Dry Aged Beef Experiment: Comparing 30 days vs 60 days dry-aged beef + Giveaway
There is an ancient art in the meat world that can transform any ordinary piece of meat into a work of art, and the more love you give it the better results you'll get. That is, what we call dry aging. Yes, today, after a long waiting time, I will be finally able to compare these two ribeyes we have here. The only difference is that this one was dry-aged for 60 days and this other one was dry-aged for 30 days. Those are the 2 most common amounts of times most people use when dry-aging and today we will find out if waiting for 2 months is worth it or not.
I truly hope you enjoy this video as much as we did. Like and subscribe for more!
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If you have any questions please leave a comment below and I will reply. Thank you so much for watching. See you in the next video! 😃
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