Which STEAK Grade is best to DRY-AGE? | GugaFoods
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- Опубліковано 14 січ 2020
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Today I tested the best grade of steak to be dry-aged. To find out which one is more worth doing I did the most popular grades of beef in the US. Prime, Choice and Premium. The results were awesome and now I know which one I should always focus on.
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#DryAge #Steak #Grilling - Розваги
Best jobs:
1) Guga’s nephew
2) Doctor
3) Lawyer
MrSpeedyAce 4)Engineer
1.5) Guga's Nephew's Friend
MrSpeedyAce the real 1) is being mr beasts friend
SkyMusic Actually yeah you’re right. I’d prefer being friends with Mr. Beast.
@@alessandromassimo5717 number one pls
Shout out to Leo, that was a solid transformation!
Total of 100 pounds? That's crazy
My sister loss almost 82 pounds that's already blew my mind
wait what? did he do anything in particular to lose that weight? they talked about him eating chicken, is that related?
@@TheJakeSweede they ment he has been eating low fat protein
@@TheJakeSweede he went on a keto diet i think, they talked about it in some previous video.
@@TheJakeSweede and yeah my reply is late as hell
aint gonna lie, cooking coffee on a grill is pretty badass
surely I can’t be the only one who rlly wants to see that dry aged chilli
Jeez I didn’t realise I got so many likes (edit)
Right! I want to see if all the leftovers can be used without issues.
Will Mogsy13 100%
🤤I love chilli, and I can’t wait to see what Guga does with it.
Same
NO BEANS!!!!
Yes, I want to see a dry aged chili recipe.
Gabriel Hernandez stay tune friend
So let’s do it
DRY
AGED
CHILI
Guga, you don't know how much I need that in my life
Agreed. I have a chili cook off for work soon and I want ideas!
Can we get a video where Angel eats a variety of steaks and has to guess how each one was cooked?
It can vary from: Pineapple tenderized, dry aged, marinated in vinegar (because he really liked that one and couldn't tell the difference), ect.
Edit: Turns out that it's CHRIS who likes vinegar, and not Angel. My mistake.
but pre-sliced so he can't use the size of the steak as a hint, only his taste. Put his taste buds to the ultimate test.
Blindfolded as well
@@DeimosJ I think they did something like that already
It was Chris that liked the vinegar, not angel
And it was Angel who said the over-pineappled steak tasted like wet dust🤣
Song: Do you ever feel like a plastic bag?
Guga: Do you ever feel like a M E M B R A N E that looks like a plastic bag?
Jesus Christ Marie, they're MEMBRANES
@@LoightaFluwid i laughed too hard at that comment xD
Premium looks more marbled than the Prime...
I still want to eat them all!
Code Name agreed
It probably because they eye is smaller, in the US when we grade cattle it’s done between the 12th and 13th rib where the ribeye and the loin (NY strip) using a camera, and it uses the percentage of intramuscular fat to lean portion, so smaller the eye higher the fat %. Also, sometime it’s can be slightly off. Most likely it was border line being prime or high choice and the small eye sent it prime. Where the premium did the opposite is was on the same border but the large eye sent it down one grade.
@@clays3225 Wow, that's really cool to know. Thanks for the explanation :)
@@GugaFoods I expected the Premium to be at least as good as the Prime if not better for the superior marbeling, I suggest a blind test with the other steaks left from those as and additional video
@@clays3225 So how do they grade whole primals if they don't cut the individual steaks?
you should try Umai dry age vs Real dry age with professional equipment vs Wet age
Benjamin Paulis stay tune.
@@GugaFoods I second this motion. Guga got me talking to my wife about grills and sous vide machines.
@@andydaniel7063 you should sous vide, and you should get an awesome grill. Andy Sous Vide Everything youtube channel?
