How Long Should Steak Be Dry Aged? - The Meat Show

[@eph1223]

I once aged a bone-in ribeye primal for 7,865 days. It turned blue and yellow and then purple. When I cooked it, it completely vanished. I gathered the vestigial vapors and inhaled the spirit steak and achieved total awareness and oneness with the universe.

[@danceyrselfkleen]

What sides did you pair it with?

[@frvr1048]

lol

[@yezki8]

@@danceyrselfkleen probably with *astral mash taters*

[@dtoora]

Sick one

[@The_Mad_King_Aerys]

Here, take my like and add it to the others.

[@marcussmith7409]

something tells me *420* days was no coincidence seeing how the chef seems half asleep the whole time haha

[@RA1KU]

This guy should just buy a normal slice of steak and slather it with blue cheese, he'd save a shitloads of money and still get his funk on.

[@eater]

Ok. We laughed at this one. Thanks for watching.

[@RA1KU]

Glad to give a hoot.

[@McShag420]

nah, dry aged steak is absolutely amazing

[@Yousuck00]

Eater trying to be condescending to its viewers. Joke’s on them, this video is demonetized, not that videos under 10 minutes get decent ads anyway. Dumbasses.

[@nataliakruschev5078]

@p e d s Worry not friend. Do not concern yourself with fools. Enjoy steak. We all do.

[@victory01]

They should have made him blind taste those steaks and have him pick his favorite.

[@grumich4084]

Yeah, I'm quite amazed, actually, this wasn't a blind test. But all-in-all he didn't seem to really like ANY of them so I'm curious as to why THAT would be. Guess we'll never know.

[@Oyashio202]

What do you mean? He enjoyed all of them except 420 and 180. Are you not familiar with steak?

[@wilfredyfrometa9783]

Victor Jason Yeung you ray

[@user-zz8ln3uh5x]

Yes. He certainly went in with some preconceptions.

[@RedForeman301]

He doesn't like the steakhouse cause its in Texas and not NY....douche

[@vunguyenchannel]

Next time, try the 65 million years dry age T.rex

[@randomrojas589]

Vu Nguyen mmmm

[@lildankmemes7029]

Its probably gonna be a fossil

[@vidar4489]

@@lildankmemes7029 r/woooosh

[@karl9x]

Tastes like chicken.

[@HDGAMER1111]

Sounds good

[@dalebaker9109]

28 or 35 days is great, 420 days is well over a year. No thanks. Thats not aged. Its decomposed. Lol.

[@McShag420]

180 day grass fed ribeye was the best thing i've ever put in my mouth that was food

[@KaeganThornhillTheCyberRaven]

More like Mummified.

[@LOLLYPOPPE]

28 days is for newbies. Try 60

[@Ben7seven7]

John nah 28 isn’t for “newbs” it’s great! And the flavor profile of 60 day dry age is not going to appeal to everyone.

[@brandonbrown2743]

😂😂😂

[@jamescurtis1524]

He didn't really describe the flavor she just said funky and I don't know what it tastes like. He just used here rail adjectives and they couldn't really be used to describe favors and I would have liked that.

[@MsJavaWolf]

4:00 it's leaving this dry, cured, salty, briney flavour He discribed the flavours and the general feel of the steaks well enough. This show is not meant to be extremelly deep I think, I like his description.

[@Lukesman5853]

I dont know man. I think you gotta find it out for yourself bruh.

[@ivanhendr]

not sure if "funky" is something I want my food to taste of..

[@RBuckminsterFuller]

It is if you like cheese and charcuteries.

[@TephulioTX]

You can't even articulate in plain English, he performed considerably better than you. Also, you swapped gender by your 7th word, my 5 year old can do better.

[@realm3956]

Why are you all hating on him? You're reasons are he eats 5 steaks a week, he's too classy, and he doesn't describe the flavors. 1.) Yeah, steak is good. This is like eating any kind of food 5 times a week. 2.) He's in an expensive restaurant, do you want him to wear sweat pants? 3.) You're all saying all he said was funky. He said it about 2-3 times. He gave you clear evaluations on the steak. Saying it had a briney flavor and that the 420 dry aged steak was too far. He answered all questions...

