This video was made possible by Trade. And these are the meats I'm gonna be using for today's experiment. They are whole ribeye loins. But each one of them is a different grading, we have prime
premium and choice. In order to find out which one is best to dry-age I'm going
to be cutting them in half. That way we can taste one fresh and the other one
dry aged. And this one is the choice grade. As expected there's not a lot of
marbling which is their little white spots throughout the meat. You can still
see a little bit but nothing like a higher grade. And here we have premium.
USDA does not recognize this grading in its eyes it's still choice, but you can
clearly see the difference the intramuscular fat is way better. And
sometimes when I buy premium I get really lucky, and today is one of those
days. And this is prime, as I'm cutting it open you can clearly see the difference.
The outer fat is much larger than the premium one and it's also very white a
sign that it was grain fed for more days. However the intramuscular fat is very
similar to the premium so you have a better comparison here's what they look
side by side. We got prime on the left, premium in the middle and choice on the
right. This is the UMAI Dry age system and what it does it allows you to dry
aged at home without any special equipment. The kit comes with this
membrane which looks like a plastic bag and the difference between a regular bag
is that it allows moisture to escape without allowing anything bad to get
back in. It basically allows you to dry aged at home in your regular
refrigerator just by putting it there and let it sit. The next step is pretty
straightforward all you have to do is put it in the membrane. One of the things
a lot of people make mistake on is drying the meat. You don't want to pat it
dry because if you do you won't have a nice contact with the membrane. If your
meat is already dry one thing you can do is use regular water. You don't have to
be worried because the water will evaporate. And as always it is important
to keep everything clean. So by using gloves all you have to do is rub a
little bit of cold water, this will ensure that the meat have great contact.
The next thing to do is to use this fabric which allows you to suck all the
air out. If you don't have a vacuum sealer you can also use the water
displacement method. That works great but since I have a
vacuum sealer I'm better off using it. One thing that you have to remember is
that does not matter what you do you will not be able to suck all the air out,
and that's okay. As long as the membrane have good contact with the meat you're
good to go. It is important to have good circulation
throughout the whole thing. 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 all of them ready there's nothing else to do but put them on my regular
refrigerator and wait 35 days. Once the 35 days were up I quickly remove them from the refrigerator and open up the bag. As you can see the membrane did
it's job and it dry aged perfectly. I've gotten comments before asking me if you
can reuse it and that will be a no. But after removing every single one from the
membrane this is what they look like. And here we have the prime. You can clearly
see that the fat still a little bit white. And this is the premium. The
intramuscular fat on this one is awesome. And lastly we have the choice. I'm having
high hopes for choice because dry aged actually tenderizes the meat. But there's
only one way to find out if it's good and that is to try it. So here's an
advice I'm gonna give you this fat right here is great for burgers. If you want to
add a unique flavor of dry-aged to your burger adding fat is the perfect way. So
what I like to do is to remove this big chunk and use for many things. It is also
great for chillies. And by cooking it as a steak it would just be a waste. So I like
to remove all of them and save. The next thing to do is to open it up. And here we
have the prime. And that looks amazing! And this is the premium. Wow! To me it
looks way better than the prime. What do you think? And lastly we have the choice.
It seems to me that it got a little better. And here's what they all look
like next to each other. Then I cut them into steaks. I like them
to be one and a half inches thick. One thing you have to remember is that it is
okay to freeze dry-aged. If you do it properly it will be as good as day one,
the most important thing on preserving its quality is a vacuum sealer. You don't
want to put them in ziplock bags, over time you will get freezer burn and just
be terrible. And I have stored them for quite some time, but good luck with that
they won't last that long. Now to finish off our experiment these are the three
I'm gonna be using today. To me they look perfect and exactly what I'm looking for
when dry aging steaks. The next thing to do is to remove the outer layer which is
also called pellicles. People always ask me do you really have to remove that?
Yes, you do! They don't taste good. They go well on a
chili but besides that no. And if you want to see a dry aged chili recipe let
me know in the comments below I'm gonna make it happen. And once I was done
trimming here we have both of them the fresh and the dry aged ones. We got the
dry aged on the top and the fresh ones on the bottom. You can now clearly see
the differences between them. The dry aged has shrunk quite a bit. And this is
the prime. And here we have the premium it has also shrunk and the dry aged
feels way more tender than the fresh. And lastly we have the choice. As expected it
has also reduced in size. But now that we have everything ready all there's left
to do 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 of my steaks ready the first thing I'm
going to do is put a nice beautiful sear on them. Then using my wireless
thermometer I'm going to cook them in indirect heat until I reach an internal
temperature of 135 degrees Fahrenheit. Once that's done we'll be ready to try
them. Before cooking these amazing steaks I want to talk to you about today's
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but now I say like I always do, it is enough talking and it is time to cook
those beautiful steaks so let's do it. All right everybody we have a beautiful
buffet of steaks here today huh. There's a lot more people behind the camera but
we brought these two guys here so they can try it. This is Leo, if you guys don't
know. You already know my nephew Angel. I say enough talking because we got a lot
of things to eat. Yeah? Yeah we don't want to get the last ones too cold you know.
All right so here's the deal. That I want to know from you guys all right.
These steaks are exactly the same, and so are these and these as well.
Okay. So we're comparing A to B, A to B, A to B. And I want to know your opinion
which one you guys like best. Sounds like a plan? Visually I'm getting ideas. You getting
ideas oh boy here you go. Alright let's start right here in this direction. Go for it!
