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Does Steak Get Better With Age? (2 Weeks to 160 Days) | Bon Appétit

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Butcher Brent Young from The Meat Hook joins Bon Appétit to break down what happens to the same cut of sirloin steak when it’s dry-aged for four different durations. From just a couple of weeks to a whopping 160 days, learn how the appearance, smell, texture, and taste of a sirloin evolves throughout the aging process and answer the question for yourself: does steak really get better with age?

Director: Jen Osaki
Director of Photography: Kevin Dynia
Editor: Phil Ceconi
Talent: Brent Young
Sr. Culinary Director: Kelly Janke
Producer: Kevyn Fairchild
Culinary Producer: Kat Boytsova
Culinary Associate Producer: Katrina Zito
Line Producer: Jen McGinity
Associate Producer: Michael Cascio
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Cam Op: Jeremy Harris
Assistant Camera: Paola Esquivel-Oliveros
Audio: Michael Guggino
Production Assistant: Tim Colao
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Andy Morell
Assistant Editor: Diego Rentsch
Graphics Supervisor: Ross Rackin
Graphics, Animation, VFX: Léa Kichler

0:00 Introduction
0:19 Appearance
2:25 Smell
4:25 Texture
6:45 Taste
10:18 Final Thoughts

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ABOUT BON APPÉTIT
Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.
Category
Food
Tags
aged steak, aged steak difference, aged steak recipe
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