I tested how long you need to dry age a STEAK to make it PERFECT

[@TROYCOOKS]

Great experiment Roel. I had a 90 day dry-aged ribeye once and it was too strong of a flavor for me. I prefer the 7-8 week aging myself, so around a 50 day aged steak. Cheers brother!!!!

[@mylesdeep1736]

30-40 day to me is perfection

[@gavinhenderson5862]

Show them how to drink irresponsibly, T-Roy.

[@bigredginger2956]

T-ROY! Cheers!

[@chitala383]

I dry age prime rib at least once or twice a year for the last few years now. I've found that 45-50 days is right where me and my family like it best. I did 58 days once and, while I enjoyed it, my wife didn't as much.

[@tombernatz3027]

I am 73 years old and never had a dry aged 🥩 steak...you peaked my curiosity and will be doing it in the near further. Thanks for this segment.

[@TBP-st3bn]

Get thee to a quality butcher that sells prime grade dry aged steaks and try one, stat.

[@STAR0SS]

At 73 years old you're the dry aged steak.

[@tombernatz3027]

@@STAR0SS ....you are correct....I am all shriveled around the edges.🤣

[@scott729]

@@tombernatz3027 Good sense of humor. Time marches on and there is nothing we can do about it but get all we can out of it. I will be turning 54 in January and can remember being in HS like it was last week. Goes fast and STAROSS will figure that out some day.

[@mogarcia9755]

This should have been a blind taste test to be more accurate, knowing what age your eating does influence your mind unknowingly…

[@morrisonhulshof3224]

True im going to keep that in mind

[@johnfran3218]

When things were at their very worst: 2 Suns, Cross in the sky, 2 comets will collide = don`t be afraid - repent, accept Lord`s Hand of Mercy. Scientists will say it was a global illusion. Beware - Jesus will never walk in flesh again. After WW3 - rise of the “ man of peace“ from the East = Antichrist - the most powerful, popular, charismatic and influential leader of all time. Many miracles will be attributed to him. He will imitate Jesus in every conceivable way. Don`t trust „pope“ Francis = the False Prophet - will seem to rise from the dead - will unite all Christian Churches and all Religions as one. One World Religion = the seat of the Antichrist. Benedict XVI is the last true pope - will be accused of a crime of which he is totally innocent. "Arab uprising will spark global unrest - Italy will trigger fall out" "The time for the schism in the Church is almost here and you must get prepared now" The Book of Truth

[@firecogs]

I’ve been dry aging my beef for around 2 yrs now. Always have dry age steaks in the freezer ready to go. The longest I’ve gone is around 6 Weeks on the bigger cuts. For the smaller cuts like the tenderloin I like around 3 weeks. If the cut has a bone I think it does well with additional weeks of aging, if it doesn’t have a bone then I think you get to much waste when you trim off the dry parts.

[@scott729]

agree .... not that anyone cares, lol.

[@jmmeares]

There is a restaurant here in Australia called Firedoor. They have a 200+ day dry aged rib eye on their menu. I've not been there yet but it's definitely on my bucket list.

[@angelrebollo6910]

Indeed chef Lennox has taken grilling to a whole new level, like Bittor in the Asador Etxebarri, outside Bilbao, in the Basque Country. Great video, quite an investment indeed, thank you for doing it.

[@anml1969]

36 days. I’ve done it three times, with beef bought from the retail store of the abattoir. I tried 12, 24, 36 and 48 days. 36 days is perfect. 48 days is amazing, but you need to discard (or feed to the dogs) more crust than you will cook.

[@stevemuetterchen]

Yes, the same experience made. 5 weeks work perfektly for me.

[@29madmangaud29]

Hey GREAT TO KNOW: I've got buddy's at work who are trying this out at home, and I've seen "GUGA" do this for some crazy amounts of time too, and when I do attempt it, I don't want to mess around, I'll want to just do it for the "right" amount of time. Thanks so much!

[@calv1nandh0bbes]

I’d have had a non dry aged steak there as a control, then you could compare all dry aged against that, then I’d feel you could say for definite which is better not just against each other. Great video as always 👍

[@MattiKekki]

8 weeks, that's the oldest I've had. Reverse seared. And it tasted guuuuuud! Love your show, guys! Eet smakelijk!

