Brad Makes Dry-Aged Steak | It's Alive | Bon Appétit

Hey guys, Hey Han, he's

alive

, we have a little two-part dish so sometime we'll do some dry

aged

and some pork and some beef. We're heading to premium dining on Long Island, we're going to see it on a grand scale and we. I'll have the Meat Hook people come and show me how to make this at home so you can do it at home and we can all dry the meat together and have fun and learn. Okay guys, so we're here. food and meeting with John, he'll show us around this fine establishment and learn a little bit about the drying process, you know, and on a larger scale, I mean, there's a right ingredient, I mean, essentially, we're just offerings.

I mean, other than what's in the air and, you know, without using a microscope, once it's beef, for example, if I wanted to take a piece of meat and try to dry it and age it, um, Where would you recommend getting beef right here? right, yeah, you know, I understand why you don't want to go to your general supermarket and just know that the reality is that you may have a very difficult time finding even the right starting piece and so primary that it will surely start the dry. aging process, so what do we have behind us?

What are these guys? So you're literally looking at a wall of probably over four or five hundred short spines. We're in our selection fridge right now so we're probably around 36 to 38 degrees right now and what you're seeing here is something that happens every day so yeah this will go away at the end of today and tomorrow We will do the same thing over and over again. be dry

aged

or there is actually very little of this cold to dry aging process, it has to be correct in all aspects for it to make it to the dry aging process, so many of the pieces that will not make it through the process There's nothing wrong with dry aging, they're beautiful pieces, but nothing goes in there unless it's suitable for drying, sure, I'd love to see two pieces of meat, one that would qualify for the dry aging process and one that Do you know it wouldn't make sense?

We have a couple of pieces. I would like this to be a perfect example of the spectrum I was talking about, so both pieces are USDA Prime but within that spectrum. there could be a lot of variation, it looks like a pinkish color, you see well distributed intramuscular veining and color, you see good coverage throughout, it has the right type of manufacturing, you already know this piece, although it is USDA Prime, the marbling is not. Almost as defined jug, even when this carcass was split, it did not split perfectly, yet, if you lifted the spine from the edge, you would not have the bone at the bottom of a flat stance, nor the bone that protects it through the dry. aging process, so you always want to have bone in, always, yeah, just us, only dry-aged bone-in cuts, we never dry a troponin, so why is that?

Because the bone and the fat would protect the meat, okay, so if you were to start dry aging boneless meat, you're dry aging all sides and dehydrating a cut on all sides, so eventually you'll have to trim that sore, mainly cutting fillets, a much more lost country, but you are also going to trim the eye. of the finished product and you don't want to do that, you don't know everything, just a full bone shield, right, you can just cut it, you want a nicer fat marbleization and dry absolutely well, so it will benefit the dry aging process.

It really is and I like the place I've been to one day, you're not going to go through all the trouble and effort of dry aging meat if it's not going to be a spectacular

steak

, we sure aren't aiming for mediocre here , okay, great, I'm feeling. like I have a good idea what we're looking for, my concern with these cuts we were talking about is that I could cut them at home without doing it with a hacksaw sounds miserable and you don't have a band saw for the piece you want handle yourself, yes, we will give you a piece of rib from which we have removed the bone from the loin and it is already perfect, so when the time comes and you want to enjoy it, you can simply use your pick your ribbon cut the rib and cut into the medium and I can handle that and go to town they called me chef their first time well actually we took freedom chef yeah yeah yeah make sure this guy with the shot and I got that do your best, we have some labels here for you and this will end up in a dry room, small labor and you can choose your own, okay, you can choose your own piece, have it and then we will find one.

A beautiful ring is punishable by death. I absolutely like it. We will find a nice look ahead in a room of dryads. Well, this one seems to have a pretty nice fat cap. A nice little marbleization. Uh, yeah, I think we're going to put your name. okay, oh yeah, yeah, that's it, your product and the cookie, now we're going to find a nice little corner for it in the dry room, you can also choose that and perfect, and then we'll come back when it's okay, talking about that. this dry aged room we should look towards the dry aging moment of truth are you ready for this?

