How to DRY AGE BEEF AT HOME Properly - 45 Day Aged Bone in Ribeye

[@willbenoittenor7587]

Man, I’m so glad Guga shows us more of his personality in his newer videos.

[@papito-ky7dx]

This man is literally part of KZbin golden treasures

[@franksandbeans82]

Yeeeesss I know right!!

[@gamerisland2729]

Guga voices to.. low I have to increase my mobile volume so I can get the volume I want guga please speak louder next time

[@analyticequals]

This video makes him sound like a pyscho

[@gabrielramos7727]

Lol my thoughts exactly, he's evolved as a creator and it's Kool to see it. Motivates me and makes me want to make my own videos as well

[@kenchandrasena2070]

I know you will never see this comment, but I wanted to thank you for these videos and the content you continue to make. I dry aged a steak at home for 34 days with a prime rib roast for the first time using the techniques in this video and it was absolutely perfect. Even better than a steakhouse. Then I made some side dishes inspired by your videos. It was a great night! Can't wait to do it again with family!

[@digitalcamaro9708]

We see this comment :)

[@Tommy-tz1nt]

. ​@@digitalcamaro9708

[@Patohjms]

You’ve gotta love this guy he’s so happy always and such a master of the meat this is for sure one of the best KZbin food channels out there

[@adrianruiz8723]

Rodrigo Gutierrez he sounded depressed in this video 😂

[@errolvanzie4765]

Your food prep and skills are on another level also camera techniques are amazing. Thanks

[@adventure002006]

Thanks for sharing your skills at improving beef to the level many of us would never experience. Its a whole new world, dry aged!

[@Reptilian_overlord69]

most beautiful depiction of the perfection of beef. I shed a single tear.

[@mpchapmans]

Just finished a 50 day dry age, followed your steps the hole way including the cook (minus garlic power) was amazing! Thanks for the video

[@vuamattroi]

Hi there , you leave the sealed beef in fridge at what degree ? Thank

[@bigfacts1914]

Garlic is so yummmmy on steak.should try it

[@aleksionas]

@@bigfacts1914 not everyone can

[@philmoulton9906]

So much joy and happiness in Guga's videos! Very watchable. You've inspired me to dry age a tenderloin rack and filet rack. I am up to 31 days and can't wait till next weekend to eat!

[@sokohighkora2479]

yo did it work

[@philmoulton605]

@@sokohighkora2479 yes it was great

[@SheyD78]

"Which do you like better, this dry aged or wagyu a5" "I'd have to have them both next to each other to compare" A true steak enthusiast trying to get more steak, gotta love it.

[@jaredfaulk7496]

This channel makes me happy on so many levels

[@CH-tl2gh]

nice

[@khybersafi9137]

Guga and SVE crew is killin' it with these awesome videos man. Amazing food, clear & concise instructions, beautiful cinematography, editing and music. Top notch all the way. Keep it up brother, you're doing it right and it keeps getting better and better. 👍

[@jeffharvbrady4466]

Guga, we just tried this method tonight and the steak was spectacular. Thank you so much for the recipe and instructions.

[@CWK09]

Try to dry age cheap cuts for us broke people lol

[@highhaloguy806]

Preach

[@rlewis1203]

🙌🏾🙌🏾🙌🏾🙌🏾

[@Saki630]

Costco has that prime rib bag for $10/lb some days.

[@CWK09]

@@Saki630 that still would have been over $15 a steak right? What I'm wondering is what a dry aged choice new york strip at $7 a lb is comparable to. Sous vide makes cheap cuts better than they normally are.

[@todd4665]

Coty Kelly sdhfc

[@Salih.EduBlock]

This is one of the best grilling shows on the net. I love it! Thank you!

[@cocjuancax123]

Just started my first dry-aged steak with a strip loin! So excited to taste it once it is done.

[@labradorsofaustin1577]

@JuanDuarte How did it turn out?

[@elpollolopez1154]

He dead he didn’t reply

[@danmarian5067]

@@elpollolopez1154you must be some special kind of stupid.

[@jeremysewell2805]

My family method of dry aging is the use of salt. I use a standard size wine fridge from Costco ($150). I replaced the glass shelves with wire racks ($14) and lined the side walls with salt blocks ($45). 2lbs of pink rock salt in a tray at the bottom ($16).

