Side note. If the meat has a terrible odor, there is no way to cook out that smell/taste. If the smell is slight, as in you have to get up close with your nose and inhale, then it should cook up fine.
A normal fridge isn't always regulated well enough to dry age meat reliably. In addition, in the case of primal or sub-primal cuts, no bacteria has been introduced into the center of the meat. This is in contrast to ground beef, in which this happens immediately upon grinding it. You also trim the "crust" from dry aged beef before cooking it. This eliminates what might be the dangerous part of the beef.
Oxygen prevented the open meat from spoiling. Some companies actually put pure oxygen in the package to keep it looking red and fresh. When the meat is sealed up without oxygen, anaerobic bacteria thrive and spoil the meat.
It's quite the opposite, oxygen absorbers are packaged with pre packed meat other than COV. One of the oldest way's to preserve meat is using anaerobic bacteria that can survive salt to pickle meat.
Holy Cow!! Thank you. I often eat "expired" food, but meat is harder since it doesn't last as long. I often buy meat (or vegatables) but fail to follow through with my big recipe plans. I love the idea that this might make it last longer.
Great video. I have dry-aged a good prime rib roast for 42 days in my bar fridge. I regulated the temperature and had a fan going the whole time. It was also sitting above a bed of coarse salt. Best meat I have ever eaten. There was quite a bit of waste from cutting off the nasty outside “crust” but it was well worth it. It’s hard to explain the taste of dry aged beef. Kinda buttery.
Also salt your meat , even ground meat it will penetrate. Just use the light salting you would use at cooking and it will inhibit bacteria and lessen moisture loss. On steaks this can hamper surface bacteria and keep a rare cook safe, old or store bought hamburger is best well done
The best use of those sell-by dates is to compare what is on the shelf to its neighbors. I will avoid a close-dated item because it’s been handled/displayed on that shelf more than a long-dated item that was probably just stocked.
I judge everything by touch and smell, and if it's very many days past the exp date, I cook it fully and check it with a digital thermometer, even though I love med and mr beef. Haven't been burned yet. I also keep my refridgerator pretty cold and clean.
This happened to me once with the ground beef... Went bad so fast. Wanted to cook up some burgers and boom haha~ Interesting how the uncovered worked out!
All food in story supposed to have expiration day, some can be spoiled/rotten in the container they are in. Some when they open and left in that container. Cans do the great job for containing food for long time, and its easy to known if the food inside is spoiled when the lid is bulged or when can was dammaged somehow and the lid wasn't solid close. But there are some food they don't spoil or spoil long time after the expiration day like Mayo.
I often have non ground meat that I have refrigerated for several days before I have time to process for long term storage, and sometimes ground. If there is an off odor when I open it, the first thing I do is rinse it with cold water under the tap, as the bloody fluid that seeps out will turn before the meat does and raw meat doesn't absorb water. Then smell again, if the smell is gone, pat it dry with a paper towel and cook it or process it. I have raw 80/20 hamburger that I freeze dried in June 2023 that is vacuum packed in mason jars. That was frozen for a year before I processed it, It is still good.
Best by dates to me are catering to the LCD. That said, aging often involves salt which inhibits bacterial growth #1 and most dry aging I've done involves carving off the "rind" which essentially helps protects the inner part #2. Personally I wouldn't do with hamburger but you do you. In any event, your nose is a good gauge to help keep you out of trouble. That being said, have always heard it was the dehydration that concentrates paired with enzymes within that continue to work albeit slowly.
Air flow is one of the variables to controlling bacteria growth. Just like dehydration. As for vegetables, vegetables need water so prolonging their life will be pretty much the opposite
I can vouch it doesn't work with vegetables. We got carrots delivered to our restaurant in a box. After a few days they would start going limp and soft. once we started bagging them, they remained crisp. The same with lettuce. Those we put them in a plastic bag. Squeezed the air out and tied the bag. They can last up to nearly two weeks
The packaged one wouldn't kill you it would just taste like Taco Bell. With the poop problem. Dry aging matters what's in your fridge too. Use a small fridge with nothing in it. Wipe it down with a sanitizer first and air it out. I do prime ribs for a month.....
