Can You Dry-Age a Steak in Beef Fat? - Prime Time

[@dakotagreenwood1678]

You’re supposed to dip the meat in liquid fat so you don’t have any air pockets

[@claytonleal7947]

Ya i would love to see them do this again having learned that or go visit someone who does it right and see what their losses are.

[@marcusshaner7066]

Yeah. We need a do-over.

[@jodawgsup]

Besides, how in the world did they coat they steak underneath?

[@AstolfoGayming]

Yeah, that's very weird they didn't do that.. We need a do-over so they can do it properly

[@Chemeleon15]

dakota greenwood Yeah, dip it like a candle!

[@dj2106]

Guga is somewhere watching this shaking his head

[@elemental3252]

This is why I started reading the comments, lmao I just knew someone would mention Guga 🤣😂.

[@jonathon3872]

I love Guga! Bloody meat legend he is!

[@bruceaskew2107]

Guga is a meat legend

[@golgothatheend]

His knowledge taught me more about the meat than my job or my boss

[@ceaserventura5470]

I know right..lol

[@DMWBN3]

"How you like your steak sir"?? "Just cut its horns off and wipe its ass"

[@pinkpugginz]

🤣🤣🤣

[@zer0h0n0ur3]

Ya..its so fukin rare,it still breathing 🤣

[@mesahusa]

"dry age is best when rare" *cooks it blue*

[@DefinitelyNotBlackOpalDirect]

mesahusa I was about to say. They even said it’s like a tartare lol..

[@Saiyukimot]

I was looking for this comment as I didn't want to duplicate it. It's Blue.

[@jeerdezus5991]

Rare is blu in the center

[@mesahusa]

@@jeerdezus5991 it's not. if it were blue in the center it would be called blue. it's much more clear at 11:53 that the inside isn't even warm at all, much less than the 120-125 range. even the inside of the fat on the left steak is completely unrendered, which if you order a rare steak at any establishment would be rendered and edible.

[@Sk0lzky]

@@jeerdezus5991 there's a reason one kind of preparation is specifically called blue-rare... It's obviously something different

[@cyrilpiwetz8680]

As a butcher at a Lake Tahoe Casino, we used to save all the white trim from daily fabrication and render it down. Then we would add aromatic herbs to the warm clear fat and dip the entire Prime rib and Strip loins in the magic results, totally sealing them. We let them rest in the cooler for 2-3 weeks totally sealed, and when roasted in a Alto Shaam and carved... mmm baby, Heaven can wait. Yield was excellent, and guests would sometimes OD on the flavor. Cheers... and try it for a vid.

[@511V325731N]

We did this at a place I worked at before. Dry aged for 30 days, then dipped it like a candle in rendered dry aged beef fat a few times before aging another 30. Best steak I had.

[@chungdha]

One of the cuts looks like a sneaker

[@shiro_bakayarou]

@Captain Cookbook the ribeezys

[@owenzhang2607]

@@shiro_bakayarou lol

[@tukzaro1959]

The unusable loss is due to the lads not covering the beef properly. This is not a dig, however I'm just pointing it out.🤷🏾‍♂️

[@recoil53]

It's a fair complaint. Melting, dipping, cooling, and covering would make far more sense. I don't see how this is theoretically different than butter aging. And since it is fat, why would there be water loss?

[@Skenjin]

@@recoil53 I think since the fat itself doesn't really impart flavor, it should be pretty much identical to butter aging. I think part of the reason they were using that particular fat is they have plenty of it.

[@shaurya6601]

It's an experiment and sometimes they do go south. Props to them for trying though for sure.

[@tukzaro1959]

@@shaurya6601 most definitely, I've learnt a lot from them.

[@BeeRich33]

@@recoil53 Anaerobes.

[@merryequipment]

*Eating a steak* “I want to taste the grass,”

[@chrisoffutt8968]

Like it or not, this is optimal second hand vegetarianism.

[@allianceofsteel]

@Workout Every Single Day If my understanding is correct, that's how mad cow became a thing, feeding beef , beef parts.... 'brain and ect'. As long as a cow is delicious i don't care what it eats, however I've had grass fed, and i prefer the grain finished.

[@unky5724]

Tim Vincent r/woooosh

[@zaideglover5749]

@@allianceofsteel there was no need for a logical response

[@allianceofsteel]

huh, there it is, proof, someone accused me of being logical... "screenshot"

[@junathanhaoward]

is it me or did the thumbnail look like a cross section of a sneaker

[@joaofernandes681]

5:33 the right one look like a nike design...

