DRY AGED 400 DAY OLD BEEF | FOOD BUSKER | John Quilter

[@cc69.94]

came to see 400 days old beef. only 128 days was overcooked................ Reported.

[@matthee2248]

Lol

[@HeavyProfessor]

Dog food doneness

[@iPat6G]

Only 108 days actually...

[@HeavyProfessor]

@@iPat6G so it went straight from cattle to the fridge here?

[@DcGs_Lloyd_44]

😂😂 I said the same thing

[@prankster671]

I thought he was gonna eat a 400 day aged steak!?

[@osblom]

Welcome to clickbait economy :)

[@phreaqs9255]

CLICK BAIT = 👎

[@josephmcgolrick3920]

What makes this click bait?

[@LaurentIpsum]

@@josephmcgolrick3920 they titled the video 400 day dry aged steak like they were going to cook it and then they only ended up cooking a steak that was aged for one quarter that time. It's deceitful.

[@apocex99]

Yup

[@kommi1974]

Click bait and lost as sub.

[@ays0nable]

You ate 108 days. Where’s the 400 day beef? Bamboozled!

[@MyBlackandRedCZ]

Guga Foods needs to see this place!

[@I_like_turtles_67]

Let's DEW it.

[@buckbundy8642]

Guga himself says it’s not worth it over 35 days.

[@Ratatosk80]

All that preparation and then they overcook it, shame.

[@nero1810]

omg exactly my thought. wasted.

[@nero1810]

it's not even medium. it's ruined. breaks my heart.

[@cdawson198600]

Ratatosk80 yes, they cut it and my heart sunk when I saw hardly any red... I’m sure it was still intensely flavored but was dry.

[@TheChrisfleury1]

the color changes when aged that long twats

[@nero1810]

Oh really? So you are telling us aged beef turns itself brown? Smh

[@StrombergSchalke04]

As a Food Maniac: This Channel is outstanding, its more than just some Cookingchannel, a lot of these Videos have so much background Informations about Food and Products and I feel YOUR love for what youre doing! Cheers from Germany, keep it up!

[@Lochnivar]

Ah, what a genuinely lovely chap Peter is - clearly a man who's found a depth of happiness only mastering the manly element of meat can bring. Well done to the cameraperson too - all in all you've up'd your KZbin game Mr Food Busker, I hope it brings you success.

[@rtruth550]

In asia people used to preserve beef with spices while drying it in the sun for months. It was before refrigerator were available here and the dried beef tastes amazing. Specially for someone who likes spicy beef.

[@fetusofetuso2122]

Finally someone who knows how to cook meat on a grill, starting with not salt, seasoning on the way, and without it becoming a crisp burnt piece of charcoal. Hat's off for you and I bet it tasted divine.

[@anarchodandyist]

Dude your quality is getting better all the time, you are crushing it. Love the vid and this channel.

[@homieraj]

Lovely accent. For the whole episode I believed the guy's name was "Pizza"...

[@brandenmaestas4476]

@@foodbusker wait, his names not pizza???

[@paulmihalache2176]

Meeeee too 😂😂😂

[@Thalanox]

I thought he was talking about PETA for a while. _"PETA isn't going to like this!"_

[@ninaanwamane8967]

Thalanox I thought the same thing 😂

[@petitlouis5010]

and the famous "Pizza Beef".

[@davidleiper1]

What a truly fantastic video. Two individuals clearly passionate about what they do.......it leaps off the screen. Lovely stuff!

[@RodTejada502]

Peter is such a gentleman and jolly fellow, great video!

[@DinhQHuy]

you mean Pizza?

[@ayaz12yearsago23]

@@DinhQHuy i said this in my head as i opened the replies hoping the 1 reply wasnt saying “you mean pizza?” so i could comment it

[@sunofslavia]

So many channels have failed after changing the format. You are a shining example how to do it right.

[@lionjunkdrawer2386]

8:59 Peter coughs in his hand then shakes hands...ummmm...errrr...at least they were done eating.

[@7thdayproductions330]

Just ate some 1000 days dry aged pizza.

[@danielcrouch6589]

In college, eh?

[@raksh9]

Man, and I thought 5 day dry aged pizza was bad

[@justadude420]

Im surprised it didnt eat you lol

[@paullewis2873]

Haven't we all as collage student's. Out of money end of month find that missing slice in the sofa cushions

[@peternt2008]

Here in Adelaide they have Himalayan salt chambers too. It is virtually a room tiled with Himalayan salt bricks. But the chambers here are used as medicinal and therapeutic, for people with respiratory illnesses, it is supposed to help to clear up their breathing and their lungs. They pay by the hour to sit in these salt rooms. And also some restaurants serve food to be cooked at the table on a red hot Himalayan salt brick.

