Темний

"Science of Dry Aging" by George Motz

Certified Angus Beef brand Kitchen
Підписатися
Переглядів 643 475
95% 6 117 318

Aging meat is a form of culinary art. This film by George Motz dives into the mystery of food science and teaches how the professionals dry age beef. Aged beef, a process typically involving whole muscle beef cuts, yields intense flavor. As a result, each steak is incredibly tasty and rich.
#GeorgeMotz #dryaging #CertifiedAngusBeef

Поділитися:

Ссилка:

Скачати:

Завантаження.....

Додати в:

Мій плейлист
Переглянути пізніше
КОМЕНТАРІ 80
The Unveileress Reginae Caeli
The Unveileress Reginae Caeli 10 місяців тому
It's the same than cheese. Not everyone can handle roquefort. Which, is my favorite one btw. Ugh. IMAGINE, a great piece of dry aged steak drizzled with warm melted roquefort cheese. Ughhhhhh hahah yesssss Bring it on 😋😋😋
Joe K
Joe K Місяць тому
Yeah that sounds disgusting lol
Kelsey Peyton
Kelsey Peyton Місяць тому
Ahh I love Roquefort. I literally keep a cube in the fridge just to take chunks off and snack on
jUSTpLAINbRAD
jUSTpLAINbRAD 2 місяці тому
@EL Plagua - Those...glass houses...stones! you big meathead.
EL Plagua
EL Plagua 3 місяці тому
@Joshua Decoteau you do realize it's is short for it is right? 🤦🏾‍♂️ you big dummy. That's like trying to correct someone who says "you are" and telling them it's "you're" 😩😂
Joshua Decoteau
Joshua Decoteau 4 місяці тому
@Lou Fazio "it's similar to cheese"
who the fook is that guy stevens
Yuck I hate blue cheese
Mr Lebanon
Mr Lebanon 3 дні тому
I wonder if a mummy tastes the same as dry aged meat😂
Sajid Maqsood
Sajid Maqsood 4 дні тому
Now I understand why all meat is hanging on streets at butcher shop in Pakistan, they are dry aging!, Lol.
Az Ah
Az Ah 6 днів тому
In India, these people would have been mercilessly lynched by high caste vegetarians.
BlackGuyGaming
BlackGuyGaming 8 днів тому
"The science of dry aging" The video: Dry aging is an art alright then
Jason Cao
Jason Cao 13 днів тому
i am more worried about these guys working in that house everyday, inhaling all those molds and baterias day after day after day.
Noman Noman
Noman Noman 19 днів тому
5:30 sami davis jr ???? :O
Dwight Mansburden
Dwight Mansburden 21 день тому
I aged four whole deer for two months on ice in coolers, with one end propped up on bricks and the drain plug open. Salt and ice and time. Yes, the outer surface got funkified with mold and whatnot, but once that was trimmed away, what was left was BEAUTIFUL. No funk, no gamy smell, no off taste- it was better than any beef I've ever had, just concentrated rich flavor, and incredibly tender. Deer don't have the marbling of beef, and IMO aging helps them improve even more.
Halldór Grétar Svansson
Halldór Grétar Svansson 22 дні тому
click bate title
Certified Angus Beef brand Kitchen
Not really. Science ... dry-aging instruction ... all included. :)
Danny Frantsevich
Danny Frantsevich 25 днів тому
I'm curious, why do they use their bare hands when handling the meat? Won't using gloves prevent contamination and what not?
Raymond Dixon
Raymond Dixon 25 днів тому
I’m 68 and I look like I’ve been dry aged
Certified Angus Beef brand Kitchen
Ohhh, we're sure that's not true. Also? Make sure you're drinking lots of water every day. Hydration is important! lol
joe jitsu
joe jitsu 25 днів тому
I'll never watch _Rocky_ the same way again.... ukvid.net/video/%D0%B2%D1%96%D0%B4%D0%B5%D0%BE-8y4Cg-ijDRA.html
miller
miller 26 днів тому
Is the bloke with glasses and red checked shirt british? His accent is awful lol
Elisa K.
Elisa K. 26 днів тому
I think I will only like a younger dry aged beef. I don’t like blue cheese. I don’t think I will like the older dry aged beef. Very interesting though, and I still appreciate the art of dry aging.
Arcanum
Arcanum Місяць тому
