The Importance of Dry Aging: A Tomahawk Steak Taste Test Comparison
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- Опубликовано: 6 фев 2025
- In this video, Seth and Scott, the Bearded Butchers, compare tomahawk steaks from a beef aged just one day, a tomahawk steak from a beef aged 14 days, and a tomahawk steak from a beef that has aged 42 days using their Dryager Cabinet.
They begin by cutting the steak one-day out of a freshly butchered beef carcass, then cutting a tomahawk steak from a two week carcass, and finally a tomahawk steak from the dryager cabinet, that have been aged for 42 days.
They then grill and taste the tomahawk steaks, giving their opinion of each.
Watch this video to find out which steak they like best - all while learning the importance of dry aging and how it affects the flavor and texture of beef!
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Starting cutting meat at my dad’s grocery store when I was 13…tall enough to look over the meat counter so I could wait on customers. I’m 68 years old now and looking at your channel brings back great memories. We had sawdust on the floors, of course carcus meat , 3 wooden huge butcher blocks. When I first started cutting we didn’t have a ban saw, that came a couple of years later…only a hand saw. We cut pork chops with a cleaver. We did have a med size grinder purchasing a larger one later. Thanks so much for the wonderful memories you have provided me!
Its making a comeback, but real home town butchers are becoming harder to find due to cheaper meat within mega grocery stores. You kept the art alive when it was at a hard decline, so thanks for that. :D
,blp
68 why on RUclips
@@braxnewman5752that’s a gist! Why not? I’m 53 and I love being on RUclips
@braxnewman5752 last name Newman why are u a kite
My wife and I just completed the framing on our new custom shop. We should have the punch list complete by October 15. After that we get our test batches for fresh pork sausage for customers to taste test for their custom processed animals. We are very small and will concentrate on pork processing as we have cooler space to age only one beef for a two week aging on the carcass and still get our pork customers space in the cooler. Also my custom raised grass fed/finished customers come first (6 head raised on this farm closed herd management system)
I grew up cutting beef and pork in a custom shop and then again for a custom USDA plant in NC, but went into a different line of work for 23 years.. but my wife and I always longed to build our own micro plant . Having watched so many of your YT vids for a long time, I wanted to extend my heartfelt thanks to the both of you for the informative and detailed productions you both make. You two have been inspirational and motivational for me to get back in the game.
Respect and blessings to you both.
Best of luck to your new endeavor!
First I want to say I enjoyed watching you cut up the tomahawk steaks and the knowledge that you gave as you prepared them, my father was a real butcher that worked in a real butcher shop, he would be proud to watch you guys do this and know the knowledge has been passed down to younger generation, I know it’s a lost art of cutting hanging beef! Great job and excellent video!
Glad you enjoyed it
I have had covid since Christmas and have been shut in since then. I have sat and watch this video a few time. It is awesome. You have truly blessed this ole ,man. Thank you sooooooo much.
I started as a butcher in the uk in 1978…46 years later i am still a butcher,i have enjoyed my whole career…and still love watching you guys…thanks Frito’s the uk
Very cool!
Again, another outstanding video that stacks on top of all the other outstanding videos! It's easy to see why: your personalities and family values color everything you do. Whether you do any test, we'll be glued to the screen, our mouths watering. Just imagine someone discovering you on RUclips for the first time and then watching all the other videos from the past! Hours of pure pleasure! Bearded butchers forever!
Wow thank you so much!!
Excuse-me guy's ; i fogot to tell how wanderful you are with your program ; your language , your attitude , the way you like each other, your passion for wath your doing ,marvelous thank you.
You have the perfect combination for a great show. Seth as the brawn, Scott as the beauty, Sean as comedy relief, and Spencer as the brainy one. 😂 Love your work, hope you keep it up.
The shop I work at did butter aged Snake River Wagyu New York roasts. It was amazing how much the butter changed the flavor.
Butter improves everything!!!
*The Bearded Butchers* Bravo well done, thank-you gentlemen for taking the time to bring us along. GOD Bless.
Thank you!
Thanks!
It’s a pleasure to watch a skilled butcher at work. Years ago I would go to them and tell them what I wanted but now it’s all big stores and you can’t have much input
As an a meat lover from Albania , this is approved you made me fire my own grill when i saw yoru video. Salute
Wonderful. My mouth is watering and my stomach is grumbling. Appreciate the comparison
Just received your tailgate brauts, smells amazing! Waiting for the man to come home is so hard at this point but I'll wait!