[@xxxxxx5868]

I'm sorry to break it to you but those salt rooms are probably a scam. Salt bricks don't just release salt, and even if they did, breathing in salt sounds more dangerous then medicinal.

[@davedanger9839]

@@xxxxxx5868 No one said the bricks release salt. I may be wrong, but the claim is that they ionize the air or something. Maybe still a scam and I don't know what it means to ionize air (too lazy to look up), but the idea of breathing in salt seems pretty silly to me.

[@xxxxxx5868]

@@davedanger9839 Salt can't ionize air lmao, to ionize air you need a high voltage electric charge that creates negative ions to ionize the air molecules. Even then, *real* air ionizers don't really work that effectively, let alone just a room lined with salt bricks lmao.

[@davedanger9839]

@@xxxxxx5868 Good to know. My point is that no one has ever claimed that Himalayan salt releases salt or that that would have any medicinal properties.

[@davedanger9839]

@@xxxxxx5868 Also, I said that it was the claim, which is correct... and stated that it was still probably a scam... which is also correct.

[@craigfuhr]

ABSOLUTELY FANTASTIC. Well done (pun intended), Sir. You are not only passionate about meat, but you’re an amazing story teller as well. Great job! BTW, I’ve dried aged a rib roast for 30 days in my basement frig. No one died.

[@brumsgrub8633]

Forget the food that's obviously brilliant, but the fact you do videos like this is great, stuff like this should be on tv, I am so glad I follow this channel, your genuinely the best thing on KZbin. Love your stuff, keep doing what you do. Is it weird I make a cup of tea in my Food Busker mug to watch when you release a new video.

[@williamcullumcodes]

Carl Titmus Fuck tv the reason it’s good is cause it’s on KZbin and he can do what he wants. Executive producers, directors etc are the reason tv shows are trash.

[@joraver]

You should also take a shot at the 60+ days. It will take a lot of equipment I fear. Thanks so much for getting your camera and documenting all this greatness. Love it

[@bradarnott2952]

7:13 the moment you realize you fucked up !

[@limelite123]

When I was a young guy I used to work in a morgue for a while. Back in the days thoses houses were not cooled so much. And yes, dry aged beef smells and tastes like the heavy air in those places. Bon appetit ;-)

[@craigsutherland5153]

Am digging this stuff ur doing the now John good man av been increasing the peace from the good old market days keep up the good work John content is banging ma man

[@y1521t21b5]

The irony of aging after death. Mind you, at 400 days, it probably deserves a different name. "Reborn", perhaps? Respect. A process 7 years in the making is basically a double-PhD.

[@MOOSEDOWNUNDER]

Now, that is pure passion for a product and business. Love the Irish. God bless.

[@saulypopsxx]

Glad I found this channel - this series is like a far superior version of 'prime time' that they have on Eater. Really good stuff - keep up the good work!

[@Master-Mo]

Man, the dude really is like a Jedi Knight when it comes to dry ageing meat. He generally seems like a pretty jolly guy! The end result though looked mouth watering. Man, it seemed you did so well on the ramen so I`m really curious how this one will turn out to be.

[@HeavyProfessor]

It was cooked to dog food

[@jacobusvanzyl3915]

Thanks for bringing great content! Learning so much all the way from South Africa. Love your passion!

[@FFXI_Addict]

This seriously belongs on major networks. You make the best everything--food, videos, everything.

[@wakandamemes2880]

My parents dry aged a lovely piece for me and told me you can only eat it when you are 25 . It's been 24 years already it's super good I tell you

[@HeavyProfessor]

Yes, the guy who knows everything about meat except for the fact that it tastes terrible when it's cooked well done

[@rabihbaghdadi9608]

How much moisture does a 400/108 day aged steak looses? How concentrated is the beef flavor?

[@johnroyYHZ]

Flippin' fantastic video, so cool! Can't wait to see next week!!

[@lylebenally6040]

Cool thing about watching this is I stumbled across this vid while enjoying a glass of Jameson.

[@Hay2539]

In Armenia we use even 2 years dry aged beef. It calls basturma

[@jruiz2249]

What a genius way to extend the shelf life of beef.

[@thomasdarvik9184]

8:10 the look he gives you "Oh, really?" ! Priceless. Such a cool episode!

[@heywardhollis1160]

8:28 "I'm not gonna get to 108 days" "Nor should you want to" sounded like "No shit, you won't."

[@FedericoM-1]

You CAN do this in your home, they sell special bags for it, and you age them in your refrigerator.