Environment. Aging meet needs more than just sitting it in a frig. And ground beef's problem was feces contamination. The old saying was, "We cook the * out of our hamburgers."
I cook and consume processed meats by the expiration date only. I pay no attention to smell if it's beyond the date. Beyond the date means that it goes into the trash without question.
Dry aging meat happens in a controlled environment and maintaining specific humidity levels and creating an environment for good mold to grow. Doing this in a safe manner and doing it consistently is not something that the average consumer is expected to do, hence the need to cover the meat and not exposing to air which keeps the usable life short. Saying not to trust the government implies some sort of bad intentions when actually those expiration dates are there to protect consumers like you and me.
There is another factor... THE BLOOD.... If you leave meat WITH BLOOD IN IT, it will spoil and STINK FASTER! That's why it's better to SOAK THE MEAT in COLD WATER for at least half hour, then dry it and salt it generously to avoid spoilage... This is, ACTUALLY, in the rules OF KOSHER MEAT, which are AMAZING in the knowledge from 4,000 years ago....
You can dry age almost anything. Pork, Chicken, Lamb, Fish, Snake, Alligator, Kangaroo, Eel, Turtle. If it got meat, you can probably dry age it. Just so you know, most popular meats are aged, often wet aged, but yeah most of everything is aged. If you you ever ate fresh killed cattle,swine, goat, or chicken, you will 100% know the difference in flavor. Fresh beef is tougher and tastes more earthy, goat is super gamy and tough, swine is more chewy and a tiny bit gamy, chicken is very earthy and almost gritty. Interesting to note, fowl or other birds outside of chicken is pretty gamy when fresh. Aging either dry or wet, is the normal to make meats more palatable, easier to cook, and infuse more flavor into.
People holding lapel microphones make me cringe. Why hold it? Clip it to your shirt collar. Interesting video video by the way. Would have been cool to do a taste between fresh and ten day old meat. (maybe a hamburger)
You can tell companies are using pink salt in some ground meats. I've bought meatloaf blends that have this remarkable pink color that never really dulls..
Side note. If the meat has a terrible odor, there is no way to cook out that smell/taste. If the smell is slight, as in you have to get up close with your nose and inhale, then it should cook up fine.
100% truth.
THANK YOU !!!
I learned an important message.
This is a well-made video.
Keep up the great that you are doing.
A normal fridge isn't always regulated well enough to dry age meat reliably. In addition, in the case of primal or sub-primal cuts, no bacteria has been introduced into the center of the meat. This is in contrast to ground beef, in which this happens immediately upon grinding it. You also trim the "crust" from dry aged beef before cooking it. This eliminates what might be the dangerous part of the beef.
Oxygen prevented the open meat from spoiling. Some companies actually put pure oxygen in the package to keep it looking red and fresh. When the meat is sealed up without oxygen, anaerobic bacteria thrive and spoil the meat.
It's quite the opposite, oxygen absorbers are packaged with pre packed meat other than COV.
One of the oldest way's to preserve meat is using anaerobic bacteria that can survive salt to pickle meat.
Holy Cow!! Thank you. I often eat "expired" food, but meat is harder since it doesn't last as long. I often buy meat (or vegatables) but fail to follow through with my big recipe plans. I love the idea that this might make it last longer.
Great vid loved it! Love finding small golden channels
If you suffer no stomach pain or diarrhea then the meat is okay orrite
I always wondered about this. Good video.
Dude...please confirm you are still alive!
Still kicking! Even after eating the chicken (new video) lol
Great Video, This was a really cool and very interesting experiment. Thanks!
Love the fact he showcased GUGA Foods....they are the great men of delicoius STEAKS!
