I Dry-Aged ground beef ATE it and this happened!
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- Опубликовано: 29 июн 2024
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I love dry aging so much that I wanted to do something that was never done before, but I also wanted cheap! We all know that ground beef is the cheapest of them all.
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Now make a dry age beef burger
Now make a dry age beef burger
forgot to have a dry aged beef, which is then made into ground beef, that way you have dry age ground beef, beef that is dry aged then ground, and the control.
Some good company for people who forgot about finances and ate too much wagyu a5 😂
How long was this dry aged for?
I'm just a butcher leaving some advice here. When grinding it's easier to do thick strips than it is to do cubes. Also for safety reasons you should probably dry age the beef first, then cut off the pellicle, then grind. The reason for this is not because you are "exposing it to oxygen", but because the outside of the meat is going to have the highest concentrations of bacteria, and when you grind it you are mixing the dirty outside with the clean inside. Also mixing in the 'crust' with the rest of the beef is really questionable, both from a texture and safety standpoint.
This man meats yo!
I also want to add, there's nothing really special about grinding your own meat, if you're missing a crucial step. If you want your ground beef cooked more rare, you need to blanch the pieces of beef first
This is a guy who gives (pretend) advice to Gordon and Kenji, he's certainly not going to listen to you. His legion of fans will shut you down if you dare question the internet's highest meat authority. LOL. Please ALWAYS post corrections and safety tips, even if you get pushback. He won't listen, but maybe you'll reach someone.
I also wondered why he mixed the pellicle into the meat when you normally dispose of it for all other dry aged meats
I think the purpose was to dry age ground beef and not ground dry aged beef
"dry aged for a long time" you forgot it, didn't you Guga :)
How long, did he say?
@@tommj4365 he never said it
@@mikeskogsberg6487 He definitely forgot it then lol, not the first time wont be the last time either.
@holarndius yep. well have fun and be safe bye bye
😂
Why would you not remove the crust from the ground beef!? lmao
He done it to all I mean all the other dry age experiments🤔
I'm happy to have Guga correct me, but I believe the reason you cut away a steak pellicle is for textural reasons. There isn't anything necessarily dangerous about a steak pellicle if you dry age it properly, but it's REALLY hard and chewy and can't develop a proper crust, so it ruins the overall presentation of the food unless you're a fan of having steaks that are wrapped in beef jerky.
That consideration isn't really there for ground beef because the outer texture would develop as crunchy instead of stringy on account of already having been minced beforehand, and you would want the texture difference to offset the internal fluffy texture. Thus, having the pellicle on is what gives it the seared crust texture that a steak normally has (and without it, you just get a consistency of a burger).
Because it’s exactly that. It’s ground beef, not a steak.
@@S1RLANC3 Its a dried up crust, who wants that? just remove it ffs :D
@@apollozid People who love the strong, funky, fermented, taste want that.
The dry age in oyster sause guy isn't here before me, thats rare.
I was looking for his comment too
@@krivopustov777 I think guga deleted his comment
You know what😂I joined the oyster guy. PLEASE DRY AGE IN OYSTER SAUCE
DRY AGE STEAK IN OYSTER SAUCE
should be the only comment we see from the whole Guga-verse
one of the best steak marinades. this makes to much sense
Oyster sauce!!!
I was scrolling the comments saying “where is it? Where is it?” Cause i knew it would be somewhere
if some of yall r confused abt the pellicles dw it's actually edible, however it's really tough so majority cuts it out of the steak, but some people use those pellicles for stock, others grind them and mix them with ground beef to add another layer of flavor in burgers just like what guga did
Why do you remove the pellicle on dry aged steaks but leave it on the ground meat? Shouldn't it be trimmed away?
I came here to ask this exact question.
It only has to be trimmed if it's dry aged for a very long time like he normally does, then it's just dry meat that doesn't taste very good. Restaurants don't usually cut it off steaks since they don't dry age very long. Even if he did dry age the ground beef for a long time, it's already broken up a little from the grind and then softened by reincorporating it into the ground meat and fat. He did warn that it still may not be entirely safe, but also keep in mind that most sausages are also technically dry aged ground meat, just with salt and spices to preserve it.
