The video shows the process of testing matured meat prepared at home. The meat was matured for 35 days using fine salt. The cut used was ball of nets, typically used for stews and milanesa. The meat was ground with cherry fat to create hamburgers. The video also includes making onion rings and grilling Argentine chorizos. The final taste test revealed a subtle difference in flavor, but the maturation process might have lacked something essential. Further testing is planned.
1. The meat used in the video has been matured for 35 days using a bed of fine salt. [Source: Document(page_content="00:00:00.00: This meat that I have here upon arrival...00:00:04.95: result of a test that I wanted to do...00:00:06.99: with a bed of fine salt.")]
2. The meat, until now, does not present any type of strange or unpleasant odor. [Source: Document(page_content="00:00:21.06: meat, at least...00:00:23.64: present any type of strange or...00:00:26.22: unpleasant odor.")]
3. The meat is used for making meatballs, which are used in homemade stews in Mexico and to make milanesa. [Source: Document(page_content="00:00:47.73: use is the ball...00:00:49.68: of nets,...00:00:52.53: and to make milanesa,...00:00:56.04: bam pinitos that they call it in Mexico,")]
4. The meat is lean, and the cut used is not one of the finer ones that are commonly aged in restaurants. [Source: Document(page_content="00:01:05.19: was just making a...00:01:07.08: Try it because...00:01:09.42: so expensive in case it didn't look good. The...00:01:13.53: process I'm doing right now is...00:01:15.93: removing the entire external face that...00:01:17.76: it has a very strong flavor and...00:01:20.55: What is under...00:01:22.71: this layer and although we can...00:01:24.99: see some areas with...00:01:27.09: intramuscular fat, the truth is that this is...00:01:28.98: a fairly lean cut if I'm...00:01:31.11: honest, in fact when I put this cut in I...00:01:33.63: had no idea what was going on.")]
5. The meat is prepared by removing the entire external face that is not going to be consumed. [Source: Document(page_content="00:01:13.53: process I'm doing right now is...00:01:15.93: removing the entire external face that...00:01:17.76: it has a very strong flavor and...00:01:20.55: What is under...00:01:22.71: this layer and although we can...00:01:24.99: see some areas with...00:01:27.09: intramuscular fat, the truth is that this is...00:01:28.98: a fairly lean cut if I'm...00:01:31.11: honest, in fact when I put this cut in I...00:01:33.63: had no idea what was going on.")]
6. The meat is then prepared for hamburgers, weighing 632 grams and 415 grams. [Source: Document(page_content="00:01:49.28: 632 grams and the other 415 grams, this is...00:01:54.69: because it occurred to me that with them I can...00:01:56.43: prepare some aged meat hamburgers,...00:01:58.25: so now I am chopping them...00:02:01.17: to grind them later, but every...00:02:03.60: good hamburger has to have fat...00:0