Same. I keep commenting that he should join TKOR for some kind of steak experiment. They do a lot of random things with steak and I think Guga and Angel would enjoy it so much. They mention Guga a good bit too, so I say that an invite. Lol

[@Jeff-hn7gi]

Man your B-Roll is getting so much better. Hard work pays off! Keep it up guys

[@ThatTattooGuyOfficial]

I need a flame thrower

[@vorschlaghammer9888]

Dry Age and Sous Vide Snapping Turtle.

[@nirajlama5325]

Guga strolling in the feild.Cows in the field be like, " hey guys it's guga, hide."

[@AyranLP]

Hey Guga, can you make a Video where you show us different ways of using the Pelical pieces you always trimm off?

[@bentoutofshape6319]

I have asked several times. He says it can be used yet doesn't share how. I will soon have to start throwing it out to make room in my freezer.

[@DeanRendar]

Someone should make a dry aged meats store right next to the food pantries and use their unused stock to dry age everything in bags to seller far cheaper than fresh

[@chriscromar9013]

I really enjoyed this experiment as presented. It was wonderful to know that dry-aging these cuts of meat can make it an option for tasty finished steaks and roasts.

[@ryanklawlor]

I love the videos in pursuit of making cheap cuts taste great with different techniques

[@monkabuda]

Guga I am so excited to try and dry age a chuck roast! I have only dry aged Ribeyes up until now. This looks like a great idea!

[@JovinRepairs]

Chuck eye steak for the win! My local market loves me because I buy them all the time. Same with boneless beef chuck short ribs and chuck roasts. Sometimes I get lucky and find a chuck roast that still has the chuck eye in it. Then I get an extra thick chuck eye steak, some stew meat and 2 boneless short ribs...all for the cost of a simple roast.

[@Cheetokitty]

hi! you did an amazing job on those steaks! also, it is honestly so nice to see how excited you are about these steaks. seriously. love seeing you so happy and doing something you enjoy! so wholesome! my dad makes steaks with a sous vide too! (:

[@stew7777777]

The quality of these vids now, compared to a year ago, BRO!! Soo good, keep it up

[@MrKillerkid1990]

"I know it doesn't look that..well it looks good already" 🤣🤣

[@dariugrinov9472]

"you dont need anything with these bags!" *proceeds to use a vacum sealer*

[@markberry7610]

Yeah! I've been waiting for a chuck eye video! Thanks for sharing!

[@ImyoCello]

You know its fast when Guga tells you its "quick and fast"

[@panda_zen9820]

U can tell that it’s good when guga it’s mouth watering and he cut the vid 😂 u amazing guga

[@peppertime1]

oh... thats a must to watch clip!!! 100% respect. edit: maumau , you looked very genuine and cool in this video... i think it's your best apperance so far. MORE !!! respect brother.

[@subzero13temp]

Ask your butcher to make you a giant hotdog. Then dry age the hot dog, if that can even be attempted haha!

[@angeloalday4288]

never seen guga pre-sear meat, glad that I'm alive to see that

[@bargen0w]

hes done it multiple times in videos before with some stuff.

[@dibutler9151]

I am almost angry I'm not eating that right now with a quart of horseradish. :DDD

[@GugaCoppla]

In Brazil the the lower part of the steak (the part you said that is from the ribeye) is called "Steak do Netao", tamo junto Guga

[@Team_Fortress2]

Yo I can hear the cow saying Mooo every bite he takes in 8:27

[@sillyaurora]

I can’t believe this dude uses a FLAMETHROWER as a cooking tool.

[@ToiletGaming]

Besides the steaks and guga, what I love of this channel is the music he picks.

[@ncoatney331]

When he says "i know they don't look very good right now...." you know its about to get real

[@chrisbullock6477]

All that time and didn't even looked cooked enough....he said Juicy.....I saw puddles of blood! LOL oh well to each his own.

[@madyngrafton5987]

Guga makes having a flamethrower seem normal

[@yamymusic]

you should definately try dryaging a whole beef knuckle and make pulled beef out of it trust me with all that gelatin its perferction on a whole new level

[@strikeman5973]

You have inspired me to make these for my family. Thank you (especially the pork belly)