[@damegan123]

Broooo 100%

[@DUCEDUCEVA]

Nike Air Max Beefy Boi! All day

[@gabetimmis1691]

Lol clicked on the video just to make sure someone already made this comment !

[@90days90]

@@gabetimmis1691 nikeeeee

[@paulmanningremixes6408]

I was expecting the chaps to do multiple fat coatings via some kind of candle-making method, wherein the well chilled piece of beef is dipped in the melted fat shown at the beginning of the video. The cold meat would instantly solidify the melted fat and create a more airtight layer, as well as minimising any warm up of the meat by the fat? Return to the refrigerator and repeat the coating step once or twice more, until the desired fat thickness is reached, and then let the ageing begin.

[@berac321]

Next time, you guys should try coating a boneless rib eye, cause it's easier to work with when aging in fat. Let it dry for about five days in the dry aging room and then coating it. Tie it with a butcher's twine and dip it until it's coated. It will prevent those green/rotting pockets of moist under the coat. Great to watch!! Cheers

[@Jasonlnt9]

I'm just so jealous of what you guys are doing. Smoking, grilling, ect, literally anything with steak. OMG!

[@hellrider7s922]

I really like how each one had expectations but didn't feel obligated to stick with what they said and let the flavor do the talking. very nice video

[@trekgod3]

I would say that the fat covered one would have the same effect as "wet aging", such as how we grocery store butchers receive our meat - in cryovac sealed bags

[@CalvinLimuel]

I was literally screaming when they were coating the beef and they weren’t covering the entire thing IT’S GONNA ROT!!

[@RiamsWorld]

I was just thinking "That part is what's dry aging", the other part doesn't let moisture escape so it's wet aging.

[@Movie_Games]

A lot of KZbinrs say fat aged steak isn't good, but their mistake is using butter instead of beef fat.

[@happywhale1786]

Idk,but butter is still kind of beef fat?

[@gabriella2902]

@@happywhale1786 no.

[@alexpacura9810]

They should have submerged in tallow

[@negerbajs1239]

@@gabriella2902 whoosh

[@gabriella2902]

@@negerbajs1239 well, since its not supposed to be a joke, then its not a whoosh.

[@jeremywilkinson8617]

The way they do prossut, is cover it in salt for a week then spraying lard on it and let it cure for something like 6 mos

[@soumynonareverse7807]

So what about dry aging using umami bags but pouring melted beef fat in one of them so the vacuum suction will divide the melted fat?

[@lori777p]

But do u also get that profound maillard reaction, from the platonic funkyness of the ideal steak

[@PreciseShoryuken]

I miss Nick

[@Heiryuu]

PreciseShoryuken Nick has his own show I’ll edit this when I remember it’s name -edit- It’s called Meat Life.

[@BronsonWally]

@@PreciseShoryuken New show... Meat Life !!

[@MuseFPS]

Give this guy a medal

[@dinein1970]

We dry aged at a steakhouse here in Chicago I'd think you'd want to fully immerse your side of beef into the well melted but cooled tallow with a cold side of beef. Then coat with whipped beef fat.

[@Masterincommander]

i love rare steak but that is actually raw, might not even be room temperature

[@crg750]

I love eating and cooking steaks..... but those two steaks looked super almost undercooked right? like i like some cuts cooked black and blue.... occassionally, but those looked a bit purple to me... anyone else?

[@sween187]

That's more 'wet' ageing as the moisture can't escape.

[@Christian7007]

This has been done a long time ago by a danish shef. He covers the meat in melted butter. Works well!

[@titan5064]

Beef fat != Butter

[@Christian7007]

@@titan5064 I am not sure what you mean? Butter is not beef fat.

[@robboss1839]

Titan same idea but not the same flavor. Beef fat and butter are very different

[@Christian7007]

Mike Honcho I agree. I think butter is better for this.

[@swedish3758]

If you melt the fat to 37•C you can dip it and get a more even crust

[@SirNecro]

I agree, 37c is blood, or body temperature so you wouldn't be cooking the meat in any way but you would be ensuring an airtight seal.

[@adiiisors]

please make a video on what you can do with the dry age trimmings

[@justthejuiice3135]

An excellent way to start my morning

[@JULEMANDEN99]

try beewax or other waxes that can be used on food just to seal the air out of the meat and after you have picked the wax almost off you could use soft heat to remove it i think ?