Andy Daniel, My brother gifted me a souvide machine, and although it doesn’t beat or replace the flavor of grilling for me, it’s a great process that is easy, less cleanup and produces a superior tenderness...especially in a tougher cut. Never overcooked a steak or chop since, and if entertaining would be a guarantee of the perfect 🥩, even for the late guests.
douglas becker maybe we should swap brothers. I dropped so many hints around Christmas. I’m just gonna get one my damn self haha.
who else would want to see guga in a cooking competition like masterchef
Sorry Guga is a good cook but he's no chef. He ain't making it far by cooking steak for every meal...
I agree with you. Guga doesn’t only cook steaks though. Literally watch his channel.
If it's a meat cooking challenge then sure
Itd be great to have a Masterchef UA-cam season. Get Guga, Chef John, Kent Rollins, etc. Itd be great!
Bubby Bubby or one of those master bbq competitions
WELCOME TO THE ANGEL SHOW!!
Guga: HAHAHAHAHA **beats Angel off camera**
I definitely am interested in seeing a dry aged chili, that just sounds delicious 🤤...
WHO WANTS TO SEE DRY AGED CHILE😋🥘
Herman Orquiz yes 🙄
Was coming down here to ask for a stew, but chili would be the same principle, so why not?
I want!
Dry age chili!!
Wow, a whole country dry aged? Count me in!
GUGA ON A BLIND DATE:
HER: so tell me something i dont know
GUGA: THIS IS AN UMAI DRY AGED....
John Le
Serial Cannibal Guga on blind date
Her: So tell me something i don’t know
Guga: THEES EES AN UMAMI DRY AGE MEMBRANE....
Cannibal Angel: I like B, it’s a 15 Guga!
@@bflavasonthetrack what
Uknown Entxty where
So let's do it 😳😉
I know it don't look that good right now, but watch this.
I've been watching you since the beginning Guga, and i have to say your content has always been good, and it keeps getting better! by far my favorite food channel, you are great!
Omg that’s Leo?! I remember him from the old videos but didn’t realize they were the same person. Good for him
Guga dry aged Leo as well. He looks fit
At this point, Guga is truly like the steak authority of the world. He’s done so many experiments that so many chefs would never even dare to try. He has answers to questions about steaks I didn’t even know I had until I started watching this channel and SVE. Thanks Guga you are the man.
So glad you decided to make this video.
After watching many of your videos on dry aging, I decided to try it myself with the Umai dry bags. I tried dry aging Ribeye, New York Strip, and Top Sirloin and was so excited to have some friends over to try them. To our surprise (and disappointment), we couldn't really tell a big difference between the dry aged steaks and the control (regular) steaks. I tried 3 different amount of dry aging times (30 days, 45 days, and 60 days), and only the 60 days steak tasted a bit more beefier than a regular non dry aged choice steak, but it still wasnt as good as a regular prime steak we tested it against. After watching this video, I now realize that my problem was I dry aged all choice steaks.
I'll have to retry the experiment with some prime grade steaks and hope that the results are as good as yours!
I am a Korean viewer.
These are really fresh ingredients
Thank you for always uploading delicious videos
I love how Guga says "so lets dewit" everytime.
Gregg Fugunt i come here for the food but mostly for the phrase lol
Gregg Fugunt I KNOW....i feel like the only who notices. Its iconic. Almost like the way Rob Schneider says, “you can do it” in ‘The Waterboy’
That's his mating call
He must like palpatine a lot
@@darthnhullificius6242 what do you mean? I don't get the reference.
I always love it when you say, "Let's do it". It means the cooking action clips are about to start.
Y’all are awesome! Thank you so much for the amazing content. I appreciate everything!
Leo's reaction to the dry age prime is all of us that killed me 😂
That "OH MY GOD!!" just came out of nowhere, I kinda jumped a little lol
It is time for a professional dry age cabinet (like dryager or steak locker) vs umai dry aging!
You NAILED the point I was looking for. Was wanting to get a dry ager thinking I could bring choice cuts up to the level you guys were saying the prime went to but you gave me something else to consider.
