Hello and welcome to Cooking Issues. This is Dave Arnold, your host of Cooking Issues coming to you alive from the Heart of Manhattan Rockefeller Center, New York City News Stance Studios, joined as usual with John. How are you doing, man? Doing great, thanks. Yeah?
Yep. Good? Yeah, just great. Yeah. Loving the humidity.
Oh, yeah, it's a lot of fun. Well, glad I wasn't out in the storm last night or on the subway for that matter. I was in the storm. And you know what I love about this weather here? It's a cockroach paradise.
Yeah. The biggins, the ones that come up from the ground. Well, do you see all the flooding from last night? The subway and everything? Yeah.
I mean, I'm crazy. Thankfully didn't see it in person. Yes, agreed. Hey, and for those of you that uh I don't know where you live, but in New York, you know what rain does? It kills business.
Unless people are already in your restaurant or bar, in which case they stay for a long time. No one wants to go out with rain. You have that same problem, John or no? Yeah. Yeah.
Sucks. Uh got Joe Hazen rocking the panels behind me. How you doing? I'm doing very well. Good to see you.
Good to see you. I'm told that Los Angeles still exists, but neither of our two Los Angeles folks, Nastasia the Hammer Lopez, nor uh Jack Hinsley, Jackie Molecules, are here today. But we do have in the upper left-hand corner our Vancouver Island contingent. Quinn, how you doing? I'm good.
Calling your questions to 917-410-1507. That's 917-410-1507. Today's special guest, we actually have two. There's one person here who doesn't necessarily want to be on the air, but she's gonna be. Once you're in the studio, you're part of the conversation.
We have Edward Poe from Edwards Age Meets, long time fan of your product, sir. Good to have you on. And uh his wife, Keani Poe. And are you also a meat person or no? Awesome.
You also meet? All right, so it's like a club love me. But do you are you like part of this like a family business? Is both are both of you doing the business or no? That's all him.
No, it's just me. It's just me. He's a man. Yeah. Yeah, yeah.
She helps with like, you know, promotion, social media, and that sort of stuff. But yeah. She keeps me keeps me pushing. Yeah. So I had you uh we wanted to have you on the program for a while because we're we're fans of the product.
Turn you know, every time I give it to someone, they they enjoy it. We'll talk about that in a little bit, but now is the time. Even with you know, a relatively smaller group, what do you guys have going on in the past week? Anyone, everyone join in. What do you got?
Oh, so we flew in on Friday, and then we just enjoying New York City, you know. It's uh checking out some new restaurants that we haven't been to and um doing a lot of walking, sightseeing, but yeah. Where have you been eating? Oh, we went to oh my god, we've been wanting to go to uh Residora for a while, and that was amazing. Like the pasta there just blew my mind.
That like ravioli wavo, it's like, oh my god, it just blew my mind. Yeah, yeah. It was really good. I'm sorry to say I've not been. Yeah, but I really like to get home.
But it's like apparently all the pasta is made fresh daily, scratched by hand. That's glad that Nastasia's not here. You know how she hates fresh pasta. Does she really? Oh, she hates fresh pasta.
Why? Uh well, she's ornery, one. Okay. And two, uh, you know, I I think the issue is is I think she thinks people are trying to make pastas that should be dried fresh. That's her main gripe.
I mean, there are pastas that like, you know, like a like a raviolo, you gotta make that. You know what I mean? It's not like you can't, yeah, you can't have it frozen or dried. Or dried. You can't have it's not like imagine like imagine someone made like uh freeze dried, like a freeze-dried meat stuffing on the inside of like a dried you everything you could get that to work, John?
No. You're like, no. No, no. Sounds incredibly unappealing. And so her, you know, her old pasta business was uh like dried pasta, par cooked IQ'd, and then like flashed out.
Because you know how everyone, most everyone, they par cook their stuff and then they flash it out because no one's got like, you know. By the way, where the hell do they come up with the pasta cooking numbers on the box that are invariably crazy wrong? Is it just me or are they crazy wrong for everyone? Yeah, they're crazy wrong. I mean, like just like outlandishly bad.
Yeah, they're really bad. And it's eight to twelve minutes, right? But that four minute time range can make the pasta terrible. Yeah. Right?
I mean, it's like, and depending on like your water temperature, how how much is boiling, how much salt you got in there. I mean, it's like And if they say eight to eight to whatever, which is a huge stupid range, you know I'm checking that at six. Oh, absolutely. You know what I mean? Maybe it's because of the uh, you know, the folks from Florence.
Don't they like their pasta really soft? Do they really? No, I mean like I don't know. Like I, you know, at most really not authentic. Listen, you know what?
Just another strike against the Tuscans. You know what I'm saying? It's like they first the no salt in the bread, now you're saying they slop up their pastas, sloppy sloppy. You know what I mean? It's like I didn't hadn't heard that, but you know, I I I believe you.
I believe you. Um, yeah, those numbers are crazy though. I mean, I'm talking, and I'm a schmo too. Like I'll do stuff like dump a bunch of frozen peas in with the pasta for the last couple of minutes of cooking. You know what I mean?
Just because I can't be bothered to cook them separately. And still, it doesn't, it never takes what it says on the package. Not ever. Mm-mm. Nope.
Never. Never. Never, never, never. Yeah. Hey, what are your thoughts?
Anyone, pasta, sorry, more pasta. All right. What are your thoughts on these? Some of these modern shapes fall apart when you cook 'em. You haven't noticed this?
Like so like I like look, I don't like a flav I don't like a a a shape that when you cook it, like all the parts fly off of it like an exploded spaceship and it's just like a pile of chum. You know what I mean? Yeah. Hate that. What are your what's your favorite?
What are your favorite shapes? What are your go another? What are your go-to shapes when you're when you're making pasta? What are your go-tos? I'm gonna say orchetti.
Really? I love orchetti. You buy the semis, the semi hard, the semi-dries? I buy the fully dried ones. I like the fully dried ones.
So it has a real firm inside. Yeah, it's like so it's really hard to like overcook that sucker and like make it mushy. Like the f like the people in the forange like. So you want a relatively small pile of dense pasta. Yeah.
Not like a relatively large pile of like you're not a radiator man. No, no, no. No. I mean, and I like I like spaghetti. Yeah.
Uh I think it's super versatile, right? For like a lot of things. I almost never go I I'm almost never choosing that as my gauge. I'm always either going like thinner or flatter. Or like long and h I love long and hollow.
Yeah. Like a buccatini? Yeah, love. Yeah. But that stuff takes forever to cook.
