I dry-aged STEAKS for 1 YEAR and ate it!

Get 20% OFF + Free Shipping at Manscaped code GUGA at mnscpd.com/Guga...
I have done many dry-age experiment but today we push the limit to it all as it is the longest dry-age experiment of my life!
Check out my steak pillows: bit.ly/3zLP4ib
* Become a MEMBER of GUGAFOODS *
/ @gugafoods
-----------------------------------------------
SUBSCRIBE to this Channel
www.youtube.co...
-----------------------------------------------
Subscribe to my Sous Vide Cooking Channel
www.youtube.co...
-----------------------------------------------
Subscribe to my NEW Channel
/ @guga
-----------------------------------------------
* Guga MERCH *
Shirts and More: gugamerch.com/
-----------------------------------------------
My SOCIAL MEDIA, Let's connect!
TikTok: / gugafoods
Instagram: / gugafoods
Facebook: / gugafoods
-----------------------------------------------
* MAIL TIME Want to send something?
13876 SW 56th Street (№128)
Miami FL 33175
* Awesome meat by Grand Western Steaks
Their Website: bit.ly/2XuwIMX
Use Code "SVE" for 15% Off any purchase, no restrictions!
* For Personal Touch Speak to Rep. Emilio [phone]
F.Y.I. They have picanha, TELL HIM GUGA SENT YOU!
* My SMOKER and STOVE *
Camp Chef WOODWIND: bit.ly/2BurRVE
My Powerful Stove: bit.ly/3esNW5j
* My Wireless Smart Thermometer *
MEATER: amzn.to/2VFC6uo
* My Knives *
Everyday Knives: amzn.to/38k1BuI​
Chef Knives: amzn.to/3qCo0K5​
Strong Knives: amzn.to/3chCl9x​
Fancy Knives: amzn.to/3ekPtxa
* TORCHES OPTIONS *
FLAMETHOWER: grillblazer.co...
Use code "Guga" for 10% off
Small Torch: amzn.to/2BWYvv1
* OFTEN USED EQUIPMENT *
Thermometer: amzn.to/2ugI8XE
Cast Iron Plates: amzn.to/2rAevPp
My Salt: amzn.to/2tofZgN
Heat Gloves: amzn.to/2HSQwoI
Flamethrower: amzn.to/2QCRcPi
Mini Food Processor: amzn.to/2Hca58b
Steak Cast Iron Plates: amzn.to/2FCTYQc
BBQ Large Tongs: amzn.to/2Utcrsr
Burger Mold: amzn.to/2JMh6xW
Tongs Tweezers: amzn.to/2M6v3Gm
Food Grade Gloves: amzn.to/2lTd8H4
* BBQ Equipment *
Best Portable Grill: amzn.to/2HUWEww
My Stove: amzn.to/2DBwP2C
Charcoal: amzn.to/2uK95G2
Fire Starter: amzn.to/2F1OFJ2
Smoke Gun: amzn.to/2frGzyO
Smoke Dome: amzn.to/2xAHgj7
Smoker: amzn.to/2lTdCNf
Wood Pellets: amzn.to/2mMOR9O
Weber Grill: amzn.to/2mXaIbp
Slow N Sear: amzn.to/2uNwd6p
Heat Resistant Glove: amzn.to/2EZGPnk
Otto Grill: www.ottowildeg...
* Sous Vide Equipment *
Joule Sous Vide Circulator: amzn.to/2mXdzRI
Anova Precision Cooker WiFi: amzn.to/2mi76T3
Sous Vide Container: amzn.to/2merrsb
Sous Vide Container Cover: amzn.to/2mbpTxt
Cheap Suction Sealer: amzn.to/2mtj1Oi
Suction Bags: amzn.to/2mXfSUO
Bag Holder: amzn.to/2vjBYp5
Mini Weight: amzn.to/2nF3Q2Q
Grate Inside Container: amzn.to/2pKCxIS (mine is 10x15)
Steak Rack System: amzn.to/2qu0eAK (Choose the right size for you)
**************************************************
* The link below has EVERYTHING I USE *
www.amazon.com...
**************************************************
* VIDEO EQUIPMENT *
Main Camera: amzn.to/2imsWSi
2nd Camera: amzn.to/2iqkxxb
Slow Motion Camera: amzn.to/2jTt8J8
Drone: amzn.to/2jSbK7G
Pocket Drone: amzn.to/2Aw0NQZ
Gimbal: amzn.to/2ilc3HU
Main Lens: amzn.to/2AzKumn
Zoom Lens: amzn.to/2BMF7k8
Large Travel Camera: amzn.to/2ntMidD
Microphone: amzn.to/2jVU3UC
Slider: amzn.to/2imtPdA
Tripod & Fluid Head: amzn.to/2mXhkGs
Voice Over Mic: amzn.to/2n69j1h
Acoustic Isolation: amzn.to/2mMWaxV
* My Music *
share.epidemics...
* If you have any questions please leave a comment below and I will reply. Thank you so much for watching see you on the next video! :-)
* We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
#DryAge #Cooking #Food