I was gonna ask that
@@emerje0 The difference of the inclusion of preservatives is a pretty big deal. I couldn't in good conscious suggest that anyone try what was done on this video, and I am saying that as someone with around 20 years of restaurant and butchery experience. Both the order (grind first then age, rather than age then grind), and the leaving on of the "crust" are pretty questionable decisions. Also in this case it doesn't save anyone money. If you have to grind your own beef then you lose the efficiency cost your supplier has access to, which is why ground beef is almost always cheaper than primals and sub-primals.
Whaaat? Shouldn’t you remove the “crust”??
I shock too :)
I could be mistaken, but I am pretty sure some years ago he did a video where he dry aged ground beef and did trim the outside and the pink beef in the middle on its own was a very negligible difference. With steaks he normally says the pellicle gets trimmed because it's strong and unpleasant but using it here may be his way of imparting the flavor throughout it.
thats what i was thinking
Its because its safe to eat at well done levels unlike steak.
Guga's said it many times over the years, he's all about that "crust"
But yeah in this case, it was a bit surprising to see him leave it in, BUT he does mention that he uses the trimmed off pellicose of the dry age beef to mix in with his ground beef so we're just getting to see that part of it for a change.
Comming up next, dryaging steak in ground beef.
comming
Steaks stuffed with dry aged ground beef in georgian egg bread.
Guga's logic often escapes me.
He wants a couple of different tests but doesn't think to try a patty without any of the dried crust. I would be inclined to try everything separately first.
This was exactly my first thought
he always cuts away the pellicle on steaks, but not with this... ?!
Seeing the man start cutting up the crust got me questioning things
@@JokerInk-CustomBuilds Pellicle is only edible when it's cooked throughly to well done levels. Otherwise, you run the risk of the usual meat bacteria stuff. As no normal person cooks a steak to well done, its cut away for usage in stock, ground beef and elsewhere. The Pellicle can be more flavourful or rancid than the meat itself, depending on the control environment.
I could be mistaken, but I am pretty sure some years ago he did a video where he dry aged ground beef and did trim the outside and the pink beef in the middle on its own was a very negligible difference. With steaks he normally says the pellicle gets trimmed because it's strong and unpleasant but using it here may be his way of imparting the flavor throughout it.
I wonder if dry aging the streaks 1st before grinding it. Would have changed the flavor intensity. What about dry aging the streak then also the ground beef, once it's ground down. Lol
this shit's smart af
Sounds like you on a streak my boi. STRRRRRIKE!
1:05 proves that he knows the risks to this. I was thinking he was going to dry age the steaks to minimize these risks.
We should get a comparison of pre ground dry age like this and post dry age ground. That should be a nice vid.
Yes, dry age the beef first then grind it.
Drinking game: take a shot every time Guga says "everybody".
Your game landed me in the hospital 😂
Ow my liver
arrybody*
Oh no, I heard him say it in my head when I read this 😟
Hey @GugaFoods did you know that in France you can buy ground beef that is ground in front of you, using very cold kept beef joints especially stored and selected for the purpose. Done on machines that have a sealed in and out section kept at near freezing temps? All for the purpose of selling Tartar (to be eaten raw) . This is cut from the carcass in a very cold room and transported at very cold temps to meet the standards required by the European standards for food safety. This shop/supermarket bought minced (as we call ground in England) beef would definitely be suitable for dry ageing the way you have demonstrated, as long as you keep the meat at those low temps before doing so.
Uhh I was with my dad when 9:58 came around and, while the joke was awesome, caught us off guard. I never expected this type of dark humor by Guga but my boy keeps surprising, love you dude keep being epic.
You do a great job with every video and it doesn't go unnoticed. Very professional. A master at your craft, always learning. :)
I'd be interested in seeing a comparison between dry-aged ground beef (like this one) vs. ground dry-aged beef (dry age it first, then grind it).
