I dry-aged STEAKS for 1 YEAR and ate it!
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- čas přidán 10. 09. 2022
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I have done many dry-age experiment but today we push the limit to it all as it is the longest dry-age experiment of my life!
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#DryAge #Cooking #Food - Zábava
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HI GUGA
Guga can you please make the best Venison steak ever?
Totally throwing Leo under the bus.
Is angel ok?????
How about dry age Meat in a peach cream for 24 hrs. and than make a mango sauce to it.
Guga missed his opportunity to say..."I aged a steak for one year and that gave me a good amount of time to make the side dish."
Facts
@@GugaFoods hello sir
That would have been perfect 😂
What side dish...11 month dry age french fries?😂
I was kind of waiting exactly for that line.
Guga is a saint for immunizing his family against every possible foodborne illness
😂😂😂
😂😂😂😂😂😂
lol
Is "born" in this case as the suffix to this certain food-related adjective really written as "-borne"? I'm currently learning English but most Americans don't properly have ability to speak and fully understand it from atleast a pseudo-etymological standpoint, as the reason I'm asking that question.
@@vulk7183 Yes that's how it works in the American version of English. Our language is basically 3 different really old languages nobody knows how to speak anymore combined so most things make no sense.
Imagine what other experiments are taking place right now in each one of Guga’s 97 refrigerators.
6:01 you can see in his eyes his mind is racing about the fact he called something they had to wait a year for terrible lol
"I dry aged it for a year."
"You got issues bro."
We all need a friend like Angel.
We all need an Angel-like friend
all of us require camaraderie from a person like Angel displayed in the video
A friend like that is an Angelic gift
The guy who created stinky tofu clearly did not have a friend like Angel.
@@TriStarArchive each and every individual across the face of the Earth would stand to benefit greatly from being in the fellowship of a sincere gentleman such as Angel, who would serve as the kind of confidante whom one would remain close with for life
Guga: Always use your sense of smell if the meat is safe to eat.
Also Guga:
I'm waiting for someone to explain why the smell is good🤣
@@isaiahc8390 UNDERSTANDABLE, HAVE A NICE DAI 😂😂
@@isaiahc8390 so you really think people are HERE, to read all this crap?
@@isaiahc8390 no
your pfp used to be my old discord pfp, didn't notice there were more like me.
At some point Guga will just start grilling dinosaur fossils.
Bro made the century steak 😂
At this point I'm convinced that in the next 10 years guga will release an episode of "I dry aged this whole wagyu cow for a decade and guess what happened"
the rise of a new pandemic
"My grandpa dry aged a steak for a century and put it in his will for me to eat it and guess what happened"
😂
@@tedsheckler6648 my great great grandad dry aged wagyu A5 steak for a millennia and put it in his will for me to eat it. What will happen?
Now I’d pay to watch that, has guga got a patreon so I donate to the cause?
For such a long time, I've always wanted to be a "guest taster" with you and the guys.
I'm rethinking that.
Is it cuz you came to the realization that it'll never happen?
@@kireepotter4762 you roasted him as much as guga roast those steak cheeks
smart thought read my reply to this science experiment with good beef
Worth it
@@kireepotter4762 Grow up.
This experiment is unreal! Love your videos!
I think most people in the dry age industry say that 45 days should be the most you should dry age for. After that, everything starts to go downhill.
There are a few restaurants that serve 90+ day dry age steaks, but that's mostly for people that want to experience it. And I'm sure they dont sell many of those steaks.
Guga is the kind of guy to dry age the air before he breaths it
This video was "How to Turn 72 ounces of Beef Into Just 8 ounces of Steak That You Can Eat A Year Later"
I got a good laugh out of your comment friend
@@arcticmonkey505 “that you can put in the trash a year later”
@@TheSanndwichh these videos should be called "How to waste food so that people don't realize you actually don't know how to cook"
@@arcticmonkey505 It's called an experiment, failed experiments still have value. Now we know that dry aging something for longer doesn't always make it better, there's a point when you should stop. That's useful information.
Little does Angel know that this was all a carefully crafted plan by Guga. Now that Angel swallowed the 1 year dry aged steak, Guga can finally begin to dry age Angel from the inside out. That’s the only way to explain how the other two spit it out.
I will be surprised if he didn’t get so sick from this
agreed the steak is literally rotten
Yea
Great episode, what Camera system are you using? Please! Everything looks GREAT!
