That’s so awesome to see someone as passionate about beef as I am. 3rd generation in my family owning a restaurant. Been in the business since 1960. You didn’t hear about Himalayan pink salt then
If you're not making mistakes if you're not learning. The salt walls help prevent negative bacterial invasion through air circulation. The air must constantly be flowing thru the room/chamber/fridge or the humidity couldn't be controlled. This allows the natural, beneficial bacteria and fungi to grow. Aging, no matter what, doesn't happen on a straight, diagonal line, straight up over time. As the different bacteria and fungi go through their cycles, the meat will actually improve, then decline, then improve again over the time line. This is why there are specific time targets and not just random days of aging. 25-28, 40-45, 60, 120, 180, 240 up to 400 days in the experimental cycles. At certain points the meat is actually not palatable at all but adding, say, 60 more days brings out entirely new flavour profiles. At some point, the meat no longer tastes like "store-bought" meat as we know it. Deep, funky flavours grow. The same fungus that makes blue cheese grows in the meat and the steak takes a similar note, which many people enjoy, as evident by the ability to order blue cheese "sauces" with a steak. Then other flavours take over which are not comparable to anything else, are unique to its self and are only for the truly experienced steak eater. The average customer likes 25-28/40-45 day aging. The earlier aging dries the beef, actually "distilling" (concentrating) the flavour making chemicals which intensifies the traditional steak flavour and also adds to the tenderness and over all mouth feel of the steak. 40-45 days just begins the blue cheese affect, creating deeper, "funky" over tones, which also will intensify over time. The fat blooms that show on aged steak are often mistaken for fungal blossoms. They are not. But the fungal growths will take shape and become visible over time, as well. This happens later. They are completely harmless and the same as blue cheese and are also of the type that produces penicillin. Just be sure to PROPERLY trim the steaks when done and save the trimmings to be ground or rendered down for added flavour in different uses. I put a few salt blocks in my small ager, as well. Just not 16.5 tons. 😆
Himalayan salt is mostly mined at the Khewra Salt Mine in Khewra, Jhelum District, Punjab, which is situated in the foothills of the Salt Range hill system in the Punjab province of the Pakistan Indo-Gangetic Plain.
you find stuff out on your own you know.. like this but the spelling is wrong. ( Kheora) ( Khewra ) is the same place th-cam.com/video/d0NGD0PziOE/w-d-xo.html
Amazing , I visited pakistan 🇵🇰 in few years ago and enjoyed the food cooked on a salt plate , I am still drooling 🤤 😝 not a medical condition it’s just coz whenever I think about the taste I do drool 🤤 😝
What? The changes in the meat that improve flavor and consistency during aging have nothing to do with good or bad bacteria. Eventually the outside of the meat will desiccate and all bacterial growth stops on that surface.
"Himalayan Pink Salt" is just a marketing term for what it really is... What do you think gives salt that pink color? You're really just buying Pakistani Rust Salt.
Aged meat still tastes and smells like dead meat. Steak sauce may cover it up a little. The fresher, the better. If you want tender meat, cook with Sous Vide method.
It is dead meat. It should taste and smell dead, anything else would be highy unethical. You cant dry age a living cow. Dont even try.And NO, you do not put steak sauce on dry aged meat. Its not just about tenderising meat, its about giving it flavour. Your culinary life must be extremly boring if you cant appreciate aged food products. Anyone say cheese? Wine? Charcuterie?
That’s so awesome to see someone as passionate about beef as I am. 3rd generation in my family owning a restaurant. Been in the business since 1960. You didn’t hear about Himalayan pink salt then
If you're not making mistakes if you're not learning.
The salt walls help prevent negative bacterial invasion through air circulation. The air must constantly be flowing thru the room/chamber/fridge or the humidity couldn't be controlled.
This allows the natural, beneficial bacteria and fungi to grow.
Aging, no matter what, doesn't happen on a straight, diagonal line, straight up over time.
As the different bacteria and fungi go through their cycles, the meat will actually improve, then decline, then improve again over the time line.
This is why there are specific time targets and not just random days of aging.
25-28, 40-45, 60, 120, 180, 240 up to 400 days in the experimental cycles. At certain points the meat is actually not palatable at all but adding, say, 60 more days brings out entirely new flavour profiles.
At some point, the meat no longer tastes like "store-bought" meat as we know it. Deep, funky flavours grow. The same fungus that makes blue cheese grows in the meat and the steak takes a similar note, which many people enjoy, as evident by the ability to order blue cheese "sauces" with a steak. Then other flavours take over which are not comparable to anything else, are unique to its self and are only for the truly experienced steak eater.
The average customer likes 25-28/40-45 day aging. The earlier aging dries the beef, actually "distilling" (concentrating) the flavour making chemicals which intensifies the traditional steak flavour and also adds to the tenderness and over all mouth feel of the steak. 40-45 days just begins the blue cheese affect, creating deeper, "funky" over tones, which also will intensify over time.
