Why is Dry Aged Beef better? | The Bearded Butchers

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Today is all about Dry Aged vs Wet Aged, the differences, and how the steaks look when they're grilled. This isn't something to try at home, we have a commercial dry age room. There are some products available for home use but we can't recommend them specifically and this isn't specifically about how to dry age beef. This is something that can be unsafe if done incorrectly. The difference is simply that dry aged is refrigerated under controlled conditions left open, and wet aged is the same but the beef is vacuum sealed. Any time you buy a vacuum sealed bag of beef, it's wet aged.
6:02 - Beef dry ages the best, the fat in other meats like pork are more likely to turn rancid. Dry aged beef also needs to have some fat to avoid excessive evaporation losses.
11:36 - How long can you wet age beef and how long can you wet age beef? Here is dry aged and wet aged beef side by side in the cooler for 6 weeks!
You may find that dry aged steaks cost more, it's because there is yield loss. Nearly a pound in the steaks in our video.
17:46 - Wet aged steaks vs dry aged steaks cookoff and taste test at 22:40!
We used our very own butter blend as a base with black blend on top:
Black: bit.ly/3MRa9hA
Butter Blend: bit.ly/3L8QQ25
This is in fact the very first time we've done more than one flavor on one steak!
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[@juancook8007]

Bearded Butchers, has given me the confidents with all my butchery skills. I am fascinated with the meat trade and you guys do a great job walking individuals through the butchering process. God Bless America!!! Black Patriot

[@nevinkuser9892]

You doing butchering? Can you share a little bit about what you're doing? I've cut meat before but new to the art of breaking down a whole cow.

[@kentmikaelsson5257]

I miss my time back in my home country Sweden 20-35 years ago and I got,1/2 pigs,1/2 beef, whole lambs, wild bore,1/2 veal, and in the fall Moose then it was butchering and it was in a regular Grocery store. When i moved here to The USA 21 years ago,it is just slicing meat but now I`m to old to worry just hanging into retirement. I`m 57 done this business for 37 years. Love your vids and am happy to see you all so happy and proud of what you doing. Don`t see that nowadays..Happy Thanksgiving to the Bearded Butchers Family.

[@jonanolakers1567]

Vart kan man köpa halva kor. Jag och min familj försöker hitta en gård som kan sälja oss halva fjällkor

[@dmg4415]

@@jonanolakers1567 Kolla på nätet, kan finnas gårdbutiker som kan leverera vad du vill, men då är det kontrollerade produkter. Roligt att stycka en halv gris, men ha bra knivar och en bra plats att jobba på.

[@dmg4415]

Hälsningar från gamla Svedala!

[@kentmikaelsson5257]

@Tim M just 25.000? i was hoping for more than that😢

[@alexpaic2984]

@Tim M yup. Now he owes a public apology to all the vegetarian people watching this salivating. 😂

[@reviswright1035]

It’s amazing how you visually see a home grown butcher break down special parts of meat and very knowledgeable about the product.. here in Chicago I’ve rarely seen nor hear anything from a butcher’s personal Pandora’s box so big shot out from Chicago

[@joshlemery1160]

Thanks to the Bearded butchers…I now own a Traeger Grill, and just received my Bearded Butcher blend seasoning (hot), and my bearded butcher beef bites in the mail today. I work at a local meat market inside a grocery store, and I love learning from you guys.

[@guppybill]

Guys, I appreciate your knowledge and your willingness to share it. I work for a 98 year old, family owned, smoked meat and sausage making company in Southern Oregon. We also sell fresh beef, pork, chicken and fish; but only the very end of the cutting process. (I'm a musician at heart, so cutting meat actually pays the bills). To see everything in context, where it comes from, how it's processed all the way down to me has been invaluable. Thank you for this side project. Your knowledge and generosity are being multiplied. God bless you all, and fist bump on your success!

[@Zapp-fs9ml]

I really like this comparison between wet and dry aged but to be totally unbiased I wish you'd do a blind taste test with a few other people. I know everyone has their own preferences but I'd be interested in seeing some outsider reactions.

[@RichardButler-rm9nx]

Can't wait to try this Myself with several cuts of steak!!

[@hootervilletexas]

Incredible that you worked a shift and then spent the time to do this for us. I appreciate your time and expertise. Well done.