[@allnighter2011]

I like this guy's honesty... "the 420 is purely experimental to see how far we can go with this" ....

[@everythinggamingnow]

Haha 420 braise it ;)

[@totalgamerun7534]

MrTeamTactical 420 braise it?

[@electromagnetgames6478]

Totalgamerun.Braise is a way to cook a steak lol.This joke is Brilliant.;3

[@jayjaysuave75]

Totalgamerun ever heard of "420 blaze it"? Basically meaning smoke weed on national weed day April 20th. But this is steak so "braise" it

[@Not2Be0utDone]

Genius

[@ObjectiveAnalysis]

Fantastic

[@DimZdalle]

420 days is 3dank5me m8

[@Beashiki]

420 day is 3dank5me m9

[@Beashiki]

Kappa

[@ballinglikechoji]

super dank bruh

[@bobbiusshadow6985]

true.....90 day is more than enough, personally

[@LooterLoser]

I h8 u

[@scottb80]

I had a 45 day dry aged steak last week and it was fantastic.

[@williamjones6053]

I've been dry aging for years ..and I've found best taste and tenderness happens around 30 to 36 days ..after that quality starts falling off ..for beginners I would dry age 25 days to start

[@spikecb22]

This guy eats 5 steaks a week. I hate him.

[@WhatTechShow]

he's not going to live very long

[@Fr00stee]

+WhatTechShow why will he

[@Sanerah]

depends on the rest of the lifestyle. Do you really wanna become 100 years old?

[@ichoudhury007]

Heaven can't afford him!

[@BruisedWater]

red meat increases the risk of getting cancer. look it up if you don't believe me.

[@kamalhm-dev]

"professional carnivore"

[@eater]

We do pay him to eat meat after all. Thanks for watching!

[@zf5249]

can you pay me to eat anything

[@zf5249]

you know what i'm saying

[@DimZdalle]

"420"

[@leolldankology]

+Eater that's what he said...

[@valentinmontiel1734]

"yeah Nick, we actually forgot we had those steaks... We are just trying to get rid of them but we want to look cool" 😅

[@DavidKaiokenX20]

He probably asked to take the whole damn thing home 🤣🤣🤣

[@flamingfalkor]

The Meat Show would be a fantastic name for a male strip club.

[@skoshow8418]

There’s a traditional strip club named Beef. That’s some bold women that make the career change to that.

[@Liam.2000]

I know im 6 years late to the party but this absolutely cracked me up

[@michaeladams9744]

😂😂😂😂

[@joelgarcia6307]

Is this guy American or English ? I swear his accent changes

[@ace1262]

Last I recalled: Nick is American, grew up in UK. Has Mid-Atlantic accent.

[@joelgarcia6307]

+ace1262 makes sense thnx

[@takoreamexicangrill]

Mid-Atlantic accent...??? Explain that...!!!

[@putinusername]

It's like faux english

[@TheSilvercue]

The Boss it what people who grow up in the ocean talk like.

[@Movie_Games]

28 days is still probably the best. The rest are just BS so they can charge more.

[@Slash687]

Movie Games You could do binky boy

[@mycliumman2529]

Movie Games doubt you can afford a well prepared dry aged steak

[@DailySquadProductions]

I've heard 50-60 days is also great, but much more and it's just getting ridiculous

[@xanderellem3646]

Agreed

[@malakaysun]

I love what an artistic approach he takes towards eating steak. Quite lovely.

[@amernice]

are cows aware of this shit

[@johannespaolo6192]

😂😂😂😂😂😂😂😂😂

[@hidde3064]

Wassup beyotch. We kill your kind and let them mold in a salty af space we created. How bou dat?

[@InAnotherLife90]

they know....they know.........

[@christopherdowns2430]

I can assure you Knife uses nothing but the highest quality of every thing. Chef Tesar knows food and has seen and tasted and cooked more than all these shoemaker commenters combined. Dry aged beef is unique and intriguing. Nick Solares does a fantastic job of describing the flavors and textures of the various ages and this video is right on point. Splurge on a 90 day 103 with your best friend or wife and just try it.