[@IL-saxophonist]

Guga, before I started watching your channel I would make steaks once in a while, and the only cut I new was ribeye, and sirloin. Now I have a 5 lbs ribeye in my fridge dry aging. My parents are quite sceptical (I'm 12 years old ), and they're kinda shocked I spent 100 bucks on the meat, but I hope this is gonna go well!!

[@carlalmodovar2459]

Colour me amazed! Keep it going my man, share with us your culinary journey

[@joedcamp2454]

How was it ?!?

[@jazzbandtrio8569]

@@joedcamp2454 Actually pretty disappointing, didn't taste a difference but the weight did divide by 2!!! nevertheless I'm still cooking and cooking lots of meat!!

[@mistermanlysir]

You are a stallion my boi

[@jugurthabenmouhoub7595]

Love the way you speak it just takes you away

[@jeffcoffey8970]

This is one of my all time favorite videos. The music when he starts the grilling is freakin' sweet. This dude is the man!!!

[@MetaSynForYourSoul]

Angel's first dry age! The beginning of an EPIC journey through the land of meat.

[@bobdonda]

That looks incredible! I've never seen that special dry aging bag before. If you do more dry aging in the future, please weigh the steaks before and after dry again, it would be interesting to know how much water weight the meat loses. I'm curious though, why do you always use garlic powder? I like it occasionally, especially to improve the flavor on cheaper cuts... I wouldn't put garlic powder on a dry aged steak and distract from its own flavor. But I also only know 1% as much about meat as Guga does!

[@Sprot66]

Just bought a sealer. Now I need the bags and then it's on. Thanks for showing me how.

[@ignoredonexuzuiser5959]

Angel’s reaction was all I needed to try dry aging a steak. Wish me luck. Thanks for these tips and information Guga 🤙🏽

[@18ps3anos]

So how did it go?

[@feebull]

I have watched a ton of your videos over Both of your your KZbin channels and various social media.....but the way you timed the music on this one hits different. Good job.

[@parallelcircuit]

It's crazy going back to this and seeing Angel trying dry aged steak for the first time; especially with him being basically addicted to that funk at this point. I'm watching this in preparation of MY first dry aged steak, hopefully it all goes well and my birthday gift to myself doesn't end up killing me. Thanks Guga, for showing me and everyone else things we didn't even know we wanted to know about meat!

[@brandenwoolf5075]

How'd it turn out?

[@parallelcircuit]

@@brandenwoolf5075 Freaking delicious. Super tender, extremely flavorful, and I got to cook it over charcoal while watching the ocean. Highly recommended, and 37 days was definitely not overpowering.

[@brandenwoolf5075]

@@parallelcircuit thanks man appreciate the response wasn't sure if it was over rated or not 🙏

[@BrianEibner]

I just order some bags and now I will find the "right" prime beef cut that I can buy over the counter. Great job, I enjoyed the watching.

[@earniejohnson8040]

It's 2020 and I've watched this episode so many times. My UMAi bags will be here in a few days. Going to give this a go for the first time. I can only hope they turn out as good as these look! Great work, love the channel!!

[@Privateryannnn]

Update?

[@tizmemc]

Update needed

[@Massivecarcrash]

@@tizmemc died of an E. coli infection.

[@tizmemc]

@@Massivecarcrash yikes dude

[@justanotherfng556]

Thanks to you guga I'm about to use my first umai bag. I just bought a 7lb rib roast. 45 days it goes.

[@BBQandBottles]

I’m going to buy a second fridge for dry aging right now after watching this! Well done Guga and Angel.

[@bestdiycarcustomization941]

BBQ and Bottles if you use this system you don’t need another refrigerator

[@scottgarza7602]

you should build your own

[@GugaFoods]

😂😂😂 You've been to my house you know what you are about to do!!!! 😂😂😂😂😂 Hope your wife does not kill me!!!! 😂😂😂😂😂

[@yazctr]

@@GugaFoods where did you keep the steak for 45days? In the fridge or somewhere at room temperature?

