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And these are the meats I'm gonna be using for today's experiment.
They are whole ribeye loins. But each one of them
is a different grading, we have prime premium and choice. In order to find out
which one is best to dry-age I'm going to be cutting them in half. That way we
can taste one fresh and the other one dry aged. And this one is the choice
grade. As expected there's not a lot of marbling which is their little white
spots throughout the meat. You can still see a little bit but nothing like a
higher grade. And here we have premium. USDA does not recognize this grading in
its eyes it's still choice, but you can clearly see the difference the
intramuscular fat is way better. And sometimes when I buy premium I get
really lucky, and today is one of those days. And this is prime, as I'm cutting it
open you can clearly see the difference. The outer fat is much larger than the
premium one and it's also very white a sign that it was grain fed for more days.
However the intramuscular fat is very similar to the premium so you have a
better comparison here's what they look side by side. We got prime on the left,
premium in the middle and choice on the right. This is the UMAI Dry age system
and what it does it allows you to dry aged at home without any special
equipment. The kit comes with this membrane which looks like a plastic bag
and the difference between a regular bag is that it allows moisture to escape
without allowing anything bad to get back in. It basically allows you to dry
aged at home in your regular refrigerator just by putting it there
and let it sit. The next step is pretty straightforward all you have to do is
put it in the membrane. One of the things a lot of people make mistake on is
drying the meat. You don't want to pat it dry because if you do you won't have a
nice contact with the membrane. If your meat is already dry one thing you can do
is use regular water. You don't have to be worried because the water will
evaporate. And as always it is important to keep everything clean. So by using
gloves all you have to do is rub a little bit of cold water, this will
ensure that the meat have great contact. The next thing to do is to use this
fabric which allows you to suck all the air out. If you don't have a vacuum
sealer you can also use the water displacement method.
That works great but since I have a vacuum sealer I'm better off using it.
One thing that you have to remember is that does not matter what you do you
will not be able to suck all the air out, and that's okay. As long as the membrane
have good contact with the meat you're good to go.
It is important to have good circulation throughout the whole thing. You don't
want to stack them on top of each other. And to make sure the bottom gets air I'm
using these cooling racks. But now that I have all of them ready there's nothing
else to do but put them on my regular refrigerator and wait 35 days.
Once the 35 days were up I quickly remove them from the refrigerator and open up the bag.
As you can see the membrane did it's job and it dry aged perfectly. I've
gotten comments before asking me if you can reuse it and that will be a no.
But after removing every single one from the membrane this is what they look like.
And here we have the prime. You can clearly see that the fat still a little bit white.
And this is the premium. The intramuscular fat on this one is awesome.
And lastly we have the choice. I'm having high hopes for choice because dry aged
actually tenderizes the meat. But there's only one way to find out if it's good
and that is to try it. So here's an advice I'm gonna give you this fat right
here is great for burgers. If you want to add a unique flavor of dry-aged to your
burger adding fat is the perfect way. So what I like to do is to remove this big
chunk and use for many things. It is also great for chillies. And by cooking it as a
steak it would just be a waste. So I like to remove all of them and save. The next
thing to do is to open it up. And here we have the prime. And that looks amazing!
And this is the premium. Wow! To me it looks way better than the prime. What do
you think? And lastly we have the choice. It seems to me that it got a little
better. And here's what they all look like next to each other.
Then I cut them into steaks. I like them to be one and a half inches thick. One
thing you have to remember is that it is okay to freeze dry-aged. If you do it
properly it will be as good as day one, the most important thing on preserving
its quality is a vacuum sealer. You don't want to put them in ziplock bags, over
time you will get freezer burn and just be terrible. And I have stored them for
quite some time, but good luck with that they won't last that long. Now to finish
off our experiment these are the three I'm gonna be using today. To me they look
perfect and exactly what I'm looking for when dry aging steaks. The next thing to
do is to remove the outer layer which is also called pellicles. People always
ask me do you really have to remove that? Yes, you do!
They don't taste good. They go well on a chili but besides that no. And if you
want to see a dry aged chili recipe let me know in the comments below I'm gonna
make it happen. And once I was done trimming here we have both of them the
fresh and the dry aged ones. We got the dry aged on the top and the fresh ones
on the bottom. You can now clearly see the differences between them. The dry
aged has shrunk quite a bit. And this is the prime. And here we have the premium
it has also shrunk and the dry aged feels way more tender than the fresh. And
lastly we have the choice. As expected it has also reduced in size. But now that we
have everything ready all there's left to do is to season them. I kept the
seasoning simple with salt, freshly ground black pepper and garlic powder.
It is important to season all sides including the edges. These are thick
steaks and you want to make sure you season them well. But now that I have all
of my steaks ready the first thing I'm going to do is put a nice beautiful sear
on them. Then using my wireless thermometer I'm going to cook them in
indirect heat until I reach an internal temperature of 135 degrees Fahrenheit.
Once that's done we'll be ready to try them. Before cooking these amazing steaks
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Thanks Trade for sponsoring this video but now I say like I always do, it is
enough talking and it is time to cook those beautiful steaks so let's do it.
All right everybody we have a beautiful buffet of steaks here today huh. There's
a lot more people behind the camera but we brought these two guys here so they
can try it. This is Leo, if you guys don't know. You already know my nephew Angel.
I say enough talking because we got a lot of things to eat. Yeah? Yeah we don't want
to get the last ones too cold you know. All right so here's the deal. That I want
to know from you guys all right. These steaks are exactly the same, and so
are these and these as well. Okay. So we're comparing A to B, A to B, A
to B. And I want to know your opinion which one you guys like best. Sounds like a plan?
