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Is Dry-Aged Pork the Future of Steakhouses? - Prime Time 

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Butchers Ben Turley and Brent Young embark on a four week-long dry-aged pork porterhouse experiment that they believe belongs on menus at top steakhouses.
Credits:
Hosts: Ben Turley, Brent Young
Producer/Director: McGraw Wolfman
Culinary Producer: Jackie Rothong
Camera: McGraw Wolfman, Connor Reid
Editor: Daniel Geneen
Executive Producer: Stephen Pelletteri
Development Producer: McGraw Wolfman
Coordinating Producer: Stefania Orrù
Audience Engagement: Daniel Geneen, Terri Ciccone
----------------------------------------------------------------------------------------------------------
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8 июн 2024

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Комментарии : 761   
@eater
@eater 3 года назад
Don't worry, Ben and Brent still love beef, but most of all they still love all of you
@ichase8555
@ichase8555 3 года назад
I love you too
@xyzpdq1122
@xyzpdq1122 3 года назад
Has anyone ever told Brent that he looks like Biff Tannen? 😜
@davidmuzia814
@davidmuzia814 3 года назад
Ever think of looking at the more esoteric wild game? Elk, moose, venison, partridge, wild duck, etc?
@peleg2188
@peleg2188 3 года назад
Mmmm
@papertoye
@papertoye 3 года назад
Pork isn't steak. These hipster idiots are supposed to be experts on meat. So why are they calling pork steak???
@TheStraycat74
@TheStraycat74 2 года назад
I miss Ben and Brent, I wish they would come back for more butcher-shop shenanigans.
@TheWingus
@TheWingus 3 года назад
Shout out to the madman himself Brad Leone for cracking the code of dry aging pork on that crossover episode!
@crushy93
@crushy93 3 года назад
which episode exactly?
@zrobeast
@zrobeast 3 года назад
I literally rewatched that It’s Alive last night.
@itsjusthammy
@itsjusthammy 3 года назад
Dad
@Cradley_Boopler
@Cradley_Boopler 3 года назад
@@crushy93 Brad’s bon appetite show It’s Alive
@gab.lab.martins
@gab.lab.martins 3 года назад
A lot of people age pigs. Also lamb, goat, duck, chicken, fish… not hating on Brad, but he didn’t invent it.
@michelhv
@michelhv 3 года назад
Oooh but you should definitely try the chops from ribs 2 to 5. We call them « côtelettes d’échine » and « côtes découvertes » in French butchery, and they are some tasty, juicy bits. Marbled, dark meat, and if on top if that you dry age, it’s going to be a flavour bomb.
@joshhillis7388
@joshhillis7388 3 года назад
I keep wanting to call it a dry aged Porker House lol make it happen boys #AddedToMenu
@roboslug7582
@roboslug7582 3 года назад
Yeah, "porkerhouse" was my first thought as well. Seems like a pretty obvious gimme.
@andresc5915
@andresc5915 2 года назад
Porkerhouse steak… I like it
@franticbass5
@franticbass5 3 года назад
Ben: “Always cut away from yourself...” *4 minutes later - clearly doing the same cut towards himself...* 😂
@adamjackson3670
@adamjackson3670 3 года назад
Bad butcher and bad knife choice
@johnblaha5692
@johnblaha5692 2 года назад
I noticed that too
@Prodigyx50
@Prodigyx50 2 года назад
@@adamjackson3670 I would enjoy a video of you doing it then.
@uduwar
@uduwar 3 года назад
I really preferred when they cooked in their shop, feels more real.
@nateworthy530
@nateworthy530 2 года назад
I miss those days too! That one video of that giant beef roll was my favorite!
@sandiegofun1
@sandiegofun1 3 года назад
I have been dry aging all of my pork since you did this last year in the mini fridge. I've been going 50 days on whole loins and it makes pork edible again. I grew up on a large hog farm and haven't eaten pork in years until I followed you dry aging!
@TheBrentYoung
@TheBrentYoung 3 года назад
That's super interesting!
@yayo4nasal
@yayo4nasal 3 года назад
What do you do to your meat/pork loins to dry age it if you dont mind me asking... ?
