Can DRY AGE save a $1 Steak? | Guga Foods

Can DRY AGE save a $1 Steak? | Guga Foods

You asked for an affordable Dry Age experiment and today I deliver your request. Normally you dry age an expensive cut of meat as it takes time and patience to do. But after so many requests made I decided to make this video to see what would happen if I dry age a $1 dollar steak.

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41 Responses

  1. Daniel Haupt says:

    what about if you use butter coating to age it so it doesn’t dry up so much? Thanks for the videos, im learning lots 🙂

  2. Fluffkin 101 says:

    Guga: “This is a 1 dollar steak”
    Angel’s face changed real fast ?

  3. Pope Gains says:

    This guy looks very similar to the guy from Sous Vide Everything

  4. JWarren says:

    Guga’s wife: eat me babe
    Guga: to taste you, im only seasoning with salt,pepper,garlic powder. Perfect

  5. Mo Garcia says:

    The one time Guga doesn’t tell Angel we have to save some for others to try….

  6. S Samiere says:

    What if you tenderized the steak in the pineapple mix then dry aged it?? ? Eh eh might be Part 2

    • Drain Bamage says:

      S Samiere The pineapple residue would likely cause harmful mold to grow on the meat. I can’t help but imagine alcohol developing in the bag from the sugars.

    • eddie morales says:

      I was going to suggest the other way around, first dry age, then pineaple

    • S Samiere says:

      @Drain Bamage the reason I thought of it that way is because he put the meat in the dry aging bag while it was still moist and suggested not to remove the moisture and since the bag only allows harmful things out but not into the bag and since the meat is going to get all molded and rotten looking anyway and since the meat is only $1 it’s not going to matter if you experiment with it

  7. Organic Garden says:

    My steak game has improved since I subbed to guga.

  8. Phil Warren says:

    I want to see a quick ribs experiment utilizing pineapple!

  9. Noah Oh says:

    When you spend 45 days for a ¢50 steak
    **sad guga noises**

  10. hypreeh says:

    Well my wallet would definitely appreciate this more

  11. Life Connoisseur says:

    Could you try grilling with olive charcoal/briquettes? I’m not sure if you’ve heard of it but it sounds interesting. I wonder if it gives it a different flavor.

  12. Sitomicheleweb says:

    In Italy we do Bresaola with this cut in italian is Magatello

  13. Hola x02 says:

    Next: Dry aging a single pepperoni from delivery pizza

  14. James Thomas says:

    What if you dry aged the same same cut after the pineapple method..?

    • Willie Freeman says:

      I was thinking the same thing but shouldn’t he dry age it first then tenderize it? If he tenderizes first it might still end up as dry. Could be wrong though

  15. Sam van Dijk says:

    Hi Guga, you should do a video where you make the perfect steak. I mean that you use all your best Techniques. Like you Dry Age, tenderize, add alcohol i don’t know, but something like that

  16. mmabowler says:

    LMFAO,  Angel’s face when he said 1$ steaks was PRICELESS!!!!

  17. 2shayZEE says:

    Anyone ever eat so much pineapple, they tenderized their tongue?

    I did, before I knew pineapple could do that ???

    • rattlehead1848 says:

      I ate so much my lips dried, cracked and bled while my tongue burned like I drank hot coffee right from the carafe.

  18. Jack Fan says:

    Guga needs to slow down with the spending so he’s starting to buy eye of round now

  19. Spic Democrat says:

    Porky Guga, has your cholesterol reached 1,000 yet ?

  20. Jhung says:

    Guga, ¿What if you dry age and then you use the pineapple method?

    • Raden Tv says:

      Waste of time, if its dry aged, the pineapple will not go in the meat very well compared to the non-dry aged one

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