[@GugaFoods]

Get 20% OFF + Free Shipping at Manscaped code GUGA at mnscpd.com/GugaFoods

[@tempest4225]

HI GUGA

[@InTheWoodsToday]

Guga can you please make the best Venison steak ever?

[@gls888]

Totally throwing Leo under the bus.

[@the_baconspy4934]

Is angel ok?????

[@Black-Raptor]

How about dry age Meat in a peach cream for 24 hrs. and than make a mango sauce to it.

[@ogbuttonmasher5097]

Guga missed his opportunity to say..."I aged a steak for one year and that gave me a good amount of time to make the side dish."

[@GugaFoods]

Facts

[@llrp123]

@@GugaFoods hello sir

[@w3t_wlpes]

That would have been perfect 😂

[@pakchuasey3860]

What side dish...11 month dry age french fries?😂

[@rajpalsingh6283]

I was kind of waiting exactly for that line.

[@YokoX23]

Guga is a saint for immunizing his family against every possible foodborne illness

[@vascanj]

😂😂😂

[@princemoneycat5294]

😂😂😂😂😂😂

[@x88.berkay]

lol

[@vulk7183]

Is "born" in this case as the suffix to this certain food-related adjective really written as "-borne"? I'm currently learning English but most Americans don't properly have ability to speak and fully understand it from atleast a pseudo-etymological standpoint, as the reason I'm asking that question.

[@Delta_Quagsire]

@@vulk7183 Yes that's how it works in the American version of English. Our language is basically 3 different really old languages nobody knows how to speak anymore combined so most things make no sense.

[@daghul4785]

Imagine what other experiments are taking place right now in each one of Guga’s 97 refrigerators.

[@oxey_]

6:01 you can see in his eyes his mind is racing about the fact he called something they had to wait a year for terrible lol

[@Ramonatho]

"I dry aged it for a year." "You got issues bro." We all need a friend like Angel.

[@glebkorniyenko1084]

We all need an Angel-like friend

[@TriStarArchive]

all of us require camaraderie from a person like Angel displayed in the video

[@adamsteinhardt6393]

A friend like that is an Angelic gift

[@kevwwong]

The guy who created stinky tofu clearly did not have a friend like Angel.

[@alcabron1789]

@@TriStarArchive each and every individual across the face of the Earth would stand to benefit greatly from being in the fellowship of a sincere gentleman such as Angel, who would serve as the kind of confidante whom one would remain close with for life

[@iAmIronMan0605]

Guga: Always use your sense of smell if the meat is safe to eat. Also Guga:

[@deadlystalker7483]

I'm waiting for someone to explain why the smell is good🤣

[@philippopescu7563]

@@isaiahc8390 UNDERSTANDABLE, HAVE A NICE DAI 😂😂

[@raellskys4083]

@@isaiahc8390 so you really think people are HERE, to read all this crap?

