"Science of Dry Aging" by George Motz
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- Опубліковано 29 лис 2017
- Aging meat is a form of culinary art. This film by George Motz dives into the mystery of food science and teaches how the professionals dry age beef. Aged beef, a process typically involving whole muscle beef cuts, yields intense flavor. As a result, each steak is incredibly tasty and rich.
~~ If it's not CERTIFIED, it's not the best. ~~
#GeorgeMotz #dryaging #CertifiedAngusBeef
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It's the same than cheese. Not everyone can handle roquefort. Which, is my favorite one btw. Ugh. IMAGINE, a great piece of dry aged steak drizzled with warm melted roquefort cheese. Ughhhhhh hahah yesssss Bring it on 😋😋😋
"It's the same AS cheese" - and more correctly: it is similar to cheese.
@@louf7178 "it's similar to cheese"
@EL Plagua - Those...glass houses...stones! you big meathead.
Ahh I love Roquefort. I literally keep a cube in the fridge just to take chunks off and snack on
Yeah that sounds disgusting lol
Cutting mold off food and eating what remains... Hell, I've been dry-aging my food for as long as I've had my own refrigerator... it's called being poor.
Dave Danger that is gross dude. It is called being a poor planner lol
Michael Miller r/whoooosh
lol
Dave Danger. Hahaha That is hilarious. But I know what you mean. I had to eat that stuff when I was a kid.
It's funny how poor people food becomes rich people food in a cycles over and over.
It's funny how back in the day 50 40 years ago all beef was dry age now all of a sudden it's fancy and cost more, it's hilarious.
Very true! :)
And lobster was considered a poor mans food back then.
@@CertifiedAngusBeefTestKitchen why was it common back then?
@@frank6842 I think historically this was the way in which people preserved meats without refrigeration. They briefly talk about it at the end of the video, but this was just how it was done. Then refrigeration comes along and it becomes a question of why do something requiring a lot of time and money if you don’t have to. Guess today, the answer to that is “it tastes better” 😁
Indeed. The cost is due to the massive loss due to moisture loss but all the pellicule removal when cleaning the meat that is no longer eatable and extra labor it takes to make it. A controlled dry aged room is also very expensive. Mostly because of the ventilation and humidity control.
Where is Guga to grill all this meat?
Luciano Oliveira underrated comment
He's still dying to death.
Gugga will put a "membrane" on all these steaks
😭
@@vladimirharkonnen458 lmao
"The science of dry aging"
The video: Dry aging is an art
alright then
Literally ZERO science in that.
@@pupdaddie I do wish they spent more time explaining the actual aging process and nuances rather than hyping up their product tho
im dry aging chinese lo-mein from two weeks ago in my fridge.
Enjoyed this very much. I used to work for the largest purveyor of CAB in the world. I built a dry aging operation and absolutely made the best products ever produced.
Thanks for sharing!
How much were you selling steaks for?? Let's say I buy it at $10 a pound... and sell a pound on the 40 day old steak. How much would you charge?? My boss wants me to try this.
I aged four whole deer for two months on ice in coolers, with one end propped up on bricks and the drain plug open. Salt and ice and time. Yes, the outer surface got funkified with mold and whatnot, but once that was trimmed away, what was left was BEAUTIFUL. No funk, no gamy smell, no off taste- it was better than any beef I've ever had, just concentrated rich flavor, and incredibly tender. Deer don't have the marbling of beef, and IMO aging helps them improve even more.
Thanks, I want some now
I dry-aged by accident with a carcass left out for two months and I used for dog food. I decided to try some and it was amazing! I made a video of it.
oh shit u really did :/
Sounds like you are indeed on the wild side.
I'm still waiting for the science part.
I searched for this comment so I could +1. It was just a commercial.
What are you kidding me? It was loaded with a science front to back
@@smicksmookety You're right. There is no evidence that aging meat makes it taste better. Numerous taste tests have failed to prove it does anything to improve flavor.
They were so afraid to just say they like the moldy flavor.
@@TheRealHelvetica 💀💀fr tho
1:12 , thanks for the honesty. I was always curious about it’s flavor and hearing his comment, it would be like comparing blue cheese to any other cheese. Blue cheese isn’t for everyone.
There is a sweet spot to the dry-aging process. If you exaggerate on the dry-aging you end up diminishing the flavor profile of the final product, instead of enhancing it. It’s like people who put ketchup (sauces) on their already scrumptious steaks; they could only stomach it by degrading the flavor profile of the meat! Most steak connoisseurs prefer their prime-grade steaks slightly dry-aged (30 - 50 days max), and grilled to perfection medium rare.
