We Tried the Ultimate Burger: 42 Day Dry-Aged Beef Round | By The Bearded Butchers
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- เผยแพร่เมื่อ 5 ต.ค. 2024
- Seth and Scott, the Bearded Butchers, are back with another epic video!
They start by selecting and placing a beef round in their Dryager cabinet. They set the humidity to 80% and the temperature to 34.5 degrees Fahrenheit. Then, they just let the dry aging process do its thing!
After 42 days has passed they butcher the meat, grind it up, grill the burgers, and try them!
In this video, you'll learn everything you need to know about dry aging beef, including:
What is dry aging?
What are the benefits of dry aging?
How to dry age beef at home using a Dryager.com dryager cabinet
How to butcher a dry-aged beef round
How to grind dry-aged beef for burgers
How to grill the perfect dry-aged beef burger
What a 42 day dry aged burger tastes like
Seth and Scott will also be sharing their thoughts on the flavor and texture of dry-aged beef burgers after they season and grill the burgers. So, if you're looking for a truly unforgettable burger experience, be sure to watch this video!
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It's blows my mind how y'all see where to cut. It's just amazing!
I really hope you guys go nation wide one day. This is the kind of dedicated and top quality butcher shops needed for us meat lovers. I would never buy any meat elsewhere other than the bearded butchers shop no matter the cost because knowing exactly where my meat comes from how its grown and who processes it is priceless to me.
Blue cheese blue cheese that would be a powerhouse. It’s 3:18am and I’m starving. Thanks gentlemen
This is so interesting to watch. I’ve known absolutely nothing about butchering until I’ve been watching this. This really is amazing! Thanks for all this! One of my favorite channels on TH-cam now!
A little less cooked on the beef ! I'm sure they were just fine but we sure love ours with more pink in them. A real good 1000 Island dressing also goes well with a homemade burger and all of the trimmings such as kosher dill slices, yellow mustard, lettuce, red onion and tomato. And as always, a very well toasted bun, top and bottom to keep the dressing out of the bread.
I have not had the time to watch your videos in the last couple years on a regular due to work. I finally changed jobs last year & just got around to watching teh channel again & saw yu guys purchased the facility across from the retail store to which I say; congrats guys.
Not going to lie, you guys should definitely try starting a food truck! Or maybe a small restaurant. With your seasoning & the way the meat is cooked it should be amazing! Makes my mouth water 🤤.
I've been watching you for YEARS! Grew up in New Mexico, We LITERALLY depended on Pronghorn Antelope and our "Garden" for food!.
Your channel alone has taught me SOOO much about harvesting an animal, and how to get the best value!.
I also don't have any " butchery training". We do the best we can!.... We were lucky that we could hang our Antelope in a 35-40 degree barn for a week!, ( It gets cold in NM and we hunt Pronghorn in Nov).
You guys are Fantastic!
God Bless You and your Families.
antelope is LEAN, a lot of fast twich fibers, we would add beef or pork fat to our grind, but alot of our antelope was jerky or stew meat.
That is cool, thanks for sharing!
I love how y’all got some fame but still keep working and loving what y’all do
I love your videos. I worked in a large international packing plant, then a medium processor , then a small processor. Now I am doing home processing. With every step down I felt like I had to relearn the trade all over again. Since I have been doing home processing your videos have been invaluable.
Glad to hear, thank you for watching and for supporting our channel.
You sure know how to make someone salivate!!! Looks great guys 👍
Thanks so much
*The Bearded Butchers* Bravo well done, thank-you gentlemen for taking the time to bring us along. GOD Bless.
Great video! It is great how you guys bring your family into the shop! I have raised pigs and bison for years. My Dad taught me and my 4 brothers how to prosses beef and pork since we were teens. I'm 62 know. I have raised Bison and Pigs on my farm for 26yrs. Me and my family, kill and process our own meat on my farm here in Onondaga Michigan. I have a Hobart saw. I love your video's! Keep up the great videos! Thanks!
Wow, sounds like you have quite the operation going yourself! Hope things are going well for you. Thank you!
Most memorable burgers I have made used trimmings from a tenderloin I butchered. Smoked those morsels in 1/2lb patties until they were mahogany colored. Wild flavor.
Scott is always trimming and helping the other guys trim. Seth barely does any trimming in the videos of course. Like ya both tho 😁😁
Holy!!!! Do you break down ostrich!? That would be a great bit of content!!!
They have when they did custom butchering years ago. They want to get one to do a video on.
We used to butcher Ostrich. Not anymore.
Hey Scott - thanks for that discount on the bulk shakers today! Picked up some of the wagyu burger patties for dinner tonight on the smoker, gonna hit them with that Deep and Dark!! Can't wait for the building across the street to be complete, that way when Lego Legros comes out to jam for you guys, you got that spread!!
it amazes me how you fly threw the cutting process,omg those knives are sharp,tks for a great video and be safe, the summer sausage, beef sticks and Jerky are awsome time to reorder
Now that's what a real butcher shop looks like, those burgers looked good .🍔🍔🍔
Not what mine looks like.... but I sure wish it did!
