How NYC Steakhouses Do Dry-Aged Meat || Food/Groups


What is that smell? It smells so like, rich, and sort of like a cheese… what is that smell, Marc? -Money! That’s what it is. Smells like money, man! This is dry-aged beef. It’s like normal beef, except covered in mold. Done right, it can be delicious. And expensive as all hell. People have been dry-aging meat for centuries, all over the world. But few places take dry-aging as seriously as they do in here, in New York City. Hell, this neighborhood, the Meatpacking District, was once a part of an enormous livestock butchery operation that spanned the entire west side of Manhattan. It drew some of the country’s best cattle from the Midwest and Northeast and turned out premium steaks to be dry-aged to perfection in some of the country’s very first steakhouses. But these days, very little meat-packing actually happens in the meatpacking district. It got too touristy and too expensive. It’s more selfie-sticks than steaks. Do it for the ‘gram. Oh sh*t! Which is why, to check out one of the longest-running, family-owned dry-aging operations that’s been serving New York City, we actually have to leave Manhattan, where it began, and head across the river: to Jersey City. -We were in New York City in the Meatpacking District for forever, and we moved here about 6 years ago. I started with my dad in the ‘70s, have been here since -What is this room? -This is one of our two dry-aged rooms, where all the magic happens. The key to this is it’s temperature, it’s airspeed, airflow, and time. So if you put a piece of fresh meat in here — which we do every day, we put about 800, 1000 pieces of meat in here on a weekly basis, that wonderful-smelling bacteria jumps on the new product, obviously, as the meat dries, it does scab up and it does get funky-looking. The bacteria just help in the process of breaking down the product and giving it a certain flavor profile. That rind, like you take the rind off a heavily-aged piece of cheese, it’s gonna come off. You might only end up with 40%, 45% of the weight you started with. How has dry-aging as a process, and as a practice, how has it changed, has it stayed the same? -For me it has never changed, it’s always about the quality of the beef you start with. -With our dry-aging crash-course done, we left DeBragga and headed back to New York City proper. Our destination? Smith & Wollensky, a classic midtown meat mecca that’s been dry-aging its own steaks for nearly four decades. I get in here 3:30, quarter to four in the morning. I touch every piece of meat that comes in the building. This way, I know what I’m getting. Consistency, consistency, consistency. Like you see, every piece of meat here looks the same, doesn’t it? The size of it, the color of it… -It’s not so easy -No, it’s not, but after 35 years, it becomes very easy. And actually I’m doing 2 tons of beef today. -And they butcher every day right? -Every day. -Do you ever sleep? -Yeah. -Do you dream of meat? -3 or 4 hours a night. -These broilers are so intense, you just gotta watch it so you don’t get too much of a burn on them. We like to have the steaks charred, but not too much. -And now we’re at my favorite place in Smith & Wollensky, which is at the table, about to eat. -Why do you think it’s worth it to dry-age? -You just tasted why it’s worth it. You know? I mean it’s a unique flavor. You don’t get a piece of meat – if you were to eat a piece of meat at home, you would never have something like that. Smith & Wollensky is an absolute classic, but steakhouses are hardly the only places that New York City’s dry-aging tradition is on display. Which is why now we’re headed to Brooklyn, to a pizza place to eat an absolutely transcendent dry-aged burger. Let’s go meet Emily. -I had never worked with dry aged beef before we got it here.- I’d only had it maybe twice before, eating in restaurants. -We are at our heart a pizza restaurant, so we’re designed to do a lot of pizza, but we weren’t designed to do mass volume lots of other items outside of our line. -We hand-form our patties when the beef comes in. It’s 30-day aged. When it comes off it gets Grafton 2-year cheddar. It gets some caramelized onions, and it gets our special sauce. With dry-aged beef, searing it makes it really nice and crispy on the outside, but you still get the funkiness in the middle, I think that’s a really unique part of our burger. So it’s sorta like a textural, flavorful combination i like with the dry aged beef, more so than with the regular, fresh beef. -On a busy night, about how quickly will those sell out? -It could be under an hour. Now I can’t eat them anymore because we run out every night. It’s always risky to put things on your menu, open a restaurant of classic foods that people are already, their sorta mindset is already like ‘we know pizza, we know burgers’. We’re just trying to put our spin on something we both love. Because a lot of stuff on our menu is stuff I want to eat. It’s a funky burger and that’s the burger I want to eat.

100 thoughts on “How NYC Steakhouses Do Dry-Aged Meat || Food/Groups

  1. I'm really glad that a bunch of overweight people told me that moldy red meat is good for you. Oh, and one of them touches the meat, on a regular basis, with his bare hands and, presumably, while not wearing a hair net. Some people truly deserve their heart disease and cancer.

