I recently asked myself, what makes Picanha so good? I realized it’s one of the few cuts that shines in all 3 areas that make a steak great: it’s beefy, tender, and also fatty. Compare this to almost every other cut that lacks at least one: Filet mignon: 👍 tender 👎 not beefy 👎 less marbled Strip loin: 👍 tender 👎 less beefy 👍 well-marbled Brisket: 👎 not tender 👍 well-marbled (especially in point) 👍 very beefy Up against any cut, the Picanha debatably comes out on top. IMO even against the ribeye! While slightly less tender, the Picanha is much more beefy (a trade-off I can get behind). Why does all of this matter? Besides being something I recommend everyone try, Picanha is a cut that shines in the format of high graded Wagyu. Excessive marbling can be overwhelming on most cuts, but I find that Picanha’s beefiness is one of the few that stands up to this richness. This dry aged Australian wagyu Picanha was truly incredible. Our loss was reduced significantly by adding tallow, a process I look forward to continue experimenting with. You’ll notice that I left one side exposed, this was to allow moisture to escape (if fully sealed we would just be wet aging). 🔔 Subscribe and ring the bell to get notified when I post a video! 🔥 Social Media🔥 🎬 Main Channel: https://youtube.com/c/maxthemeatguy 📸 Instagram: https://www.Instagram.com/MaxtheMeatGuy 🎥 TikTok: https://www.tiktok.com/@maxthemeatguy 📬 Facebook: https://www.facebook.com/MaxTheMeatGuy 🎊 Pinterest: https://www.pinterest.com/maxthemeatguy/ . . 🔥 Dry Ager UX1000 from [More]

Chocolate & Coffee Dry Aged Ribeye 🍫🥩 Dry aging beef improves tenderness, and past 30 days, starts to significantly enhance flavor. There are plenty of variables, but between about 30-45 days, a distinct “nuttiness” develops. From 45-60 days, dry aged steaks take on what some people describe as a “blue cheesy” taste. Past 60 days and the flavors start to get really intense. Through our experiments, we found that adding flavors to the exterior prior to aging is not only viable, but has led to some fantastic results. Today’s experiment was no exception. Dark, rich, and earthy, there’s something about this flavor combination that is alluring. But the real question… is it worth it? First of all, only some of the flavors I’ve added in these experiments can be picked up. Citrus zest and powdered spices seem to penetrate the most. The cocoa powder and freshly ground coffee were easily discernible, while the freshly chopped chocolate was likely a complete waste. The next question… why would you want steak to taste like chocolate and coffee in the first place? In my experiments so far, the primary flavor remains “dry aged beef”. The added flavors are subtle yet add remarkable complexity. It turns a normal steak into what almost feels like a wine tasting. Picking up flavor notes while it’s being cooked, as you slice it, and of course as you eat it. It turns a normal dinner into an experience. . . 🎶 Bop – Hip Hop Beat . . [More]

I have done many Dry Age Steak experiments, but this one might be that best of them all. After many subscribers asked me to give this a try I said, let’s do it! So this is what happens when you Dry Age amazing steaks with peanut butter and eat them. SUBSCRIBE to this Channel https://www.youtube.com/gugafoods?sub_confirmation=1 ———————————————– Subscribe to my Other Channel https://www.youtube.com/SousVideEverything?sub_confirmation=1 ———————————————– * Guga MERCH * Cups & Boards: https://www.etsy.com/shop/GugaStuff ———————————————– My SOCIAL MEDIA, Let’s connect! Facebook: https://www.facebook.com/Sous-Vide-Everything Instagram: https://www.instagram.com/sveverything/ ———————————————– * MAIL TIME Want to send something? 13876 SW 56th Street #128 Miami FL 33175 * Ribeye Steaks by Grand Western Steaks Their Website: https://bit.ly/2XuwIMX Use Code “SVE” for 15% Off any purchase, no restrictions! * For Personal Touch Speak to Rep. Emilio (305)310-0559 F.Y.I. They have picanha, TELL HIM GUGA SENT YOU! * My SMOKER and STOVE * Camp Chef WOODWIND: http://bit.ly/2D893ZC My Powerful Stove: http://bit.ly/349pcdn * My Wireless Smart Thermometer * MEATER: https://amzn.to/2VFC6uo * My Knives * Everyday Knives: https://amzn.to/2Xmi5hp Chef Knives: https://amzn.to/2FiEFxb Strong Knives: https://amzn.to/2KZs7OW Fancy Knives: https://amzn.to/2RmUZSg * TORCHES OPTIONS * FLAMETHOWER: https://grillblazer.com/ Small Torch: http://amzn.to/2BWYvv1 Searzall Torch: http://amzn.to/2meJLS7 Searzall Head: http://amzn.to/2mX8Pvl * FOGO Premium Lump Charcoal – The First Ingredient. Fogo Charcoal: https://www.fogocharcoal.com/ * OFTEN USED EQUIPMENT * Thermometer: https://amzn.to/2ugI8XE Cast Iron Plates: https://amzn.to/2rAevPp My Salt: https://amzn.to/2tofZgN Heat Gloves: https://amzn.to/2HSQwoI Flamethrower: https://amzn.to/2QCRcPi Mini Food Processor: https://amzn.to/2Hca58b Steak Cast Iron Plates: http://amzn.to/2FCTYQc BBQ Large Tongs: https://amzn.to/2Utcrsr Burger Mold: https://amzn.to/2JMh6xW Tongs Tweezers: https://amzn.to/2M6v3Gm Food Grade Gloves: http://amzn.to/2lTd8H4 * BBQ Equipment * Best Portable Grill: https://amzn.to/2HUWEww [More]