I think museums all over the world need to guard their mummies really well, soon Guga will come for that thousands of years dry age goodness.
I was gonna eat that mummy!
Had a wild dream last night that we were grilling steaks lol. Cheers Guga.
i once had a nightmare where guga chased me and forced me to eat so much steak i threw up no joke
@@Zerschnetzler sounds tasty but terrifying lol
Great dream
had a nightmare i was trapped in guga's dry ager
@@Zerschnetzler sounds like a idea for meat canyon
I absolutely love the channel! Thank you for all the amazing experiments you do!! I do have a request: I would love to see you use multiple different dry age methods, that work, together on the same steak. Like, instead of a 30 day real dry aged steak, do 1) two weeks real dry aged, and then 2) two weeks butter dry aged after. And compare to 1) two weeks butter dry aged, and then 2) two weeks real dry aged after. It would be really interesting to see if combining methods makes a difference, and if the order in which you do them matters!? And you could try this with other dry aging and tenderizing methods. I would love to see if you can discover a new amazing method this way. 🔥🥩🥳
I haven't looked much on the history of this channel, but I think that videos like this are very important.
Sometimes you have bad ideas that turns out to be instead very interesting, and then there are things that sounds like really bad ideas that turns to be exactly as bad as they sound if not worse.
The thing about dry aging for a whole year is you need a bigger piece of meat. You need a whole bone in rib roast with lifter meat included. You need as much as you can protect the meat you’re gonna eat after a year.
From the looks of it all you're doing is making your meat inedible.
@@ember3579 I am sure she would argue it already is.
@@adaelion3772 jajaja
That and they usually age them on salt blocks if it's for that long or even longer, I'm sure it helps preserve the meat a little more. So he should try a larger one on a salt block next time. Aging for this long is a thing others have done successfully so this isn't an experiment as much as it is what not to do.
Correct!!
The most important question : WHEN IS GUGA GOING TO DRY AGE ANGEL???
This was part of the plan, with the steak they ate, Angel is starting to dry age from the inside
I mean wasn't it a Swedish guy who commented and got his request come through? Maybe if we ask Guga enough times maybe just maybe our wish will come through.
I would just LOVE to watch the " Discussion " about that .
@@johncunningham4820 “hey angel i’m gonna go ahead and put you in the dry ager”
When Guga hit 4M subs, he will dry-age Angel.
How many times did he say “enough talking about it” 😂
Made me think about a Mexican guy I know always telling me about cecina steak & how he hangs it from tree to dry out & puts salt on it to keep flies off. He always made it sound delicious when he said they made fajitas from it.
Angel: “I’m worried for my health right now”
Guga: “No you’re fine”
😂😂😂😭🤣
LMAO CUZ GUGA THE DEFINITION OF HEALTHY
thats peter griffin vibe lol😂
Angel is braver than me for swallowing that 1-year cut. I need him to be directly shown alive and speaking in the next video, just to be sure that the next set of showcased steak came from an actual cow...
OMG, the looks on all of your faces when you took a bite of the year old steak... lmfao 🤣😂😜
Love this channel...Thanks for all of the great content and keep the videos coming!
Hey I love all your video's Guga keep doing what your doing. I do have a suggestion though for your next dry-age video. Why not do a tournament with all the winner's of your dry-age video's seeing which one thus far is the best of the best. I'm talking peanut butter, whiskey, wasabi, lime zest, and maple syrup. Please please do this. I don't know about the rest of you guys but I want to know which of those methods are the best to try and which one wins!!!!💖💞
Does anyone else think Guga needs a channel just for his side dishes??? i have such a hard time remembering what video has the one i want to go back and try out...lol
Propably won’t happen since he makes money when people try to look for something and click through every video he has
@@jerryuutela2216 unless he finds it
Make a playlist name it appropriately
Find the knes u want and write it down on a cook book or something
dude. was thinking the same in the last well... many vids he made. he certainly does! I SUPPORT THIS IDEA
Just a friendly reminder to dry age a rib roast in *miso paste!* Not a marinade on individual steaks, but a real 30-35 day dry age. It has everything great for a dry age experiment: spreadable, fermentation and umami! It has to be a home run, Guga!