I agree. I don't know about those huge pieces but I wouldn't be dry aging one steak for longer than a day.
In my bachelor days I just had beer and left over pizza in my refrigerator. Oh, and one more thing. There was a greyish green entity with hair growing out of it in the far corner that I did not want to touch. I did not know what it was, but I worked out a peace treaty with it. I left it alone, and it left me alone. Who knew I was aging something to perfection?
Hahahahaha....perfect....
Very accurate description, i.e. not for everyone. It is more about flavour than tenderizing. The waste is quite significant. Once you get past 28 days however, the flavour quickly turns to being gamey.
I do a poor man's mini version of dry aging - actually it's a combination of dry brining and dry aging. Very simple actually. I remove the steak, usually ribeye, from the packaging, rinse and pat dry with a paper towel. I then liberally season the steak with salt (Redmond's) on all sides, place on a plate and stick it in the refrigerator uncovered for usually 36-48 hours. Amazing how dark the color turns on the meat, which is a sign that it's working.
i just finished dry aging a ribeye using an umai bag for 30 days. the results were amazing. i recommend everyone who likes steaks to try the umai bag. it's really hard to mess up even for a first timer
That bag is a special membrane bag right?
*Guga has entered the chat
Experts: you can't dry age at home.
Alton Brown: hold my spatula.
I've done it in a spare fridge.... all u need is rock salt and cheesecloth... but use prime, nor choice grade.
Just bought my first cabinet. Excited to see this happening
Great video seriously very entertaining. His description of the first time for some people trying dry aged is hilarious actually.
it's more like this video was made to discourage the average joe from dry aging anything
Yes, it’s a process that only trained butchers should do.
This is less science more commercial lol
Yes, please don't try dry-aging at home. The proper equipment, ventilation and temperature control is a must for food safety.
Of course. How are they going to make any money if ppl start dry aging their own food 🤣
@@nabilmajid22 The funny thing is.. long ago that's how our forefathers did it..
Wow. Good to know you guys are doing this. I will be your customer. Please keep it up.
Maaan, look at these gents how passionately speak about meat! They must love their jobs 👍🏿👍🏿
You're 100% correct ain't nobody going duplicate your meat products all that meat you having that room is definitely working together that is magnificent it's mind-blowing that you have that. I just have a little two foot by 3 ft refrigerator that I piss around with dry aging but it works
Worth it!
An interesting video....thank you...
I just remembered from my childhood...the blue stamp on the roast beef fat wrapped around them was always there. My mom said Safeway had the best meat back in the 1960's. The fish was good too, but she usually went elsewhere for the fresh fish. But we were (well, I was) so excited to get a piece of meat with the purple stamp on the fat. I guess little kids are just like that. I remember I felt like the stamp of the USDA on the beef made me salivate. I was so hungry all the time as a little girl in a single parent home (rare divorced single parent home) that when I saw the meat case I just drooled...
Good video!
I think those aromatics and notes they keep talking about are what people usually refer to as funk.
You got it!
Pass
the most difficult part of dry aging meat is actually cooking it correctly.
Yes indeed , I'd rather be on vacation for 90 day's than a week , and so would your best Steak there's de-compostition which happens quickly and then there is compost-ition which takes time , what does your best garden like most 😏😋 Yes indeed my sentiments exactly !!! 😍
Well done..Not the meat ..rare is ok there..but the presentation!..And your pricing is spot on!! I can't wait to get to one of the Oak locations.
Makasih atas ilmunya chef, sangat membantu 🙏
I agree, the longer the better
I REMEMBER EATING ROUND STEAK WHICH USUALLY IS LIKE LEATHER, AGED TILL DARK BLACK THAT WAS LIKE HEAVEN TO MY TONGUE
It reminds me of the ducks hung in my friends farm house during winter in China. No heating, just natural air. It's real salty though.
Fine film....
Thank you!
I like dry aged, on my birthday every year, july 4th, I always get steak and lobster. One year, we had dry aged and regular steak, I hadn't noticed when I bought it, as I just bought the cuts I wanted. Dry aged is better, but sometimes I get sick of it, and prefer a fresher steak. My favorite is dry aged, prime NY strip steaks, about 2.5" thick, grilled with salt and pepper over a propane flame.
Thanks for sharing!
Where is that warehouse they are drying the meat located? Can I purchase from there?
is this just controlled decomposition?
Sure is
Yes.
as is wine, beer, cheese and many things good
Everything decays. Bottom line
Essentially yes
Lol I love how it’s a scientific process. My granddad grew up “dry aging” beef. Skinned a yearling In the late fall and hung it on the windmill. When it was time too cook. They’d lower it. Cut off what they wanted. Hoist it back up. And it’d “age” up there for a few weeks
I want to be a meat scientist too :(
Charleston South Carolina? I hope so thats just a 3hr drive and I'm there often I've been dying to try a dry age steak.
