We can't find the internet
Attempting to reconnect
Something went wrong!
Attempting to reconnect
Analysis Summary
Worth Noting
Positive elements
- This video provides a practical visual demonstration of how dry-aging affects the color, moisture content, and flavor profile of a non-premium cut of beef.
Be Aware
Cautionary elements
- The 'success' conclusion is somewhat disconnected from the actual sensory feedback (overcooked, not more tender), relying on the 'flavor' claim to justify the experiment's outcome.
Influence Dimensions
How are these scored?About this analysis
Knowing about these techniques makes them visible, not powerless. The ones that work best on you are the ones that match beliefs you already hold.
This analysis is a tool for your own thinking — what you do with it is up to you.
Related content covering similar topics.
I Turned Sausage Into a Carnivore Pizza Crust… It Worked!
Chris Cooking Nashville
Alton Brown Cooks Food | Episode 15: Fish Sticks!
Alton Brown
Bone Broths: Cheap Vs Expensive Vs Homemade
Butcher Wizard
I tried my #1 Most Requested Steak Experiment!
Guga Foods
Transcript
All right, so this is a cheaper, tougher cut of beef, and I want to see if I can turn it into a tender steak through the dry-aging process. So, I went to the butcher and picked up a nice piece of chuck, which happens to be half of the price of ribeye because it comes from the shoulder of the cow, making it slightly tougher and great for slow cooking, but it still can work well as a classic steak cut with all of this inner muscular marbling. So, I'm simply going to place it on a rack for some airflow and put it in my retrofitted dry-agent cooler and set it and forget it. And about 45 days later, this is what I've got. Not a crazy long dryaging process, but it still should dramatically alter the flavor and texture of the steak. I sliced off that dried out pelle or crust, which revealed some absolutely beautifully marbled dry-aged meat, which I then sliced up into individual steaks. And to really see what this dry-aging process does to the steak, I picked up a fresh chuck steak from the exact same butcher. Simply season both steaks with salt and pepper and cook them up exactly the same way on the grill for a proper AB test. >> All right, here we go. They look completely different. The dry age one almost looks like it was smoked. Like it's >> like it's red. I think we should try the regular one first. The control >> perfect medium rare. That's still pretty good. >> Great steak. >> Chuck is like very underrated. So maybe the moral of the story is just >> save money. The dry age is so much more dry >> from the aging. You lose a lot of that water content. It's got a completely different texture. I think I overcooked it a little bit because it cooks so much faster. Wo. >> Wo. That has way more flavor. >> Wo. I wouldn't say it's necessarily more tender. Would you? No. Slightly more well done, which does not help. The reason I wanted to try chuck is because from the last experiment, it wasn't worth dry aging an expensive cut because you lose so much from the outer skin when you're cutting it away. So much cheaper than a ribeye or New York strip. Half the price. And it makes dry aging a lot better of an option. >> I would say that's worth dry aging. >> Yeah. Wow. Okay. Success.