I miss my time back in my home country Sweden 20-35 years ago and I got,1/2 pigs,1/2 beef, whole lambs, wild bore,1/2 veal, and in the fall Moose then it was butchering and it was in a regular Grocery store. When i moved here to The USA 21 years ago,it is just slicing meat but now I`m to old to worry just hanging into retirement. I`m 57 done this business for 37 years. Love your vids and am happy to see you all so happy and proud of what you doing. Don`t see that nowadays..Happy Thanksgiving to the Bearded Butchers Family.
@@jonanolakers1567 Kolla på nätet, kan finnas gårdbutiker som kan leverera vad du vill, men då är det kontrollerade produkter. Roligt att stycka en halv gris, men ha bra knivar och en bra plats att jobba på.
Bearded Butchers, has given me the confidents with all my butchery skills. I am fascinated with the meat trade and you guys do a great job walking individuals through the butchering process. God Bless America!!! Black Patriot
Guys, I appreciate your knowledge and your willingness to share it. I work for a 98 year old, family owned, smoked meat and sausage making company in Southern Oregon. We also sell fresh beef, pork, chicken and fish; but only the very end of the cutting process. (I'm a musician at heart, so cutting meat actually pays the bills). To see everything in context, where it comes from, how it's processed all the way down to me has been invaluable. Thank you for this side project. Your knowledge and generosity are being multiplied. God bless you all, and fist bump on your success!
If you aren't dry aging your deer, you are missing out. Clean out and sanitize your beer fridge in the garage. Yes, you will be fine for a week...put the larger cuts on racks and the smaller stuff in colanders with bowels underneath. Everyday, take a bowl out and clean off the silver skin/bad fat. By opening the door every night, you will create some airflow. after 5-6 days, you will have aged, cleaned, and meat has "drip dried." This will make the single, largest difference in your vension on tenderness and taste. Huge approval for the bearded butchers. VERY informative work.
Something about giving a piece to the cameraman warms my heart, bros! Steaks looked great and now I know why the dry age process results in a more flavorful steak
I oftened wondered about the two. An expensive restaurant usually dry ages their beef and charge huge prices. I really like the way that you guys explain and show the finished product. Great Job once again.
@@bloomer3638 I have aged it up to 21-28 days but your cooler got to be very cold for that, like 35-38 degrees. I would recommend leaving it on the bone and giving it at least 14 days. You will lose some meat due to the drying process but what’s underneath is excellent. I take the tenderloins out and leave the back straps on the backbone and age that way…. Would be same difference for a hind quarter though. 👍
When I dry aged my deer few years ago it made it more gamey it was a mule deer .I aged for 20 days in my moms walk in freezer..normally I just vac it and wrap it in butcher paper then freeze it down .il have try it again. 14 days ?
@@inmotion81 I would try that. Make sure the temp is plenty cold. Also I would make sure that there isn’t anything else in the cooler, like chemical cleaners etc. Meat can absorb different odors. Idk, just thinking out loud. ✌️
I have aged my last two deer on ice in a cooler. 14 days for both. Last year was a big mature buck, i didn't age the tenderloins because i had always eaten those the same day, and they were super gamey. After i aged the rest of the deer you couldn't taste any gamey flavor at all. This year i agreed a doe, probably not as necessary but it will only increase the flavor.
I really like this comparison between wet and dry aged but to be totally unbiased I wish you'd do a blind taste test with a few other people. I know everyone has their own preferences but I'd be interested in seeing some outsider reactions.
At the meat shop I work at, we butter age American Wagyu. We let it sit in the cooler for 60 days before we bring it out for sale. The butter helps keeps the moisture in, and give the beef a delicious, buttery soft flavor.
It’s amazing how you visually see a home grown butcher break down special parts of meat and very knowledgeable about the product.. here in Chicago I’ve rarely seen nor hear anything from a butcher’s personal Pandora’s box so big shot out from Chicago
You guys are awesome. Thanks so much for breaking this down. I saw a video about Ruth's Chris recently about how they had gone to wet aged for consistency (and likely cost control). Dry aged sounds like it will continue to get more rare and be something you can get at either boutique butchers or boutique steakhouses, because of the additional cost. I noted that after you weighed out the two racks, you had to cut more off the dry aged to get rid of the discolored ends. So, that's even more loss. Dry aged sounds delicious, but for any operation doing volume, you've got to have customers willing to pay, I guess.
I really like the educational aspects of these videos. I’m old enough to remember when the local butchers really knew their craft. Today, when I go to the supermarket the guy behind the meat counter doesn’t know a thing about what he’s selling. I wish I could find an old-fashioned Butcher shop. I wouldn’t even know where to look.