[@mikemusic4191]

Would vacuum sealing the beef fat one save it from rotting during the age process

[@BeeRich33]

Somewhat. They thought the whole outer encasement had to go, which it didn't.

[@DOOM891]

i have no idea whats involved in dry aging so i don't know if this even makes sense but for the one you aged in the fat, couldn't you have put the steak in the fridge and then submerged it in just barely melted beef fat so the fat would have formed a nice solid shell around the meat? may have helped with the cavity you mentioned were the rot formed?

[@EthanLaPorte]

That steak was raw not rare😂

[@ohyeahyeahdaddy6640]

nope it would be stretchy if it was raw this just looked really tender Medium steaks are the best imo

[@ipeters306]

@@ohyeahyeahdaddy6640 no its raw

[@ohyeahyeahdaddy6640]

@@ipeters306 nope

[@ld_asuncion266]

Was that blood on the cutting board???

[@FacetiousEnigma]

@@ld_asuncion266 The hemoglobin which gives blood its red color remains after a steak is cooked and the other components of a blood molecule evaporate.

[@MrWeedWacky]

You need to coat the meat by dipping it in warm fat, kind of like dipping a candle.

[@TheDeathmail]

What do you do with dry aged trims??? Stock???

[@brandondavidson787]

4:56 why does that look like the AF1 x steak collab

[@WizDaKid100]

brandon davidson fr though. Suprised Nike ain’t done joints like that yet

[@darkenblade986]

what do you do with the trimmings ? i thought those were throw away

[@ferozkaamil1]

These Steak are so raw that a good Vet will bring it back to live.

[@stephenk4521]

Wowowowow total change in lighting and atmosphere!! Love it. Tell the crew to keep it up!

[@ervinbayani9825]

I would love to hear gordon yelling at them.

[@sniffles8655]

It's RAAAAARRRRWWWWW 🤣

[@pekkalaitinen8769]

Focking donkeeeeeh!

[@TheJanvicgwaps]

What are you? A dry aged idiot

[@ahmadfadhil1958]

Where's the beef sauce!

[@JakeLHyde]

Would dipping it in melted wax do something similar... If so how long could it last?

[@amere720]

He said rare but meant to say raw.

[@MurdoT860]

Another great video!

[@moos5221]

I love this show, even though the technique of covering the meat with the fat was flawed. I'm so hungry right now!

[@zapple8286]

Did you guys change the oil in before cooking the second one or did you guys use the same oil from the first one

[@tylerward4627]

Lol they’re basically eating it raw

[@vinvuong9728]

Chris Beni that’s the best way

[@ItzMeLourenco]

Didn't you hear them say that a grass fed cow should be eaten rare?

[@iehncof8294]

@@ItzMeLourenco There's a difference between rare and raw :)

[@KA-vs7nl]

@@iehncof8294 yeah and they're not eating it raw...

[@kingfishing774]

And??? That's the only way to eat a good steak

[@noodlepoodleoddle]

can someone explain what they mean when they say the waste from dry age steak can still be grinded down and use as a patty? Isn't the wasted parts full of mold? How is that safe to consume?

[@nickcutler3802]

Will you use the outside parts you cut off for dry age burgers and sausages?

[@abenchmccallister1770]

Should you ever clean your dry aging chamber? Especially if you already have a good thing going. Does mold carryover from previous batches help the dry aging?

[@BeeRich33]

Other micro can infect and compete

[@curtpopejoy9884]

I get the novelty of dry and wet aging steaks but I don't enjoy the taste at all. When you use the tern funky, it's no joke. Too much for me, but to each their own.

[@Villadsda]

Can you guys make a tour, were you show us your butcher shop and work place?

[@b00gieman]

Guga: that’s wet age my friends

[@smhgaming3259]

No its not. Fat is dry

[@smhgaming3259]

These dudes are legit cooks. Guga has admitted he isn't a chef so there's that

[@6rasta6bhoy6]

I know it doesn't look that good right now. But watch this

[@iagreewithyou112]

@@smhgaming3259 ok boomer

[@b00gieman]

weed the people the moisture is trapped in the fat.. no different from vacuum sealing the meat

[@mormad9417]

sousvideeverything compared butter-dryaging to wet-aging and found that it was basicly the same.

