Right brothers sisters, welcome back to the beef series. I've had such an amazing
trip, I hope you've been enjoying it and if you haven't seen episodes from 1
through to 3. What? Then I encourage you to go back and check them out because it
will explain what the hell is going on in this episode. In episode 4 I was gonna
show how easy it is to age a piece of beef.. Wrong. Shall we have a recap?
Proper dry-aged artesian meat.
I'm on a mission to learn all about it. Well done is probably the same
as rare to me. It's not a great way to show steak. Obviously he'll give you a hand in Belfast.
So if I wanted to try and have a go at doing this at home? You've no chance!
No you can't do this in a domestic environment.
If I want to buy a four rib?
The full blood won't work. And you don't think that the cross need ageing either?
I don't see the difference in the texture or the taste.
So my original plan was wrong and it's not just that, but as Richard there explains
when I went to see him, what you really want to do if you want to replicate what
the professionals are doing, you need something that's called a roasting.
Thanks Richard see you in a couple of weeks.
Have you seen the size of that beef?
I know.
it's a massive piece of beef.
I was gonna use that. We're gonna need a bigger... fridge.
Brothers and sisters when you're dry aging beef there are two key elements
that you've got to focus on. The first one is temperature; it's recommended
between two and four but Peter said get as close to two degrees which it can.
The second element is humidity. You need to hit 80% or lower more like 75%.
So what I've gone and done. I've gone and dropped a pretty penny
on a top-of-the-range catering fridge. I've got it with a glass
door so I won't have to keep opening and shutting it. I can keep an eye on it. Got
the lights on the side. Ah so shiny. Now what's so cool and exciting about having
a proper piece of kit is that this guy has this proper fan at the top and so
what that's going to do is it's gonna drive the air circulation so there's good
air all around the beef. What it also means is is that it's going to drive
that displacement of moisture and it will create this crust on the outside
that will be even the second element is because it's a provocation fridge, then,
I'm gonna be able to hit the 2 degrees temperature that's absolutely vital to
smashing this. Okay so that's that but what about humidity? Well I've got two
things that I'm doing to control that. First one is follow me...
Right so next up, the Himalayan salt. I bought a load of Himalayan salt blocks
I need to drill some holes in here and then I'm going to attach those to the
spare trays that I've got the shelves that sit inside the fridge and hang
those inside and they are going to help control the humidity and create the
right environment to age the beef.
How class is that? Right I'm gonna leave
them in the studio overnight to really dry out and then I'll get them in the
fridge first thing in the morning and then we'll go pick up the beef.
Right now I've moved drilling inside because it's quite damp out so I'm gonna
notice that the salt blocks we're getting quite wet which is a good sign that
they show that they're gonna do their job that they absorb the moisture that's
in the air but I don't want them to be soaked through so they don't do a job in
there, so I brought it in. I'm gonna attach them all up.
(Exhails), wow man. Just get you sorted out chef.
It's taking a lot of time to get to this point it's cost a fair bit of money
to get all the equipment in place, get all the salt, get the fridge. I don't know
what the beef's gonna cost me but we're looking at minimum 500 quid so there's a
fair bit of cost that goes into properly dry-aging beef. Not only getting set up but
now I'm gonna have to wait 28, 30, 40 days for the beef to be ready I guess.
Already I have got a new found appreciation and respect for for the
butchers, for the artesian butchers that take the time to select rare breeds to
to properly age them and I do really feel that that a dry-aged piece of beef
is a work of art. It is something extremely special, it is worth the extra
cost and I think that choosing quality meat, eating less of it but eating the
good stuff and eating more vegetables - that is the way to go. See you in the
morning.
So this is a 30 plus kilo roasting which is the rib and the loin
attached together.
You get your hands underneath. Right now you take it over.
1, 2, 3... go. Right let go.
This is roasting is too big to fit in
there. I'm just gonna have to take off two or three ribs at the end so then it
can fit in there and then we'll be able to hang it again.
I've just cut through the rib bones to create a channel so that I can put my string
through. So I can now it now tie it up.
Let's get it in the fridge.
It's in (laughs) it's so heavy.
Right, let's get the salt in.
Right, so that's it.
The beefs in. God doesn't it look amazing?
Look, I can't quite believe what I'm doing, um,
I'd be lying if I said I wasn't really nervous like the humidity is sky-high at
the moment I'm nervous it's in there for the next month right?
So it's such a cool feeling actually to of met Richard, then gone to Ireland to
meet Peter then go and see Martine in Scotland and even though I didn't end up
using wagyu it was an incredible time there and I learnt so much about what is
arguably the most prized breed of beef. That's it brothers and sisters, now next
week's episode it's not going to be this - it's gonna need a couple more weeks. We
did start this at the beginning of January so it will be sometime in
February this episode comes out. Now if you're enjoying the beef series please
subscribe to the channel it means the world to me that you watch the videos
that you share them, you like them and that you support my work and you allow
me, you give me the privilege to go on this journey. Like what an incredible
journey that we're going on together and your support enables me to do this so
thank you. Increase the peace spread the love and don't fuck it up!
Now guys if you want to buy the steaks that I make from this beef roasting just
like I sold the bacon in the bacon series then let me know in the comment
box below.