I love the dry aging. First place the taste is quite different when you cut that meat it says "please eat me!". It also stay long since the meat creates a protective tissue. Secondly, it is so tender and easy to cut, cooked very well etc, The weight loss might matter a little for a market(which even could be recaptured with a small price to be added) but for a family it is not much. I am not sure how dry aged will react for seasoning. You guys should take a time to write a book based on your videos and photos. Love you boys! From the warm city of Addis Ababa in Ethiopia. 🇪🇹
You guys are true educators. You just explained to me everything to know about dry aged versus wet aged. I have occasionally splurged for dry aged beef at specialty restaurants and I've always understood how shrinkage and trimming loss makes it more expensive. I love your videos and keep making them Bros 😁
Thanks to the Bearded butchers…I now own a Traeger Grill, and just received my Bearded Butcher blend seasoning (hot), and my bearded butcher beef bites in the mail today. I work at a local meat market inside a grocery store, and I love learning from you guys.
Just got home from Colorado, son in law took a 5X5 elk. We cut and packaged it after 4 days. Man I can’t wait to try these steaks with the Bearded Butcher Seasoning!! Thanks for a great video. Sorry I didn’t stop at the store on the way through Ohio back to Syracuse NY. Keep up the great videos!!!
I've never even heard of wet aged steaks and only tried dry aged a couple of times in my life. Simple, to the point, explanation and straightforward test. Great video.
Stumbled on this channel whilst searching for some grilling or smoking inf clicked the video, and step one was breaking down a cow. I told my son: " Best damned 'bbq' channel stumbled on yet". You guys are awesome. I've learned a bunch watching your videos. Thanks for all you do.
Your channel is awesome. My passion is in butchering. I work in manufacturing. I help all of my family and friends with butchering, curing smoking, and jerky making!
I think dry aged is great as long as they don't over do it with that 3 month 6 month stuff, it starts tasting weird at that point. Great video as always, and educational, thank you guys and have a wonderful Thanksgiving!!
That depends on the cut, what the cow has ate, the type of marbling, etc etc. a friend butchered an 8year old bull and almost every cut was dry aged for 8 months. Tasted amazing. But it was a feed for a year for this purpose.
Thank you fellas….very informative. I’m a hunter who ages in a converted 2 door SKOPE soda fridge in my shed. It works really well and with a red deer aged 10 days with hide off, the meat is tender and tasty. Some outer drying though and a bit of wastage.
I never would have imagined getting into watching a couple of guys butcher meat, but the Bearded Butchers have made this very entertaining and educational at the same time. Got into these vids in April 2020 during the shutdown with nothing to do. Thanks guys!
I really liked this episode and the way you explained the processes will definitely change the way I shop my meat. I hope this to not going to be a dumb question, but seeing the incredible transformation of the dry aged meat peaks my curiosity to understand more. My dad was a butcher and he wrapped beef in layers of cheese cloth which seemed to lessen the amount of air penetrating into the ends for better yield. Have you ever tried wrapping the portions to be aged in cheese cloth in the past? Also have you tried wet aging the portions for 45 days, remove them from the bags, to then dry aging portions further? You could then get 60-75 day aged portions, but with far less moisture loss. My dad passed away a few years ago so I can't ask him if it would make a difference. I love your channel and I can't wait to see more from your channel.
It's funny how Scott always goes for the biggest piece when offered. Reminds me of when I was a kid and my older brother always took the larger piece of whatever it is.
Gotta be honest; my favorite part is the cook/taste/description. Knowledge comes in a very close 2nd. I've wowed friends and family numerous times based just on things I've specifically picked up with your techniques. Love this stuff, keep it up, and let freedom ring!
You can do at home if you know what you're doing but you either need to have a small dedicated fridge for dry aging meat only with a fan to circulate the air or you can use your regular fridge if you use special aging bags that will allow air to escape but not enter in.
Loved you Boys enthusiasm, your energy and your understanding of 'Dry Aging' over Wet Aging, and, basically, the way that you both enjoy giving others the benefit of your labors. Thank you!
Thank you the Two of you you "ROCK" in my book. Showing the cut up. Then the two different "AGING" systems. Then to actually test the "COOKING" you make my mouth WATER. You two are Fantastic on showing the Difference. Man I wish I was closer to your Butcher place. Have to order your blends of seasoning.
I have honestly LOVED every one of your videos. To my knowledge I have watched every single one that you have published for public viewing. I just want to thank you for that. Yours is the only channel that i can stay honest and say that! Thank you again! p.s. i really enjoy dry aged venison personally. so i disagree with you as far as dry aging very lean meat. NOT saying you are wrong or anything. Simply a different opinion
I feel for you, such a tough job. 😁 It really is, though. After 11-12 hours of butchering our meat I can really feel it, but I absolutely love the experience, and I have a much greater appreciation of the food I eat.
