Wagyu Tallow Dry Aged Prime Rib

Wagyu Tallow Dry Aged Prime Rib Dry aging has many benefits, but one downside is the necessity to trim off the dry outer layer (known as the pellicle). Between moisture loss and trimming, dry aging can lead to upwards of 30% “waste”. By covering the outside in things like butter or in this case wagyu tallow, we can reduce the need for excess trimming. After 30 days the beef underneath looked perfect, and I added a wagyu tallow compound butter before smoking, which was easily the best part. Smoked at 250F until 125F internal, I’ll definitely be making this again when the holidays roll around! ————— SUBSCRIBE and RING THE BELL to get notified when I post a video! PLATFORMS -Snapchat: https://www.snapchat.com/add/maxthemeatguy?share_id=Nzg2RjE4&locale=en_US -Instagram: https://www.instagram.com/maxthemeatguy/ -TikTok: https://www.tiktok.com/@maxthemeatguy -Facebook: https://www.facebook.com/MaxTheMeatGuy -YouTube: https://youtube.com/c/maxthemeatguy DISCOUNTS https://www.beacons.ai/maxthemeatguy WEBSITE https://www.maxthemeatguy.com/ FILMED BY Sophia Greb https://www.youtube.com/c/SophiaGreb ————— #wagyutallow #wagyu #primerib #ribroast #steak #ribeye #dryaged