Doesn't it? I feel like for me it takes forever to cook. That eight to twelve minutes on the box is way over twelve minutes. You know my issue with those things is uh who I hate. I hate I I hate like waiting for it to sag into the water.
Yeah. Oh, so the trick. So well not the trick, but the w the way I started cooking like the noodles, rice, spaghetti, linguini, angel hair, bouquetine. I actually like angel hair. Um, I cook it in a in a pan now.
Like a fish poach? Yeah, so like a like a, you know, basically like a saute pan, big fourteen inch saute pan, water, salt, put them in there. They lay flat. And they actually cook faster, I find, than like trying to put it in a pot, like halfway in, and then getting that end soft and then kind of swirling it in and trying to get it in. And then it's actually cooks even.
I'm guessing I'm guessing you have a pretty high-powered stove though. Um here's why I ask. It's a gas. Wide, a wide surface area is gonna have a lot more evaporation. And so unless you keep it covered, yeah, it's gonna take a while to come.
But if you cover it, it should be fine. Yeah, yeah, I cover it. But then does it have a problem with like you know how when you cover a pasta once it's boiling, do you have to have like a quick eye on it? Do you have a glass lid on your pot? Mm-hmm.
There you go. Yeah, glass lid, and I'm always and I'm standing there the whole time watching it. Yeah, my big pot, my big pot doesn't have a glass lid, so like as soon as I put a lid over my wide, wide pan is metal. And so, like, I don't know what's going on in there, man. And so, like, all of a sudden it's gonna start like flying over the edges.
But like, listen, don't for anyone listening, this isn't it sounds like an excellent trick, but just remember to use the cover. Don't sit there forever. Also, oh yeah. Oh my god, my wife gets so mad at me in the summertime because any boiling water in the house at all in the whole house is like a freaking sauna. You know what I mean?
Oh my god, especially in New York City. Oh god sucks. She's like, why is it why is it stuck in here? And then she goes in, she's like, You're boiling water. It's like you asked for pasta.
You know, you know what I mean? It's like you asked for it. You know, I don't know. Anyways, uh, all right. Uh what about you, John?
What do you got? Nothing super exciting other than that, uh, Keith and his family from Public City Provisions came by last week. Nice seeing them. Ready to listeners. Yeah.
Got some swag. Oh, yeah. Yeah. We have a lot, a lot. Yeah.
A lot. Public provisions and flower city. Like I have to say, most of them were heavier gauge for what's go what's going on, yes. At the moment. So, like, you know.
But for Rochester weather, it's good. Rochester weather is good. And when this when this when they as soon as this like more fall type weather, we'll we'll we'll roll it, we'll get a picture in the studio with the stuff on. Exactly. Yeah.
Yeah. Uh I didn't get to go to Rochester this year. I know. I heard. I'd like to go.
You should go. I know. Why wouldn't you go? Have you done any of the upstate New York stuff? No.
Chump. I know. Why? Why do you hate upstate New York so much? I don't.
I just need to go do it. It appears that you hate it. I guess it would appear so, but there's no hit. Find the time and go do it. Have you done Toronto?
No, never. No, because I was gonna make fun of you if you had flown over all of New York State and not seen anything in New York. You've been to Saratoga, right? Yeah, yeah. I mean, I've been up there and driven through everything, but I haven't like drive through now.
Yes, exactly. Okay. Yeah, yeah. All right. Yeah.
I like the cat skills, but yeah, I mean, what's the one? The hell man. Yeah, I don't I don't know what to tell you. Sorry. Okay.
Uh what about you, Quinn? What do you got? Uh actually I have something very uh apropos. I have um some dry aged pork chips that I made, and we fried one up this weekend. It's pretty good.
Okay, well, I'm gonna let you tell Edward exactly what your protocol was, but how large was the piece you were aging and what was when you say dry a fridge, it was actually hanging somewhere. Or on a fridge or in a fridge somewhere. Again, we have the um dry aging wraps. It's like a membrane that's sort of regulate the nostril. Uh huh.
I've tried them. Why don't you like them? Well, they so they do the job in terms of like releasing the moisture, but you're you're not you're missing one key component, which is like the mold and the bacteria involvement in the process, which really adds to the flavor profile of the product. So you can definitely achieve more tenderness, um, but you're gonna lack the flavor profile and the depth of flavor from like actually not being in a bag, right? So that's that's the only problem with it.
Um I found it it's good for like a home setup. You know, I would say I've tried it for like a 35 to 45 day on beef, and it works fine, but the flavor profile is vastly different between something in a dry in a in a dry drink bag, membrane type bag, and actually hung in uh you know you have a cultivated bacteria mold, you know, environment going that actually gets on the rind or the pellicle of the meat and actually penetrates into the flavor profile. Okay. Right now, back Quinn, now now so I want to get I'm gonna I'm gonna piece by piece go through this thing. I know I know I love it.
So were you doing uh roast queen or were you doing chops? We burned in a full half pig, right? So we had the entire loin primal in two pieces. So we actually still have the other half of the full blowing uh aging as well. So I'm trying to picture this.
What is it like how long is each piece? Like 10 inches. Okay, I don't know the measurements. Again, we have we had like I want to say the whole only cut in half eight ribs. Yeah, so so I think Quinn's probably talking about like the whole entire loin problem.
So it's basically like the pork chops. Right. So the rib side, the ribeye section and the pork chops, plus like the strip side, which is like the New York type where and then you got the the bone in between, right? So you got the rib bones, and then you've got the like T bone kind of section that's in between that. So when you get as a primal, you get that whole end basically it's from cut from the right after the shoulder to the tail end right before the sirloin.
That's the whole prime. So if he's cutting in half, it's still like a foot long. It's probably when we when we get those, it's probably about you're making like a three-foot long. It's it's probably about 30 inches long, depending on the animal. The whole one.
Yeah, the whole loin with like one side. It's probably about 30 inches long on average. Um, depending on the breed, depending on where you're getting it from the producer, that sort of stuff. But on average, I would say about anywhere between 24 to 30 inches long. All right, cool.
And now, Quinn, how much fat was left, like bone and fat covering the outside? Now, how much of the actual meat face that would dry out was exposed to the uh bag? Just the ends, like did you leave a good amount of fat around it? We did membrane, not bag. So we had pretty pretty minimal exposure.
We still had full fat cap, full skin on the one side, and then so we just had two faces. And again, this was pork, so the first section we only left about 24 days, and then so it didn't dry out uh that much. What do you think about leaving skin on as opposed to skin off fat on? I so for pork, I I've tried it both ways. Uh skin on, it helps preserve a bit more product, meaning like your yield is better.
