Dry vs Wet Aged Steak What’s Better? Very Surprising Results!
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- Опубликовано: 28 апр 2022
- I took two ebony Angus sirloins the same size. I took one out of the bag and left one in the bag and placed them in my dry ager for 30 days to see the difference.
The results were slightly surprising!
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Hi 20 yrs exp west aussie artisan butcher..ill have a crack at answering one of the questions. . the reason for the tenderness of dry aging. Decomposition.. we can safely do this without salts etc because we control all the factors that let bacteria grow .effectively curing it like jerky. Also the "purge" is called metaglobin its type muscle blood its actuall different to arterial blood or hemaglobin. Its slowly pulled out of the meat because its under vaccum.However if you hung the body for a week or 2 in the chiller before breaking it down and vaccum sealing you would still lose weight over the whole body as it drys in the chiller but less in the purge under vaccum for the same 30 days almost zero.. i personally go with 4 weeks max 6 weeks vaccum sealed any day . For flavour texture tenderness and weight loss. Also nicer/easier to prep trim and slice. . There. Novel done.
Finally an authentic cooking channel on RUclips! Exactly what I’ve been wanting. Thank you for this content Chef!!
And we got to see his Boning room. I just call mine my bedroom.
yes! no flashy bullshit or stupid overacting.
That garlic powder comment was a fatal blow to Guga 😂
Emotional Damage!
When Guga dry ages beef, especially high quality cuts, he just does Salt and Freshly Ground Black Pepper.
@@deanwilliams2374 Heart attack pictures, fatty foods is animaIs cIogged arteries, hard arteries, PH 5, no fibre🧟♂️🦠🍔🥓🥩🍗🍳🧀... 🤮. Vegans don’t stink. PH 7 , plants have fibre ✅😉, vegans are peaceful, Peer review science. Actual pictures of the heart. ruclips.net/video/15wgYsToORM/видео.html !!! ruclips.net/video/pFPFnhfuLrE/видео.html Vegans don’t have this problem because that is the animals. Vegans don’t get clogged arteries, 4% cancer if you’re vegan. Meat based diet 51% death rate. That is extremely high for a frigging burger etc. Gorillas in the wild, have 1 percent cancer. And they never ever eat animals !!! Peer review science !!!!
RUclips delicious vegan food. Time to change ✅❤️😉
@@niko_pdx 6 hours !!!! 🔴🦌. 5 days or more sitting inside your stomach puuuu-trifying !!! No fibre if you eat animals in their secretions !!! Timelapse. ruclips.net/video/lmSrUvgWiqE/видео.html .... 🤢🤮.. That’s why I am vegan !!!! Your teeth are flat 😬. And your stomach is very very long, “combined length of the small and large intestines is at least 15 ft in length”. We are herbivores. The ape family. ✅❤️😬💪🦍 GorilIas never ever eat animals, they are huge !!! 98.6% the same as us !!! And I’ve gotten bigger and stronger and fitter on a plant based diet. Scientific fact !!!! Fat deposits clog the arteries, eating animals and their secretions. Deodorant mask the symptoms but the shoes and socks and armpits.. 🍳🍖🍔...🦠🧟♂️👕🧦🥾🤮...
@@VeganV5912 wow, great addition to the conversation!
This looks amazing and I love the commentary that Andy gives. Keep up the great work!
As a fellow chef, really enjoying your videos, keep up the good work mate! Hoping for more informative videos like this one
Yes, Id love to see the same type of comparison between completely fresh-off-the-animal and straight-from-cryovac bag, too....
You've got a really nice presentation style - Really chill, informative and very very easy to watch. Keep it going!
real pros don't need bombastic presentation to make some really great content :)
@@ElBach1y so much better than Jamie Olive oil
Thanks for taking the time to make this video. It's was very well put together and informative.
The garlic powder comment was firmly directed at Guga / SVE 😂
Fascinating insight! Thank you Chef, Andy 👍🏽👊🏽✌🏽
I’ve always wet aged my wild game - venison and goat .. I find there is less wastage which is critical on a smaller animal .. great vid with spot on to the point delivery 👌
wild goat or domestic? Grass fed?