@sandiegofun1
@sandiegofun1 3 года назад
@@yayo4nasal I use Umai bags for both pork and beef. I’ve dry aged at least 20 subprimals for up to 120 days and never had any problem with rot or loss.
@ahodbikes
@ahodbikes 3 года назад
Rather than "hey restaurants you can charge more for pork" why not "this is just as good as those steaks, but for a lot less money". I would think that'd be more appealing to your average RU-vid frog. Looks delicious.
@TheBrentYoung
@TheBrentYoung 3 года назад
You're still a good frog!
@Orcrist
@Orcrist 3 года назад
Why bring the french into this?
@squalie9
@squalie9 Год назад
Yeah, restaurants last priority should be making money
@gavcom4060
@gavcom4060 Год назад
@@squalie9 what
@365gamestreamslive5
@365gamestreamslive5 3 месяца назад
While i sortof agree, but at the same time this would be a niche market so niche prices apply
@markus.schiefer
@markus.schiefer 2 года назад
As someone from a region in Germany where we have "Mettbrötchen", bread rolls with freshly minced pork with onions and pepper, for breakfast, I can only say thank you. I never thought of dry aging pork, but now I will give it a try!
@warmsteamingpile
@warmsteamingpile 3 года назад
I think most people don't really appreciate the skill level of a great butcher. I could watch you two all day long.
@wgoddard1988
@wgoddard1988 3 года назад
I watch every episode of theirs. Every time a video is uploaded with these guys in it. I'm there!
@papertoye
@papertoye 3 года назад
A skilled butcher wouldn't be calling a cut of pork a porterhouse.
@LetsTryKitchen
@LetsTryKitchen 3 года назад
The people want a 2-4 hour video of them just butchering pigs, cows and chickens
@corbinmatheny4022
@corbinmatheny4022 3 года назад
@@papertoye they're doing it for comparison for people who don't know animal anatomy
@ivandragonyc5240
@ivandragonyc5240 3 года назад
Need more videos from these guys!! Welcome back
@topleybird2443
@topleybird2443 3 года назад
Man am I glad to have these guys back.
@kennytieshisshoes
@kennytieshisshoes 3 года назад
Ben and Brent look like two happy parents watching the dry aged pork cooking 😂
@MegaCibai
@MegaCibai 2 года назад
Been trying to find videos featuring these two. Finally found it again after almost an hour of scrolling through youtube videos of cooking
@mikeschneider901
@mikeschneider901 2 года назад
I need another fridge to try this technique - thanks guys your show rocks!!!
@arunciks
@arunciks 2 года назад
Since beef is way more expensive back in Lithuania, aged pork is quite common. My father used to make pork prosciutto. Other common things are aged sausages. But my favorite is skilandis. Chopped meat stuffed into pigs stomach, sealed and weighted to remove all air gaps, lightly smoked, and left to age for about 6 months.
@yvelf
@yvelf 3 года назад
NEW CHALLENGE FOR ME!!! Ive been doing beef dry aging for some years now. Never did it cross my mind to dry age pork! Im most definitely doing this!!!
@ViciouzVgod
@ViciouzVgod 2 года назад
Did u do it yet ?
@crisvega7588
@crisvega7588 2 года назад
We need to know
@Lmuas
@Lmuas 2 года назад
Ive done it and its amazing. Did it back in 2019. Doesn’t have pellicle like beef though
@lawrencecreed9610
@lawrencecreed9610 3 года назад
More Videos! You guys are the best!!!
@bensmith7536
@bensmith7536 3 года назад
Its been too long. Soooo good to see you guys :D
@harveyscottz
@harveyscottz 2 года назад
2:00 The perfect Jeff Goldblum impression 😂🤭🤣
@snc0lt
@snc0lt Год назад
we need this series to come back again
@ursamines7643
@ursamines7643 3 года назад
Love it! Glad they did this after the Brad episode
@h.j.peters.2891
@h.j.peters.2891 3 года назад
*Ben talking about cutting towards himself * me only just out of bandages from my last injury. 😂😂
@wastelandrebel
@wastelandrebel 3 года назад
Lovely! So nice to see your content again
@Alex-zi1nb
@Alex-zi1nb 3 года назад
im interested to hear more about this ba-con cut. is there a newsletter i can sign up for to hear more?
