How long should you dry age a steak? 7 RIBEYES go head to head

Dry aging is a unique process that improves texture as well as flavor, transforming average steaks into fancy steakhouse level quality.
In this experiment we start with an American Wagyu rib roast from Blackhawk Farms. By slicing off a steak each week from the exact same roast, we are able to accurately monitor changes over two months.
The results were extremely eye opening! (as well as absolutely delicious!)
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🔥 Dry Ager UX1000 from Dry Ager link in bio / @dryager
🐂 American Wagyu from Black Hawk Farms / @blackhawkfarms7050
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#dryage #ribroast #wagyu #wagyuroast #ribeye #ribeyesteak #mediumrare #experiment #dryager #dryaged #dryaging #howto #learnsomethingnew #meatexperiment #wagyumeat #americanwagyu #carnivore #sousvide #sousvidesteak #foodie #marbling #builtforbeef

[@rieperthade5711]

I was skeptical of the sousvide method, but seeing how it was able to cook all the steaks evenly, my opinion has been swayed. I enjoyed the longer video too, nice job Max

[@MaxtheMeatGuy]

Thanks Kane!

[@tanedwinjaya7195]

You should watch guga channel if you want to see how sous vide work well on steak. He is a sous vide master and steak master too

[@sangwoo5277]

@@tanedwinjaya7195 ^^

[@gamerguys4451]

It technically boiling a steak

[@gia_d26]

@@MaxtheMeatGuy 69 likes

[@LisaNguyen]

Man, I would pay a lot of money to try any of those

[@NoFlackoLVS]

hey Lisa!

[@calvinz9884]

Hello

[@mikegreen4207]

Did you let Max hit?

[@mtbwithisaac5686]

Hi

[@frostyfrost5496]

@@mikegreen4207 lol

[@noscope-kr4ip]

That vegan teacher has got to be the only dislike😂

[@possibletroll246]

and all of her alternate accounts

[@itznovadiamond9554]

And her 'daughter'

[@milanvd053]

Ngl I'm vegan but I'm still watching meat stuff all the time

[@aliilaoou4798]

@@milanvd053 looks good don’t it?

[@milanvd053]

@@aliilaoou4798 Yeppp, im just watching watching and watching lol

[@djentdavi8118]

That has to be some of if not the best steak-related content on internet

[@MaxtheMeatGuy]

I really appreciate that man

[@tg590]

agree!!!

[@xeronim5602]

He is a man of focus, commitment, and sheer fookin will. Your passion deserve respect sir

[@Goldskull_Mystic]

Dang, 2 months feels like some dedication

[@VestigialLung]

I’m glad you posted this and highlighted the areas you identified where the science of this broke down a bit. It’s easy to have small breakdowns in variable control snowball and wreck results. You analyzed your methodology when your results didn’t come out as expected, corrected what you could (blinding and checking the interior against the exterior of the steaks), and were open about areas where you lost control of the variables (week 8’s steak having more surface area exposure than any other steak). That’s a level of transparency you don’t always see in published research, and I love it.

[@arshiawin6833]

sous vide is an amazing way to cook a perfect steak but as it's sole purpose is to cook food slowly and evenly, you'll always end up with a perfect tender steak. I think if you tried searing/grilling them it might've been better for comparing their tenderness. But as you said it yourself nothing can beat sous vide at even cooking especially when you want to compare identical steaks.

[@quitcappin4322]

He got the crust on them after the sous vide with the torch, same as if he were to grill for the sear

[@ryancantcook]

A 2 month long video! This is dedication!! 👏😌

[@voiddiver1]

This was a very good video with a solid explanation on dry aging. Please keep going

[@gabethegoat6290]

Love the longer vids keep them coming!

[@Timtato]

The day max fails to make me hungry is the day the sun doesn’t go down

[@rowynhughes542]

you copied that from a comment on nicks video lmao

[@ericksonhenrylee7883]

)

[@chuyitojm9556]

The sun doesn’t actually go down the earth moves around the sun

[@HoangDang-pw1tz]

Can't wait for max and guga make vids together

[@tarantulamantis5189]

That would be very cool

[@noscope-kr4ip]

Wonder what Gordon thinks of this...keep it low and slow max😎

[@MaxtheMeatGuy]

i'm not sure what he would think haha. but yessir, always keep it low and slow you know the drill

[@fakegucci2244]

Jesus Saves ❤️!

