The Ultimate Guide to Dry Aging Beef Steaks | By The Bearded Butchers

In this video, Seth & Scott, the Bearded Butchers, explain the advantages of dry aging beef for 42 days. They discuss the process of dry aging, from selecting the right cuts of beef to cutting, seasoning, and cooking the steaks. They also share their favorite tips for getting the most out of dry aged beef.

In the video, Scott and Seth dry age various pieces of beef in their climate controlled Dryager cabinet for 42 days to produce T-bone steaks, Porterhouse steaks , Chuck Eye steaks, and Flat Iron steaks. After the dry aging process is complete, they cut the beef sections into steaks and cook them over a Breeo fire pit. They season the steaks with their Bearded Butcher Blend seasonings and cook them to perfection. Along with the steaks, The Bearded Butchers cooked Ranch seasoned potatoes in a Lockhart handcrafted skillet.

Overall, dry aging is a process that can significantly improve the tenderness, flavor, and value of beef. If you are looking for a truly special steak experience, dry aged beef is definitely worth trying. Watch the video to see why The Bearded Butchers highly recommend dry aging beef.

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