60 Day Dry Aged Picanha - is it worth it?

Dave finally gets round to grilling the Picanha he has been dry ageing in the fridge - will it taste nice? Will it be tender? Is it actually worth dry ageing a picanha?

[tonys-travels-]

Hi Dave.
Great to be following your work. Very interesting, I dry age my own meat, I have a dry ager. However, dry ageing of small bits of meat, produces phenomenal loss. The amount of pellicle off a small bit of meat like that is vast. Always use larger joints, the ratio of pellicle to consumable meat gets better.

The pellicle? I mince the pellicle and mix 1/3rd pellicle to 2/3rds fresh mince beef for my own beef burgers. Us ring ageing bags is a great easy way to start. Too be honest ageing less than 29-30 days? Doesn’t really bring anything to the table. But, and a big but, larger joints. At home of course that gets tricky because your fighting for space in the family fridge. Lastly, have a search for butter aged beef. I’ve been doing butter aged beef last 18 months or so.
Fun, interesting videos. Keep them coming. I’ve never been able to get too grips with video editing. Went on a course, proved to be a waste of just couldn’t get on with it.

Best regards.

[JaysElectronicTinkerShack]

looks interesting be nice finely sliced and tossed in a nice salad with some siracha :D idela for the amount u have there sounds lovely bud