[@charmainevandiford6622]

I had 21 day dry aged and didn’t even notice a big difference. When I asked the owner he told me all his was done 21 days. Couldn’t tell it from one I got from the store and cooked myself and even think mine was better. I want to try the bag like you did in one episode. Maybe 30 to 40 days first. Watched another channel and they said some restaurants cook down the left over part that is cut off and baste a regular steak and there tasters said it was a dry aged steak but it wasn’t. Cool video

[@nickh402]

I love this! 45 day aged is the oldest I have had. I think older would be better, but there has to be a top end. I imagine between 4-6 months would be amazing. over 6 months likely gets 'subpar.'

[@SyntagmaStation]

This lad has a badass budget. Even if I had the time, I couldn’t afford to make such a channel. And I ain’t hurtin for money.

[@philiposm]

There is a butcher here in Montreal who does almost exclusively dry aged beef and veal. He’s done 1 year and 2 year and they are usually reserved and sold in advance. He regularly has 60 day on offer.

[@CatchMeNever]

I’d like to see a head to head challenge with your dry aged cabinets against the Umai dry aged vacuum sealed bags that you can buy.

[@01spec]

I just got some Umai Dry bags as a gift and was wondering as well.

[@lawrencesanchez1750]

I just got a cabinet dryager and used to do it in the Umai dry bags. I did both 60 days, and I found the Umai dry age bags was a way stronger blue cheese flavor than the cabinet. The wife and I perfer the Umai bags flavor wise but the work is easier in the cabinet and it doesn't take room in the fridge like the bags do.

[@smsandel]

Awesome experiment. 55-65 day dry aged is the sweet spot for me. Though when it comes to Wagyu A5, I aged a rib eye to 90 days and it was like a piece of heaven with that slight cheesy and nutty flavor blend that words cannot do justice to. Regarding tenderness, in my experience, dry aging has no effect on it whatsoever. 120 day aged beef can be just as chewy as a steak fresh off a carcass.

[@jeanpierre.durrant]

I was looking forward to this, for a long time!! You dry aged better than anyone else that I have seen. 35 days is the longest aged steak I have had, as my butcher dry ages all the time..

[@robvegas9354]

I have had 21 days dry aged... absolutely amazing.. have to look into this further :) great vid as always guys!!!

[@johnnyvavra815]

I live in good ol North Dakota - steak country!! And the only restaurant that sells dry aged steak (in the entire state) wont sell anything less than 100 days dry aged because they say the customers cant taste the difference when its less. (40 Steak + Seafood in Bismark ND) Cheers fellaz

[@dadssmokehouse]

Thanks so much Roel!!! Really needed this video! 😁👍👍😁

[@ruukusanla]

I do 35-40 days but seriously dry brine them for 2 hours (not overnight) too dry if you do. After hour 1 pull out to come up to room temp. A dry brined dry aged steak is life changing. I do mine in kombu. It creates an incredible flavour. Not seaweedy at all! Just savory goodness

[@davidfuertes1973]

I know altitude and seasonings changes the taste and texture of the meat for example the serano ham is aged in caves at high altitude. From my experience A steak just gets funky aromatic and some get a nutty flavors.

[@tonyharper5604]

I had a 56 day aged steak in New York. It was good, but can’t say it was the best because I am still searching for it! Keep the faith!

[@nytrukr63]

I did a 60 day dryage for Christmas lat year. Everyone loved it. This year I had to wait for a good sale, with meat prices being what they are. So it will be a 46 dryage this year.

[@podsi27]

This video deserves the continuation!!!

[@karl1111]

One of your BEST videos EVER!👍

[@ur1friend437]

Thank you for feeding the super cute and adorable dog.

[@Gazdo01]

Here’s what I would try, to make sure you actually taste a big difference between steaks. I would space them more, so let’s say 4 weeks (conventional dry aged), then 8 weeks (sweet spot for many people), then 12 weeks (getting funky), then 16 weeks (pushing it), and 20 weeks (just for fun and science)… Personally, I’ve dried aged once my steaks for 26 weeks at home, and found that the notes of strong blue cheese was too much for my palate! But some friends really enjoyed it, so… Great video :)

[@meezooy2k]

The longest i ever did was one year and 2 months, it was very very funky but in a good way. it was Black Angus Striploin Ms 3+. but i don't think i can do that again

[@shanebroussard6262]

I dry aged 2 rib eye loins in my fridge at home with pink Himalayan salt, 60 days then 45 days and let me tell you, you could cut the steak with the dull side of the knife! May have been the best steak I had. My only beef was I had to cut a lot off but that’s because my fridge isn’t a control temperature environment. It’s still worth it. Next time I’m going to try 30 days.