[@CrabbinFever]

That is your opinion but in all honesty it was not really your place to make your claim in such a factual manner, especially 4 years ago.

[@mechadonia]

* S U P R E M E L Y F U N K Y *

[@samboh8580]

"Do you even dry age your steaks for 28 days." Nope... Awesome Texan response

[@surrealchemist]

Thanks for eating all that rotting meat for us

[@dudeilligence6441]

XD

[@MalakianM2S]

Since the animal dies the meat is deteriorating, dont think your regular steak is not "rotten" in some degree.

[@BigBoyPharma]

+MalakianM2S not really... after an animal is killed effort is made to preserve it, unlike in an aging process like this. Look up the definition of rotten

[@MalakianM2S]

Those efforts slow the process, but don't stop it.

[@BigBoyPharma]

+MalakianM2S you still dont know what rotten means

[@ironmanmode7629]

I love how much they say 420 in this video.

[@RossMiyasatoJr]

I love this guys channel. He talks about meat with such passion and on such a educated level. He could get a vegan to turn carnivore. 🍖

[@solomonhe401]

As a foolish. I want to ask what makes the steak salty? Did the chef wrap the steak with salt before the aging process start? Thx

[@ezra2662]

I'm so sick of hearing food critics constantly use the word "notes"

[@LOLLYPOPPE]

Go back to pizza and hot dogs

[@trdaniel37]

What word would you rather they use?

[@ssassass123]

This could be Nick's most coherent and logical video to date

[@tylerchambers6246]

the platonic ideal of a Nick video

[@Kihidokid]

would the 420 day steak be good in a component as an appetizer? why not sushi

[@eater]

If you're interested in seeing dry aged steak eaten in the style of sushi, check this out: kzbin.info/www/bejne/aaSXpamMiJ6JhZI

[@evelyn4885]

because something that salty and intense would be too forward to be your main course. basic kitchen instinct.

[@gtasapcuser]

So when they dry age it the outer part gets mouldy right so .How do you clean it without any mould and how it is safe for cosumption even after mould developing on it ???

[@babyhuey6342]

You trim the mold off. It doesn't penetrate very deep, and anyways, it's getting cooked.

[@mosesainsz7002]

i don't know why but this guys videos are kind of annoying, i think he makes certain things seem way more important than they should, like, look at the suit. But i still like them.

[@JustSujC]

They are fine dining restaurants which justifies the suit but I agree with you. There's something about him I find annoying.

[@ZomeaterWWZ]

true

[@ZomeaterWWZ]

true

[@emeraldcityf3069]

Hahaha same I talk shit the whole video but I still enjoy watching them

[@CommonCentrist82]

BAZ00KA J0 except this one

[@freddiehall6433]

I used to eat a lot of dry aged pizza in college.

[@Hanzy0421]

First of all, thanks for uploading this video. I just ate my first dry aged steak and it was good. The thing is that i didn't know this stuff exists before i watched this video but now i do. Thank you!

[@KaiChenoz]

is the mold safe ?

[@MajorCordite]

Aficionados of all stripes are the same. Cheese, wine, cigars or steaks same prissy adjectives. I prefer to drink my wine out of a leather pine tar seared bota with the fur/hair on the inside. I like the way the wine and the pine tar makes my gums hurt. If you see me talking with my pinkie extended I’m about to flip a booger. Notes are for writing love letters and/or composing music. Just saying.

[@evelyn4885]

sounds like you’re surprised that age old industries exist. you spout a lot of hippy dippy love but it seems that youve forgotten that boomers actually ruined the world right after the acid had worn off from woodstock.

[@Stig007]

When they seem natural mold what do they mean exactly? I understand it means mold that occurs naturally before I get any smart ass answers but if they're not bringing in a known mold from outside they're getting mold from where? Wind that blows in or from any mold that was existing in the building whenever they built it? what if it's not good mold . I don't know much about dry aging so let me know.

