Jahbari McLennan great question! Dry age timing is all preference and it’s different for different cuts of meat. On average it’s about 35 days. Stay tuned there is another in the works
Not a fair comparison. If you are comparing, heads up, same seasonings. Both are excellent. An even better comparison would be ribeye cap/crown versus sirloin cap pichana. Exact same seasonings. You are comparing a single premier muscle from the sirloin to 3 different muscles in a ribeye. Plus the way the ribeyes are cut into pieces you are getting some sinew in it versus little to no sinew in the pichana
How long does it take to do dry age steak? What is that process like?
Jahbari McLennan great question! Dry age timing is all preference and it’s different for different cuts of meat. On average it’s about 35 days. Stay tuned there is another in the works
Nice videos, you need to make a little commercial and take guga's foods fans too.
Thanks lol. Not wanted to take from I love what guga is doing and some others as well.
Not a fair comparison. If you are comparing, heads up, same seasonings. Both are excellent. An even better comparison would be ribeye cap/crown versus sirloin cap pichana. Exact same seasonings. You are comparing a single premier muscle from the sirloin to 3 different muscles in a ribeye. Plus the way the ribeyes are cut into pieces you are getting some sinew in it versus little to no sinew in the pichana
Ok thanks! I’ll give that a shot Teton!
Idk man it's tough but from my experience, ribeye was better
Have you had picanha? It’s delicious. Now a ribeye is amazing as well but I think the edge goes to Picanha in my opinion :)
@@chefd-way6238 ribeye is more tender
@@MrSPIDEY21 nope, you haven't had picanha then
@@chefd-way6238 i agree, Picanha is my favorite cut as well. so much flavor!