That’s so awesome to see someone as passionate about beef as I am. 3rd generation in my family owning a restaurant. Been in the business since 1960. You didn’t hear about Himalayan pink salt then

I sleep in a salt chamber like this. It's been keeping me for over a century now, just ever so slightly dehydrated, but otherwise pristine.

If you're not making mistakes if you're not learning. The salt walls help prevent negative bacterial invasion through air circulation. The air must constantly be flowing thru the room/chamber/fridge or the humidity couldn't be controlled. This allows the natural, beneficial bacteria and fungi to grow. Aging, no matter what, doesn't happen on a straight, diagonal line, straight up over time. As the different bacteria and fungi go through their cycles, the meat will actually improve, then decline, then improve again over the time line. This is why there are specific time targets and not just random days of aging. 25-28, 40-45, 60, 120, 180, 240 up to 400 days in the experimental cycles. At certain points the meat is actually not palatable at all but adding, say, 60 more days brings out entirely new flavour profiles. At some point, the meat no longer tastes like "store-bought" meat as we know it. Deep, funky flavours grow. The same fungus that makes blue cheese grows in the meat and the steak takes a similar note, which many people enjoy, as evident by the ability to order blue cheese "sauces" with a steak. Then other flavours take over which are not comparable to anything else, are unique to its self and are only for the truly experienced steak eater. The average customer likes 25-28/40-45 day aging. The earlier aging dries the beef, actually "distilling" (concentrating) the flavour making chemicals which intensifies the traditional steak flavour and also adds to the tenderness and over all mouth feel of the steak. 40-45 days just begins the blue cheese affect, creating deeper, "funky" over tones, which also will intensify over time. The fat blooms that show on aged steak are often mistaken for fungal blossoms. They are not. But the fungal growths will take shape and become visible over time, as well. This happens later. They are completely harmless and the same as blue cheese and are also of the type that produces penicillin. Just be sure to PROPERLY trim the steaks when done and save the trimmings to be ground or rendered down for added flavour in different uses. I put a few salt blocks in my small ager, as well. Just not 16.5 tons. 😆

My friend. This is Paradise

really like what he said about learning from mistakes...no guts,no glory!

If you can make a cup of tea you can dry age steak....and its enzymes that break down the meat not bacteria..

I love this Chef he really knows his trade well and his beef is wonderful best ive had!

I could just live in that dry aged meet locker!! Thank you for the video!

i just love this yum yum.

Himalayan salt is mostly mined at the Khewra Salt Mine in Khewra, Jhelum District, Punjab, which is situated in the foothills of the Salt Range hill system in the Punjab province of the Pakistan Indo-Gangetic Plain.

I couldnt hear a word he was saying. All that beautiful meat is mesmerizing.

I wish this video was an hour of just him talking about it and going more in depth.

Very well done

Amazing , I visited pakistan 🇵🇰 in few years ago and enjoyed the food cooked on a salt plate , I am still drooling 🤤 😝 not a medical condition it’s just coz whenever I think about the taste I do drool 🤤 😝

I want one!!!!

Very Nice.....

so if i fill a room with Himalayan salt lamps i can dry age beef

I am in heaven

who is this master?

Aged fir certain, I will be 90 before I can afford to eat a T Bone at the price...

These comments are rediculous...thanks is for the video

So, what is the point of the salt then?

I dont even want to take a guess about how much money is in that room....

In two years from today, I foretell this method will be just a pleasant memory. hopefully, the salt bricks will be recycled into cooking salt.

So is this where are the overwatch players come from?

There is a much simpler and cost saving method of ageing which I used for thirty years.

The best meat about ....

Throw some cheese in there as well.

I was fully expecting Tommy Shelby to walk into view and flick a cigarette at the camera. I watch too much TV.

is this heaven? no, it's a dry ageing room!

Is that Kevin Spacey??

Hellooo

my best friend is peter Hannan he follows me on Instagram

Damn that Irish guy is HOT

I got the meat sweats

It is meat heaven

What? The changes in the meat that improve flavor and consistency during aging have nothing to do with good or bad bacteria. Eventually the outside of the meat will desiccate and all bacterial growth stops on that surface.

I can't understand what he's saying

"Himalayan Pink Salt" is just a marketing term for what it really is... What do you think gives salt that pink color? You're really just buying Pakistani Rust Salt.

vegans be like......

Aged meat still tastes and smells like dead meat. Steak sauce may cover it up a little. The fresher, the better. If you want tender meat, cook with Sous Vide method.

What a wonderfully uninformative video. I didn’t realize it was possible for a person to talk so long without saying a damn thing.

I thought “him a layin” salt was a gay term

The beef is wonderful. That hat is dreadful.

too many words and not enough images. you'd better show the process than a man with too many words on himself finally!

I didn’t understand a word in this video. Try adding caption next time, thank you from all Americans