Dry-Aged WAGYU PICANHA...OMG!

For today's cook, I'm dry aging this Wagyu Picanha. This is some of the best meat I have ever eaten and dry aging it should be one of the most incredible experiences you will ever have. I know you can't see the grain on this, but it's a number five grain score and he comes from Australia. A

wagyu

picanha

is much bigger than a normal

picanha

, let me show you. For comparison, this is a normal standard main picanha. If I place them next to each other, you can see the difference between them and I am very excited to dry age this one today.

Speaking of dry aging, I'm using the UMAI dry bags. Although I just call it a bag, this is not a bag, it is a membrane that adheres to the meat allowing bad things to come out and canceling out anything from entering. These bags are amazing because they allow 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, which is why 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 of dry aging with UMAI bags is that you want to keep the meat moist. I know you'll feel like drying it with a paper towel, but if you do, the meat won't stick to the bag, and it's very important not to dry it out. Once opened, quickly transfer it to the UMAI bag, push it to the side and, using a special UMAI dry cloth, seal it with your vacuum sealer. It is important to seal it twice. No matter what you do, you won't be able to absorb it all.

The last time I dried an

aged

picanha it was so flat it was almost unrecognizable, so for this one I'm trying something new. To keep its shape as much as possible I decided to braid it with butcher's twine. My theory is that this will allow the picanha to dry out and have the same shape it has now, and once you cut it into fillets it won't look as thin. Once I finished tying it, this is what it looked like. Now that I have my Wagyu picanha ready, all I have to do is put it in my regular refrigerator so I can dry it and age it for 35 days.

Once the 35 days were up, I quickly deleted it and this is what I got. As you can see, my tying method worked perfectly. And as expected the UMAI bags did their job. I then quickly removed all the butcher twine, opened the bag, and as expected, everything went exactly as planned. A perfectly shaped Wagyu picanha. For comparison, I put another

wagyu

picanha next to each other. As you can see it kept its shape. The last time I dry aged the pacaya it was so flat it looked almost like a skirt steak. But tying it worked perfectly and kept its shape and height.

In fact if I put them side by side the dry aged picanha is even taller than the normal one, there is only one mistake I made with this picanha, I didn't mark which direction the grain went so I have no idea If I'm going to cut this right. Remember that when cutting picanha you should always cut it along the grain so that the final cuts are against the grain. I then quickly opened it and was rewarded with these beautiful fillets. Check it out! To see how different a dry aged picanha really is from a real wagyu picanha, I'm also making this non-dry aged picanha for our comparison.

I quickly cleaned it and cut it into beautiful fillets. One of the biggest disappointments for me in this dry aging experiment was that the film went deep into the meat, so I had to trim quite a bit and ultimately what that meant is that there will be no extra fat on top of the meat. cattle prod. . I know that there is already enough intramuscular fat but at the same time there will be no fat limit. I know what you're thinking: the film and brown part needs to be removed, trust me, they don't taste very good. As you can see, I lost that fat limit.

I still have some brown spots on the Wagyu picanha that should be removed, but I'm happy with that and will leave it as is. Now that we have both picahnas ready to compare, one not dry aged and the other dry aged for 35 days, it's time to cook them. I will cook them using the reverse searing method. To make sure I keep them all at exactly the same temperature, I'm using my wireless thermometers. Keeping it traditional, I only season them with salt and nothing else. Now that I have the queen of all meats ready, I am going to cook it until it reaches an internal temperature of one hundred and fifteen degrees Fahrenheit.

Once this is done, I will remove my thermometers and brown them. But I say enough talking and it's time to cook them so let's do it. Alright everyone, we have our beautiful picanhas here Angel, what do you think of that? I mean, are you going to 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 striptease, bro. Why do you say that my brother? No fat! What do you mean? It must be a stir in New York. Yes, good. It's too small to be...

No fat, no fat, you're right. It could be a New York Strip. I don't know, you obviously have no idea what's going on. Is it picaña? It's naughty. Oh. Yes, I know what you're thinking. But anyway let's try it. Are you ready to try it? I don't know, I don't know if I am. Very good, here we have two beautiful steaks. I want to know which one is better. That one is for you and this one is for me. Greetings friend, let me know if you like it. Greetings to all! Health! Yes, your highness, how did they say Angel from Game of Thrones?

You keep chewing brother. Are you enjoying it? Chew it quick Angel? No, you have to make it last. Why, they say my lady, I guess I don't know. Are you a big Game of Thrones fan? I hope so. If so, please put it in the comments below. Anyway. Everyone is a Game of Thrones fan. I agree with you. There are like two people in the whole world who aren't. Ángel, what do you think of the steak? Is that picaña? That is the picanha, it is the queen of all meats, it has an incredible flavor. Super juicy.

