Don't worry, Ben and Brent still love beef, but most of all they still love all of you

@ichase8555

3 жыл бұрын

I love you too

@xyzpdq1122

3 жыл бұрын

Has anyone ever told Brent that he looks like Biff Tannen? 😜

@davidmuzia814

3 жыл бұрын

Ever think of looking at the more esoteric wild game? Elk, moose, venison, partridge, wild duck, etc?

@peleg2188

3 жыл бұрын

Mmmm

@papertoye

3 жыл бұрын

Pork isn't steak. These hipster idiots are supposed to be experts on meat. So why are they calling pork steak???

I miss Ben and Brent, I wish they would come back for more butcher-shop shenanigans.

Oooh but you should definitely try the chops from ribs 2 to 5. We call them « côtelettes d’échine » and « côtes découvertes » in French butchery, and they are some tasty, juicy bits. Marbled, dark meat, and if on top if that you dry age, it’s going to be a flavour bomb.

I keep wanting to call it a dry aged Porker House lol make it happen boys #AddedToMenu

@roboslug7582

3 жыл бұрын

Yeah, "porkerhouse" was my first thought as well. Seems like a pretty obvious gimme.

@andresc5915

2 жыл бұрын

Porkerhouse steak… I like it

Ben: “Always cut away from yourself...” *4 minutes later - clearly doing the same cut towards himself...* 😂

@adamjackson3670

3 жыл бұрын

Bad butcher and bad knife choice

@johnblaha5692

3 жыл бұрын

I noticed that too

@Prodigyx50

2 жыл бұрын

@@adamjackson3670 I would enjoy a video of you doing it then.

Shout out to the madman himself Brad Leone for cracking the code of dry aging pork on that crossover episode!

@crushy93

3 жыл бұрын

which episode exactly?

@zrobeast

3 жыл бұрын

I literally rewatched that It’s Alive last night.

@itsjusthammy

3 жыл бұрын

Dad

@Cradley_Boopler

3 жыл бұрын

@@crushy93 Brad’s bon appetite show It’s Alive

@gab.lab.martins

3 жыл бұрын

A lot of people age pigs. Also lamb, goat, duck, chicken, fish… not hating on Brad, but he didn’t invent it.

As someone from a region in Germany where we have "Mettbrötchen", bread rolls with freshly minced pork with onions and pepper, for breakfast, I can only say thank you. I never thought of dry aging pork, but now I will give it a try!

I really preferred when they cooked in their shop, feels more real.

@nateworthy530

3 жыл бұрын

I miss those days too! That one video of that giant beef roll was my favorite!

I have been dry aging all of my pork since you did this last year in the mini fridge. I've been going 50 days on whole loins and it makes pork edible again. I grew up on a large hog farm and haven't eaten pork in years until I followed you dry aging!

@TheBrentYoung

3 жыл бұрын

That's super interesting!

@yayo4nasal

3 жыл бұрын

What do you do to your meat/pork loins to dry age it if you dont mind me asking... ?

@sandiegofun1

3 жыл бұрын

@@yayo4nasal I use Umai bags for both pork and beef. I’ve dry aged at least 20 subprimals for up to 120 days and never had any problem with rot or loss.

Rather than "hey restaurants you can charge more for pork" why not "this is just as good as those steaks, but for a lot less money". I would think that'd be more appealing to your average KZread frog. Looks delicious.

@TheBrentYoung

3 жыл бұрын

You're still a good frog!

@Orcrist

3 жыл бұрын

Why bring the french into this?

@squalie9

Жыл бұрын

Yeah, restaurants last priority should be making money

@gavcom4060

Жыл бұрын

@@squalie9 what

@365gamestreamslive5

5 ай бұрын

While i sortof agree, but at the same time this would be a niche market so niche prices apply

Ben and Brent look like two happy parents watching the dry aged pork cooking 😂

Since beef is way more expensive back in Lithuania, aged pork is quite common. My father used to make pork prosciutto. Other common things are aged sausages. But my favorite is skilandis. Chopped meat stuffed into pigs stomach, sealed and weighted to remove all air gaps, lightly smoked, and left to age for about 6 months.

Need more videos from these guys!! Welcome back

NEW CHALLENGE FOR ME!!! Ive been doing beef dry aging for some years now. Never did it cross my mind to dry age pork! Im most definitely doing this!!!

@ViciouzVgod

3 жыл бұрын

Did u do it yet ?

@crisvega7588

2 жыл бұрын

We need to know

@Lmuas

2 жыл бұрын

Ive done it and its amazing. Did it back in 2019. Doesn’t have pellicle like beef though

I think most people don't really appreciate the skill level of a great butcher. I could watch you two all day long.

@wgoddard1988

3 жыл бұрын

I watch every episode of theirs. Every time a video is uploaded with these guys in it. I'm there!

@papertoye

3 жыл бұрын

A skilled butcher wouldn't be calling a cut of pork a porterhouse.

@_jonathanlue

3 жыл бұрын

The people want a 2-4 hour video of them just butchering pigs, cows and chickens

@corbinmatheny4022

3 жыл бұрын

@@papertoye they're doing it for comparison for people who don't know animal anatomy

Man am I glad to have these guys back.