[@wackywildpotato1410]

they put the meat inside a special room where moisture cant get into the meat and air circulates around it. this prevents the meat from actually going bad. the molding process is also controlled (temperature, humidity, etc.). i don't quite know what exact bacteria is on the meat but, i know that the bacteria cannot penetrate through the surface of the steak. also, during the cooking process, all the bacteria dies from the extreme heat. i don't if this helped you because my writing is messy but if you need more information, you can search it up on google or KZbin.

[@J235304204]

This video made me wants to try dry aged beef so bad, so I spent $200 at Costco and bought a big chunk of USDA Prime ribeye, and dry aged it on my own, and man it tasted awful. The meat is not as tender as before it was dry aged, yes, it got softer, but it felt like stewed paper chewing softer, not the young fresh juicy crispy tender. And I can't really tell if there is a flavor difference. Thought it was because I did something wrong. Went to The Knife and tried theirs, tasted exactly the same. I guess dry aged beef is not for me. I still prefer the fresher ones.

[@mufdiver9406]

Huadong Feng you are totally right

[@dynamicsolution8166]

You have to be on camera, acting trendy, for the exquisite unparalleled flavor to rival the taste of mold

[@2gsry]

kmurder02 oo

[@jakehenne]

I've had that happen, you did it wrong. Try buying the dry age bags and try again. Dy aged beef is incredible when done right, but you really have to know what your doing without the bags.

[@benireges]

How long did you dry-age it for???

[@masumbillah-op2oe]

I bought a SteakAger and I love it. It totally changes the way I think about grilling my steaks the flavor is incredible.

[@soupordave]

Now these are some funky steaks! From Nick's comments I might try up to 90 or 120 day, but it sounds like the 240 is not for me and 420 day aged is barely edible.

[@SuperJuiceman11]

90 or 240 should be the choices if you listened carefully to his review. he disliked the 120. but it almost seemed like he liked the 90 the best.

[@bobbiusshadow6985]

same here, 90 is more than enough

[@Xxtheneckxx]

David Transou well to all of us Americans when we watch his videos he throws around the word funky and to us that means a strong smell or taste that is not good so I'm suprised he keeps using that word to discribe food unless it's a horrible smelly piece of unedible meat lol...

[@mysticjbyrd]

30 is the best

[@triratna1397]

i don't get it. 420 day aged. was that white stuff on the beef ..a mold? or salt ?

[@dexskittles5533]

does anyone else have a bit of trouble hearing him? can eater maybe boost up his volume or make his voice a bit more distinct. Thanks!

[@draxxsklounst6595]

You're not alone

[@ottobrito1352]

Great Video Thank You!!!

[@everettunderwood3009]

how much does each steak cost

[@kylerscott8522]

Good question

[@shark982]

For the 240 day aged, it's $80 per inch thick stake.

[@Pope2501]

That's less expensive than I guessed. I thought the 180 would be at least $100. Cool

[@amateur-madman3047]

everett underwood More than they should for a big piece of moldy meat

[@berspective1]

Sometimes you can find these steaks for free at a dumster.

[@muddyfarmeroscuras4445]

I've been experimenting with umai and mine looks nothing like this. Mine has more of a black pellicle profile, is this because of the membrane? Or is there a special way their steak is aged?

[@chownful]

Why would anyone want "funky" and "sour" notes in their steak? That sounds disgusting and the opposite of what most people want out of a steak.

[@Sectionmanifold]

Most people maybe. Serious steak nerds will talk about optimal hanging time and humidity and - if their really crazy what mold culture - to innoculate with to get a desired balance of flavor concentration, tenderness, and cheese like maturation. It's a thing. Go to a steakhouse and your steak is probably aged at least 2 weeks which tenderizes the meat. After 4 weeks you get cheesy type flavours that some people find pleasing. Not for everybody i guess.

[@ethane6397]

Operation Valkyrie steak is overated in terms of flavour, its just a chewy piece of meat, as to why they age it and it still taste like crap when aged. steaks have more taste only when its chopped up to pieces and stewed.

[@ANTSEMUT1]

@@ethane6397 lolwut no, you don't stew a steak cut you'd get a tasteless piece of dry meat.