[@dmorga1]

You guys are awesome. Thanks so much for breaking this down. I saw a video about Ruth's Chris recently about how they had gone to wet aged for consistency (and likely cost control). Dry aged sounds like it will continue to get more rare and be something you can get at either boutique butchers or boutique steakhouses, because of the additional cost. I noted that after you weighed out the two racks, you had to cut more off the dry aged to get rid of the discolored ends. So, that's even more loss. Dry aged sounds delicious, but for any operation doing volume, you've got to have customers willing to pay, I guess.

[@obozomustgo5449]

I never would have imagined getting into watching a couple of guys butcher meat, but the Bearded Butchers have made this very entertaining and educational at the same time. Got into these vids in April 2020 during the shutdown with nothing to do. Thanks guys!

[@rodmckenzie9089]

You guys are true educators. You just explained to me everything to know about dry aged versus wet aged. I have occasionally splurged for dry aged beef at specialty restaurants and I've always understood how shrinkage and trimming loss makes it more expensive. I love your videos and keep making them Bros 😁

[@TheBeardedButchers]

Happy to help!

[@josephgraham5706]

Gotta be honest; my favorite part is the cook/taste/description. Knowledge comes in a very close 2nd. I've wowed friends and family numerous times based just on things I've specifically picked up with your techniques. Love this stuff, keep it up, and let freedom ring!

[@nonyobussiness3440]

You’re weird

[@crispybacon7937]

It's funny how Scott always goes for the biggest piece when offered. Reminds me of when I was a kid and my older brother always took the larger piece of whatever it is.

[@rp1645]

Thank you the Two of you you "ROCK" in my book. Showing the cut up. Then the two different "AGING" systems. Then to actually test the "COOKING" you make my mouth WATER. You two are Fantastic on showing the Difference. Man I wish I was closer to your Butcher place. Have to order your blends of seasoning.

[@tatmunkeyman33]

I love watching you guys work, we all pick up great tips and methods you use. Thank you for all the videos

[@billycarter1911]

God Bless the Bearded Butchers !

[@user-wr3vt8uq4s]

I've learned a lot from them. I've had the confidence to do a whole pig and big beef primals.

[@carolynjones2867]

A Men

[@christophervanvranken5061]

Amen

[@brianw572]

Another great vlog guys!! I have been learning so much from your videos since I started watching. Your channel is one of my favorites to watch!!

[@antonijogavran3431]

Best thing about you guys its that you are true family. Of all things that you do that is most inspiering. Best wishes from Croatia!!!

[@jamesmoon7312]

You don't ever let us see any Sean videos he is the backbone . Love to see the farm .I'm a farmer from Tennessee and there's a bunch of us .

[@jasongarcia9219]

Always a good day when Seth and Scott upload another great video!

[@dalemitchell-huntingmcridi3021]

Just got home from Colorado, son in law took a 5X5 elk. We cut and packaged it after 4 days. Man I can’t wait to try these steaks with the Bearded Butcher Seasoning!! Thanks for a great video. Sorry I didn’t stop at the store on the way through Ohio back to Syracuse NY. Keep up the great videos!!!

[@nyc10021]

I really like the educational aspects of these videos. I’m old enough to remember when the local butchers really knew their craft. Today, when I go to the supermarket the guy behind the meat counter doesn’t know a thing about what he’s selling. I wish I could find an old-fashioned Butcher shop. I wouldn’t even know where to look.

[@jeremyericksen8433]

they're there. you just gotta look.

[@cowboywoodard2569]

Yep they don't shit, I raise beef and Buffalo here in Lagrange texas, lots of Germans here and cattlemen, these guys are great as well

[@rwilson208]

I oftened wondered about the two. An expensive restaurant usually dry ages their beef and charge huge prices. I really like the way that you guys explain and show the finished product. Great Job once again.

[@rosynovello3011]

Incedible I am I Falls Church Virgnia I am dining this dream tonite , !!!!

[@barryeasterling3792]

Have not seen you guys since you stopped processing venison. Wow have you guys really grown as a business!! I was searching KZbin for processing venison and found you guys. Your store looks amazing along with the brand you have built Bearded Butchers. Your videos are awesome, what a great success story!! Keep it up guys, very impressive!! Bear

[@coltmcginnis6059]

You guys are really under-rated you do awesome work 👏 and awesome camera work with the intros and I learn while being entertained. Keep up the good work 👏

[@tomroe2861]

The love of a Hometown Butcher taken the time to not only show us, but to explain start to finish. Then you finish it off by cooking. You all rock.

[@kevinburns671]

At the meat shop I work at, we butter age American Wagyu. We let it sit in the cooler for 60 days before we bring it out for sale. The butter helps keeps the moisture in, and give the beef a delicious, buttery soft flavor.