@@spinningbackspin wild mate
@@greatdividehunting7887 Oh lovely!
Dry age is NOT worth it, gets too smelly & you lose too much mass in water along with the trimming you have to do!
IF you have a DOG, puppy will LOVE you for it! LOL!
@DMSProduktions dry age further than 15-20 days is simply put a fetish. Flavour develops very well in this timeline, after that it gets very distinct, and you have to be lucky enough to afford trimming. Experimenting is good 😉
Would be interesting to know how much water was lost during the cook? I wonder if the wet aged steak lost more during the cook and the overall wastage is more comparable to the dry aged?
I'd bet the wet age did lose a bit and by the time its all said done they probably were pretty dang close in weight from raw to dressed and cooked. Although I would guess the wet age still retained a bit higher of a percent overall.
You can see in the video that the dry age is a lot dryer than the wet aged. During cooking they both probably lost similar amounts of moisture, so the wastage is not comparable.
I too wondered if dry aged losses less on the cook than wet
@@Chroniknight less, but probably not in large amounts
Wonderful video! Love to see more of these and others similar. Beautiful art work!
Thanks mate, nice presentation.
Love the recipe videos and shorts but this was super cool as well. Hope more of them pop up :)
Hi Andy, great vid. Would be interesting to see a longer age around 60 days and the flavor comparison.
I always wet age my briskets for 30-45 days from pack ..never fails ..Im smoking 2 briskets for my restaurant tomorrow ..love the video and I wish I had a dry ager!! Great work chef
Possibly the most informative video you have done mate. Excellent 👌 thank you!
I always wondered what the difference was. Thanks for clearing that up! Love your channel!
Cool man… I’ll be a long time viewer, that’s for sure. I’m in Melbourne too actually. Good to see another NZ fella up this way. Keep it up 👍🏼
Love your videos mate awesome to see your career and skills
Love your long videos! keep it up!
Great video Andy. I really enjoy your content.
Great content, would love to see a video on improving cheap cuts like rump and gravy to enjoy steak on a budget?
Awesome channel - would love to see more of these type videos/experiments!
Great Video!!! Really appreciate the honest opinion. Any tips on dry aging in the bag without having a dry aging refrigerator?
From what I’ve seen, you can’t dry age in the bag. Dry aging involves losing the moisture and it can’t evaporate in a sealed bag. Most restaurants in the US that dry age have special coolers with moving air at a constant temp.
You have the best job in the world. Testing tasting cooking. Perfecting things to make peoples dining experiences memorable. Great job chef.
Another great video!! And the grill marks on those steaks were spot on!!🥩🥩🥩🥩🥩🥩
Beautiful. Thank you for your insight Chef. all love and support from The PNW.
a weight comparison of the cooked cuts would've been interesting. Love your work.
Great explanation and experiment. Learn something from you every show. Thanks Andy
Great video! Many thanks for sharing this with us.
I try, and dry age any steaks that I do. Usually for about 7 days.
Where I live the standards in good restaurants has fallen.
So you will have to go a distance to find a good place. Sadly economics has forced many places to take short-cut's which has affected the food.
Cooking dry aged meat. You could try this method. Do not pan fry.
"T" Bone Steaks, 4"/100mm thick.
Trim excess fat off, before dry aging. 7 days minimum. Salt the fat only.
Brush with oil. Do not cut off the hard crust*, or fat before placing on the coals of a cool fire. (*This is the best bit).
Do not season. Cook slowly.
Have a "Chef's test one" going as well. To test as you go along, with a nice coldy of course.
Lightly season. Rest for at least 15 minutes. It will be Yum Yum.
Kind regards, and greetings from Africa.
Great video Chef!! IS 30 days aged the longest you go for dry aging , are there any exceptions for going longer and does that depend on the cut?
Hy Andy, it is good to see how you eat steak (not just how you make it:). not just a tiny size...haha
Thank you for making videos. A big fan!
I’ve been waiting for a video like this!!