He already used miso paste.. can’t see him using it again just in a very slightly different way
@@kneecole8446 He has not used miso paste. An overnight marinade on an individual steak is not the same as a 30-35 day dry age, hence the specific nature of the request. A marinade and a dry age are not even close to the same thing. They are radically different.
🤣🤣 here we go again. Lol maybe it's on his list of to do?
@@kneecole8446 why is it so hard for ppl to understand the marinade is not coating and dry aging for a month 😭
@@BroCallMeCai I’m hoping it is.
Hi Guga! Could you please showing what you make with all the pellicles once you remove them from dry aged meat? I reckon it'd be pretty interesting and fun to see 😊
He feeds Angel with them
I would be scared of eating a stake aged for an year
guga must've looked at this steak everyday for the past few months just waiting to eat it
if he didn't puke first
Having just recovered from food poisoning with a little over a week old egg, I'm just genuinely concerned about Angel's health.
Usually eggs have a shelf life for way more than a week - unless you live in a country (=America) where they wash the eggs, which removes the cuticle. If You dont wash the eggs, they can keep fresh for months - even without refrigeration
@@jakobfredslundkobbernagel5502 exactly. i got food poisoning from a supposedly fresh egg. so you see how worried i am for Angel's health 🥲
p/s: i know it was from the egg because that's the only "less fresh" ingredient i ate since the last couple of days before i got food poisoning.
Damn i also just recovered after eating raw chicken on a pizza i ordered
@@jakobfredslundkobbernagel5502 both washed and unwashed eggs can be kept for the same ammount of time. Only difference is the refrigeratiom
Every heard of a century egg?
Hey guga , I have an idea , did you ever try to season or dry age a steak with saffron?!
as someone who eat saffron often I think it gonna be so amazing , give it a try
Bro lol. I was smiling the whole video and when you guys ate it, I started dying lol great experiment 👍🏽
I'm really interested to see what a larger cut with more marbling would be like after am extreme dry age, maybe not a full year though. Something like an Australian wagyu score 7 in a large 3 bone rib roast so that there's plenty of meat to become the pellicle
The fat probably goes rancid
Something like a six to eight month dry so there's some funk there but it's not so strong as to be inedible.
yeah agreed & maybe also some drips of jack on it.
Yeah, when I think of "aged beef", I think "we hung the carcass in the smokehouse" not... this.
A whole year?!! Guga please don't get sick, we need you to keep making BANGER content!!
nah guga ain't get sick.. angel will
@@Hizuchan True. Better dry-age Angel before then…
For science!
There are videos of people dry aging steaks for over a year and it still seemed reasonably fine.
Not sure why Guga's came so dry.
@@Asdasty maybe too much fat in the wagyu
I won’t lie, I’ve seen so many cow hoof repair videos lately I thought the thumbnail on this video was an infected corium 😂
I’d love to see you use miso paste as there’s a few different types to try
I've played around with dry aging enough. I think if it's Prime angus or Wagyu (Wangus), you dry brine it 24 hours, reverse sear it, it's as good and sometimes better than anything dry aged.
Wangus contains both the wang and the anus
🧢
I fear what kind of videos will be on this channel in 10 years.."I dry-aged Rhinosteaks in vegimite for 5 years! Amazing!"
food poisoning by proxy
@@richardschneider4775 Munchausen by proxy?
It’s the “You got issues bro” for me 🤣💀
Oh man, I got queasy just looking at him cut the 1 year steak. That was so nasty! Leo and Angel are brave af. LOL
This is the best wholesome cooking channel on CZcams hands down. Love your work and all you do to educate us!
At this point my dude doesn't even bother saying that the most important part of safety with dry aging is the smell because he'd just look silly now.
Did Angel get the runs?
he was crapping his brains out that night 10:1 odds offered
He well could have though. There's a difference between a pungent smell which is usually safe, and a rotten or rancid smell which unmistakably means you should not eat it.
Thank you Guga foods for doing this experiment!
Dry age it for eternity, guga
that doesnt make sense... we'd be waiting forever, long past the heat death.... maybe something more reasonable like a billion years
I can't believe this video technically began in 2021...
I am so damn glad you decided to start a CZcams channel, I've loved every video you've made since I started watching. Keep up the good work Guga and I hope you keep going for years and years to come.
