Is Dry-Aged Pork the Future of Steakhouses? - Prime Time
ฝัง
- เผยแพร่เมื่อ 7 ส.ค. 2024
- Butchers Ben Turley and Brent Young embark on a four week-long dry-aged pork porterhouse experiment that they believe belongs on menus at top steakhouses.
Credits:
Hosts: Ben Turley, Brent Young
Producer/Director: McGraw Wolfman
Culinary Producer: Jackie Rothong
Camera: McGraw Wolfman, Connor Reid
Editor: Daniel Geneen
Executive Producer: Stephen Pelletteri
Development Producer: McGraw Wolfman
Coordinating Producer: Stefania Orrù
Audience Engagement: Daniel Geneen, Terri Ciccone
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Don't worry, Ben and Brent still love beef, but most of all they still love all of you
I love you too
Has anyone ever told Brent that he looks like Biff Tannen?
😜
Ever think of looking at the more esoteric wild game? Elk, moose, venison, partridge, wild duck, etc?
Mmmm
Pork isn't steak. These hipster idiots are supposed to be experts on meat. So why are they calling pork steak???
I miss Ben and Brent, I wish they would come back for more butcher-shop shenanigans.
Shout out to the madman himself Brad Leone for cracking the code of dry aging pork on that crossover episode!
which episode exactly?
I literally rewatched that It’s Alive last night.
Dad
@@crushy93 Brad’s bon appetite show It’s Alive
A lot of people age pigs. Also lamb, goat, duck, chicken, fish… not hating on Brad, but he didn’t invent it.
Oooh but you should definitely try the chops from ribs 2 to 5. We call them « côtelettes d’échine » and « côtes découvertes » in French butchery, and they are some tasty, juicy bits. Marbled, dark meat, and if on top if that you dry age, it’s going to be a flavour bomb.
I keep wanting to call it a dry aged Porker House lol make it happen boys #AddedToMenu
Yeah, "porkerhouse" was my first thought as well. Seems like a pretty obvious gimme.
Porkerhouse steak… I like it
Ben: “Always cut away from yourself...”
*4 minutes later - clearly doing the same cut towards himself...* 😂
Bad butcher and bad knife choice
I noticed that too
@@adamjackson3670 I would enjoy a video of you doing it then.
I really preferred when they cooked in their shop, feels more real.
I miss those days too! That one video of that giant beef roll was my favorite!
I have been dry aging all of my pork since you did this last year in the mini fridge. I've been going 50 days on whole loins and it makes pork edible again. I grew up on a large hog farm and haven't eaten pork in years until I followed you dry aging!
That's super interesting!
What do you do to your meat/pork loins to dry age it if you dont mind me asking... ?
@@yayo4nasal I use Umai bags for both pork and beef. I’ve dry aged at least 20 subprimals for up to 120 days and never had any problem with rot or loss.
Rather than "hey restaurants you can charge more for pork" why not "this is just as good as those steaks, but for a lot less money". I would think that'd be more appealing to your average TH-cam frog. Looks delicious.
You're still a good frog!
Why bring the french into this?
Yeah, restaurants last priority should be making money
@@squalie9 what
While i sortof agree, but at the same time this would be a niche market so niche prices apply
As someone from a region in Germany where we have "Mettbrötchen", bread rolls with freshly minced pork with onions and pepper, for breakfast, I can only say thank you. I never thought of dry aging pork, but now I will give it a try!
I think most people don't really appreciate the skill level of a great butcher. I could watch you two all day long.
I watch every episode of theirs. Every time a video is uploaded with these guys in it. I'm there!
A skilled butcher wouldn't be calling a cut of pork a porterhouse.
The people want a 2-4 hour video of them just butchering pigs, cows and chickens
@@papertoye they're doing it for comparison for people who don't know animal anatomy
Ben and Brent look like two happy parents watching the dry aged pork cooking 😂
Man am I glad to have these guys back.
Love it! Glad they did this after the Brad episode
*Ben talking about cutting towards himself * me only just out of bandages from my last injury. 😂😂
Its been too long. Soooo good to see you guys :D
Need more videos from these guys!! Welcome back
NEW CHALLENGE FOR ME!!!