After so many requests to dry age steaks in nutella I had to do. I will never let you down and today this episode is 100% requested by you. Nothing like a good dry-aged steak with nutella. If you love nutella on bread or anything why not have it with steaks…. Here is what happened. * Become a MEMBER of GUGAFOODS * https://www.youtube.com/channel/UCfE5Cz44GlZVyoaYTHJbuZw/join ———————————————– SUBSCRIBE to this Channel https://www.youtube.com/gugafoods?sub_confirmation=1 ———————————————– Subscribe to my Other Channel https://www.youtube.com/SousVideEverything?sub_confirmation=1 ———————————————– * Guga MERCH * Shirts and More: https://teespring.com/stores/guga-foods Cups and Boards: https://www.etsy.com/shop/GugaStuff ———————————————– My SOCIAL MEDIA, Let’s connect! Facebook: https://www.facebook.com/Sous-Vide-Everything Instagram: https://www.instagram.com/sveverything/ ———————————————– * MAIL TIME Want to send something? 13876 SW 56th Street #128 Miami FL 33175 * Awesome meat by Grand Western Steaks Their Website: https://bit.ly/2XuwIMX Use Code “SVE” for 15% Off any purchase, no restrictions! * For Personal Touch Speak to Rep. Emilio (305)310-0559 F.Y.I. They have picanha, TELL HIM GUGA SENT YOU! * My SMOKER and STOVE * Camp Chef WOODWIND: http://bit.ly/2D893ZC My Powerful Stove: http://bit.ly/349pcdn * My Wireless Smart Thermometer * MEATER: https://amzn.to/2VFC6uo * My Knives * Everyday Knives: https://amzn.to/2Xmi5hp Chef Knives: https://amzn.to/2FiEFxb Strong Knives: https://amzn.to/2KZs7OW Fancy Knives: https://amzn.to/2RmUZSg * TORCHES OPTIONS * FLAMETHOWER: https://grillblazer.com/ Small Torch: http://amzn.to/2BWYvv1 Searzall Torch: http://amzn.to/2meJLS7 Searzall Head: http://amzn.to/2mX8Pvl * FOGO Premium Lump Charcoal – The First Ingredient. Fogo Charcoal: https://www.fogocharcoal.com/ * OFTEN USED EQUIPMENT * Thermometer: https://amzn.to/2ugI8XE Cast Iron Plates: https://amzn.to/2rAevPp My Salt: https://amzn.to/2tofZgN Heat Gloves: https://amzn.to/2HSQwoI Flamethrower: https://amzn.to/2QCRcPi Mini Food Processor: https://amzn.to/2Hca58b Steak Cast Iron Plates: http://amzn.to/2FCTYQc BBQ Large Tongs: https://amzn.to/2Utcrsr [More]

Using a vacuum sealer to age steak is a great way for butchers, meat shops, and individuals to have a tender steak seasoned just right. For butcher shops and meat shops, aging a steak in a house seasoning or marinade is a great way to showcase the seasoning. As little as two steaks up to large slabs of ribeye rolls, whole tenderloins, etc. can be aged using this method. The most important part is having a vacuum sealer and bags to accommodate the size of meat being sealed. Start off with dry seasoning or marinade of choice. We recommend a mild or medium tasting seasoning. After multiple days a bold seasoning can overwhelm the taste of the steak. If using a dry seasoning, season the meat before inserting into the vacuum bag. If using a marinade, put the marinade in the vacuum bag prior to inserting the meat. Insert the cut of meat and vacuum the air from the bag. Once air is removed from the bag, seal the bag and place in refrigerated storage for 3-14 days. The AV-AVS vacuum sealer used in the video is a great option for butcher shops and meat shops. It is capable of sealing up to 300 packages per hour. To shop vacuum sealers and bags, visit: http://www.uspackagingandwrapping.com or call us at 1-800-441-5090!