The face of guga after eating the funky meat 🤣🤣🤣
2:38 'Oh man... it is noooot pleasantttt' hahahah, had me rolling all over the floor
I see the grand plan now. Guga is feeding Angel all sorts of weird meat so Angel accumulates enough bacteria, fungi, and flavor to dry age him inside out! Can’t wait to see the result!
Guga never forgot what Angel did to the cast iron.
@@Raphie009 *Wagyu Deepfried Shell Shocked intensifies*
@@Raphie009 I was gona say the same.
Papa Nurgle
There are quite a few videos on steaks that have been dry aged for over a year. There's one particular video from the channel "Eater" called "How Long Should Steak Be Dry Aged? - The Meat Show" from 2016. In the video, Nick Solares samples steaks that have been dry aged for 45 days, 90 days, 180 days, 240 days and 420 days. His reactions are very interesting to watch
What was his conclusion?
Hey Guga, can you make a video about dry aging without the need to cut any pellicle? It would be world changing to find a method to dry age with some form of artificial bark applied around the steak.
the editing has become more unhinged and comedic and I love it
Guga please don't get sick... we need you alive buddy!
Hi Guga !
You always use garlic powder to season your steak, but I was wondering if it would not be better to use other garlic seasoning like fresh garlic, garlic paste or some kind of garlic compound better ?
Would you make a video about testing different kind of garlic seasoning to find out the best way ?
Love you
I believe he's already done a video like that. Don't quite remember if it's on this channel or his other but I know he tried different forms of garlic.
Fresh garlic would burn more than the powder, I think.
Yep, Garlic powder cooks the most evenly.
He actually did that video years ago.
@@mflipflava Linky (or keyword(s) for search)?
Snow Country is the name of a region in northwestern Japan. In the Japanese language, the region is referred to as Gōsetsu chitai. Gōsetsu chitai translated to “heavy snow area. This is a reference to the heavy snowfall that this part of Japan receives. The town of Yuzawa part of the Niigata Prefecture, which is part of Japan’s Snow Country.
Guga: your nose and sense of smell will tell you if it's safe to eat.
Also Guga: it's fine
Do a 1 year A5 wagyu steak beef experiment !!!!!
I ate some delicious organic dry aged mastodon up in the Canadian Arctic. It had floral notes with a grassy finish, because it was free range.
9:08 "You got issues, bro." 😂😂😂
little does Angel know there's probably a 10 year dry aged steak coming at one point XD
bros side dishes must have healing properties
All dry age rooms/boxes are not created equal. As well as what type of meat your are dry aging . I’ve tasted really funky 50 days , then some 60 days I couldn’t even tell.
Is this safe to eat? I'd like to know the science behind this. 🤢
@@MorgueRat as long as you cut the outside and no mold has creeped inside the meat then yes
Guga! Your videos are the highlights of my week. My mouth is almost always left watering and my urge to grill raised. Just a suggestion but it would be really interesting if you took before and after weights of the meats, thar could really show how much was lost during these dry aging process. Thanks for the great videos! Much love
In a recent episode of Food Wishes, Chef John made meatballs and said the ginger he put in the mix should have been added later because it softened the meat. Might be worth trying a ginger tenderizer experiment? Or dry age....
Guga your videos are always awesome man 💪🏼. I know u usually use salt and pepper and garlic, but have u ever tried dry aging with Sazon by Goya? I love it and put it on everything 🔥🔥🔥
I watched a vid about a steakhouse that did dry aging. They wanted to know what was the outer limits of steak aging. I believe they said that 90-110 days was the absolute limit (and yoi jad to be a dry aging aficionado to appreciate it), but that 45-60, was the absolute best
I come from a Chinese family where I deal with my folks taking raw whole fish and drying it on a makeshift hanger for a week with the smell running rancid in the house, then letting it age in a freezer for eons. I can’t imagine how bad this piece of meat must be. But I assume that if my parents did the same thing but with this steak, they’ll definitely eat it.
I've heard of this but never seen it done or tried it. But isn't that how they make fish suce too? Which is delicious.
4:47 I wonder how much did they paid Leo for this shot lol
Você é brabo guga❤
Imagine leaving a meat to dry for a year just to make a video. Amazing patience
he should try trump steaks, arguably the greatest cut of beef on the planet!!! Better than anything Biden can bring to the plate.
