1. What is Dry Aged Beef ? Essential Things You Should Know...

A Chat with my French Butcher John, who tells Everything there is to know about Dry Aged Beef ! Flavor, Texture, Right, Wrong... Dry Aging Beef is a complex process in which Flavor and Texture are drastically modified. Is it good ? Is it bad ? Dry-aged beef is beef that has been hung or placed on a rack to dry for several weeks. Aging beef is a process that has to be done by professional in air, temperature and humidity controlled environnement. John's Butchery in Paris, France (can't believe he has a youtube channel) https://www.youtube.com/user/boucheriemoderne http://www.boucherie-gillotjohn.fr/ (great) Music by Brock Berringan - Bang Bang https://soundcloud.com/brockberrigan https://brockberrigan.bandcamp.com/ *********************** * LOVE & SUPPORT * *********************** Support my work on : https://www.patreon.com/frenchguycooking -- Patreon is a cool way for creators to achieve a sustainable income by being financially supported by their lovely community ! You get to do something GOOD and, icing on cake, you also get different types of rewards ! **************** * SUBTITLES * **************** You want to Help everyone understand that F* French ?? Submit your own subtitle in any language here : http://www.youtube.com/timedtext_cs_panel?tab=2&c=UCPzFLpOblZEaIx2lpym1l1A *************** * MERCH * *************** I have my own BRAND ! Stickers, posters and Pizza Shirt and Power-drill guns in the kitchen :) Buy them and support the French Guy's adventures on : http://www.dftba.com/frenchguycooking *************** * FACEBOOK * *************** http://www.facebook.com/frenchguycooking for mouth watering photos and good discussions ;) ***************** * INSTAGRAM * ***************** http://instagram.com/frenchguycooking ************* * TWITTER * ************* http://www.twitter.com/frenchguycookin ************************** * COOKBOOK PROJECT * ************************** I am thinking of making an über cool cookbook, so if you are interested, drop me a line there : http://www.frenchguycooking.com/the-cookbook-project Lots of love, Alex