Please film a lecture on flat irons and how they’re criminally underrated.
halachite
wish this kinda stuff got posted more, interesting vid
entechad
Explained beautifully
Red_Bearded_Bandit
More!
Competitive_Log_4111
Yep loss was my first guess. 🙂 learning steaks has been super rewarding. Just so expensive 🙂
randyy308
More of these videos! I just ordered some steaks from you guys yesterday as a result of the last video!
noblepuffin
This is fucking great stuff.
Taize1
This is what I joined this sub for!
NyriasNeo
This is interesting. Most of the dry-aged steaks I have had are either ribeyes or NY.
DanJDare
I mean I love meat and butchering but I could listen to experts talk about their field of expertise all day no matter what it is.
truffulatreeson
Bleu cheese butter
Mdmrtgn
To each their own but aged beef is not for me. I just get the hate from eating veal XD.
FireInPaperBox
Right on. Thanks for that info.
Nimbus_TV
Commenting so I can watch this later
9-lives-Fritz
I want the dry aging the whole carcass story for another day!
Trijilol
This makes me wonder if anyone is doing this with venison. There would probably be a lot of people willing to throw money at good venison
water2wine
Watching someone talk intently about something they’re knowledgeable and passionate about is like snorting cocaine
hungover-fannyhead
Standard here in Ireland for fillet steak is 21 day dry aged? Is that not the norm in America?
Football-Remote
Thank you very much
Prainey444
More of these kinds of posts please
abigailmerrygold
This girl steaks
PlumbLucky
Great content! Thank you!
Now I need to find a purveyor that dry ages a carcass. Is dry aged tri-tip a thing?
thisappisgreat
Very interesting. I think most people know fuck all about butchery now (myself absolutely included).
big_angery
Dry aging the room 40 cut is really the best way to go, imo
grizzgolfer
They have a great TikTok account with a bunch of these videos if you are looking for more.
dcQueso
High quality content and I’m here for it!
jedi_jonai
I like 🥩
andypunk92
A lot of restaurants will sell you a dry aged fillet however what they are actually doing is basting it with a butter made from the pellicle removed from a different aged steak. It tastes… almost exactly the same!
29 Comments
these are the nerdy details i’m here for 💯
I could listen to her talk about meat all day.
Please film a lecture on flat irons and how they’re criminally underrated.
wish this kinda stuff got posted more, interesting vid
Explained beautifully
More!
Yep loss was my first guess. 🙂 learning steaks has been super rewarding. Just so expensive 🙂
More of these videos! I just ordered some steaks from you guys yesterday as a result of the last video!
This is fucking great stuff.
This is what I joined this sub for!
This is interesting. Most of the dry-aged steaks I have had are either ribeyes or NY.
I mean I love meat and butchering but I could listen to experts talk about their field of expertise all day no matter what it is.
Bleu cheese butter
To each their own but aged beef is not for me. I just get the hate from eating veal XD.
Right on. Thanks for that info.
Commenting so I can watch this later
I want the dry aging the whole carcass story for another day!
This makes me wonder if anyone is doing this with venison. There would probably be a lot of people willing to throw money at good venison
Watching someone talk intently about something they’re knowledgeable and passionate about is like snorting cocaine
Standard here in Ireland for fillet steak is 21 day dry aged? Is that not the norm in America?
Thank you very much
More of these kinds of posts please
This girl steaks
Great content! Thank you!
Now I need to find a purveyor that dry ages a carcass. Is dry aged tri-tip a thing?
Very interesting. I think most people know fuck all about butchery now (myself absolutely included).
Dry aging the room 40 cut is really the best way to go, imo
They have a great TikTok account with a bunch of these videos if you are looking for more.
High quality content and I’m here for it!
I like 🥩
A lot of restaurants will sell you a dry aged fillet however what they are actually doing is basting it with a butter made from the pellicle removed from a different aged steak. It tastes… almost exactly the same!