Many people successfully make dry aged beef in their fridge.
Certified Angus Beef brand Kitchen
We can't recommend that for food safety reasons. Wet aging in a vacuum-sealed package? Yes. Dry-aging at home in your fridge? No.
Dmitri Kozlowsky
Dmitri Kozlowsky Місяць тому
I enjoy it. Along with French fromages, fois-de-gra , Korean KimChee. In general I love fungus and mold flavored foods. But only the proper molds and fungi. THere are many that can make a human sick or dead. With that I wonder why my attempts at self-dyi dry aging of sirloins(my favorite cut) does not yield good results. Is it the low marbing nature of sirloin?
Certified Angus Beef brand Kitchen
A home kitchen is really not a safe environment, or conducive to dry-aging. You really need the proper equipment to do it successfully. Sorry!
Koua Hang
Koua Hang Місяць тому
Dinner for the rich.
Keith Riter
Keith Riter Місяць тому
I'm a motz and you don't look like Georgie.but enjoyed the info.
Certified Angus Beef brand Kitchen
Not sure what you mean, but thanks - it's great info :)
007coleyfoley
007coleyfoley Місяць тому
COLEY FOLEY SAYS: THAT "DRY-AGED LONG-BONE RIBEYE" WAS THE BEST STEAK COLEY FOLEY EVER HAD IN HIS WHOLE, ENTIRE, LIFE...! HAHAHA!
Anthony Fraire
Anthony Fraire Місяць тому
Demonitized 7:05 🤭
Martian Zygote
Martian Zygote Місяць тому
I’d like to get my hands on all that fat he’s cutting off.
MBDeuceDuece
MBDeuceDuece Місяць тому
Wait... did he say mold?
Charles
Charles Місяць тому
7:28 that’s what I am talking about
Charles
Charles Місяць тому
1:50 Dr. Phil Bass Meat Scientist? I thought it wasn’t serious like Dr Goodtaste working the BBQ GRILL then looked up his CV and he does have Ph. D from Colorado State University, undergrad Cal Polytechnic and is currently professor at Idaho University Animal and Veterinary Science
Certified Angus Beef brand Kitchen
Yep, he's the real deal, and really great guy! :)
Galdino Martinez
Galdino Martinez Місяць тому
Discusting
Certified Angus Beef brand Kitchen
Thanks. For future reference, it's spelled like this: disgusting.
Connor Abar
Connor Abar Місяць тому
"Don't build a wooden box we're in the 21st century" 100$s bet a guy with a wooden box can beat science.
Vernon Daniels
Vernon Daniels Місяць тому
Yes indeed , I'd rather be on vacation for 90 day's than a week , and so would your best Steak there's de-compostition which happens quickly and then there is compost-ition which takes time , what does your best garden like most 😏😋 Yes indeed my sentiments exactly !!! 😍
Uchiba Uki
Uchiba Uki Місяць тому
I didn’t know this at all so I have thrown some steaks 🥩 because I thought it’s old and too long in the fridge like already three months !
YOUNG NEESNUTS
YOUNG NEESNUTS 3 дні тому
Also if you age your steak in the fridge yourself they cant overcharge you for it so "it doesn't work in your fridge"
Uchiba Uki
Uchiba Uki 17 днів тому
Certified Angus Beef brand Kitchen oh thanks 🙏
Certified Angus Beef brand Kitchen
No, it's not the same thing. Dry aging doesn't safely take place in your refrigerator. Do not eat steaks past their due date from your refrigerator. Proper dry again takes place in a dry-aging cooler with proper ventilation.
ace boogie
ace boogie 2 місяці тому
Why does this not get u sick
Certified Angus Beef brand Kitchen
It's not the typical "rotting mold" you would experience in your own refrigerator on expired meat. This is an artisan method conducted in a proper dry aging cooler with ventilation and temperature control.
John Erickson
John Erickson 2 місяці тому
it's more like this video was made to discourage the average joe from dry aging anything
Deenie Beenie
Deenie Beenie 6 днів тому
There are dry aging kits, but I'm sure it's smart to get someone to help you
Certified Angus Beef brand Kitchen