I'm not even in America but man I love these videos. Every time I watch these videos I need to wear a bib to catch all my drool. I wish I could taste all those stuff you BBQ.
Have not seen you guys since you stopped processing venison. Wow have you guys really grown as a business!! I was searching TH-cam for processing venison and found you guys. Your store looks amazing along with the brand you have built Bearded Butchers. Your videos are awesome, what a great success story!! Keep it up guys, very impressive!! Bear
I have been wet aging with a vacuum packer for quite a few years. Tough to get properly aged beef as even butcher shops don't seem to want to take the time to hang them long enough. They even market bright red fresh meat as the gold standard and yet you can see how dark that aged ribeye was. It also allows you to buy cheaper cuts and get similar tenderness to more expensive steaks. I prefer top sirloin cut to 1 1/4" Vacuumed wrapped and placed into the bottom cold part of the fridge. I leave them for 10 days and then freeze them. That way the ageing is down when you want a steak and you just need to thaw them. It is impossible to dry age meat in a fridge nowadays as they are frost free and will suck too much moisture out and dry them out. They mentioned 87% humidity and a frost free fridge will run 30% to 40%. Freezer no different, reason why ice cubes shrink. I have many BBQ's and smokers but have found I only use my pellet grill now. It works like a gas BBQ but better. Set the temp for 400f and they hold it within 20F. Fires up to temp in 10 minutes without worry about charcoal and still gives a wonderful smoke flavour to everything.
The black is the best out of what I have tried so far. The Hollywood blend is really good too. Last Thanksgiving I used the Black as the rub for my smoked turkey on my Pit Boss smoker and everyone including myself loved. Doing the same thing again this year since I have the bucket of Black to still go through. I have used the Black and Hollywood and not been disappointed at all. By the way Guga Foods on TH-cam uses a special bag that allows you to dry age in your home refrigerator but not sure if it would absorb other flavors from other things in your refrigerator or not. I would imagine the dry age has to have a stronger beef flavor.
The bags are called umai dry aging bags they allow moisture to escape but keep anything from going in. Kind of pricey but worth it if you love dry aged beef I get mine on Amazon.
Could you guys do a video on what wet and dry aged beef should smell like and how to tell if your beef is rotten or safe to eat. I was given a strip loin that was cryovacced and when I opened it WOW! It about knocked me over because it had such a funky smell.
Excellent tutorial. To add a point on the days of aging I learned, which I not sure if it was from the NAMP book or old timers but the most substantial period of tenderness comes in the 14-21 days of aging then drops off significantly(but still occurs) between the 45-50 day peak. Flavour, I'm not sure but guess it must be close to the tenderness timeline. While I've never had the pleasure of enjoying dry age, one day I will, in the food-service industry, other than high end steakhouses, wet age serves the "weight"/price more economically, ie plate coverage. Another fantastic video, thank you guys!
On a nice fat beef like that we used to recommend a dry age (in the cooler) for 21 to 30 days for our custom slaughter place, usually was great, but we have done longer at the customers request....like you mentioned, as long as there is enough fat on the carcass.
I have compared butcher dry aged (45 days) vs home in my not mentioned product (45 days) the not mentioned product prevents fridge flavor absorption. they are comparable in flavor and tenderness. I don’t think wet aged enhances flavor as much. great video as usual gentlemen. edit remarks.. being recently band from using sodium, I am happy to see the blackened blend has a sodium level my Dr and wife will allow….
Oh my goodness!!! I was intensely watching this, when you opened the green egg, I can literally smell it!! And when you were describing taste and texture, I can taste it!! Only problem was my belly was still grumbling 🙄😒😝
Love watching you guys. I watch you guys all the time. I always go back through your deer cutting videos every year ehn I cut up our deer for the year. My wife got her buck in the archery season this year, I didn't have any luck in archery season but I conected with a big body 2.5-3 year old buck on the Rifle season. I always get great pointers from you guys when putting up our vinisson every year.
Started watching these videos about six weeks ago. These guys had me go from good meat to great meat. I am cooking off some grass fed, grain fed, and bison (E3, Greensbury) off their recommendations. Today I was looking for info on wet and dry age online and who pops up? BB! After that, I knew I had to sub, love this channel.
We just received the BB Blend Butter and Black seasonings. Trying tonight on a venison tenderloin and sous vide them and finish in cast iron! I cannot wait.😊
Doing a wet age experiment now with Elk. One of them is a pack of two back strap steaks in vac sealed bags. Hoping they come out well. Have large portions aging too but as its just the wife and I it would be great if I could do a cple at a time. See what happens in 25 days.
