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.