[@sillieww]

Due to you guys my grilling has become very popular with family and friends, thank you Bearded Butchers.

[@chrishenicke2052]

I have dry aged deer of all kinds many times. It totally changes the way it tastes! Turns venison from slightly gamey to really beefy! 👍

[@bloomer3638]

how long do you dry age venison?

[@chrishenicke2052]

@@bloomer3638 I have aged it up to 21-28 days but your cooler got to be very cold for that, like 35-38 degrees. I would recommend leaving it on the bone and giving it at least 14 days. You will lose some meat due to the drying process but what’s underneath is excellent. I take the tenderloins out and leave the back straps on the backbone and age that way…. Would be same difference for a hind quarter though. 👍

[@inmotion81]

When I dry aged my deer few years ago it made it more gamey it was a mule deer .I aged for 20 days in my moms walk in freezer..normally I just vac it and wrap it in butcher paper then freeze it down .il have try it again. 14 days ?

[@chrishenicke2052]

@@inmotion81 I would try that. Make sure the temp is plenty cold. Also I would make sure that there isn’t anything else in the cooler, like chemical cleaners etc. Meat can absorb different odors. Idk, just thinking out loud. ✌️

[@foxrace0985]

I have aged my last two deer on ice in a cooler. 14 days for both. Last year was a big mature buck, i didn't age the tenderloins because i had always eaten those the same day, and they were super gamey. After i aged the rest of the deer you couldn't taste any gamey flavor at all. This year i agreed a doe, probably not as necessary but it will only increase the flavor.

[@troymaruska2666]

Your channel is awesome. My passion is in butchering. I work in manufacturing. I help all of my family and friends with butchering, curing smoking, and jerky making!

[@macsmith2092]

Still waiting on that elk hunt. I'm super excited to see that one. Great information on this video. Thanks for sharing.

[@annamanioka]

Excellent video, it not only answered my question from last episode, but it gives all details and differences between the dry and wet aged meet even the taste of each one.. Thanks so much for showing and sharing.

[@robertanderson8115]

These guys are the best. Enjoy all there videos. Very professional!!!!!

[@JimD4570]

Love watching you guys. I watch you guys all the time. I always go back through your deer cutting videos every year ehn I cut up our deer for the year. My wife got her buck in the archery season this year, I didn't have any luck in archery season but I conected with a big body 2.5-3 year old buck on the Rifle season. I always get great pointers from you guys when putting up our vinisson every year.

[@208RedNeck]

Subscribed. Found you guys from your turkey video, and now am hooked. Will be scouring for a great brisket guide.

[@r.h.6262]

Loved you Boys enthusiasm, your energy and your understanding of 'Dry Aging' over Wet Aging, and, basically, the way that you both enjoy giving others the benefit of your labors. Thank you!

[@TheBeardedButchers]

Thanks for watching, we appreciate it!

[@wifeysman228]

My Dad was a butcher, he passed away in 2016, man, he would have loved to watch you guys! 👍👍

[@stephencaine1548]

Cool to see the two methods side by side. Man, I’m cooking a pork shoulder with your original blend seasoning and it smells amazing!

[@luisrico9897]

I process and wet age all my venison, and it comes out amazing. Started two years ago and will do that for ever.

[@xRelyT1]

Awesome vid. Watching the butchering process you guys share with us has really helped connect more to different types of cuts. I wish we had more careers that are an art form such as you guys show with butchering.

[@TheBeardedButchers]

Great to hear, Tyler!

[@atbsigma]

Something about giving a piece to the cameraman warms my heart, bros! Steaks looked great and now I know why the dry age process results in a more flavorful steak

[@BearMeat4Dinner]

You fellas are the best! Great video as always!!!

[@TheWhitetailrancher]

I have honestly LOVED every one of your videos. To my knowledge I have watched every single one that you have published for public viewing. I just want to thank you for that. Yours is the only channel that i can stay honest and say that! Thank you again! p.s. i really enjoy dry aged venison personally. so i disagree with you as far as dry aging very lean meat. NOT saying you are wrong or anything. Simply a different opinion

[@shawnlen5119]

I've never even heard of wet aged steaks and only tried dry aged a couple of times in my life. Simple, to the point, explanation and straightforward test. Great video.

[@mickeymouse6487]

If you buy steaks in a store most are wet aged

[@rodnettinga9892]

Thank you for increasing my knowledge, God bless and have a great Thanksgiving

[@Galactis1]

I've not had aged ribeye ever but, it is; however, my favorite cut. This looks amazing, I know I would love it.