Growing up in the 60s, my Dad would hang a Beef basically until we used it up, and I prefer hanging a Deer as long as possible and it’s always been in a natural environment in an out Building and the temperature fluctuations never hurts it and the longer it hangs, the more tender and tasty it is!! It freezes and thaws naturally in the Winter the same way it did years ago before indoor refrigeration
Can't say enough about the skill & knowledge of these guys. They make it look easy! I butchered a ram off one of their videos and let's just say the pause button was very well used😂; I just couldn't keep up. Thanks for the help! Keep up the good work!
You guys are really under-rated you do awesome work 👏 and awesome camera work with the intros and I learn while being entertained. Keep up the good work 👏
It's the slight jiggling of the camera when Spence is chewing happily that really brings this video together for me! LMFAO "You ready for another Spence?" You sir are lucky you still had a hand when you handed him that fork! #snacksforspence
This is a selling point i always try to explain to customers, virtually all supermarket meat is wet aged in the UK. My sirloin hang for 25 days, ribeye 21, rump cuts and popesye 15 days and shoulder cuts usually 10 days (quick turn around on shoulders). As you say pork and poultry gets used up immediately, but i usually like to hang my lambs 4 days before selling on.
Weather permitting, I let my deer hang for 21 days. Not sure why i picked 21 days but it works. Also, i build houses for a living, and have never seen one that had a full kichen while still in the framing. LOL
man oh man , you forgot the beer to clean your palette before trying the seasoned steaks ... great-grampa Miller soaked 'em in Iroquois beer for that 23-skidoo flavor !!! ... LOL !!!
Awesome vid. Watching the butchering process you guys share with us has really helped connect more to different types of cuts. I wish we had more careers that are an art form such as you guys show with butchering.
If you can get your hands on low-pufa-pork (requires specific feed; the fat will be harder, more similar to beef), you still can dry-age it without getting rancid fat.
I miss my time back in my home country Sweden 20-35 years ago and I got,1/2 pigs,1/2 beef, whole lambs, wild bore,1/2 veal, and in the fall Moose then it was butchering and it was in a regular Grocery store. When i moved here to The USA 21 years ago,it is just slicing meat but now I`m to old to worry just hanging into retirement. I`m 57 done this business for 37 years. Love your vids and am happy to see you all so happy and proud of what you doing. Don`t see that nowadays..Happy Thanksgiving to the Bearded Butchers Family.
Vart kan man köpa halva kor. Jag och min familj försöker hitta en gård som kan sälja oss halva fjällkor
@@jonanolakers1567 Kolla på nätet, kan finnas gårdbutiker som kan leverera vad du vill, men då är det kontrollerade produkter. Roligt att stycka en halv gris, men ha bra knivar och en bra plats att jobba på.
Hälsningar från gamla Svedala!
@Tim M just 25.000? i was hoping for more than that😢
@Tim M yup. Now he owes a public apology to all the vegetarian people watching this salivating. 😂
Bearded Butchers, has given me the confidents with all my butchery skills. I am fascinated with the meat trade and you guys do a great job walking individuals through the butchering process.
God Bless America!!!
Black Patriot
You doing butchering? Can you share a little bit about what you're doing? I've cut meat before but new to the art of breaking down a whole cow.
Guys, I appreciate your knowledge and your willingness to share it. I work for a 98 year old, family owned, smoked meat and sausage making company in Southern Oregon. We also sell fresh beef, pork, chicken and fish; but only the very end of the cutting process. (I'm a musician at heart, so cutting meat actually pays the bills). To see everything in context, where it comes from, how it's processed all the way down to me has been invaluable. Thank you for this side project. Your knowledge and generosity are being multiplied. God bless you all, and fist bump on your success!
If you aren't dry aging your deer, you are missing out. Clean out and sanitize your beer fridge in the garage. Yes, you will be fine for a week...put the larger cuts on racks and the smaller stuff in colanders with bowels underneath. Everyday, take a bowl out and clean off the silver skin/bad fat. By opening the door every night, you will create some airflow. after 5-6 days, you will have aged, cleaned, and meat has "drip dried." This will make the single, largest difference in your vension on tenderness and taste.
Huge approval for the bearded butchers. VERY informative work.
Something about giving a piece to the cameraman warms my heart, bros! Steaks looked great and now I know why the dry age process results in a more flavorful steak
I oftened wondered about the two. An expensive restaurant usually dry ages their beef and charge huge prices. I really like the way that you guys explain and show the finished product. Great Job once again.
Incedible
I am I Falls Church Virgnia I am dining this dream tonite , !!!!
I have dry aged deer of all kinds many times. It totally changes the way it tastes! Turns venison from slightly gamey to really beefy! 👍
how long do you dry age venison?