[@trbig67]

I have an extra fridge in the garage. It is my beer fridge, (And extra freezer space) but sometimes I have to clear a shelf for the dry aging. I place the meat in a UMAi Dry bag, then place this on a rack that sits over a glass cake pan full of salt to absorb the moisture the meat loses. Of course, after the aging is done, it leaves an empty shelf in the beer fridge... a cardinal sin that must be made amends for immediately!

[@miketaylorID1]

Guga. Your reaction to one bite tells the whole story! Amazing. You are now officially my favorite person on KZbin!

[@brave_ulysses5958]

I’ve done some very fine steaks in my life...I think this steak here is probably two levels up from the best I’ve ever done. Keep making the videos and I’ll keep watching and learning...

[@1samc]

the video is down to earth - i’ve found sellers of dry-aged meat online like to boast about how “difficult” it is to do it at home, because they well, want to sell. But Guga shows it’s possible - with mad skill.

[@dietmargodon1675]

I just bought all the equipment to make my own dry aged meet. Now I have a 20lb rib roast in the refrigerator for 45 days. Can't wait to try.

[@aleksionas]

How did that go? Dude, don't scare people like that, it's been 5 years already!

[@jonathanhoward4]

It didn't go well. He hasn't been able to respond.

[@Ruddy632]

Your food makes me feel so happy inside!

[@daniel1c]

Dry aged Wagyu picahnha baby

[@GugaFoods]

I am already working on it.

[@hussainattai4638]

Guga Foods Ohhhhh man! That’s the best thing I read today!!

[@oneshotmgmt]

That is my bucket list steak.

[@brandonscott2851]

Beat me to it i was going to say the same thing

[@joshi1295]

Guga Foods omg i cant wait

[@dukainmanning7246]

Just ordered some dry age bags. I did find a 18lb ribeye roast at a food service warehouse for $7.09/lb. Can't wait to try it!!!!

[@Golfphenatic]

Just got a 7 bone choice short loin (porterhouses are my favorite) for $50 at the grocery store... They definitely got some number mixed up! Very excited, hope I don't botch the cooking on it!

[@dalecarpenter8828]

This is how meat was preserved sense ancient times ! The bag takes the place of a salt cure then hung in a cold ( not frosen ) place to air age ( saved for later , through the winter ?) . Cool vid !! Thanks for the class !

[@fatosplanonimus]

Guga, respect for the editing of this video. All scenes, the music, everything matches perfect. You make the best cooking videos on youtube, keep on the good work. Greatings from Croatia!

[@jruizvelasco]

First timer here... Amazing quality in producing your videos. I'm subbed man!

[@cyborgxslaphappy2732]

I HUMBLY suggest that you do an experiment between a PROPERLY AGED Steak (no bag, in temperature and HUMIDITY controlled environment), versus an Umai Bag aged steak. THAT would be a good experiment... Actually Crazy Dave did a test, but his aging fridge has NO HUMIDITY CONTROL and is way too low humidity for good aging (therefore his steaks are always too dried out), and even the Umai bags beat his aging fridge

[@sirenlovesu]

I would be extremely interested in the comparison

[@fpossenti]

Thank you for saying this.

[@mmm4638]

So at 2c or 0 is safe?

[@totalbliss1]

Definitely wanna see that.

[@saviyou]

Dude...it's obvious a properly aged steak in a climate controlled environment is going to win. The Umai bag is a good alternative if you can't provide that precise environment.

[@dvldwg8961]

Just finished the 45 day . looks fantastic. Meat is so tender to the touch

[@Matthew-bc5uv]

Looks bomb man! The only thing i would do different is use wood for bbqing it. I like how the wood flavor better then charcoal. Oak, cherry, or pecan.

[@mohammedasadi]

This guy is an artist!

[@ardcguru8764]

“And today, you’re going to get the bone”.....lol

[@babiloointros8761]

Bone marrow is amazing

[@flatbushkicks7321]

This guy has an awesome personality ❤

[@senhorpiana9053]

Guga : Angel is going to try dry aged meat for the first time Me : Oh... so that’s how the legend was born

[@ChaoticHoly]

My thought exactly!

[@SweetArion]

The photography in this video is amazing...

[@Movie_Games]

I touched the meat when I transferred it. Am I going to die?

[@shobney]

Movie Games too late to say this. Yes. RIP Movie Games. We miss you.