Thanks!
@TheBeardedButchers this is a stupid question but what's the best part is the best to buy off a cow top middle or bottom .and do you ship to iowa cause these cutters around here there places are dirty and you guys look like a very clean floor and how much does it cost and do you get hamburger I just watched you cut the top quarter what would it cost or what do you think is the best
i wish the white tiles on the walls were really white not so yellowish, the rest looks really professional
So jealous watching you chow down on those absolutely delicious looking burgers!
Sorry!
@@TheBeardedButchers not sorry 😂🙄
Mmmmm dry aged meat 🤤🤤
prime strip loin is almost at 40 days , and 3 or 4 dry ages ago made some chili with an Australian wagyu dry aged pichana.
i need more money for more meat!!!
Outstanding mesmerizing episode. Great job burger bearded brothers. Geez I hungry.
A time lapse inside the cabinet would be good to see, 😊
good video peeps ,thank you for your time
Great work men, stoney from Tasmania Australia 🇦🇺
Great aged burger cook guys!
Love to see the fam in there - they will be making the future videos! - lol
I wish you were just 'round the corner from me! (In Eastern Canada) - Cheers!
Even before they but it on the grill it looks 🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤
I got a package last week and they were amazing!!
One of the best channels on TH-cam- great work and congrats 🇺🇸🇺🇸
👍🏻 THANKS
It brilliant watching you 2 do what you do
Thanks for the great videos! Always appreciate seeing from the beginning to the end product. When we make our next trip to Ohio we will definitely come to see ya. Great looking products. Thank you and keep on trimming them up…
Hey guys can you show where the sirloin flap meat is located in relation to the flank etc?
Wow great job guys amazing.
Thank you!
now i can't wait to make that aioli next time I make burgers - the BB Ranch is incredible! Love it! Used the BB Chipotle seasoning on my burgers the other day; came out really nice! Wrapped the burgers in aluminum foil w the seasoning and some organic beef bone broth and baked them. Came out super juicy!
Sounds great!
Hi @TheBeardedButchers. Have learned a lot watching your TH-cam videos and love your spices.
Thought I might ask your thoughts on Beef Cheeks. What they are and best way to cook them. Maybe a future video?
Hi Guys it is a pleasure watching you from Barbados
Thanks for watching, we appreciate your support!
Another great video from the bearded butchers
Much appreciated
Another Great Video 👍 Great content, keep up the great work!
Thanks! Will do!
Thanks for breaking bread. I love this channel!
I mixed the butter blend in with my venison burger and it smelled and tasted sooo good!! Also have the black blend. Amazing stuff!
We are so happy you enjoy our seasonings! Thank you 😊👍🏻
Thank you for all the videos, but especially this one!! Completely awesome you all!!
Thanks for watching!
I am really happy to watch all your videos and I want to learn the butchery profession because I want to become a butcher like you. I am from Morocco.
Love your guys content one of the best channels on TH-cam keep it up boys
Thanks! Will do!
Excellent.
Keep up the great work.
Thanks, will do!
Here in the UK its 9.45am.. after watching this i want a hamburger for breakfast! 😊
Thank you so much for sharing this video and you guys are so Awesome! I'm still Learning!!!!
Thanks for watching!
The burgers look delicious. Thanks for showing how you made your aged beef hamburgers.
Of course, thanks for watching!
I am sooo jealous of you! That burger with the mushrooms, onions, and cheese looks so good. My mouth is watering. 😂thank you for the videos.
So good! Thanks for watching.
ABSOLUTELY LOVE ALL YOU GUYS DO ,,,❤
Love the vids where you combine butcher skills with cooking! Although I’d of left mine a bit more on the medium to medium rare.
I've been wanting to buy primal cuts of beef and age them myself for years, but those aging cabinets are ridiculously expensive. I can use a chest freezer and a lager brewing controller for the temperature, but I haven't figured out what to use for humidity control and air circulation to get the price down to where my wife won't faint at the final costs.
15:55. Saw that rifle for the kill floor lol .22? That's what we used to use.
Lol. The red ring of death almost takes the bearded butcher down. Lol. I feel ya. 😂. Just amazing. 🎩🌄
BEARDED BUTCHERS ARE THEE BEST IN THE GAME PERIOD
THANK YOU!!!
You guys are awesome thanks for all the great work you do
Of course!
You blokes are legendary
Remarkable work and video making
Thanks!
Gotta be fantastic! Thanks for sharing!
Thanks for watching
I BET THE AUSSIE DROUGHT MASTER WOULD BE NICE. TOP STUFF LADS CHEERS FROM NORTHERN AUSTRALIA 🇦🇺.