@@bloomer3638 I have aged it up to 21-28 days but your cooler got to be very cold for that, like 35-38 degrees. I would recommend leaving it on the bone and giving it at least 14 days. You will lose some meat due to the drying process but what’s underneath is excellent. I take the tenderloins out and leave the back straps on the backbone and age that way…. Would be same difference for a hind quarter though. 👍
When I dry aged my deer few years ago it made it more gamey it was a mule deer .I aged for 20 days in my moms walk in freezer..normally I just vac it and wrap it in butcher paper then freeze it down .il have try it again. 14 days ?
@@inmotion81 I would try that. Make sure the temp is plenty cold. Also I would make sure that there isn’t anything else in the cooler, like chemical cleaners etc. Meat can absorb different odors. Idk, just thinking out loud. ✌️
I have aged my last two deer on ice in a cooler. 14 days for both. Last year was a big mature buck, i didn't age the tenderloins because i had always eaten those the same day, and they were super gamey. After i aged the rest of the deer you couldn't taste any gamey flavor at all. This year i agreed a doe, probably not as necessary but it will only increase the flavor.
I really like this comparison between wet and dry aged but to be totally unbiased I wish you'd do a blind taste test with a few other people. I know everyone has their own preferences but I'd be interested in seeing some outsider reactions.
Can't wait to try this Myself with several cuts of steak!!
At the meat shop I work at, we butter age American Wagyu. We let it sit in the cooler for 60 days before we bring it out for sale. The butter helps keeps the moisture in, and give the beef a delicious, buttery soft flavor.
Best thing about you guys its that you are true family. Of all things that you do that is most inspiering. Best wishes from Croatia!!!
You don't ever let us see any Sean videos he is the backbone . Love to see the farm .I'm a farmer from Tennessee and there's a bunch of us .
My Dad was a butcher, he passed away in 2016, man, he would have loved to watch you guys! 👍👍
God Bless the Bearded Butchers !
I've learned a lot from them. I've had the confidence to do a whole pig and big beef primals.
A Men
Amen
The love of a Hometown Butcher taken the time to not only show us, but to explain start to finish. Then you finish it off by cooking. You all rock.
It’s amazing how you visually see a home grown butcher break down special parts of meat and very knowledgeable about the product.. here in Chicago I’ve rarely seen nor hear anything from a butcher’s personal Pandora’s box so big shot out from Chicago
You guys are awesome. Thanks so much for breaking this down. I saw a video about Ruth's Chris recently about how they had gone to wet aged for consistency (and likely cost control). Dry aged sounds like it will continue to get more rare and be something you can get at either boutique butchers or boutique steakhouses, because of the additional cost. I noted that after you weighed out the two racks, you had to cut more off the dry aged to get rid of the discolored ends. So, that's even more loss. Dry aged sounds delicious, but for any operation doing volume, you've got to have customers willing to pay, I guess.
I remember when my dad was a butcher he would bring home dry aged steaks. They were phenomenal. I miss that taste of beef. Thanks guys!
I really like the educational aspects of these videos. I’m old enough to remember when the local butchers really knew their craft. Today, when I go to the supermarket the guy behind the meat counter doesn’t know a thing about what he’s selling. I wish I could find an old-fashioned Butcher shop. I wouldn’t even know where to look.
they're there. you just gotta look.
Yep they don't shit, I raise beef and Buffalo here in Lagrange texas, lots of Germans here and cattlemen, these guys are great as well
I love the dry aging. First place the taste is quite different when you cut that meat it says "please eat me!". It also stay long since the meat creates a protective tissue. Secondly, it is so tender and easy to cut, cooked very well etc, The weight loss might matter a little for a market(which even could be recaptured with a small price to be added) but for a family it is not much. I am not sure how dry aged will react for seasoning. You guys should take a time to write a book based on your videos and photos. Love you boys! From the warm city of Addis Ababa in Ethiopia. 🇪🇹
You guys are true educators. You just explained to me everything to know about dry aged versus wet aged. I have occasionally splurged for dry aged beef at specialty restaurants and I've always understood how shrinkage and trimming loss makes it more expensive. I love your videos and keep making them Bros 😁
Happy to help!
In Oregon hoping to stop by this spring on our way to Boston... much Love from Oregon.
I process and wet age all my venison, and it comes out amazing. Started two years ago and will do that for ever.
Thanks to the Bearded butchers…I now own a Traeger Grill, and just received my Bearded Butcher blend seasoning (hot), and my bearded butcher beef bites in the mail today. I work at a local meat market inside a grocery store, and I love learning from you guys.
Just got home from Colorado, son in law took a 5X5 elk. We cut and packaged it after 4 days. Man I can’t wait to try these steaks with the Bearded Butcher Seasoning!! Thanks for a great video. Sorry I didn’t stop at the store on the way through Ohio back to Syracuse NY. Keep up the great videos!!!