[@tylerhicks771]

@@isaiahc8390 no

[@MAGIMECUTL]

your pfp used to be my old discord pfp, didn't notice there were more like me.

[@maxwelllittle5291]

At some point Guga will just start grilling dinosaur fossils.

[@timtim6373]

Bro made the century steak 😂

[@ohhman9400]

At this point I'm convinced that in the next 10 years guga will release an episode of "I dry aged this whole wagyu cow for a decade and guess what happened"

[@stevanusg1343]

the rise of a new pandemic

[@tedsheckler6648]

"My grandpa dry aged a steak for a century and put it in his will for me to eat it and guess what happened"

[@williamkanayama1697]

😂

[@deadlystalker7483]

@@tedsheckler6648 my great great grandad dry aged wagyu A5 steak for a millennia and put it in his will for me to eat it. What will happen?

[@roryevans4295]

Now I’d pay to watch that, has guga got a patreon so I donate to the cause?

[@Not_Ciel]

Little does Angel know that this was all a carefully crafted plan by Guga. Now that Angel swallowed the 1 year dry aged steak, Guga can finally begin to dry age Angel from the inside out. That’s the only way to explain how the other two spit it out.

[@michaellyska9940]

How many times did he say “enough talking about it” 😂

[@martinmicheal4595]

I will be surprised if he didn’t get so sick from this

[@user-bf6pz6kj8f]

agreed the steak is literally rotten

[@user-gd8tz2ok4i]

Yea

[@aircamflyer]

For such a long time, I've always wanted to be a "guest taster" with you and the guys. I'm rethinking that.

[@kireepotter4762]

Is it cuz you came to the realization that it'll never happen?

[@csam9167]

@@kireepotter4762 you roasted him as much as guga roast those steak cheeks

[@richardschneider4775]

smart thought read my reply to this science experiment with good beef

[@Mrtheunnameable]

Worth it

[@whyplaypiano2844]

@@kireepotter4762 Grow up.

[@themanwithaplan2711]

Guga is the kind of guy to dry age the air before he breaths it

[@arcticmonkey505]

This video was "How to Turn 72 ounces of Beef Into Just 8 ounces of Steak That You Can Eat A Year Later"

[@archeverything]

I got a good laugh out of your comment friend

[@TheSanndwichh]

@@arcticmonkey505 “that you can put in the trash a year later”

[@arcticmonkey505]

@@TheSanndwichh these videos should be called "How to waste food so that people don't realize you actually don't know how to cook"

[@MarkDeSade100]

@@arcticmonkey505 It's called an experiment, failed experiments still have value. Now we know that dry aging something for longer doesn't always make it better, there's a point when you should stop. That's useful information.

[@omgitsmarto5558]

I would be scared of eating a stake aged for an year

[@lindseymercuria3971]

Oh man, I got queasy just looking at him cut the 1 year steak. That was so nasty! Leo and Angel are brave af. LOL

[@SmeagolTheGreat]

I think museums all over the world need to guard their mummies really well, soon Guga will come for that thousands of years dry age goodness.

[@mattrice3993]

I was gonna eat that mummy!

[@VisiBun]

Angel is braver than me for swallowing that 1-year cut. I need him to be directly shown alive and speaking in the next video, just to be sure that the next set of showcased steak came from an actual cow...

[@IlDeimos]

I think most people in the dry age industry say that 45 days should be the most you should dry age for. After that, everything starts to go downhill. There are a few restaurants that serve 90+ day dry age steaks, but that's mostly for people that want to experience it. And I'm sure they dont sell many of those steaks.

[@chameleon8844]

This experiment is unreal! Love your videos!

[@Flotschi69420]

The most important question : WHEN IS GUGA GOING TO DRY AGE ANGEL???