You guys have the best meat I seen in the overall videos second to none 👍
I soooooo want to try that. Looks great guys
It's so good!
nice video... thats pretty much the way we do it too.. but we use BLACK for the seasoning... can I make a suggestion for you that I think you may like... on your grill grates flip those over to the flat side, this will allow you to make smash burgers with the grill grates and you can all ways flip them back over for the steak cooks... and here is one more suggestion that we do... for your buns take the mayonnaise and spread a thin layer on both undersides of the buns then put the buns on the flat grill grate and toast the buns... this will put more flavor into the buns and then when you use the mayonnaise for the burger it will have a very slight smoke flavor added from the toasted bun mayonnaise... I need to try the butter seasoning tonight... good idea..
This was great!!! But could you cook them on a bbq that's a little more normal for those of us who are poor people but love BBQ? Lol
Do it the same way on the grill no difference in smoker vs. Grill
Looks good. Makes me hungry.. lol
Love y'all keep it up.
Thank you! Will do!
Curious if we will see you guys elk hunting this year? Any wild game content in general? Thanks for your videos!
deer outline video like pig lamb and cow one.
I would have thought that high humidity would cause issues with the aging and moisture loss.
you commented on the firmness of the burger. that comes from it being packed to tightly and overcooked, not from it being dry aged.
Those burgers!!!!!!!! When are you guys going to open a Bearded Butcher fast food chain? I'd be first in line.
Now I have to make some mushroom, onion, cheese burgers tonight 😂 Thank you all for the video it was very informative. I like how you don't waste anything or the bare minimum.
Sounds great!
How about the the pet food line and bone broth and stuff. 😎🇺🇸💪
I have to stop watching you guys at 9:00 at night. I want to go fire up my weber and make a damn burger now! 🤣
😂
I want some of that 42 day dry-aged Tri-Tip, dang.
Great job young Men 👍💪💪👍👍💪💪👍💪💪👍💪👍👍💪💪
I wish i could use your videos as experience so one of the butcher shops i live around would hire these videos have made me want to be a butcher i know a little but not enough
Wow nothing like making someone want to jump through the screen to get one of those burgers 😅. I bet they were awesome.
They're amazing! 🤤
We need your stuff in Germany!!!!!! Its a Money Pit 😅 . Best regards from a German Butcher
Hey my friend,
It was a mozarella cheese?
Or what kind of cheese was that?
You guys should open your own burger joint if you haven’t already call it Triple B burgers.
Thanks guys, now I’m hungry!
Dang boys, this one made me crave that dry aged burger. Ever think of doing just a pinch of salt only on the base sample? Don’t know if it would detract from the flavor rather than just enhance it.
mmmmm about to climb right through this screen and enjoy those burgers with you.
Mess with perfection…never! Perfection with Mess, y’all welcome at my house
Well done. Dumb question. What kind of grill propane grill would you recommend? We have a small town house balcony. Can only do propane. Another fantastic vid!
Weber.
Lettuce Tomato Mushrooms and Onions with the Aioli. And a Nice Side of Ice Cold Apple Sauce with a Little Cinnamon. With Original Coca Cola!!!!
Hey brothers appreciate y'all . Did y'all serve in the military? Im guessing marines shirt tucked in belts and clean clean ?
I am on my second bag of butter blend it is the bomb! Steaks ,fish, chicken , corn I put that stuff on everything. Kinda like Franks hot sauce, LOL
So happy to hear you enjoy the Butter seasoning!!
Time for you guys to open a burger, hot dog stand!
Do you take an apprentice? I am from Central Asia and I always follow you guys
We do not, sorry about that. Let us know if you have any other questions!
Jesus BEANS!! Just Slobbered all over the place!🤤🤤🤤🤤 Great Content Gentleman!
Glad you enjoyed!
I was slobbering watching y’all eat those burgers.
It looked like you used Munster cheese on your burger I really like that cheese for cheeseburgers, I refer to them as Munster burgers a little word play, they taste great. It fits the Halloween theme .
Keep up the good work but maybe look into one thing:
I think the Koch that sold to Bunzl may have been one of the Koch bros’ businesses and their name is pronounced “Coke,” like the soda drink.
They are obviously billionaires and heavily involved in Libertarian causes.
I could be wrong but look into it!!
I must stop watching your video's before bed. You know why.
Scientific brain for a second. How much does volume of meat impact the dry aging process. If you created butchered cuts then dry aged vs dry aging then butchering? Obviously the pelicous (sp) is a lot more waste with the former, but what is the flavor differential?
You guys should try dry aging bison
29:39 I think firmness is from cooking it into a brick. Lol
Salute to u guys
You guys were born butchers, I l9ve the way u guys have way so much knowledge about the whole body of animals. it gives me appetite .
Could you include a charcoal steak in one of your segments please
Darn it guys now I want a burger....
Question, how long do the bags or tubs of seasoning keep for? I would like to order some shakers to try your seasoning when I have extra money but once I find the seasoning I love the most I might want to get a bigger container, but also wouldn't want it going bad or losing its flavor if I don't use it super fast.
Year or 2. it’s clean spices so no anti caking agent. So it will cake up some.
You boys need a colab with Guga.