Which STEAK Grade is best to DRY-AGE? | GugaFoods

This video was made possible thanks to Trade. And these are the meats I will use for today's experiment. They are whole ribeye loins. But each of them is a different rating, we have premium premium and choice. To find out

which

one is

best

for drying, I will cut them in half. This way we can taste one fresh and another dry aged. And this is the degree of choice. As expected, there is not much marbling,

which

is its small white spots throughout the meat. You can still see a little bit but nothing like a higher

grade

. And here we have premium.

The USDA does not recognize this classification; It is still an option, but you can clearly see the difference: intramuscular fat is much better. And sometimes when I buy premium I get very lucky, and today is one of those days. And this is excellent, when I open it you can clearly see the difference. The outer fat is much larger than the premium fat and is also very white, a sign that it was fed with cereals for more days. However, intramuscular fat is very similar to premium fat, so you will have a better comparison. Here's what they look like next to each other.

We have Prime on the left, Premium in the middle and Choice on the right. This is the UMAI Dry age system and what it does is allow you to dry age at home without any special equipment. The kit comes with this membrane that looks like a plastic bag and the difference between a normal bag is that it allows moisture to escape without allowing anything bad to come back in. Basically, it allows you to dry aged at home in your regular refrigerator by just putting it in there and letting it sit. The next step is pretty simple, all you have to do is place it on the membrane.

One of the things that many people get wrong is drying meat. You don't want to pat it dry because if you do you won't have good contact with the membrane. If your meat is already dry, what you can do is use normal water. You don't have to worry because the water will evaporate. And as always it is important to keep everything clean. So when wearing gloves all you have to do is rub some cold water on it, this will ensure that the meat has great contact. The next thing you should do is use this fabric that will allow you to suck in all the air.

If you don't have a vacuum sealer, you can also use the water displacement method. It works great, but since I have a vacuum sealer it's better to use it. One thing to remember is that no matter what you do, you won't be able to suck in all the air, and that's okay. As long as the membrane has good contact with the meat, it is ready. It is important to have good circulation throughout the entire process. 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 them all ready, I have no choice but to put them in my usual refrigerator and wait 35 days. Once the 35 days were up, I quickly took them out of the refrigerator and opened the bag. As you can see, the membrane did its job and dried perfectly. I got feedback before asking if you can reuse it and it will be a no. But after removing each of them from the membrane, this is what they look like. And here we have the bonus. You can clearly see that the fat is still a little white.

And this is the bonus. The intramuscular fat in this one is amazing. And finally we have the option. I have high hopes for the choice because dry aging actually tenderizes the meat. But there's only one way to know if it's good and that's to try it. So here's some advice I'll give you. This fat here is great for hamburgers. If you want to add a unique dry-aged flavor to your burger, adding fat is the perfect way. So what I like to do is remove this big chunk and use it for a lot of things. It's also great for chilis.

And cooking it like a

steak

would be a waste. So I like to delete them all and save them. The next thing you need to do is open it. And here we have the bonus. And that looks amazing! And this is the bonus. Wow! To me it seems much better than the Prime. What do you think? And finally we have the option. It seems to me that it improved a little. And this is what they all look like next to each other. Then I cut them into fillets. I like that they are an inch and a half thick.

One thing to remember is that it is okay to freeze dry. If you do it right it will look like the first day, the most important thing to preserve its quality is a vacuum sealer. You don't want to put them in ziplock bags, eventually you'll get freezer burn and be terrible. And I've been saving them for quite a while, but good luck, they won't last that long. Now, to finish our experiment, these are the three that I will use today. To me, they look perfect and exactly what I look for when dry aging

steak

s. The next thing you need to do is remove the outer layer which is also called films.

People always ask me do you really have to remove that? If you can! They don't taste good. They go well with a chili but also not. And if you want to see a recipe for aged dried chili, let me know in the comments below. I will make it happen. And once I finished trimming, here we have the fresh and the dried vintages. We have the dry aged ones on top and the fresh ones on the bottom. Now you can clearly see the differences between them. The dry aging has shrunk quite a bit. And this is the

best

.

And here we have the premium that has also been reduced and the dry añejo feels much more tender than the fresh one. And finally we have the option. As expected, it has also reduced its size. But now that we have everything ready, all that remains 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 my steaks ready, the first thing I'm going to do is sear them nice and nice.

Then, using my wireless thermometer, I will cook them over indirect heat until they reach an internal temperature of 135 degrees Fahrenheit. Once this is done we will be ready to test them. Before cooking these incredible steaks I want to talk to you about today's sponsor Trade. And I have to make myself some coffee. I love me some coffee. With Trade you can discover new coffees from the best roasters in the country. Trade offers you your personal coffee selection and conveniently delivers it to you with just a few clicks. Is that how it works. Step 1: Take the quiz and answer the questions about how you like your coffee and the shop will select combinations just for you.

Step 2: Make it yours, choose your delivery frequency and it will show up at your door fresh from the roaster. Step 3 Rate and re-rate your blend so the retailer can continue delighting you with coffees you'll love. It's as easy as that. The first 100 people to click the link below will get 30% off their first bag when they sign up. And by the way, free shipping included. Thank you Trade for sponsoring this video but now I say as I always do, enough talking and it's time to cook those beautiful steaks so let's do it. Alright everyone, we have a nice steak buffet here today, huh?

There are a lot more people behind the camera, but we brought these two guys here so they can try it out. This is Leo, in case you don't know. You already know my nephew Ángel. I say enough talking because we have many things to eat. Yeah? Yeah, we don't want the last ones to get too cold, you know? Alright, here's the deal. I want to know that from you. These steaks are exactly the same, as are these and these too. Well. So we're comparing A to B, A to B, A to B. And I want to know your opinion on which one you like better.

