Tenderloin Shootout - Dry Aged vs. Fresh
Channel: Whiskey Philosopher
Date: 04/02/2021

Tenderloin Shootout - Dry Aged vs. Fresh
After much research, this was my first attempt at dry aging. I went with a tenderloin block aged in special dry aging bags (link below) for 45 days. First is the comparison of aged vs. Fresh tenderloin steaks. Then, this video takes you through the setup for aging, trimming, cooking sous vide, searing, and the taste test (but all that in reverse, see chapters below). Stay for as little or much as you like. 

Chapters 
00:00 Intro
00:53 Taste-testing comparison of aged vs. fresh tenderloin
01:47 Final analysis of aged vs. fresh tenderloin
02:42 Pre-seared meat right after Sous Vide, before cast iron
03:09 Tenderloin before aging
03:22 Tenderloin after again, trimming process
12:45 Seasoning Aged tenderloin steaks
15:37 Vacuum sealing Aged tenderloin steaks
20:00 Sorting through the rind trimmings for keepers
20:50 Summary and final comments

Links needed: 
Meat from: https://harnet.store/
Dry aging bags (Umai) from Amazon:  https://amzn.to/3cBEizq
Vacuum sealers:
My basic one from Aliexpress (no wet/dry mode): https://s.click.aliexpress.com/e/_9uzX8a
Fancier one from Amazon (wet/dry mode): https://amzn.to/2NS8dc6

Many thanks to Yuma for testing expertise

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