[@kikoy08]

Whered you put those extra meats?

[@mosesvalle2315]

"If I use an accent I'll appear more sophisticated and it'll make me seem I know what I'm talking about"

[@bradenleonard6286]

Man the chef is like Super Excited.

[@GamingLover-xp8hc]

Mmmmmm nothing like a fuzzy steak! Make ya feel like you eating out a girl from the 60s with a big ol bush and a case of the Blue Waffles.

[@istiakrohan1734]

Ok?

[@miguelrobb5719]

Istiak Rohan I like a girl with a bush also lol

[@rpaz9684]

Next this guy might approve of shower waffles! Freezer burn makes a steak bad but I can't imagine that moldy layer. I want flavor not penicillin!

[@сукаблять-т8о]

r/cursedcomments

[@gabrielm3449]

Hi everyone can some one please tell me what does he mean by saying 90 days 180 days or 420 days?? where do they keep the meat? fridge??? how come it doesn't go off???isn't it better to cook it fresh like stright from butchers? ??please I need to know thank you in advance guys.

[@eater]

The meat is kept in a temperature controlled room with circulating air. The process reduces moisture in the meat which gives it a much more concentrated flavor. Additionally the meat's natural enzymes break down the connective tissues, resulting in a more tender steak.

[@gabrielm3449]

+Eater thank you very much. 👍

[@gnarlyflies180]

The perfect way to get the best out of the "420" days aged steak is to season it with ganja

[@robertzeurunkl8401]

Dang, I wish you'd taken time to give us close up shots of each steak once you'd cut it.

[@TwistnMotley]

Love this channel and everyone involved with it. You can really see the passion in their eyes as they indulge in delicacies we'll be lucky to try. My bucket list is mostly made up of restaurants I want to visit. A meal with the team of Eater would be incredible!

[@rectaldestructionisnotlove6596]

Might as well as eat roadkill and savee a ton of money.

[@adammillward4860]

I'm pretty sure he said he loved the 400 day aged Wagyu in another video, I wonder if that was just for show...

[@georgea.567]

I think he didn't want to insult the chef.

[@tosht2515]

Why do you wonder if his wagyu assessment was for show?

[@eater]

The whole crew really loved the 400 day dry aged Wagyu. Thanks for watching!

[@tosht2515]

+Eater It was quite obvious Nick genuinely loved the 400 day aged wagyu. Keep up the great work.

[@SuperDeviation]

no, that's cuz that wagyu steak is of a higher grade than this prime grade rib eye.

[@brendandevine5128]

His lack of enthusiasm is really understandable. I've eaten at Knife before and found the quality of beef, the seasoning, and the service very underwhelming. It's expensive, but lacks the special qualities other steakhouses in Dallas and the rest of the country have. Honestly, even chains like Capital Grille and Perry's are a lot better.

[@csr326]

I’m sure Texas Road House is better than that place

[@evelyn4885]

csr326 i doubt youre as sure as you think you are

[@omarmoreno7437]

Nick has the best job in the world

[@PENDANTturnips]

how is this safe to eat?

[@DJ2punto0]

Same way cheese is safe to eat... And keep in mind that you eat cheese raw in most cases.

[@PENDANTturnips]

GRUDG3 Interesting, never thought about it like that. Isnt meat more prone to bacteria though? Milk goes through pasteurization and other things while I dont believe meat does.

[@boriuu]

+PENDANTturnips "fancy" cheeses usually arent pasteurised

[@DJ2punto0]

PENDANTturnips not every bacteria is bad for you, some can have a probiotic benefit on your body. Your intestines are actually full of bacteria, the good kind. Foods like yogurts, cultured vegetables like sauerkraut, cured meats, cheese, etc. are all sort of fermented food that is good for your body As for aging meat, which you should not eat raw, it requires a special process. Salt is important as preservative and the meat is kept on a special fridge to prevent moisture and therefore spoilage.

