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Beef Aging - Interesting Conclusion

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    #1

    Beef Aging - Interesting Conclusion

    Happened upon this YouTube video about dry versus wet aging some strip loins Thought his conclusion was pretty interesting.
    Last edited by Troutman; May 17, 2022, 02:18 PM.
    Tags: None
    • Likes 11
    #2
    Good video. Thanks.

    Comment

      #3
      I like watching professional chefs like that guy cook, especially without the "made for TV" superfluous crap.

      My taste buds detest/detaste dry-aged.

      • Likes 3

      Comment

      • glitchy
        #3.1
        glitchy commented
        May 17, 2022, 11:43 PM
        Editing a comment
        All dry aged or just when you start getting to 30 or 45 days or more? Or do you not even like the 14 day stuff many online places sell?
      • Jerod Broussard
        #3.2
        Jerod Broussard commented
        May 17, 2022, 11:50 PM
        Editing a comment
        I've only had 30 and 45 and I can tell there is an off-taste I'd rather not have again. Ribeye, short rib, all the same.....hard pass on a repeat. glitchy
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