Does Wet Aging Make Steak Better?

Waddup fam! In this video I do my first ever, wet aging experiment. I've always been curious about this method, and I want to see what it does to beef. Hope you enjoy the experiment.
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[@muddnorris4306]

I’ve noticed flank gets sort of an eggy, sulfur type note when I aged it that I didn’t enjoy. I prefer them fresh. But wet aging for 20-30 days does improve a full primal ribeye or strip for sure. Not as good as dry age but you do get some similar notes

[@knoxavebbq]

I think it’s probably because it’s such a thin cut of meat. Appreciate you watching!

[@triller269]

Literally searched whole of utube for this experiment, i think your the only guy going it

[@knoxavebbq]

What??? No…. There’s gotta be more ppl doing it. But I gotta redo it with a bigger piece. I don’t think flank is a fair test for wet aging

[@triller269]

@@knoxavebbq yh pls do

[@bobbyherdman243]

Hell yeah!! And I respect the jumbo joe!!!! I have a Cajun bandit stacker for mine. You can cook basically anything on there. Use it more than my 18 Smokey mountain on the road

[@knoxavebbq]

It’s a good one. Thanks for watching!

[@tkreadycheck5723]

Great video! I enjoyed it.

[@knoxavebbq]

Thanks for watching

[@nmarcelino]

Love the videos. I normally do 30wet/30dry with my beef.

[@knoxavebbq]

Thanks for watching! I like to dry age a bit longer than that, but I want to try wet aging again at 30 days. I’ve tried 30 days before but I wanted to see how far I could push it. 60 might’ve been too much. Haha.

[@nick_805]

Yo Joe! Good stuff man. I started trying this with brisket after reading that Aaron Franklin wet ages for up to 40 days. In my opinion there isn't a huge difference but there is a noticeable increase in tenderness and fat render. Also, what's up with some of the hater ass comments on here? Keep doing your thing.

[@knoxavebbq]

I think most places get these meats semi-wet aged, but I think I’ve heard that somewhere as well. And to answer your last question. 😁🤷‍♂️

[@michaelminasian4891]

There's a Korean BBQ place from Seoul here in LA called Daedo Sikdang that wet ages. It's quite delicious, but I don't think they take it nearly that far.

[@knoxavebbq]

Yea, I failed to mention that a lot of meat purveyors regularly wet age meats, 2-3 weeks, getting to restaurants. So essentially, a lot of high quality beef is wet aged to some extent. Just not with smaller cut like I showed in the video. Thanks for watching!

[@sarchlalaith8836]

Hey, try using plain sour cream or plain yoghurt {not Greek} It will really soften your grill up without changing the flavour much at all.

[@knoxavebbq]

Thanks for the tip!

[@RadDadisRad]

The fresh one shows off so good but I know the 60 day wet aged one has a little more of that “funk”. I’m a huge fan of flank steak because it is sooo beefy. I like tender steak but I LOVE beefy flavored steaks.

[@knoxavebbq]

Agreed!

[@JoeAroner-SIWAYTV]

Just got a 7 bone rib roast from a fresh butchered beef, now I’m going to wet age til Christmas.

[@knoxavebbq]

Awesome! It’s gonna be delicious

[@CoolJay77]

That is a good demonstration. I've always wondered whether birskets benefit from wet aging, since they are cooked to tenderness anyways. I wet age my briskets at 34 F and under, but I have never done AB comparison. Earlier today, I was watching an interview of the pitmaster at Burnt Bean Co. He stated that they wet age their briskets for some 30 days.

[@Keasbeysknight]

Are you essentially saying you just keep it in the cryovac bag for a month after you buy it?

[@CoolJay77]

@@Keasbeysknight Yes, up to 90 days from slaughter date. I am also in the restaurant trade. The better meat purveyors wet age the primal cut meats in plastic cryovac bags for at least three weeks. The temperature has got to be 34 F or under, they also don't recommend aging meat after slicing them to steaks, specially if they got bones attached. It might explain the off flavor that Joe has experienced. I buy precut steaks in cryovac bags, but they are wet aged before being cut. I have never experienced funky odor or flavor.