Totally spot on 30 dry aged is minimal. Had a 100 dry aged at Hereford Beefstouw in Melbourne that's about as far as I would go. Again thanks for your fantastic knowledge chef and look forward to more videos.
Thanks mate 🙌
I think 60 day is very nice and 90-100 becomes something else entirely but is probably also my favorite.
At my work we have two big dry aging cabinets and at some point we made a test with letting a loin hanging in there for over 150 days. I wouldn't say it was inedible, but certainly not suitable for most tastebuds. Very funky, kinda cheesy with milkynotes.
@@andy_cooks
@@McShag420 Heart attack pictures, fatty foods is animaIs cIogged arteries, hard arteries, PH 5, no fibre🧟♂️🦠🍔🥓🥩🍗🍳🧀... 🤮. Vegans don’t stink. PH 7 , plants have fibre ✅😉, vegans are peaceful, Peer review science. Actual pictures of the heart. ruclips.net/video/15wgYsToORM/видео.html !!! ruclips.net/video/pFPFnhfuLrE/видео.html Vegans don’t have this problem because that is the animals. Vegans don’t get clogged arteries, 4% cancer if you’re vegan. Meat based diet 51% death rate. That is extremely high for a frigging burger etc. Gorillas in the wild, have 1 percent cancer. And they never ever eat animals !!! Peer review science !!!!
RUclips delicious vegan food. Time to change ✅❤️😉
So I work in a butcher shop and I enjoy cooking at home. I've done a few experiments in my time, and I definitely agree that I prefer wet aging over dry aging. I don't like the taste of dry age and I feel the wet age is more tender and juicier.
That being said, I definitely like garlic powder on my steaks 😂 But I'm really glad you didn't use any pepper. I don't believe pepper has any place on beef.
Also, I don't agree with resting steaks. Something larger like a brisket it's necessary, but on steaks I feel you lose too much heat and don't actually get enough benefit to be worth it. I like my steaks hot.
Overall, excellent video. Your descriptions were spot on and your process and record keeping helped convey just how much loss there was.
Pepper steak:Am I a joke to you?
So I recently wet aged some AAA sirloin caps from costco. I had bought a cryobag of 2 and tossed it in the chest freezer, pulled it out to the fridge to thaw for portioning. Between being lazy and busy I decided to try wet aging it another 4-6 weeks beyond the 2-4 weeks you would get meat from the store at.
I opened the bag up and processed them earlier this week, I can say it was well worth it. It has this light kinda funk or ferment thats fantastic.
@@durstroyer3924 Costco is a scam.
Hell, the first honest and fully professionall video about dry aging I have seen. I've been dry aging steaks for quite a while now, but this video is simply excellent.
Thanks mate !
Have you not seen Guga Foods?
@@artrocious Of course I have, I am a Guga Follower since his beginnings. But to be honest, Guga has always pushed the Umai Bags. Never really heard from him that 30 Day dry aging is not really worth it, when you take in account the amount of loss and gains (for an average cut of meat). I still dry age my steaks, and will continue to do so, all I am saying is that I like the honesty in this Video from Andy. No advertising, straight honest opinion.
@@denzelmaniac well guga did say that you won't see dry aged steaks in restaurants due to how much they will lose from it.
@@chairforce664 that makes no sense, since every steakhouse today has dry aged on their menu. It costs more, that's all.
Great stuff!
Did you disposed of the wet aged trimmings; or did you save those for burgers as well?
When you do a dry aged burger, how do you determine the ratio of fresh meat to pellicle?
Does the 80/20 fat ratio change?
You can minimize waste by dry aging on the bone. The bone not only keeps the beef from flattening out too much while aging but it reduces the loss and pellicle on a whole side. You also want to keep the fat caps as generous before aging as well because fat will discolour and get funky quicker so you want some buffer. 45 days is usually the sweet spot for dry aging and they definitely need to be cooked for a shorter period of time than a normal steak.
Butter dry age is another way
@@asdas4312 thats not dry aging since the meat isn't exposed to oxygen. It's closer to curing.
I live by a big n old butcher shop. Whenever I cook one of their really aged beef…I just don’t care for the taste. What you call funky I call ewww. No thanks. I like my steaks without so much aging.