Spot On comparison, great work!Agreed, the 1 day process is to expedite sales. Purely a corporate money thing. The concerns are the presence of pathogens and the hidden chemical injections by the processor prior to shipping to market.
This is so fun and fascinating to watch- don't forget to feed Spencer!!! Love you guys.
AMAZING, really FANTASTIC...!! Thank you so much boys!!!
The moisture is how it overcooked, I was looking for it,if you re-watch the vid while you were cooking, you'll see.Thanks guys,its about time to order my 10"breaker,,,,I get paid on Friday, love the 6"boning knife.Thank you brothers.
What a Great report you guys have given us. Thankyou. Gotta say We don't get Steaks cooked like that commercially in UK and We have to Buy the Tenderness ie Fillet. Best commercially is ALDI for extended aged Beef (like 28 days +)..The rest of the large chain retailers are probably 7 day average.
We have very few independent top class Butchers left now and those guys are still flying a flag but you get what you pay for.
Love all your videos, so entertaining and informative! Your shop is about an hour and a half away from me so I’ll be making a visit soon 😊
The best beef is corn-fed finished Hereford, dry aged at least 28 days. Thanks for another great video.
I'm glad you feel we are suffering at home. We are...that looks so good. Thanks for the lessons today..
Wow that was such a cool video to watch, that 42-day steak looks incredible
I had a Dry Aged steak in LasVegas a while back,......... it was the absolute best ever !.... and I got my hands on some Pig Quarter that was dry aged for a bit longer than the steak(well a lot ) and it was OUT OF THIS WORLD WONDERFUL.
Instead of Turkey or lobster this Christmas Dinner I suggested tomahawk steak and I was told go and do the research.....At 70 years I have a bucket list and Toma Hawk steak is on it..............great great VID and thank you.
My dad worked at a meat processing plant for years when I was a kid. Victornox and green river and swibo were the brands that I remember my dad using. As a retired hunter I’ve cut up plenty of pork and venison but I’ve never had to cut up beef before so this is good to see how it’s done. I can now see why my dad used to always ask for aged or hung beef when he bought it from any butchers after he retired from the abbitors.
Really enjoy your channel!! How can I dry age in my home fridge?
I could watch these videos all day long. It is fascinating to watch a master showing off his skills.
Had the opportunity to visit Whitefeather meats. Was an awesome place with a family atmosphere. Saw the dry age display. Keep up the great work guys. Was a pleasure to meet you. By the way. The jerky and jalapeño cheese brats are soooo good.
Glad you enjoyed them! Thanks for stopping in.
Really great work🎉👍😍👍, but 42 days is a long time. Do you need a special refrigerator, what is the temperature, and what is the difference in the three prices, please?🤔
These guys possess the skills of a surgeon and the meticulousness of a bomb diffuser! Pure poetry in motion!!
so there's a reason that the 1-day one cooked more. Since the steaks lose water as they age, the one that wasn't aged has the highest water content. Now when you cook them via indirect heat the water gets up to temperature first, and steams the meat from the inside. I saw an interesting video on this on another channel where they used internal temperature probes to prove this.
That explains so much! Thanks for sharing.
What be the name of yan ye olde YT channel? Many thanks kind Human, that be if yan so kind to answer I.
@@ilovemydad1416 that would be Guga Foods.
This is not correct at all.
@collinblack9605 can you explain ?
You do excellent work I love the videos but it is so hard to find a good butcher who will listen to you keep up the good work
Great video and just a generally great follow all the way around. If I had to rephrase your statements on the essential differences it would be: 1 day aged..."The dog is getting it". 2 week aged..."The dog isn't getting it". 42 day aged..."The GUESTS aren't getting it!" (joking, obvs.) Keep up the great work.
Thanks again for another awesome educational video! 👏👏👏👏👏👏
Always great watching y'alls videos. Y'all really understand meat like everyone else wish I was there enjoying that with y'all.
Thanks for watching!
Great video guys! Thanks for calling medium rare for what it is. 120-125 degrees! It drives me nuts when people say it's 140 degrees....