8:00 That synchronized "Mmmmm" just says it all.
GUGA FANS WHERE ARE YOU ?!!
Pennsylvania
Love how the pelical was in chunks in the ground beef , so yummy
If I was going to use Dry aged ground beef; I would use it for cast iron Smash burgers... since you HAVE to cook it to hell and back... might as well make it crispy and heavily caramelised. The Dry Aged funk should survive that imho.
Guga, please write a side dishes only cookbook! ❤
most Guga's side dished easily qualify as full meals.
sidedishes is his best work honestly. lol
LOVE LOVE LOVE that you went with some throwback Guga channel music!
2:05 "Most importantly, everything is nice and pink inside" Guga, bro 😂😂
Guga - I would love to see a video, in which you make an advanced HACCP course and understand (deeply) food safety! This would be really an amazing and helpful video - and you possible have a positive impact in the community (other than endanger them as above video).
You ATE the pelico. I don't understand. And surprised you didn't explain.
Thanks for sharing the video with us. ❤👍😁
Definitely gonna try the side dish!
THIS MAN PUT THE CRUST IN THE BEEEEFFFFF 😫
Well done! The effort and passion are evident.
Stop liking p*rn bot accounts
My man really perfected the Turkish pitas. Great work.
One of my favorite channels because i love food and the quality of cameras and equipment seems to be the best. Close angles are awesome, thank you!
why did you not trim of that outer crust and then form patties with the insides?
Every time he says “aaaaaaaall right everybody”
I hear *”aaaaaaall riiiiiiise. The honorable Jude Judith Sheindlin presiding. Court is now in session. You may be seated.”*
😂😂😂😂😂😂😂😂😂
Can we please get another 100yrs of something again. That series made me a Guga fan .
He *FINALLY DID IT!!!!* I've been waiting *YEARS* for this video! *Let's effing GOOOOOOOO!!!!*
Dry age ground beef vs dry aged meat ground down
😂
He said at the very end that it is better to dry age the beef then grind it!
At 0:04 I thought guga pulled out a whole chicken covered in meat. But honestly dry aging chicken in steak might be interesting!!!
Guga, the food technician extraordinaire.
omg If i ever have the chance to come down your way, I have got to stop by. almost everything you cook looks like it makes life better
Why do you not cut away the outside (pelicose) like you do with dry aged steaks?
In fact, you chopped that outer edge into the ground beef and mix it up. Is it always editable? Why remove it from steaks? Confused :)
Based from an old video of his, pellicles is intense dry aged flavor. He also made dry aged burgers by mixing fresh meat and dry aged pellicles, and he rendered the dry aged pellicle fat and serve a fake dry aged steak.
Bro had no idea what kachapuri is 💀
Edit Pide and Kachapuri are the exact same dishes except that in Turkiye they add extra ingredients while in Georgia they only add the cheese and the egg
Maybe not, but he does know what a Turkish Pide is, a dish very similar to Kachapuri
with the egg in the middle, there is no way he didn't run into it somewhere :D it's weird that he didn't give a reference, he usually does.
we have it in Turkey as well, we call it "Karadeniz pidesi". I didn't know that it was called kachapuri in other places, thanks for the info! :)
edit: i just saw that he said pide when he was offering the side dish :D
@@efekankokcu270 I guess Pide is inspired from the Kachapuri but in Turkiye they just add more ingredients to them while in Georgia they just have cheese and egg
Whoa!! food looks amazing but I’m loving that grill music
Cheers Everybody!!!!
any specific reason it's ok to keep the crust on the ground beef, but you need to cut it off for steaks?
I'm happy to have Guga correct me, but I believe the reason you cut away a steak pellicle is for textural reasons. There isn't anything necessarily dangerous about a steak pellicle if you dry age it properly, but it's REALLY hard and chewy and can't develop a proper crust, so it ruins the overall presentation of the food unless you're a fan of having steaks that are wrapped in beef jerky.
