Dry-Aged WAGYU PICANHA...OMG!

I have been waiting for this experiment ever since I tried wagyu picanha and I know you guys have also. Today this day arrived! On this video I dry age the queen of all meat and the experience has to be shared with you. This one is for YOU!!!

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* If you have any questions please leave a comment below and I will reply. Thank you so much for watching see you on the next video! :-)

#DryAge #Wagyu #Picanha

[GugaFoods]

500K+ Subscribers SPECIAL!!! You guys are the best!!!

[DrGoof]

who else is binging on these steak videos late at night?

[rafitohumamofficial]

"a perfectly shaped wagyu picanha"

*pulls a croissant out of a bag*

[SinisterSanatra]

Can we just take a second and talk about the fact that Angel has to be like the one of luckiest guys, because he gets to eat all the amazing steak for Honestly I'm a little jealous lol.

[Lord_of_Sausage]

"With these bags you won't need any special equipment"

"Seal the bag with your vaccum sealer"...

[khairulazlan]

How many dry aged videos do we need?
Guga : yes

[squits]

I always love "No special equipment" "Now use your vacuum sealer" in the same sentence.

Never change now, I love your videos

I love you x

[theodorgranlund]

"How to dry age":

"Do not dry."

[plar]

Angel: "that was the best NY strip in the world"
35 day dry aged wagyu picanha: "am I a joke to you?"

[colehigginson]

I fantasize about being invited on this show

[lex]

French guy cooking: i made my own dry aging fridge for my meat!
Guga foods:B A G

[benmc]

2:53 looks like a smoker’s lung vs a non smoker’s lung

[mojopiggy]

0:32
“Even thought I just called it a bag, this is not a bag”
*proceeds to call it a bag again*

[yoyokorem]

Finally!!
I've been waiting for this vid since I started watchibg your vids a year ago
Guga you're the man!
Um grande abraco amigo!

[robmarais]

Guga, you are an inspiration! I just finished dry aging a whole picanha in the fridge in an UMAi bag for 30 days. I just trimmed and broke the picanha down today. This picanha is an American Wagyu from Snake River Farms in Idaho, already wet aged for 21 days. The smell of this right out of the UMAi bag after 30 days of dry aging was ripe, almost cheesy, no funkiness at all.
Fortunately the fat cap was so thick that I didn't have to trim off much oxidation to get down to white fat. I found that the combo of a chef knife and a spanish ham slicing knife worked great to trim the pellicle from this picanha quickly. Curiously, my picanha had not been tied like yours in the video during dry aging but it still turned out not as flat as you've experienced untied. Aging loss was like 25-30% so I was able to portion 4 decent sized steaks, saving the pellicle trimmings and cubing the rest of the meat to use in an awesome future batch of Texas-style "bowl of red" chili!
The meat texture of the portioned picanha was almost otherworldly, so tender even uncooked that I was afraid it would break apart as I vacuum bagged each steak for the freezer. Gotta travel the next couple of days, but I can't wait to thaw and cook one when I get back in town - I am sure I will be amazed!

[GalenSDT]

My favorite part about this video is Angel just keeps eating and eating the steak. Maybe these days he's a bit more refined, but you can tell he TRULY enjoyed the meat on that day.

[Insta_piff]

" the queen of all meats" sounds like my ex girlfriend lol

[kanemane]

beef ill never have probably is always fun to watch cook

[isabellaschmucker]

guga: stop eating bro what does it taste like?
angel: yes

[unspherdcomb]

Angel: I deep fried pichana
Guga: today we try 45 day dry aged Angel... could use some crust where's that flame thrower