[@DCWhiting51]

Lennox Hastie from Firedoor is ageing steaks up to 176 days, you might want to try something like that as a test case.

[@TRSshield]

i waited to long for this video. Truly amazing!

[@jimduffy9773]

Go for it! I've done 6weeks and know that more would be better.

[@jks15jkhaha2]

different beef with require different aging times. ive aged a5 for 160 days and that was absolutely amazing. 30-50 days on a5 doesnt do much but lose moisture. the funky cheesey aged flavor starts to kick in after 60 days. that said, US prime beef, ive done 21, 30, 40, 60, 90, and 160. i personally liked 30-50, but my friends and others enjoyed the more aged ones. Australian wagyu is similar to a5, but because the beef itself isnt as clean in flavor, after 50 days, the original flavor of the beef will come out more.

[@jks15jkhaha2]

different aging set ups will vary on the results too. temperature, humidity, space, wind speed (inside), and the size of the meat, will all affect the end result

[@e6barlow]

Great stuff. Keep it coming!

[@one-dd8xy]

Should try intervals of 3 or 5, like weeks 3,6,9,12,15 or weeks 5,10,15,20,25 👌👌👌 Should be able to see the differences easier with the gaps.

[@BenTedesco]

Can you compare the first steak vs each week? I think that could give you a good comparison since you'd have a control

[@dres-bbq3569]

I did a Cote a los for 14 weeks lost a good ammount but boy it was worth it.

[@Alex-zi1nb]

good video idea, but for a true test would have been nice to see two things - standardized cooking, and blind taste. for the cooking you could have su vide them all to same internal temp then seared each side 1 or 2 min so all the same exact process. for blind testing you couldve had your team test and guess which was oldest based on flavor (you would know obviously and be able to tell them) also seems like 9 weeks is the very longest you want to go bc the dead/tainted color looked like it was starting to creep into the meat itself. not sure if that is ow it appears or if that dark color is okay

[@JoostvanderEijk]

I make a ham once a year. Pickle it in brine for a week. Cure it in the attic. I once forgot it and ate it 4 months in. Hard as a brick but very tasty! Not exactly dry-aging, but this is my 2 pennies worth. Suggestion: do an experiment with air drying ham ::-)

[@9laserjet]

Best video for a while. 10 weeks is the most I've had, it was a limit on how funky you want it. By the way, can you translate "Haas maglec" or whatever it is you end the videos with

[@Jo3y]

Definitely part II!!

[@marioh5172]

Well, it's certainly not a new idea but yes, I have had such bbq rubs and I liked them. Cane sugar and garlic powder would have possibly improved the taste in the mix.

[@highbypass]

Great video guys. Now I’m hungry !

[@brettfreeman9693]

I'm looking forward to your results.

[@dadssmokehouse]

Yes!!! Exstend the range, to at least 120 days!!! 😁👍 Btw, Morrison and Jim do a great job on these videos! Thank you!!! 👍

[@RasmusHald]

I have had 10 week dryaged cote du bouef. I really liked it, but it sure had a much more mutton like flavour profile, so I understand why many feel it is to much.

[@kmathis1253]

I vote for 35-36 days.. also liked the others tips of doing blind taste test and saving what you had to trim off so we can see. Terrific video!!

[@daveevans7438]

You hit it on the head when you said. "It's a commercial thing" The longer you age it the more you have to cut off. When you have to take a 36oz steak and cut it down to a 8oz, is it really worth it? On your next video save the cuttings so we can compare the total cut aways. How much are we feeding to the dog and how much are we getting to eat. Great cook!👍

[@nielsruge]

oz?

[@daveevans7438]

@@nielsruge ounces....

[@NobodyExpectsIE]

good stuff! Longest dry age is bestest dryage!

