Dry Aged Beef At Home - Steakager - BBQFOOD4U
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- čas přidán 28. 08. 2024
- Learn how to dry age beef at home in your fridge using the Steakager.
The process changes beef by two means. Firstly, moisture is evaporated from the muscle. The resulting process of desiccation creates a greater concentration of beef flavour and taste. Secondly, the beef’s natural enzymes break down the connective tissue in the muscle, which leads to more tender beef.
For more information or to order a Steakager go to - thesteakager.com/
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Great video Jason! You know I love dry-aged steak and that rack of steak looked wonderful. That Steakager looks like a great way to age meat without having to worry about bacteria!
+T-ROY COOKS Thanks for checking it out T-Roy.
You know your dry aged beef and would love to see you give this a try.
Hope your getting better everyday.
Well, the results of my experiment are in.
I wanted to compare traditional dry aging with the Umai Dry bag. Here's what I did:
I started with a whole, prime, 7 bone rib and cut it into two sections so that any variations in the end result could not be attributable to the meat coming from different animals.
I sealed one section in the Umai Dry Bag and put the other section in the Steakager.
I then put both sections in the same refrigerator and aged them for 35 days at 38 degrees.
At the end of the 35 days, the pellicle on the traditionally aged section was significantly drier and thicker than the bagged section and resulted in more having to be trimmed with less usable product left over when compared with the bagged section.
Both were seasoned identically and cooked sous vide at 125 degrees for 6 hours, then finished in the oven at 550 degrees for 20 minutes.
The result?
No discernable difference whatsoever in taste, texture, aroma, tenderness, juiciness, or mouthfeel. They were indistinguishable from each other. Not only did I think so, but my dinner guests thought so too. They tasted exactly the same.
I've seen the experiment done, but the conditions of each piece of meat varied a little. Different rib, different fridge, etc. I wanted all of the conditions except for the aging method to be identical. The end result was, well...identical.
Has anyone else tried this and gotten different results?
Jason you are the man... That steak ager worked perfectly. that's an awesome looking steak thumbs up my friend
+Ray Mack's Kitchen and Grill Thanks so much Ray.
Wow, Jason that looks so good! Great tutorial on the steakager as well.
+Postal Barbecue Thanks for checking out the video.
Keep on cooking that great BBQ my man.
WOW!! Jason did you happen to weigh the whole roast after you pulled it out to see how much actual weight you did lose? That turned out absolutely beautiful!
+TheWolfePit I was going or that was the plan but once I got going I just wanted to eat somma that beef.
So no I didn't weigh it...My bad
cool appliance, and an awesome steak! You rocked this one Jay!
+The Root Boy Cooks ! Thanks Sal
Have fun with all those new toys for your Weber.
that looks like a nice product. You guys might have talked me into getting one. the steak looked excellent
+No Hippie BBQ & Cooking Thanks Lyle
With the price of beef these days you could take a OK cut of beef and make it great in your own fridge.
I'm going to keep testing with different cuts of beef.
This is a very nice video, thank you. We dry age our Black Angus Beef 21 days on the full hanging beef so even the ground beef has more flavor and better texture. The difference in quality is amazing!
Oh that sounds so delicious right now.
Thanks for watching.
Great video. Thanks for making it. I just ordered a steakager. I guess Kingsford is working with the company to increase production.
Thanks! Looking on Kingsford website a while back I saw a small fridge like a fridge dry ager but didn't look into it much. Caught my eye.
that steak looked awesome, really liking this steakager
+doublejbbq I really like the Steakager other than waiting.
Absolutely no smell in the fridge and the beef came out great.
Hey Bro!….. that was awesome! Great job explaining how it works.
The flavor of that steak had to be intense! Nice!
+Heavy Metal Bar-B-Que Thanks so much
The steak was like butter with a delicious smokey flavor.
mmmmm aged steak! That looks so good, cheers!
+BBQGuys.com Thanks so much for checking it out.
