Good video but I still don't know the answer. Was it worth it? I have two Picanha dry aging in my fridge as I write this. 25 days, 30 days, 45 days? What is the way to go? Appreciate the response.
@@chefd-way6238 Thanks man! Taste vs loss, still a good idea? That is, does the increase in flavor make up for the loss of actual product? Obviously subjective but what did you think?
Just wanted to drop you line on the results of my dry aged picanha (and to say Congrats?!?, did you just have a son? AWESOME!). Anyway, dry aged for 56 days, started with 3kg (6.5lbs) and finished with about 1.7kg (4lbs) trimmed Picanha. This is probably one of the best tasting steaks I have ever had. Deep rich flavor. I would recommend finding one with a deep fat cap so you still have fat left after the aging process. But honestly, even after the rather substantial loss of weight and trimming, the end result was absolutely fantastic. As good or better than the wagyu I have tried.
It looks like something went wrong with that. I just trimmed a 48 day picanha this morning, and didn't have nearly the deep pellicle you had. I did a 28 day last month, and trimmed just a bit less than what I trimmed from the 48. I would suggest laying the fat cap down, at least after the first week. You won't get the depressions from the rack on the meat. It won't press into the fat if you lay it on the the fat cap side. Another thing I would try is to not put the blood in the bag. Umai recommends draining the liquid from the original packaging. Remember, the purpose of dry aging is to remove moisture. When blood dries, it forms a crust, so if you leave the blood in, and under vacuum, it might cause a poor yield.
Thanks for the video! I may try this with my family.
No problem! Let me know how it goes!
Love it! ❤️
Thanks my Queen!
This guy is so frikkin' wholesome.
Thanks bud! It’s only up from here
Good video but I still don't know the answer. Was it worth it? I have two Picanha dry aging in my fridge as I write this. 25 days, 30 days, 45 days? What is the way to go? Appreciate the response.
Great question, I would say no more than 30 days.
@@chefd-way6238 Thanks man! Taste vs loss, still a good idea? That is, does the increase in flavor make up for the loss of actual product? Obviously subjective but what did you think?
@@kiphome1 if you ask me I would say absolutely! But they both taste amazing. Dry age just has that unexplainable nutty flavor.
@@chefd-way6238 Thank appreciate the opinion and look forward to more of your videos!
Just wanted to drop you line on the results of my dry aged picanha (and to say Congrats?!?, did you just have a son? AWESOME!). Anyway, dry aged for 56 days, started with 3kg (6.5lbs) and finished with about 1.7kg (4lbs) trimmed Picanha. This is probably one of the best tasting steaks I have ever had. Deep rich flavor. I would recommend finding one with a deep fat cap so you still have fat left after the aging process. But honestly, even after the rather substantial loss of weight and trimming, the end result was absolutely fantastic. As good or better than the wagyu I have tried.
It looks like something went wrong with that. I just trimmed a 48 day picanha this morning, and didn't have nearly the deep pellicle you had. I did a 28 day last month, and trimmed just a bit less than what I trimmed from the 48. I would suggest laying the fat cap down, at least after the first week. You won't get the depressions from the rack on the meat. It won't press into the fat if you lay it on the the fat cap side. Another thing I would try is to not put the blood in the bag. Umai recommends draining the liquid from the original packaging. Remember, the purpose of dry aging is to remove moisture. When blood dries, it forms a crust, so if you leave the blood in, and under vacuum, it might cause a poor yield.
That’s spot on brother! Thanks a lot! I will give it another shot for sure! Those are two corrections that I will make! Thanks for the advice!
Delicious.
Thanks! Next video will be even better!
Dang i miss watching your videos ngl
Coming back stronger. Don’t worry
His nick name is what now? Caca?
Car car