[@RedForeman301]

I ran a wholesale meat company in Baton Rouge for 10 years. We went aged all out sub primal cuts a minimum of 45 days. They were so tasty and tender. I had some very high end black angus meat out of california that I wet aged 90 days that was fantastic!

[@knoxavebbq]

All great info in this chat. Yes, I failed to mention that purveyors do this regularly, just not for smaller cuts like flank for for this long. Appreciate those who are willing to share their knowledge!

[@CoolJay77]

@@knoxavebbq As a future video suggestion, you could cut a packer brisket lenghtwise into two, and cryo-vac them. Wet age one half and freeze the other half. Then smoke them side by side to see if one turns out to be better than the other half.

[@sonvo4095]

my kind of video

[@knoxavebbq]

thanks for watching!

[@mcsfeb1]

There are official wet aging vacume pack bags it comes out better then what you did i think thats your issue because the special bags allow for the water to evaporate

[@knoxavebbq]

No. I think you’re thinking of the dry aging bags. That would be a different process. You don’t want the water to evaporate if you’re wet aging. I have used those bags for dry aging and they work really well.

[@mcsfeb1]

@@knoxavebbq i hear that but wet aging the way you did i think max is 30 maybe 40 days after that it gets funky to the point that it takes away from the flavor not adds

[@mcsfeb1]

My idea would be that after 20 days remove pat dry salt then bag again in same kind of bag and repeat process every 20 days in that way you would probably avoid the extreme funk

[@divadjm]

Try 35-40 days wet

[@knoxavebbq]

That’s the plan. Thanks for watching!

[@jamestimlin856]

So you ignore the Best Before Date?

[@knoxavebbq]

I guess so, haha. but I only decided to wet age this cut because it was already vacuum sealed at the butcher shop that I go to. I also felt safe trying this experiment because I knew it was coming from a animal that was raised right, and not from a giant feeding lot. I do feel like when you're wet aging and dry aging product, it's best to get the best quality you can to ensure the safest end product. I would feel iffy about doing it with a steak from like walmart or something. Hope that clarifies it. I hadn't really though about it, so I appreciate that question. haha.

[@Fred86]

Joe Yim is now a Fogo man

[@knoxavebbq]

No complaints. Haha

[@kensmith174]

Perhaps 30 day wet aged would give better results with flank steak. Get the texture you want, without the funk..

[@knoxavebbq]

You could be right

[@dwainedeal4674]

Maybe a 30 day wet age?

[@knoxavebbq]

That’s the plan. Haha

[@dwainedeal4674]

@@knoxavebbqNew fan of yours btw. Burning thru your vids. Good stuff. I'm considering applying for pit staff at Terry Black's in Austin. At 46 with tons of exp at backyard grilling and home chef, got any advice?

[@knoxavebbq]

@@dwainedeal4674 all you can do is ask.

[@bobjameson1463]

Not well controlled since it's done on a different beef. I can already tell one got more marbling than the other.🤥

[@mikejordan3443]

60 days is WAY TOO LONG to wet age meat

[@knoxavebbq]

Yup. Glad I tried it though!

[@bobbydebobadibob1261]

EDIT IN MORE MEAT.. it took a whole 2 minutes for you to get ya meat out for us!?!

[@knoxavebbq]

Well, I started with showing the meat in the beginning, and you can also skip ahead whenever you’d like.

[@bobbydebobadibob1261]

I must of missed it.. I not a fan of skipping.. I'm in for the longhaul - Keep em coming J.

[@knoxavebbq]

@@bobbydebobadibob1261 will do! im still new to this and learn. i appreciate your patience. lol

[@letsgobrandon4163]

Cheap Guga knock off lol.

[@knoxavebbq]

Lol. I can’t afford wagyu and a dry aged.

[@letsgobrandon4163]

@@knoxavebbq Neither can I lol.