Yeah I think I will do that myself tbh. I think that's where Guga gets his from too. I just want the American Wagyu though. The Japanese stuff is still not appealing to me no matter how many times I see a video on it.
It kinda comes down to culture because in Japan you eat rice with small portions of side dishes. The meat is a side dish, however in the US steak is the main course and will take up that role so you don’t get sick after eating a whole lot of it
A huge misconception with wagyu is that it’s not really meant to be eaten as a steak for 1 person. That’s a pretty western notion, and a western portion size as well. In Japan it’s typical to get small slices of Wagyu and then a large bowl of rice to fill you up.
Made an American wagyu today! First time cooking it and I was excited! It was super tender and juicy! But I’m so use to the normal steak taste the taste threw me off a bit. It wasn’t bad, not at all. But I need to try the Japanese wagyu next!
I tried it all, japanese A5 and so on, seriously i don’t like the taste, it tastes just like what it is, pure fat. I can barely eat to much salmon cause it’s to fat. I want to puke after it, the only Japanese wagyu cut I enjoyed was the sirloin, thanks to not being to greasy with fat. But still have that amazing pink meat. I ironically prefer the Australian wagyu/Texas beef.
Same a couple years later, my in-laws bought some American Wagyu , I seared it up and it was good enough but so oily I barely got beef flavor from it… for me a nice bbq ribeye is my thing
My theory on the crust difference- the maillard reaction occurs with proteins, not fat. American wagyu had more meat/protein, so more maillard reaction and thus caramelization is occuring, giving the crust a deeper color. Wagyu is composed of more fat, so less maillard reaction is occuring during the sear, so the crust is lighter in color.
For me and my experience the biggest difference is the consistency of the fat. With Japanese wagyu I believe the fat is unsaturated which creates that melt in your mouth feeling due to its melting temperature being much lower than saturated fat. I believe crossing a black angus with Japanese wagyu results in the fat being saturated which has much more of a bite. I don’t know why more people don’t talk about this. It’s like the biggest difference
i think he looks like the friendly nice love interest in an american high school movie who has a red letterman jacket! He doesn’t look like a bully at all, his eyes are too kind
can you just move the camera further a lil bit? I really want to see the chef with their foods in 1 large frame Btw love your contents, I learned so much since I watched your videos. Keep up the work !!!!!
OMG! Wagyu and jamon iberico I am drooling, I am mentally and visually exhausted Nick, but thank you so much for the dream! "I love you Nick" I am trying to get my 12 year old nephew to become a master chef!
I want the next video to be of making the food that got you into master chef, which as far as I’m concerned, is lamb with a super cool sauce. ALSO YOU BETTER POST TODAY!!! I’m deprived of learning how to make cacao into pudding or something.
Thanks for the video Nick! Two quick questions if I can: do I have to scrape the salt off the meat before I cook it? I remember once not doing it and turning out with a very salty crust :( and also: after the 15 minutes cool-down is the meat warm enough to eat or do you have to heat it up again?
When you cook often heat barely effects your hands anymore. Just earlier I was putting garlic into a boiling pot and literally dipped my fingers in to get the little bits off, it's a cook thing!
@@Belllean no that's just common sense, u build up a tolerance from touching hot things. there is no normal chef out there sticking there finger in boiling oil. If you are such a good chef u will realise that the consistent heat against ur skin forms callouses, the callouses can dampen heat, most chefs can completely ignore oil splatter from the pan or flipping meats with there hands, but that doesn't mean that u can just stick your hands in boiling liquids, there's a difference between a quick sting and scorching. So don't try condescend me like ur some sort of cooking master if u dont understand common sense, i've spent plenty of time around welding and furnaces to know that a bit molten spatter isn't much but i'm not gonna just put the welding tool against my hands, there's people out there that are so used it they don't bother putting on welding helmets but yet again they aren't nearly stupid enough to touch it.
@@BOOG-2 She clearly doesn't know what shes talking about, i bet she's just a normal home cook who can deal with a bit of pan sputter. don't get why she has to be so rude just because someone said she was over exaggerating. if she said she was cooking with freshed batter food i might believe she can put her fingers in the boiling liquid for maybe a second, but no apparently she washes garlic of her fingers with boiling liquids. A little hint for Annie Lynn the reason heat won't instantly burn someone's hand when using batter is due to the fact there hands are wet which causes a small steam barrier to form between his hands and the oil, but this will only work for a few seconds, just like when that guy touched molten lead with his bare hands.
It is an unbelievably sublime experience. I highly recommend you save up and buy yourself a piece of Wagyu steak one day. If you live in California, check the meat section within the local Japanese grocery stores in San Jose. You have your picks of fresh or frozen wagyu cuts. Or, check the freezer section of your local Costco.
I’m thinking that American wagyu could be more reliably purchased and available because of the cheaper price and obvious availability. I think the Japanese wagyu is something you can treat yourself to every few years/months depending on your paycheck.
Fat carries flavor. It isn’t a substitute for flavor. I think it comes down to texture vs flavor. If you like filet mignon better than a ny strip, you will like japanese wagyu better than american wagyu.
Subscribe for STEAK!!
First
Lol bro comment 2 year later lol
bro comment 2 years later
stak?
St-ache? Hell nah.
Wagyu Tiers: Japanese > Australian > American
Look at jack man , so inspirational
Hi Jack
Ily
Jack Mancuso Has entered the chat...