[@BurittoSandwich]

This was part of the plan, with the steak they ate, Angel is starting to dry age from the inside

[@mestis343]

I mean wasn't it a Swedish guy who commented and got his request come through? Maybe if we ask Guga enough times maybe just maybe our wish will come through.

[@johncunningham4820]

I would just LOVE to watch the " Discussion " about that .

[@Idkwhattoput151]

@@johncunningham4820 “hey angel i’m gonna go ahead and put you in the dry ager”

[@James_D.]

When Guga hit 4M subs, he will dry-age Angel.

[@Ch4MMPBoi]

Had a wild dream last night that we were grilling steaks lol. Cheers Guga.

[@actually_zer]

i once had a nightmare where guga chased me and forced me to eat so much steak i threw up no joke

[@Ch4MMPBoi]

@@actually_zer sounds tasty but terrifying lol

[@breadinyoface]

Great dream

[@alexrekzu4079]

had a nightmare i was trapped in guga's dry ager

[@toren2099]

@@actually_zer sounds like a idea for meat canyon

[@MadameNasty]

Hi Guga! Could you please showing what you make with all the pellicles once you remove them from dry aged meat? I reckon it'd be pretty interesting and fun to see 😊

[@khawajth]

He feeds Angel with them

[@sammysteele432]

Does anyone else think Guga needs a channel just for his side dishes??? i have such a hard time remembering what video has the one i want to go back and try out...lol

[@jerryuutela2216]

Propably won’t happen since he makes money when people try to look for something and click through every video he has

[@proVShow]

@@jerryuutela2216 unless he finds it

[@Zedaso]

Make a playlist name it appropriately

[@xelitecody5980]

Find the knes u want and write it down on a cook book or something

[@Mornomgir]

dude. was thinking the same in the last well... many vids he made. he certainly does! I SUPPORT THIS IDEA

[@MrPikaso027]

Angel: “I’m worried for my health right now” Guga: “No you’re fine” 😂😂😂😭🤣

[@slumpdpapiii8038]

LMAO CUZ GUGA THE DEFINITION OF HEALTHY

[@jsnam8139]

thats peter griffin vibe lol😂

[@miguelramirez1224]

It’s the “You got issues bro” for me 🤣💀

[@MeetCatsssss]

Dry age it for eternity, guga

[@bermchasin]

that doesnt make sense... we'd be waiting forever, long past the heat death.... maybe something more reasonable like a billion years

[@TheMillennialGardener]

Just a friendly reminder to dry age a rib roast in *miso paste!* Not a marinade on individual steaks, but a real 30-35 day dry age. It has everything great for a dry age experiment: spreadable, fermentation and umami! It has to be a home run, Guga!

[@kneecole8446]

He already used miso paste.. can’t see him using it again just in a very slightly different way

[@TheMillennialGardener]

@@kneecole8446 He has not used miso paste. An overnight marinade on an individual steak is not the same as a 30-35 day dry age, hence the specific nature of the request. A marinade and a dry age are not even close to the same thing. They are radically different.

[@CaiJabari]

🤣🤣 here we go again. Lol maybe it's on his list of to do?

[@minakiel2930]

@@kneecole8446 why is it so hard for ppl to understand the marinade is not coating and dry aging for a month 😭

[@jonestraloma]

@@CaiJabari I’m hoping it is.

[@Blizzerac]

guga must've looked at this steak everyday for the past few months just waiting to eat it

[@richardschneider4775]

if he didn't puke first

[@doreenrobles1582]

The face of guga after eating the funky meat 🤣🤣🤣

[@NekoHibaCosplay]

I haven't looked much on the history of this channel, but I think that videos like this are very important. Sometimes you have bad ideas that turns out to be instead very interesting, and then there are things that sounds like really bad ideas that turns to be exactly as bad as they sound if not worse.

[@mgt7473]

The thing about dry aging for a whole year is you need a bigger piece of meat. You need a whole bone in rib roast with lifter meat included. You need as much as you can protect the meat you’re gonna eat after a year.

