For today's cook I am dry-aging this Wagyu Picanha. This is one of the best
meats I've ever eaten in my life, and dry-aging should be one of the most
amazing experience ever. I know you can't see the marbling on this but it is a
marbling score number five and he comes from Australia. A wagyu picanha is a lot
larger than a regular picanha, let me show it to you. For comparison this is a
normal standard prime picanha, if I put one next to the other you can see the
difference between them and I'm super excited to dry-aged this one today.
Talking about dry aging I am using the UMAI dry bags. Even though I just call it
a bag this is not a bag, it is a membrane that sticks to the meat
allowing bad stuff to go out and canceling anything from coming in. These
bags are amazing because it allows you to dry aged at home without any special
equipment. They come in several different sizes and for today this size is perfect
for me. Let me show you the process the most important thing when dry aging is
to keep everything clean, for that reason I like to use aluminum foil instead of
my cutting board. Notice that I also have gloves.
You must keep everything clean. One of the critical parts on dry aging with UMAI
bags is that you want to keep the meat wet. I know you will have the urge
to dry it with a paper towel but if you do that the meat will not stick to the
bag, and it is very important not to dry it. Once open quickly transfer into the
UMAI bag, push it to the side and using UMAI dry special fabric seal it with
your vacuum sealer. It is important to seal it twice. It does not matter what
you do you will not be able to suck all the out. Last time I dry aged a picanha it
was so flat that it was almost unrecognizable so for this one I am
trying something new. In order to keep its shape as much as possible I decided
to tressing it with butchers twine. My theory is that this will allow the
picanha to dry age in the same shape it's in right now, and once I cut it into
steaks it will not look so thin. Once I was finished tying it up this is what it
looked like.
Now that I have my Wagyu picanha ready there is nothing else to do but put it
on my regular refrigerator so that I can dry aged it for 35 days.
Once the 35 days were up I quickly removed it and this is what I got.
As you can see my tying method worked perfectly. And as expected the UMAI bags did its job.
Then I quickly removed all the butcher's twine open up the bag and as expected everything
worked out exactly as planned. A perfectly shaped Wagyu picanha.
For comparison I put another wagyu picanha right next to each other. As you
can see it maintained its shape. Last time I dry aged the pacaya it was
so flat it was almost like a skirt steak. But tying it up worked perfectly and it kept
its shape and height. As a matter of fact, if I put one next to the other the
dry-aged picanha is even taller than the regular one there's only one mistake
that I did with this picanha, I did not mark which way the grain was going so I
have no idea if I'm gonna cut this right. Remember when you're cutting picanha you
always want to cut it with the grain so your final cuts are against the grain.
Then I quickly opened it up and I was rewarded with these beautiful steaks.
Check it out!
To see how different it really is a dry-aged picanha from a real wagyu picanha
I'm also preparing this one which is not dry-aged for our comparison. I just
quickly cleaned it up and cut it into beautiful steaks.
One of the biggest disappointment for me on this dry-aged experiment was that the pellicle
penetrated deeply into the meat so I had to do quite a bit of trimming and
ultimately what that meant is that there will be no extra fat on top of the
picanha. I know there's enough intramuscular fat already but at the
same time there will be no fat cap. I know what you're thinking the pellicle
and brown part must be removed trust me they do not taste great. As you can see I
lost that fat cap. I still have some brown spots on the Wagyu picanha which
should be removed but I'm happy with that and I'm gonna leave it as is. Now
that we have both picahnas ready for comparison one not dry-aged and the
other one dry aged for 35 days it is time to cook them. I'm gonna be cooking
them using the reversed seared method. To ensure I keep all of them at the same
exact temperature I'm using my wireless thermometers. Keeping it traditional I am
only seasoning them with salt and nothing else. Now that I have the queen
of all meats ready I am going to be cooking it until I reach an internal
temperature of a hundred and fifteen degrees Fahrenheit. Once that's done I'm
gonna remove my thermometers and sear them off. But I say now it is enough
talking and it is time to cook them so let's do it.
Alright everybody we have our beautiful picanhas over here Angel what do you
think about that. I mean you're gonna go picanha versus New York Strip? What are
you talking about? What are you talking about they are both picanhas.
No, no that's New York strip bro.
Why are you saying that my brother? There's no fat! What do you mean? That has to be a New York stirp.
Yeah well. It's too small to be a.... There is no fat, there is no fat you're right.
It might be a New York Strip I don't know obviously you have no idea what's going
on. It's picanha? It is picanha. Oh. Yeah I know what you're thinking all right.
But anyway let's give this a try. Are you ready to try it? I don't know, I don't know if I am.
Very good so we have two beautiful steaks here.
I want to find out which one is best.
That one is for you and then this one is for me. Cheers buddy let me know how you like it.
Cheers everybody! Cheers!
Yes your highness how did they say Game of Thrones Angel? You still chewing bro.
You enjoying it? Chew it quickly Angel? No
You gotta make it last. Wow they say my lady I guess I don't know.
Are you guys a big game of Thrones fan I hope so. If you are put it on the comments
down below. Anyway. Everybody is a Game of Thrones fan. I agree with you.
There's like two people in the whole world that aren't.
Angel what do you think about the steak?
That is picanha? That is picanha it is the queen of all
meats it tastes incredible pretty much.. Super juicy. The best meat in the world can we
say that the best meat in the world nothing bad wrong.