[@bradsimpson8724]

Bacterial colonization does not really penetrate the surface of the meat. Changes inside the meat alter the structure, hence the description of "funky" flavours, but those changes are brought about by enzymes that were already there. Foreign bacteria - some of it harmful - colonizes the surface only. So when you sear the steak to cook it, you're exposing that outer surface to extreme temperatures and killing everything on it. That's why people get sick from undercooked hamburger. The grinding process mixes the inside and the outside, which allows that bacteria to get inside the beef, so it can survive unless the hamburger is cooked all the way through. To get around this, I learned to take a full cut of beef, dip it in boiling water for twenty seconds, and then grind it myself and immediately cook it. That prevents any bacteria from having the opportunity to form in sufficient numbers to make you sick. But all of these other comments are absolutely correct; there are all kinds of unpasteurized foods that are entirely safe to eat, despite the fact that they contain all kinds of bacteria. Cheese, yogurt, charcuterie, etc., are great examples of that.

[@SweetnLulz]

Sought this one out after watching the Delmonico's 90 and 180 steaks. What a difference aging room and seasoning must be, as if I could imply anything else.

[@MrSteezy]

Its funny that we watched this man consume a 400 day aged steak to which he responded surprisingly positive while the chef looked at him like something was wrong with him and just shook his head. Now all of a sudden the 420 day aged is too far...

[@Sectionmanifold]

Two different steaks from different types of beef?

[@MrSteezy]

Sectionmanifold still doesnt change the fact that the chef thought it was disgusting and he loved it..

[@Sectionmanifold]

Did he though? Nick was doing his normal pretentious schtick - but the chef was only really taken aback when he asked to eat it raw - otherwise he seemed pretty okay with it.

[@Centrioless]

so are they still juicy or not? I imagine theyd taste like rubber thread

[@Danny-is5if]

Would be hilarious if they actually told him in the end he was eating them in the wrong order.

[@dwikyrizkya]

I love the way this guy says 'process'

[@vProxify]

Why does he always use the word funky

[@eater]

kzbin.info/www/bejne/omXRgHuaitOnr68

[@ashumate]

Well played.

[@vProxify]

what?

[@vProxify]

Eater what?

[@newportnelson]

You're seriously looking for a genuine answer as to why he uses certain adjectives more than others? Fuck off back to memeland where you belong.

[@pritikinaa]

I take it dry aged beef is an acquired taste? I'll try it one day but I'm hesitant. At what point is the beef flavor enhanced but not to the point the beef gets funky. I like my beef beefy.

[@genarohernandez3205]

"The 420 is purely experimental... See how far we can go with it" haha

[@TheZealo]

Got it. Funky, funky, funky, funkier and super funky.

[@viviane86zq]

If I dint like blue cheese. I probably won't like these dry aged beef

[@FrankTufano]

I'm assuming Nick likes his steaks warmish? The chef was able to touch the plates and I am assuming the steaks were sitting for a bit

[@weixinong3877]

Steaks are supposed to be rested after cooking

[@VeniVidiAjax]

Dry age is fine, but damn might aswell get some leftovers from the garbage dump and cook it... fuck thats gross 420 days??

[@shigeolincolntaco]

So how much did all those steaks cost? $1500-2k?

[@mansouralk]

that was a monthly salary in a meal

[@charles2804]

What happens to the left over meat? I hope it doesn't just go to waste.

[@phyomike]

why do i get this negative feeling toward this guy? is it just me?

[@thom2967]

I agree. He's well annoying - keeps calling everything 'gnarly'. Sadly, this channel has a habit of employing dickheads.

[@RedForeman301]

kmurder02 it sounds like your in love with the guy??? Isn't that sweet the way you take up for him......

[@od1401]

You hate him because you see other people do and you've let it influence you. If you can't pinpoint why, that is why.

[@SeeRedz]

You’re not alone.

[@joethehelper6200]

He recently told me he went to see Bootsy Collins in concert. He used a word to describe it, wish I remembered what it was......

[@tvstealer]

lol she said the 240 day steak is briney and doesn't taste like beef, and then said it's her favorite?

