Cutting a 180 day dry aged steak - extreme beef aging.

After 6 months (whoa) in my home dry aging setup, I am ready to break down some seriously aged steaks. 180 day dry aged steak, to be exact. The tools I use to do it, what I do with the trim AND we peek behind the dry rind and see the inside steak together for the first time.

LINKS YOU NEED:

Here's my full "how to" guide to aging your own beef at home:
https://jesspryles.com/how-to-dry-age-steak/

Here's my guide on how to render fat:
https://jesspryles.com/recipe/how-to-render-fat/

WANT MORE RECIPES? visit my website: https://jesspryles.com/recipes/

WANNA TRY MY SEASONING? visit Hardcore Carnivore: https://www.hardcorecarnivore.com/

GET MY COOKBOOK: http://amzn.to/2hb7Vtj

ABOUT ME: Howdy! I'm Jess Pryles. I'm a meat advocate and the boss at Hardcore Carnivore. I'm a live fire cook, author, and TV personality with a particular passion for beef and meat science. Plus, I know a thing or two about Texas style barbecue. Born in Australia, I now reside in Austin, Texas.

#dryage #beef #jesspryles