Its been too long. Soooo good to see you guys :D

Been trying to find videos featuring these two. Finally found it again after almost an hour of scrolling through youtube videos of cooking

I need another fridge to try this technique - thanks guys your show rocks!!!

They’ve been aging pork in asia forever, its about time yall finally discovered it

*Ben talking about cutting towards himself * me only just out of bandages from my last injury. 😂😂

Love it! Glad they did this after the Brad episode

2:00 The perfect Jeff Goldblum impression 😂🤭🤣

I agree I don’t know why restaurants aren’t doing age dry pork. I did mine in the age dry bags and left the rind on and OMG the crackling was awesome along with the chop. Great video gents 😎

I like how neutral Ben (mustache) Turley’s reaction was. Brent, on the other hand, appeared to continuously hype this up to the point where we could predict that he was going to praise the dry age no matter what. There’s no shame in giving honest opinions from time to time. Not everything has to taste amazing..

So happy to see Ben and Brent back! Love these guys

More Videos! You guys are the best!!!

we need this series to come back again

I've been doing this for years after leaving a cut of pork in my fridge on an acid trip, when I finally broke it down, it had been in there for nearly 3 weeks (long trip) I was having visions of ancient Bavarians, hunting boars and aging pork when I did it. It's still my go to. Just made 2 steaks for the old lady last week that ate like prime rib. Quit giving away our secrets. Also, do you get the yeasty beer flavor when you did it? That's the absolute best. Cheers.

Lovely! So nice to see your content again

Ive actually done this, for 2 weeks, in the fridge with kitchen paper changed every day on a rack.. It came out great. you lose product due to dehydration , but the flavors were more intense.

@orlandolzr

3 жыл бұрын

I still have dry aged pork like that vacum packed in my freezer from 2 years ago. If you use a bit of pink salt (curing salt, not himalayan) to extract the moisture, you don't need no paper towels. I just keep them to hang in my curing fridge for up to 3 weeks then cut and vacuum.

@linuxboy007

Жыл бұрын

@@orlandolzr hey man are the meat still edible after 2 years in the freezer?

@orlandolzr

Жыл бұрын

@@linuxboy007 yes... i let the pork dry age a little bit before freezing. I vacuum sealed it. I just recently ate a pork chop that was slauggtered in 2020. Taste wise you wouldn't have seen any difference between a piece of meat one week old or 2 years old if it was frozen under the right circumstances. I remember my dad, he was a sailor in the romanian merchant navy. Back in the '90, he was somewhere in the middle of nowhere, and the ship received food for the crew. I don't know who sourced it, but it came from an US military meat reserve and it was produced in the 40's. Basically , he ate meat that was frozen 50 years ago.

Absolutely the best content on this channel. Love these two!

Ahh. I love that you guys are back and stuff. . . but I really liked the vibe of the basement where you guys used to shoot a lot more. This new place is so. . . .shiny and empty.

Great video - I retired to Jomtien beach, Thailand 8 years ago and I eat much more pork than beef now. The dry aged pork looks great.... so ready for the restaurants to reopen here.

He cut towards himself multiple times. He obviously didn't learn the hard way like he says

This just makes me think of a giant country ham steak, and it looks amazing!

Good to see you guys back!! Let’s go!

Love the vids, keep them coming!!

@catallyena4614

3 жыл бұрын

😍😍

That's some quality content. Thanks for the video.

video production is looking very mint...wonderful job ma dudez

I need more meat in my life! Love watching you guys.

Outstanding job gentlemen. Can’t wait to try this. and of course I love beef but good pork done right it’s pretty darn good. Thanks for the information and video.

I'll have to do this. I never thought about dry aging pork. I do beef all the time.

That’s amazing. I’m just imagining the taste. The next steakhouse I go to, I’m asking for this. There’s one restaurant by me that does a mutton chop. So, I’ll give it a shot.

You guys rock. Keep up the great videos

From Switzerland, you guys must be the pride of America!

You know how great these guys are when you get a notification you give them a thumbs up before you watch the video!

Ben's demonstration of the fat melting in the dry age chop got me to full on laugh out loud. These guys are so good! And The Meat Hook is awesome!

The pork porterhouse looks great, there’s no doubt you deliver an excellent product. But at $90-$100.00 I just can’t get on board with your valuation so for that reason, I’m out.

@youuuuuuuuuuu

3 жыл бұрын

top comment who pays that much for steak? Maybe aged wagyu but not a regular ribeye / strip

@jakemitchell1671

3 жыл бұрын

NO DOUBT! $100 for a thick cut PORK CHOP?????

@delphium

3 жыл бұрын

They’re going by New York City area pricing

@ao8253

3 жыл бұрын

So very Shark Tank of you 😏

@aardvarkhendricks6555

3 жыл бұрын

I'd pay 50 for a 16oz dry age chop. MAX.

