Tomahawk Steak Battle: 30 day Wet-Aged vs 60 day Dry-Aged

I am back this week with something awesome, but before we get started I hope you had a fantastic Thanksgiving with the family. I was able to see many of your smoked turkeys on social media and I’ve got to say they all looked amazing!!
Today we are taking a closer look at wet and dry aging beef. German from Meat n’ Bone is back with two incredible Tomahawk steaks. One has been wet aged for 30 days and the other has been dry aged for 60 days. We go into detail about what aging does to these steaks, but also we will be able to answer all your questions. So stay tuned to see if these are worth a try and see if the process of aging changes the flavor and texture.
See recipe here: www.fogocharcoal.com/blogs/co...
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[@BillHimmel]

Great to see a wet vs. dry age battle!

[@FOGOcharcoal]

Glad you enjoyed it!

[@jefff4926]

I use Fogo for all my smoking & grilling. Going to try some Tomahawk steaks next. Nice job and great videos.

[@Ben7seven7]

5:40 no, "nicer restaurants" will be serving dry aged, not wet aged steaks. The average being a 21 to 35 day Dry age.

[@NelsonCobb]

That looks amazing! I tried your reverse seared duck and it was amazing! I didn’t use charcoal just the oven but It was so good I did a video on it lol!

[@luisalbertodiazdiaz5348]

Excelente carne y muy buen video.Bendiciones y éxito para el equipo.

[@jpgsf1978]

Total nonsense to pay for bone !

[@michaelschatz8744]

Jeffrey Germaine actually when it’s dry aged bone in you get a mich better result when it comes to juiciness. Furthermore is it pretty cool to throw something on the grill called tomahawk :P

[@jpgsf1978]

Michael Schätz , I agree on dry aged bone-in. I do it myself. It is the worthless extra bone. I don’t pay for worthless bone. Enough said.

[@rekdaknight]

I agree with you but my dog doesn't he pissed now. Lol