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.
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❤❤❤
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. 👍🏻
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!
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."
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?
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.
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?
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.
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.
Finally someone answers the taste question with good comparisons.
45-60 days is that sweet spot especially if you are using something like Umai dry age bag
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.
Beautiful voice she has. Was pleasure to listen to
so they wind up wasting food compared to if they just cooked it fresh?
Just think Gordon Ramsay was throwing away all of that dry aged meat all this time.
Cuz its nasty
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❤❤❤
I’ve tried dry age, and it wasn’t for me.
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. 👍🏻
Thanks for watching! We've grown quite a bit in the last year and will continue to improve.
I wanted to know what temperature and humidity for the dry aging. Thanks.
No molds grow on Parmigiano. In Italy at least
Diana, what is your opinion on aged (elderly) cows for beef eating?
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!
can you season before dry aging?
what is the optimal temperature to dry age beef?
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."
How can I remove the smell? I hate the smell
What does it smell like? I never had it and doesn't seem appealing to me.
Dianne, what is your thoughts on a counter meat cooler for dry aging? Are they worth the investment?
At 6:16, clearly the dry aged is prime and the wet aged is not.
You see the marbling a lot easier on the dry aged steak and it does make other steaks look inferior. This was delicious!
cab beef, yeah agreed looked prime vs choice
can I dry age with olive oil
What temperature!!!!! ??????
Above 29°, but below 40° - ideal temp 36°
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?
loin is still in the cryovac bag
@@kmflanna I would assume it’s fine
"Savoy" aka rancid and moldy mhmm
So spoiled meat which should be free by then lol
Can you dry age one steak or do you need the large pieces. Plus can you dry age pork moose or deer meat
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.
When you Wet age in a bag can you leave it standing up
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.
Can you put cheese on a normal wet steak and have the same flavor without the need to dry it? 😆
Guga
If I have a dedicated fridge for dry aging, do I need to use the bag?
No
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?
What is the recommended temp and humidity schedule for aging?
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
I found the temp further down the comments-above 29°, but below 40° - ideal temp is 36°
Top question about dry aging is what is dry aging.
All that trimmed pellicle will make the best dry aged burgers
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.
You are correct!
I don't really care for dry aged steak, it tastes like rot.
1 word, reverse sear. 2 words.
3 words. Thanks for commenting.
Six words:
My favorite method of cooking steaks.
always best
I haven't had an opportunity to eat a dry aged beef therefore, I just can't give an opinion of it.
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.
You have absolutely no idea what you’re talking about and it’s quite obvious to people that know Dry aged beef