[@wrap-itsolutions2387]

With dry aged I personally like to leave some of the dark meat and fat ... just around the edges ... tastes amazing!

[@bubbafatas2588]

Very very few of us have the refrigerators to do any of this! How about dry aging a steak after is has been sliced into portions?

[@joshuadibble3815]

Great video as always. In the future consider a blind taste test as to make the experiment more pure, also consider a cooking a regular non-dry aged steak as a “control” for comparison. Keep up the good work guys!

[@karl1111]

Please look up “The theory of diminishing utility”. The more you get, the less you enjoy of an item! The FIRST bite of anything, will be the most flavorful! As you taste, you must cleanse your palette because your taste buds have been previously stimulated with a like flavored item, thus ginger with sushi!👍

[@richardwhitmoyer7918]

It appeared that the 9 week was quite a bit more tender. I am a meat cutter in a corporate chain grocery store the question I get the most is what cut is the most tender..... To me it is more about how you cook each cut not the cut.... I would appreciate clarification on this.

[@edwardkennedy2031]

I really like that you aged the beef of different lengths and evaluated the flavours by age. Would it be possible to do the same using cheap cuts and in a domestic fridge?

[@jlozano2014]

If you have a dry age bag yes it is

[@chrisprice3493]

You need to make gap between them bigger, if you are going to eat them one after the other. Or otherwise you will not notice the difference. Two weeks apart, 8,10,12 Great work guys and does your book have, cure your own bacon recipes in?

[@arno-4709]

Great experiment 👏🏼👏🏼👏🏼

[@InterTay]

I Would like to know if they got dryer as they aged

[@SendItGarage]

I’d like to see what method of dry ageing produces best flavour IG in butter, salt, lard, bone marrow fat ect😅

[@jorivera7902]

I’ve done 90 days dry aged before. I personally loved it

[@chazzzman4422]

Lennox Hastie does like a 240 day dry aged. I wonder how much difference that would be.

[@jimpalmer4061]

I did 4 weeks once on a choice 3 bone and it was great. Would love to see something about 12 weeks

[@yuriraijmann]

Beste Pitmaster, ik kijk uit naar het volgende dry age experiment. 👍

[@jeroenderksen5016]

Great video boyz. I hear you speak about the beefy taste..but how was the tenderness from td firstly till the last? And yea make another one 😋😋

[@RiazUddin-sk3uw]

Roel and Morrison doing science 👏

[@parttimegodxx]

Looks nice

[@toddmilner7843]

Did they smell different when raw?

[@Stlmgnolia]

Ballistic BBQ did a 200 day and Chef Curtis Stone in his restaurant in L.A, has a 90day

[@donezinesgt]

Thank u for making me a steak fanatic!!! Can’t w8 for u to send me that Phantom Grill! Lol

[@Jonas_Albert]

4:02. If it has dried out for too long, then it becomes less tender.

[@fodaforce90]

Part two let’s gooooooooo!

[@TheMFLORD]

Great video!

[@pastra2435]

Nice! Longest....10 weeks butter aged.YUMMY

[@karl-andreims2840]

Love your content, ive only done dry age bags since 4k+ 1k transport euro for a cabinet will make my wife kill me :) 30 to 63 days have i done so far. But not sure if bags are so good for the 90,100,120 and 180 days. Would be cool if you tried, can you also tell me name of your dry age cabinets :)

[@dgax65]

I would be interested in seeing the results on a few samples aged for longer periods. I don't know if it is worth the cost of using 1 week increments. Maybe you should just do it at one month increments. I think you eventually reach a place of diminishing returns. Is the flavor worth losing 2/3 of the meat? You might be able to do that once for an experiment, but not in a commercial restaurant setting. I think that's why most restaurants are only going to age for less than a month. They have to balance the dining experience with the food cost.

[@erikfeddes7799]

Gave video, leuk experiment.. mijn eerste x dat ik in aanraking kwam met dry aging, was op KZbin, een filmpje over 120 dagen wiskey dry aging. Linnen kleed om het vlees geknoopt en om de zoveel tijd ging er wiskey over. Misschien een leuk experiment met verschillende soorten goeie sterke drank?

[@NicksGotBeef]

Amazing looking steaks and great test

[@compagnomarco]

I tried a 200 days dry aged steak, and it has been the best one of my entire life.

