The Ultimate Guide to Dry Aging Beef Steaks | By The Bearded Butchers
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- เผยแพร่เมื่อ 6 ก.พ. 2025
- In this video, Seth & Scott, the Bearded Butchers, explain the advantages of dry aging beef for 42 days. They discuss the process of dry aging, from selecting the right cuts of beef to cutting, seasoning, and cooking the steaks. They also share their favorite tips for getting the most out of dry aged beef.
In the video, Scott and Seth dry age various pieces of beef in their climate controlled Dryager cabinet for 42 days to produce T-bone steaks, Porterhouse steaks , Chuck Eye steaks, and Flat Iron steaks. After the dry aging process is complete, they cut the beef sections into steaks and cook them over a Breeo fire pit. They season the steaks with their Bearded Butcher Blend seasonings and cook them to perfection. Along with the steaks, The Bearded Butchers cooked Ranch seasoned potatoes in a Lockhart handcrafted skillet.
Overall, dry aging is a process that can significantly improve the tenderness, flavor, and value of beef. If you are looking for a truly special steak experience, dry aged beef is definitely worth trying. Watch the video to see why The Bearded Butchers highly recommend dry aging beef.
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The knife work on the flat irons was simply amazing.
Most people have no idea what a butcher has to do to get a piece of meat ready for them! GOOD JOB GUYS
The work that goes into preparing and cleaning a dry aged beef is just pure art.....
Imagine having these guys as family and getting to eat like this all the time.
Some very lucky people!! I'm jealous!!!😂😂👍
Go find a local cattle farm and buy half or whole cows then you can always dry age the cuts you want.
I don't have to imagine 😎🙌
Work hard and buy some I had my first $90 stake few years ago a4 stake omg you will never have anything better
@jameschristy9966 yeah no way I'd spend $90 on a steak. No matter how much money I have. That's just insane.
One can really appreciate all the different products you guys produce. Not just cattle and hog but bison, lamb, dry aged products, seasoning, among others. Keep up the great work.
Yeah boy
You guys are wonderful. I'm amazed that Seth still has all his fingers.
When I retire, I will work for free ! For you guys !!! I always wanted to be a butcher. I worked for a local market when I was 15yrs old. I can cut a Tuna of any size and any fish. Awesome work you guys do.
*The Bearded Butchers* Bravo well done, thank-you gentlemen for taking the time to bring us along. GOD Bless.
Our pleasure!
I love watching your videos. How are you interact with your family you guys are a inspiration. Keep up the good work and thank you for everything you do.
Brother I have eaten aged steaks and I tell the world it is an amazing meat to consume. The coloration parts of the meat we use for soups and they are even better. Live the video guys thanks
Watching your videos is always time well spent. Hungry as hell right now.
😁
I literally have to stop watching these videos before I go to bed because I am always going to bed drooling, keep up the good work guys.
There's a certain therapy to watching you guys work, great stuff, keep it going ;)
Man that looks so good and out of this world. I've never had dry aged and this looks amazing.
For sure give it a try when you get the chance!
it's a completely different cooking and eating experience. When cooking you get a lovely caramel sear on the outside. Unlike a normal steak that effectively boils in all the moisture coming out of it while cooking. Also the flavour of aged beef is so much more intense.
I just learned we live about an hour from the shop…the wife and I are planning a trip! So happy! Had no idea!
Awesome, we are looking forward to you making the trip!!
Would love to see a joint effort between you guys and Guga Food/Steaks. Two of my favourite channels
i never understood how they could age beef and not have it spoil at the same time. there are some dark edges left after the cut and trim; i wonder if consumers have to waste that part. i love watching u guys cut meat. u make it look so easy.
The knife sheath you guys sell is absolutely awesome! So are you guys's seasonings! Awesome!
Thank you so much, we appreciate your positive feedback! 😊
You guys are Legends
All the best from the UK
Wow! You need a beer or a glass of wine to go with that yummy steak. Wonderful meals for the meat lover people. Thank you so much for sharing your vlogs. So nice to learn how to cut the beef and how to cook them. More power to you, Bearded Butchers.🥰😋😋
Don't ever rush the work - stay safe and thanks for the tutorials !
Love ❤️ it from breakdown fabrication to food preparation, nothing more special than sharing a meal with family and friends 😋 ❤️ 😊 😀
Couldn't agree more!
my dad made me do this video I liked it
The beat that you started at 3:30 and ended at 4:05 was very nice 👍
Thank you for sharing this incredible video! I have recently started dry aging at home and have only tried bone-in ribeye's. They have come out amazing. I am intrigued by the chuck eye steaks. Those look like they would taste amazing after 42 days aging! For a home fridge I am guessing I would experiment with a 6-8 lbs chuck roast to age.
