Can You Dry-Age a Steak in Beef Fat? - Prime Time
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- Опубликовано: 7 июн 2024
- On this episode of Prime Time, The Meat Hook butchers Ben Turley and Brent Young experiment with beef fat. They learn what happens after 30 days of dry-aging a steak coated in the often discarded part of the animal.
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"How you like your steak sir"??
"Just cut its horns off and wipe its ass"
🤣🤣🤣
Ya..its so fukin rare,it still breathing 🤣
Guga is somewhere watching this shaking his head
This is why I started reading the comments, lmao I just knew someone would mention Guga 🤣😂.
I love Guga! Bloody meat legend he is!
Guga is a meat legend
His knowledge taught me more about the meat than my job or my boss
I know right..lol
You’re supposed to dip the meat in liquid fat so you don’t have any air pockets
Ya i would love to see them do this again having learned that or go visit someone who does it right and see what their losses are.
Yeah. We need a do-over.
Besides, how in the world did they coat they steak underneath?
Yeah, that's very weird they didn't do that.. We need a do-over so they can do it properly
dakota greenwood
Yeah, dip it like a candle!
"dry age is best when rare"
*cooks it blue*
mesahusa I was about to say. They even said it’s like a tartare lol..
I was looking for this comment as I didn't want to duplicate it.
It's Blue.
Rare is blu in the center
@@jeerdezus5991 it's not. if it were blue in the center it would be called blue. it's much more clear at 11:53 that the inside isn't even warm at all, much less than the 120-125 range. even the inside of the fat on the left steak is completely unrendered, which if you order a rare steak at any establishment would be rendered and edible.
@@jeerdezus5991 there's a reason one kind of preparation is specifically called blue-rare... It's obviously something different
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If you do something like this again, do a pre-dip in melted fat to ensure you dont get any air pockets directly on the meat. ;)
correct me if im wrong but the water retention has allowed unhealthy growth to occur..
perhaps if you use the fat but allow moisture passage in small but measured quantities the best product could be achieved..
say, for instance, if you coated it in a thin coat of lard instead of that mashed potato mess or if maybe you poked holes in that mashed potato mess to allow exchange..
not a butcher so i dont know and thats why im posing an idea/ question rather than claiming anything..
any and all replies would be welcome as i always want to hear better solutions to cooking my meat..
@@scooby45247 no the way they coated the meat was in error.
Try it again, the rot in the fat dry aged could’ve just been a mistake in the process of coating
The unusable loss is due to the lads not covering the beef properly. This is not a dig, however I'm just pointing it out.🤷🏾♂️
It's a fair complaint. Melting, dipping, cooling, and covering would make far more sense.
I don't see how this is theoretically different than butter aging.
And since it is fat, why would there be water loss?
@@recoil53 I think since the fat itself doesn't really impart flavor, it should be pretty much identical to butter aging. I think part of the reason they were using that particular fat is they have plenty of it.
It's an experiment and sometimes they do go south. Props to them for trying though for sure.
@@shaurya6601 most definitely, I've learnt a lot from them.
@@recoil53 Anaerobes.
*Eating a steak*
“I want to taste the grass,”
Like it or not, this is optimal second hand vegetarianism.
@Workout Every Single Day If my understanding is correct, that's how mad cow became a thing, feeding beef , beef parts.... 'brain and ect'. As long as a cow is delicious i don't care what it eats, however I've had grass fed, and i prefer the grain finished.
Tim Vincent r/woooosh
@@allianceofsteel there was no need for a logical response
huh, there it is, proof, someone accused me of being logical... "screenshot"
As a butcher at a Lake Tahoe Casino, we used to save all the white trim from daily fabrication and render it down. Then we would add aromatic herbs to the warm clear fat and dip the entire Prime rib and Strip loins in the magic results, totally sealing them. We let them rest in the cooler for 2-3 weeks totally sealed, and when roasted in a Alto Shaam and carved... mmm baby, Heaven can wait. Yield was excellent, and guests would sometimes OD on the flavor. Cheers... and try it for a vid.