@Bigjoeffemt
@Bigjoeffemt 3 года назад
So happy to see Ben and Brent back! Love these guys
@msk3571
@msk3571 3 года назад
Love the vids, keep them coming!!
@catallyena4614
@catallyena4614 3 года назад
😍😍
@iandoodle
@iandoodle 3 года назад
This just makes me think of a giant country ham steak, and it looks amazing!
@deandredunbar9618
@deandredunbar9618 3 года назад
He cut towards himself multiple times. He obviously didn't learn the hard way like he says
@adelaideonaplane
@adelaideonaplane 2 года назад
I like how neutral Ben (mustache) Turley’s reaction was. Brent, on the other hand, appeared to continuously hype this up to the point where we could predict that he was going to praise the dry age no matter what. There’s no shame in giving honest opinions from time to time. Not everything has to taste amazing..
@davidmorgan3328
@davidmorgan3328 Год назад
I agree I don’t know why restaurants aren’t doing age dry pork. I did mine in the age dry bags and left the rind on and OMG the crackling was awesome along with the chop. Great video gents 😎
@finnabinnaconna9836
@finnabinnaconna9836 3 года назад
Good to see you guys back!! Let’s go!
@vodeux
@vodeux 2 года назад
They’ve been aging pork in asia forever, its about time yall finally discovered it
@atmony
@atmony 3 года назад
do you usually rinse off the meat you cut when there is bone in the cut?
@user-ud8pg2ft9g
@user-ud8pg2ft9g Месяц назад
Outstanding job gentlemen. Can’t wait to try this. and of course I love beef but good pork done right it’s pretty darn good. Thanks for the information and video.
@caglioso
@caglioso 3 года назад
The pork porterhouse looks great, there’s no doubt you deliver an excellent product. But at $90-$100.00 I just can’t get on board with your valuation so for that reason, I’m out.
@youuuuuuuuuuu
@youuuuuuuuuuu 3 года назад
top comment who pays that much for steak? Maybe aged wagyu but not a regular ribeye / strip
@jakemitchell1671
@jakemitchell1671 3 года назад
NO DOUBT! $100 for a thick cut PORK CHOP?????
@delphium
@delphium 3 года назад
They’re going by New York City area pricing
@ao8253
@ao8253 3 года назад
So very Shark Tank of you 😏
@aardvarkhendricks6555
@aardvarkhendricks6555 3 года назад
I'd pay 50 for a 16oz dry age chop. MAX.
@bozosaurus666
@bozosaurus666 3 года назад
video production is looking very mint...wonderful job ma dudez
@grandtheftautolabs3439
@grandtheftautolabs3439 3 года назад
I've been doing this for years after leaving a cut of pork in my fridge on an acid trip, when I finally broke it down, it had been in there for nearly 3 weeks (long trip) I was having visions of ancient Bavarians, hunting boars and aging pork when I did it. It's still my go to. Just made 2 steaks for the old lady last week that ate like prime rib. Quit giving away our secrets. Also, do you get the yeasty beer flavor when you did it? That's the absolute best. Cheers.
@eyespliced
@eyespliced 3 года назад
Ahh. I love that you guys are back and stuff. . . but I really liked the vibe of the basement where you guys used to shoot a lot more. This new place is so. . . .shiny and empty.
@YahooMurray
@YahooMurray 3 года назад
Great video - I retired to Jomtien beach, Thailand 8 years ago and I eat much more pork than beef now. The dry aged pork looks great.... so ready for the restaurants to reopen here.
@b.b3642
@b.b3642 3 года назад
Love this sitcom 🙂
@cliffcox7643
@cliffcox7643 2 года назад
Ive actually done this, for 2 weeks, in the fridge with kitchen paper changed every day on a rack.. It came out great. you lose product due to dehydration , but the flavors were more intense.
@orlandolzr
@orlandolzr 2 года назад
I still have dry aged pork like that vacum packed in my freezer from 2 years ago. If you use a bit of pink salt (curing salt, not himalayan) to extract the moisture, you don't need no paper towels. I just keep them to hang in my curing fridge for up to 3 weeks then cut and vacuum.
@linuxboy007
@linuxboy007 Год назад
@@orlandolzr hey man are the meat still edible after 2 years in the freezer?