[@porkchopspapi5757]

Dead yet?

[@pekkalaitinen8769]

R.I.P. in peace

[@mocapast]

You dead?

[@seditt5146]

F

[@corneliuscorleone6783]

Your reward is being so powerful you need a team to defeat and teach one person a lesson.. good job..

[@DapperDop]

That's actually a great comparison. I'd love to see a series. Dry aged vs Wagyu. Australian Wagyu and different amounts of time for the dry aged process would be awesome

[@GugaFoods]

I like the way you think!

[@boomerdestroyer9921]

dapper dop, what's Australian wagyu, did Australia imported some Japanese cattle?

[@AniviaS]

@@boomerdestroyer9921 they did, but it's not purebred wagyu. Cheaper but also not quite as amazing

[@MrStingray186]

WOW A prime Ribeye roast 45 days aged food of the gods. Guga always has great vid

[@ProfJFM]

Incredible! Question: Did you make a video on how to render down the trimmed parts and reuse it? Thank's!

[@primozhalas7523]

I am also looking for this video since my peace of meat has 2 weeks till dry aging finishes, I would really like to see how you make burgers out of it! 😁

[@seantemple4974]

He never did that video unfortunately

[@Vinsanity001]

Your video production quality is excellent. The cinematography, music, camera angles, lighting, very well done.

[@tyler8747]

Guga I love your videos you should dry age a steak in garlic and rosemary with a butter binder.

[@Vanpotheosis]

No point. The volatiles just evaporate off of a piece of meat that's also just evaporating water.

[@bbarns1773]

Ok so I just finished my first 30 day dry age umai whole USDA prime ribeye and man was it excellent. I shared withfriends and family all were impressed. Thank you Guga food

[@vincentj7373]

What's the temperature for dry aging ?

[@virtualinfluencer]

@@vincentj7373 Ever got an answer to your question? I am looking to try this but not sure if I put it in the regular fridge set to 3 degrees or I need to change settings.

[@vincentj7373]

@@virtualinfluencer I think that it must be set below 40f and above 29f

[@condraylandscaping]

U mentioned a vid for the cuttings from dry aged steaks?? Waiting for that one!! Thank u

[@vdubbin64]

Just good people with good beef.. love it

[@Yeepride987]

hey guga! can you try dry aging with butter? the idea is to use a large layer of butter so you wont have to trim any valuable pieces of the rib eye. In theory it's less work, higher yield, and you can dry age for longer.

[@porkchopspapi5757]

Yeep But how will it dry with butter coat?

[@Yeepride987]

I read more into it and many people are saying it's a gimmick (Im inclined to agree). It actually hinders the dry age process. Unfortunately, the people who have actually undergone the process of dry aging with butter have either given a biased review or never replied back to the thread. I'm hoping Guga sees this comment to she'd more light on this matter.

[@loveiskind23izamar]

OMG I WAS LOOKING FOR YOUR PAGE! I LOVE YOUR CHANNEL AND WATCHED IT A DEW MONTHS AGO BY CHANCE AND NEVER SUBSCRIBED BUT TODAY I THOUGHT OF YOU AND WAS LIKE SEARCHING FOR YOUR PAGE AND I REMEMBERED YOU HAD AN ACCENT AND CLICKED MULTIPLE VIDEOS OF OTHER PEOPLE AND WAS LIKE LOSING HOPE! BUT HERE I AM! THANK YOU

[@konkelkent]

Im guessing there is some Wagyu picanha dry aging in the fridge right now waiting?

[@GugaFoods]

😂😂😂

[@Drxsan]

Grande Guga 🇮🇹👋🏼Well all Love you,you know..I really respect your job,your skills and the passion you instill in me and in lovers of the genre, we never stop learning and appreciating our lives to the fullest. I wish a good day to all channel lovers!

[@johnson787878]

Well done guys that was a amazing video, the steak looks delicious.

[@iggymoyanojr7145]

Cuban brother man ; I'm a real Old cuban that has flown all iver the world . And has learned how to age beef . keep up the good work .

[@skeptronchibetachapter4338]

Am i just the one who gets mouth watering on this food?😅 🍖

[@imnotdavidxnsx]

one the best hosts on youtube. Such a genuinely friendly cool dude.