[@pergyyy]

that is not rare, that is raw lmao

[@arlenelobban6778]

Thanks for sharing, I think you should try dry-aging versus plastic-wrapped (not vacuumed)for your viewers, cleaning and rewrapping whenever necessary, and aging for 21 days. I have done that and the results are awesome,

[@wasseasmlash8887]

How about a 60+day fat aged? I had one that was funkier and similar to wagyu in texture

[@gregmcb5305]

I bet there’s a way to make it so no air bubbles form like vibrating it

[@lolosmart1236]

He should try and see what happens if he bakes it.

[@badband4]

Would there been less loss if the fat had been heated to a liquid and then hook hang the meat in the now melted fat and allowed for the fat to cool around the steak leading to a similar sized block of fat and no air pockets?

[@thisisfiza4431]

I don't know why, when they cut the meat covered fat. It's seems like a shoes 😂😳

[@scooby45247]

1:34 "then we begin to wait" the easiest part is once again the hardest to endure..

[@RelaxingGhost]

Is that raw or rare. To me it looks more raw in the center

[@firmans12]

Blue rare.

[@Jon-kg6hm]

Rawwww

[@Arif-kw5rw]

Its black and blue. Raw with a crust essentially

[@matipach6155]

It's fockin' raaaawwww definitely

[@BiggMo]

You guys cooking in stainless or high carbon pans?

[@UP_JOHN90]

4:53 it acually just looks like a shoe!! lmao

[@drewsquickfix]

Lady ga gas new steak shoes from Nike lol

[@mdHugh]

Is there already a video on how to make burgers from the trimmings? I've dry-aged but threw away the trimmings because I thought they were not usable.

[@mdHugh]

I mean... how do you know what's usable and what's not? The crust is like jerky on the open air one usually

[@ShovelChef]

How is this a "season one" episode? 😂 Yeah, I checked. I couldn't help myself. You definitely mis-cataloged the last two episodes.

[@recoil53]

Because Season 1 will never die.

[@Brainsnap]

if you classify it as season one forever, then you dont have to pay any crew (especially unionized) extra for additional seasons

[@ShovelChef]

Brainsnap 😏

[@austinb5735]

Can you make a video that shows in detail the difference between edible dry age outer crust and non edible

[@rlewis1203]

I wish you could have grilled those over fire or hi temp broil 🔥🔥🔥🔥👈🏾

[@i.m1981]

to be more accurate you should have weighed them both originally after the beef fat was added. and then again before the beef fat was removed. my guess is there would have been slightly more water loss from the beef fat one if u had done it that way bit still really interesting vid. keep up the good work. love your vids.

[@miguelvs]

The steak is so rare i can hear the cow say muuuuh while eating the grass..

[@bruceaskew2107]

I love it rare

[@Myrkskog]

I've got to ask, do you get butcher shop bandsaw tune-up videos like you do in the woodworking scene? Do butchers complain of blade drift when you're sawing off steaks? Do you obsess over getting the fence parallel with the mitre slot? Do you spend far too long setting the upper and lower guide bearings when things are slow in the 'shop?

[@alvaro4k]

“High grade Tuna texture.”

[@cjhification]

I'd like the see it tried with dipping the meat into warm beef dripping to ensure a perfect coating to see if you could make it more profitable.

[@chrissnyder8415]

Yes, it is widely done by and if you did it correctly you would have had much better results. Flawed methods generally end up with flawed results. Why change what is tried and true?

[@SylvesterStaline.]

I didn’t know you could use the exterior of the dry aged meat to do burgers ! That’s awesome to know.

[@therenaissanceredneck8825]

I enjoy y'all’s videos. Being a retired Chef, they keep me up to date with everything meat. Where did you get your ”SWINE house” T? It 's a must-have for me. Keep the meat coming.👍

[@NotTrustedSource]

He got it from a sandwich shop :: m.facebook.com/swinehousesa/

[@reggieneuhaus6983]

would cooking them low and slow on a smoker give the meat more time to Change....?

[@rubyflex9429]

This dude is like a fun-sized Biff Tannen.

[@bruceaskew2107]

He does 🤣🤣

[@hobomnky]

how can you tell the difference between the parts that are "rotten" and uneatable vs the parts that are the "dry aged" crust that can be eaten?

[@libelldrian173]

Obviously, such a huge boned steak is going to be raw when you just sear it in the pan on high heat! I'm glad the comments didn't disappoint me! xD

[@DavidJones-io3gq]

Have y’all tried the butter aging??

[@emmy9345]

Old Hawkeye and his awkward teenage son make meat together x

[@misterhat5823]

They seem like the stereotype of dudebros.

