'Science of Dry Aging' by George Motz

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.

~~ If it's not CERTIFIED, it's not the best. ~~

#GeorgeMotz #dryaging #CertifiedAngusBeef

--------------------
Connect with us!
--------------------

Items regularly featured from our brand store:

The Smash

Reverse Sear Pan

Grilling Set

[theunveileressreginaecaeli]

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. hahah Bring it on 😋😋😋

[davedanger]

Cutting mold off food and eating what remains... Hell, I've been dry-aging my food for as long as I've had my own refrigerator... it's called being poor.

[asura]

It's funny how back in the day 50 40 years ago all beef was dry age now all of a sudden it's fancy and cost more, it's hilarious.

[dougblalock]

Enjoyed this very much. I used to work for the largest purveyor of CAB in the world. I built a dry aging operation and absolutely made the best products ever produced.

[Tinfoiltomcat]

"The science of dry aging"
The video: Dry aging is an art


alright then

[riphaven]

im dry aging chinese lo-mein from two weeks ago in my fridge.

[dwightmansburden]

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.

[gammaraygaming]

Experts: you can't dry age at home.
Alton Brown: hold my spatula.

[TheSnoopyclone]

1:12, thanks for the honesty. I was always curious about it’s flavor and hearing his comment, it would be like comparing blue cheese to any other cheese. Blue cheese isn’t for everyone.

[oatkungar]

I'm still waiting for the science part.

[OverOnTheWildSide]

I dry-aged by accident with a carcass left out for two months and I used for dog food. I decided to try some and it was amazing! I made a video of it.

[tetrafhx]

Every village house in Serbia has a smokehouse, where they prepare food for the winter. Suddenly its so fancy, but very simple process

[MrAquinas]

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?

[gtarbmx]

i just finished dry aging a ribeye using an umai bag for 30 days. the results were amazing. i recommend everyone who likes steaks to try the umai bag. it's really hard to mess up even for a first timer

[NothingMaster]

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.

[fetusofetuso]

the most difficult part of dry aging meat is actually cooking it correctly.

[anthonyreznik]

Very accurate description, i.e. not for everyone. It is more about flavour than tenderizing. The waste is quite significant. Once you get past 28 days however, the flavour quickly turns to being gamey.

[mohammedasadi]

Maaan, look at these gents how passionately speak about meat! They must love their jobs 👍🏿👍🏿

[whatso]

is this just controlled decomposition?

[txterbug]

Great video seriously very entertaining. His description of the first time for some people trying dry aged is hilarious actually.