The Importance of Dry Aging: A Tomahawk Steak Taste Test Comparison
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- เผยแพร่เมื่อ 22 ส.ค. 2023
- In this video, Seth and Scott, the Bearded Butchers, compare tomahawk steaks from a beef aged just one day, a tomahawk steak from a beef aged 14 days, and a tomahawk steak from a beef that has aged 42 days using their Dryager Cabinet.
They begin by cutting the steak one-day out of a freshly butchered beef carcass, then cutting a tomahawk steak from a two week carcass, and finally a tomahawk steak from the dryager cabinet, that have been aged for 42 days.
They then grill and taste the tomahawk steaks, giving their opinion of each.
Watch this video to find out which steak they like best - all while learning the importance of dry aging and how it affects the flavor and texture of beef!
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Starting cutting meat at my dad’s grocery store when I was 13…tall enough to look over the meat counter so I could wait on customers. I’m 68 years old now and looking at your channel brings back great memories. We had sawdust on the floors, of course carcus meat , 3 wooden huge butcher blocks. When I first started cutting we didn’t have a ban saw, that came a couple of years later…only a hand saw. We cut pork chops with a cleaver. We did have a med size grinder purchasing a larger one later. Thanks so much for the wonderful memories you have provided me!
Its making a comeback, but real home town butchers are becoming harder to find due to cheaper meat within mega grocery stores. You kept the art alive when it was at a hard decline, so thanks for that. :D
,blp
68 why on TH-cam
@@braxnewman5752that’s a gist! Why not? I’m 53 and I love being on TH-cam
I believe you guys are bias and you need me as an independent taste tester. I would fight it, but if you needed me I'm available..LOL
I say we get Pete out there by next video!
I'm on my way there as the independent taster. lol.
🏃 on my way 😂
Biased* as a more refined communicator, I nominate myself.
Me too😂.
.tried theyre techniques,,,true grit! Great work you guys!
First I want to say I enjoyed watching you cut up the tomahawk steaks and the knowledge that you gave as you prepared them, my father was a real butcher that worked in a real butcher shop, he would be proud to watch you guys do this and know the knowledge has been passed down to younger generation, I know it’s a lost art of cutting hanging beef! Great job and excellent video!
Glad you enjoyed it
Bro you guys are killing me. I’m so hungry
I started as a butcher in the uk in 1978…46 years later i am still a butcher,i have enjoyed my whole career…and still love watching you guys…thanks Frito’s the uk
Very cool!
Again, another outstanding video that stacks on top of all the other outstanding videos! It's easy to see why: your personalities and family values color everything you do. Whether you do any test, we'll be glued to the screen, our mouths watering. Just imagine someone discovering you on TH-cam for the first time and then watching all the other videos from the past! Hours of pure pleasure! Bearded butchers forever!
Wow thank you so much!!
I have had covid since Christmas and have been shut in since then. I have sat and watch this video a few time. It is awesome. You have truly blessed this ole ,man. Thank you sooooooo much.
You have the perfect combination for a great show. Seth as the brawn, Scott as the beauty, Sean as comedy relief, and Spencer as the brainy one. 😂 Love your work, hope you keep it up.
My wife and I just completed the framing on our new custom shop. We should have the punch list complete by October 15. After that we get our test batches for fresh pork sausage for customers to taste test for their custom processed animals. We are very small and will concentrate on pork processing as we have cooler space to age only one beef for a two week aging on the carcass and still get our pork customers space in the cooler. Also my custom raised grass fed/finished customers come first (6 head raised on this farm closed herd management system)
I grew up cutting beef and pork in a custom shop and then again for a custom USDA plant in NC, but went into a different line of work for 23 years.. but my wife and I always longed to build our own micro plant . Having watched so many of your YT vids for a long time, I wanted to extend my heartfelt thanks to the both of you for the informative and detailed productions you both make. You two have been inspirational and motivational for me to get back in the game.
Respect and blessings to you both.
Best of luck to your new endeavor!
Excuse-me guy's ; i fogot to tell how wanderful you are with your program ; your language , your attitude , the way you like each other, your passion for wath your doing ,marvelous thank you.
so there's a reason that the 1-day one cooked more. Since the steaks lose water as they age, the one that wasn't aged has the highest water content. Now when you cook them via indirect heat the water gets up to temperature first, and steams the meat from the inside. I saw an interesting video on this on another channel where they used internal temperature probes to prove this.
That explains so much! Thanks for sharing.
What be the name of yan ye olde YT channel? Many thanks kind Human, that be if yan so kind to answer I.
@@ilovemydad1416 that would be Guga Foods.
This is not correct at all.
@collinblack9605 can you explain ?
Wonderful. My mouth is watering and my stomach is grumbling. Appreciate the comparison
*The Bearded Butchers* Bravo well done, thank-you gentlemen for taking the time to bring us along. GOD Bless.
Thank you!