Yes, please don't try dry-aging at home. The proper equipment, ventilation and temperature control is a must for food safety.
miller
miller 26 днів тому
This is less science more commercial lol
Drfate 786
Drfate 786 27 днів тому
Yes, it’s a process that only trained butchers should do.
Oregon Patriot
Oregon Patriot 2 місяці тому
No cows were harmed in the making of this commercial...... But a whole bunch of cattle gave their all!
NothingMaster
NothingMaster 2 місяці тому
There is a sweet spot to the dry-aging process. If you exaggerate on the dry-aging you end up diminishing the flavor profile of the final product, instead of enhancing it. It’s like people who put ketchup (sauces) on their already scrumptious steaks; they could only stomach it by degrading the flavor profile of the meat! Most steak connoisseurs prefer their prime-grade steaks slightly dry-aged (30 - 50 days max), and grilled to perfection medium rare.
NothingMaster
NothingMaster 2 місяці тому
Yes, the science of dry-aging is critically important, but there is definitely an art involved here, too.
Certified Angus Beef brand Kitchen
Absolutely!
Michael Sisson
Michael Sisson 2 місяці тому
I have done like this for many years with wild game and I will try beef now
Michael Sisson
Michael Sisson 17 днів тому
I will do as I please
Certified Angus Beef brand Kitchen
Please do not attempt dry-aging beef at home. This process requires proper equipment, temperature control and ventilation. Without these strict measures, this could be a food safety issue.
Ace2409
Ace2409 2 місяці тому
I want to try dry aged beef.
Certified Angus Beef brand Kitchen
It's not something that should be tried at home.
Ace2409
Ace2409 2 місяці тому
1:14 Is that a challenge?
red zen
red zen 2 місяці тому
So does meat really spoli?
Certified Angus Beef brand Kitchen
Yes, it absolutely can. Do not attempt dry-aging at home.
red zen
red zen 2 місяці тому
I'm dry aging some pizza crust under my couch 😋
Nancy Jenkins
Nancy Jenkins Місяць тому
You must have got this from my brother 🤣
Šophia Carney
Šophia Carney 2 місяці тому
The Best dry aged meat's are from Europe. They have been making them since Pre-Roman time's. You walk into a REAL Delicatessen in Italy, Germany, Spain or say Croatia..and you will know what it is to have the Best Dry Cured Meat..whether it be Boar, Pig, Veal, Cow, Rabbit, Horse..etc. and they are highly regulated.. moreso than the FDA/USDA.
СИНЕМАТИК
СИНЕМАТИК 2 місяці тому
How can I buy this meat?
HunterLong1266
HunterLong1266 Місяць тому
Internet
Jason Rogers
Jason Rogers 2 місяці тому
With money.
RANDOM af
RANDOM af 2 місяці тому
@ 7:07 ...that guy is a weirdo😂😂😂😂
ABL II
ABL II 2 місяці тому
I like dry aged, on my birthday every year, july 4th, I always get steak and lobster. One year, we had dry aged and regular steak, I hadn't noticed when I bought it, as I just bought the cuts I wanted. Dry aged is better, but sometimes I get sick of it, and prefer a fresher steak. My favorite is dry aged, prime NY strip steaks, about 2.5" thick, grilled with salt and pepper over a propane flame.
Certified Angus Beef brand Kitchen
Certified Angus Beef brand Kitchen 2 місяці тому
Thanks for sharing!
K. CHAN
K. CHAN 2 місяці тому
There was some documentary basically said that it was better to eat basically this rotten meat because it was easier on the digestive system or something
Orang Asli
Orang Asli 3 місяці тому
People have been doing this for years in my village with reindeer and moose.
Human Bean
Human Bean Місяць тому
@Sam Leddon Like reindeer and mooses.
Sam Leddon
Sam Leddon 2 місяці тому
How does raindeer and moose taste?
Richard Ho
Richard Ho 3 місяці тому
Wow. Good to know you guys are doing this. I will be your customer. Please keep it up.
Bryan Tadeo
Bryan Tadeo 3 місяці тому
Mummification
jimmy vee
jimmy vee 3 місяці тому
