Tallow Dipped American Wagyu Denver 🥩 🧈 #steak #experiment

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Alpine Butcher

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“Sir, my steak is only tender enough for me to pull apart with my fingers. I would like it tender enough for me to blow on it to cut it. “

vikingslayer

Why does youtube keep showing me wagyu videos? 💀

grizzy

At what point should we just start eating luke warm butter? I feel like we’re close.

Tulip

I do often find Wagyu slightly tough so appreciate this new method of tenderisation 😂

mattriddellcarpenter

For when you want to charge a "dry age+" price, but don't want to eat the losses associated with actual dry aging.

aw

American Wagyu — when you want a cow that was fed a diet of french fries, Miller Lite and cheeseburgers and owned at least 7 AR-15s.

demeter-the-great

The fat protects the meat, higher yield, Less air flow means less pellicle..but doesn't that just mean it's not really dry aged? The concept of dry aging is for that air to get to the mear, if the air can't get to the meat then is your steak really dry aged? Or is just chilling and being protected by a layer of fat? Couldn't you just dry age the meat like normal but pull it a lot sooner, i feel like you would get a near identical product.

andrew

My grandma would preserve beef by putting it in large crocs and pouring melted tallow over it. One of the purposes for meat hook was to remove a chunk of meat from the crock. Melt whatever tallow was loosened and reseal the crock with the tallow. Something passed down for generations I’m sure.

PapaDan

We ran an experiment with a tasting at the club I work at where we wet aged and dry aged 2 nearly identical ribloins and told the members tasting it that they were both dry aged. The wet aged ribeyes had an extra 20-ish percentage of yield and they all said it tasted better. Wet aging>dry aging by a unanimous vote of 35. We don’t waste money on dry age anymore and the customers love it. People need to get over the objectively less pleasant flavor of dry aging. It’s not worth it for them or your bottom line.

SilverNinjatv

Please do a larger batch of these and the blu cheese horseradish next time. I checked day of for both and they were sold out both times :(. Also I hope you'll do another garlic parmesan age, those were fire

hartfordwolfpack

My grandparenta used to do similar stuff but they fryed pork and kept it inside its own tallow, that way you can eat it after a while. Its a good alpocalypse food stash method

Luna-cnrd

They won’t age in tallow as there is NO exposure to air which is an essential part of the aging process.

ShireGanj

When your doctor says to cut down on red meat, these are the ones he means. I can feel my arteries shiver just looking at this

mutantraze

i go through about 60lbs of australia wagyu per week from westholme, the longer it sits in the packaging “wet aging” the more beefy and funky it gets. there is a sweet spot where if u go over it’s too much for most americans for sure. this would be great for american tastes, you’re mellowing out the age while u get the tenderness, these cuts regardless of grading while tender still have a decent amount of chew, it’s kind of an awkward slice to go against the grain for portioning after cooking but it makes a big difference, most people using this cut are cutting w the grain because the piece naturally lends itself to slicing w the grain due to how it’s broken down. it’s a great cut, those who are saying it’s budget or lesser than i would venture to say haven’t eaten enough beef to appreciate cuts outside the ribeye. the ribeye cap is incredible
but the denver packs a lot of flavor for the price point and if u know how to handle it right, people who really enjoy beef understand why this cut is so great.

wolf-ywwk