During the process of dry ageing the steak absorbs the outer coating. Remember meat is porous, so it will naturally draw in anything that is touching it, over time. You can dry age with most things tasty and it’ll taste similar to whatever it is, with a slight funkiness. Dry ageing is amazing 😎👌
🤔It makes no sense whatsoever to purchase a chunk of meat, soak it in alcohol, dry it out 45 days, then cut half the meat off, to eat a fraction of what you originally bought. 🙄
![Felix "Unfair" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/Oswujxm2Ag0/mqdefault.jpg)
That’s how you really age something, last time I looked at his subs he only had 50K
I so want this
I want that knife!!! What kind is it?
point of any seasoning it???
What do you do with the cut off bits, throw them?
they get filled with mold and bacteria, so yeah
Top 3 cuts: ribeye cap > coulotte > ny strip
how does any of that flavor actually penetrate into the meat?
youre literally cutting it all off lol
During the process of dry ageing the steak absorbs the outer coating. Remember meat is porous, so it will naturally draw in anything that is touching it, over time. You can dry age with most things tasty and it’ll taste similar to whatever it is, with a slight funkiness. Dry ageing is amazing 😎👌
Steak soaks in liquid like a sponge. Air entering dry age bag dries the steak slightly.
@@htownand4746they aged it covered in the spices already
The first bit was literally a steak
No it’s to thin to meet the standards they were going for
That is one expensive meat.😮
🤔It makes no sense whatsoever to purchase a chunk of meat, soak it in alcohol, dry it out 45 days, then cut half the meat off, to eat a fraction of what you originally bought. 🙄
It’s a thin layer to cut off. and aging is a huge increase in flavor
Cuanto desperdicio!
How to make a steak 50% smaller but 300% more expensive.