  2. Heading to NY from Nova Scotia for vacation and July 4th, NOW I got to get me some dry aged beef! Thanks

  3. Came over here from a Philip DeFranco video! I've never really been into videos like this before but wow! So hungry now lol, glad I followed the link. Subscribed today, looking forward to more videos!

  4. For the curious, the steak he ate is $59 not including tip.
    So if you are on a date, expect to pay around $200.
    I'll definitely go try it.

  5. When you think about it it's like wow these animals died horrible deaths against their will. Like can you imagine being killed by someone. Terrifying dreadful experience. Factory farming is like a horror movie but it's reality for these gentle creatures. Even if they were stunned that's horrible a bolt through the skull and they're so kind and loving just like dogs. Sometimes they aren't stunned properly as well. They are sentient and have unique personalities and they want to live. But we kill them for meat we don't need to survive or be healthy, that's killing us and our loved ones, and that's destroying this planet. Why do humans treat everyone badly and ruin everything that's beautiful and good. At least we individually have a choice to think critically and say no to supporting such things. And being rewarded with your health is a bonus.

  6. OMG I'm coveting one of those big rib-eyes right now. The best I can do right now is the franchised Texas Roadhouse and I cant get to that until tomorrow.

    Also, that burger looked awesome.

    Those poor vegans don't know what glory they are missing. . .nom nom nom!

  7. But I kind of wanted to know more about the process, you showed meat in cold rooms allowed to grow mold, then you cut the mold off and this is somehow suppose to make this a better piece of meat, but why? How is the taste different? Who thought of this in the first place? How long does it take to dry-age? How much more does it cost that regular beef? None of this was covered, just taken for granted that the audience already had a basic knowledge of these things and you went into some coolers and talked to restaurateurs for a few minutes.

  8. After watching the video and seeing the production quality I was shocked to see how low the view count was, it just doesn't seem right. Super appreciate the subtitles too.

  9. haha He doesn't like aged beef lol
    Did you see his plate at the steak place?
    He took one bite and they didn't show him chewing it.
    I think it doesn't do good for a food video to not show the host eating the product.
    He took about half a bite and they cut to the pizza place lol
    the host didn't like it…so should I try it or not?
    All I saw in the video is a host who refused to eat the product on camera and the people saying it tastes great were the ones selling it at top prices… 🤔

  10. Anywhere from 1 in a thousand to 1 in ten thousand dry aged steaks will turn, but not look it or smell bad before cooking. If you're served a steak that tastes to you like it has turned rotten, stop eating, and ask the waiter to get you another steak, freshly cooked.

    You're not going to get your meal for free. Most steak houses won't even give you a free cup a coffee afterwards, but you are going to get a replacement steak that has NOT turned and you will not be charged extra. Replacing steaks that turn is part of the cost of doing business.

    Wet aged steaks very rarely turn rotten, but they are not as dense and dry as dry aged steaks, and do not taste as good. Flemings, the luxury steakhouse chain owned by Outback, uses wet aging because wet aging has less shrinkage and less spoilage.

  11. These videos are so impressive- the quality is so good, the presentation is excellent! Love this channel!

  12. I had that burger. The taste is extraordinary, unlike any burger I've ever had. You really cannot mimick or replicate the taste of dry aged beef.

  13. i don't get it.. how are those aged steaks safe to eat when we get told not to even let raw meat out of the fridge for more than 3 hours in room temperature?

  14. Funky is the "Key" word, not sure I would eat a aged burger from any burger joint but sounds like they know what they're doing! Enjoy your old Meat!!

  15. Why is it that DeBragga shows up in all these dry aged beef videos, but when you search "DeBragga" in YouTube, there's not many results? I got 2 bone in prime ribeye, dry aged for 35 days, from my local butcher in SC, in DeBragga bags, and they were……..INCREDIBLE. Most of my friends know about dry aged steaks from the expensive restaurants downtown, but none of them know they can purchase the same product straight from the people that dry age them. Why is that? Why is DeBragga not in the description? Are they trying to be more on-the-low? I'd imagine not, with having one of the largest steak aging facilities in the US. What I'm getting at is, WHY DON'T MORE PEOPLE KNOW ABOUT DEBRAGGA?!

  16. 1:28 AFAIK, 37.5F is a tad warmer than ideal (32-34F), and 90% is too high (80-85% is ideal). The result is too much mold instead of a nice clean dark pellicle. A little mold is fine, but too much is a sign that something is not quite perfect.

  17. "You'd never get something like that at home"….

    goes to fridge looks at 18lb striploin in Umai bag

    Riiiiiight.

  18. There is another video with Danny Kissane in it where he gives his opinion on the longest you can dry age beef and continue to get a benefit. I saw this video at one point, but can no longer find it. If someone is able to locate this, can you provide a link to it please? Thanks.

  19. Don't miss season 2 of InstaChef here: https://www.youtube.com/playlist?list=PLH6iYAJIYyN_Xy8Oskje8rHuuSgpOUtmp

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