I'm ready, okay, hit me in the face, right? No, no, you should say just fall for it. Oh God, oh, I saw it. It was like please buy, have a seat, I think I'm out, welcome, welcome to our roundtable, yeah man, so what exactly is going on here? It's cold. I noticed there are no lights, oh there they go out for us, there's sure to be a lot going on. we're running hot and cold simultaneously to try to balance the humidity and the temperature, you have the high speed fans you obviously hear the black lights, you need any residue, you need all the components of that, so we have air moving to where we are.

We are trying to extract moisture from the meat, regardless of whether we try or not, that is going to happen, so what we are really trying to do is simply safeguard what we believe are the best conditions necessary to produce a ripening in optimal dry. Tasty beef, right, you don't want bacteria, you don't want any kind of pathogen, none of that happens to me, we want to encounter a non-rhotic agent, so I'm not sure it's breaking down in a sense, but with enzymes and things that are already in the beep, you want the natural enzymes not well in the air, you know what the process is that will happen from the outside, this is not cheese, okay, you want the enzymatic degradation to happen in the connective tissue inside of the meat working.

The way out I got you, so you look behind us and you get that crust or that crust. I hate to say that it works as a bit crusty, so that doesn't add to the flavor. That's your ceiling. What's inside. You want a firm crust. You do not want. If there is any hint of rot, no questions asked, you would never want the grading to be correct if you saw it in anything else, you would eat it well, you wouldn't if you saw it in chicken, pork or beef, a lamp, so, why have it on? your meat our personal touch is like we made it together really looking at each piece making sure the quality is what you need and the rest of the rest of the process here the meat knows what it needs to do to make sure you're getting everything for thousands of years before traditional refrigeration and just as I do a lot of fermentation you know it was the original before refrigeration existed that's how they are absolutely preserved so I like that they say that this is not a new face but a new one oh yes everything Well, We have the facilities, obviously, I think this could be a good place to put it, it would be a fact that we take the liberty and Nicki is going to give us a nickname to show that we are great, there I go, ah, perfect, thank you all, Nicki. right, yes, normal for that, yes, but front, front and center, there you go, so John, how long do you think?

Well, I guess I'm the clown here, that's absolutely it. I like the real nutty flavor. No, I do not care. be what some restaurants might consider for the general population, a little pushy, okay, I like it, if you're up for it, I'd say maybe let's go for 45 to 60 days, yeah, you know, so we can, we can sign up with minimum 45 okay we'll do 45 and then if you can't come here we'll come in and FaceTime a little bit show you how your rib is doing and you can let us know when I think it's ready I love it thanks man what's the date today six which It's today's date it's six nine six two thousand eleven sing what eleven eleven yes I meant okay so we're back in Test Kitchen we're going to be going dry aging to meet here try like hell brought in two rows of Jimi Partington brought some meat hook pros in Brooklyn one of my favorite butcher shops in the city well I needed someone to help me because I don't I don't know we'll make it up as we go I mean we went earlier today we were at Prime Foods on Long Island, yeah, with John, you guys met John there, we know John, yeah, John's a good guy, so he sent us home. with these nice pieces of rib, the same is what you brought, yes, yes, we also brought bone-in ribeye, but several, they are very different, I guess from John, yes, spoiled grain cream, finished, sure, This was born in a pasture. grass fed for life this would probably assume a summary between 12 and 18 months this was about 30 months oh wow yeah I mean the fat content is very different yeah I can get on the boat.

I can see here if I turn around. It looks like this one, like it's a little old now, so we listen to it. All the meat we get has already been hanging for two weeks, so it is 14 days old. Hanged is like a primal cut or hung is a the whole animal is fine, cool, yeah, so I killed it, the slaughterhouse cut it in half and then hung it because it has to go through the whole rigor mortis process, you said two weeks, yeah, the rib sections will generally keep for another two more weeks, so we'll get to that main 28 day 30 day mark, which is what we have on the site that you like, yeah, personal, right, so we were already two weeks into this one, so maybe we'll spend 30 days with both of them.