[@damienkaps92]

I did dry age prime rib rack in my fridge for I think 40 and 80 days. Turned out perfect, no mold and no blue cheese flavour.

[@joshschneider9766]

Key takeaway for. Home dry agers. The softening process is done after 28 days. The rest is flavor concentration

[@buckbundy8642]

Anything over 35 days is not worth the wait or the loss. Not just my opinion but the opinion of MANY great steak enthusiasts and numerous chefs.

[@dganet]

God peeing my pants with excitement for this weeks series! Roll on Scotland 🏴󠁧󠁢󠁳󠁣󠁴󠁿

[@matthewsinger4902]

I’m from America but I love hearing Liverpool accents.

[@MrJacobThrall]

Sorry...sorry...it's late and drink has been taken so maybe I'm missing an obvious joke...but there are no Liverpool accents in this video.

[@arpadcs6568]

Come to Serbia local people are still dry aging and smoking ham bacon ect in traditional way.Salting it 3-4 weaks then into the water.for 24 hours after that smoking the meat and leving it in the wind to dry age naturally for about 3 months depending on the size meat.

[@magic12121000]

i want that 2 hour documentary. Will be the greatest documentary on food

[@florianb81]

wow. despite the fact that i already had dinner today this video made my mouth water so much.

[@nickroberts4912]

9:01-9:05 is a perfect example of how germs spread.

[@ludosudo4181]

The reason why some viewers are questioning the true age of the meat is because despite the expected trimming of the gangrenous exterior, it appears that much of the spinalis dorsi remained visibly plump and thick which may be considered unusual by most, unless, none of the fat (or even skin) had been removed prior to dry aging which may have allowed those parts to not atrophy as normally expected - or is it perhaps a product of exceptional conditions in their meat room. I'm gonna go buy my some 16 tons of pink salt bricks :)

[@evolutiagames]

That control group of steaks look like props from a Tim Burton movie.

[@craigb6268]

Highland Wagyu is unbelievable. Enjoy! Great vid btw, would love to see a longer version with Peter as his knowledge is incredible

[@cladiges]

Great video! What a gentleman peter is. Good luck with your ageing experiment

[@kramersurfer5280]

loving the new format brother.

[@WilldoesPwns]

I'm a vegan but your passion and drive to seek about the best is really inspiration! Keep up the great content mate

[@williamkane3022]

This is where I buy my beef, surprisingly he is not expensive at all.

[@amospanfry2412]

I can’t wait for the nest video in Scotland!! I’m from Scotland and I know where you’re going to when you mentioned husband and wife team. I’m their customer and been buying beef from them for a couple of years now. I can’t wait to see the results. Their beef is truly amazing!

[@MeetTheSmythes]

Thank you for sharing his video on "Dry Aged 400 Day old Beef". Aged meat roasted or grilled proper always tastes great. Great Content. Great footage. Awesome !

[@paulafernandez9462]

Have you got a twin or what??!! 😂 I love your videos you taught me to step out of my comfort zone and cook new stuff

[@sinu0us]

Yes, but I wouldn't mention him here, he's camera shy and a little insecure...

[@LifeLofty]

tom johns i think you need to get out more..

[@tomjohns5146]

lofty=my DR said the same thing==:0

[@CoalAerospaceAi]

The best content for people really interested in cooking on KZbin

[@anishsedhai5546]

9:00 peter coughed in his hands and at 9:04 they shook hands lol

[@craigfuhr]

"16 and a half ton....bloody Hell." ---- Just watched this video again. Such great work you've done! Great video. Love the camera work and the editing. I'm dry-aging a rib roast for Easter Sunday, and after watching your video (again), I can't wait!!!! Keep up the great work, Mate - and if you ever need someone to carry your bags, I'm THERE!!!!

[@AxleKlown]

I have a standing rib roast in my fridge dry aging for nearly 3 weeks cooking it tomorrow

[@nigelft]

How did it turn out ...?

[@jasonshawaga3413]

Subbed for a bit now. Great editing and content. Always get hungry watching here haha

[@wadeys21]

Bloody amazing, looks amazing, thanks for sharing. I’ll be planning my next family holiday to Belfast.

[@kzgc8y3n]

This makes me grateful to be a KZbin fan and a Food Busker fan - what a fantastic video for a true fan of beef.

[@alwaysthesun4034]

Thanks, John for what you keep doing.

[@UseMy3rdArm]

9:00 Cough and shake hands lol

[@engeniousmusicman66]

Haha I was looking for this comment!

