🤣🤣🤣

Ya..its so fukin rare,it still breathing 🤣

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!

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

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

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

@Captain Cookbook the ribeezys

@@shiro_bakayarou lol

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.

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"

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 was just thinking "That part is what's dry aging", the other part doesn't let moisture escape so it's wet aging.

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.

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.

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

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

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.

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

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.

It's RAAAAARRRRWWWWW 🤣

Focking donkeeeeeh!

What are you? A dry aged idiot

Where's the beef sauce!

brandon davidson fr though. Suprised Nike ain’t done joints like that yet

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 😏

He got it from a sandwich shop :: m.facebook.com/swinehousesa/

Lady ga gas new steak shoes from Nike lol

Somewhat. They thought the whole outer encasement had to go, which it didn't.

He does 🤣🤣

ThePolojapan the trim goes into a burger mix - they have an episode about it

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

Blue rare.

Rawwww

Its black and blue. Raw with a crust essentially

It's fockin' raaaawwww definitely

Botulism happens only in anoxic environments

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.

I love it rare

Other micro can infect and compete

They seem like the stereotype of dudebros.

Beef fat != Butter

@@titan5064 I am not sure what you mean? Butter is not beef fat.

Titan same idea but not the same flavor. Beef fat and butter are very different

Mike Honcho I agree. I think butter is better for this.

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

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.