[@ember3579]

From the looks of it all you're doing is making your meat inedible.

[@adaelion3772]

@@ember3579 I am sure she would argue it already is.

[@fctucycy8v8yvy67]

@@adaelion3772 jajaja

[@DeathBYDesign666]

That and they usually age them on salt blocks if it's for that long or even longer, I'm sure it helps preserve the meat a little more. So he should try a larger one on a salt block next time. Aging for this long is a thing others have done successfully so this isn't an experiment as much as it is what not to do.

[@christophergolding7309]

Correct!!

[@edpotter1170]

Having just recovered from food poisoning with a little over a week old egg, I'm just genuinely concerned about Angel's health.

[@jakobfredslundkobbernagel5502]

Usually eggs have a shelf life for way more than a week - unless you live in a country (=America) where they wash the eggs, which removes the cuticle. If You dont wash the eggs, they can keep fresh for months - even without refrigeration

[@edpotter1170]

@@jakobfredslundkobbernagel5502 exactly. i got food poisoning from a supposedly fresh egg. so you see how worried i am for Angel's health 🥲 p/s: i know it was from the egg because that's the only "less fresh" ingredient i ate since the last couple of days before i got food poisoning.

[@randomstuff7668]

Damn i also just recovered after eating raw chicken on a pizza i ordered

[@magusperde365]

@@jakobfredslundkobbernagel5502 both washed and unwashed eggs can be kept for the same ammount of time. Only difference is the refrigeratiom

[@cericw1]

Every heard of a century egg?

[@Los150]

I won’t lie, I’ve seen so many cow hoof repair videos lately I thought the thumbnail on this video was an infected corium 😂

[@Brandon68plus1]

Made me think about a Mexican guy I know always telling me about cecina steak & how he hangs it from tree to dry out & puts salt on it to keep flies off. He always made it sound delicious when he said they made fajitas from it.

[@fiestykittycat]

This is the best wholesome cooking channel on KZbin hands down. Love your work and all you do to educate us!

[@tphillips1990]

I can't believe this video technically began in 2021... I am so damn glad you decided to start a KZbin channel, I've loved every video you've made since I started watching. Keep up the good work Guga and I hope you keep going for years and years to come.

[@bikerfoodie]

The reason I watch Guga's videos is for this "It's time for me to say enough talking"!

[@JaQba91]

• cut meat to half • put meats to dry-ager • • „but we have still dry-aged control one for 35 days” Guga just divided time in half and then bend one of them. Cooking is entering into new era.

[@larsmonsen88]

I fear what kind of videos will be on this channel in 10 years.."I dry-aged Rhinosteaks in vegimite for 5 years! Amazing!"

[@richardschneider4775]

food poisoning by proxy

[@MikeRotch11]

@@richardschneider4775 Munchausen by proxy?

[@ThatBugBehindYou]

At this point my dude doesn't even bother saying that the most important part of safety with dry aging is the smell because he'd just look silly now.

[@bucklystudly]

Did Angel get the runs?

[@richardschneider4775]

he was crapping his brains out that night 10:1 odds offered

[@remnant24]

He well could have though. There's a difference between a pungent smell which is usually safe, and a rotten or rancid smell which unmistakably means you should not eat it.

[@RevanParker]

2:38 'Oh man... it is noooot pleasantttt' hahahah, had me rolling all over the floor

[@jeffcarello7446]

OMG, the looks on all of your faces when you took a bite of the year old steak... lmfao 🤣😂😜 Love this channel...Thanks for all of the great content and keep the videos coming!

[@peterthegamer9334]

I see the grand plan now. Guga is feeding Angel all sorts of weird meat so Angel accumulates enough bacteria, fungi, and flavor to dry age him inside out! Can’t wait to see the result!

[@Raphie009]

Guga never forgot what Angel did to the cast iron.

[@HispachioZ]

@@Raphie009 *Wagyu Deepfried Shell Shocked intensifies*

[@danielboatright8887]

@@Raphie009 I was gona say the same.

