Jordan Lewis
Region: US
Monday 24 August 2026 23:45:58 GMT
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ChefRontheDon :
Still could’ve eating the majority of that steak it wasn’t a total loss
2026-08-25 03:30:10
3090
Taylor :
I h8888 dry aged steak
2026-08-25 21:53:05
58
Eyian Polk :
Food Scientist here, im not sure but it looks like your beef has a callous at around 22 seconds, that will absolutely kill the process and you should eat none of it. Otherwise, it doesn't like too bad, however 120+ days for a strip loin that size is definitely excessive. We rarely go over 45 because the thing becomes a brick after a while and the beef flavor matures enough. sorry about the rant lol.
2026-08-25 05:42:37
356
indigoink99 :
I have a question. Why didn’t you try out your theory with a cheaper steak
2026-08-25 15:12:43
2424
exploited_treecells :
Honestly dry aged steak is an acquired taste, and I aint there lol
2026-08-25 08:53:53
809
Michael :
Food scientist here, I’m gay
2026-08-26 14:36:14
295
Mikethemexican0 :
did a 19lb ribeye a while back. Made it really tender and smelled like popcorn when cooking. we did a blind taste test amongst all friends with fresh cut ribeyes on two occasions and to be honest really didn't seem worth the trouble.
2026-08-25 03:32:20
110
gobucks73 :
119 days it is then
2026-08-25 03:47:12
1861
viscose :
This part was so funny
2026-08-25 19:41:53
374
Inflation Fighter :
Need to sanitize the hook or not use it at all
2026-08-25 04:33:47
351
Shopwithrichh :
What went wrong
2026-08-25 01:47:52
40
Marlon López :
Man I wish I was in the US just plain wasting $300, some people just have way too much money in their hands
2026-08-25 16:59:19
5
Nico Schütz :
drying more than 40 days makes no sense bro!
2026-08-26 20:30:10
36
Ummerik :
Dude honest mistake but that’s so tragic. You got the next one tho!
2026-08-25 01:52:32
217
nui.b06 :
Retire the saxophone sound
2026-08-27 20:21:54
24
William Brooymans :
That is why you use untrimmed cuts to dry age. You lose to much good meat in the process.
2026-08-26 19:09:38
6
Coteir :
You're supposed to keep it safe in a controlled atmosphere and controlled humidity
2026-09-01 00:23:34
6
Jc_Delgado :
I mean it was 119 days. Doesn’t look like you did anything wrong. Maybe age 60 days if you don’t want to lose as much
2026-08-25 15:07:12
25
Ztarwarsfreak3 :
not a meat expert but I have some 6 years of meat cutting knowledge with some on dry aging don't use the hook as that gave the bacteria a prime way to dig deeper and occasionally some bones if dry aged can lead to the same outcome
2026-08-25 23:38:09
10
getoffmyexpochef :
Heartbreaking.
2026-08-25 00:24:09
20
Sawzall2552 :
Expensive mistake but we’re learning!
2026-08-25 05:51:56
8
Ratchetbbq :
too much moisture and heat wherever it was stored
2026-08-25 04:08:44
11
Cheeezus :
just cook the damn steak as is
2026-08-25 05:27:45
6
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