Welcome to Part 4 of my video series on DIY Dry Aging. Links to all videos in the series can be found below. In this video, we’re going pull the beef rib section 25 days of aging, take a 360 degree detailed look at it, slice off a steak, cook it up, and do some taste testing! After, the rib section will go back into the dry ager for another 8 days to be pulled again at Day #33. In Video #5, we will compare a 33-day aged steak with the "control" steak that was frozen at the time the rib section was purchased and not aged.
Hit me up in the Comments if you have any questions or comments. I'll be happy to help out where I can. Bon appetit!
Part 1 – Design Walkthru [ Ссылка ]
Part 2 – Prepping the Beef for Dry Aging [ Ссылка ]
Part 3 – Beef Into the Dry Ager and Back Again (25 Days) [ Ссылка ]
Part 4 – 360 Degree Tour, Carving, Cooking & Tasting 25-Day Dry Aged Beef [ Ссылка ]
Part 5 – Comparison of 33 Days Aged and Fresh Beef
** ANTICIPATED RELEASE 5/11/2018, Subscribe to be Notified **