First one nice and thin so we can really taste the steak cheers everybody. Cheers. Oh wow I already went in my bad. Oh that's a nice steak. That's really good. It's a Guga steak that's all you have to say about
that nothing else. All right second one we're gonna do this together and we're
gonna find out if there's any difference from that one. Cheers everybody! Um-huh. Oh wow. Oh there's a difference. That's dry age right there. C'mon! That's what dry age is? Wow ike it's a huge difference I can taste it that's awesome How do you know it's dry egg boy? Welcome
to the Angel show. I can just tell now. It's a little bit smaller so like I
already had like the idea because I saw it and then the taste just gave it away.
Yeah it has a nice little nutty flavor towards the end you could tell right
away this one was only dry aged for 35 days. Have you ever had dry aged?
Never in my life. It's a little different right. It's a completely different 100%.
Which one you like better Leo? A or B? B by far. By far. All right so it's a big
jump? Yes. Welcome to the dry age
world. Right the dry age world on the Angel show. On the Angel show. Alright enough talking let's go for the second one. Go for it. You guys don't play and I like it like
that. You're gonna get double Leo go for it. Leo don't cheers Leo is ready. Cheers
everybody! My bad! That's delicious though. Mmm. Wow. I love
steak. I love steak too. Now, the dry aged. The dry age.You see where we're going here
already ah. This is the Angel show yes. the Angel show. Second steak let's give it a try and see
how it tastes. Cheers everybody. Whoa. Oh boy. Wow! Now I can tell
that that's, that's dry age. That's good. That's good, wow. That is a huge jump right there for me. I gotta say
it even got ya got softer. It got softer, a little umami tastes, a little nutty flavor, it is
amazing. The fat renders in your mouth a lot better. It has a better bite it's an
overall better steak. Agree? If we're going like this is the baseline.
Mm-hmm. And then we're trying to judge this one. One to five. Go! That was a five
jump. Yeah I agree with Angel. That was full. That was really good. That was crazy. That
was so good that would say was five and a half. We are breaking scales. I guess. No, no, no we are not breaking. I guess I'm lowballing again. Even though I went to the max this time. No, no, no, no. Last one. Cheers everybody. Cheers! Whooo I like that. Oh man. I'm vibing with that. That ridiculously amazing. Hmm. That's what in my mind what a Guga steak is. That's
crazy that's really really good. That one probably has the most fat. For real? That's right. Oh wow. That's damn
delicious. Was that what it was really? Yeah. Let's go! I'm a beast. That one does have the most fat. Ok that was incredible
not much to say it is fantastic steak. Okay let's go. Ready?
Oh my god it's falling apart. I didn't mean to but I just had to. Oh you got a double. Look
at my cap just falling apart. Alright ready. I didn't mean to. You didn't mean to get double huh. I understand that. Let's cheers I'm hungry. Leo is ready to go, last one cheers everybody. Oh my God! Yeah across the board. C'mon Guga you gotta throw them tens up. That's crazy oh my God. You just go from
like it's almost wagyu texture. It's just so extremely tender. The flavor is
ridiculous. It's just an overall amazing steak. Okay so here's the deal guys these
are choice. These are premium and here we have prime. So so Guga I'm sorry well
what exactly does that mean? Cuz I'm a little bit of a caveman so I don't
really know. No no worries. So choice grade means that it's like a lower grade, cost
less, has less fat in the middle in between an intramuscular fat you know.
This has a little bit more fat. It is as a matter of fact choice and premium is
the same thing but USDA doesn't recognize it but can you recognize how
much more better this stake here is than this one here and I mean. Cearly. That's
why you know on some places they call it premium because it's so much more
superior than choice. And then the last one is prime because there's a lot of
fat it's amazing it's the best thing in the world. 100% that was insane how
different that was. This is what happened is that Leo forgot what stake was. Yeah because
he's been sticking to chicken lately. If you haven't seen the video that Leo was on go check out. How much pounds how many pounds did you lose Leo? A total 100. One hundred pounds. Give me five my
brother. How much chicken is that? A lot too much. I told Guga before I got here I
haven't eaten in 27 hours and he invited me to this.
So I'm super happy I'm in heaven right now. You're ready for a feast. Leo you're gonna have the prime steak as celebration of 100 lbs yea. Thank you Guga I can not be more thankful for that.
So here's what I have to say if you take a choice steak you will slightly
improve it. Mm-hmm. All right if you take a premium you will improve it a little bit
more. A lot a bit more. Yeah. A little bit more than choice right. We got to the end of
the scale though. I know I agree if you take a prime steak and then you dry-aged
it it just goes off the roof like it's so much more superior that there's no comparison. That's a good way of saying it. Yeah. That is why you know prime steak houses the
best steak houses in the world only do it Prime. They don't mess around with choice because the jump is so much more
superior that you have to dry aged there's a lot of last days it's not
worth doing choice. It's always worth doing prime. It cost a lot more
but the job is tremendously. It's worth it 100%. Yeah that's not to say that the
choice grade one is not as good dry aged it is good. But if you want an overall
experience go for the prime because it doubles the betterness. Is that even a
word? A betterness, the goodness, the amazingness. I mean what kind of word can
I describe I don't know. Maybe greatness. The greatness yes its greatness. Anyway
guys I hope you got the point I hope you enjoyed this video if you do enjoyed
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