Guga’s 1-Year Saffron Butter Aged Steak — Was It Worth the Wait?
Was aging steaks in saffron butter for a YEAR worth it? Guga tests 4 saffron experiments, finds a clear winner, and drops a safety warning about compound butter aging.
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I soaked Steaks in Hoisin for Months, Ate it… I’m Speechless — Guga Foods
Guga soaks picanha steaks in hoisin sauce for 35 days, then dry-ages them. The result? A Wagyu-like transformation that changes everything about budget steaks.