I had a 6 week aged tomahawk, everyone talked em up so much I just had to try it. I'll stick to 2 week normal ribeyes or ny strips. 6 week one just tasted kinda weird, and the texture was wrong. But then I also don't like Wagyu at all, which everyone says I'm weird for, but I'll take Picanha instead of anything else personally.
Love watching you folks break down the cuts and whatnot, always appreciate the knife skills!
The shop I work at did butter aged Snake River Wagyu New York roasts. It was amazing how much the butter changed the flavor.
Butter improves everything!!!
You do excellent work I love the videos but it is so hard to find a good butcher who will listen to you keep up the good work
Love all your videos, so entertaining and informative! Your shop is about an hour and a half away from me so I’ll be making a visit soon 😊
It’s a pleasure to watch a skilled butcher at work. Years ago I would go to them and tell them what I wanted but now it’s all big stores and you can’t have much input
I could watch these videos all day long. It is fascinating to watch a master showing off his skills.
Spot On comparison, great work!Agreed, the 1 day process is to expedite sales. Purely a corporate money thing. The concerns are the presence of pathogens and the hidden chemical injections by the processor prior to shipping to market.
I'm glad you feel we are suffering at home. We are...that looks so good. Thanks for the lessons today..
Another great video. I am not experienced with dry aged steaks but now I'm intrigued.
Just received your tailgate brauts, smells amazing! Waiting for the man to come home is so hard at this point but I'll wait!
awesome vid, loved the detail that you went into, thanks for sharing
Always great watching y'alls videos. Y'all really understand meat like everyone else wish I was there enjoying that with y'all.
Thanks for watching!
Wow that was such a cool video to watch, that 42-day steak looks incredible
This is so fun and fascinating to watch- don't forget to feed Spencer!!! Love you guys.
You guys are great. This was fun and I learned a lot.
I never get tired of seeing these guys cut. I always look forward to their next video 👍🏽
Glad to hear!
I really enjoy watching your videos! Keep up the awesome work!
Thanks, will do!
Very informative guys appreciate you!
As an a meat lover from Albania , this is approved you made me fire my own grill when i saw yoru video. Salute
AMAZING, really FANTASTIC...!! Thank you so much boys!!!
What is the answer to the ultimate question of life the universe and everything? 42!!! Coincidence?😂
Love the process!
The moisture is how it overcooked, I was looking for it,if you re-watch the vid while you were cooking, you'll see.Thanks guys,its about time to order my 10"breaker,,,,I get paid on Friday, love the 6"boning knife.Thank you brothers.
Very nice. I think you should've done a blind taste test and then guess. Love what you guys are doing.
Lol this may sound crazy! But I don’t even eat meat and I love animals but watching y’all cook and make delicious food somehow is super therapeutic! I love and respect animals and I see how well you guys run your business so I can assume you guys give the animal the most dignity and respect before it is dispatched with least amount of pain and stress as possible. Respect you guys a lot!
I couldn’t find any better way to spend 41 min of my life, thanks for a great video and very interested testing results
Thank you!
Again! You guys keep making these great videos!
We're glad you like them
Amazing band saw work
My dad worked at a meat processing plant for years when I was a kid. Victornox and green river and swibo were the brands that I remember my dad using. As a retired hunter I’ve cut up plenty of pork and venison but I’ve never had to cut up beef before so this is good to see how it’s done. I can now see why my dad used to always ask for aged or hung beef when he bought it from any butchers after he retired from the abbitors.
Great video. I just recently found ya. Love your videos
Another very informative video guy. Yall need to have a TV show,you're better than anything on HBO or any streaming networks
Had the opportunity to visit Whitefeather meats. Was an awesome place with a family atmosphere. Saw the dry age display. Keep up the great work guys. Was a pleasure to meet you. By the way. The jerky and jalapeño cheese brats are soooo good.
Glad you enjoyed them! Thanks for stopping in.
Another great educational video guys 5 stars, and I need to try your ranch and butter mixes, my brothers have gone to town on the Black, Original and Cajun your Hollywood blend I used that up so fast they never got to try it. But it is time to get a full variety mix and a bag of Hollywood thanks for getting these distributed. I have 3 stores close to me that carry your seasonings now.
That is awesome, thanks!
That sear at The end ......Looks Great.
With your knowledge, skill, professionalism and knifemanship, all that I could do was to drool uncontrollably ... absolutely mesmerising video. 😋😋😋
Thank you guys hope visit you one day
Awsum vid guys u already knew the outcome but it's always good to see the reaction realtime great job 😁
Thank you!
Amazing how there's so much about Beef that the Common man doesn't understand. Great that the Bearded Butchers are willing to Commit themselves to Teach us Viewer's about their Jobs. You 🎊 Guys Deserves all the Respect and support you can get from your business Adventures 👏🏿 💯 🇨🇦🥃Blessings to you and your family. Keep up the good work
Thank you very much!
Hello from Australia! And thanks. Mouthwatering.