[@richardveenendaal9005]

Such a shame regarding the "waste". I know why. But it where a few good :) What would the taste do, when you have a BIGger piece and cut up from outside and each week from the other side. Where the outside cut off is smaller and each time get more closer to the one steak you want but also enjoy in the mean time.

[@MrEsandSecrets]

6 week dry age was the oldest I've had. However, I don't cut away the dry parts, why waste good beef?

[@deathbloomtv]

Hey Boiz 😉 from spain here. Experience from butcher 5 weeks and from butchers here the Meat is great tender juicy and soo tasty. But i am also interested and i like you and your videos. I wish to see more good stuff like this.

[@Daeduluus]

The big question is is it worth the amount of waste after cut off between 7 weeks and 9 weeks though

[@gregbetts8057]

myself , i would have kept the bone in , just my preference . good vid

[@jeeping32810]

subscriber! I want dry aged pork? Make a 5-8 week dry aged pork option? Small yield, sure. But the taste?

[@Teamphi19132]

I would like to see what you can do with all the dry trimmings in different recipes. Burgers, chili's, meatloafs

[@Smirnoff44]

Hey, you can't use them at all for anything they are all binned, that's why people say its expensive as you loose all the trimmings.

[@kirkchatwin6160]

Please keep going guys

[@Alex-zi1nb]

im also surprised no real mention of "funk" or umami or stuff like that, just increased beef flavour

[@dadssmokehouse]

Whoa, "Jim Morrison"... rock on! 😆

[@xtreemej7]

Awesome!! Can you smoke some cream cheese?? It's so good.

[@Duschbag]

How does one Smoke Cream Cheese..? Cold Smoking for sure but I can't imagine how it tastes... 🤔

[@xtreemej7]

@@Duschbag Idk the science behind it holding it's shape. But I smoke mine at 250 with whatever rub you want on it for about 2-3 hours. Give or take. It's amazing. Look at my short video. And one on all things bbq channel. I'd love to see Pitmaster X do it!!

[@xtreemej7]

@@Duschbag for you and @pitmasterX kzbin.info/www/bejne/faPIqatsjriCnrM

[@sammygg21]

I watched your video. Pretty interesting to see it doesn't melt.

[@xtreemej7]

@@sammygg21 thanks for watching. I know right! I'ts sooo good. I'm gonna make some for Christmas gifts and I'll do a full video. Today I'm experimenting with Cinnamon and Nutmeg and Sugar, gonna call it "CAMPFIRE CHRISTMAS"

[@shadimurwi7170]

Chicken goat cow liver also taste great

[@4fortune1984]

Dry age is different then salting the steak and putting in the refrigerator for a few days correct?

[@Smokeywolf64]

dry aging is slowly drying the meat over time say a few weeks of till a certain moister lever and putting the steak with salt is called brining or curing. although you could dry cured meat.. but where talking charcuterie than.

[@notold37]

I will start by saying I've never had dry age steak, I'm on a limited budget and I don't see the point of it, I look at the waste of what you throw away, I'd rather eat my whole steak than throw it out, great video 👍🏼👍🏼👍🏼👍🏼🇦🇺🇦🇺🇦🇺🇦🇺🦘🦘🦘🦘

[@Duschbag]

LOVE... Dry Aged Steaks...!!

[@dadssmokehouse]

Love experiments!!!

[@cosmicsurfer5911]

9 weeks plus is a must to be non partial. 😋👍

[@lucabonaccio]

you should try 120-180 dry aged steaks they are the best

[@brandonchan8255]

I have no idea of his conclusion at the end. Did he like the 9 week or the 5? He said after going back to the 5 week, he went "wo!" Does that mean he then realized 5 week one made him go wow? I think Guga is a way better communicator.

[@neverica]

35 days is good for me. Have tried it on American Prime and Choice steaks. Not sure about his beef.

[@mercerultimateedition7325]

I would do the 60 day again as a base, then 90 day, 120 day, and lastly 150 day dry aged

[@jcjufer2737]

Never had a dry aged steak

[@paul_gradenwitz]

Each week longer results in more cut off waste. So the maximum ageing you can do is where there is no more meat left after cutting away the dark parts. The rest is the taste. Eet smakelijk