Top 5 Dry Age Questions

Рет қаралды 58,720

Күн бұрын

What is dry aging? Why would you want to eat a dry-aged steak? Get answers to all your aging questions from Certified Angus Beef ® brand Meat Scientist, Diana Clark.
1. What is dry aging?
2. Does dry aged beef taste better?
3. What do steakhouses typically offer?
4. Is dry aged beef safe?
5. What is the difference between wet- and dry-aged beef?
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Пікірлер: 57

@dcoledesttaevadoithawj2207 10 ай бұрын

Finally someone answers the taste question with good comparisons.

@TBadalov 11 ай бұрын

Beautiful voice she has. Was pleasure to listen to

@jamespadilla5703 3 жыл бұрын

45-60 days is that sweet spot especially if you are using something like Umai dry age bag

@ldmcnutt 3 жыл бұрын

Umai dry bag = no mold growth though right? I watched a side by side test of dry aged, no bag vs Umai bag and they said no bag is completely different and much better.

@KeyGames35 Жыл бұрын

so they wind up wasting food compared to if they just cooked it fresh?

@camwhitman5425 Жыл бұрын

I wanted to know what temperature and humidity for the dry aging. Thanks.

@blairbarkley5160 Жыл бұрын

Dianne, what is your thoughts on a counter meat cooler for dry aging? Are they worth the investment?

@Valdarno8 3 жыл бұрын

No molds grow on Parmigiano. In Italy at least

@ridethecurve55 4 жыл бұрын

Diana, what is your opinion on aged (elderly) cows for beef eating?

@CertifiedAngusBeefTestKitchen 4 жыл бұрын

That is an important part of how our brand works. We take the best of the best and only cattle younger than 30 months of age qualify as “A” maturity make it into our brand. This gives you superior color, texture and tenderness of your steaks. Basically a better eating experience all around!

@Lyrakill 2 жыл бұрын

can you season before dry aging?

@Burrkilla 4 жыл бұрын

Never had one before but would not be opposed to trying it at least once. Thanks for the great videos. Can’t believe this channel hasn’t taken off with subscribers yet. 👍🏻

@CertifiedAngusBeefTestKitchen 4 жыл бұрын

Thanks for watching! We've grown quite a bit in the last year and will continue to improve.

@rajmund7181 2 жыл бұрын

Before that videos i eat daly normal steak s but when i buy my fist tbone dry aged steak whit only 27 days dry aged process....i eat inly that after it😁😁😁I thinkin open a restaurant only for dry aged staff❤❤❤

@videotaki5974 2 жыл бұрын

can I dry age with olive oil

@kenbell7857 3 жыл бұрын

Can you dry age one steak or do you need the large pieces. Plus can you dry age pork moose or deer meat

@CertifiedAngusBeefTestKitchen 3 жыл бұрын

Dry aging involves mold and precise ventilation and temperature. The reason whole muscle cuts are used is to prevent bacteria on the inside. If you did one single steak, it would "shrink" into a very small piece of meat, and the chance for contamination would be greater. We don't recommend dry aging at home.

@LM-li7pd 2 жыл бұрын

I’ve tried dry age, and it wasn’t for me.

@rockheadbikes1675 2 жыл бұрын

what is the optimal temperature to dry age beef?

@CertifiedAngusBeefTestKitchen 2 жыл бұрын

Thanks for the question. From Diana: "It is best to dry age beef at refrigerated temperatures. You want to be above 29 F (meat freezes at 28 F) degrees but below 40 F degrees (otherwise you risk the product going rancid). Ideally I would keep it at 36 degrees."

@ronaldstewart803 3 жыл бұрын

When you Wet age in a bag can you leave it standing up

@kmflanna 2 жыл бұрын

If I bought a whole untrimmed tenderloin 2 weeks ago, is it too late to place in an Umai bag, vac seal, and dry age for 30-35 days? Have I already ruined the meat for letting it sit in the fridge for this long?

