I found the BIGGEST restaurant SCAM on dry-age steaks!

A restaurant scam is a home cook's hack, thanks guga!

I think the dry-age fat versus real deal thing needs to happen

Guga: "Be careful, restaurants might be selling you fake dry-age". Me, who can't afford dry-age: "Absolutely scandalous".

So I worked in a kitchen that did both of these. The biggest difference was that they advertised what they were. More importantly they costed the steaks accordingly meaning that they did not mark up the cost to mimic the dry aged steaks that we also served.

Wow, you can tell how much he died on the inside upon realizing how frighteningly well that scam works.

Angel: “oh you tried to infuse the dry age flavor into th-“ Guga: “no I just slathered it on top man” That was probably the most heartbreaking dialogue I have ever seen on this channel 😂

Honestly Guga, that last method seems to have opened up a way to make dry age far less wasteful. Instead of throwing away the pellicles, you can render them down and make other steaks taste great, or infuse the taste of dry age into a lot of different things. You can use the rendered fat to coat a wagyu A5 and not have to waste any of the previous wagyu meat to get the dry age flavor. It's genuinely a game changer and opens up tons of possible experiments for your channel. So much less food waste as well!

This makes so much sense now. I was in Chicago eating at Remington's and I swear the dry aged steak I ordered was not dry aged and my fiance agreed, but having no way to prove it I finished my food and paid for the meal. I don't complain enough to know how to bring it up and I didn't want to ruin our guests meals since we were eating with 4 other people.

The look of disappointment on Guga's face when he realized the scam worked a bit too well 😂

Guga doesn't eat steak at restaurants and he is still mad about the deception on our behalf. Respect.

The control in this case should have been a really dry aged steak, so the guys could compare real dry-age to the fake dry-age steaks.

Surprising that the fat from a dry aged steak tasted like a dry age steak. Not that I am complaining that Guga pointed this out - it's really good for him to educate his viewers on a restaurant scam. But this also probably shows us that the fat holds a lot of the flavor of the dry age, so transferring the fat from another is probably 90% of what makes a dry age steak a dry age steak, and that knowledge in and of itself is probably very useful. Either way you look at this, this was a really insightful video!!!!

I'm not sure I've seen Guga this upset before. That last dry age scam hit him like it was like a personal attack. Speaks volumes as to how he is.

The thing is that you used a too good blue cheese. They would never buy a so expensive one that also has a really deep and unique complex flavour.

As a restaurant owner, thank you! I am going to implement this scam starting tomorrow.

I think a restaurant trying to scam people with a cheap "dry aged" steak, would not use an expensive blue cheese, but rather something that is funky but cheap, and melts easily. I'd love to watch that in a follow up video, compared to an actual dry aged steak, and another dry aged fat smothered steak!

I think we need a part 2 for this to really see the difference on the real and rendered dry aged

You can see the initial shock at 11:20 AND the lingering disappointment at 12:15-12:20 at how well his method on the last steak worked. Wow.

I'd guess the type and amount of blue cheese used would make a massive difference - using an expensive blue cheese and a decent amount of it probably meant that it imparted more of it's blue cheese flavour onto it, so it tasted more like a steak with blue cheese on it rather than a dry aged steak.

I love these videos, I find myself trying to make everything you do, and enjoy doing it. Have been watching and learning for some time. I now have a sous vide, pellet smoker, charcoal grill (favorite is offset), and find myself going into stores looking for unique things to up my cooking game. Thank you for taking the time to make great videos and doing all these testers. When I'm able to get everything for dry aging I will give it a try as well.