Ive been doing beef dry aging for some years now. Never did it cross my mind to dry age pork! Im most definitely doing this!!!
Did u do it yet ?
We need to know
Ive done it and its amazing. Did it back in 2019. Doesn’t have pellicle like beef though
Been trying to find videos featuring these two. Finally found it again after almost an hour of scrolling through youtube videos of cooking
I need another fridge to try this technique - thanks guys your show rocks!!!
I agree I don’t know why restaurants aren’t doing age dry pork. I did mine in the age dry bags and left the rind on and OMG the crackling was awesome along with the chop. Great video gents 😎
So happy to see Ben and Brent back! Love these guys
Since beef is way more expensive back in Lithuania, aged pork is quite common. My father used to make pork prosciutto. Other common things are aged sausages. But my favorite is skilandis. Chopped meat stuffed into pigs stomach, sealed and weighted to remove all air gaps, lightly smoked, and left to age for about 6 months.
More Videos! You guys are the best!!!
I like how neutral Ben (mustache) Turley’s reaction was.
Brent, on the other hand, appeared to continuously hype this up to the point where we could predict that he was going to praise the dry age no matter what.
There’s no shame in giving honest opinions from time to time. Not everything has to taste amazing..
Great video - I retired to Jomtien beach, Thailand 8 years ago and I eat much more pork than beef now. The dry aged pork looks
great.... so ready for the restaurants to reopen here.
Lovely! So nice to see your content again
Ahh. I love that you guys are back and stuff. . . but I really liked the vibe of the basement where you guys used to shoot a lot more. This new place is so. . . .shiny and empty.
This just makes me think of a giant country ham steak, and it looks amazing!
we need this series to come back again
Outstanding job gentlemen. Can’t wait to try this. and of course I love beef but good pork done right it’s pretty darn good. Thanks for the information and video.
Absolutely the best content on this channel. Love these two!
I've been doing this for years after leaving a cut of pork in my fridge on an acid trip, when I finally broke it down, it had been in there for nearly 3 weeks (long trip) I was having visions of ancient Bavarians, hunting boars and aging pork when I did it. It's still my go to. Just made 2 steaks for the old lady last week that ate like prime rib. Quit giving away our secrets. Also, do you get the yeasty beer flavor when you did it? That's the absolute best. Cheers.
I need more meat in my life! Love watching you guys.
Good to see you guys back!! Let’s go!
video production is looking very mint...wonderful job ma dudez
From Switzerland, you guys must be the pride of America!
He cut towards himself multiple times. He obviously didn't learn the hard way like he says
Ive actually done this, for 2 weeks, in the fridge with kitchen paper changed every day on a rack.. It came out great. you lose product due to dehydration , but the flavors were more intense.
I still have dry aged pork like that vacum packed in my freezer from 2 years ago. If you use a bit of pink salt (curing salt, not himalayan) to extract the moisture, you don't need no paper towels. I just keep them to hang in my curing fridge for up to 3 weeks then cut and vacuum.
@@orlandolzr hey man are the meat still edible after 2 years in the freezer?
@@linuxboy007 yes... i let the pork dry age a little bit before freezing. I vacuum sealed it. I just recently ate a pork chop that was slauggtered in 2020. Taste wise you wouldn't have seen any difference between a piece of meat one week old or 2 years old if it was frozen under the right circumstances.
I remember my dad, he was a sailor in the romanian merchant navy. Back in the '90, he was somewhere in the middle of nowhere, and the ship received food for the crew. I don't know who sourced it, but it came from an US military meat reserve and it was produced in the 40's. Basically , he ate meat that was frozen 50 years ago.
That’s amazing. I’m just imagining the taste. The next steakhouse I go to, I’m asking for this. There’s one restaurant by me that does a mutton chop. So, I’ll give it a shot.
2:00 The perfect Jeff Goldblum impression 😂🤭🤣
They’ve been aging pork in asia forever, its about time yall finally discovered it
Love the vids, keep them coming!!
😍😍
im interested to hear more about this ba-con cut. is there a newsletter i can sign up for to hear more?
That's some quality content. Thanks for the video.
Would love some BTS with the full butchering process!
You know how great these guys are when you get a notification you give them a thumbs up before you watch the video!