Totally agree. Just tastes rotted to me, not at all desirable.
That was informative. Thank you Andy
When doing comparison like this it would be nice to see the « normal » one in your test. For taste difference. Then again to see for a restaurant if it’s worth doing it ! Great content ✌🏼
guga food 😂
@@CoolPanda_LOL That guy loves to "keep it simple"
Thanks for a great presentation. Can you explain how you age your beef, under what conditions - temperature, humidity, etc?
Thanks again.
Andy! Great video, very well explained and executed! Peace! ❤
Hey Chef! Love your videos! Super fun and educational. I had a question about those trays you have the whole loins on. They look like shallow hotel pans (not sure if y'all call them anything different in AUS). Can you tell me what they are? I really want to purchase some here in Texas to replace my sheet trays. any help is appreciated!
Check out your local restaurant depot. You do need a commercial account to purchase, but they have everything there.
I learned that wet aging was done mostly because of production. Meat purveyors could sell more beef meanwhile having it age in a cryo-bag en route to a customer. Dry aging was the norm prior to mass production. But it seems in the past 10 years hipster cooks have led a resurgence in dry aging. Currently with both aging systems it all depends now (as you mentioned) in what kind of restaurant you're operating. Your wet age had a loss of around 30% while the dry aged had a loss of over 50% (give or take I don't recall the numbers) Also dry aging takes space and extra equipment. Its quite possible to age a sub primal for 10 days to allow for moisture to evaporate. Anyways its up to the restaurant owner on what theme they want. Thanks for the great video Chef Andy cheers
Thanks mate! I don’t run a restaurant, I run a test kitchen
@@andy_cooks I know Kilcoy you mentioned it. I was just saying if someone had a restaurant....etc. something they need to remember for food costs and yield percentages. I have a restaurant in Korea.
This was an epic and yummy experiment 🙌🏽🙌🏽 More please 🤤
love your vids dude
Brilliant video. Learnt a lot. 🙏
Great video.
Have been using the Misty Gully dry age bags for a while now and love them. Anywhere from 35-70 day Riverina ribeye. Can’t afford the dry age cabinet unfortunately so next best thing.
Do you think other cuts other than sirloin or ribeye would go well with dry ageing?
Brisket to go really well, and I’ve got a whole Rum in there right now that should be interesting!
@@andy_cooks
Please let us follow you in progress of that room. I realy like when you make this more informative videos. 😎👍
Great video. I knows it's from months ago. It just popped up on my feed. I also,didn't think I was going to have a elliptical fit.from camera switchs
Love your content chef
Andy I love the channel! You make cooking so easy. Could you possibly do a beef stroganoff 👍🏻
Thanks! I’m posting one to TikTok this week
Great review! Thanks!
Thanks for watching!
Well done Andy great content 👏🔥
Excellent again. Thanks Andy.
Thanks for watching!
Awesome vid. Informative.
Love this guy! Thanks Chef!
I was wondering how you were cooking so often in a state of the art kitchen and beautiful ingredients! That’s epic sounds like the dream job!!
Great video.. super interesting thanks for sharing. I like to your quote, very lucky 🤔🤣😝… how do humble home cooks dry age at home? Do you need a special fridge?? Or does the domestic stuff work ok??
Thanks mate! Domestic fridge with a little fan and it will do the job just fine. But it does smell a little bit so I wouldn’t be doing this in the Kitchen might be best to get a little bar fridge and do it out in the garage.
Wine cabinets work to just adjust for a cooler temp so the meat doesn't spoil.
Thanks team for the reply, good tips. I’ll give it a try. 👍👍👏👏
There's special dry age bags you can use
Great Video Andy. thanks
Nice one Andy very good information
Thanks 4 info; learned a lot
Great stuff, chef!
I know this was posted a year ago. But, I cannot thank you enough for your thoroughness and honest evaluation.
Great job Andy
Well Done mate
Do you own your own restaurant? If so is it something you'd make publicly avail? Would be cool to visit. looks like it has some really good food from what i see in the vids
There is a huge issue in this video. For dry aging you should only use fresh meat which has not been in vacuum. With the vacuum meat gets the metallic "vacuum" taste really fast. Usually in around 6-10 hours in vacuum bag is enough.
