Top 5 Dry Age Questions

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What is dry aging? Why would you want to eat a dry-aged steak? Get answers to all your aging questions from Certified Angus Beef ® brand Meat Scientist, Diana Clark.
1. What is dry aging?
2. Does dry aged beef taste better?
3. What do steakhouses typically offer?
4. Is dry aged beef safe?
5. What is the difference between wet- and dry-aged beef?
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Опубликовано:

24 июл 2024

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Комментарии : 57

@dcoledesttaevadoithawj2207 10 месяцев назад

Finally someone answers the taste question with good comparisons.

@jamespadilla5703 3 года назад

45-60 days is that sweet spot especially if you are using something like Umai dry age bag

@ldmcnutt 3 года назад

Umai dry bag = no mold growth though right? I watched a side by side test of dry aged, no bag vs Umai bag and they said no bag is completely different and much better.

@TBadalov 10 месяцев назад

Beautiful voice she has. Was pleasure to listen to

@camwhitman5425 Год назад

I wanted to know what temperature and humidity for the dry aging. Thanks.

@KeyGames35 Год назад

so they wind up wasting food compared to if they just cooked it fresh?

@blairbarkley5160 Год назад

Dianne, what is your thoughts on a counter meat cooler for dry aging? Are they worth the investment?

@Valdarno8 3 года назад

No molds grow on Parmigiano. In Italy at least

@Lyrakill 2 года назад

can you season before dry aging?

@ridethecurve55 4 года назад

Diana, what is your opinion on aged (elderly) cows for beef eating?

@CertifiedAngusBeefTestKitchen 4 года назад

That is an important part of how our brand works. We take the best of the best and only cattle younger than 30 months of age qualify as “A” maturity make it into our brand. This gives you superior color, texture and tenderness of your steaks. Basically a better eating experience all around!

@videotaki5974 2 года назад

can I dry age with olive oil

@kenbell7857 3 года назад

Can you dry age one steak or do you need the large pieces. Plus can you dry age pork moose or deer meat

@CertifiedAngusBeefTestKitchen 3 года назад

Dry aging involves mold and precise ventilation and temperature. The reason whole muscle cuts are used is to prevent bacteria on the inside. If you did one single steak, it would "shrink" into a very small piece of meat, and the chance for contamination would be greater. We don't recommend dry aging at home.

@kmflanna 2 года назад

If I bought a whole untrimmed tenderloin 2 weeks ago, is it too late to place in an Umai bag, vac seal, and dry age for 30-35 days? Have I already ruined the meat for letting it sit in the fridge for this long?

@kmflanna 2 года назад

loin is still in the cryovac bag

@s.k7770 2 года назад

@@kmflanna I would assume it’s fine

@Burrkilla 4 года назад

Never had one before but would not be opposed to trying it at least once. Thanks for the great videos. Can’t believe this channel hasn’t taken off with subscribers yet. 👍🏻

@CertifiedAngusBeefTestKitchen 4 года назад

Thanks for watching! We've grown quite a bit in the last year and will continue to improve.

@rajmund7181 2 года назад

Before that videos i eat daly normal steak s but when i buy my fist tbone dry aged steak whit only 27 days dry aged process....i eat inly that after it😁😁😁I thinkin open a restaurant only for dry aged staff❤❤❤

@ronaldstewart803 3 года назад

When you Wet age in a bag can you leave it standing up

@rockheadbikes1675 2 года назад

what is the optimal temperature to dry age beef?

@CertifiedAngusBeefTestKitchen 2 года назад

Thanks for the question. From Diana: "It is best to dry age beef at refrigerated temperatures. You want to be above 29 F (meat freezes at 28 F) degrees but below 40 F degrees (otherwise you risk the product going rancid). Ideally I would keep it at 36 degrees."

@LM-li7pd 2 года назад

I’ve tried dry age, and it wasn’t for me.

@elisalabrador835 3 года назад

If I have a dedicated fridge for dry aging, do I need to use the bag?

@CertifiedAngusBeefTestKitchen 3 года назад

@ldmcnutt 3 года назад

I’m getting ready to set up a garage refrigerator for dry aging and had the same question. Videos I watched say that the bag prevents the penetration of penecillium molds that give the nutty flavor of blue cheese. With that said, can I seed my meat locker with a container of blue cheese that has started growing mold on it? Is that the right organism?

@therealkingfrances3242 2 года назад

What temperature!!!!! ??????

@jacquiej5330 Год назад

Above 29°, but below 40° - ideal temp 36°

@cmdeeqtee7057 2 года назад

How can I remove the smell? I hate the smell

@monkey_ish4117 2 года назад

What does it smell like? I never had it and doesn't seem appealing to me.

@jimhandler1129 3 года назад

Just think Gordon Ramsay was throwing away all of that dry aged meat all this time.

@kaib281 Год назад

Cuz its nasty

@chachaman4980 Год назад

What is the recommended temp and humidity schedule for aging?

@jacquiej5330 Год назад

That’s what I’m wondering-some fridges have more humidity than others! They have something called a Umai bag to help with humidity and bacteria

@jacquiej5330 Год назад

I found the temp further down the comments-above 29°, but below 40° - ideal temp is 36°

@bunbuns2275 3 года назад

Can you put cheese on a normal wet steak and have the same flavor without the need to dry it? 😆

@Sxcheschka 2 года назад

Guga

@piocet 4 года назад

At 6:16, clearly the dry aged is prime and the wet aged is not.

@CertifiedAngusBeefTestKitchen 4 года назад

You see the marbling a lot easier on the dry aged steak and it does make other steaks look inferior. This was delicious!

@johnbollinger4896 6 месяцев назад

cab beef, yeah agreed looked prime vs choice

@hazard1024 Год назад

"Savoy" aka rancid and moldy mhmm

@jamespadilla5703 3 года назад

All that trimmed pellicle will make the best dry aged burgers

@xenulus5282 2 года назад

If dry age steak has a bleu cheese-like taste to it I will for sure be steering clear of it. Can't stand bleu cheese.

@benjiebarker Год назад

So spoiled meat which should be free by then lol

@steveniemyer9288 3 года назад

A wet age steak vs 100 day dry age stark is too big a difference. Even a A 35 day dry age steak is going to taste drastically different than a 100 day dry age steak.

@CertifiedAngusBeefTestKitchen 3 года назад

You are correct!

@GroguSlayer69 4 года назад

1 word, reverse sear. 2 words.

@CertifiedAngusBeefTestKitchen 4 года назад

3 words. Thanks for commenting.

@b.r.fowler785 3 года назад

Six words: My favorite method of cooking steaks.

@stevencriswell1267 2 года назад

always best

@davidnemecek7479 10 дней назад

Top question about dry aging is what is dry aging.

@Joseph-wh5of Год назад

I don't really care for dry aged steak, it tastes like rot.

@magooccna Год назад

It's just wastage. I can never understand why people dry age, pardon my French is utter rubbish. It's not like it taste better unless you're a zombie nobody should be eating this.