I love how it feels like Guga did this video casually over a few days like he thought about it last week lol
A whole year? Guga that’s what I call dedication. 💯
I can't stop laughing at Guga making his face like Katyayana in this episode
• cut meat to half
• put meats to dry-ager
•
• „but we have still dry-aged control one for 35 days”
Guga just divided time in half and then bend one of them. Cooking is entering into new era.
I wonder if it's the size of the loin used that had it so tuff and different than 1 year dry aged I've had. There's a restaurant in Dallas called Knife that used to offer up to 500 day aged steaks to select clients and they were beyond tender but funk bombs. The 200 day is funky but delicious from them as well.
Have you guys ever got food poisoning or some kind of food related sickness because of Guga's weird experiments?
If so, which one? Dry age? Mystery meat? or one of those random experiments?
They will never tell you that
@@aritonk.3557 yeah it goes aginst the channel's image, they want to always look good lol
I couldn't hold on "We will keep you guys updated" LOL
Angel just broke a record eating the oldest dry age steak and no one noticed lol
Angel has developed some unique stomach acids over the years with Guga. These acids can take the worst of the worst, much like scavenging birds being able to eat rotten carcasses in the dessert.
lol
I've actually had a 1 year long dry aged steak before. I think the key to it was cutting it thin before cooking. But yeah it was really funky for sure.
The reason I watch Guga's videos is for this "It's time for me to say enough talking"!
Guga and his whole crew are adorable.
Now that’s crazy Guga.. Your experiments get crazier and crazier, I like it!
Have you considered trying the Japanese flash freezing technique of freezing at minus 30 or minus 40 and seeing the results of what happens after 30 days or 6 months?
i've been drinking a lot today and somehting about how guga whipped his head around eating the 1-year steak set off my fight-or-flight response
Crazy how the cold temperature saved the control steak .. science is so amazing to discover and appreciate..
Hey Guga, I absolutely love your videos, in particular your dry age experiments. It's always really interesting seeing how they turn out. It's given me an idea for a dry age.
Have you tried to dry age using Italian Green Pesto? I was thinking there are often a umami flavours in Pesto, including parmesan and anchovies, plus you have basil providing aromatics.
I think it would be really interesting to see if the aromatics of the basil penetrates the meat and if the umami flavour comes through.
Dude I could only imagine how tasty that would be! Great idea
@@joeyg29jgjg I would try it myself if I had the kit. I have often made my own Pesto, so you could tailor it for steak and use rosemary instead of basil and make a steak specific Pesto but honestly I think standard green Pesto made with Basil would be incredible.
Mate, pesto doesn't have anchovies. And basil would get bad easily after a week or two out.
no anchovies in pesto lmao. What would provide the "protection" for the meat would just be the olive oil
Hi Guga, please dry age in edible dirt/ clay! It would be so interesting to see what tones and flavours it would give the meat! This is the 78th time asking by the way.
One day we’ll have an actual zombie apocalypse and it wouldn’t surprise me in the absolute slightest if the origin was traced to one of these dry-age experiments.
Next thing you know, Guga will be trying some “ice aged” 10,000 year old Mammoth 🦣
1 year!!?? I'd probably forget it was there 😂😂
The amount of meat wasted from dry aging brings me to tears.
"You got issues bruh"
Exactly what I would have said when he told me "1 year" 🤣🤣
The funk is at a whole new level hahaha 🤣😂
its crazy how guga has all his videos planned weeks months even a year in advanced
Nah.
If you want to be sucessful with anything, you need to plan ahead. A year in advance is not very much in todays standard.
Is there any research into what the molds/bacteria are on the outside? Would any amount be toxic, or taste bad? Or can you get away with leaving some on to save waste. Also would’ve been nice if you weighed the steak befor aging, after aging, and after trimming - to see yield. After a year all data possible should’ve been take, that’s a long arse investment!
They’re basically all bad, and it’s not just cause it’s bacteria and mold, it’s also hard as a rock and will make cooking it an absolute nightmare. It’s best to remove as much as possible until you’re left with just the steak, even if it is wasteful. That’s just the price you pay for dry aging meat
@@HairlessRaccoon mhm, dry aging is sacrificing meat for more flavour and its also risky buisness with mold and other things.
The reason you can eat beef med rare or lower is because bacteria aren't found within the deep tissues of the meat. That being said, most bacteria reside on the surface of the meat. Dry aging essentially extracts the moisture from the meat. Since there is no moisture left on the surface of the meat, bacteria and other micro organisms cannot grow.