We did this at a place I worked at before. Dry aged for 30 days, then dipped it like a candle in rendered dry aged beef fat a few times before aging another 30. Best steak I had.
is it me or did the thumbnail look like a cross section of a sneaker
5:33 the right one look like a nike design...
Broooo 100%
Nike Air Max Beefy Boi! All day
Lol clicked on the video just to make sure someone already made this comment !
@@gabetimmis1691 nikeeeee
I'm just so jealous of what you guys are doing. Smoking, grilling, ect, literally anything with steak. OMG!
One of the cuts looks like a sneaker
@Captain Cookbook the ribeezys
@@shiro_bakayarou lol
That steak was raw not rare😂
nope it would be stretchy if it was raw
this just looked really tender
Medium steaks are the best imo
@@ohyeahyeahdaddy6640 no its raw
@@ipeters306 nope
Was that blood on the cutting board???
@@ld_asuncion266 The hemoglobin which gives blood its red color remains after a steak is cooked and the other components of a blood molecule evaporate.
You need to coat the meat by dipping it in warm fat, kind of like dipping a candle.
Wowowowow total change in lighting and atmosphere!! Love it. Tell the crew to keep it up!
i love rare steak but that is actually raw, might not even be room temperature
Guga: that’s wet age my friends
No its not. Fat is dry
These dudes are legit cooks. Guga has admitted he isn't a chef so there's that
I know it doesn't look that good right now. But watch this
@@smhgaming3259 ok boomer
weed the people the moisture is trapped in the fat.. no different from vacuum sealing the meat
that is not rare, that is raw lmao
Nice to get some insight/ new knowledge of different techniques.. Thanx chefs!
An excellent way to start my morning
Lol they’re basically eating it raw
Chris Beni that’s the best way
Didn't you hear them say that a grass fed cow should be eaten rare?
@@ItzMeLourenco There's a difference between rare and raw :)
@@iehncof8294 yeah and they're not eating it raw...
And??? That's the only way to eat a good steak
I was literally screaming when they were coating the beef and they weren’t covering the entire thing IT’S GONNA ROT!!
I was just thinking "That part is what's dry aging", the other part doesn't let moisture escape so it's wet aging.
Good stuff, would love to see more experiments like this!
I really like how each one had expectations but didn't feel obligated to stick with what they said and let the flavor do the talking.
very nice video
Next time, you guys should try coating a boneless rib eye, cause it's easier to work with when aging in fat. Let it dry for about five days in the dry aging room and then coating it. Tie it with a butcher's twine and dip it until it's coated. It will prevent those green/rotting pockets of moist under the coat. Great to watch!! Cheers
I would love to hear gordon yelling at them.
It's RAAAAARRRRWWWWW 🤣
Focking donkeeeeeh!
What are you?
A dry aged idiot
Where's the beef sauce!
please make a video on what you can do with the dry age trimmings
He said rare but meant to say raw.
That's more 'wet' ageing as the moisture can't escape.
I was expecting the chaps to do multiple fat coatings via some kind of candle-making method, wherein the well chilled piece of beef is dipped in the melted fat shown at the beginning of the video. The cold meat would instantly solidify the melted fat and create a more airtight layer, as well as minimising any warm up of the meat by the fat? Return to the refrigerator and repeat the coating step once or twice more, until the desired fat thickness is reached, and then let the ageing begin.
Another great video!
A lot of RUclipsrs say fat aged steak isn't good, but their mistake is using butter instead of beef fat.
Idk,but butter is still kind of beef fat?
@@happywhale1786 no.
They should have submerged in tallow
@@gabriella2902 whoosh
@@negerbajs1239 well, since its not supposed to be a joke, then its not a whoosh.
I get the novelty of dry and wet aging steaks but I don't enjoy the taste at all. When you use the tern funky, it's no joke. Too much for me, but to each their own.