[@buffaloblack3993]

Papa Nurgle

[@ericastein3926]

I’d love to see you use miso paste as there’s a few different types to try

[@darkmephilez]

Guga please don't get sick... we need you alive buddy!

[@omarsharif7395]

I'm really interested to see what a larger cut with more marbling would be like after am extreme dry age, maybe not a full year though. Something like an Australian wagyu score 7 in a large 3 bone rib roast so that there's plenty of meat to become the pellicle

[@thomashuff783]

The fat probably goes rancid

[@masondegaulle5731]

Something like a six to eight month dry so there's some funk there but it's not so strong as to be inedible.

[@jben1610]

yeah agreed & maybe also some drips of jack on it.

[@DannyboyO1]

Yeah, when I think of "aged beef", I think "we hung the carcass in the smokehouse" not... this.

[@Argo123]

Imagine leaving a meat to dry for a year just to make a video. Amazing patience

[@irishkniferd9837]

he should try trump steaks, arguably the greatest cut of beef on the planet!!! Better than anything Biden can bring to the plate.

[@jasono3421]

All dry age rooms/boxes are not created equal. As well as what type of meat your are dry aging . I’ve tasted really funky 50 days , then some 60 days I couldn’t even tell.

[@MorgueRat]

Is this safe to eat? I'd like to know the science behind this. 🤢

[@jasono3421]

@@MorgueRat as long as you cut the outside and no mold has creeped inside the meat then yes

[@robfreeman5783]

I've played around with dry aging enough. I think if it's Prime angus or Wagyu (Wangus), you dry brine it 24 hours, reverse sear it, it's as good and sometimes better than anything dry aged.

[@lafireteamplx3400]

Wangus contains both the wang and the anus

[@Jerraldough]

🧢

[@Yeyoooo]

Guga: your nose and sense of smell will tell you if it's safe to eat. Also Guga: it's fine

[@BruceGordonGamer]

Snow Country is the name of a region in northwestern Japan. In the Japanese language, the region is referred to as Gōsetsu chitai. Gōsetsu chitai translated to “heavy snow area. This is a reference to the heavy snowfall that this part of Japan receives. The town of Yuzawa part of the Niigata Prefecture, which is part of Japan’s Snow Country.

[@InsultDictator]

Guga we need a time lapse

[@evokaiyo]

There are quite a few videos on steaks that have been dry aged for over a year. There's one particular video from the channel "Eater" called "How Long Should Steak Be Dry Aged? - The Meat Show" from 2016. In the video, Nick Solares samples steaks that have been dry aged for 45 days, 90 days, 180 days, 240 days and 420 days. His reactions are very interesting to watch

[@NutritionPolice]

What was his conclusion?

[@thatsit6243]

Do a 1 year A5 wagyu steak beef experiment !!!!!

[@IyokuUnlimited]

One day we’ll have an actual zombie apocalypse and it wouldn’t surprise me in the absolute slightest if the origin was traced to one of these dry-age experiments.

[@youraveragejoe3349]

"Das just a potato wid sum crema" just killed me.

[@ESPSJ]

little does Angel know there's probably a 10 year dry aged steak coming at one point XD

[@SugarDemon1035]

9:08 "You got issues, bro." 😂😂😂

[@eyanlevin-lz5on]

bros side dishes must have healing properties

[@zstrode.8953]

"You got issues bruh" Exactly what I would have said when he told me "1 year" 🤣🤣

[@krismaturker6709]

4:47 I wonder how much did they paid Leo for this shot lol

[@ameer_saban]

I love how it feels like Guga did this video casually over a few days like he thought about it last week lol

[@DanSanChannel]

Angel just broke a record eating the oldest dry age steak and no one noticed lol

[@kelvina.4822]

Guga’s ancestor might dry aged dinosaurus’ steak and hasn’t been found yet. Guga will discover it and cook it!!