Great content as usual Andy! Cheers!! Agreed on all points made. Cost to the plate just doesn't make sense. Less experienced dinners would be excited by the idea of dry aged beef, but are not ready for what it actually is (or so my experience shows me) attach that to the price point to get that to the plate with out loosing your shirt. It's tough, however that result is also highly regional in terms of where you live and population density. With smaller amounts of potential guests we can't upset them, even if they know what they are getting beforehand...so yeah wet aged wins out.
The quickest 14 mins 48 seconds in my life. Well done. 👏👏👏👏👏
The explanation about why its more tender. (Sorry my English aint perfect)
The enzyme does a chemical\mechanical process of decomposition (basicly breaking apart). This process doesn't require oxygen or temperature to happen but those 2 assist of course.
What happens is that while the process is going the fibers of the muscles break apart on a molecular level, unlike raw or wet age where the fiber stays intact.
So It seems like its all the same to both kinds but if u look under a microscope, the dry age meat fibers will be broken to many pieces and there for it will be more tender than intact fiber.
To summarize why they both as tender, the process dont require any environment to be happening so it happened on the wet aged steak as well only a bit slower.
I guess in 30 days there aint much of a gap but a 60 days dry age steak is nothing to be compared to as it comes to tenderness.
I hope i helped. You can ask me anything you wanna know guys.
Peace
With the scrapes, do you discard it? Add it to ground beef? Save for beef stock? Stews? Render off the fat for other recipes?
Kilcoy beef is some of the best, I use that and phoenix farms, also exceptional. Love your videos, from a kiwi chef in Biloela ❤
Thanks for the video , I just had a 55 dry aged steak in Italy and loved it , so tender, but for hone I’ll try the wet aged , I’m after tenderness , the flavor I’ll get from smoke & charcoal , great experiment
Love your videos and how factual they are.
10:45 calling out Guga hahahah
You get more flavour in dry aging if you use a more marbled cut and also if you age wagyu. Due to Wagyus distinct flavour you get much more of an intense result over other beef variants.
I eat steak quite frequently since I'm on a carnivore diet, and I have gotten into the habit of coating my steaks with koji rice and letting it sit in a small refrigerator for five to ten days on top of a rack, turning it over every day or two. But I don't bother cutting off the surface before cooking, and it definitely has an added flavor to it, but one I find rather pleasant. I'm not sure if that flavor is the same as what you get from dry aging, but it does lose weight and look rather similar. Only downside is that if you don't scrape the koji rice off at the end thoroughly, the crust can burn rather quickly, especially if there isn't enough oil on the pan.
With aging the muscle cells will be releasing enzymes that help break down the meat and make it softer. This was really interesting; I was surprised the wet aged steak wasn't a little funkier than the dry aged.
Thanks 🙏
@the reason The amazing, wonderfully tasty controlled decomposition. All the best things are fermented/aged.
I always find the wet-aged beef to have a metallic (iron) taste to it. To me it is borderline inedible. I really enjoy dry-aged beef from 45-50 days. That range seems to be the sweet spot to my palate.
I've done a couple of dry age at home, with the membrane bags.
I think I went 45-50 days and they were amazing.
I will add, using the trimmings with some fresh mince made the best burgers I have ever tasted.
I used to. it's very expensive long term. what's way cheaper is buying Kombu from an Asian grocer and soaking it, wrap your meat and that's it. the seaweed dries on so you cut your steaks and then trim the edges. granted you cannot keep the edges like the bags can but volume is greater and the flavor is amazing. the Kombu has MSG that naturally permeates the cut of meat.
I threw all of my trimmings away. Didn’t read up on what to do with them. Now that the rib roasts (prime rib) I was using now costs me $30.00-$40.00 per pound I haven’t done any more. Maybe now that I know I don’t have to throw it away I can justify it again. It did make the best steaks I’ve ever eaten.
@@rustbucket9318 be careful though. Although you can use the trims they are still full of bacteria.