But it protects it a little bit too much almost from for like the yield purpose. Um the flavor profile doesn't quite get as good as with skin off. Skin off. So skin on, fat, skin, fat on, skin off. Fat on, skin off.
Yeah. And we leave only a certain amount of fat. We don't want to leave too much fat on there as well, because we really want that flavor to like from the pellicle that forms on the outside to really penetrate beyond that first like quarter of a millimeter, right? So skin on is good, but it doesn't it helps pres, you know, it helps with the yield. It just doesn't add to the flavor.
Random quote random question uh before we go on how much of the dry age fat characteristic is actually from the intramuscular fat, and how much of it is like the polyunsaturated fatty acids that are just part of the molecules of like they're you know part of the cell memory stuff. You mean like the flavor profile? Yeah. The dry age flavor profile. Uh I'd say it's both.
It's both because so I found that the intramuscular fat has a different flavor profile slightly than the stuff in the fat cap. The fat cap is definitely more like saturated fat. It's like heavier, like you know, like lard kind of fat, right? And it's it's got a it's got a different flavor profile than the stuff in between like the muscles. Right.
I mean, I guess what I mean is that I know that like every fat deposit in the animal is different, characteristic, you know, solids, uh, solids, liquids, uh blah, blah, blah, blah. But what I guess what I mean is like lamb, the the characteristic note, flavor notes in lamb, for instance, are fat-based, but not necessarily just the fat. It's the actual like cell membrane fats, like polyunsaturated fatty acid. Right. So even in a completely lean, like for instance, you have an aged filet, which has very little fat in it, I'm assuming, right?
But yet it probably still has a dry age. And it would be, I think, interesting to taste something that has very little, either intramuscular or fat cap age, along with something that has, you know, both kinds of fat. What do you find is the difference? So there's definitely a cleaner flavor in the protein when there's less fat, intramuscular or fat cap. Um, so if you're talking about, for example, like a tenderloin cut, right?
Whether whether it's whether it's hog or beef, you're gonna have a cleaner, more like pure pork flavor. Um, whereas if you're looking at like a rib chop that's kind of like on the rib side, that's got a lot more fat in it, you're still gonna get those pork flavor, but it's not gonna be as intense, right? You're gonna get more um nuttiness and kind of like umami from the fat versus the meat. So all that umami, that roasted um kind of caramelization flavors, those mushroom notes, majority of that comes from the fat of the animal. Like fat, fat, the actual fat you could see.
The fact you can see, whether it's the cap or the intramuscular fat. And then the protein actually imparts a different flavor profile, more like the actual, like what you would think beef would taste like when you think beef, I want beefy flavor, right? Like you can get like um, so like you make like a beef stock and you like reduce that thing's really heavy down, and you go, oh yeah, that tastes like beef when you taste it. That's kind of like what the protein itself tastes like when you have like a leaner protein. So you know, it's it's a good mix when you have both of those components because you you're getting all these different flavor profiles that kind of hit your palate at different times and kind of coats your palate at different times.
Speaking of beef and uh aging, but in a different way, I just got through uh this book called Escolfier and Ritz. It's about like Cesar Ritz and Augusta Escolfier, like opening, you know, the first uh Savoy Hotel and you know all that stuff. I'm trying to get in touch with the author because I think it'd be fun to have him on. But his he's actually the nephew of MFK Fisher, the great nephew of MFK Fisher. Yeah, cool.
Anyway, we'll see if we can get him on. I emailed him. Nothing back. But that's cool. Uh interesting, like, and I it's been a long time since I've read my uh English translation of uh what's the what's he what's it called in French Geek Kulinair?
Uh but Esculfier was using for stock really old animals, like when he was doing beef. Like he was like, oh, these animals that I can get here are too in England are too young, they're like, well, you know, four years old. I'm like, what? And I don't know if it was a miss speak in the because I was listening to the book, but I want to go back and research it because even old beef here is so young. I mean, I've had one or two seven-year-old pieces of cow.
Anyway, uh if do you we'll we'll get into it. I just don't want to lose it when you're saying beef beef. You know what I mean? Yeah. You know what I don't like?
I don't like I once bought a bunch of beef shins, and I was like, I th I thought it was gonna taste good, braised like a sububuco, and I was like, nah. Nah. What's a good use of a beef shin? You mean like shack, like shank? Like, I don't know.
Like, like it looks like it's like if Asubuco grew up and got red and bloody. You know what I mean it's just like and when you eat it that way it's just like I had a really terrible assubuco about a month ago just the worst asabuko I've ever had in my life. Yeah I'm not a big fan of Asibuco. Oh really I grew up eating it. My mom used to make it that was one of the things that she made so I have a serious soft spot sure for asubuco and like you know the the you know you the the bones the veal bones are just the right width that you can take your pinky and pop up pop the marrow out so you know she would tie it up she would cook you know she would she would flour them she would tie them salt pepper flour and then she would like par fry them and then you know put some you know uh some alliums in par fry them and then braise it braise it out and then at the end like tomatoes and she would put the parsley and the grated lemon on the top and she would always make a really good risotto go with it.
So we would eat an infinite amount of that does sound good. Yeah yeah yeah it does sound good yeah you know real moist like the one I had was dry say this on air it tasted like it remember when in like Disneyland or Disney World you buy those crappy turkey drumsticks they were that dry you know what time like that with smoked turkey legs yeah just like like you know like asebuco first of like it should like it shouldn't be presented shank style first of all the pieces were too long you know what I mean I haven't made shank uh like lamb shank in long well sorry anyway so quinn so where are we so you have we're back we're back Quinn sorry so what are the two aging times what are the two aging times you have on the two pieces unwrapped around 24 days and the other piece is still going well okay, so it's now at like twenty-seven or something like that. How long are you gonna get it to go? And before you answer that, what do you think? Yeah.
Shoot for six weeks. How do you move from days to days to weeks? What the hell? So you're talking like you're talking, I don't know, some odd number of like like three how many weeks? Three and a half weeks and six weeks.
All right. So uh uh Edward, what do you think are the sweet spots on pork? Second. What do you think? What are your sweet spots on pork?
Are there sweets first of all an interesting question I interesting to me is um so for instance when you're cooking salmon or many fish, uh they go through kind of two peaks of being good, and in between those two peaks, there's a valley of not good. Or with uh aging spirits, you'll have stuff that's very good as a new like, you know, liqueurs. You'll have something that's very good as a new make, then it turns to garbage again, and then it gets good again. Like is it this is there a similar thing with aging meats where like it gets it has like a peak and then it goes back down but comes back up again, or is it pretty much just it it progresses in one direction? Um, I would say it progresses in one direction for the most part, and you there's definitely a peak in each different cut.