What is the answer to the ultimate question of life the universe and everything? 42!!! Coincidence?😂
Lol this may sound crazy! But I don’t even eat meat and I love animals but watching y’all cook and make delicious food somehow is super therapeutic! I love and respect animals and I see how well you guys run your business so I can assume you guys give the animal the most dignity and respect before it is dispatched with least amount of pain and stress as possible. Respect you guys a lot!
Tomahawk steaks are the most popular and impactful cuts of all time. I had a couple of them years ago and they are still one of my favorites along side with the actual ribeye,chuck eye steak, and porterhouse steak. Great Comparison Vid.
Great video! Thanks for the lesson. / Swedish fan
The 2w & 42d seem like higher quality meat to begin with...so theres also that too.
While yes, the aging plays a part, so does the initial quality of the meat!!
Aging is not going to add marbling!!
P.S. i am glad to know that when I have butchered store bought subs, some of the lack of clean cuts was not my fault!! Thanks for that!
I couldn’t find any better way to spend 41 min of my life, thanks for a great video and very interested testing results
Thank you!
That sear at The end ......Looks Great.
got your seasoning pack coming and some 21 day aged ribeyes too, so excited.
I believe you guys are bias and you need me as an independent taste tester. I would fight it, but if you needed me I'm available..LOL
I say we get Pete out there by next video!
I'm on my way there as the independent taster. lol.
🏃 on my way 😂
Biased* as a more refined communicator, I nominate myself.
Me too😂.
.tried theyre techniques,,,true grit! Great work you guys!
Genius Butchers that eating its own Meet. Very good insider knowledge for us Grillers & BBQ-ers.
Another great educational video guys 5 stars, and I need to try your ranch and butter mixes, my brothers have gone to town on the Black, Original and Cajun your Hollywood blend I used that up so fast they never got to try it. But it is time to get a full variety mix and a bag of Hollywood thanks for getting these distributed. I have 3 stores close to me that carry your seasonings now.
That is awesome, thanks!
Tomahawk video-Great info guys-Keep up the great videos. I did not detect any bias in your Tomahawk Ribeye video.
Very nice. I think you should've done a blind taste test and then guess. Love what you guys are doing.
I can taste the meat as you cutting it in slices. When tasting it. My mouth just goes watery with flavor knowing how delicous and tender the meat taste. I know how good a near perfect meat taste in my mind and taste buds. Thanks for a great video.
I wish your place was closer. I live in Kinston NC and it is hard to find dry aged beef here. I did get some that was supposed to be aged two weeks and it was great but not much different from a good high end steak and the paid a lot for it.
Were all 3 beef the same grade? Also, I’ve probably said it before but I can’t understand why watching a beef being broken down by you guys is so satisfying to watch. Maybe it’s the ease at which you do it because of your skill. Keep it up it boys.
Yes. All same grade
@@DareDog. Thanks bro!
Another very informative video guy. Yall need to have a TV show,you're better than anything on HBO or any streaming networks
You guys are great. This was fun and I learned a lot.
Was that the spinal cord you pulled out,if it was we use to use that for catfish bait. Stayed on really good. If you fish for catfish,give it a try.
I never get tired of seeing these guys cut. I always look forward to their next video 👍🏽
Glad to hear!
Thank you for your videos. I tell everyone I know who is a hunter or meat coniseur about your channel. Hopefully you get alot of students from Michigan Tech, as I posted your you tube on reddit for someone who was new to the area but wanted to learn about deer hunting and venison. They were quite interested in learning what it took to process an animal, so they may be viewing soon.
I would also like to see a video breaking down everything it takes to make hamburger. What grades of burger that you have and how those grade differences are accomplished.
Seperate videos on sausage, bratwurst, hot dogs, hunters sausage, and different types of jerky would be appreciated. I know you have some of these in video, but I have not made it through your complete library so I don't know if you have covered them all. Or how completely. Basic recipes would be appreciated. Maybe put out a cookbook in your store?
Great video and experiment. My only suggestion would be to season with salt, preferably a dry brine, before cooking. I agree the lack of seasonings was otherwise a good idea.
I hope you can answer my question. Will trimming the meat be better for dry aging, since I want to dry age the meat itself and not the fat. I would think that the fat layer acts as a buffer from proper dry aging the meat itself. Would salting the entire piece of meat help in the aging process?