They are the kings of dry age
Great video. I have dry-aged a good prime rib roast for 42 days in my bar fridge. I regulated the temperature and had a fan going the whole time. It was also sitting above a bed of coarse salt. Best meat I have ever eaten. There was quite a bit of waste from cutting off the nasty outside “crust” but it was well worth it. It’s hard to explain the taste of dry aged beef. Kinda buttery.
Also salt your meat , even ground meat it will penetrate. Just use the light salting you would use at cooking and it will inhibit bacteria and lessen moisture loss. On steaks this can hamper surface bacteria and keep a rare cook safe, old or store bought hamburger is best well done
Thank you for this video!
This true for beef, don't trust other meats. And always cook well!
The best use of those sell-by dates is to compare what is on the shelf to its neighbors. I will avoid a close-dated item because it’s been handled/displayed on that shelf more than a long-dated item that was probably just stocked.
Great point. I think that's how most people use it.
I judge everything by touch and smell, and if it's very many days past the exp date, I cook it fully and check it with a digital thermometer, even though I love med and mr beef. Haven't been burned yet. I also keep my refridgerator pretty cold and clean.
This happened to me once with the ground beef... Went bad so fast. Wanted to cook up some burgers and boom haha~ Interesting how the uncovered worked out!
I DO NOT KNOW BUT one may cook it up for their animals as their system can handle a lot of things we cannot eat.
Quality video Lad. Qual-it-y
Why am I holding my breath watching this???
Who farted? 🤔
Careful Continuing to hold your Breath in the Moment will help you Exit Reality.
☺️ ehe ehe ehehehehehe., I held it too!
All food in story supposed to have expiration day, some can be spoiled/rotten in the container they are in.
Some when they open and left in that container.
Cans do the great job for containing food for long time, and its easy to known if the food inside is spoiled when the lid is bulged or when can was dammaged somehow and the lid wasn't solid close.
But there are some food they don't spoil or spoil long time after the expiration day like Mayo.
I often have non ground meat that I have refrigerated for several days before I have time to process for long term storage, and sometimes ground. If there is an off odor when I open it, the first thing I do is rinse it with cold water under the tap, as the bloody fluid that seeps out will turn before the meat does and raw meat doesn't absorb water. Then smell again, if the smell is gone, pat it dry with a paper towel and cook it or process it. I have raw 80/20 hamburger that I freeze dried in June 2023 that is vacuum packed in mason jars. That was frozen for a year before I processed it, It is still good.
Right on!
Our ancestors would BURY meat (carcasses) and eat the raw remains. It's still done in less developed regions.
take the grey part out next time D: everyone always cuts the pelico out since its oxidized and funky
Honestly. It tastes fine
Best by dates to me are catering to the LCD. That said, aging often involves salt which inhibits bacterial growth #1 and most dry aging I've done involves carving off the "rind" which essentially helps protects the inner part #2. Personally I wouldn't do with hamburger but you do you. In any event, your nose is a good gauge to help keep you out of trouble.
That being said, have always heard it was the dehydration that concentrates paired with enzymes within that continue to work albeit slowly.
Cool video! Any clue what the airflow actually does? Does this help with vegetables too?
Air flow is one of the variables to controlling bacteria growth. Just like dehydration. As for vegetables, vegetables need water so prolonging their life will be pretty much the opposite
I put vegetables and berries in airtight glas containers (think left over pasta sauce jars) It prolongs their shelf life significantly.
I can vouch it doesn't work with vegetables. We got carrots delivered to our restaurant in a box. After a few days they would start going limp and soft. once we started bagging them, they remained crisp. The same with lettuce. Those we put them in a plastic bag. Squeezed the air out and tied the bag. They can last up to nearly two weeks
why would you so it on ground beef. and also use a dry ager storage.. geez
Cheers and shared...
This is nice to know about beef. Is any of this true about pork or chicken?