I've never even heard of wet aged steaks and only tried dry aged a couple of times in my life. Simple, to the point, explanation and straightforward test. Great video.
If you buy steaks in a store most are wet aged
Due to you guys my grilling has become very popular with family and friends, thank you Bearded Butchers.
Incredible that you worked a shift and then spent the time to do this for us. I appreciate your time and expertise. Well done.
Stumbled on this channel whilst searching for some grilling or smoking inf clicked the video, and step one was breaking down a cow. I told my son: " Best damned 'bbq' channel stumbled on yet". You guys are awesome. I've learned a bunch watching your videos. Thanks for all you do.
We're so happy you stumbled across our channel, thank you for watching! We appreciate your support.
Your channel is awesome. My passion is in butchering. I work in manufacturing. I help all of my family and friends with butchering, curing smoking, and jerky making!
I think dry aged is great as long as they don't over do it with that 3 month 6 month stuff, it starts tasting weird at that point. Great video as always, and educational, thank you guys and have a wonderful Thanksgiving!!
That depends on the cut, what the cow has ate, the type of marbling, etc etc. a friend butchered an 8year old bull and almost every cut was dry aged for 8 months. Tasted amazing. But it was a feed for a year for this purpose.
I agree, 6 months starts tasting a bit dodgy.😊
Thank you fellas….very informative. I’m a hunter who ages in a converted 2 door SKOPE soda fridge in my shed. It works really well and with a red deer aged 10 days with hide off, the meat is tender and tasty. Some outer drying though and a bit of wastage.
I never would have imagined getting into watching a couple of guys butcher meat, but the Bearded Butchers have made this very entertaining and educational at the same time. Got into these vids in April 2020 during the shutdown with nothing to do. Thanks guys!
I really liked this episode and the way you explained the processes will definitely change the way I shop my meat. I hope this to not going to be a dumb question, but seeing the incredible transformation of the dry aged meat peaks my curiosity to understand more. My dad was a butcher and he wrapped beef in layers of cheese cloth which seemed to lessen the amount of air penetrating into the ends for better yield. Have you ever tried wrapping the portions to be aged in cheese cloth in the past? Also have you tried wet aging the portions for 45 days, remove them from the bags, to then dry aging portions further? You could then get 60-75 day aged portions, but with far less moisture loss. My dad passed away a few years ago so I can't ask him if it would make a difference. I love your channel and I can't wait to see more from your channel.
Condolences to your father🖤
It's funny how Scott always goes for the biggest piece when offered.
Reminds me of when I was a kid and my older brother always took the larger piece of whatever it is.
Gotta be honest; my favorite part is the cook/taste/description. Knowledge comes in a very close 2nd. I've wowed friends and family numerous times based just on things I've specifically picked up with your techniques. Love this stuff, keep it up, and let freedom ring!
You’re weird
You can do at home if you know what you're doing but you either need to have a small dedicated fridge for dry aging meat only with a fan to circulate the air or you can use your regular fridge if you use special aging bags that will allow air to escape but not enter in.
Thanks to you guys everybody at work comes to me for questions about meat
Loved you Boys enthusiasm, your energy and your understanding of 'Dry Aging' over Wet Aging, and, basically, the way that you both enjoy giving others the benefit of your labors. Thank you!
Thanks for watching, we appreciate it!
Thank you the Two of you you "ROCK" in my book. Showing the cut up. Then the two different "AGING" systems. Then to actually test the "COOKING" you make my mouth WATER. You two are Fantastic on showing the Difference. Man I wish I was closer to your Butcher place. Have to order your blends of seasoning.
I love watching Scotts hand when he tastes anything 🤌🏻🤌🏻
I have honestly LOVED every one of your videos. To my knowledge I have watched every single one that you have published for public viewing. I just want to thank you for that. Yours is the only channel that i can stay honest and say that! Thank you again!
p.s. i really enjoy dry aged venison personally. so i disagree with you as far as dry aging very lean meat. NOT saying you are wrong or anything. Simply a different opinion
Still waiting on that elk hunt. I'm super excited to see that one. Great information on this video. Thanks for sharing.
I feel for you, such a tough job. 😁 It really is, though. After 11-12 hours of butchering our meat I can really feel it, but I absolutely love the experience, and I have a much greater appreciation of the food I eat.
I'm not even in America but man I love these videos. Every time I watch these videos I need to wear a bib to catch all my drool. I wish I could taste all those stuff you BBQ.
They are great brothers and says a lot about their father!!
These guys are the best. Enjoy all there videos. Very professional!!!!!
I do it in my fridge all the time, never had a problem it's awesome.
That's amazing
I want your job. The trouble with watching your videos is how hungry they make me! Thank you beard guys!