Visually I'm getting ideas. You getting ideas oh boy here you go. Alright let's start
right here in this direction. Go for it! First one nice and thin so we can really
taste the steak cheers everybody. Cheers. Oh wow I already went in my bad.
Oh that's a nice steak. That's really good.
It's a Guga steak that's all you have to say about that nothing else. All right second one
we're gonna do this together and we're gonna find out if there's any difference
from that one. Cheers everybody!
Um-huh. Oh wow. Oh there's a difference.
That's dry age right there. C'mon!
That's what dry age is? Wow ike it's a huge difference I can taste it that's awesome
How do you know it's dry egg boy? Welcome to the Angel show.
I can just tell now.
It's a little bit smaller so like I already had like the idea because I saw
it and then the taste just gave it away. Yeah it has a nice little nutty flavor
towards the end you could tell right away this one was only dry aged for 35
days. Have you ever had dry aged? Never in my life. It's a little different
right. It's a completely different 100%. Which one you like better Leo? A or B?
B by far. By far. All right so it's a big jump? Yes.
Welcome to the dry age world. Right the dry age world on the Angel show.
On the Angel show.
Alright enough talking let's go for the second one. Go for it.
You guys don't play and I like it like that. You're gonna get double Leo go for
it. Leo don't cheers Leo is ready. Cheers everybody!
My bad! That's delicious though. Mmm. Wow. I love steak. I love steak too. Now, the dry aged.
The dry age.You see where we're going here already ah. This is the Angel show yes. the Angel show.
Second steak let's give it a try and see how it tastes.
Cheers everybody.
Whoa. Oh boy. Wow!
Now I can tell that that's, that's dry age. That's good.
That's good, wow.
That is a huge jump right there for me.
I gotta say it even got ya got softer. It got softer, a little umami
tastes, a little nutty flavor, it is amazing. The fat renders in your mouth a
lot better. It has a better bite it's an overall better steak. Agree?
If we're going like this is the baseline. Mm-hmm. And then we're trying to judge
this one. One to five. Go! That was a five jump. Yeah I agree with Angel. That was full.
That was really good. That was crazy. That was so good that would say was five and
a half. We are breaking scales. I guess. No, no, no we are not breaking. I guess I'm lowballing again.
Even though I went to the max this time.
No, no, no, no. Last one. Cheers everybody. Cheers!
Whooo
I like that. Oh man. I'm vibing with that.
That ridiculously amazing. Hmm. That's what in
my mind what a Guga steak is. That's crazy that's really really good.
That one probably has the most fat. For real?
That's right. Oh wow. That's damn delicious. Was that what it was really?
Yeah. Let's go! I'm a beast. That one does have the most fat.
Ok that was incredible not much to say it is fantastic steak.
Okay let's go. Ready? Oh my god it's falling apart. I didn't
mean to but I just had to. Oh you got a double. Look at my cap just falling apart.
Alright ready. I didn't mean to. You didn't mean to get double huh. I understand that.
Let's cheers I'm hungry. Leo is ready to go, last one
cheers everybody.
Oh my God! Yeah across the board.
C'mon Guga you gotta throw them tens up.
That's crazy oh my God. You just go from like it's almost wagyu texture. It's
just so extremely tender. The flavor is ridiculous. It's just an overall amazing
steak. Okay so here's the deal guys these are choice. These are premium and here we
have prime. So so Guga I'm sorry well what exactly does that mean? Cuz I'm a
little bit of a caveman so I don't really know. No no worries. So choice grade
means that it's like a lower grade, cost less, has less fat in the middle in
between an intramuscular fat you know. This has a little bit more fat. It is as
a matter of fact choice and premium is the same thing but USDA doesn't
recognize it but can you recognize how much more better this stake here is than
this one here and I mean. Cearly. That's why you know on some places they call it
premium because it's so much more superior than choice. And then the last
one is prime because there's a lot of fat it's amazing it's the best thing in
the world. 100% that was insane how different that was. This is what happened is that
Leo forgot what stake was. Yeah because he's been sticking to chicken lately. If
you haven't seen the video that Leo was on go check out. How much pounds how many pounds did you lose
Leo? A total 100. One hundred pounds. Give me five my brother. How much chicken is that? A lot too
much. I told Guga before I got here I haven't eaten in 27 hours and he invited
me to this. So I'm super happy I'm in heaven right now.
You're ready for a feast. Leo you're gonna have the prime steak as celebration of 100 lbs yea.
Thank you Guga I can not be more thankful for that. So here's what I have to say if you take
a choice steak you will slightly improve it. Mm-hmm. All right if you take a
premium you will improve it a little bit more. A lot a bit more. Yeah. A little bit more
than choice right. We got to the end of the scale though. I know I agree if you
take a prime steak and then you dry-aged it it just goes off the roof like it's
so much more superior that there's no comparison. That's a good way of saying it. Yeah. That is why
you know prime steak houses the best steak houses in the world only do
it Prime. They don't mess around with
choice because the jump is so much more superior that you have to dry aged
there's a lot of last days it's not worth doing choice. It's always worth
doing prime. It cost a lot more but the job is tremendously. It's worth
it 100%. Yeah that's not to say that the choice grade one is not as good dry aged
it is good. But if you want an overall experience go for the prime because it
doubles the betterness. Is that even a word? A betterness, the goodness, the
amazingness. I mean what kind of word can I describe I don't know. Maybe greatness.
The greatness yes its greatness. Anyway guys I hope you got the point I hope you
enjoyed this video if you do enjoyed this video make sure you give it a
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Remember if you're interested in anything I use everything is always on
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so much for watching we'll see you on the next one.