[@fakegucci2244]

@@MaxtheMeatGuy Jesus Saves ❤️!

[@1900intz]

Very informative. Thank you.

[@Ongrandpa]

Please bring back the longer KZbin videos!! They’re the best

[@sxlrzs]

Loving the longer vids max!!

[@jonasmatone7336]

Great. Thanks!

[@conormcgregorsbrokenleg9847]

Love the longer content g, keep them rolling

[@Arif-gg9gw]

Glad I managed to watch this in time

[@donrosas]

That was an awesome well in depth analysis thank you

[@blitxwhx_x]

Great video!!

[@NguyenNguyen-xc8oq]

This is the only cooking channel I can watch without getting hungry just because of how interesting the content is.

[@hammyhamsters9210]

I love the long videos thanks max! ❤️

[@sueledohow]

WoW! These are incredible experiments and an awesome video! Thank you so much for your hard work! I enjoy watching and always love learning as well! Well done!

[@xxoboedudexx]

Awesome experiment. Please make more longer content!

[@cadenpierson2212]

Awesome video Max

[@peimanmalekmarzban4633]

Great video Max. Thanks for the experiment.

[@narinehtekeyan4210]

Awesome Video. Loved it!

[@familymanmaths4968]

Love the way u kept it simple. 😋😌

[@razasyed575]

solid analysis homedog

[@ehehdudyrgevvevdgderbrhhe5350]

Love you're content Max!

[@timothyyalizis5157]

Love your work Max, legendary stuff! And please keep up the long form videos, they're awesome 👌

[@bluesteno64]

I love your work! Wonderful video, Max!

[@pugnell7743]

Really liked the video

[@goldenspaghetti688]

Love your videos

[@cairothebro]

more meat videos with in depth explanations please!!

[@cairothebro]

also not to be an asshole but you should invest in a good mic set up for the parts where you talk in your kitchen

[@dixonyamada6969]

what a great and educational video! i wonder if the reason why the outer layers had more dry-age flavor than the inner layers was because all the steaks were sliced from the same dry-aged piece of steak. im thinking that week-by-week, you develop that bit of that dry-age, but every time you take a chunk of steak out of the big guy, you're restarting the dry-age process on the exposed side of that steak. so, while the non-exposed cut continues to develop dry-aged flavors week by week from the outside in, the exposed side is constantly reset, week by week.

[@darthplagueis3488]

Just sitting here, waiting for a vegan to pass by, lol

[@soledadofastora4061]

I like these type of videos, you should do more like these

[@nikoapue]

Looks amazing! Good job Max!

[@billyjohnson8794]

Very impressive video!

[@cheynewebster601]

Absolutely love your content, Max. Thanks for posting such great videos - enjoy watching them from all the way down here in Australia. All the best, mate!

[@shepek]

I enjoyed this type of content. Keep it up bro.

[@EnigmaForge]

Its a shame you don't have more subscribers bro, you deserve it. God bless.

[@JackJoToons]

Love your videos Max, keep it up!

[@MadisonFalco]

Wow this was so entertaining and informative

[@dirtymike69420]

Great video, well done.

[@lineal_bet5]

dude that look so good

[@corybob121]

Love your content bud

[@NoWayJoseCuisine]

I started watching your videos after the steak cake went viral! I love your videos man, learned a lot about meat! Definitely you are one of the people who inspired me to start my channel! Thanks for sharing your knowledge!!

[@93ChayZ]

Yoo this man really putting in A LOT of time making his video’s no BS, love it. Thank you. Content is A+++

[@fennec.15]

Nice job on this video max!

[@hcno20]

i love these long videos, you should drop a few videos like these now and then between the shorts

[@billycarroll9153]

Two words: “Brilliant Content”. Period.

