Finally someone answers the taste question with good comparisons.
@jamespadilla57033 жыл бұрын
45-60 days is that sweet spot especially if you are using something like Umai dry age bag
@ldmcnutt3 жыл бұрын
Umai dry bag = no mold growth though right? I watched a side by side test of dry aged, no bag vs Umai bag and they said no bag is completely different and much better.
@TBadalov Жыл бұрын
Beautiful voice she has. Was pleasure to listen to
@KeyGames35 Жыл бұрын
so they wind up wasting food compared to if they just cooked it fresh?
@jimhandler11293 жыл бұрын
Just think Gordon Ramsay was throwing away all of that dry aged meat all this time.
@kaib281 Жыл бұрын
Cuz its nasty
@ridethecurve554 жыл бұрын
Diana, what is your opinion on aged (elderly) cows for beef eating?
@CertifiedAngusBeefTestKitchen4 жыл бұрын
That is an important part of how our brand works. We take the best of the best and only cattle younger than 30 months of age qualify as “A” maturity make it into our brand. This gives you superior color, texture and tenderness of your steaks. Basically a better eating experience all around!
@Burrkilla4 жыл бұрын
Never had one before but would not be opposed to trying it at least once. Thanks for the great videos. Can’t believe this channel hasn’t taken off with subscribers yet. 👍🏻
@CertifiedAngusBeefTestKitchen4 жыл бұрын
Thanks for watching! We've grown quite a bit in the last year and will continue to improve.
@camwhitman54252 жыл бұрын
I wanted to know what temperature and humidity for the dry aging. Thanks.
@Valdarno83 жыл бұрын
No molds grow on Parmigiano. In Italy at least
@rajmund71812 жыл бұрын
Before that videos i eat daly normal steak s but when i buy my fist tbone dry aged steak whit only 27 days dry aged process....i eat inly that after it😁😁😁I thinkin open a restaurant only for dry aged staff❤❤❤
@LM-li7pd3 жыл бұрын
I’ve tried dry age, and it wasn’t for me.
@blairbarkley5160 Жыл бұрын
Dianne, what is your thoughts on a counter meat cooler for dry aging? Are they worth the investment?
@rockheadbikes16753 жыл бұрын
what is the optimal temperature to dry age beef?
@CertifiedAngusBeefTestKitchen3 жыл бұрын
Thanks for the question. From Diana: "It is best to dry age beef at refrigerated temperatures. You want to be above 29 F (meat freezes at 28 F) degrees but below 40 F degrees (otherwise you risk the product going rancid). Ideally I would keep it at 36 degrees."
@videotaki59742 жыл бұрын
can I dry age with olive oil
@Joseph-wh5of Жыл бұрын
I don't really care for dry aged steak, it tastes like rot.
@kmflanna2 жыл бұрын
If I bought a whole untrimmed tenderloin 2 weeks ago, is it too late to place in an Umai bag, vac seal, and dry age for 30-35 days? Have I already ruined the meat for letting it sit in the fridge for this long?
@kmflanna2 жыл бұрын
loin is still in the cryovac bag
@s.k77702 жыл бұрын
@@kmflanna I would assume it’s fine
@kenbell78573 жыл бұрын
Can you dry age one steak or do you need the large pieces. Plus can you dry age pork moose or deer meat
@CertifiedAngusBeefTestKitchen3 жыл бұрын
Dry aging involves mold and precise ventilation and temperature. The reason whole muscle cuts are used is to prevent bacteria on the inside. If you did one single steak, it would "shrink" into a very small piece of meat, and the chance for contamination would be greater. We don't recommend dry aging at home.
@therealkingfrances32422 жыл бұрын
What temperature!!!!! ??????
@Animalfarm4481 Жыл бұрын
Above 29°, but below 40° - ideal temp 36°
@cmdeeqtee70572 жыл бұрын
How can I remove the smell? I hate the smell
@monkey_ish41172 жыл бұрын
What does it smell like? I never had it and doesn't seem appealing to me.
@piocet4 жыл бұрын
At 6:16, clearly the dry aged is prime and the wet aged is not.
@CertifiedAngusBeefTestKitchen4 жыл бұрын
You see the marbling a lot easier on the dry aged steak and it does make other steaks look inferior. This was delicious!
@johnbollinger48969 ай бұрын
cab beef, yeah agreed looked prime vs choice
@hazard1024 Жыл бұрын
"Savoy" aka rancid and moldy mhmm
@benjiebarker Жыл бұрын
So spoiled meat which should be free by then lol
@xenulus52822 жыл бұрын
If dry age steak has a bleu cheese-like taste to it I will for sure be steering clear of it. Can't stand bleu cheese.
@elisalabrador8353 жыл бұрын
If I have a dedicated fridge for dry aging, do I need to use the bag?
@CertifiedAngusBeefTestKitchen3 жыл бұрын
No
@ldmcnutt3 жыл бұрын
I’m getting ready to set up a garage refrigerator for dry aging and had the same question. Videos I watched say that the bag prevents the penetration of penecillium molds that give the nutty flavor of blue cheese. With that said, can I seed my meat locker with a container of blue cheese that has started growing mold on it? Is that the right organism?
@bunbuns22754 жыл бұрын
Can you put cheese on a normal wet steak and have the same flavor without the need to dry it? 😆
@Sxcheschka2 жыл бұрын
Guga
@ronaldstewart8033 жыл бұрын
When you Wet age in a bag can you leave it standing up
@kaspervesterskov180616 күн бұрын
Just so we clear. One of them is a steak. And the other is a dryed aged steak . Why do you call the normal steak. A wet aged steak? Its like when they started writing on water bottles water with out gas. When its just water. I dont get it ?
@chachaman4980 Жыл бұрын
What is the recommended temp and humidity schedule for aging?
@Animalfarm4481 Жыл бұрын
That’s what I’m wondering-some fridges have more humidity than others! They have something called a Umai bag to help with humidity and bacteria
@Animalfarm4481 Жыл бұрын
I found the temp further down the comments-above 29°, but below 40° - ideal temp is 36°
@jamespadilla57033 жыл бұрын
All that trimmed pellicle will make the best dry aged burgers
@steveniemyer92883 жыл бұрын
A wet age steak vs 100 day dry age stark is too big a difference. Even a A 35 day dry age steak is going to taste drastically different than a 100 day dry age steak.
@CertifiedAngusBeefTestKitchen3 жыл бұрын
You are correct!
@davidnemecek74792 ай бұрын
Top question about dry aging is what is dry aging.
@sweetpeasjaxАй бұрын
😋
@GroguSlayer694 жыл бұрын
1 word, reverse sear. 2 words.
@CertifiedAngusBeefTestKitchen4 жыл бұрын
3 words. Thanks for commenting.
@b.r.fowler7854 жыл бұрын
Six words: My favorite method of cooking steaks.
@stevencriswell12672 жыл бұрын
always best
@alloymineral485 Жыл бұрын
I haven't had an opportunity to eat a dry aged beef therefore, I just can't give an opinion of it.
@magooccna Жыл бұрын
It's just wastage. I can never understand why people dry age, pardon my French is utter rubbish. It's not like it taste better unless you're a zombie nobody should be eating this.
@SkyWolfSkydive8 ай бұрын
You have absolutely no idea what you’re talking about and it’s quite obvious to people that know Dry aged beef