Stumbled on this when looking for videos about wet aging beef. Really takes me back to when I lived In Indiana and shopped regularly at Joe's - the premier butcher in the Indianapolis area, IMO. What a great shop.
Great explanation Joe! Your presentation was informative and very credible (in my opinion). I would patronize your shop if it it was closer. I am curious what do they do with the dry aged trimmings? Stock, hamburger, dog food?
Ha! Not unless you want your beef carcass to be rejected by Federal and State inspectors. The Dry Aging most of us are exposed to at steak houses uses temperature and humidity controlled rooms to age subprimal pieces such as whole shortloins, whole bone-in rib loins, etc. My opinion is that meat is awesome as long as the restaurant knows what they are doing. But very few have the level of expert on staff who can trim correctly and not risk making patrons sick. Oh well, another video someday.
Very little difference in taste quality. You lose a lot of money if you age beef longer. No real advantage. Freezing beef properly will also show little difference in cooking quality.
Stumbled on this when looking for videos about wet aging beef. Really takes me back to when I lived In Indiana and shopped regularly at Joe's - the premier butcher in the Indianapolis area, IMO. What a great shop.
Thanks for the video. It was very informative...
Great explanation Joe! Your presentation was informative and very credible (in my opinion). I would patronize your shop if it it was closer.
I am curious what do they do with the dry aged trimmings? Stock, hamburger, dog food?
Ha! Not unless you want your beef carcass to be rejected by Federal and State inspectors. The Dry Aging most of us are exposed to at steak houses uses temperature and humidity controlled rooms to age subprimal pieces such as whole shortloins, whole bone-in rib loins, etc. My opinion is that meat is awesome as long as the restaurant knows what they are doing. But very few have the level of expert on staff who can trim correctly and not risk making patrons sick. Oh well, another video someday.
Good video mate
so how do i dry or wet age at home if i can't buy any aged beef? our local butcher closed and there is only a super market around
Do you suggest punching the Dry Aging meat like Rocky?
Yo Joe YO JOE great job Rocky approved
Info a 3 week wet Age then do a 3 week dry Age ... much better than either alone.
costco, a lot of their meats are uncut like the big hunk in the video
You didn't mention the most important part.... temperature!!!
my question is.that if it will remain juicy and tender even.thought.the meat is.dry aged
Very little difference in taste quality. You lose a lot of money if you age beef longer. No real advantage. Freezing beef properly will also show little difference in cooking quality.
Dave Stevens You lose moisture (A.K.A. weight) for tenderness... Freezing is NOT the samething
+K Young I don't think the taste is even comparable dry aged had just so much more flavor and more tender to me