-meat sizzle-
viewers' discretion is strongly advised.
if you're sensitive, if you dislike meat, or if you're vegan, watch the Spiralizer Series instead.
very fun and super safe.
let's continue!
~music + meat sizzle~
hey guys, salut! it's Alex so today we are in a different location,
i mean, i love my studio but today it's a different place, it's my car.
and for a reason because we are on the road, going to visit a friend of mine
who happens to be one of the best butchers in Paris.
bopbopbopbop nononono. -beep-
he's gonna teach us a lot about beef, about dry aging, about cuts (of meat).
so it's gonna be very interesting!
one thing worth mentioning, i'm gonna switch to French language as soon as i meet my friend, John.
cos basically it's gonna be more easy and the flow is gonna be better.
it is not his shop. the shop is closed at the moment, it's his headquarters!
so i do realise in this discussion, we are gonna be very specific so before we go any further, let me just state this clearly.
in most cases, meat, in our case, beef cannot be sold just after being killed.
it needs to rest for a few days first and that is called "aging beef"
and later on in the video, when we refer to aging beef, in fact, that's a misuse of language.
because we are basically referring to "dry aging" beef.
just saying.
-read Alex's subtitles-
so guys, that's it! i hope you enjoy this first episode of the Beef Aging mini series.
if you did, give it a like, thumbs up and share that all over your social media.
you know the deal. #spreaditlikebutter
it would be really interesting to share any questions you have in mind in the comments
and i will do my best to answer them.
last, people, click subscribe cos the next episode would be about tasting
which is, to say the least, juicy.
in the meantime, take care, bye bye, salut!