So the stuff that I have, everything is basically being been tested. And so like ribeyes are our Angus ribey, those are only dried for a hundred days, right? Because that is kind of like where it's peaked in you know, in our opinion. You know, we've tested things all the way up to 210 days for that Angus breed and that same primal. And after a hundred days, you start to lose a little bit.
And you you gain some other things, but it starts to become like less of a steak, right? It becomes more like it loses that beefy f flavor profile. And you it's a novelty, becomes more like we do 210 days, like a few kinds, like a few times a year as a special runoff, and those don't taste like beef. They taste almost like cured ham. Huh.
Yeah. And there's no salt involvement with the process, right? It just tastes almost like cured ham. The texture is more dense, but still tender, right? And it's good, but for me, it's like, okay, well, if I want a ribeye steak, that's not it.
Like if I want to, if I'm craving a ribeye steak, that's not it. So, you know, it just changes, right? It goes, it there's definitely peaks and valleys. But I would say like ribey's are best at 100 days in in our environment. When they're s when they're being then what size are you are you doing the whole thing?
We're doing the whole entire um we get we get a one on we get 107s. Okay. So the whole entire primal, it's the lifter cap, the whole entire cap on, chine bone cell on everything, and it gets dried in that in that format. Fun fact there's a game that a lot of people play out here from the New York Times called spelling bee. And you have to make words with the seven letters that they have.
They don't accept chine. I'm like, hello, word. That's a word. It's a word. Get this.
Get this. They accept Kalaloo, the green. Right? But think of that. Is that a word?
Yeah. Yeah, that's a word. Because I every once in a while I put I type random like food words in. It's not gonna do it. You know what I mean?
Like it t it'll take, I think, like it takes like one of these, tartaric, but not malic. I forget, like, like it's like all these like random things. But then I'm like, Chine, like, chine, that's a word. That is a word. The giant bone dude, it's not like yeah, yeah.
Yeah, it's it's it's yeah, it's not even like a new word, it's been a it's a word that's been around for older than me. I mean you say it any to say it to anyone that like has ever like lived near with someone that cuts meat and they know what you know what I mean? Yep, yeah, weird. But yeah, but there's definitely peaks and valleys. Um so for like our stuff, we we try to we've we've put certain dates on it, and like, okay, well, this specific cut, this specific breed, this is where it's best.
This is like the peak product, right? Texture, flavor profile, what you would expect like that cut of beef or pork or lamb or goat to eat or it tastes like, right? How's aged goat? Delicious. Yeah, yeah, amazing.
Does it become less like just lamb adjacent and does it become more like something like goat, like some goatey thing that so I started doing goat, oh gosh, like a few years ago. So we have a um a rancher up in northern California that we work with that we're that we're just kind of like doing our own product, so goat and we do longhorns. So the goat, it's basically it's raised on the land and then we we feed it out, eats grass, so super clean product. But once it gets dry aged, and I've served it to people, not telling them what it is, right? They go, Oh, what kind of beef was that?
Wow. And I go, it's not beef. And they go, no way. I said, it's not beef. They're like, like, what is it?
I'm like, taste it again. Like, it tastes like beef. Like, it's not beef. So it's super lean. I feel like goat is probably like the protein that most people kind of brush off because when they hear goat, most people think lamb, but more gamey.
Yeah. Or also like hacked up, hacked up, yeah, stewed. You know, it's it's culturally like specific for certain types of food, right? Like Indian food. Um, you know, they use a lot of goat for like stews and Caribbean.
Yeah. Yeah, yeah, Caribbean type food. Um, Filipino food, they use a lot of goat for like stews, and it's like long cooked, you know, just slow cooked, long cooked, just cooked to a pulp, so it's like shreds. But when we do the goat, we actually take the animal and we cut it up and push it up and portion it out so you're eating like steaks. Wow, in the goat.
In the mid-90s, goat was cheap. I think I've said this on air. In the mid 90s, goat was cheap. And so my butcher who used to supply a lot of like Caribbean markets, he would get, he was getting goats in and he was cutting them up. So he used to give me like I'll be like, yo, can you get me a rack of goat?
And he's like, Yeah, I can get you a rack of goat. And so, like, and it was so and then it's not any more cheaper, but it used to be a lot cheaper than the lamb. Delicious. It's it's super good. And you know, and then once we dry age it, it's remarkable.
It's like we take the whole entire shoulder and we so most of the time the shoulder gets cut up into chunks and it gets becomes stew meat. So we take it after we dry it, and we cut this whole thing, the whole front clip up into steaks. So probably like 80% of it becomes quick cook steering steaks. And does the dry aging cause it to be more quick cook in terms of like, does it do anything? I've never thought about it strangely.
I don't know why. That what does the dry aging do to the connective tissue in terms of softening that as opposed to just the other thing? Yeah, it softens it tremendously. So you could take something that would otherwise not be a quick cook and turn it into a quick cook. Yeah, and that's that's what that's what's happened with the goat.
So those parts of that animal, if you don't dry age it, it's too tough to eat as a quick cook. Right. There's isn't it's like you you're gonna be chewing for minutes before you can even swallow it. Which Americans don't seem to appreciate. Which Americans don't seem to appreciate.
They want everything to melt in your mouth, right? Yeah like you know, we're we're you know, I'm Asian, so we you know, we like a little bit of like texture, we like a little bit of chew, we like a little bit of like resistance. We don't want things to just kind of fall apart like like play-doh in our mouth, right? Uh when it comes to food. Some things we wanted to do that, but not everything, right?
Me, I want it to be tender, I want to chew a little bit, you know, like uh I want to chew like three or four times before I can swallow it. Yeah, it is tough to sell Americans, especially on things like chicken, to have that like an old chicken, which is delicious, hard to sell to an American. And that stuff, can you age, can you age the toughness out of an old chicken? I've tried to age chicken, it's not doable. All right.
At least I haven't, I I was not successful. It's like half of it does spoiled and rotted. It had to be thrown away. Well, have you done like the pheasant thing where you hang it until it's rotten? Do you not I mean I don't love rotten bird taste that much.
No, I don't either. But I blame myself. Yeah. I I I blame me. You know what I mean?
I'm was raised in styro meatland, and so like I can't appreciate like, you know, as the the old uh, you know, English term be till it's high. You know what I mean? Hung till it's high. You know what I mean? Like uh, you know, till like the like till it basically till the neck pulls off because it's like rotting from the inside out.
Exactly. You know what I mean? Like, nah. No. Thank you.