The best meat in the world We can say that there is nothing wrong with the best meat in the world. It's like Game of Thrones, the best show in the world. That's how it is. Okay, let's go for the second one, but we have to wait for the plane, yeah. Are you ready for the second Angel? Are you ready for the second one? Let's go down the New York Strip. It's not the New York Strip, bro. Whatever it is. Alright, let's go for it. Perfectly cooked too, a perfect doneness so we can measure the difference between the steak, enough talking.

Ready? Health! Oh that's good. Wow! That's good. That's the best strip of New York in the world. Oh, that's a completely different good taste, do you agree? Stop eating brother, we have to describe the taste to the public, they want to know what it tastes like. I just told you. Everything you expected could be everything that is. Very concentrated flavor, do you agree? Very, very concentrated. Very. Extremely meaty. Cuteness level at maximum, okay. And it's still juicy. It's juicy. Ángel both are picanhas. No brother. He is a brother, they are both picanhas. They are exactly the same picanha.

One has fat and the other has no fat. But this one here was dry aged. Then we dry aged. Ah, so you have to get rid of the fat. Yes, exactly because the fat was very short. So you had no choice. But the most important thing is that it is a Wagyu picanha, so we get dry-aged wagyu picanha and wagyu picanha. Ah well I mean... Right? Exactly like this. You can't go wrong with that. First of all, you can't go wrong with wagyu picanha, but at the same time, there's nothing fat about this one. But it tastes so good that it's fat-free, so I'm a little torn, you know?

What do you think Angel, I'm going for the normal one. Forget about the fat brother. Fat is not important, come on Angel. Forget it. Mm-hmm, that's the best New York Strip in the world, forget it. It's not the 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'll try it one last time to let you know if it's worth it or not. Forget it brother. forget about the fat. Forget about fat? It's wagyu right? It's wagyu. It probably has enough fat in the middle.

You're right, it has enough fat in the middle but at the same time it's picanha, it's tradition Angel, we have to have fat. So I'm really torn. Before drying the age, cut the fat and then put it back, and that's it. Hey? That is a good one. Freeze the fat after freezing it, then go ahead and dry it, age it, and then glue it back together. There you go. You know that's really possible, did you know that? I just received a really good piece. But instead, we would have to use meat glue to glue it back together, so you don't want it to glue it all together.

Exactly. Very good everyone, if you ask me Guga, which one do you prefer better? I think dry aged wagyu picanha is better at the same time. This one here is better, it has fat. I don't know what you think, Angel? I think you have to tell them how they are. Tell them, how do you tell them? Forget about fat! Don't forget fat, fat is amazing. I choose this one here, keep the fat. No, don't stop. Yes, the fat one, listen to me everyone, you need the fat one, okay, the fat one, you can't live without the fat one.

You, choose this one, okay. Angel will choose dry aged, I will choose this because the fat is amazing. I want to know in the comments below what you think. Make sure you leave it down for me, could you dry a picanha, a Wagyu picanha? Do you think losing fat is worth it? It has a unique flavor, it has a meatier flavor, it is juicy, tender, it has a very strong pronounced dry aged flavor. You see it? Do you see what's happening there? This one is incredible, it has this, that, a little bit of this and this and this and this...

But you can't... This one has some fat. You can't live without all the fat people, that's the result, that's the fact. Look, I'll show you an example. You have to cut a little piece. You have a very small piece. I just saw you cut it. No, um, I ate the whole back, go eat the whole back and then tell me what's better. Look. Arrest. Here's the deal. For! You know the results. I want to know in the comments below if you would, if you would please let me know. I'd love to understand why they would and I'd love to understand if they wouldn't. .

I don't think I'll do it again because I like fat. Ha, ha, ha, ha... Those are the results guys. I hope... no, no, that's not the result. Yes it is. No, he's lying to you. I don't think I'll do it again. Look. I like the picanha too much Angel, I need the fat one. Enough brother. It is traditional for picanha to have fat. Look, let me show you what's about to happen. What is about to happen? I just cut a few. I'll eat maybe two of them. I'm going for this one maybe one more time. Look, you see.

Aha, yes. It's good, no... it's good but it's not greasy! You have one right there, why didn't you choose that one? Wait, I have an idea Angel. What happens if we do this? We have the fat. Now it's perfect! Try that! Mmm that's what's missing Angel, make that combo watch. Go for it. You'll tell me which one is better. Now you tell me. Every time you cook dry-aged wagyu picanha, you should cook regular wagyu picanha, so you can remove the fat. Tell me. It is not better? It's better with a piece of fat for everyone. Those are the results if you are going to dry age it, buy two of them so you can have the same experience.

Guys, I hope you enjoyed this video. If you like it, be sure to give it a thumbs up. If you are not subscribed, be sure to subscribe for future videos. Remember that if you are interested in something I use, everything is always in the description below. Thank you very much for watching and see you next time, take care everyone, bye. To be honest, you have almost nothing left here anyway. I know the family wants to try it, we have to give it to the family. See you next time, everyone take care, bye.