I have just enough room in my downstairs industrial fridge for one of these! Now to go check out it's price!
+SmokeyGoodness Wonder what aged bison would be like?
I've never had it.
Thanks for stopping by Dan.
You lost me at 5:01 where you said "discard this stuff" You have no idea what you're doing rookie
That beautiful pellicle would make some awesome burgers.
Damn bro, 51 days? that looks awesome...
I want one of those. Killer looking steaks.
+Mother's BBQ What's up Mr
Thought you were off on vacation somewhere.
Thanks for checking out the video.
+The Backyard BBQ Show - BBQFOOD4U Got back from the Bahamas last week...LOL
Awesome!
Yup Yupp Yepper
Very interesting I must say
+FitAnge S Thanks for checking it out Ange.
Is dry aged beef popular where you live?
had no idea whether there is an alternative to umai dry, and now I know! Thank you! Good reference to a UVC. Cheers from Russia!
I should do a head to head test with both products.
Can't go wrong with too much dry aged beef.
Thanks for checking it out.
@@TheBarbecueShow good afternoon! have you got any closer to the idea?
Great video man
+Intertwined Thanks so much.
Can u give a link where to get this product? Thanks!!!
Can you change out the sea salt for course Himalayan pink salt
Sure. You can do anything you like
What did you do with the other steaks? Vacuum seal and freeze? Is that an option?
Yes I froze 2 and they came out great after they were cooked.
Can you store those steaks in a fridge or do you need to use them straight away? If so how long can you store those?
Well for a great feast I'd cut the majority for everyone to enjoy right away.
The meat freezes great jammed packed with SO much flavor.
Don't discard that good stuff there you cut off boil it in a pot of water and it makes amazing beef stock! Then feed your dog the pieces left over if you have one.
exact stock
Do i have to boil it before I feed it to my dog
In the business we call the dark part you trim, the "scab." Also, instead of trimming the whole loin, then cutting steaks, then trimming again, it's easier to just cut the steak however thick you want, then trim all the scab off.
+Soulman1282 Awesome thanks for the heads up.
I trimmed it up pretty fast while it was whole but I'll keep playing around.
Thanks for watching.
Bark
Don't discard that stuff grind it up with newer meet and make dry aged burgers
save the pelicle dude i render mine into beef tallow
Anybody know for sure if the steakager machines are worth it? The unit in this video looks like a cheap piece of plastic garbage. Personally would not pay more than $25 for that cheap looking unit. Looking to buy a quality steak aging unit. I saw on their website that they make a pro 20 and pro 40 model and looks like they can be made with a stainless steel option. Their website looks cheap also...doesn’t really convince me. There’s another unit called the steak locker that looks well built. Anyone know how the steakager pro 20 and pro 40 compare to the steak locker?
That device including the finish, packing method, and power supply look very amateur. Umami makes a killer dry age bag that won't take up a quarter of the real estate that device wastes. Nice looking steaks though. Well done vid.
+Mika surname There is a second rack I didn't use.
The bags are supposed to work good but I haven't tried them yet.
Thanks for checking it out.
I thought 28 days was the optimum "age" the more its aged, he more you have to cut off, also what was the grade of that rib eye choice? select ? prime? if this concentrates the flavor and makes it more tender, then why cant we use select- a cheaper grade - this should make it more tender when aged - like the video ,,like the idea of home use
+Maine Woodsman Yep that's one of the selling points of the steakager to use cheaper cuts of beef to make them better. Thanks for checking it out.
Damn bro, 51 days? that looks awesome...
+Joe Barbosa (BLACK HOLE BBQ CHAPTER) Ah yeah go big or go home.
The next cut I'm thinking 21 days so I don't have to wait so long.
Thanks for checking it out Joe.
+The Backyard BBQ Show - BBQFOOD4U Anytime brutha, I'll always show love to BBQ guy especially a Pit Boy...BPB4L but I don't know if I can even wait 2 days hahaha.