They're both great, this one will hit 30, the sweet spot and then this one is two weeks old and that will take them to another little bit. I'm really curious to see how grass-fed beef will stack up with that. It's going to be wildly different, let's talk about how we're going to perform this trick. Okay, I know I've seen your guys, I loved this video, oh yeah, about how you did it, and what I brought you to help me do and that's it. creating a dry, aged atmosphere is essentially what we're trying to do at home, in this case we're in the one and only World Trade Center, yeah, yeah, you brought us in to do it and we brought in Chris Kroner to do it with us, so what thanks Chris, thanks Chris, I love that guy, let's get started, we have a mini refrigerator, okay, mini refrigerator, and look, we just have a little fan in there, okay, listen, the fan looks the same in the back and this is just a fancy little embellishment that you already know.

You could probably do this without it, but what I have, why not monitor it and this will just tell us the humidity in this atmosphere, what we need to get a properly dry aged beef atmosphere, just three things, okay, air flow , you already have it. that's the fan, oh yeah, you have humidity controls you want between 70 and 80% and then the third thing you need is temperature control, which you want to keep below 41 degrees, back to the workstation, okay, yeah guys. We're driving towards premium foods and I said I know a couple of people who have dabbled in making some dry aged pork.

Long story short, you bought a gentleman, you brought a nice little piece of where there's just one rib, you know, chopped, yeah, kids. boob job is actually a pretty classic job, pretty much the same part as these two right here, the same only on a pig, yeah, and we'll put it in there too, it's just a little experiment, you know? Would that last the same amount of time as meat? No, no, I mean, you call, you know you can, but there are no rules, but no, yeah, we differ on this impression, go ahead, what do you do?

What do you think? Different saturated fats between meat and meat. or like a higher saturated fat content, so the fat content of pork should be conductive, but it should be dry cured, that's why pork works so well, exactly different than pork beef, you really want to eat it like a

steak

. and it actually gets better with dry aging, so you can do it, you can do this with pork, but you'll probably only get a week, maybe two, so other than it's just a cool experiment that you don't think it's any use of a lot. I mean you went all out to get this amazing refrigerator so you might as well oh let's give it a try, what do you think?

I think we have a life to live and I want to live it to the fullest, I don't care. If half ofwith you and you are in your optimal conditions Howie, how are you doing? Yeah, take a walk, man, there it is. Wow, look at that amazing, yeah, oh wow, that looks great. Our mind became much darker, probably because it was drier at the time. a smaller atmosphere yeah it

makes

sense preference yeah it's learning oh my god that was an amazing salary thanks bro and have a nice vacation buddy hello I'll let you know when the video comes out later and I agree , hello, no, there is one.

What I learned from this dry aging experiment with you, it was John from Prime Foods, is that you know there's no point in doing this, just don't go to some nonsense supermarket and get it, yes, you want, you have. one ingredient, yes, you know what meat you're using the best you can, get the best you can, yes, yes, you're absolutely right, you spent 30 days putting a paper towel in there to make sure the moisture right, it's all coming baby yeah yeah make a platform if you want come in find out how you can combat moisture issues and share with me in the comments just get out there experiment have fun learn make friends dry aged dinner if you do the mistakes, do it again, that's what life is about, gentlemen, thank you, this is amazing, yes, thanks, yes, yes, great, yes, I need the rest of this pig, okay, what do we think?

Hansie, scam or not, let's scam. I'm pretty sure that's not what Uncle Sam calls, yeah, is it, oh yeah, she's watching, she's the one who called me Lady Liberty, so I don't have Social Security anymore, uh, I mean, I we've tried, we've pushed the limits, we've tried the door flyover those thousand days you've eaten a thousand years thousand absolutely absolutely you get those big it was it was something else goodbye I'm going to be you're going to hear a lot good man within your 45 90 days you know load Nick Brad is calling again please I can't do it again you have pain in your face time so it's like three times a week this guy tries to FaceTime this piece of meat.