0:52 For a moment there I thought he said 100% kosher lol

I've done one at home 14 day dry aged it was fabulous 👌

Going to try your method sir Simple take some time but looks and taste good

Why is it when you find someone so entertaining & knowledgeable about what they do that they are gone from UT? Then you find tons of really big schmucks that don't have a clue always babbling on and on on UT. These guys are great. Shalom

Bacon comes from the back! No sugar! And belly is its own thing! ...or streaky bacon. Heathens! 🤣

100 bones for a chop! Naw man but if you had dry aged the bellies made some bacon 🥓 I'd have been on board lol

When he said "I'm done carrying stuff for the day". Well that's understandable because you guys are carrying the channel xD

@enrique123eo

3 жыл бұрын

For real. Only reason i actually watch this channel

@Ghost-Mom

3 жыл бұрын

It's interesting to see this. Not that I have any issues with it, more so that when these guys first came to this channel, a lot of people hated them, for like a year the comment section was always filled with people hating on them or whining. Always fun to see that turn around.

Subscribed... you guys are awesome

Watching these guys always brings out my smutty sense of humour! That floppy meat verses the stiff one.........!

Love this sitcom 🙂

I was waiting the whole time for them to pull the leaf lard and hear the satisfying snap but they never did :(

I want more sausage making like the og egg and cheese sausage comparison

Maybe its just me but I find it satisfying watching meat/fish getting sliced

Would love some BTS with the full butchering process!

"I've learned this lesson many times the hard way"... makes me think that means I never really learned the lesson :)

The great thing is you can find pork loin roast on sale for 1.59 a pound and it's not as fatty as beef. I'm definitely a convert. To be honest I hope this doesn't catch on because it would drive up the prices.

im interested to hear more about this ba-con cut. is there a newsletter i can sign up for to hear more?

Whoooo finally a new video.

@yossaauld1820

3 жыл бұрын

Love these guys they have a good bit of fun with there passion

One of the best things I have ever eaten at a steakhouse was 36 day dry aged thick cut bacon. Bruh... I'm drooling as I type this just from the memory.

@theblobfish9614

3 жыл бұрын

What is dry aged bacon supposed to be? Like dry aged pork made into bacon or what?

@georgemelissinos9128

3 жыл бұрын

@@theblobfish9614 I think so

Gotta admit the only thing missing from this video is a secondary mustache

Sounds like my cup of tea! Airmail to Edinburgh?

i miss prime time

Man that looks delicious I HAVE to try it! "$80 and up" Well there went that dream.

Awesome - thanks for sharing.

When you cost with koji and hang in a curing chamber 37f/75%rh you get super fast great results

Is it safe to dry pork like this, we dry it with salt to prevent from bacteria

5:26 you made a slice with the knife coming towards you

@zackfallon6231

2 жыл бұрын

And then again at 5:50

Let's hear it for the next great cut of meat...the, "Porkerhouse"!!!

Great content as usual....did someone say dry aged lamb next? 👀

Totally thought you were gonna do dry aged bacon too

Iowan here, just amazed y'all coast dwellers are just figuring this out. But good on ya for doin it.

@TheBrentYoung

3 жыл бұрын

BIg thing in Iowa?

you know what would be nice to take the scraps to make some scrapple - could make it like Mexican street corn with spices and cheese on it - dry age gives another layer of flavor

Thanks for giving me an idea.

One ep a month is not enough I need more meat vids

You guys should do this with iberian pork

Do a little research on Eastern European pork curing and drying, it is insane how good it tastes. At home we do curing in plain salt for at least 15-20 days at max 4-5 degrees C. That meat is phenomenal as a steak, but is even better when is cold smoked for about 20 days. Just meat, no bones. Western Serbia specialty "zlatiborska pršuta". Bosnia, Croatia, North Macedonia, Hungary also has something similar.

@recoil53

3 жыл бұрын

Curing meat is done around the world. But they didn't mean to do charcutterie but to replicate the same process as with beef.

@vvvmarko

3 жыл бұрын

@@recoil53 you totally missed my point. I know what they did, and why. My suggestion was just another method of achieving great tasting pork for future experiments.

Gone are the days of Brent’s masculine muscularity and Ben’s official insightful insights into the theme for the episode.

Someone get them a show on TV

omg they are back

That looks amazing I so want to try it 😍

Lol 80 to a 100 for pork, maybe I am a bumpkin, but that's is absolutely insane!

You know how guga does dry age steak with experiments. They should do the same with pork now. We need to know!!

glad to see my fave American butchers again.

That looks amazing!!!!!

Guys I had over 20 years ago pork chop or pork Nodino, also with rind on, (berk or Kurabutta) over 20 years ago in Houston in our steakhouse.... wet aged.... cheers

Dry aging of pork has been done for the longest time by some philippine tribes. In fact it is called itag (pronounced as e-tag)

That looks insanely good.

Great work boys.

Pffft these "scientists" added uncontrolled variables in the form of garlic and rosemary.

I’ve had dry aged steak in steak houses for 60ish dollars. No way I’m paying 90-100 for a park chop, which is already a far cheaper product.

This reminds me of the episode of Bon Appetit these guys were guests on and Brad Leone showed them the proper technique. Did they even give him credit in this "repost"? I must have missed it.