How long should you dry age a steak? 7 RIBEYES go head to head

Dry aging is a unique process that improves texture as well as flavor, transforming average steaks into fancy steakhouse level quality.

In this experiment we start with an American Wagyu rib roast from Blackhawk Farms. By slicing off a steak each week from the exact same roast, we are able to accurately monitor changes over two months.

The results were extremely eye opening! (as well as absolutely delicious!)

🔔 Subscribe and ring the bell to get notified when I post a video!

🔥 Social Media🔥

🎬 Main Channel:    / maxthemeatguy  
📸 Instagram:   / maxthemeatguy  
🎥 TikTok:   / maxthemeatguy  
📬 Facebook:   / maxthemeatguy  
🎊 Pinterest:   / maxthemeatguy  
.
.
🔥 Dry Ager UX1000 from Dry Ager link in bio    / @dryager  

🐂 American Wagyu from Black Hawk Farms    / @blackhawkfarms7050  

🖥 Website w/ Recipes and Discounts: https://www.maxthemeatguy.com

🌳 Discounts: https://beacons.page/maxthemeatguy

🎥 Sophia Greb    / @sophiagreb  
.
.
#dryage #ribroast #wagyu #wagyuroast #ribeye #ribeyesteak #mediumrare #experiment #dryager #dryaged #dryaging #howto #learnsomethingnew #meatexperiment #wagyumeat #americanwagyu #carnivore #sousvide #sousvidesteak #foodie #marbling #builtforbeef