I love this show, even though the technique of covering the meat with the fat was flawed. I'm so hungry right now!
Gotta love this guys man
I would say that the fat covered one would have the same effect as "wet aging", such as how we grocery store butchers receive our meat - in cryovac sealed bags
These Steak are so raw that a good Vet will bring it back to live.
The steak is so rare i can hear the cow say muuuuh while eating the grass..
I love it rare
Can you guys make a tour, were you show us your butcher shop and work place?
Great ad timing u got my props
But do u also get that profound maillard reaction, from the platonic funkyness of the ideal steak
I miss Nick
PreciseShoryuken Nick has his own show I’ll edit this when I remember it’s name
-edit-
It’s called Meat Life.
@@PreciseShoryuken New show... Meat Life !!
Give this guy a medal
The way they do prossut, is cover it in salt for a week then spraying lard on it and let it cure for something like 6 mos
That's what I wouldve thought...salt cure first then the fat to age. My dad used to honey cure...but I'm not actually sure how that's done.
So what about dry aging using umami bags but pouring melted beef fat in one of them so the vacuum suction will divide the melted fat?
Love your show
4:53 it acually just looks like a shoe!! lmao
Lady ga gas new steak shoes from Nike lol
If you melt the fat to 37•C you can dip it and get a more even crust
I agree, 37c is blood, or body temperature so you wouldn't be cooking the meat in any way but you would be ensuring an airtight seal.
We do that in the restaurant I'm working at. It's bloody delicious !
Did you guys change the oil in before cooking the second one or did you guys use the same oil from the first one
I don't know why, when they cut the meat covered fat. It's seems like a shoes 😂😳
4:56 why does that look like the AF1 x steak collab
brandon davidson fr though. Suprised Nike ain’t done joints like that yet
Looks so freaking very good my brothers great job
What do you do with dry aged trims??? Stock???
I wish you could have grilled those over fire or hi temp broil 🔥🔥🔥🔥👈🏾
How is this a "season one" episode? 😂
Yeah, I checked. I couldn't help myself. You definitely mis-cataloged the last two episodes.
Because Season 1 will never die.
if you classify it as season one forever, then you dont have to pay any crew (especially unionized) extra for additional seasons
Brainsnap 😏
We dry aged at a steakhouse here in Chicago
I'd think you'd want to fully immerse your side of beef into the well melted but cooled tallow with a cold side of beef. Then coat with whipped beef fat.
Thanks for sharing, I think you should try dry-aging versus plastic-wrapped (not vacuumed)for your viewers, cleaning and rewrapping whenever necessary, and aging for 21 days. I have done that and the results are awesome,
This dude is like a fun-sized Biff Tannen.
He does 🤣🤣
Will you use the outside parts you cut off for dry age burgers and sausages?
We need a do over with a complete coat!!
would cooking them low and slow on a smoker give the meat more time to Change....?
How about a 60+day fat aged? I had one that was funkier and similar to wagyu in texture
Would vacuum sealing the beef fat one save it from rotting during the age process
Somewhat. They thought the whole outer encasement had to go, which it didn't.
what do you do with the trimmings ? i thought those were throw away
You guys should do this one again sometime
At first glance, I thought the thumbnail was a shoe.
“High grade Tuna texture.”
Prime time is the best food show ever! Ben and Brent always make me laugh and learn!
Daniel Sant'anna I like the show but they messed up pretty bad on the fat aged one
@@traww9537 Understandable, it was a foreign concept to them that I guess they just didn't research enough. I wouldn't hold it against them
Can you make a video that shows in detail the difference between edible dry age outer crust and non edible
I enjoy y'all’s videos. Being a retired Chef, they keep me up to date with everything meat. Where did you get your ”SWINE house” T?