@orlandolzr
@orlandolzr Год назад
@@linuxboy007 yes... i let the pork dry age a little bit before freezing. I vacuum sealed it. I just recently ate a pork chop that was slauggtered in 2020. Taste wise you wouldn't have seen any difference between a piece of meat one week old or 2 years old if it was frozen under the right circumstances. I remember my dad, he was a sailor in the romanian merchant navy. Back in the '90, he was somewhere in the middle of nowhere, and the ship received food for the crew. I don't know who sourced it, but it came from an US military meat reserve and it was produced in the 40's. Basically , he ate meat that was frozen 50 years ago.
@dennisharding5493
@dennisharding5493 3 года назад
I need more meat in my life! Love watching you guys.
@TanukiSC
@TanukiSC 3 года назад
Absolutely the best content on this channel. Love these two!
@drakeblessum3466
@drakeblessum3466 3 года назад
You guys rock. Keep up the great videos
@arlenelobban6778
@arlenelobban6778 3 года назад
Awesome - thanks for sharing.
@awyeahbw7983
@awyeahbw7983 3 года назад
Would love some BTS with the full butchering process!
@aljames23
@aljames23 3 года назад
I've done one at home 14 day dry aged it was fabulous 👌
@jopalo31675
@jopalo31675 2 года назад
That’s amazing. I’m just imagining the taste. The next steakhouse I go to, I’m asking for this. There’s one restaurant by me that does a mutton chop. So, I’ll give it a shot.
@johnsamuels9096
@johnsamuels9096 3 года назад
That's some quality content. Thanks for the video.
@mattskitchenTV2017
@mattskitchenTV2017 2 года назад
Going to try your method sir Simple take some time but looks and taste good
@dimitrimoliavko-visotzky381
@dimitrimoliavko-visotzky381 3 года назад
From Switzerland, you guys must be the pride of America!
@poopoop331
@poopoop331 3 года назад
I want more sausage making like the og egg and cheese sausage comparison
@tez8754
@tez8754 2 месяца назад
I'll have to do this. I never thought about dry aging pork. I do beef all the time.
@paulemitchell3rd
@paulemitchell3rd 3 года назад
How do you get around the threat of trichinosis cooking the pork to medium ?
@iamafractal
@iamafractal Год назад
When you cost with koji and hang in a curing chamber 37f/75%rh you get super fast great results
@richardm7181
@richardm7181 3 года назад
Subscribed... you guys are awesome
@Brotherhood039
@Brotherhood039 2 года назад
I miss them filming at the butcher shop
@ghouston2712
@ghouston2712 3 года назад
Sounds like my cup of tea! Airmail to Edinburgh?
@WDF51
@WDF51 3 года назад
When he said "I'm done carrying stuff for the day". Well that's understandable because you guys are carrying the channel xD
@enrique123eo
@enrique123eo 3 года назад
For real. Only reason i actually watch this channel
@Ghost-Mom
@Ghost-Mom 3 года назад
It's interesting to see this. Not that I have any issues with it, more so that when these guys first came to this channel, a lot of people hated them, for like a year the comment section was always filled with people hating on them or whining. Always fun to see that turn around.
@mioismoe
@mioismoe 2 года назад
0:52 For a moment there I thought he said 100% kosher lol
@a.v.y8331
@a.v.y8331 3 года назад
I was waiting the whole time for them to pull the leaf lard and hear the satisfying snap but they never did :(
@zackfallon6231
@zackfallon6231 Год назад
5:26 you made a slice with the knife coming towards you
@zackfallon6231
@zackfallon6231 Год назад
And then again at 5:50
@this_foo_right_here
@this_foo_right_here 3 года назад
This reminds me of the episode of Bon Appetit these guys were guests on and Brad Leone showed them the proper technique. Did they even give him credit in this "repost"? I must have missed it.
@tobiaskalinowicz7884
@tobiaskalinowicz7884 3 года назад
Interesting, over here in germany you have a couple of plqces thqt sell dry aged pork but yeah can't find that yrt in a restaurant
@lukasbook7796
@lukasbook7796 3 года назад
You guys should do this with iberian pork
@yoyototo2054
@yoyototo2054 8 месяцев назад
In Denmark they dry age pork in the company I use to work they did it.
