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
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