[@savagejx1]

In a recent episode of Food Wishes, Chef John made meatballs and said the ginger he put in the mix should have been added later because it softened the meat. Might be worth trying a ginger tenderizer experiment? Or dry age....

[@omfgfdp]

Hi Guga ! You always use garlic powder to season your steak, but I was wondering if it would not be better to use other garlic seasoning like fresh garlic, garlic paste or some kind of garlic compound better ? Would you make a video about testing different kind of garlic seasoning to find out the best way ? Love you

[@nihlify]

I believe he's already done a video like that. Don't quite remember if it's on this channel or his other but I know he tried different forms of garlic.

[@Uldihaa]

Fresh garlic would burn more than the powder, I think.

[@Ch4MMPBoi]

Yep, Garlic powder cooks the most evenly.

[@mflipflava]

He actually did that video years ago.

[@westwoodnik]

@@mflipflava Linky (or keyword(s) for search)?

[@ahha6304]

I can't stop laughing at Guga making his face like Katyayana in this episode

[@NoNo-hh7lr]

gugas demeanor and faces he makes omg bruh i could stomp on his face for 5 minutes straight

[@bapoanimation68]

The thumbnail made me think this was a zombie dissection video

[@TheWutangclan1995]

I come from a Chinese family where I deal with my folks taking raw whole fish and drying it on a makeshift hanger for a week with the smell running rancid in the house, then letting it age in a freezer for eons. I can’t imagine how bad this piece of meat must be. But I assume that if my parents did the same thing but with this steak, they’ll definitely eat it.

[@rehsa2194]

I've heard of this but never seen it done or tried it. But isn't that how they make fish suce too? Which is delicious.

[@DominicZelenak]

The amount of meat wasted from dry aging brings me to tears.

[@ginosgarage8565]

There is not one sentence he says where he doesn’t slow down the last word and say it elongated

[@jcas78]

When you do experiments like that you should have an ambulance waiting in your driveway.🤣

[@boarbot7829]

Hi Guga, please dry age in edible dirt/ clay! It would be so interesting to see what tones and flavours it would give the meat! This is the 78th time asking by the way.

[@miyamoto_ea452]

Angel has developed some unique stomach acids over the years with Guga. These acids can take the worst of the worst, much like scavenging birds being able to eat rotten carcasses in the dessert.

[@EmanueleVaccari]

lol

[@hexusmexus6971]

I think we should dry age guga because he will be super tender with all the lovely beef he’s eaten

[@patrickcronin6829]

Next thing you know, Guga will be trying some “ice aged” 10,000 year old Mammoth 🦣

[@Jordan-ws6jy]

1 year!!?? I'd probably forget it was there 😂😂

[@oLuisxx]

its crazy how guga has all his videos planned weeks months even a year in advanced

[@nerdkartoffl9019]

Nah. If you want to be sucessful with anything, you need to plan ahead. A year in advance is not very much in todays standard.

[@bigredradish]

i've been drinking a lot today and somehting about how guga whipped his head around eating the 1-year steak set off my fight-or-flight response

[@normalname8768]

I swear to god I've watched this exact video over a year ago... did I glitch into a new universe?

[@aphelion0000]

Have you guys ever got food poisoning or some kind of food related sickness because of Guga's weird experiments? If so, which one? Dry age? Mystery meat? or one of those random experiments?

[@aritonk.3557]

They will never tell you that

[@marcosmos7478]

@@aritonk.3557 yeah it goes aginst the channel's image, they want to always look good lol

[@nexusyang4832]

Have you considered trying the Japanese flash freezing technique of freezing at minus 30 or minus 40 and seeing the results of what happens after 30 days or 6 months?