No, thanks uh all right quinn you know what I'm gonna ask you and I hope that I hope this doesn't happen but did you save one of the 24 day after you cut it open did you save and pack down and freeze so that you can do a side by side with the one that you have aged longer oh Dave I I've I've done here even better. Okay we saved uh 24 uh day chop and then actually the rest of that section we rewrapped and we're gonna have also a a middle point as well all right small round of applause for Quinn on getting that one uh right Jill if you call it up yeah yeah yeah now let me ask you this did you cut a chop off day one uh yeah by the way uh Edward similar to goat have you have you tried uh aging mutton like adult sheep I have not no I have not tried that that's an experience is it really can I just say it's about mutton I've never I've never had real mutton I've never I went to Keene's I waited for the pandemic to be over the mutton chop I was like oh the mutton chop it's cool looking because it's a double right they leave the the back on and it comes out looking like I don't know, like something from a Hannibal Lecter. And uh I was like, and it's like it's basically just like Lamplus. It's not like it's not like it's like it's like literally like at the year mark. Like the minute they can call it mutton, they kill it.
You know what I mean? It's not like So how old is it? I mean, uh when they call it mutton, quote unquote. Well, technically anything over a yearling is mutton, right? Isn't that the law?
Or what not the law, the but the parlance? Well, yeah, but I mean it's still pretty darn young at a year. Right. Yeah, that's what I'm saying. Like old school mutton.
Yeah. Hoggets. That's such a funny term. Mutton to me, like I want to taste like I want to taste like a couple years old at least. Yeah.
You know what I mean? Sure. Yep. But it's hard to find in New York. Yeah, I don't know where you would find that even in America.
Listen, someone's gotta get Edward some freaking good mutton that he can age. Anyone that can hear this, it has a supply, as long as you're not an evil person, you'll age it right now. Absolutely. In my obviously limited experience, the muttoniness of it does intensify. It doesn't become beefy the way that uh Edward described the uh the goat sort of transforming.
But I I enjoyed the the result. I mean now you say goat transforming. I have a goat in a superhero costume in my head and it's not gonna leave. It's not gonna leave. It's my spirit animal, the goat.
Really? They freak me out. Like I kind of want them because they're the their pupils go in the kind of opposite direction from a sheep, right? So they kind of freak me out a little bit. I think that's why they're used as kind of Satan creatures.
Muttons or the goats. The goats. They're kind of used Satan creatures. Every time we talk about mutton, I keep thinking about that Seinfeld episode where uh Elaine has the mutton in her pockets and all the dogs keep running after her. Oh yeah.
Oh yeah. Yeah. You can find mutton in New York. Where did she get it? At Keynes?
Then I'm telling you, it wasn't real mutt. It's fine. Listen, it was delicious. Yeah. I don't want people to think that going to Keynes isn't a fun time because it is a fun time.
I'm just saying I want real mutton. Well, real mutton. Yeah. Don't, you know, don't give me lamb and call it mutton. Exactly.
You know what I mean? Yeah. No, no. Yeah. So like the goat we do, it's um they're two and a half years old.
Ooh. Before we eat before they get processed. So we we we we we let them really, really eat and develop that flavor profile. So how much does one of them so compared? So when I'm when so when I'm thinking of like standard the because the goats that I bought are on the same size order as like the lambs that we get.
So how much bigger are they bigger or are they just older? Um they're a little bit bigger. They're pretty pretty close to lamb size, though. So I'd say on average, hanging weight, they're um probably about eight seventy-five to eighty. Okay.
Hanging weight. So and what kind of yield do you get off of that? You know, the way we dry now, it's pretty good. We probably only lose about twenty five percent. Huh.
Yeah. So I was explaining, so Booker, so Booker is has been he's he's a like uh he doesn't eat meat, he eats fish still, right? Okay, so because you know, he the he like the all of the people they put in our mailboxes, they they put all of this stuff in our mailbox. And you know, he and he had some teachers that were vegetarians. So, anyways, he's vegetarian, uh, you know, pescatarian, although really he only eats salmon and tuna and not any vegetables.
He's never eaten a vegetable in his life, not willingly. Um he's basically a grizzly bear. He he he eats probably a a measurable percentage of all the salmon eaten in New York City. You know what I mean? Like anyway.
But um so I had to have, you know, once the conversation with him, I was like, he's I was like, you know, uh the none of these animals would have been raised other than to have them be slaughtered, which isn't to say that you know that it's not an argument one way or the other, but I'm like when an animal is on a farm or someone's raising it farm, it's an economic proposition. And so the animal, as soon as the animal is no longer a good economic proposition because it's not a companion, you know what I mean? That's when it goes. So what's the economic are they dual use for these goats? Are they dairy goats?
Are they are they wool wool goats? Like what like what like how what is causing them to raise a goat to be two years old if it's not gonna be two years worth more of meat. Um do they charge more because it's a better flavor? Yeah, so we just charge more because it's better flavor. So raising them to like two and a half years actually gives a better uh better, you know, flavor profile.
Because we try to like process them at a year, we try processing them at a year and a half, and two and a half years seem to be yielding the best flavor profile to start with, right? And weight wise. They're kind of finicky in terms of like health. They're hard to keep they're kind of hard to keep alive for the most part. They they get sick pretty easily.
Um and then when they get sick, we they they just you know, they just die off. They they're not like cattle where you're you know, you can nurture them a little bit or a hogs you can nurture them a little bit and then they get better. So goats are like super susceptible to like getting sick. And we don't use any kind of antibiotics or anything like that, or any kind of medic medicines to keep them healthier, right? We just let them just graze and um you don't jack them up.
We don't jack them up. No, so gotta jack them up. I'm kidding. So I guess it to people like me, do you have to do some education and be like, listen, because like when I hear that an animal is that age, I'm assuming that it was kept alive for some other reason because it's not gaining weight that much anymore. I mean it's like our chickens are what, six and a half weeks old, you know what I mean?
So do you have to do some education and be like, no, like actually we choose the age based on the flavor profile we want, but that's why it costs X, Y, or Z. Yeah. So so basically the flavor profile develops more because they have more time to eat what's on the earth, right? And so that flavor profile gets developed more in the fat, in the meat, but then the animal does get more tough, right? As it gets older, right?
So the difference between like a one-year-old and a two and a half year old goat, it's pretty substantial, even in like the actual chops, like where it's supposed to be the most tender part of the animal. Um, so if you take the animal to two and a half years, it has to be dry aged. Otherwise the chops are inedible. Like I almost not in edible, but they can't be cooked like lamb chops, right? They just can't be.