Awesome video. My 5 year old son is wanting to become a butcher now. Thank you for inspiring him
Can't wait to pull in one day while you guys are cooking.
I've not had aged ribeye ever but, it is; however, my favorite cut. This looks amazing, I know I would love it.
Have not seen you guys since you stopped processing venison. Wow have you guys really grown as a business!! I was searching TH-cam for processing venison and found you guys. Your store looks amazing along with the brand you have built Bearded Butchers. Your videos are awesome, what a great success story!! Keep it up guys, very impressive!! Bear
I’ve used the dry age bags at home for 6 years. It comes out fantastic. I’ll be aging my Christmas roast Monday.
sous vide
I have been wet aging with a vacuum packer for quite a few years. Tough to get properly aged beef as even butcher shops don't seem to want to take the time to hang them long enough. They even market bright red fresh meat as the gold standard and yet you can see how dark that aged ribeye was.
It also allows you to buy cheaper cuts and get similar tenderness to more expensive steaks. I prefer top sirloin cut to 1 1/4" Vacuumed wrapped and placed into the bottom cold part of the fridge. I leave them for 10 days and then freeze them. That way the ageing is down when you want a steak and you just need to thaw them.
It is impossible to dry age meat in a fridge nowadays as they are frost free and will suck too much moisture out and dry them out. They mentioned 87% humidity and a frost free fridge will run 30% to 40%. Freezer no different, reason why ice cubes shrink.
I have many BBQ's and smokers but have found I only use my pellet grill now. It works like a gas BBQ but better. Set the temp for 400f and they hold it within 20F. Fires up to temp in 10 minutes without worry about charcoal and still gives a wonderful smoke flavour to everything.
Big fan from down under….keep up the great vids. Cheers guys
Thanks, will do!
The black is the best out of what I have tried so far. The Hollywood blend is really good too. Last Thanksgiving I used the Black as the rub for my smoked turkey on my Pit Boss smoker and everyone including myself loved. Doing the same thing again this year since I have the bucket of Black to still go through. I have used the Black and Hollywood and not been disappointed at all. By the way Guga Foods on TH-cam uses a special bag that allows you to dry age in your home refrigerator but not sure if it would absorb other flavors from other things in your refrigerator or not. I would imagine the dry age has to have a stronger beef flavor.
The bags are called umai dry aging bags they allow moisture to escape but keep anything from going in. Kind of pricey but worth it if you love dry aged beef I get mine on Amazon.
Could you guys do a video on what wet and dry aged beef should smell like and how to tell if your beef is rotten or safe to eat. I was given a strip loin that was cryovacced and when I opened it WOW! It about knocked me over because it had such a funky smell.
I really appreciate the sacrifice you made to sample and quality check your work! 😎👍🍽️
Thanks!! 👍
@@TheBeardedButchers
My nephew hangs deer in a walk in for ten days, at least.
What are the cons of leaving the skin on verses skin off?
Excellent tutorial. To add a point on the days of aging I learned, which I not sure if it was from the NAMP book or old timers but the most substantial period of tenderness comes in the 14-21 days of aging then drops off significantly(but still occurs) between the 45-50 day peak. Flavour, I'm not sure but guess it must be close to the tenderness timeline. While I've never had the pleasure of enjoying dry age, one day I will, in the food-service industry, other than high end steakhouses, wet age serves the "weight"/price more economically, ie plate coverage. Another fantastic video, thank you guys!
Always a good day when Seth and Scott upload another great video!
On a nice fat beef like that we used to recommend a dry age (in the cooler) for 21 to 30 days for our custom slaughter place, usually was great, but we have done longer at the customers request....like you mentioned, as long as there is enough fat on the carcass.
I have compared butcher dry aged (45 days) vs home in my not mentioned product (45 days) the not mentioned product prevents fridge flavor absorption.
they are comparable in flavor and tenderness. I don’t think wet aged enhances flavor as much. great video as usual gentlemen.
edit remarks.. being recently band from using sodium, I am happy to see the blackened blend has a sodium level my Dr and wife will allow….
Oh my goodness!!! I was intensely watching this, when you opened the green egg, I can literally smell it!!
And when you were describing taste and texture, I can taste it!! Only problem was my belly was still grumbling 🙄😒😝
Love watching you guys. I watch you guys all the time. I always go back through your deer cutting videos every year ehn I cut up our deer for the year. My wife got her buck in the archery season this year, I didn't have any luck in archery season but I conected with a big body 2.5-3 year old buck on the Rifle season. I always get great pointers from you guys when putting up our vinisson every year.
Started watching these videos about six weeks ago. These guys had me go from good meat to great meat. I am cooking off some grass fed, grain fed, and bison (E3, Greensbury) off their recommendations. Today I was looking for info on wet and dry age online and who pops up? BB! After that, I knew I had to sub, love this channel.
