lifebymikeg
Region: US
Thursday 21 August 2025 14:36:05 GMT
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Redwon the Chef :
It’s definitely a decadent experience reserved for special occasions imo. I think it makes more sense with a larger cut if you’re going to do it yourself. The trim and excess can be purpose into other byproducts but it’s make less sense when it’s only a 3 bone standing rack.
2025-08-21 20:48:38
12
ernestonavarro397 :
Question. Can you use the trimmings for stock?? If so... less waste.
2025-08-21 17:40:52
20
john.a.john :
living the steak in this bucket for 60 days out of the fridge is ok ??
2026-05-27 16:10:19
0
Person-Woman-Man-Camera-TV :
Looks great. Do you have a vegan version?
2025-08-22 20:29:54
5
Karma88😵💫 :
175 days is my favourite.
2025-08-23 23:11:26
6
1Stupidname :
45 days best
2025-10-18 01:50:59
0
williamkennedy192 :
45 day is my favorite, also I do the whole rib roast since you lose so much on the trim after aging.
2025-08-22 13:46:41
3
user347055 :
21 for me is good, but i appreciate longer
2025-12-07 20:49:45
0
Elizabeth :
for me a 12 day dry age is perfect, made respect for having the patience for 2 months
2025-08-22 00:43:57
3
minhternet :
I thought most spots aged for 28 days
2025-08-21 21:38:35
2
jayz0887 :
I agree with the conclusion. It’s alot of time and effort to dry age yourself, or more expensive to buy dry aged meats, but ultimately not more worth it than a fresh steak. I do like searing dry aged steaks though, easiest nice looking sear ever 😂
2025-08-21 16:28:09
1
Osjabalbh :
In larger dry aging rooms I see wayyyy more mold on the roasts. I wonder if that's more so where the funky flavor comes from. It's like a cheese cave.
2025-08-21 19:03:27
2
Anonymous Dad :
What is the machine? Can you post link?
2025-08-21 23:34:20
1
Larry G❌ :
You trimmed off too much fat before you aged it
2025-08-22 01:12:05
11
jvtamales :
Man great work!!!!!
2025-08-21 19:00:16
3
Amedeo Music :
be still my beating heart! looks amazing!
2025-08-21 15:44:20
2
#BoycottSherwinWilliams :
And you can’t even use that for burgers, it’s a waste. Honor the quality and animal and find a way to use it all.
2025-08-22 01:37:22
6
P242lLBCes🇹🇭 🇺🇸 :
Where can I get that machine ?
2025-08-22 03:36:04
1
knights of cydonia ⚔️🏹 :
the results look great. question—did you use olive oil for the sear? at such a high temperature doesn’t it burn?
2025-08-27 15:05:33
0
mymindbecomesacomicworld :
Why can’t you eat the outer layer?
2025-08-25 23:13:18
0
_dj.ego_fvg :
Thats not a medium rare buddy
2026-06-15 18:53:51
0
black&green :
the way ive eaten it in restaurants is not marinated at all, just some course salt on top when you about to eat it, and it was really good
2026-09-07 12:37:22
0
Nanko Rusev :
Did you weight to see how much you’ve lost total after removing the pellicle ?
2025-09-30 07:16:02
0
mdhcouture :
Would it be worth it on a cheaper cut of meat?
2025-09-18 00:54:59
0
Gilad Grushkovsky :
I am curious could you share a link to that device you showed I've never heard of one of these
2025-08-23 20:59:15
0
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