DRY AGED Filet vs. STORE BOUGHT Filet... Which is BEST? | Out the Smoke BBQ Experiment

In today's episode of Out the Smoke, Mark and Malcom put a 45-day aged beef tenderloin up against a store bought beef tenderloin to see if the drying aging process is really WORTH the outcome of the flavor of the dry aged beef tenderloin.
#dryagedmeat #bbqexperiment #outthesmoke
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[@JK-uo2jv]

Love the honesty

[@richardmolina8783]

I like the direction of this channel! Subscribing!

[@OutTheSmoke]

Thanks, Richard! Welcome to the Out the Smoke hangout!

[@scottsinnett3360]

Very interesting !!! Good job guys !!! 💪

[@OutTheSmoke]

Thank you so much 😀

[@harrybarker1408]

good vid!!!

[@andreasjacobsen2814]

Does it have any smell to it, can yo do it in your regular kitchen fridge?

[@SwineLifeBBQ]

No smell. When you open it, it only has a light cheese smell. Actually a pretty appetizing smell to me.

[@andreasjacobsen2814]

@@SwineLifeBBQ thanks!

[@timothygilliland7868]

You guys should try dry aging an entire rib roast and then cutting it into individual steaks!

[@par__m3]

Would love to see a future dry age vs. store bought comparison with ribeye or strip next. If you weigh the meat before and after dry aging you typically lose around 30% of the weight, so I think the extra fat content of something like a ribeye would be beneficial.

[@wxbake004]

About how much gets thrown away? Seems like a waste to take a good piece of meat and have to shave off everything that turns black.

[@SwineLifeBBQ]

You do lose a lot. Most of it would have been silver skin anyway but I agree that you do have to trim a little more aggressive this way. I would definitely recommend doing larger primal cuts for this. We learn every time we try something new thats for sure.

[@GrizzAxxemann]

What some people will do is add some of the pellicule to their grind mix for a hit of dry age flavor in their burgers and meatloaf and the like.