That consideration isn't really there for ground beef because the outer texture would develop as crunchy instead of stringy on account of already having been minced beforehand, and you would want the texture difference to offset the internal fluffy texture. Thus, having the pellicle on is what gives it the seared crust texture that a steak normally has (and without it, you just get a consistency of a burger).
@@Grant_Amadeusyou can actually save the pellicle, blanche it in boiling water and put it in things like sausage, burgers etc.
All about texture for steaks.
I dry age beef a lot and even if you leave a tiny bit of pellicle on the steak accidentally you easily feel the texture. It’s hard and not very nice when cooked.
I’d imagine mixing it into the ground beef would keep it soft, and the ground beef texture itself stops it from becoming a hard shell.
The side dish is called Turkish Pide!
I thought it was his take on Georgian cheese bread.
as long as it's not rainbow
No it's not. Pide is more like pizza. This is a take on Adjaruli Khachapuri. 🇬🇪 I live in Georgia.
@@JeekinzHe put meat, and we also put meat (beef) and the egg in the middle is another common aspect. Pide does not have tomato sauce so I don’t understand how it resembles more of a pizza compared to khachapuri, I am Turkish btw 🇹🇷
The pide looked very good!
here for the early guga video titles before they get edited😂😂"I Dry-Aged ground beef ATE it and this happened!"
lol yup
Fr
He changes em?
@@carterwongg6975 These days every RUclipsr changes titles and thumbnails until they see peak engagement. You will almost never see a video with the same title and thumbnail after 6-10 hours.
yeah that isn’t exactly the best title
"Dry-aged" more like "forgot to cook 5 months ago"
Would love to see your take on making Salisbury Steak !!!!
I was watching a workout video and then I seen Guga’s thumbnail for this video lol❤❤❤ Guga you got me 😂❤❤❤
They call him the bald Tom Cruise cause he's an undercover maggot, but spelled with a F
🫡
Guga making Πεϊνιρλί side dish without even knowing it exists is insane
Please go tell Gattsu about this video
Georgian egg bread
you say that as if not every single balkan and near east country has their own version of it
το ειπε πιντε (İçli pide) που ειναι το τουρκικο ονομα
Thank you for this comment in the name of public education 💯
I did not expect the SFX at 10:06. That cracked me up!!
You have Awesome Cooking Skills ❤
I always thought the reason for cooking store bought ground beef well done was because you’re eating the equivalent of a hotdog . Scrap from the slaughterhouse floor made up of literally everything that wasn’t good enough for steaks , stewing beef , stir fry beef and every other variation of randomly cut beef.
idk what the regulations are in your country, but in mine its literally illegal to use any of the scraps with bone or bone skin, certain parts of the animals and so on. Most people use the trimmings from breaking down an animal which is still mostly just meat with fat, but for example if there's a splinter of a bone or anything thats illegal to put to use and there's an inspector visiting/testing your stuff and they find that you're gonna be shut down real quick.
Also there's a channel called Bearded Butchers, they got a few videos breaking down animals and they always show their trimmings for burgers, sausages, ground beef etc. and they also throw away the bones, except for a few for stock or something.
but then again, idk how that stuff works in america, could be that you guys just throw everything in there.
Every grocery store I’ve seen and worked in just uses the steak trim to make the ground beef. Maybe if you get beef from Walmart you’d have some weird mass produced ground beef but I have found it hard to find anything except the beef I mentioned.
DRY AGE STEAK IN OYSTER SAUCE
No
Dude really stole your idea 😭
Late
Man, it's been a while since I had some pide. That looks very well made 👌
Side dish called "Pide" if someone is wondering. Its pretty common as main dish in Turkey.
Guga, I love your videos. Please stop doing click-bait titles. "I ate it and THIS happened." What? You died? You farted? Just say "we tried dry-aging ground beef!" I promise you, I will still click. Stop saying, "Gordon Ramsey schooled me!" when all you do is react to one of his videos. Your videos are so good and so entertaining, please stop cheapening your channel with garbage titles. You're better than all those idiots who need those tactics. This is a real channel with legitimately interesting content. Stop stooping.