I've done one at home 14 day dry aged it was fabulous 👌
Going to try your method sir Simple take some time but looks and taste good
Ben's demonstration of the fat melting in the dry age chop got me to full on laugh out loud. These guys are so good! And The Meat Hook is awesome!
You guys rock. Keep up the great videos
Maybe its just me but I find it satisfying watching meat/fish getting sliced
I hope you put the rest of the loan back so we can see the evolution of the dry age. Sixty days maybe?
Man that looks delicious I HAVE to try it! "$80 and up" Well there went that dream.
"I've learned this lesson many times the hard way"... makes me think that means I never really learned the lesson :)
I want more sausage making like the og egg and cheese sausage comparison
do you usually rinse off the meat you cut when there is bone in the cut?
I was waiting the whole time for them to pull the leaf lard and hear the satisfying snap but they never did :(
Subscribed... you guys are awesome
Sounds like my cup of tea! Airmail to Edinburgh?
0:52 For a moment there I thought he said 100% kosher lol
Totally thought you were gonna do dry aged bacon too
Whoooo finally a new video.
Love these guys they have a good bit of fun with there passion
Awesome - thanks for sharing.
When you cost with koji and hang in a curing chamber 37f/75%rh you get super fast great results
100 bones for a chop! Naw man but if you had dry aged the bellies made some bacon 🥓 I'd have been on board lol
Thanks for giving me an idea.
Love this sitcom 🙂
I'll have to do this. I never thought about dry aging pork. I do beef all the time.
Watching these guys always brings out my smutty sense of humour! That floppy meat verses the stiff one.........!
Cool show fellas!
This reminds me of the episode of Bon Appetit these guys were guests on and Brad Leone showed them the proper technique. Did they even give him credit in this "repost"? I must have missed it.
I miss them filming at the butcher shop
How do you get around the threat of trichinosis cooking the pork to medium
?
One of the best things I have ever eaten at a steakhouse was 36 day dry aged thick cut bacon. Bruh... I'm drooling as I type this just from the memory.
What is dry aged bacon supposed to be? Like dry aged pork made into bacon or what?
@@theblobfish9614 I think so
Iowan here, just amazed y'all coast dwellers are just figuring this out. But good on ya for doin it.
BIg thing in Iowa?
Great content as usual....did someone say dry aged lamb next? 👀
That looks amazing!!!!!
But you DID this before with Brad and it was superb! 30 days. I think I would take the humidity a bit lower in the box, 68-72%
Bacon comes from the back! No sugar!
And belly is its own thing! ...or streaky bacon.
Heathens!
🤣
omg they are back
You guys are mad scientists in the best way!
When he said "I'm done carrying stuff for the day". Well that's understandable because you guys are carrying the channel xD
For real. Only reason i actually watch this channel
It's interesting to see this. Not that I have any issues with it, more so that when these guys first came to this channel, a lot of people hated them, for like a year the comment section was always filled with people hating on them or whining. Always fun to see that turn around.
Great work boys.
One of my go to butchers occasionally hang pork for a week or so and it’s a new experience
That looks amazing I so want to try it 😍
Dry aging of pork has been done for the longest time by some philippine tribes. In fact it is called itag (pronounced as e-tag)
If this is just like the beef cuts like they mentioned in the end. Then those beef cuts are going to come down in price to match the cheap pork right? Right?
i wonder why we don't have more of this
Time for a new episode of Prime Time!
glad to see my fave American butchers again.
im gonna have to buy a mini fridge and try this
Joselito makes a 60 day aged Chop called La Chuleta Supernatural. It's a seasonal, very, very limited chop. I live in Spain and managed to get my hands on 12 this year. (They only release 50 on Monday's during season) It's on the fatty side, but the fat is delicious and the meat is intense and melts like butter in your mouth.
“La chuleta sooper-natooral” that sounds like my nickname back in the day 😃😬
You guys should do this with iberian pork
you know what would be nice to take the scraps to make some scrapple - could make it like Mexican street corn with spices and cheese on it - dry age gives another layer of flavor
You guys should definitely try chicharroning those rinds.
One ep a month is not enough I need more meat vids
Is it safe to dry pork like this, we dry it with salt to prevent from bacteria
This is a fine idea if one has refrigerator space!
Thanks for this