It's just like Games of Thrones the best show in the world.
That's right. All right we're gonna go for the second one
but we have to wait for the airplane yeah.
Are you ready for the second one Angel? Are you ready for
the second one? Let's go for the New York Strip. It's not New York Strip bro. Whatever it is.
All right let's go for it.
Perfectly cooked as well, a perfect doneness so that we can measure the
difference between the steak, enough talking.
Ready? Cheers!
Oh that's good.
Wow!
That's good.
That's the best New York Strip in the world.
Oh that's good completely different flavor, you agree?
Stop eating bro we have to describe the flavor to the audience they wanna know
what it tastes like. I just told them. Everything that you expected it might be everybody it is.
Very concentrated flavor, do you agree? Very, very concentrated. Very.
Extremely beefy. Tenderness level all the way up, all right. And it's still juicy. It is juicy.
Angel they are both picanhas. No bro. It is bro they are both picanhas.
They're the exact same picanha.
One has fat and the other one doesn't have fat. But this one right here
was dry aged. So we dry aged. Oh so you have to get rid of the fat. Yes exactly
because the fat was really short. So you had no choice. But most important this is a Wagyu
picanha so we got wagyu picanha and wagyu picanha dry aged. Ah well I mean...
Right? Exactly so. You can't go wrong with that. You can't go wrong with
wagyu picanha first of all okay but at the
same time there is no fat on this one right here. But it tastes so good there's
no fat so I'm a little torn about it you know. What do you think Angel I'm gonna
go for the regular one. Forget the fat bro.
The fat is not not important come on Angel. Forget it. Mm-hmm that's the best New York Strip in
the world forget about it. It's not New York Strip bro. Let me see let me go back to the
non-dry age. Try the other one just to be sure. I'm gonna try one last time to let
you guys know if it's worth it or not.
Forget it bro. forget the fat. Forget the fat?
It's wagyu right? It is wagyu. Probably has enough fat in between. You're
right has enough fat in between but at the same time it's picanha it's
tradition Angel we have to have the fat. So I'm really torn.
Before you dry age, cut the fat off, and then put the fat back on after, and that's it.
huh? That's a good one.
Get the fat freeze the fat after the fat is frozen then you go ahead you dry age it
then you glue it back on. There you go. You know that's actually possible, you know
that? I just had a really good piece.
But instead of we would have to use a meat
glue to glue it back on so you don't want me glue right.
Exactly.
All right everybody if you ask me Guga which one do you prefer best,
I think the dry aged wagyu picanha is better at the same time
This one here is better it has the fat
I don't know what do you think Angel?
I think you gotta tell them like it is
Tell them, how do you tell them?
Forget the fat!
Don't forget the fat the fat is amazing I pick this one here keep the fat.
No, no stop it. Yes the fat, listen to me everybody, you need the fat all right the fat
you can't live without the fat. You, you pick this one all right Angel will pick
the dry-aged, I will pick this one because the fat is incredible. I want to
know in the comments down below what you guys think. Make sure you put it down
below for me, would you dry aged a picanha, a Wagyu picanha? Would you think it's
worth it losing the fat over it. It does have a unique flavor it has like a more
beefy flavor it's juicy it's tender it has a very strong
pronounced dry aged flavor. You see that? You see what's going on right there?
This one is amazing it has this, that, a little bit of this and this and this and this...
But you can not...This one has some fat.
You cannot live without the fat everybody that's the result that's the fact.
Look I'm gonna show you an example you
have to cut a little piece you've got a very small piece I just saw you cut it.
No this one, I ate the whole back end go eat the
whole back end then tell me is better. Look. Stop. Here's the deal alright. Stop it!
You guys know the results I want to know in the comments down below if
you would do it, if you would do it let me know I would love to understand why
you would do it and I would love to understand if you would not do it.
I don't think I'm gonna do it again cuz I like the fat. Ha, ha, ha, ha...
That's the results guys I hope you... no, no, that's not the result. Yes it is. No, he is lying to
you. I don't think I'm gonna do it again. Look. I like the picanha too much Angel
I need the fat. Stop it bro.
It is traditional you have to have fat on the picanha. Look let me show you what's about to happen.
What's about to happen? I just cut a few I'm gonna eat maybe two of them.
I go for this one maybe one more time. Look you see. A-ha yea.
It's good, its not... it's good but there's no fat! You have one right there why didn't you go for that one?
Hold on, I have an idea Angel. What if we do this. We got the fat.. It's perfect now! You try that!
Mmm that's what's missing Angel do that combination watch. Go for it.
You tell me which one is better now. Now you tell me. Every time you cook dry aged wagyu picanha
you need to cook a regular wagyu picanha, so you can take the fat off of it.
Tell me. Isn't it better? It is better with a piece of fat on it everybody.
That's the results if you're gonna dry aged it buy two of them so that
you can have the same experience. Guys I hope you enjoyed this video. If you do
enjoy make sure you give it a thumbs up. If you're not a subscriber be sure to
subscribe for future videos. Remember if you're interested in
anything I use, everything is always in the description down below. Thank you so
much for watching and we'll see you guys on the next one take care everybody
bye-bye. To be honest you have almost none left over here already
anyway I know the family wants to try it we got to give it to the family see you
on the next one everybody take care, bye bye.