@AndusDominae
@AndusDominae 3 года назад
Bacon comes from the back! No sugar! And belly is its own thing! ...or streaky bacon. Heathens! 🤣
@macrosales4438
@macrosales4438 3 года назад
I love the beginning of the video it’s reality I agree park should be right next to all of those other cuts of meat in a steakhouse.
@reginaldmarcial6071
@reginaldmarcial6071 3 года назад
Thanks for giving me an idea.
@ryan1617
@ryan1617 2 года назад
That looks amazing I so want to try it 😍
@raigaKF
@raigaKF 3 года назад
I love this two guys!!!
@RompuzRoom
@RompuzRoom 3 года назад
100 bones for a chop! Naw man but if you had dry aged the bellies made some bacon 🥓 I'd have been on board lol
@gabrielzeifman
@gabrielzeifman 3 года назад
Totally thought you were gonna do dry aged bacon too
@tammyprovost936
@tammyprovost936 3 года назад
Thanks for this
@peterfitzmaurice9102
@peterfitzmaurice9102 3 года назад
Great work boys.
@Ricardo8388
@Ricardo8388 3 года назад
Whoooo finally a new video.
@yossaauld1820
@yossaauld1820 3 года назад
Love these guys they have a good bit of fun with there passion
@MrJustCallMeJames
@MrJustCallMeJames 2 года назад
If this is just like the beef cuts like they mentioned in the end. Then those beef cuts are going to come down in price to match the cheap pork right? Right?
@salohcinseah7231
@salohcinseah7231 3 года назад
omg they are back
@Borgenscalle
@Borgenscalle 3 года назад
One of my go to butchers occasionally hang pork for a week or so and it’s a new experience
@SamsungLe-vz2uy
@SamsungLe-vz2uy 9 месяцев назад
Is it safe to dry pork like this, we dry it with salt to prevent from bacteria
@MrBklynNYC
@MrBklynNYC 2 года назад
You guys are mad scientists in the best way!
@jimduffy9773
@jimduffy9773 3 года назад
Would you use a dry aging bag or wrap at home?
@jakoko15
@jakoko15 Год назад
i miss prime time
@dekdelacruz
@dekdelacruz 3 года назад
That looks amazing!!!!!
@patrickmcbride7735
@patrickmcbride7735 3 года назад
I hope you put the rest of the loan back so we can see the evolution of the dry age. Sixty days maybe?
@1312lars
@1312lars 3 года назад
At @6:20 you said, you lost 7% weight during the dry aging process. How much would you lose with beef during the same 4 weeks?
@samchatham6487
@samchatham6487 3 года назад
Iowan here, just amazed y'all coast dwellers are just figuring this out. But good on ya for doin it.
@TheBrentYoung
@TheBrentYoung 3 года назад
BIg thing in Iowa?
@ianchung5395
@ianchung5395 Год назад
Watching these guys always brings out my smutty sense of humour! That floppy meat verses the stiff one.........!
@roshif-tv9xd
@roshif-tv9xd 3 года назад
Let's hear it for the next great cut of meat...the, "Porkerhouse"!!!
@phe9238
@phe9238 3 года назад
Love you, guys!
@catallyena4614
@catallyena4614 3 года назад
😍😍
@BenGilbertForReal
@BenGilbertForReal 3 года назад
Ben's demonstration of the fat melting in the dry age chop got me to full on laugh out loud. These guys are so good! And The Meat Hook is awesome!
@1017quin
@1017quin 3 года назад
Just amazing
@Amz19871
@Amz19871 3 года назад
Great content as usual....did someone say dry aged lamb next? 👀
@kollerd31
@kollerd31 3 года назад
You know how great these guys are when you get a notification you give them a thumbs up before you watch the video!
@MrAossola
@MrAossola 3 года назад
Guys I had over 20 years ago pork chop or pork Nodino, also with rind on, (berk or Kurabutta) over 20 years ago in Houston in our steakhouse.... wet aged.... cheers
@johntruth3713
@johntruth3713 3 года назад
(UK) We call it a Barnsley Chop... Lovely.
@deandunbavin3904
@deandunbavin3904 2 года назад
Cool show fellas!
@IAmKyleBrown
@IAmKyleBrown 2 года назад
"I've learned this lesson many times the hard way"... makes me think that means I never really learned the lesson :)
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