They're gonna be tough, they're gonna be super chewy, a lot of like connective tissue, so all that stuff needs to get broken down via the dry aging process. And and then once that happens, then the flavor profile is just off the charts. Um I once, and I mentioned it earlier on the show, I once had some cow that was like seven years old, which is like pushing it, right? Fat was yellow and like melting in my hands, like you had to keep it refrigerated or the fat would melt. Meat was tough because I don't think it I don't know how long it was aged.
I don't know that I loved it. I think that might have been too old. Have you ever had a super like I know that like it's hugely popular out in like Spain and whatnot to have the old meat? What are your thoughts on super old meat? I love it.
So we're developing, we've been developing um our own line, which is based off longhorn cattle. So we're taking longhorn cattle, uh, we're buying these things up at auction, and they're basically longhorn cattle that nobody wants, right? Because traditionally, like in Texas, most people they grow longhorns for the horns. And if the horns are not like perfect or the size they want, they essentially just get tossed. They call the whole, and then they just the whole animal gets turned into grind, which is you know, kind of a waste in my opinion.
Did longhorns taste good? So they do. So I had so the same friend, the rancher, I was like, you know, this is how this is how it started. I had this longhorn. He's probably like 10 years old, right?
And he, you know, they he was getting to the point where you know he had to, you know, be processed because he was getting too old. So I said, Well, what are you gonna do with that animal? So well, we're just gonna grind the whole thing. I said seems like an awful waste, no? She said, Well, you can't eat it any other way, it's tastes horrible.
It doesn't taste good, and it's too tough. I said, Well, have you has anybody tried to like dry age it? And then she's like, No. I was like, Well, okay, let's do it. So we processed that animal, and then we dry aged it.
And I'll tell you what, that meat, once it gets dried, it's so tender. In a fresh form, unaged form, I agree. It's it's super tough. It's unedible. But it's not metallic either, like so the trick is to feed it out with a grain diet for like 120 to 180 days.
So you send it to a finishing lot even though it's 10 years old or so we finish right there. So we finish it off. So so you know, it's been eating grass for you know 10 years of its life, and then we finish it for 120 days with barley, hops, and molasses. And does it pick up fat during the picks up a little bit more intramuscular fat, but it also imparts two interestingly, it imparts two different fat caps on the animal. So when you when we cut it, you can see a ribbon of yellow fat from the grass that it ate, and then a whitish fat from top?
Uh-huh. On the grain that we fed it. That's crazy. So when we dry age it, it's incredible because you've got these two different fat profiles on the animal that are just melding into the product. And then once we dry it, it's gotta be dry long.
It can't be dry for 35 days. It doesn't do anything. It's not gonna be tender enough. So we dry it for like the rib eyes, a hundred days. And it gets as tender if not more tender than our normal stuff.
And the flavor profile is off the charts because it's got more marbling than like prime. Um, and it's got two different flat profile, you know, fat profiles as well. So it's incredible. All right. Well, that's I'm gonna have to send you some when we get when we get our next batch.
That's uh that's a sale right there. And you know I'm gonna know I'm gonna try that. Yeah, yeah. All right, so before we run out of time, I know we have some questions for you. Let's get to it.
Oh, uh, this was an earlier question, we're gonna bring it back up since you're the expert. Uh Rock Baker asked a while ago, there's been a thread in the Discord about burgers. What's the best blend? What component adds the most flavor, et cetera. I'd like to hear they wanted to hear our opinions, but I want to hear your opinion.
Now, I don't know how much you're willing to say about your dry age mix, but I will say I've said on air, this is my favorite burger meat. Uh beef, you know, I don't love the term beef crack, but fine. Fine, it's fine. It's a great what don't you like about it? I don't know, crack.
I mean, like I, you know, my age, like I, you know, the pan, you know, the um crack epidemic. Anyway, but like uh, yeah, so what I like about that particular mix, I don't know what's in it, but like it's you know how like sometimes some dry age meat mixes for for burgers, it's just too much. It's just like it's too much. It's like it's like it's like it's like you opened a vac bag and you're chewing on the on the chun on the bones from the fat bag or something like it's like I'm like uh like you know what I mean? Like that.
But yours is like light, it's like not at all, even if one you're not a dry aged person in terms of like that heavy, heavy dry age profile, you're gonna like this one. So yeah, so like so. The question is A like what do you do to keep that thing constant? Kind of what what's in it, how does it work, and B to Rock Baker's point, what to you makes a good burger mix? Um good burger mix.
So beef crack came about because you know, when you go to like a restaurant and you order a burger, right? Like a nice restaurant, and they ask you, how do you want it? How do you want it cooked? And everybody says, medium rare, right? And the reason why you choose meat and rare is because you don't want it to be dry, right?
But if you actually think about ground beef and what it is, ground beef tastes better medium rare or well done, right? Think like the ground beef in like a bolonese or a meatloaf, a good meatloaf. Right? You gotta hammer the heck out of it, but it actually flavor-wise tastes better than medium rare, right? So the idea was what if I can make a grind that what if we could develop a grind that was well done.
You cook it well done pretty much. So you get that flavor profile that everybody loves, but it's as juicy, if not juicier, than a medium rare burger. Right? That was the whole premise of creating this grind. Um say I go medium, I can't do it.
I can't do well done, I can't do it. I can't do it. It's not in me, man. Well, I mean, so like if you do smash burgers, it's gonna be well done. Right, sure, sure.
Uh but if you know like nice thick patty, yeah, medium. I'm an I'm an intermediate. Like that's the thing. I think everyone's either either they turn either either they're they're their burgers are one molecule thick, or they're like like like softballs. You know what I mean?
It's like hello, yeah. Like, you know, like there is an intermediate ground here. Yeah. No, there isn't. Everybody wants their own little like custom spin on a burger, right?
Because a burger is so, you know, it's so it's such a common thing in America, right? People want to distinguish themselves a little bit different when they have a burger place or they div up their own burger, right? There's something unique about it. Um I would say if you're doing your own grind, you I mean, you definitely want like 20%. So you like yours in a smash then?
If you like it well done, you like yours in a smash or you don't? I I like it both. I like smash and and I like uh, you know, a nice thicker patty, kind of like you gotta get with George Motz. Have you ever gone to his place? You should go to his place now.
I know I wanted I wanted to go to this place. Yeah. Yeah, I I might I might go there before we leave. I don't know whose uh burger he's doing right now because you know he does this. He does his stuff and then he does like the burger of the month.
Yeah, all the regional stuff. Yeah, yeah, yeah. Yeah. Yeah. Yeah, it's cool.