[@hummmingbirdie]

Guga bring on dry aged Japanese wagyu A5

[@GugaFoods]

Oh BOY that would be a DREAM come true for me RIGHT THERE!

[@geigster]

Is it ok to dry age wagyu? I think because there's a lot of fat maybe you can't do it?

[@ElGrecoDaGeek]

@@geigster is totally doable and they're are many examples on KZbin.

[@Metal_Auditor]

If anything fattier beef dry ages better.

[@boxingfan94588]

Where can I order the steaks/ribs from? Does the Riviera site ship to California?

[@MrFrmartin]

coming back here seeing how young angel is makes me smile. Dry aging is my next step towards being like guga. Gotta try it now.

[@smokeandvape4915]

*This is when Angel fell in love with dry age.*

[@voosum]

my nephew is 1 yr old and im 22 and i hope to be like guga when my nephew is angels age. I love to cook for the family and its a great hit especially bbq chicken and burgers and steaks learned alot from KZbinrs like guga and others

[@FridayNightCranks]

You made dry aging look sexy.

[@derricknovaco411]

Can you do a more in-depth video on the trimmings and how to use the trimmings ?

[@zarabatanaproductions9240]

god I wish someone dry aged me like that 🥵

[@jeffmutrie227]

I love the dramatic music. It really enhances the experience. I didn't even realize it until halfway through the video. I was wondering why I was on the edge of my seat watching a dry aging video. That was awesome. Oh, and the narration complemented the music! I'm trying dry aging right now. That's why I'm on your channel and just subscribed.

[@digitalbilly]

hi guga can you please make a video on what to do with all the trimmings??

[@toddsteele5918]

Love what you're doing! Side suggestion, and forgive me if you've already tried this and didn't care for it but it's a method of searing that I am all in on post sous vide after many "failed" experiments. Rather than transferring coals from the chimney, I leave the coals in the chimney and sear things on a grate directly on top of the chimney. It's my default method for searing nowadays. Thanks for your work, inspirational to the core!

[@ChrisRedding1]

2 years later and you just saved me so much pain man 🙏 I just recently got into Sous vide, I tried my first steak and I didn’t get the best sear, pan wasn’t hot enough. I’m more of an open fire charcoal person, so this tip might work perfectly for me, thank you!

[@jesusgutierrez7198]

What temperature is it recommended for the fridge to be set for dry aging ribeye roast?

[@federicolicosalinas1559]

Jesus Gutierrez fridges temp I believe.

[@joaquinfregoso-glass5355]

36deg Fahrenheit , with 45 % humidity

[@joaquinfregoso-glass5355]

But thats the formula without a seal bag

[@vincentj7373]

refrigerator needs to be set to below 40f and above 29f

[@rcorrigan48]

Absolutely a great video!!! this video was well done and Love this guy!!! Gonna order some bags TODAY!

[@CrashBashL]

From where I come, we do dry age meat in smoke and we keep it in that room for months. It is actually what other people call "bacon/ham" ;) Now try dry age Wagyu A5 for 45 days and make it Guga.. ;)

[@GugaFoods]

Nice, its interesting how we all have different methods to make meat amazing.

[@TheANTOMATE]

is it a cold smoke? How does it not cook the meat?

[@99897767]

@@TheANTOMATE I think it is one smoking, than left cooling inside the smoking chamber (since the chamber is going to be very clean by than, and I assumed it might be placed outside in winter, at about 0 degree)

[@christopherjohnson8469]

Thats a badass cutting board. Great job! Steak looks great!

[@AHG1347]

Great video on the dry-aging process. Your next challenge for both channels: Olive-Fed Wagyu. I thought it was a joke at first, but this actually exists. I am curious to see how it stacks up to any steak you have cooked.

[@GugaFoods]

Interesting, I would have to find it.

[@elith6930]

Guga Foods there is a video by the Eater channel about it, it’s a part of their Meat Show series

[@AHG1347]

@@elith6930 Yes that was a great video. Too bad they ended the series.

[@bjlmc13]

I LOVE THIS ONE Guga teaching the next generation it must be fun because its fun to watch!!! I hope I find something to do like that!!!

