What is dry aged beef? Since when is drier meat good?

Happy birthday Adam Ragùsea. Yes it’s his birthday today (March 22nd).

The best thing about this channel is Adam's commitment to just passing the microphone to other experts to talk about their thing. I've learned so much, and presumably a lot of these people have reached much larger audiences than they normally would without a YouTube platform.

The quality of guests you have on your show are one of the major reasons your channel is so great. The chefs, the professors (like beer guy), the scientists and researchers, etc. 👌🏻

The origins of dry aging beef reminds me of the history of old English cheese, which was left in caves with the same kinds of environments these hanging pieces were left in and developed into an edible cheese loaf eventually! Great video, Adam!

"Desirable, old meat, that's what they call me" This raises more questions than answers

He feeds his handyman, actual king. dropped a like just for that.

I really love Adam’s thoroughly clear and simple technique of communicating. He has content and delivery. Best technical food guy in the game. Keep it up Adam and thanks.

When you explained about meat being sold by weight, and dry ageing weighing less, as a Yorkshireman I was in a violent rage about being charged so much for water

"Why i dry age my cow, NOT eat it right away" -Neolithic Adam Ragusea

Imagine being a handyman and your customer just offers you some dry-aged steak...

Very interesting and informative video. Years ago I would deer hunt in Michigan. This old time butcher told me to let the deer hang as long as possible with the hide off. Usually I would let them hang in my well ventilated barn for at least 7 days and longer if the temperature was cool enough and then process the animal myself. My Mother who grew up on eating Venison in the Upper Peninsula back in the 30's & 40's said my Venison was the best she'd ever had. Probably because my Grandfather didn't have the luxury of letting his deer hang, because of a large family to feed.

A note on wet aging I was told by a butcher at Costco that a cryo-sealed package of beef can be kept for 90 days before even putting a sell by date on it. It’s at the 90 day point of being cryo-sealed when I usually start my dry aging and I’ve never noticed any metallic flavors.

I can hear Guga in the distance, "LETS DO IT!"

Davis was a great guest. hope he's a reoccurring character. Handyman too

I dry aged several beef tenderloins, and was thrilled with the results both times. I even did it in my regular fridge, though I did super clean the fridge beforehand. I also used a tiny car fan from a cheap auto parts place and plugged it into regular wall wart like comes with every electronics part or external hard drive. The first time I went about 3 weeks, the second, about 5. The improvement in flavor and texture was like the difference between a cheap steak nite at a diner versus Peter Luger's in Brooklyn! All in all, it wasn't hard, and if I had a little more income, I think I'd have a second fridge just for dry aging. Be exacting in your prep, don't cut corners, and I'll bet anyone could dry age with great success.

Air drying/ air aging is still common practice in some parts of Europe. I live in agricultural part of the country and people buy or raise "halfies". It is grown pig 220+lbs already sauntered and cut in half pig. Friends, family and kids slice the thing into ribs, cracklings, bacon, ham( for prosciutto for example), homemade real meat sausages(slavonska kobasica) with fresh meat and spices( only salt and paprika, needs to be spicy), bigger sausages( "kulenova seka", eng. Kulen's sister) and kulen. Kulen is about 50 euros/kg and you can buy it only by a piece because the best part of the pig goes there, bare minimum of fat. Kulen only has two spices - salt, spicy and mild paprika. Some parts of the pig goes either on salt for some time( bacon, ham, ribs) and then to smoke( in like a little tower), and some directly on smoke (sausages) for little while and it goes on attic to dry. TBH air dried bacon is real bacon. It gives new level to bacon and eggs . OFC lard from the pig is used for cooking year round.

So we're currently working on the theory that both corn flakes and dry aged beef owe their creation to people getting distracted while doing something else.

I'm so in for this oncoming dry aging series, that cliffhanger at the end.

Had my first home-cooked (butcher bought) dry aged ribeye tonight, and I can absolutely tell you it's worth the hype. I cut off all the leftover fat and rendered it out to cook my next steak in. <3

In South Africa we have a delicacy called Biltong which is basically dry age meat (usually beef but any meat works, including fish and chicken). We eat it raw, usually cut into thin slivers or as dried sticks. That part you call bark isn't cut off, that is eaten too. Easy to make at home too, just hang behind the fridge for 2 weeks.