Again! You guys keep making these great videos!
We're glad you like them
Hello from Australia! And thanks. Mouthwatering.
Thank you lads I really enjoyed that all ways wanted to de a butcher,you guys are amazing
Thanks 👍
One day i will make a trip out to your store to meet you guys from NJ! Love watching your videos and they have made buying/cooking meat more enjoyable!! 🤙🏻
Please do!
Super, super, super, wish I was there. Great video, great information.
I have never seen the butchering process. Very informative. Love the taste test. Wondering how much a tomahawk weighs? Been watching a Carnivore Dr that eats a Tomahawk a day!
Enjoyed watching!😊
Thank you guys. Great video and impressive skills.. Why don't you sell meat on your website?
wow great video
awesome vid, loved the detail that you went into, thanks for sharing
Huge fan great work guys
Tomahawk is my favorite cut to watch
I appreciate your passion and technique
and I play guitar for a living..
If that makes sense
writing in from
Toronto,Canada
Thanks guys
RnR
This is so satisfying to watch. Can't explain why
Thanks for watching!
Okay..... what's your comparison to bison?? I'll find out tomorrow. I'm close enough to do out of route to grab up some bbq meat.
Can you explain why he picked the steaks he did what he was looking for and what made him pick each one
With your knowledge, skill, professionalism and knifemanship, all that I could do was to drool uncontrollably ... absolutely mesmerising video. 😋😋😋
Yall need to film Spencer and his genuine reaction on reviews of beef like that to get an “outside” opinion! Love all the videos though keep them coming!!!
Another great video. I am not experienced with dry aged steaks but now I'm intrigued.
Thank you guys hope visit you one day
Wow! That was a wow!! Video, and now I know what it takes to make an incredible THRibeye and how to perfectly cook it. Thanks BB&Crew, do you have a spice blend with that name 😀 😉
That is what I like about my Pit Boss 1150 pellet cooker is I can open up the searing lovers, crank up the temp and get a good sear.
Great job guys is amazing the amount of knowledge you get by watching your program 👍 you are making me hungry 😛
Thanks for watching!
😅@@TheBeardedButchers
Great video! What's the difference in price, for the 2 wk aged, and the 42 wk aged?
A lot more. $80 for porterhouse 42 day dry aged. 14 day dry age is $40.
I'm hungry now. Dang that looked so good. We had some guy try to tell us that oh, you can't age beef or hogs or deer because it dries out too much and you lose alot. And that it's not necessary...!!!! We told him otherwise, that we aged our deer last hunting season for 2 weeks by the time could get to cutting them up. They are like butter and we did not lose anything to drying because we don't skin until we want to cut meat, or at least piece them up into bins for further aging and thawing from our cold temperatures outside. And there isn't a self-respecting butcher that I have ever dealt with that would NOT age beef for the standard 14 days.
I just like to know when your trim the meat what do you do with the excess meat? in my days we make soup out the leftover
Great video. Have you considered putting a layer of fat on both sides of ribs? You might be able to get another 1-2 slices
Is there a good or bad type of fat to consume? The one you save for stews or save for sausages?
Very informative guys appreciate you!
Amazing band saw work
That looks like the one we were admiring through the glass last week!!
You guys got me looking for a butcher shop that has dry aged meat 🥩 I absolutely gotta try this
Awsum vid guys u already knew the outcome but it's always good to see the reaction realtime great job 😁
Thank you!
I love you guys. Excellent job.
Thanks for watching!
This was great. So do most mom and pop meat markets, dry age? I will ask. But just curious.
What are you doing with the trimmed pieces of meat! In what recipes they are used?
I would love to know how often you have to change the blade out on that band saw if ever?
Amazing how there's so much about Beef that the Common man doesn't understand. Great that the Bearded Butchers are willing to Commit themselves to Teach us Viewer's about their Jobs. You 🎊 Guys Deserves all the Respect and support you can get from your business Adventures 👏🏿 💯 🇨🇦🥃Blessings to you and your family. Keep up the good work
Thank you very much!
Good analysis. But, the 1 day was clearly a lower grade steak. Probably select, whereas the 42 day was prime. You need to do the same experiment from the same side of beef.
Exactly my feelings.
Best regards from Germany...
Man would I love to even have those trimmings to make stock or as a base for FOS.