I I'd love to go there. But yeah, I mean, if you're doing your own grind, I would say, you know, you gotta have at least 20% fat in it. Um you're an 80-20 fellow. 8020. 8020.
Uh, you know, especially if it's like your own grind, you know, if you're doing like buying stuff from the store. Um lot of stores don't carry the 8020 more. The like minimum the highest they do is like 85. And then like the idiots with the 937, it's like yeah. Yeah, don't bother.
Is there any way to save that? If that's all you have access to. If like you're buying at a store, can you like is there anything you can put into it? Yeah, you could. I mean, you could definitely get like um some New York steaks, right?
And like trim the fat off and then just weigh it out, you know, ounce or gram wise and just add it, you know, add into it. It's not gonna be super accurate because the grind's already done, right? Right. But you could do that and you could probably save it a little bit. Yeah, if you're gonna do that, you might as well just buy some, you know, sirloin or brisket or um chuck, you know, and then just grind it yourself.
On burgers as opposed to sausages where you're worried about buying, how important is the uh temperature of the grinder and the meat when you're doing burger meat as opposed to I know it's like super important sausage, it's gonna break down, you're gonna knocking me on the muff, all that stuff. But like in in hamburger meat, do you also think it's like super crucial to get real cold on your grinder? Um I would say on normal grind, yeah. Um, you know, for us, we keep it super cold just because we do use quite a bit of dry all the fat that we use in it, majority of the fat that we use in the grind is all dry fat. So that the fat actually renders really, really like easy, even at like slightly warmer temperatures.
So we gotta keep it super cold so that the grind um stays intact. Yeah, especially when we grind the fat so it doesn't just get all mushy and mucky and icky. Like we were on the we were always told like in the freezer on the verge of like when you're touching it, like on the verge of stiff, you know what I mean? That's how we were always. Yeah, uh yeah, yeah.
You you want it to be pretty much like when it comes out, it's coming out almost like pellets. Um but we do, you know, we do we do a specific grind process. So the second time we grind it, so we grind it twice. The second time we grind it is when all the stuff gets really pulled together, like all the all the different cuts, all the different fats all get pulled together. But it's like um, but we use a lot of different stuff.
We use seven different cuts, it's different uh cuts of dried fat, dry meat, undried fat, undried meat. A little bit of the undried fat is just whatever's on the unaged meat that's present there. We don't add any any accessory unaged fat to it. So and how for you as a business, how sustainable is that profile? Can you continue to make it?
Okay, yeah. So we we've been making that since I would say towards the end of 2019, and we've been able to keep it really consistent, which is um it's hard to do, you know, it's uh because it's a grind, it's a blend. So it we you know, through all these years, we've and I would ask my customers like, hey, like how is it taste? Like, oh yeah, it's just as good as before. You know, like I I don't think I've had anybody say, Oh yeah, this one was a little off or this one was a little different.
And we taste every batch that gets ground, so just to make sure it tastes exactly how we want, texture is what we want, you know. Nice. All right, let's see. What is the do you think we uh covered and smothered the rock baker question, John? Yeah, I think so.
Bruce Blingstein writes in uh I've never seen larger cuts like brisket or short rib plates that are dry aged. Would those benefit from dry aging? That's a good question. Um we've done it before, and we have some customers that want custom um requests for those. I don't think there's any benefit in there because most of those, those two cuts like brisket, rib plates, they're all gonna get slow cooked, right?
Usually on a smoker, right? So any flavor profile that you wouldn't you would expect to partake on the meat or the fat, it's gonna get wiped out or overshadowed by all that smoke flavor. And but once you long cook, do you think that most of the there's flavor, but like textural benefits are over overridden by long cooking? Yeah, it is because you know, like a brisket, you know, you're gonna cook it 12, 14, 16 hours. All that connective tissue is breaking down regardless of it's if it's aged or not, right?
Does it make the cooking process faster if you age it? I would say maybe a little bit, but not significantly. Um you're not waiting for St. Patrick's Day for your dry aged corned beef. No, no, no.
I want corn beef though the uh original way, the way the way it should be eaten, you know. You know? So by the way, are you more corn beef or more pastrami person? Pastrami. Yeah, me too, me too.
Pastrami. Pastrami. Yeah. Yeah. I like corned beef.
I love pastrami. Yeah. Hey, I like corn beef. I like person. I love pushrami.
Yeah. Yeah, yeah. I could eat that. Yeah. A lot.
All right, Queen, what were we gonna say? I was gonna say a long time ago, I did dry age a brisket section, because at the time it was one of the one of the large pieces we could get. So I was just, you know, aging whatever I could get my hands on. And I actually took the dry aged flack. Yeah, I made a tartar.
It was pretty good. Yeah, that sounds good. Tartar. Crazy person. All right.
Because again, it's very lean. And then you get a little flavor development and it tenderizes, and you do a really fine dice. Mm-hmm. It worked out. All right.
All right. All right. Uh Azu 14 writes in what is the process for air quote discovering a new steak on the cow or some other animal? As an example, Kevin Smith at Beast in Cleaver a few years ago isolated a particular cut from the navel and started calling it a toro steak. Is it a matter of experimenting with different muscles and seeing if there's a new way to portion it or a muscle group that both eats well and makes business sense?
Yeah, I would say it's definitely a little bit of both. I mean, we've taken down all the parts in the animals and we've broken down all the different muscles, and just to see what like for example, like um like a whole chuck primal. There is probably three or four different muscles in there that should be pulled out if you're going to an experienced butcher, should be pulled out, and that should be utilized as a kind of like a more premium kind of steak, right? Like equivalent to like ribeye or New York or uh a coolat, you know, tenderloin, that sort of stuff. Um, but it takes a bit more labor to get to it.
And does it make business sense? It's hard because a lot of times on like these these muscles, there's only a few, there's only like one or two per per side of animals. So you could sell it, but it's like, well, if you got ten people that want it, and you only have two, you know, three four, you know, three or four sides of beef, you know, there's only so much to go around. So um it's one of those things we just break down and you know, it's it's becomes like a butcher's cut kind of thing. Um it's hard to make business sense out of those things, I would say, at least in my experience.
I have a question based off what you're saying there, Edward. So but then how did like hanger and skirt become so abundant, I guess, if there's only technically like one of those per animal, right? Because it's not mirrored on the other side, and those aren't necessarily like huge cuts themselves either. So is it just like the big meat companies just don't want to get to it, you think? Or it's just harder to get to than that diaphragm part?
