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  • Hey guys. Salut. This is Alex.

  • So welcome to this last episode of the 'Dry Aged Beef Odyssey.'

  • Today is a big day because we are going to be tasting 50-days old dry-aged beef ribeye.

  • Before we do that, I want to give you guys a sneak peak on what my ribeye has become.

  • Spoiler Alert, it is not very appetizing for now, but you get a look beyond things.

  • Let's go.

  • Okay.

  • So what you see now is a fully dry-aged ribeye.

  • So the outside is really dark and dry.

  • There is a tough outer layer on this beef ribeye.

  • The smell is good. It's gentle.

  • It smells buttery and fatty, but it smells good.

  • The bone is now stepping outside a little bit more than it was in the past.

  • All the fibers, all the details of the skin are now more visible as the water has mostly evaporated on the outer layers.

  • There is no mold, there is no weird spot whatsoever.

  • I hope inside it is still beautifully cherry red.

  • I just want to weight it to see how much moisture we have lost along the way.

  • So the new weight, one kilo and 700 grams, is way lighter than it was in the past.

  • If you remember well,

  • So basically it means we have lost about 20% in mass along the way which is, I think, massive.

  • I strongly hope I did not make a cured ribeye.

  • Unless it's very good.

  • You never know, it could be the new thing

  • So right, enough with theoretical stuff, let's go practical.

  • Let's go and taste this bad boy.

  • I think I gonna take my box with me because it is the most insulated container I have.

  • [French language]

  • I guess the bomb is back.

  • There is some strong excitement going on right now.

  • I mean I've been waiting for this day for like 50 days which makes sense.

  • I want to take advantage of this moment to really remind you that you can subscribe to my channel

  • because I make new videos every week

  • and it's always about food, but you know,

  • it's mostly about the adventure, about the inspiration, and about the creativity.

  • But I know many of you share this feeling with me.

  • [French Music]

  • I'm not going to lie, seeing those beautiful steaks was massive really for me.

  • I'm so glad that everything worked well and I think that it's about time to f[bleep]ing cook them.

  • Right.

  • Time to evaluate the whole home-made dry-aging beef situation.

  • About the taste first, it's absolutely stunning, completely worth it.

  • Um, probably the best meat I've ever tasted so far.

  • And now about the process itself, so it does need a bit of effort at the beginning.

  • Also you need to properly monitor what's happening along the way, but at the end of the day it works.

  • It works great.

  • And so question is, "Can we build on this?"

  • How can we improve the safety and the efficiency of my contraption.

  • Well there are many answers to this.

  • A more compact machine of course.

  • Different types of desiccant agent.

  • Data logging, wireless visual information, I mean there are many things we can always improve on this machine.

  • Yeah, I might do a version two at some point.

  • I learned so much along the way.

  • What's happening inside?

  • What's happening outside?

  • The techniques.

  • The job of being a butcher as well.

  • All those things in a fun way.

  • Mmmmm.

  • That's how learning should be in my opinion.

  • I hope you guys enjoy this series as well.

  • If you did, give it a like; thumbs up, and share that over your social media.

  • You know the details, #Spreaditlikebutter.

  • And last guys, it's been an absolute joy, absolute pleasure to have you with me in this adventure.

  • I can't wait, honestly, for the next one.

  • In the meantime, take care. Bye bye. Salut.

  • And yes, I still got a bomb in my trunk.

Hey guys. Salut. This is Alex.

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