[@kakoltd77]

Que bacana Guga, legal saber que podemos fazer dryaged em nossa geladeira comum... vou fazer a compra dos equipamentos que vc usa. Obrigado. Abs

[@marioalbertoerazo1525]

Brother your videos are the real deal

[@sammygg21]

Looked amazing! Not at first though.

[@Ken-pf5yl]

This channel always has the best information. Thank you for the inspiration and satisfying results. When I hear "Guga" my mouth starts watering and I am looking for a knife and fork to slice up a tasty morsel.

[@Martin-ol7ub]

Do you have to dry age in a clean refrigerator or can you have it together with other food that have strong smell?

[@rickvelez4757]

Love the video Guga......A couple weeks ago, I bought a used refrigerator. Then, at holiday time, I bought a whole Angus prime rib, around 22.5 lbs. Then, while at Costco, I saw they had prime grade New York strip loins for $6.99/lb. (18 lbs.) I had to buy one of them also. I am now just over a week in with both of them in Umai bags. Gonna go just beyond 45 days and I cannot wait. Thanks.

[@jazzbandtrio8569]

Did it work for you? I tried the UMAI bags and didn't taste a difference!!

[@pipefitters1]

So the point to dry age is to improve the taste?

[@RU-HDD-4-HVN]

Taste and the tenderness is out of this world when you age beef like he's shown. It is letting the meat breakdown on a molecular level so it changes it cellular structure. The meat is technically slow rotting in a super controlled environment in the cold fridge. Huge (and small) meat processing plants will do the same thing but out in the open air of a large meat freezer. After the aging process ends they will cut away all the putrefied outer parts and butcher the best of the inside of the hanging carcase. That's why when you go to the butcher and ask for aged beef like that, it will be way more expensive....but also way worth it too. Tender and tasty! Weired but true, fresh cut meat just isn't as good. When you have an aged steak (not all are) at a roadhouse grill you'll know what to expect more. $$$$$

[@robertsaliba]

I am Robert from Malta 🇲🇹 . And thanks for you I try and I make it and it's amazing my friends go too haven

[@CannonMan391]

"without expensive equipment" *immediately uses food vacuum and special bags

[@zuul902]

A food vac isn't that pricey

[@CannonMan391]

Zuul depends on who you ask and where you get it. But generally they aren’t cheap for the average consumer.

[@zuul902]

@@CannonMan391 yeah, true. They go for about 40 on Amazon. But you could find one cheaper laying around at a thrift store, or a garage sale I bet

[@neverica]

Umai bags are 3 for $22 that he uses. You don't need a vacuum sealer. Umai has another method you can use. Go do a google search.

[@CannonMan391]

Jaime Nevarez thanks for the advice!

[@jamesharrison3675]

Thanks Guga You answered a lot of questions for me you’re the best

[@corneliusbrown3112]

Dry aged Bull nuts please next video

[@domusdebellum3042]

i like my RMOs sliced and breaded.

[@TheOne-ec9ku]

agreed

[@bruceaskew2107]

This video brought tears to my eyes

[@connorboyce5830]

Wet aged for 28 days, then dry aged for 45?! That's gotta taste funky! (Obviously in a good way)

[@leooliveira7147]

De

[@leooliveira7147]

De vc Zé vc vc vc

[@deminybs]

Watched this video a long time ago but just got in my 11.04lb sterling silver strip loin from Grand Western steaks (also got TWO DISCOUNTS!!! 😎) delivered today, thawing in the fridge enough to cut it in half and dry age one half and just rebag/vacuum seal & freeze other half and do side by side comparison with a friend that went in halfway on the purchase lol, super excited, never had dry age before

[@chrisszyyy]

guga's voiceover 2 years ago is so different.. SO LEZ DEW IT

[@chriscoplan815]

I’m 100% going to try this. Great video guys. Thx for the intel.

[@rolfieboy1]

And Angels life has never been the same since that day

[@emiliolazcano6071]

Your videos are Incredibles you should have millions of followers

[@rickcar94]

Notification squad where ya at?🙌

[@GugaFoods]

🤘🤘🤘 Thanks for the support.

[@getoutandgrill]

Now I know that tasted great. I just did a 45 day roast as well. Great job!