So do you eat the part that has mold on it or you cut that part off and throw it away?
You can try fridge aging if your fridge blows air and you place on cooling rack for 5 days you will not the bacteria flavors notes but drying will concentrate its natural flavours.
Yep, I do this to all game meat. Works great. Make sure to use a refrigerator that isn't opened regularly.
Compassionate for animals will win me over any day
Mould, fungus and virus: we want to destroy all of humanity
Humans: sounds absolutely delicious, let’s dry age this shit
Go eat some tree bark
The video refers to the cheese flavor profile in the meat. Cheese often has the mold/fungi injected into it and then lets it develop. Has anyone tried injecting the different spores/fungi in the meat at the start of the process to control the flavor profile?
Preppers everywhere : Challenge accepted
Very cool video with lots of info!
I think I will only like a younger dry aged beef. I don’t like blue cheese. I don’t think I will like the older dry aged beef.
Very interesting though, and I still appreciate the art of dry aging.
Pretentious guy's accent changes every 14 seconds.
He has a meat podcast lol
Not true! It changes every 4 seconds! LOL
dude he’s british
@@jin4159 I'm British. His accent is dumb and sounds fake
Plus the full sleeve tattoo lol
Why do people dislike this? They’re like nah this ain’t what happens when you dry age.
I've had great dry aged steak, & sure, it's good, but man are they overselling it. And Alton Brown dry aged a rib roast in his fridge, so yes, you can do it at home.
You *can* do it, but the results aren't as good. Better controlled humidity, temperatures, and airflow make for a better end product. I've aged in my garage fridge, twice now. It turns out good, but with the dry environment of a household fridge, you get more loss. Once you're done trimming, you end up with small steaks and throwing away more trimmings. They are wrong saying it can't be done, but if you compared one of theirs to one done in an every day fridge, I'm sure you could see the difference.
The first half of the video was a bit off putting but now i really want to try a dry aged steak
Sounds like what my dog finds out in the pasture. Rotten meat. You are right, not everyone can eat rotten meat.
this is how I cope while eating meat I've left out overnight accidentally
Ok, major question I would dearly loved answered.
My father and myself (13 years old )hunted Caribou in AK got our quota.
My dad hung the quartered caribou's in the basement for what seemed like very long time.
This scab type stuff would grew on the outside of the meat and he would cut some off every so often look at it and then continue on until one day whatever he was doing with the meat was done.
I know he was aging the meat, I think.
My dad has passed and I never clarified what it was he was doing. One of those thousands things I wished I talked to him about.
Can somebody tell me what my dad was doing?
No I no longer hunt nor do I know anything about it. That's why I am asking this question.
I love dry aging beef. 🍷
"meat scientist" a title to aspire to!
😂 you're right!
Yes, the science of dry-aging is critically important, but there is definitely an art involved here, too.
Absolutely!
I agree and to anyone who wants to try dry aging I would reccomend umai bags and checking out guga foods videos on it. If you get serious about it they make small refrigerators for it (my next step I just need to find the space for it).
My grandfather called it CHITO and sun dried his beff!
We used yo grill it, with some hot sauce and "voila" delicious and full feeling!😉🥩🍺
Excellent video. I give it a 5 out of 5 stars. If you’re looking to spend the next ten minutes in a completely informative and captivating experience learning about the subtle art of aging beef then I would recommend. I liked this purchase so much I shared it with mother, uncle, and five of my closest friends. Give it a try. UA-cam came through today on this one.
7:28 that’s what I am talking about
beef heaven
"what's old is new" and whats new is overpriced based upon hype and ignorance of the process..
These men need to go to Europe for lesson's. Also... American's cannot make a decent Cheese. It all taste's like Cardboard.
Well said.
Where can I find or the location of the restaurant ?
Here is the link for retailers and restaurants where you can buy #CertifiedAngusBeef! www.certifiedangusbeef.com/buy/
"dry aged steak, its not for everyone." that just makes me want to try it more
The question is how does anyone do this without the flies and maggots coming around?
Just what do you do with the cuttings? 12/24/2021
A couple of odd Q.
has/can food be aged by burying it? Would aerobic/anaerobic change things?
Can you eat the exterior surface, or is it always cut and discarded?
is it basically like a mummification process?
Are you asking on behalf of a dog? If so probably if it's cold enough. I think you have to cut the outside off. I'm yet to try DIY dry aging.
