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Is Dry-Aged Pork the Future of Steakhouses? Prime Time

Is Dry-Aged Pork the Future of Steakhouses? Prime Time

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Rating: 4.5; Vote: 2
Butchers Ben Turley and Brent Young embark on a four week-long dry-aged pork porterhouse experiment that they believe belongs on menus at top steakhouses. sandiegofun1: I have been dry aging all of my pork since you did this last year in the mini fridge. I've been going 50 days on whole loins and it makes pork edible again. I grew up on a large hog farm and haven't eaten pork in years until I followed you dry aging!
Date: 2021-05-12

Comments and reviews: 7


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Somebody showthisto Guga A. S. A. P. side note Ben and Brent should do a crossover with Guga. and Adam Ragusea. and Chef Tom from ATBBQ. COM. amd Alvin Cailan of the Burger Show who said during his Ask Me Anything that he would totally do a crossover with Ben and Brent. and Babish. and Mythical Chef Josh. and J. Kenji Lopez-Alt. and Joshua Weissman. and Ninja. okay last one and David Seymour. darn it I forgot Rhett and Link.
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I like you called it a porter house chop. When I butchered I was always curious why everything from the ribeye to the porterhouse is all a pork chop but on beef you ll have the porterhouse, t bone and ribeye.
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We did this in our restaurant. Don't believe this video! The pork is tough and sour. I don't know why they are so happy, bet they spent the evening on the toilet.
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not to be an ass or anything, but when i go to a steakhouse i EXPECT a beef steak, not pork, isnt the whole point of going to a steakhouse to eat steak?
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Ben's demonstration of the fat melting in the dry age chop got me to full on laugh out loud. These guys are so good! And The Meat Hook is awesome!
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And that's why you never mess with a butcher cause they break down whole animals for a living and humans are no different in physiology.
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