2:54
> > > 4:35
dude is really stoked about his thermometer haha
It would be interesting to do a comparison of aging before and after it is ground to see what the difference is
Your reviews are starting to be too professional. I like the family/boys in the backyard vibe you used to have. Don't get too polished.
I want to spend the summer with Guga..
I've dry-aged whole sirloin, chuck roasts, and round roasts, just to grind up and make burgers and meatloaf, and for me they've all been successful. The chuck was the best for this, and is amazing for funky burgers, where you grind it all together, including the pellicle. Obviously it's also great whole, as a roast, but if you're not obsessed with funk you'll want to remove most of the pellicle. For my family I take half of it off and leave the other half on, because we're split on how much is too much.
Guga knives deserve their own video.
Guga the people need answers about the crust not being removed!!
Turkish pide is so good man highly recommend to everyone and you can basically do with any ingrediant you like.
The Most satisfying video❤
That placement of Angel in that side dish shot...he is the yolk of the side dish...Guga is planning to dry age Angel!
Montag Mittags in der Firma, packe die Bestellungen der letzten Tage und schaue dabei im Lager über den Projektor auf einer 40 m² Wand deine Videos. Gibt schlimmeres :D Danke für deine Mühe Guga :)
lg, Philipp, Praktikant theMarkenhaus
Nice! that reminded me of Iraqi Basterma which is dry aged fine ground beef stuffed with many garlic cloves and spices. After we dry aged it for 4 - 7 days we slice that and fry it on pan with eggs. and that is Iraqi breakfast. with squeeze of a lemon.
I laughed so hard at that squeaky noise and the cymbal crash. lmao.
Guga, despite the side dishes you are looking amazing, good job on the weight loss!
Any plans to try that with one of those Umai dry aging bags? :)
Guga!!! Walmart sells Picanha now. Will you do a video review of it?
Pides are Amazing!
I have to make sure I eat before watching your videos. 🤤
Another nice idea again, anyway some point should check.
Should try dry age before grinding vs dry age after grinding. Curious to see if there'd be a difference.
You should do a side by said comparison if there's a difference between dry aging ground beef and grinding dry aged beef.
I need this. Not like, doing it at my house, but I need a good chef who can do this for me. I love ground beef but just want... more out of it. This is it.
The side dish looks like khachapuri from Georgia! They have great food, I would recommend a trip there
Happy to see you have made it into Walmart selfs I can't afford things like that on disability I hope you enjoy the next 16 years this is usually how long the wave last make memories and investment remember if it makes you nervous go for it way to go the other top G
A person's value isn't the amount of money they have to give but the amount of love they give -RTLB
i work in germany in a grossery store we sell fresh meat(beef, pork, chicken) and fresh ground beef/pork we take the meat grinder hygiene very siriusly .we have very stirct laws too.
we are not allowed too recomend to store fresh ground products longer then 1 day in fridge.
but nice too see what beatyfull things can be done with ground beef.
Guga, this did give me a great idea. Could you dry age a steak covered with ground beef. This might save the outside of the steak from drying out without any additives changing the flavor. It might even have no pellicles.
Guga pls can you make top 5 best Side Dish video.
If it linger, it’s funky 😅😅😅
Dry age in good truffle oil and truffle salt experiment. It’s super good
The sound effects 😂
That side dish makes me think Guga transferred planes in Istanbul on his recent Japan trip :D
Cook Feteer meshaltet as a side dish !! PLEASE
Guga, i wonder how it would be if you freeze dry bone marrow after broiling it, * after broiling the bone marrow, only then, freeze dry it*, then compare it to shaved preserved egg yolk. Thank you so much
Yo! Is Guga about to kick my arse?!?!
Getting fit bro 💪
Should have tried the test like this, and dry aged the meats before the grinding.
Do this same experiment but dry age the cuts and grind it after
The side is look really good. It is Turkish Pide by the way.
4:10 if someone ask it's Gugas twist on Georgian dish chaczapuri and yeah it's great
I Love Guga Foods Videos 🩶🤍🖤