Some of the best butchers I've seen but you definitely need my help with cooking the steaks
Quick note, it was great meeting you at the lake last weekend and keep up the great videos. Hope you enjoyed your time with the family
We sure did, thank you!
Wow you guys did awesome! I've tried the flat iron steak not dry aged but it really good. Thanks for the review!
Absolutely loved watching this one! I would love to learn more about how they did this process before modern technology to regulate the humidity and temperature
Wait for the right season
Caves
Wow fellas, beautiful skills
Man, cant help to admire the marbling on those grass fed chuck steaks. Amazing work. We only do grass fed beef here in Panama, but man not even close to that quality.
I have been watching for years. It seems like Seth does all the work. Just saying.
You guys are the masters, I'm hungry looks delicious, I'm definitely going to order some seasoning
Your intuitive knife skills always amaze me!
Good choice Spencer. Thoes flatirons look real good.
Butter blend Is my go to!
oh hell yeah!!!
got me a 12lb prime strip loin dry aging right now!!
and just cut up another last week , ate 2 and the rest are in the deep freezer lol , when I get more money ima buy more and more and MOARR !!! 🤤
Wow. Amazing as always.
I like a rare... They look like they're cut thin. I like a nice 2" thick cut of Porterhouse or any of them cut 2" thick cooked over wood and then a no-salt butter sear. I can't say qll my trick but nice looking marble. The first longer than normal dry aged Porterhouse I had was in the late 90's at Peter Luger in NYC a damn good steak joint.
Very helpful video. Just wondering: could the dried edges of the meat be used in beef stock rather than discarding them?
All I can say is "WOW" that looks so good...
Tastes good too!!
I would love to see these guys make South African biltong. It is vastly different from jerky although dry aging does take a little longer than quick dehydrate jerky has, but the flavour is really intense.
As a cook I do meat cutting as part of my job, I've worked in several steakhouses where we band saw cut the meat, I've broken down sirloins, filets, chickens, whole fish. I'd love to work for you guys..
Black is my favorite seasoning as well! Gonna try the brock one next !!
We hope you enjoy it!! Definitely let us know what you think 😊
0:47 The price are crazy high!!!
Best aged beef: 63$us/lbs
My expensive cut: 2.53$us/lbs for pork tenderloin here in Montréal
Off course, it's not the same product/quality... I just cannot afford a 25 times more expensive product.
So... I eat my delicious pork meal when I watch your video... And I pretend I'm rich!
So amazing! Need to get down to see y'all soon and load up the cooler.
It’s amazing to me just how massive the animals are, even after being skinned, etc Endlessly fascinating 😊❤🥩
Another great video! I just went deep-sea fishing and caught a bunch of red snapper. I ordered a bottle of yawls zesty seasoning for the cookout. It would be cool if you guys did a fishing catch and cook video showcasing your zesty seasoning. I’ve also used the Black seasoning on salmon a few times, it’s off the chain!
Cooked perfect and looks so good! Wish you guys had the bucket of seasoning in stock 😢. Keep the videos coming 🤙🏼
We no longer offer the buckets of seasoning, but you can purchase the 4 lb bag of seasoning on our website! All kinds are currently in stock. We do also sell the empty buckets on our website if you prefer the bucket instead of a bag. beardedbutchers.com/collections/seasoning-sauces beardedbutchers.com/collections/seasoning-sauces/products/empty-bucket-for-4lb-of-seasoning
@@TheBeardedButchers and here I was waiting for the bucket of seasoning to be in stock 😂. I’ll order the bag. Does the shaker come with the bag order too?
great vid.... but being from Texas, SPG..... sometimes only salt. but loved how you used seasoning after trying clean first!!!
Try par boil the potatoes, make a few slices and put smoked bacon in the slices and then cook as you did!!!!
It’s pretty incredible
Excellent.
Keep up the good work fellas.
Thanks, will do!
Scott 'n Seth - my swedish meatbulls! Happy New Year❤
Normally think of Chuck for Grind, braise or stew. That Chuck roll looked amazing.
They grounded the mock tender I bet for burger
The channel is very good, it has many very interesting things.
The meat looks fantastic.
I only make one criticism, please do not use plastic forks, they have excellent knives but using plastic forks is difficult for me to see if I see people eating barbecue.
I am Argentine and it is difficult for me to see plastic forks for eating barbecue.
Outstanding video! Processing plus grilling…wish I were there for the taste test 🤣
The bearded beef grill masters! I had a dry aged steak some years ago and it was very good. I wish I could reach through the screen and grab a bite. 😁
I love binge watching the shit out of your channel. You guys and your business are incredible. Love from Australia.