It sounds like a plan? Visually I'm getting ideas. You're having ideas, oh boy, here you go. Alright, let's start here in this direction. Go for it! The first one, nice and thin so we can really taste the steak, makes everyone happy. Health. Oh wow, I already went to my bad. Oh, that's a good steak. That's really good. It's a Guga steak, that's all you have to say about it, nothing more. Alright, the second one, we'll do this together and find out if there's any difference from that one. Greetings to all! AHA. Oh, wow. Ah, there is a difference.

That is the dry age. Come on! Is that the dry age? Wow, that's a big difference. I can taste it, it's amazing. How do you know it's dry egg? Welcome to the angel show. I can say it now. It's a little smaller, so I already liked the idea because I saw it and then the taste gave it away. Yes, it has a nice nutty flavor towards the end, you can tell right away that it was only dry aged for 35 days. Have you ever had dry aging? Never in my life. It's a little different right? It's 100% completely different.

Which one do you like more Leo? A or B? B from afar. With much. Okay, so that's a big jump? Yes. Welcome to the world of the dry era. Just the world of the dry age in the Angel program. In the Angel program. Alright, enough talking, let's get to the second one. Go for it. You don't play and I like it that way. You will get double Leo, do it. Leo is not excited. Leo is ready. Greetings to all! My fault! That's delicious though. Hmm. Wow. I love steak. I love steak too. Now, the dry aged ones.

The dry age. You see where we're going here, ah. This is the Angel show, yes. The angel show. Second steak, let's try it and see how it tastes. Greetings to all. Oh. Oh boy. Wow! Now I can say that that is dry age. That's good. That's good, wow. That's a big jump for me. I must say it even made you softer. It became smoother, with a little bit of umami flavor, a little bit of nutty flavor, it's amazing. Fat is deposited much better in the mouth. It has a better bite and is an overall better steak.

Accept? If we go like this, this is the baseline. MMM. And then we're trying to judge this one. One to five. Go! That was a jump of five. Yes, I agree with Angel. That was full. That was really good. That was crazy. That was so good I'd say it was five and a half. We are breaking scales. I guess. No, no, no, we're not going to break up. I guess I'm exaggerating again. Although this time I went to the maximum. No no no no. Latest. Greetings to all. Health! Wow, I like that. Oh man. I'm vibrating with that.

That's ridiculously amazing. Hmm. In my opinion, that's what a Guga steak is. That's crazy, that's really good. That's probably the one with the most fat. TRUE? That's how it is. Oh, wow. That's very delicious. Was that really what it was? Yeah come on! I am a beast. That one has more fat. Ok, that was amazing, not much to say, that's a fantastic steak. Okay, let's go. Ready? Oh my god, it's falling apart. It wasn't my intention, but I had to do it. Oh, you have a double. Look at my cap falling apart. Very well done. It was not my intention.

You didn't mean to get double, huh? I understand that. Let's say I'm hungry. Leo is ready to go, the last one cheers everyone up. Oh Lord! Yes in all areas. Come on Guga, you have to throw dozens at them. That's crazy, my God. You just go from having an almost wagyu texture. It's so extremely cute. The taste is ridiculous. It's just an amazing steak overall. Well, here's the deal, guys, these are options. These are premium and here we have prime. So Guga, sorry, what exactly does that mean? Because I'm a bit of a caveman so I don't really know.

No, do not worry. So choice

grade

means it's like a lower grade, costs less, has less fat in the middle between intramuscular fat, you know. This one has a little more fat. In fact, the choice and the premium are the same, but the USDA does not recognize it, but can you recognize how much better this bet here is than this here? Early. That's why you know that in some places they call it premium because it is much more superior than the option. And then the last one is excellent because it has a lot of fat, it is incredible, it is the best in the world. 100% that was crazy how different that was.

This is what happened, is that Leo forgot what was at stake. Yes, because lately he has limited himself to chicken. If you haven't seen the video Leo was in, go watch it. How many kilos how many kilos did you lose Leo? A total of 100. One hundred pounds. Give me five my brother. How much chicken is that? Too much. I told Guga before I got here that he hadn't eaten in 27 hours and he treated me to this. So I'm super happy to be in heaven right now. You are ready for a feast. Leo, you're going to have the prime steak as a celebration of 100 pounds, yes.

Thanks Guga, I couldn't be more grateful for that. So this is what I have to say, if you choose a steak of your choice, you will improve it slightly. MMM. Very well, if you accept a bonus, you will improve it a little more. Much a little more. Yes. A little more than right choice. But we reached the end of the scale. I know I agree if you take a prime steak and then dry age it it just shoots up like it's so much more superior there's no comparison. That's a good way to put it. Yes. That's how you know that the best steakhouses in the world only make Prime.

They do not waste time with the choice because the jump is much more superior than it is necessary to dry aged, there are many last days in which it is not worth choosing. It's always worth doing prime. It costs much more but the work is tremendous. It's worth it 100%. Yes, that's not to say that the grade one chosen isn't as good dry aged, but it is good. But if you want an overall experience, choose the best one because it doubles the advantage. Is that even a word? An improvement, goodness,Wonderful. I mean, what kind of word can I describe?

Don't know. Maybe greatness. The greatness yes the greatness of it. Anyway guys, I hope you got the point. I hope you enjoyed this video. If you enjoyed 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. Once again I would like to thank the business for sponsoring this video. Remember that the first 100 people to click the link below will get 30% off their first bag when they sign up. Thank you very much for watching, see you next time.