This walk-in cooler is what refrigeration technician have nightmares about
John Oliver's Doppelganger !!
Can't dry age at home? I have done it many times 0 problems my fav. Is 45 days that seem to bring out those notes of dry age cheese
When I started butchering we used saw dust on the cooler floor the help keep the cooler dry and 18 to 20 days was normal hang time for good fat cattle
But the Canadian government put a stop to that by 1989
I’m 🤤🤤🤤... but somewhere over yonder a vegan is weeping 😂😂😂
Veganism fixed my blood pressure.
There was some documentary basically said that it was better to eat basically this rotten meat because it was easier on the digestive system or something
Hello, love your channel! I have a question. I am dry aging a steak for thanksgiving dinner. From what I've learned, most channels are saying go with a fridge temp of 38-35 deg. I have my dry age fridge at ~38 deg. I have an IR thermometer. It is showing that the temp of my meat is like 33 deg, but the fridge itself is warmer. That cow flesh is like a huge cold sink? Do I adjust my fridge for the actual temp of the meat, or, what the thermometer inside my fridge is saying?
Thank you for watching! So glad you enjoy our channel :)
Although we do not recommend dry aging at home just to ensure food safety but your refrigerator temperature is perfect in those ranges. Do not worry about the temperature of the meat.
but the question i was most looking forward to having answered wasnt there. how do you control WHICH bacteria you grow? like how do you make sure you dont get botchelism or e.coli for example?
Apparentrly, it is all about time temperature, an air circulation.
And the right bacteria just appears. 🤷♂️
botulism is an anaerobic bacterium, meaning it can only grow in the absence of oxygen, fans and people walking around implies there must be oxygen.
e.coli is from animal or human waste shit getting on the food.
very correct
So when the steak comes in medium...the raw part is fermented or rotten??
There is no reference to enzymatic action?
That guy with the glasses has 5 accents in one sentence
Almost everyone has glasses
I love a dry aged steak! That flavor is something you wind up chasing!
It is amazing!!
This looks good. I also did some charcuterie and smoked meat... My question is how come the steaks doesn't actually rot or go off considering that the meat is not salt cured???
Dry aging is done in a controlled environment to grow specific types of mold. Think of this more like cheese!
Here is a newer video we did on the top 5 questions for dry aging: ua-cam.com/video/21uD3ZOIBYM/v-deo.html
thank you
Do you have to cut the outer layer or can you eat that part?
yes you do need to cut it off tho a little can remain on the steak but as much as possible is preferred
YRS it’s moldy don’t eat it
outer part of dry aged meat is not good to eat
there is nothing new here I always leave my meat hanging for 5 to 6 weeks before cutting and this was a way to conserve your meat longer in past (before fridge invention)
epic.
So extra money for decomposing meat?
Chef and scientist guy named Bacon and Bass working in the beef industry? I'm so confused.
If you look at that not as food, it's a pure horror movie scene.
Yet people have been doing this for millenia, before the refrigiration.
By the way, he grew up on Long Island, no one talks like that on Long Island
good ❤❤🇰🇭🤝🙏
Great info on 21st century dry aged beef thanks
Glad you enjoyed the video!
👍 🙂
lv taylor Taylor are you a time traveler
So let's say after the drying time of favor has passed, say 90 days, what should I do stop the ageing process but preserve the meet at that point until I need to use it?
Freezing the meat will stop the aging process. Use a vacuum sealed bag for best results.
@@CertifiedAngusBeefTestKitchen Thanks :)
I eat alot off aged beef and you either luv it or loath it! 🏴☠️👍
A 28-30 day aged beef taste like acorn-fed dry cured ham. 90 day aged beef has hints of blue cheese
No it doesn't. I had it at the Beatrice Inn in NYC and it was atricious. $375 for a steak that I couldn't even eat.
@@crabbypatty10fefrefe 😱😱😱
So if I just have a few dehumidifiers in a room can I do this?
Maybe, you need to maintain specific combination of temperature and humidity for dry aging. They are necessary for safe fungi and bacteria to grow and outcompete the ones that could make the meat spoiled and dangerous. If the room will be too wet - the necessary organisms won't grow and meat will just spoil, if it will be too dry - hard crust will form which will trap the moisture inside the meat, counterintuitively making it too wet and, again, causing it to spoil
5:30 sami davis jr ???? :O
Never knew John Oliver moonlights as Nick Solares.
1:49 did is it just me who saw dr. Phill right there xD
I get alot off free dry aged beef, and I'm still not convinced off the flavor! And I eat alot off high end food!
I want to try dry aged beef.
It's not something that should be tried at home.