😄 you just described my next video
The packaged one wouldn't kill you it would just taste like Taco Bell. With the poop problem. Dry aging matters what's in your fridge too. Use a small fridge with nothing in it. Wipe it down with a sanitizer first and air it out. I do prime ribs for a month.....
The expiration date is more of a suggestion.
Well, I would’ve recommended putting it on a wire rack and putting it in a fridge that isn’t opened and closed all day long
That part
I would've liked to see how well it does for hamburger patties. Does it retain enough moisture to hold together?
I've made smash patties with ones that are 7 days old. It works just fine.
honestly just trust your nose. The nose knows is my saying i go by
Environment. Aging meet needs more than just sitting it in a frig. And ground beef's problem was feces contamination. The old saying was, "We cook the * out of our hamburgers."
100%
I tired Walmart ribeye. It was pretty good. Only $32
I cook and consume processed meats by the expiration date only. I pay no attention to smell if it's beyond the date. Beyond the date means that it goes into the trash without question.
How do you handle Can Good dates?
bo dine um off, the Cliff maby?
Because of the bacteria around the pieces of meat!!!❤
Dry aging meat happens in a controlled environment and maintaining specific humidity levels and creating an environment for good mold to grow.
Doing this in a safe manner and doing it consistently is not something that the average consumer is expected to do, hence the need to cover the meat
and not exposing to air which keeps the usable life short.
Saying not to trust the government implies some sort of bad intentions when actually those expiration dates are there to protect consumers like you and me.
How long ya think one can freeze meat for? Like in deep freezer?
Freezing meat and its lifespan really depends on the packaging. If you vac seal, it lasts the longest in freezer. In the freezer, air is your enemy.
There is another factor... THE BLOOD.... If you leave meat WITH BLOOD IN IT, it will spoil and STINK FASTER!
That's why it's better to SOAK THE MEAT in COLD WATER for at least half hour, then dry it and salt it generously to avoid spoilage...
This is, ACTUALLY, in the rules OF KOSHER MEAT, which are AMAZING in the knowledge from 4,000 years ago....
You’re right. There can be SO many factors.
Hows your tummy the next day? How long ya think one can freeze meat for??
No issues with my stomach. Thanks for asking!
It's called CYA !!
Best by dates always err on the side of caution. You can't be sued if food is good for longer than is claimed only if it goes bad before it.
This is very true
LOL at 7:00 " I don't know what happened but my recording stopped."
That’s what I get for using iPhones. It overheats easily
very surprising
Interesting.
Unless you grind it yourself ground beef is MULTIPLE cows...
What about chicken or pork?
I just uploaded a new video about chicken
You can only dry age beef. Pork will rot.
Prosciutto
You can dry age almost anything. Pork, Chicken, Lamb, Fish, Snake, Alligator, Kangaroo, Eel, Turtle. If it got meat, you can probably dry age it.
Just so you know, most popular meats are aged, often wet aged, but yeah most of everything is aged. If you you ever ate fresh killed cattle,swine, goat, or chicken, you will 100% know the difference in flavor. Fresh beef is tougher and tastes more earthy, goat is super gamy and tough, swine is more chewy and a tiny bit gamy, chicken is very earthy and almost gritty.
Interesting to note, fowl or other birds outside of chicken is pretty gamy when fresh.
Aging either dry or wet, is the normal to make meats more palatable, easier to cook, and infuse more flavor into.
or maybe freeze it
100%
Dude.. it's the salt that keeps it from going bad.. hello... HELLO!
People holding lapel microphones make me cringe. Why hold it? Clip it to your shirt collar.
Interesting video video by the way. Would have been cool to do a taste between fresh and ten day old meat. (maybe a hamburger)
I know what you mean! But it’s the best way to get good sound when you don’t have the best mic
You can tell companies are using pink salt in some ground meats. I've bought meatloaf blends that have this remarkable pink color that never really dulls..
Might also be carbon monoxide treatment to prevent color change.
I have a freezer but thanks !
Totally
Thank you for this video!