Been watching Leo in more recent videos, never woulda known. Great job man!
When it comes to the Prime vs "Premium" Choice sold at club stores/grocers, over the years I've found that they are almost indistinguishable for many cuts. It's only when you go to a quality butcher shop or order from online butchers that the difference of a good Prime becomes more apparent. The quality of preparation and cook matters far more.
Mr. Guga please come out with a line of comedic t-shirts. One could say, “Let’s Dew ittt” and it would probably sell out. Also, please, PLEASE make the Dry-Age chili!!
ALL AROUND AMAZING Another T-shirt could be for Dry-Aged Guga! 😆😆😆
Wow, they all looked amazing! Congratulations Leo on getting the Guga steaks, and the weight loss too!
Guga!!! Your the man, been following you since this past summer!!! A big fan of the show, keep up the good work!!!
Honestly the "premium" looks better than the prime.
Every youtuber : Prime, Choice,Select
Guga : Prime,premium,choice
And yes premium is better than prime.
Prime is just choice with a glob of fat on the side
USDA should take in premium
Premium definitely looks the best, in my opinion. The best marbling is in the meat.
“Welcome to the Angel show” Loved that comment !
Hello. I really enjoyed watching ur shots! They are enlightening and educational!!! Bc of ur shows, about two years ago, I bought my first ever Joiule (sous vide). Thank you for everything!
Guga you’re the man when it comes to cooking steaks. I tried one this evening keep it simple with salt, pepper and garlic powder. Then basted the steak with roasted garlic butter! Amazing! Thanks for tips and videos.
I feel if he could he would dry age skittles
7:12 I can finally put a face to “SO LES DUU EHH!”
Thank you for doing these videos. You guys changed the way I cook and eat.
You definitely inspired me to start dry aging meat! I’ve done some ribeyes longest being 135 days. My sweet spot is 60 days.
"Welcome to the Angel Show" 😂
I'm a big fan of the Angel show.
Yes dry aged chili, may be the first chili I’d like.
Love the sound quality!!
That is amazing Leo!!! Great work brother.
The premium looked more."prime" than the prime steak
Brandon Dennis sometimes you get lucky at the supermarket and find Choice grades that are highly marbled and pay a fraction of the cost that primes cost.
True
“And here’s what they look like, side-by-side.”
*pause the video* 🥩 🥩 🥩 👀
This is another reason why I Love this channel.
I generally don't care for ads, but I love coffee a lot and may actually have to sign up for this Trade service.
Precisely what I was wondering. Excellent!
hey guga did you dryaged leo too?? You know... how Angel says
it's a little smaller😂😂
6:07 this absolute mad lad makes a mokapot coffee on a grill lmao
but serious question, is there any different taste? do you taste the smokiness from the grill? how do you control the temperature?
15:13 HEIL GUGA
Good job Leo, keep up the awesome work.
Great video! Way to go Leo! You are an inspiration!
You dont have to ask guga, ofc we want to see everything you have to offer :D
Go ahead with the dry aged Chili
Guga here is a challange: cook a cake in the grill or sous-vide
Cake on the grill...not Guga but mmmm...
You could do it on the GREEN EGG
Always the best content Guga, greetings from México.
Good job Leo keep it up man!
Now, after a year of watching guga on 2 channels I know to get food while watching. Dont repeat my mistakes
"So lets dew eeth" never gets old
Also quick question
Im gonna try too dry age an entire picanha in like 3 months and record it on my channel to review the umai bags so is it allowed to have different meats in the refrigerator at the time of dry aging?
i'm not guga but i don't see why that would be a problem
I think it's not a problem since guga himself dry age different meats on his fridge.
From the 100 day picanha dryage at Sous vide everything, he doesn't suggest it since it'll taste like ham. He suggest atleast 35-60 days.
@@TheStereoScope oh no i forgot to type some things sorry,i meant that in around 3 months im dry aging it for 35-45 days
@@focus8543 you do realize 3 months (90 days) is more than 35 to 45 days. Right?