Awesome video guys
Great video! Thanks for the lesson. / Swedish fan
Genius Butchers that eating its own Meet. Very good insider knowledge for us Grillers & BBQ-ers.
I learn so much from you guys. I wish i could go to your shop and buy from you knowing the care you guys put into the art of butchery
its a great place to visit!
This is so satisfying to watch. Can't explain why
Thanks for watching!
That looks like the one we were admiring through the glass last week!!
These guys possess the skills of a surgeon and the meticulousness of a bomb diffuser! Pure poetry in motion!!
Great job guys is amazing the amount of knowledge you get by watching your program 👍 you are making me hungry 😛
Thanks for watching!
😅@@TheBeardedButchers
Nothing like watching my favorite butchers do a video on tomahawk steaks while eating a a big ole juicy tomahawk steaks with homemade French fries and some sweet corn grown right here in the good ole Midwest! Life couldn’t get any better! Keep up the great videos! 🙏🏽
Ending with dickensider wife is the perfect day 👌
Sounds great! Thanks for watching!
@@rollin60z *Dicken's Cider
Instead of Turkey or lobster this Christmas Dinner I suggested tomahawk steak and I was told go and do the research.....At 70 years I have a bucket list and Toma Hawk steak is on it..............great great VID and thank you.
One day i will make a trip out to your store to meet you guys from NJ! Love watching your videos and they have made buying/cooking meat more enjoyable!! 🤙🏻
Please do!
Love you guys!
Subscriber here enjoing your channel and it's content! I have been a butcher here, in the northeast, for 45 years now. Fortunately, as I apprenticed during the late 70's, I had the opportunity to experience breaking down hanging meat before it was eventually phased out leading the way to boxed versions. I would love to be able to work in your establishment as I near retirement. I would have so much fun I would do it for free !
Great experiment
Great video guys! Thanks for calling medium rare for what it is. 120-125 degrees! It drives me nuts when people say it's 140 degrees....
Super, super, super, wish I was there. Great video, great information.
Thank you lads I really enjoyed that all ways wanted to de a butcher,you guys are amazing
Thanks 👍
The best beef is corn-fed finished Hereford, dry aged at least 28 days. Thanks for another great video.
Congrats on ur 2 million suscriber brothers..
What a great video, thanks
I love you guys. Excellent job.
Thanks for watching!
Outstanding 🤘
What a Great report you guys have given us. Thankyou. Gotta say We don't get Steaks cooked like that commercially in UK and We have to Buy the Tenderness ie Fillet. Best commercially is ALDI for extended aged Beef (like 28 days +)..The rest of the large chain retailers are probably 7 day average.
We have very few independent top class Butchers left now and those guys are still flying a flag but you get what you pay for.
Good job guys
Never salivated so much watching a video... gotta try it now...
You guys got me looking for a butcher shop that has dry aged meat 🥩 I absolutely gotta try this
Yall need to film Spencer and his genuine reaction on reviews of beef like that to get an “outside” opinion! Love all the videos though keep them coming!!!
I can almost taste it ! Kudos guys.
Great video 📹 👍 guyz
Another work of art video.
Thanks again!
I can taste the meat as you cutting it in slices. When tasting it. My mouth just goes watery with flavor knowing how delicous and tender the meat taste. I know how good a near perfect meat taste in my mind and taste buds. Thanks for a great video.
Wow! That was a wow!! Video, and now I know what it takes to make an incredible THRibeye and how to perfectly cook it. Thanks BB&Crew, do you have a spice blend with that name 😀 😉
My mouth watered like crazy....
I think the higher water content in the younger steak creates more steam and therefore cooks it more than the others.
I actually think this is the best test I’ve ever seen. I would have been ok if you had even just used kosher salt to season them. I have felt in your other side by side tests that using your own seasoning wasn’t a true test. Good work!
Enjoyed watching
What a job..I’m a custom finish carpenter but I can’t eat a staircase..man you got it made..eat a bite for us other hardworking blue collar folks
I had a Dry Aged steak in LasVegas a while back,......... it was the absolute best ever !.... and I got my hands on some Pig Quarter that was dry aged for a bit longer than the steak(well a lot ) and it was OUT OF THIS WORLD WONDERFUL.
Great shows
I made it all the way to the end.
Don't be sorry for us at home, I did enjoy this experience as much as you guys (well except for the tasting) 😊
Yes sir!!!! Got my beer ready!!!
Tomahawk video-Great info guys-Keep up the great videos. I did not detect any bias in your Tomahawk Ribeye video.
I'm salivating for 41 minutes here. Great job guys!
Were all 3 beef the same grade? Also, I’ve probably said it before but I can’t understand why watching a beef being broken down by you guys is so satisfying to watch. Maybe it’s the ease at which you do it because of your skill. Keep it up it boys.
Yes. All same grade
@@DareDog. Thanks bro!
Great video!!!
Thank you!!
Really enjoy your channel!! How can I dry age in my home fridge?
wow great video
I want to be their friend😂😂😂! This looks so good!