[@aido.8149]

Bro said “enough talking” like 5 times 😂 sounds like a bad dad

[@carlosd5103]

RIP Angel. Taken so young. Man who lives by the steak dies by the steak 😁

[@rylandbennett770]

Guga! Your videos are the highlights of my week. My mouth is almost always left watering and my urge to grill raised. Just a suggestion but it would be really interesting if you took before and after weights of the meats, thar could really show how much was lost during these dry aging process. Thanks for the great videos! Much love

[@Neoxon619]

I think I remember someone trying a steak that was dry-aged for that long on KZbin before. I think he somehow liked it better than you all did. Maybe it’s an acquired taste?

[@coleragsdale4827]

That guy did it a little different though. Think it was max, or Matt or whatever the meat guy. He did the rib roast together and cut off as the days went by

[@cpilfold420]

Dry aging for the same amount of time doesn't mean They're the same. Some of them are done better than others. Although I'm not sure I've seen an example of a steak that's been aged for a year that was genuinely enjoyable. 120-240 days, absolutely.

[@syedzaidi1463]

I couldn't hold on "We will keep you guys updated" LOL

[@ondrejkral653]

Guga foods in few years: I went back in time to ancient Egypt, marinated and dry aged a steak for 8 000 years.

[@marcthedashergd6321]

Imagine how many side dishes guga can do in that amount of time

[@masondegaulle5731]

When I watch his clips like this I realise how organised and driven he must be.

[@Dr.NitishJ]

Hey Guga, reminding u for the 78th time to dry age steaks in fermented shrimp paste for 30-35 days. Anyway wish ur gastrointestinal tract good luck after this 1 year old steak😹

[@greentone-io]

I absolutely love the channel! Thank you for all the amazing experiments you do!! I do have a request: I would love to see you use multiple different dry age methods, that work, together on the same steak. Like, instead of a 30 day real dry aged steak, do 1) two weeks real dry aged, and then 2) two weeks butter dry aged after. And compare to 1) two weeks butter dry aged, and then 2) two weeks real dry aged after. It would be really interesting to see if combining methods makes a difference, and if the order in which you do them matters!? And you could try this with other dry aging and tenderizing methods. I would love to see if you can discover a new amazing method this way. 🔥🥩🥳

[@user-qc2dr9dl6k]

bro manscaped advertisements are sussiest existing

[@TONI-kw9nr]

I can't stop laughing at the reaction on Guga's face 🤣

[@Neighbor-]

8:37

[@Flimzes]

Guga turned into Pitbull for a moment

[@Alex-zi1nb]

Is there any research into what the molds/bacteria are on the outside? Would any amount be toxic, or taste bad? Or can you get away with leaving some on to save waste. Also would’ve been nice if you weighed the steak befor aging, after aging, and after trimming - to see yield. After a year all data possible should’ve been take, that’s a long arse investment!

[@HairlessRaccoon]

They’re basically all bad, and it’s not just cause it’s bacteria and mold, it’s also hard as a rock and will make cooking it an absolute nightmare. It’s best to remove as much as possible until you’re left with just the steak, even if it is wasteful. That’s just the price you pay for dry aging meat

[@earth7631]

@@HairlessRaccoon mhm, dry aging is sacrificing meat for more flavour and its also risky buisness with mold and other things.

[@HowieDoIt93]

The reason you can eat beef med rare or lower is because bacteria aren't found within the deep tissues of the meat. That being said, most bacteria reside on the surface of the meat. Dry aging essentially extracts the moisture from the meat. Since there is no moisture left on the surface of the meat, bacteria and other micro organisms cannot grow.

[@fatmanvidz]

Rumor has it, guga has a piece of meat that he's been dry aging for a decade. Also, you can make a really crazy oil from the trimmings. Sous vide it in 2 parts oil to weight for a couple hours

[@basmans1990]

'' I dry aged a beef for 35 years'' ; ''and you get just a little bit of that funkiness'' XD

[@atx0025]

I wonder if it's the size of the loin used that had it so tuff and different than 1 year dry aged I've had. There's a restaurant in Dallas called Knife that used to offer up to 500 day aged steaks to select clients and they were beyond tender but funk bombs. The 200 day is funky but delicious from them as well.