We just received the BB Blend Butter and Black seasonings. Trying tonight on a venison tenderloin and sous vide them and finish in cast iron! I cannot wait.😊
Doing a wet age experiment now with Elk. One of them is a pack of two back strap steaks in vac sealed bags. Hoping they come out well. Have large portions aging too but as its just the wife and I it would be great if I could do a cple at a time. See what happens in 25 days.
Here in the UK I came relatively late to the joys of dry aged beef, but now it is my go to style, no doubt about it.
Growing up in the 60s, my Dad would hang a Beef basically until we used it up, and I prefer hanging a Deer as long as possible and it’s always been in a natural environment in an out Building and the temperature fluctuations never hurts it and the longer it hangs, the more tender and tasty it is!! It freezes and thaws naturally in the Winter the same way it did years ago before indoor refrigeration
I’m jealous. Watching y’all butcher beef kills me. All those cuts. Great video, I really enjoyed it. Thanks fellas
Can't say enough about the skill & knowledge of these guys. They make it look easy! I butchered a ram off one of their videos and let's just say the pause button was very well used😂; I just couldn't keep up. Thanks for the help! Keep up the good work!
Such an honor to hear such praises from a fellow butcher! Thank you!
You guys are really under-rated you do awesome work 👏 and awesome camera work with the intros and I learn while being entertained. Keep up the good work 👏
It's the slight jiggling of the camera when Spence is chewing happily that really brings this video together for me! LMFAO "You ready for another Spence?" You sir are lucky you still had a hand when you handed him that fork! #snacksforspence
Bahaha I need all the snacks!!
This is a selling point i always try to explain to customers, virtually all supermarket meat is wet aged in the UK.
My sirloin hang for 25 days, ribeye 21, rump cuts and popesye 15 days and shoulder cuts usually 10 days (quick turn around on shoulders).
As you say pork and poultry gets used up immediately, but i usually like to hang my lambs 4 days before selling on.
i'm in london, how can i buy your good stuff?
I love watching you guys work, we all pick up great tips and methods you use. Thank you for all the videos
You guys are not only good with your knives, but good with the chew as well!
We home slaughter, dry age in a coolroom for 28-30 days then cut'n pack (2 yr old steers). Dry trims just go in the ground meat. Very nice
My husband age is his venison with the ice/cooler method! For 7 days takes out the wild taste and tenderizes the meat at the same time🙂
Weather permitting, I let my deer hang for 21 days. Not sure why i picked 21 days but it works. Also, i build houses for a living, and have never seen one that had a full kichen while still in the framing. LOL
I used to butcher meat when I was younger I like when way you guys do it
Very cool! Would've loved to hear more about your days!
Thank you, guys, for your videos. I no longer have to feed my dog my wife's crockpot roast. It is delicious with the bone.
The black is my absolute favorite seasoning, it works on chicken the best in my opinion
Never try dry aged meat before 🧐🧐🧐🧐🧐interesting😊😊love your video and knowledge about beef! Thank you so much 😊
Now's the time to try it out, Ruby!
man oh man , you forgot the beer to clean your palette before trying the seasoned steaks ... great-grampa Miller soaked 'em in Iroquois beer for that 23-skidoo flavor !!! ... LOL !!!
You made me hungry and I’m sure glad you shared with the cameraman.
Awesome vid. Watching the butchering process you guys share with us has really helped connect more to different types of cuts. I wish we had more careers that are an art form such as you guys show with butchering.
Great to hear, Tyler!
Now for this episode. I am going to try mixing the spices. Sound like a good way to go.
you guys are awesome thanks and happy holidays from michigan.
Man - these guys are always on point. I'm always learning from these guys. Always providing great content.
Much appreciated, Moe!
Anyone else also binging on all the bearded butchers videos
Dry aged every time for me. Great video.
I really appreciate this video and comparison
taste test should be without any seasoning.
If you can get your hands on low-pufa-pork (requires specific feed; the fat will be harder, more similar to beef), you still can dry-age it without getting rancid fat.
I love that you guys didn’t forget about the cameraman!
Industrial vacuum sealers look amazing
I wish we had an equivalent of the Bearded Butchers in the UK. Good job guys
Thanks guys, I’ve got to try you all’s seasonings.
Cool to see the two methods side by side. Man, I’m cooking a pork shoulder with your original blend seasoning and it smells amazing!
Oh how I wish I was there to learn and smell and taste the flavor. The second best would be smell-a-vision. Love all the content you guys put out.
Smell-o-vision needs to happen!
I've had it both ways and you guys are right dry-age so much betterproportionately for me I live close to a processor so once in awhile I get lucky