You can try fridge aging if your fridge blows air and you place on cooling rack for 5 days you will not the bacteria flavors notes but drying will concentrate its natural flavours.
pat young
pat young Місяць тому
Yep, I do this to all game meat. Works great. Make sure to use a refrigerator that isn't opened regularly.
Ed Baker
Ed Baker 3 місяці тому
In my bachelor days I just had beer and left over pizza in my refrigerator. Oh, and one more thing. There was a greyish green entity with hair growing out of it in the far corner that I did not want to touch. I did not know what it was, but I worked out a peace treaty with it. I left it alone, and it left me alone. Who knew I was aging something to perfection?
Skylark
Skylark 3 місяці тому
A dry aged dead human is called a mummy.
Josiah Hockenberry
Josiah Hockenberry 3 місяці тому
I think those aromatics and notes they keep talking about are what people usually refer to as funk.
IETCHX69
IETCHX69 2 місяці тому
Pass
Certified Angus Beef brand Kitchen
Certified Angus Beef brand Kitchen 3 місяці тому
You got it!
jrsmuse
jrsmuse 3 місяці тому
I buy grass fed, age in fridge a month, trim and eat raw. Beef heart gets bologna like flavors.
Salvaxinler
Salvaxinler 3 місяці тому
So a zombie cow would taste better regular cow eh
Certified Angus Beef brand Kitchen
Certified Angus Beef brand Kitchen 3 місяці тому
Please don't create zombie cows in attempt to test this theory
Spencer Yancey
Spencer Yancey 3 місяці тому
I'd rather have fresh beef.
chris howard
chris howard 3 місяці тому
but the question i was most looking forward to having answered wasnt there. how do you control WHICH bacteria you grow? like how do you make sure you dont get botchelism or e.coli for example?
Lance Jachetta
Lance Jachetta 2 місяці тому
very correct
jimmy vee
jimmy vee 3 місяці тому
e.coli is from animal or human waste shit getting on the food.
jimmy vee
jimmy vee 3 місяці тому
botulism is an anaerobic bacterium, meaning it can only grow in the absence of oxygen, fans and people walking around implies there must be oxygen.
Estuardo Tovar
Estuardo Tovar 3 місяці тому
And the right bacteria just appears. 🤷‍♂️
Estuardo Tovar
Estuardo Tovar 3 місяці тому
Apparentrly, it is all about time temperature, an air circulation.
NESHMETAL
NESHMETAL 3 місяці тому
I’m starving now
OMGWTFLOL
OMGWTFLOL 3 місяці тому
I would like to try one, but I don't want to spend $100+ on a tiny piece of beef at some snobby hipster steakhouse. So, I'll probably never try one.
eric williams
eric williams 3 місяці тому
OMGWTFLOL Yup, can get a 12 pound slab of ribeye or striploin for the same price
x l b L o O d l x
x l b L o O d l x 3 місяці тому
I am not “looking for this next level of eating experience”.
quest 77051
quest 77051 3 місяці тому
epic.
RandyT Wilson
RandyT Wilson 3 місяці тому
At the end of the day the meat has started deteriorating,
pat young
pat young Місяць тому
and that process is exactly what tenderizes it'
James Davis
James Davis 2 місяці тому
Yeah hate to break it to ya but that process happens the second the animal dies lol
Lugul banda
Lugul banda 3 місяці тому
yeah clean rooms are better then the wooden boxes, then i see people touching the meat with bare hands, wearing no protection when they breath out ... so hillarious...
Jimmy scarpa
Jimmy scarpa 3 місяці тому
sCiEnCe
Jon Brandell
Jon Brandell 3 місяці тому
"meat scientist" a title to aspire to!
Ana Luiza
Ana Luiza Місяць тому
😂 you're right!
muazzam shah
muazzam shah 3 місяці тому
Is this meat clean? And what are the effects on people who consumes it frequently.. does eating this meat causes any health issues?
Liam Swick
Liam Swick 2 місяці тому
the bacteria, yeast and molds are kill while cooking it is like bread
Doolb Tnawi
Doolb Tnawi 3 місяці тому
I am vegan so I watch this waiting for the new Walking Dead season
J.D.
J.D. 2 місяці тому