You supposed to use them as a seasoning to the main mass that you are making burgers from.
Also, burgers made from it cannot be kept more than 24h
@@daganattias274 Thank you. I will also do a little research before hand.
@@rustbucket9318 6 hours !!!! 🔴🦌. 5 days or more sitting inside your stomach puuuu-trifying !!! No fibre if you eat animals in their secretions !!! Timelapse. ruclips.net/video/lmSrUvgWiqE/видео.html .... 🤢🤮.. That’s why I am vegan !!!! Your teeth are flat 😬. And your stomach is very very long, “combined length of the small and large intestines is at least 15 ft in length”. We are herbivores. The ape family. ✅❤️😬💪🦍 GorilIas never ever eat animals, they are huge !!! 98.6% the same as us !!! And I’ve gotten bigger and stronger and fitter on a plant based diet. Scientific fact !!!! Fat deposits clog the arteries, eating animals and their secretions. Deodorant mask the symptoms but the shoes and socks and armpits.. 🍳🍖🍔...🦠🧟♂️👕🧦🥾🤮.
Hey Andy, love your content! I was wondering what you are doing with the scraps of your meat?
As this is a test kitchen not much to be honest, in a restaurant theses go into burgers and staff meals
@@andy_cooks ah I see... bit of a shame. But thank you for replying :) greetings from Germany!
Hey , nice video there !! Based on my experience as a meat specialist , i would recomend a video that tests a full dry aged muscle vs a dry aged steak of that muscle . Im saying that because dry aged steaks have a strong and unique nutty flavor if done properly and its easier to find this on a 20day dry age steak that weights about a kilo (pre-dried) , rather than a full muscle aged for the same ammount ... i hope you understand what im saying , keep up the good work and videos , have a nice one !!! cheers!!
Back in the 70s we dry aged whole sides of beef for 5-6 weeks and the flavour was simply amazing. Have never had beef so flavourful the past 30 years. I'm 75 years old.
So how did you do that bag age one? Just leave it in a bag and then put it in a dry ager or just left it in a bed in the fridge?
Not a huge steak eater myself but it was such a fascinating topic that I watched it anyway. Great video.
May I ask where you get your beef from..?
I used to get Wagyu rib eye from Costco which was a great MB4 peice of meat but getting harder to get and their standard cut I find ain't that great anymore.
So how do we get those funky blue cheese notes in Australia that I've heard about from elsewhere on you tube?
Honestly i like these longer videos more than your shorts. Also would have been nice to see compared to just a normal steak with no aging at all.
How long is a shrink-wraped sirloin safe to wet age? At what temperature?
@andycooks how would kosher meat work in such a system. kosher butcher is salted and dry brine to begin with so would it lend itself better to a wet brine? or need a shorter time frame
Do you have any special preperation before puting the meat in your ager? Do you just pat it dry with paper towel?
Chef how do you know, or get that perfect pink side. How long did you cook it per side, and was it just on the grill, no finishing off in oven? I'm an apprentice and my steaks always char outside but inside still red.
When you are throwing the meat away after trimming, do you really throw it away or do you do something with it afterwards?
if i wasnt already hungry enough, I'm blimmin starvin now!
Very interesting stuff!
whats the fridge temperature for wet aged?
That was interesting...I'm about to take on a head chef position and was considering dry again....I was always a long hang time on the bone as that produces good steaks, but it's kind of difficult to get butchers to hang it longer than 28 days...never done wet ageing but that looks an interesting option... cheers 👍🏴
Guga is gone go crazy about the garlic powder thing. Haha 🤣
He is so right when he says its an acquired taste. I had a dried aged steak in a resteurant near Washington DC in the mid 90s. Tasted rotten. In hindsight after having my second dried aged steak Sept 2023, the first steak indeed was rotten. Second steak was much better. Taste not yet acquired.
Andy you are phenomenal chef
Thank you 🙏
Would be nice to see the difference between levels of the meat that you mention and maybe do a price comparison so we know what to aim for in a nice beef.
What brand of wet aged bag are you using?
My mouth is watering!!