Thank you so much! Take care.
I wish I lived near you guys so I can have all different kinds of dry age beef every single day 😂
Sure would like to try one of those steaks. You guys make it sound so good. However I cannot afford it. I'll have to take your word about it. Thanks for the video.
Your blessed , mom and dad drive by 👍
Just ordered one of those sheaths, excited to have something to protect the edge
Nice, good thing to have!!
I think your videos are amazing specially the cutting part is very instructive at the same time delicious 👍
Fantastic fellas. Love your channel.
beutiful meat! for all in doubt: you can still dry age very well in a quality home refrigerator and wet and water age even better(compared to commercial)
Love yall's videos.. Wish I lived closer..
If trying dry aging at home, could you keep the trimmings and off cuts to use in bone broth?
Freakin love this channel! Love the knife work! When can we start buying the meat on-line?
Maybe some day. There not set up for it at moment. When they get new warehouse built across the road. They might start shipping. They have been testing it out by shipping some bratwursts.
Hi good morning.. what is the best temperature for the dry aging fridge. Because i have trouble for making dry age beef
Hello from Cape Town South Africa 🇿🇦 We are big meat eaters!😊
Hello! You're in the right place 👍🏻😊
I am a butcher and one day I would like to reach that level, you are too professional. Blessings.🫡🫡🫡🫡🫡
Is the pelicle edible? Or in other words, will it harm you/make you sick, if you consume it, after cooking of course.
i was wondering if you guys sell any of those to restaurants. do you guys sell bulk? like more high end restaurants and steakhouses and fancy restaurants and stuff? or is this for individual people? i'm really interested to know
i mean it did say 1Ib... maybe the pricing starts at the pound to set it and it goes from there
i work as a butcher and am lucky enough to have a walk in dry age room favourite thing i have done was a Australian MB 6+ Rump Cap or as you call it picanha
Can you rehydrate the meat that so dryed meat, you trim off can be usable.
Its not just the drying it's the fermentation too.
Its mold. Cant use it.
Can you do a video for us that don’t have a dry age cabinet, how we can vacuum seal and wet age??
They have video on wet aging
Seth and Scott;Thanks for all the Meat butchering videos.Really enjoyed and Appreciated all the tips it helps us butcher ourselves.Could you guys show different ways to sharpen our butcher knives??
they have. Its older video.
Aight I'm officiall on board and watching this one
Interesting seeing all these gadgets used to dry age these days. Many years ago we would slaughter a cow and hang it by the front legs off our tractor bucket, lift it up and suspend it. This was done in winter where it would usually get to around 0-2deg at nite and maybe 5-10 in the day. 6-8 days later the rear legs would be nearly touching the ground, the meat nicely stretched and aged and ready to be broken up, it worked a treat.
You guys are lucky to have access to that worderful meat all the time. I'd probably eat up all the profit. Thanks Yall!
Those look incredible!
If your mouth isn't watering...Awesome video
How did your ranch seasoning taste with some potatoes sprinkled on it?
Great job love watching learn a lot
So glad!
Good job guys!!❤
Where would I be able to get some of those Tajima? dry aged or even non- dry aged.
Lovely work guy's
Thanks!
Are they aged 42 days after the 2 week cooler hang time or 42 days total?
Spencer I think the heavy breathing is important so viewers can really appreciate how much you have to work for the amazing product
Can a flat iron be dry aged ? I wonder how that would taste ?
I want to see a Guga foods - bearded butchers colab video. Top notch butchering with top notch cooking.
I can just picture Guga saying: "you call this dry ageing? Where's the ketchup, where's the sea urchins, where's the waygu fat?"
I would love to see Guga do a collaboration with these guys
Where's the young boys 🤣
What kind of wood do you use in breo
Great video. Question on what's the difference between hanging time and dry age time?
There same thing.
great video guys
Thanks so much!
I would personally love more information on dry aging tenderloins out of the carcass. I know it's very unpopular due to A lot of factors, But its a learning curve like anything!!
I'm trying some in the cellulose steak wraps 90% humidity for the first two weeks no fan. now lowering to 80% the next two weeks with low fan until nice pelical forms. Then ill try one and see if we should do longer like 45day then 60?????😮❤😊
ANY AND ALL ADVICE WELCOME. besides ppl telling me just to wet age in bag whole.. boring!!!! hahaha.
You guys can be my butcher anytime What steaks you create!!!!! Awesome!!!
Ya have to love that dry aged stank! I trust it more than any "wet aged" grocery product. Small business butcher is where we started, its also where we'll end up. Get to know your local butcher.
For what you get the prices are great
Were those potatoes precooked in an oven first