It 's a must-have for me. Keep the meat coming.👍
He got it from a sandwich shop :: m.facebook.com/swinehousesa/
Thumbnail looks like a sport shoe... cannot unsee
Prime Time both of you are great 👍
That would be a great sneaker design!!
4:57 Meat Sneaker!
Today on Eater, how to get botulism!
Ya'll gotta make sure there's no air pockets
Botulism happens only in anoxic environments
You guys cooking in stainless or high carbon pans?
1:34 "then we begin to wait"
the easiest part is once again the hardest to endure..
He should try and see what happens if he bakes it.
They should of done their research first before doing this fail video
to be more accurate you should have weighed them both originally after the beef fat was added. and then again before the beef fat was removed. my guess is there would have been slightly more water loss from the beef fat one if u had done it that way bit still really interesting vid. keep up the good work. love your vids.
I didn’t know you could use the exterior of the dry aged meat to do burgers ! That’s awesome to know.
Obviously, such a huge boned steak is going to be raw when you just sear it in the pan on high heat! I'm glad the comments didn't disappoint me! xD
It legitimately look’s like Nike’s Air Max’s :)
Should you ever clean your dry aging chamber? Especially if you already have a good thing going. Does mold carryover from previous batches help the dry aging?
Other micro can infect and compete
i have no idea whats involved in dry aging so i don't know if this even makes sense but for the one you aged in the fat, couldn't you have put the steak in the fridge and then submerged it in just barely melted beef fat so the fat would have formed a nice solid shell around the meat? may have helped with the cavity you mentioned were the rot formed?
need to sear for crust then put in the oven my guy... that was straight raw lol!!
Old Hawkeye and his awkward teenage son make meat together x
They seem like the stereotype of dudebros.
Would dipping it in melted wax do something similar... If so how long could it last?
Mini Biff Tannen from back to the future preppin some steaks over here
So, basically what Magnus did at Faviken for the last decade?
The answer is yes, yes you can.
Use liquid fat next time.
Enzymatic breakdown is a euphemism for ROTTEN
Have y’all tried the butter aging??
I bet there’s a way to make it so no air bubbles form like vibrating it
Yes, it is widely done by and if you did it correctly you would have had much better results. Flawed methods generally end up with flawed results. Why change what is tried and true?
Is that raw or rare. To me it looks more raw in the center
Blue rare.
Rawwww
Its black and blue. Raw with a crust essentially
It's fockin' raaaawwww definitely
I haven’t watched in a while and I noticed the no stash the stash is way better you look like a real man with it
@Eater would love to see you cover it better and double the aging to see if it gets even better then dry aged.
Great analysis, superb conclusions. I loved that you clearly explained what’s edible and what’s dangerous. You guys rock!
Fat-aged beef... Anaerobic bacteria, you’re welcome!
Dear CDC, what I want for christmas is botulism 🎅
But you have to admit, they did screw up covering the Fat aged beef. Even before they put it in the fridge it didn't look like a good job of covering and the results showed for themselves.
People have been dying aging with beef fat for decades, these guys just suck at it and did a horrible job at covering it
18th century: Fresh meat cant be beat! I wish we had a way to keep this meat fresh!
21st century: Mmmm. Moldy month old meat is the best. Let's see if we can control the decomposition for as long as possible.
Yeah, no one back then would hang meats or preserve food like this....
@@Ryulin18 I don't think you understand. They had to. It was the whole point. It's like how having a tan was considered unsightly, or lobster being peasant food. Things go a whole 180
@@Riot228 lobster was served in basically a puree with the shells in
To be fair, both lobster and rotten beef are disgusting. People just pretend to like such things for social acceptance.
@@Ryulin18 duck confit is a really good example of this.
At 3:00m look at that absolute tricep. Proud of you.
try beewax or other waxes that can be used on food just to seal the air out of the meat and after you have picked the wax almost off you could use soft heat to remove it i think ?
If it's natural wax you just end up having to eat the wax bits. Which made me vomit at school once..not sure why but it was the wax that did it.