The fat blooms that show on aged steak are often mistaken for fungal blossoms. They are not. But the fungal growths will take shape and become visible over time, as well. This happens later. They are completely harmless and the same as blue cheese and are also of the type that produces penicillin.
Just be sure to PROPERLY trim the steaks when done and save the trimmings to be ground or rendered down for added flavour in different uses.
I put a few salt blocks in my small ager, as well. Just not 16.5 tons. 😆
interesting read do you still do it?
Wow! Some explanation 🤣👍👍👍👍
I sleep in a salt chamber like this. It's been keeping me for over a century now, just ever so slightly dehydrated, but otherwise pristine.
😂😂😂
@@ASpectacular3777 I'm still a salty dawg 🐶
If you can make a cup of tea you can dry age steak....and its enzymes that break down the meat not bacteria..
I wish this video was an hour of just him talking about it and going more in depth.
I love this Chef he really knows his trade well and his beef is wonderful best ive had!
he is not a chef but a meat wholesaler.
Himalayan salt is mostly mined at the Khewra Salt Mine in Khewra, Jhelum District, Punjab, which is situated in the foothills of the Salt Range hill system in the Punjab province of the Pakistan Indo-Gangetic Plain.
travis11 I'm sure I could google that too
hahaha you think i went and checked it out myself.. you are on youTube! its here as well
you find stuff out on your own you know.. like this but the spelling is wrong. ( Kheora) ( Khewra ) is the same place
th-cam.com/video/d0NGD0PziOE/w-d-xo.html
Thank You come again.
really like what he said about learning from mistakes...no guts,no glory!
I couldnt hear a word he was saying. All that beautiful meat is mesmerizing.
My friend. This is Paradise
So, what is the point of the salt then?
Amazing , I visited pakistan 🇵🇰 in few years ago and enjoyed the food cooked on a salt plate , I am still drooling 🤤 😝 not a medical condition it’s just coz whenever I think about the taste I do drool 🤤 😝
so if i fill a room with Himalayan salt lamps i can dry age beef
I could just live in that dry aged meet locker!! Thank you for the video!
I hope you meant "meat" - the alternatives ...
Very well done
Very Nice.....
I dont even want to take a guess about how much money is in that room....
I want one!!!!
i just love this yum yum.
So is this where are the overwatch players come from?
Is that Kevin Spacey??
Alejandro Ramirez lol i thought the same thing. lol he prolly molested all that beef
Yep! I’m sure he doesn’t want it to age too much LOL!
Alejandro Ramirez daaaaaamn!!! lol! 😂
Aged fir certain, I will be 90 before I can afford to eat a T Bone at the price...
In two years from today, I foretell this method will be just a pleasant memory. hopefully, the salt bricks will be recycled into cooking salt.
Why?
It's been two years... Any update?
I can't understand what he's saying
What a wonderfully uninformative video. I didn’t realize it was possible for a person to talk so long without saying a damn thing.
I am in heaven
What? The changes in the meat that improve flavor and consistency during aging have nothing to do with good or bad bacteria. Eventually the outside of the meat will desiccate and all bacterial growth stops on that surface.
There is a much simpler and cost saving method of ageing which I used for thirty years.
Please do share. I am about to start looking to setup to dry age some meat at home.
These comments are rediculous...thanks is for the video
Hellooo
"Himalayan Pink Salt" is just a marketing term for what it really is... What do you think gives salt that pink color? You're really just buying Pakistani Rust Salt.
Don't buy it then.
I was fully expecting Tommy Shelby to walk into view and flick a cigarette at the camera. I watch too much TV.
The best meat about ....
Throw some cheese in there as well.
is this heaven? no, it's a dry ageing room!
my best friend is peter Hannan he follows me on Instagram
Damn that Irish guy is HOT
I noe, rite? I wanna toss dat salad!
richardcheesesmoker don't you mean go mudslinging with the guy?
I got the meat sweats
It is meat heaven
vegans be like......
Aged meat still tastes and smells like dead meat. Steak sauce may cover it up a little. The fresher, the better. If you want tender meat, cook with Sous Vide method.
It is dead meat. It should taste and smell dead, anything else would be highy unethical. You cant dry age a living cow. Dont even try.And NO, you do not put steak sauce on dry aged meat. Its not just about tenderising meat, its about giving it flavour. Your culinary life must be extremly boring if you cant appreciate aged food products. Anyone say cheese? Wine? Charcuterie?
too many words and not enough images. you'd better show the process than a man with too many words on himself finally!
The beef is wonderful. That hat is dreadful.
buddy its the hat that makes that man!
Neil, it is a typical food/butcher counter type hat. It is worn for food hygiene etc... like the coat and apron really.
I thought “him a layin” salt was a gay term
I didn’t understand a word in this video. Try adding caption next time, thank you from all Americans
Mich C I'm American and understand him perfectly.
David Imhoff thats funny, me too
try listening to southern french creole english....his english is easy