@kmflanna 2 жыл бұрын

loin is still in the cryovac bag

@s.k7770 2 жыл бұрын

@@kmflanna I would assume it’s fine

@jimhandler1129 3 жыл бұрын

Just think Gordon Ramsay was throwing away all of that dry aged meat all this time.

@kaib281 Жыл бұрын

Cuz its nasty

@elisalabrador835 3 жыл бұрын

If I have a dedicated fridge for dry aging, do I need to use the bag?

@CertifiedAngusBeefTestKitchen 3 жыл бұрын

@ldmcnutt 3 жыл бұрын

I’m getting ready to set up a garage refrigerator for dry aging and had the same question. Videos I watched say that the bag prevents the penetration of penecillium molds that give the nutty flavor of blue cheese. With that said, can I seed my meat locker with a container of blue cheese that has started growing mold on it? Is that the right organism?

@therealkingfrances3242 2 жыл бұрын

What temperature!!!!! ??????

@jacquiej5330 Жыл бұрын

Above 29°, but below 40° - ideal temp 36°

@chachaman4980 Жыл бұрын

What is the recommended temp and humidity schedule for aging?

@jacquiej5330 Жыл бұрын

That’s what I’m wondering-some fridges have more humidity than others! They have something called a Umai bag to help with humidity and bacteria

@jacquiej5330 Жыл бұрын

I found the temp further down the comments-above 29°, but below 40° - ideal temp is 36°

@cmdeeqtee7057 2 жыл бұрын

How can I remove the smell? I hate the smell

@monkey_ish4117 2 жыл бұрын

What does it smell like? I never had it and doesn't seem appealing to me.

@bunbuns2275 3 жыл бұрын

Can you put cheese on a normal wet steak and have the same flavor without the need to dry it? 😆

@Sxcheschka 2 жыл бұрын

Guga

@jamespadilla5703 3 жыл бұрын

All that trimmed pellicle will make the best dry aged burgers

@piocet 4 жыл бұрын

At 6:16, clearly the dry aged is prime and the wet aged is not.

@CertifiedAngusBeefTestKitchen 4 жыл бұрын

You see the marbling a lot easier on the dry aged steak and it does make other steaks look inferior. This was delicious!

@johnbollinger4896 7 ай бұрын

cab beef, yeah agreed looked prime vs choice

@xenulus5282 2 жыл бұрын

If dry age steak has a bleu cheese-like taste to it I will for sure be steering clear of it. Can't stand bleu cheese.

@hazard1024 Жыл бұрын

"Savoy" aka rancid and moldy mhmm

@benjiebarker Жыл бұрын

So spoiled meat which should be free by then lol

@steveniemyer9288 3 жыл бұрын

A wet age steak vs 100 day dry age stark is too big a difference. Even a A 35 day dry age steak is going to taste drastically different than a 100 day dry age steak.

@CertifiedAngusBeefTestKitchen 3 жыл бұрын

You are correct!

@GroguSlayer69 4 жыл бұрын

1 word, reverse sear. 2 words.

@CertifiedAngusBeefTestKitchen 4 жыл бұрын

3 words. Thanks for commenting.

@b.r.fowler785 3 жыл бұрын

Six words: My favorite method of cooking steaks.

@stevencriswell1267 2 жыл бұрын

always best

@davidnemecek7479 23 күн бұрын

Top question about dry aging is what is dry aging.

@Joseph-wh5of Жыл бұрын

I don't really care for dry aged steak, it tastes like rot.

@alloymineral485 11 ай бұрын

I haven't had an opportunity to eat a dry aged beef therefore, I just can't give an opinion of it.

@magooccna Жыл бұрын

It's just wastage. I can never understand why people dry age, pardon my French is utter rubbish. It's not like it taste better unless you're a zombie nobody should be eating this.

@SkyWolfSkydive 6 ай бұрын

You have absolutely no idea what you’re talking about and it’s quite obvious to people that know Dry aged beef