Yeah, it's just harder to get to because you know you have like hangers and flanks, they have this, they're very thin muscle, and the muscle fibers run kind of like in a very thin strand, and then you have this thick layer of like sinew and like connected tissue that lays over. So you have to like go through it and like pull this stuff off without destroying the meat fibers. Uh, but it's become popular because people want it. It's by demand, and those pieces are a lot, you know, they're they're pretty good size for the most part, and you know, and if they can charge more for it then, which they do, yeah, then it becomes a a viable thing for them. But I I have a feeling that a lot of these places they're you know, a lot of places they're they're actually getting these cuts from other countries getting pulled off too, because you know, there's animals being used all over the all over the world.
And you know, a lot of times these cuts that we eat in the States, it's more specific to like the US, right? Even like West Coast, East Coast, like tri-tip is more like a west coast, West Coast thing. Uh, where's Picana from again? It's uh it's a it's a top store line. So it's the cap on top of the the whole the top store line.
You used to get that with the Australian, that was delicious. Yeah. And is that Australian genetics or from Australia? That's no, that's from Australia. That's purebred Australian Wagyu.
And it's being shipped over as sides, or what do you what what's what are you buying primals or what? No, that they're being shipped over as primals. Yeah, so they they don't they don't ship over sides. So we don't get sides of um the stuff that's imported is does not come in sides. It comes in primals.
Those those those were delicious. Yeah, I got you one. Really? Yeah, I brought you one. Oh man, that's delicious.
Dax Dax was like, that's my favorite of all time. Yeah, so it's purebred wagu genetics, but pasturaised. So it's uh great product. Uh before we I'm gonna have more questions from the listeners, we gotta get to gotta get to it quickly. But uh I noticed uh on your website you changed uh your shipping technology, right?
So what what's going on? Or not do you say it's like you have a new flat rate shipping situation? Yeah, so just to make it more simple for everybody, uh changed it a little bit ago. It's a it's just a flat rate next-day air um shipping uh kind nationwide. Um and so it just it's it's a flat rate, so no matter what the size of the order is, small, large.
And what are the economics of doing that as opposed to like teaming with gold belly or something like this? Um I mean, if you don't want to talk about it, I'm just the this is the kind of thing our listeners sometimes like to know business, weird business. If you don't have to talk about it. Yeah, you know what? And honest the honest answers I I don't know.
I have never looked at teaming up with Goldbelly uh to get this product out. So I I don't know. That might be a worthwhile, you know, investigation. Yeah. Let me uh let me rip through these because I didn't even ask you how you got into this.
It's so stupid. Uh Mathman says, uh I buy a quarter cow every year from a farmer, and part of it involves taking it to the butcher uh and ask and saying how I want things cut and divided up. Do you have any recommendations for fun or different cuts to ask for how to make the best out of my quarter cow? Quarter cow, it depends on which quarter, right? Yeah, it when you get a quarter cow, it's hard because they're gonna give you a lot of grind.
And they're gonna give you probably a few cuts of premium stakes, ribey's New York, stuff like that. Maybe a couple fillets. Um he mentions the Vacchio. I don't even know that cut. Vacchio, I think is flank.
Flank or it's it's uh you know, Spanish for flank. Any miracle cuts that's gonna make Math Man look like a rock star when they're talking to their processor? Ask for a chucka. Chuck eyes are great. Yeah.
Chuck guys are great or uh a chuck tender, if they can do a chuck tender, uh you'll love a chuck tender he'll love a chuck tender. Yo, yeah, give me some chuck tenders. Like that? Yeah, give me a chuckle. Don't grind it all.
Give me some chuck tenders. Don't don't don't don't don't put it in the stew meat, jerk. Like that? Yeah, just like that. All right.
All right, hold on. Kim writes, possible question uh for Edward. I'm interested in general thoughts about um Umai bags. Is that the name of the bag that we were talking about? Yeah, those membrane bags.
Yeah, also specifically, so we got you there, Kim. Also specifically, how do you uh how do you know if aged meat has gone the wrong way? I put a good meat uh good bit of meat in an Umay bag and then uh went on a long vacation. It was fifty-four days before I trimmed it, vacuumed, and froze it. Like uh so I guess the question here is how do you know if it's gone the wrong way or too far in one of those bags?
Um, I mean, if you're talking about spoilage, it's usually gonna be the smell. You know, smell it's gonna be a very prof it's gonna be a very profound spoilage smell in the meat. Um and you'll probably see like greenish build up. You know, it's kind of like the the meat gets mushy and it's really like breaking down. So by the way, do you inoculate with cultures or do you just let it go wild and like whatever the house is, the house is?
No, but we we built the house. So we inoculated the house and then the house in and then the house gets into the meat. Cool. Yeah. Uh Wenrik asks, can you discuss good resources for meat aging at home?
I have an old refrigerator with a manual temperature dial, a manual humidifier, a UV C bulb. What's UVC? Oh, uh ultraviolet, the um sterilizer. Uh not sterilized, you know what I mean. Fan and an inkbird temperature humidity controller, but I haven't actually put it all together yet to try to age meat, and I prefer not to ruin things.
Yeah, you know, uh, he's got all the components there to for a good start. Um I would say, you know, keep it nice and cool, you know, keep it like 35, 37 degrees. And then there's a lot of sources nowadays, there's a lot of sources on like social media, YouTube, you know, Google. You can find a lot of information. Does constant UV light mess with the flavor?
I would I would I would recommend uh two guys send a cooler to the YouTube channel that does expect the uh aging and charcuterie. I would I I would think that fat and meat responds to intense amounts of UV radiation. Does having the light on all the time change anything? It does. Yeah.
Mm-hmm. Not not in a good way. I would guess that. That's what I would guess. Yeah.
So people, don't leave that light on all the time. In the negative five seconds that we have, uh, how do you how'd you get into this? Pure hobby. Yeah? Pure hobby.
Yeah. I just uh I started like cooking a few uh several years ago and then I was just looking for products that I wanted to use for cooking and um meat was a big thing because I love meat and I was having a hard time finding a good source for like dry aged meat that really kind of impressed me. So I started to look into how what dry aging was and how do people go about it, how do big butcher houses go about it, and started playing around with it and I started tweaking all these little variables and all these pulling all these triggers to see if I can create the create an environment that actually created a product that was special and made a difference. Nice. Well, we appreciate it.
We love the product. Uh Edwardsagemeats.com, is that correct? Yes, sir. And uh follow you on Instagram. Also, uh for those of that are our Patreon members, I think we have a discount going, or we did one.
And I'm sure that Edward would be happy to answer your further questions about uh either starting a business or uh age meats on our Discord. Um, you know, he's around, he's always been helpful to me. So thanks for coming on. We appreciate it. Yeah, thank you.
Loved being here. That was great. Cooking issues.
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