[@jmontis2]

nick does a good job of conveying the experience

[@trueG922]

pretty much eating overpriced moldy steak

[@collincorbean6357]

Someone sounds bitter. Or ignorant, I can't decide

[@collincorbean6357]

Someone sounds bitter. Or ignorant, I can't decide

[@shidder_mutt]

+collin corbean It's true

[@Lusterredux]

Your point? Cheese is coagulated milk protein (and used to be made with calf stomach enzymes--- acquired by thinly slicing calf stomach). Yogurt is bacteria cultures. Much of the food we eat is aged or makes use of "icky" things like bacteria. Things that are seemingly disgusting to make by those ignorant of where their food comes from, are often some of the most delicious things one can eat in the culinary world. Being close-minded in any fashion only makes you to be another boring adult.

[@withoutpassid]

Sounds like the word "ignorant" has become epidemic by the self-claimed non-ignorant people.

[@nyxdoc2801]

Loved it. Thank you

[@Andre-mg9pn]

He looks like he would sue you if you bump into each other im the streets.

[@joshireson5457]

I love dry aged steaks. I had a dry aged burger the other day also and it was amazing!!

[@Geeksquadreloaded]

I always thought dry aging meant that the steaks were surrounded by blocks of salt in a refrigerator. I never knew it meant they grew mold on them...

[@evelyn4885]

oh my god.. simpleton.

[@evelyn4885]

youre more freaked out by a little healthy mold on a part of a section of meat that gets cut off and discarded and less freaked out by mcdonalds food that doesnt mold for 30 years under a carseat?

[@THESOGGYSPONGE]

I have waited and it has arrived

[@AnonW]

When my steaks been in the fridge for 420 days, I throw that nasty shit out.

[@ethancampbell41]

kmurder02 omg plz teach me how to be superior like you

[@beer7]

The chef is as charismatic as his cutting board

[@Lobokami]

how do you not get sick from this?

[@Nanorisk]

How do you not die from living?

[@mikehawk2148]

+Nanorisk You don't. Sooner or later, life will hit you, and you'll be gone. FOREVER *echoes for 10 minutes*

[@ethane6397]

Cristian eating raw meat 2or5days in a row and youl gat echoly. this a saw stomach with diareah can be brushed off easily.

[@lvtaylortaylor9904]

Really good dry steak comparison review Thanks

[@advancedmonkey7702]

So, what does "funky" taste like ?

[@LooterLoser]

ASS!

[@gerardorosas9494]

Neal Golden aged cheese you've never tried. Im guessing

[@CA-xz7mv]

You are an american and you dont understand? Lol

[@abdul-hadidadkhah1459]

I eat some old road kill and youll get an idea.

[@tonyd6853]

no close ups of the inside?

[@donukb]

hey that's pretty good

[@prinandadeaqilaasri3130]

How they keep the meat not being rotten?

[@MarcoBuxCoach]

temperature

[@snoopz1334]

it is rotten. you can see the mould on it.

[@mtstatehk14090914]

This guy should be called captain obvious. "I'm getting notes of dry aging." Really?

[@TahjmaRahj]

That guy rips a fart in the dry age room “ it’s all natural mould “

[@mickcollins6004]

This man takes himself soooooo seriously, it's hard to watch. The only thing he loves more than steak, is himself.

[@kh_qft762]

Nope, actually you are projecting. Nick is intetesting because he triggers something in insecure people with an inferiority complex. I could do a thesis trying to clarify the phenomenon, it's quite interesting

[@CodyLeon]

how do you get the job of steak eater?

[@chillandfeel]

after eating the 420 day old meat you'll get stoned af.

[@LaOwlett]

Prosciutto is my only experience with dry aged meat... curiously, I both like and dislike the darker more oxidized areas where the butcher cut too close to the pellicle, but it's really powerful, so I like it in small doses. I've never tried a dry aged steak and have never seen it on any menu or at any butcher.

[@CrabbinFever]

Give speck prosciutto a try

[@LaOwlett]

@@CrabbinFever I haven't seen that anywhere.

[@jjdbzfan18]

No disrespect but, this video gave me the bubble guts

[@RB-sj6pd]

JJ like Phil heath

[@TheBarbecueShow]

I wonder how much each steak would cost?