So sorry to hear that you have a diagnosis of veganism bad for you but great for us we will take care of all that beautiful stake for you
what so
what so 3 місяці тому
is this just controlled decomposition?
Glen Burrows
Glen Burrows Місяць тому
as is wine, beer, cheese and many things good
waboom2
waboom2 2 місяці тому
Yes.
Albert Nieto
Albert Nieto 3 місяці тому
Sure is
OldPossum
OldPossum 3 місяці тому
Yes
8KO
8KO 3 місяці тому
isnt eating a dry age beef the same as eating a cow mummy ???
Neptuned910 z
Neptuned910 z 3 місяці тому
Charleston South Carolina? I hope so thats just a 3hr drive and I'm there often I've been dying to try a dry age steak.
NESHMETAL
NESHMETAL 3 місяці тому
Neptuned910 z I want to travel from Australia just to try this, you Americans are bloody champions when it comes to bbq-ing meat 👍🍻
fetuso fetuso
fetuso fetuso 4 місяці тому
the most difficult part of dry aging meat is actually cooking it correctly.
June
June 4 місяці тому
John Oliver's Doppelganger !!
Casey L
Casey L 4 місяці тому
Does that "next level" experience include the occasional food poisoning from spoiled meat? 😁. 1. Very inspiring, gotta try it thanks for the video awesome! 2. This didn't cover the science of spoiled meat and how your process mitigates spoilage. I presume it does somehow
T S
T S 3 місяці тому
Because it was below 40 degrees, the bacteria can't multiply quickly or penetrate the steak surface very easily.
boostedmaniac
boostedmaniac 3 місяці тому
The moldy parts are cut off.
A R
A R 3 місяці тому
Do you know anything about food and contamination? Obviously not.
ِ
ِ 4 місяці тому
The only germs on it are on the outer edges, that's sliced off then you sear a steak beef cooking through. Nothing to see here.
Gordon Cushman
Gordon Cushman 4 місяці тому
Would love to invite Occasional Cortex ( Ocasio Cortez ). Beef it's what's for dinner.
Dont Ask
Dont Ask 4 місяці тому
I'm sorry but this supposed meat scientist doesn't sound so scientific xD it's cool though he sounds like he took some notes during school:)
Josh Knechtel
Josh Knechtel 4 місяці тому
This is way more of a 'white-paper' type ad then a scientific explanation. This was made to sell their premium steaks.
nedj10
nedj10 4 місяці тому
"what's old is new" and whats new is overpriced based upon hype and ignorance of the process..
somethin somethin
somethin somethin Місяць тому
Well said.
Šophia Carney
Šophia Carney 2 місяці тому
These men need to go to Europe for lesson's. Also... American's cannot make a decent Cheese. It all taste's like Cardboard.
👨🏻‍💻
👨🏻‍💻 4 місяці тому
I’m 🤤🤤🤤... but somewhere over yonder a vegan is weeping 😂😂😂
Eli Cho
Eli Cho 4 місяці тому
Imagine if Guga built a room like this and starts selling his brand of dry aging.
tipptop9
tipptop9 4 місяці тому
Ugh
I'm Cmart
I'm Cmart 4 місяці тому
The first half of the video was a bit off putting but now i really want to try a dry aged steak
skippy
skippy 4 місяці тому
To many tattoos in the first 3 minutes - can't watch the rest
Tim Smith
Tim Smith 4 місяці тому
Agreed, give the tattoos a rest folks, it's time to think up something new.
palmerlakeranch
palmerlakeranch 4 місяці тому
there is nothing new here I always leave my meat hanging for 5 to 6 weeks before cutting and this was a way to conserve your meat longer in past (before fridge invention)
Наступне
Dry Aged Ribeye vs Wet Aged Ribeye Steak
31:37
Переглядів 992 000
"The Science of Smoked Brisket" by George Motz
08:41
KSI - Poppin (feat. Lil Pump & Smokepurpp)
3:33
Переглядів 2 988 747
I Dry Aged EVERY Meat, ATE them and this happened!
17:50
How To Dry Age Beef at Home - 28 Days
09:51
Переглядів 121 000
How-To Dry Age Beef at Home - 42 Day Aged Ribeye
06:57
Culinary 411 - Basic Knife Skills
08:13
Переглядів 5 600 000
Факты ICTV - Выпуск 12:45 (28.03.2020)
16:53
2007 vs. 2020
6:26
Переглядів 1 266 317