[@dallasburgess5329]

Can't say enough about the skill & knowledge of these guys. They make it look easy! I butchered a ram off one of their videos and let's just say the pause button was very well used😂; I just couldn't keep up. Thanks for the help! Keep up the good work!

[@TheBeardedButchers]

Such an honor to hear such praises from a fellow butcher! Thank you!

[@MrRebar15]

*The Bearded Butchers* Bravo well done, thanks fellas for taking the time to make this giveaway possible. God Bless.

[@user-gy5vv6wc4r]

Great show as always!!!!

[@jamesmicca]

Very well done videos. I enjoy your professionalism

[@dc1544]

you guys are awesome thanks and happy holidays from michigan.

[@user-es2bg2ki6r]

I remember when my dad was a butcher he would bring home dry aged steaks. They were phenomenal. I miss that taste of beef. Thanks guys!

[@loisgehman949]

Yeayyyyy!! I’m subscribed! I really enjoy watching y’all… I learn something new with every video you publish.

[@alexandriafoster4856]

Awesome video. My 5 year old son is wanting to become a butcher now. Thank you for inspiring him

[@charj57]

Have always enjoyed your channel. Happy Thanksgiving

[@RAD6150]

Started watching these videos about six weeks ago. These guys had me go from good meat to great meat. I am cooking off some grass fed, grain fed, and bison (E3, Greensbury) off their recommendations. Today I was looking for info on wet and dry age online and who pops up? BB! After that, I knew I had to sub, love this channel.

[@Just_Pele]

I feel for you, such a tough job. 😁 It really is, though. After 11-12 hours of butchering our meat I can really feel it, but I absolutely love the experience, and I have a much greater appreciation of the food I eat.

[@danieldelgado6464]

Thanks to you guys everybody at work comes to me for questions about meat

[@gordonwells1626]

Thank you fellas….very informative. I’m a hunter who ages in a converted 2 door SKOPE soda fridge in my shed. It works really well and with a red deer aged 10 days with hide off, the meat is tender and tasty. Some outer drying though and a bit of wastage.

[@cowboywoodard2569]

They are great brothers and says a lot about their father!!

[@turnbank3492]

Top shelf as always guys. Thanks again

[@kevinproulx7787]

awesome video scott & seth

[@tilethio]

I love the dry aging. First place the taste is quite different when you cut that meat it says "please eat me!". It also stay long since the meat creates a protective tissue. Secondly, it is so tender and easy to cut, cooked very well etc, The weight loss might matter a little for a market(which even could be recaptured with a small price to be added) but for a family it is not much. I am not sure how dry aged will react for seasoning. You guys should take a time to write a book based on your videos and photos. Love you boys! From the warm city of Addis Ababa in Ethiopia. 🇪🇹

[@yourbitcoinguide2465]

In Oregon hoping to stop by this spring on our way to Boston... much Love from Oregon.

[@MeadmakerDave]

I really appreciate the sacrifice you made to sample and quality check your work! 😎👍🍽️

[@TheBeardedButchers]

Thanks!! 👍

[@johnthonig1692]

@@TheBeardedButchers My nephew hangs deer in a walk in for ten days, at least. What are the cons of leaving the skin on verses skin off?

[@darkjester47able]

It's the slight jiggling of the camera when Spence is chewing happily that really brings this video together for me! LMFAO "You ready for another Spence?" You sir are lucky you still had a hand when you handed him that fork! #snacksforspence

[@Spencsaurus]

Bahaha I need all the snacks!!

[@pesser]

excellent work guys as always 👍🏽 keep em coming 🇬🇧

[@hollygeier1598]

We just received the BB Blend Butter and Black seasonings. Trying tonight on a venison tenderloin and sous vide them and finish in cast iron! I cannot wait.😊

[@thomasmarengi2951]

I want your job. The trouble with watching your videos is how hungry they make me! Thank you beard guys!

[@mikeduda1505]

Thanks guys, I’ve got to try you all’s seasonings.

[@philvictor5601]

I'm not even in America but man I love these videos. Every time I watch these videos I need to wear a bib to catch all my drool. I wish I could taste all those stuff you BBQ.

[@jack66648]

Awesome video as always👍👍

[@kitluedtke]

Enjoy watching people doing things that they love. Keep up the great work guys. FYI my beautiful Memphis smoker/grill is on its last legs getting repaired hopefully by a student at my HS. This principal would sincerely appreciate an upgrade in your giveaway. Happy holidays!