Thanks Gaga you help me forget my problems and stress with your voice
Dear Guga, you are the best of the best of the best ever. Cheers from México.
Their should be a video where it just shows how the meat gets dry aged
Like a timelapse? That would be amazing
there should be a video about their and there
Legend says if you say «I love steak» Guga will reply
😂😂😂😂
Hello i am reply you are guga, and this is jackass
What if he does? Will you go tell your mom?
I love Guga. I want steaks so bad..I never ever subscribe to anything but until I watched these videos. Super awesome
Ooooooo this was awesome awesome awesome love the videos guga keep them coming
Video idea:
Dry aging a cheap cut of meat and compering it to a normal rib-eye.
Still waiting for the dry aged chili recipe 😂
Guga you inspire me. Thank you. Your pineapple experiment worked wonders for me. Subbed both channels!
Guga i just started watching your channel and I convinced my dad to dry age something and I can not wait to see how it turns out!
Guga literally finding the way to eat the most steak lol 😂
I didn't know what dry age meant until I just Googled it lol
Stick to anime I see this guy in every video I watch
Thanks Guga! Great video! Thank you for elevating my understanding of steak!
I like when he explains meats to the younger generation and you see them so excited to learn, gives me hope in our younger generations.
Me: Never eaten a dry aged steak
Also me: *WOW VERY iNtErEstInG*
I've never eaten regular steak...
The music in 7:40
Please
Did you do the dry aged Chili yet Id really like to see that! Love the show guys been watching for over a year now two of my favorite UA-cam channels!
Love to see the chilli recipe guga!!
Shoot I'd be happy with a plain ol' grilled steak, regardless of grade, as long as it's not any cut of round steak. Grill me a medium-rare USDA Select Ribeye, or USDA Choice Top Sirloin, wet or dry aged, whatever falls in my budget and my steak craving will be satisfied. Not everyone has a bottomless budget to buy "premium", USDA Prime, or Wagyu steaks.
did he just made coffee on the grill?!
Guga style
Guga love the grill and coffee so much he grilled the mokapot
wonder if it gets that charcoal flavour...
Its really great to see someone who doesnt know much about the meat or procedure and just judges by taste alone. The surprise on his face of the ever increasing quality in food is amazing to see.
Nicely done, Leo! You look awesome.
"A lot of bit more" - Angel, 2020 :)))
No one:
Guga: grills coffee
Keep up the good work guys!!! 👍👍
Man the production value is great I even watched the add just to see the good edit
You hear that vegans!?
MEAT!!!
@@mranderz nice
That cow was a vegan so steak is "vegan by proxy"
Antiher0 So there! 😆
I feel like everybody won this battle🙃
use me as a ‘we want a dry aged chillie button.
I'm just here to say thank you for the waygu Chicken video! ♥️
Congratulations Leo 💪
There's too much at steak not to find out!
RORO roro these are some premium jokes
Great upload on my birthday!
13:36 I liked his humbleness in the way he stopped Guga to let him know that he was unaware of the difference between the grades' respective names. It's a lot easier to get smarter by doing this rather than blindly going along with things and not learning new info because you're too embarrassed to ask.
Nice job Leo!
YES on the chile dry-age thingy
My grandma found some prime New York strips for a really good price. She bought them and I cooked them sousvide and seared with my torch, and it was the best steak I've ever had. It was my first time using my sous vide since I got it, and I'll never go back!
Thank you for doing this video I just ordered me bags and a whole roast.
Will show this vid to my wife asap we were looking at some meat yesterday and i was explaining to her about grades and the biiig difference between them sp this will help her a loot thanks guys
The betterness was terrific my esteemed fellow.
love the discussion
Waiting for your videos. Finally!
Guga! Happy New Year bro! So one thing I loved about this video is hearing the sizzling of the steaks when you put them on. Any chance you'll not edit out the sizzling in future videos?