[@akchuck100]

Have you ever seen how hand dipped candles are made? If you coated the fat aged meat the same way, you would not have the air pocket between the fat and the meat. Melt the fat and dip the meat, suspended by a string. As the Fat cools, dip the steak again as the fat cools further, and then again so that you build as thick an airtight layer of fat as you want. Do you think that would reduce or eliminate the extensive amount of trim-off needed?

[@CatorceKilos]

So, basically what Magnus did at Faviken for the last decade? The answer is yes, yes you can. Use liquid fat next time.

[@bigcity2085]

What if you coat it in something else more conducive to the aging process(ie. nixing the mold rot) and protein breaking,and flavorful as well. What would that be ? Honey doesn't rot and has crazy things in it. Broad bean paste(asian stuff), or Kim Chee wrapped and sealed,or....Ghee; ghee is pure and lasts a long time and can be liquidy to start til it drys.....anyway;that's my thoughts; whaddoo i know.

[@CharcoalMoves]

need to sear for crust then put in the oven my guy... that was straight raw lol!!

[@marlonparsons634]

Witch one you want drymeat or maggotmeat

[@eater]

Get a first look at episode one of Prime Time in New Orleans exclusively on Roku for one week starting January 30th, before it hits KZbin. Here’s how to watch: trib.al/3pa4igE

[@scenepool]

If you do something like this again, do a pre-dip in melted fat to ensure you dont get any air pockets directly on the meat. ;)

[@scooby45247]

correct me if im wrong but the water retention has allowed unhealthy growth to occur.. perhaps if you use the fat but allow moisture passage in small but measured quantities the best product could be achieved.. say, for instance, if you coated it in a thin coat of lard instead of that mashed potato mess or if maybe you poked holes in that mashed potato mess to allow exchange.. not a butcher so i dont know and thats why im posing an idea/ question rather than claiming anything.. any and all replies would be welcome as i always want to hear better solutions to cooking my meat..

[@StrainXv]

@@scooby45247 no the way they coated the meat was in error.

[@dolphinofthedeep4292]

Try it again, the rot in the fat dry aged could’ve just been a mistake in the process of coating

[@tekmon2640]

I wouldn't write anything off just by the air bubble and spoilage, I would think that's more the experience of the chefs. Try dipping the meat in the fat and using a brush to fiz any bubbles, I would check the meat for a couple of days to make sure.

[@WolfersHD]

Today on Eater, how to get botulism! Ya'll gotta make sure there's no air pockets

[@MrGoatflakes]

Botulism happens only in anoxic environments

[@inspectorsteve2287]

How do you tell if it's rot or if it's aged? I didnt see a difference.

[@openmythirdeye]

If you don't die after

[@inspectorsteve2287]

@@openmythirdeye lol

[@GamerFavor]

4:57 Meat Sneaker!

[@ThePolojapan]

What you guys do with the dry-age trimming

[@lewisjones235]

ThePolojapan the trim goes into a burger mix - they have an episode about it

[@mahamudra911]

Thumbnail looks like a sport shoe... cannot unsee

[@seanyackley9973]

Hey did u add a ton of salt to the kidney fat before u coated the steaks ?¿?¿?

[@2flash2furious41]

It legitimately look’s like Nike’s Air Max’s :)

[@bernardogarcia7873]

Do butter aged bacon/ porkbelly

[@Riot228]

18th century: Fresh meat cant be beat! I wish we had a way to keep this meat fresh! 21st century: Mmmm. Moldy month old meat is the best. Let's see if we can control the decomposition for as long as possible.

[@Ryulin18]

Yeah, no one back then would hang meats or preserve food like this....

[@Riot228]

@@Ryulin18 I don't think you understand. They had to. It was the whole point. It's like how having a tan was considered unsightly, or lobster being peasant food. Things go a whole 180

[@mxspokes]

@@Riot228 lobster was served in basically a puree with the shells in

[@isodoublet]

To be fair, both lobster and rotten beef are disgusting. People just pretend to like such things for social acceptance.

[@mxspokes]

@@Ryulin18 duck confit is a really good example of this.

[@DAKGOD4EVER]

@Eater would love to see you cover it better and double the aging to see if it gets even better then dry aged.

[@felixovivir1083]

Who else thought this was from the Legend, Guga? I know I'm not the only one.

[@mrbumbumwilly]

Lozo Mobile Legends Guga would have done it better

[@David-if2hj]

Why is the mold on the actual dry age food safe? They said their dry age room has really high humidity so I don't see why different kinds of mold would grow