[@gchomuk]

Stumbled on this channel whilst searching for some grilling or smoking inf clicked the video, and step one was breaking down a cow. I told my son: " Best damned 'bbq' channel stumbled on yet". You guys are awesome. I've learned a bunch watching your videos. Thanks for all you do.

[@TheBeardedButchers]

We're so happy you stumbled across our channel, thank you for watching! We appreciate your support.

[@coreykessler1074]

Man I’ve always wanted a treager after watching you guys cook in them and seeing how good the food looks I hope I get lucky to win one to try your guys recipes they look so mouthwatering. Love the videos love what you guys are doing and hope to try your recipes one day.

[@renebrock4147]

Blessed Thanksgiving to you both, and to your families.

[@ferris_outdoors5866]

Just hit sub! I thought I already was subscribed😂 I just purchased my first home and I've been trying to learn how to cook and use my BBQ Grill! Your guys's channel is awesome!

[@MrHutch]

Thanks for another great and informative video!

[@moejoe1451]

Man - these guys are always on point. I'm always learning from these guys. Always providing great content.

[@TheBeardedButchers]

Much appreciated, Moe!

[@murmur3966]

I really liked this episode and the way you explained the processes will definitely change the way I shop my meat. I hope this to not going to be a dumb question, but seeing the incredible transformation of the dry aged meat peaks my curiosity to understand more. My dad was a butcher and he wrapped beef in layers of cheese cloth which seemed to lessen the amount of air penetrating into the ends for better yield. Have you ever tried wrapping the portions to be aged in cheese cloth in the past? Also have you tried wet aging the portions for 45 days, remove them from the bags, to then dry aging portions further? You could then get 60-75 day aged portions, but with far less moisture loss. My dad passed away a few years ago so I can't ask him if it would make a difference. I love your channel and I can't wait to see more from your channel.

[@MelordJenkins]

Condolences to your father🖤

[@w4ame]

Thanks for the video and give always. Happy Thanksgiving!

[@sandib4234]

Great info n video, both looked amazing! Got my spices n Carnivore T-shirt coming any day LOL. Happy 🦃.

[@jefflester4979]

You guys are not only good with your knives, but good with the chew as well!

[@jenniferyoung4305]

You videos are awesome. TY for sharing and educating us.

[@caseyberning7789]

I don’t know how you stand doing your job, LOL!!! Always look forward to your videos and what I can learn from you guys. Much love to y’all!

[@kaykringle8241]

Love the info on this channel

[@arthurwilson2214]

Great comparison! I like the way you guys always put it together... Simple.

[@TheBeardedButchers]

Glad you think so, Arthur!

[@jonathoncampbell5025]

If yall just knew how much noledge yqll give me. I have learned so much for the beaded butchers. I have told my dad and a couple of my cooking buddies about yall. I would love to come a check out the shop one day and get some of yalls products. Keep up the good content. Yall are the bomb 💣

[@jslmsn829]

I have learned so much from your videos, keep it up guys!

[@bradleyswanson3034]

Could you guys do a video on what wet and dry aged beef should smell like and how to tell if your beef is rotten or safe to eat. I was given a strip loin that was cryovacced and when I opened it WOW! It about knocked me over because it had such a funky smell.

[@jmtwhitley]

Love these videos.. Have learned so much and getting better at butchering thanks to y'all

[@TheBeardedButchers]

Rock on!

[@maverickweldiing8621]

and yet another great video keep it up guys

[@sanfordhoffman2392]

Great video guys. Home run.

[@rolo1054]

Yet another good day of education. Well done, gentlemen. Again.

[@timjones147]

I’m jealous. Watching y’all butcher beef kills me. All those cuts. Great video, I really enjoyed it. Thanks fellas

[@ksey3735]

Been wondering the difference for a long time, appreciate the informative video.

[@brettmccullough6291]

Big fan from down under….keep up the great vids. Cheers guys

[@TheBeardedButchers]

Thanks, will do!

[@jeffmcrae5336]

Thanks guys, I have always wandered what was the difference. Keep up the good work!

[@graynotescartridgebox]

Thank you for the opportunity. Love the channel.

[@michaelougarezos8963]

another crazy good video Seth and Scott. I'm loving it 🥰🥰🙏

[@TheBeardedButchers]

More to come, Michael!

[@mike81399]

Great content as always 👍 Happy Thanksgiving!