[@blackcat-dk4oh]

Amazing 🙋.....Max keep it up : )

[@seanimationsyt2220]

Nicely done

[@dustinwhitesell4860]

Dude I don’t know if you’ll see this, but I found Guga by accident one day, just following the algorithm. Took me a while to get used to his voice at the beginning and some videos were atrocious at first…but I kept watching. Before I knew it I was becoming a better cook by learning so much from his videos, and I love his personality so much, that I binged them, and he’s improved so much, Guga is such a wholesome dude. Anyways, I say all that to say, your channel is becoming the same way for me. I can’t wait to dryage my first rib roast, but your personality, quirky, dry sense of humor, and your love for cooking, plus the environment and atmosphere you put off really makes me feel like I’m in the kitchen with you bro, maybe one day I’ll get KZbin famous and we can do a video together or something. Either way I wanted to say thank you. You’ve inspired me and brought peace to my mind esp while navigating a tough divorce situation. Keep doin what you’re doin man

[@mass652]

This content is absolutely 🔥🔥🔥🔥

[@joshua4226]

This man was born for this

[@Padosine]

This channel needs more view ngl

[@kiddynamite2700]

Damn that's alot of work. Awesome vid man!

[@elcasper4814]

Love your videos keep up the great work 🙂

[@zionmcenerney8218]

Just started a dry age two days ago glad you just posted this💪🏼

[@douglasregehr9381]

Very cool Max! They looked insane. I’d love a video about how to achieve good dry age results without having that awesome dry age machine. Keep it up!

[@jaxenstover8269]

Super good video

[@naveensilva2312]

Appreciate the blind taste test

[@thebossisback1237]

This is so cool what you are doing. Keep up the great work!

[@cheeseeater7785]

Can u do a subway steak and cheese sub review and improve it

[@edwardkey6185]

Fantastic bro

[@gofigure6562]

Very interesting and what a great experiment. I honestly think a true test would be to have roasts dedicated to each week. That way they all develop the full pellicle and have equal exposure. But that would require a whole new steak experiment with taste testing.. what a shame lol.

[@BeefyFTW]

Yay finally a vid that’s not a short (videos are better)

[@IndayMarikit]

good job chef

[@sawstream]

Now this is epic.

[@MaxtheMeatGuy]

Thanks man!

[@noahhoffmann590]

Ur my fav cooking KZbinr

[@ryancantcook]

POV: Your mouth was watering throughout the whole vid. 🙋‍♂️

[@amazingaquaticsandexotics3030]

aweome video

[@sivesikelelabali5119]

Its 23h45 in Cape Town, South Africa, and there was nooo way I was going to miss this. Great content! Keep up the momentum Max👍🏽

[@MaxtheMeatGuy]

thanks so much!! I hope you enjoy the video :)

[@guitareater_3943]

You have a good rest of your day Max!

[@nilsrademaker8377]

Thank you for posting, greetings from Germany

[@seoskye]

PLSS! Upload more long videos!

[@BulistanTK]

Great stuff! Might give dry aging a try!

[@0talentlad173]

Max is king

[@mattnowlin6626]

Interesting. & I like this type of vid it's not too long but not too short.

[@thiccboimadness]

This was an awesome video! I love you tiktok but I also love your longer videos!

[@tg590]

You are a true master of your craft

[@Enemiii]

Cool video

[@hellothere7285]

Any steak max makes is perfect

[@jeffyboyreloaded]

mah boy - may you live forever doing great cooking experiments like this

[@smuuvv]

yo the background beat was lowkey tuff😮‍💨

[@terrytio8982]

Just dipping my toes into dry aging, never knew there was so much that went into it....still learning, and this video and the work you do is a great resource. Keep up the good work!

[@gusfisk2751]

Hey man great job I love you and your videos keep it up

[@JCHighlights1]

Sofr

[@MaxtheMeatGuy]

Thanks so much!

[@That_Black_Nerd]

This looks yummy think Week 5 will be the best

[@andremuller7712]

Hey Max. Love the new videos :) take a lot of tips from you :D

[@adventureanimals6745]

You should try cooking steak with old cheese

[@bruv790]

just wanted to say, i really like this video

[@johnmansour7711]

You're the man

[@santanawrldd]

Max the meat king

[@iamhshai2992]

That Meat Teacher would be proud.

[@shlomi7645]

Max is just a professional