[@benwestphal4076]

same @@engeniousmusicman66

[@tadeusz1]

What a great vid. So much info. You're very lucky to have access to the salt room. Must have been an experience. Keep up the great work. Minus 26C (with wind chill) in Montreal today. It's warmer in the freezer!!!

[@tadeusz1]

excellent idea, Mr. Q. Home made steak pie it is this pm.

[@AverageGaming1]

What an amazing room and guy overall, can realy see his passion for the meat!

[@sittingstill3578]

A lot folks commenting don’t know doneness of beef. That’s clearly medium. That’s a juicy piece of meat. More caramelization could have made it even better.

[@turboboy1983]

World- “I’ve perfected beef! Irishman- “that’s pretty good- hold my beer...”

[@haimaphilhp]

Thank you! That's some nice and well-thought-out content. Subscribed to see more

[@Geekdujardin1]

The videos are awesome ! The passion for food is showing

[@TonecrafteLuthiery]

You should try that dry age fridge bag thing. Guga from Sous Vide Everything did a video recently where he dry aged a brisket in the bag, and that thing looked insanely good. It was literally leaking juices like a waterfall. I know you think I'm just exaggerating if you're reading this, but I'm telling you, check out that video (just search "Guga dry age bag" or something). I've never seen anything like it.

[@droogii1142]

Alright, the trucks back and cooking some delicious beef. Looking forward to seeing how your aged beef comes out.

[@katiehass4666]

Great series! So fun and I can’t wait to see more. 😊🤤🙌🏻

[@jetgold]

Great channel, and wow must be great living near a place like that. I could eat a steak like those every day. The aged beef looked perfect and cooked perfect.

[@batteredwarrior]

Proper hungry now... That beef looked epic! What a wizard!

[@chuckschillingvideos]

It was overdone. If overdone is epic, then yes this was epic beef.

[@batteredwarrior]

@@chuckschillingvideos over-aged? 🙄

[@chuckschillingvideos]

@@batteredwarrior Overcooked.

[@batteredwarrior]

@@chuckschillingvideos I think you are missing the point. I was talking about the quality of the beef itself. 🙄

[@barryjones7224]

Brilliant , love these videos .👍

[@thomaslibelos9564]

John. No one can defeat me Guga. hold my wagyu

[@Das_Hot_Shot]

Very interesting, keen to see more of this!

[@eshan7482]

just saw episode one and went to look for this. good that this is uploaded

[@gmoneyfresh8]

Totally overlooked

[@victorfugere6658]

Yes, they should have sous vide it

[@kennethdante]

Coughs in hand 9:00 , wait for it....aggh! Gotta use the arm crook! :)

[@smilesaredaggers3088]

Ive personally had 120 days dry aged in a salt room/chamber in a walk in freezer (nowhere near as huge as that one good jeebus) and it was great, anything over that even they said was a waste of time and loss of yields to the point of being pointless

[@washingtoncomposer6583]

They concentrated so much on rather they could....they did not think if they should!

[@allwhite8774]

I wanna see someone eat a French fry after it ages under their back seat for 5 years lol

[@I_like_turtles_67]

Look up the story about thenguy who left a burger in his jacket pocket for years. Pulled it oit the wrapper and it looked pretty norm LOL.

[@colina1330]

Get you a man who looks at you like Food Busker looks at 108-day dry aged beef.

[@-PlayMaker-]

It's not overcooked. Dry aging changes color dramatically and being in a well lit room like they were for cameras it looks lighter then it is. Light heavily changes the color of a steak. Ever notice how every steak house has a dark/dim interior? That's not for design reasons, it's to make the meat look better. The less light there is the more rare a steak will look. That was a pretty good cook actually, especially given how crazy thick it was.

[@ArifKamaruzaman]

how does it actually taste like?

[@gryphinity]

I found a dry aged piece of snot stuck under the dining table and it had more flavour than a corn chip.

[@mishuthecat]

That bass player killed it btw haha

[@convex7456]

At this moment in the universe. I would give a kidney for 2 of those steaks

[@Digital.Done.Right.]

Lovely storytelling as always John

[@danoberste8146]

Ah... 2019. 8:58 Back in the days when you'd shake with a man who'd just coughed in his hand. :-)

[@punkem733]

If you reverse sear a piece this thick in the future it would help with the gray band on the edge of the meat.

[@KineticTaco]

Olive the breakdown in time from cows life to consumption. Awesome

[@KineticTaco]

Lol, I love not olive.

[@eronan03]

My brother, my brother. This was fantastic!!!

[@chrisisteas]

He didn't even let you cook it yourself! Looking forward to the next video.

[@GrillTopExperience]

This is like watching an episode of Lost. You can't leave us hanging like that.