Uruguayan wagyu its pretty good too.
Nick:Wagyu is nice, soft and delicate
Also Nick:* slaps them together
He’s nick what do u expect
Slap*
Beat that meat!
Lmaaooo
Man got excited about a ballon when he has $300 pieces of meat right infront of him
@@aiklintok8046 ok grammar nazi
Right in his mouth actually!!!
Lol
@@swagalicious1521 man got his priorities straight
@- what did he comment?
"I'm just using salt, because I want the meat to really speak for itself"
*buries meat under a metric ton of cured egg yolk*
Lol exactly what I was thinking. Either way love these videos!
I was gonna make this comment 😂
I was looking for this comment
Same 😂
Same.lol
That American Waygu looks like it’s dripping *oil* when cooked. *6:26*
_I wonder why._
It’s an American secret.
Why
@@Lego-gb6jb joke
@@tyrax.gaming oh
Yeah it’s the fat, the Japanese has the fat dripping to it’s just fat
Nick should roast his own coffee berries and make tiramisu!
Berries lmao
@Dylan Padilla-Castillo *Berries, thats where they get the coffee beans from
@Dylan Padilla-Castillo berries
Nick should grow his own wagyu cow
You given the man ideas🤣🤣🤣
Nick is just paying the wagyu shop's rent at this point
I actually tried wagyu from wagyu shop and it was the best steak ever omg. I can see why he shouts them out
@@FB17404 from the wagyu shop he said lol
Yeah I think I will do that myself tbh. I think that's where Guga gets his from too.
I just want the American Wagyu though. The Japanese stuff is still not appealing to me no matter how many times I see a video on it.
@@8MoneyIzmyMission8 America 🇺🇸
It kinda comes down to culture because in Japan you eat rice with small portions of side dishes. The meat is a side dish, however in the US steak is the main course and will take up that role so you don’t get sick after eating a whole lot of it
The only downside with Japanese wagyu is because of its fatty contents it’s hard to eat more than just a few bites of it
Every shot is perfect😉
Amazing filming Nick👌
The Japanese one looks tastier but the american one looks more filling
That Wagyu fat will cripple your stomach after an 8 ounce steak. It’s really really heavy
@@vahgarimo9864 Yeah you can't really eat much at once. That's probably a good thing tho considering the price.
Aidan Perrin No wonder why it can cost up to 1000nds of dollars cud it is so rich
Imo the wagyu looks too fatty (at least when it was raw) but I'm sure it tastes good
A huge misconception with wagyu is that it’s not really meant to be eaten as a steak for 1 person. That’s a pretty western notion, and a western portion size as well. In Japan it’s typical to get small slices of Wagyu and then a large bowl of rice to fill you up.
Made an American wagyu today! First time cooking it and I was excited! It was super tender and juicy! But I’m so use to the normal steak taste the taste threw me off a bit. It wasn’t bad, not at all. But I need to try the Japanese wagyu next!
Post it on TH-cam
I tried it all, japanese A5 and so on, seriously i don’t like the taste, it tastes just like what it is, pure fat. I can barely eat to much salmon cause it’s to fat. I want to puke after it, the only Japanese wagyu cut I enjoyed was the sirloin, thanks to not being to greasy with fat. But still have that amazing pink meat. I ironically prefer the Australian wagyu/Texas beef.
Unless we’re talking sirloin. Then I take the Japanese. But black Angus is awesome as well.
@@trevipp I tried wagyu it tasted like a normal meat but way softer and hotter
Same a couple years later, my in-laws bought some American Wagyu , I seared it up and it was good enough but so oily I barely got beef flavor from it… for me a nice bbq ribeye is my thing
”Just a little bit of salt” *covers whole thing* 3:37
Not trying to be that guy lol but anyways its cause its fine salt
That's just a pinch, which is not a lot
@@xx_rgamingr_xx2467 Not really. That's just how much you should salt your steaks.
@@816aidan not its because its fine salt, flaky salt wouldn't be as much
Idk this TH-cam channel is hard to beat I love this channel.😃
I’ve never been this early before! I just wanted to say you’re a huge inspiration Nick! Thank you for your videos!
This guy's blue/green eyes give his videos a unique experience.
i thought they were green tbh
@@user-om3nd4rl7w Whatever it is, they're nice.
@@user-om3nd4rl7w me to
Yeah now i think about it ○-○
Hey nick you are one of my favorite TH-camrs and you inspired me to cook thank you
My theory on the crust difference- the maillard reaction occurs with proteins, not fat. American wagyu had more meat/protein, so more maillard reaction and thus caramelization is occuring, giving the crust a deeper color. Wagyu is composed of more fat, so less maillard reaction is occuring during the sear, so the crust is lighter in color.
YeaH… that’s exactly what I was thinking!
For me and my experience the biggest difference is the consistency of the fat. With Japanese wagyu I believe the fat is unsaturated which creates that melt in your mouth feeling due to its melting temperature being much lower than saturated fat. I believe crossing a black angus with Japanese wagyu results in the fat being saturated which has much more of a bite. I don’t know why more people don’t talk about this. It’s like the biggest difference
When recommendations are faster than notifications.
It is very nice of nick to spend so much on food. Just for entertainment
@Dahlia Diez Chan yes true
Imagine you accidently take sugar instead of salt
they both look the same
Wouldn't sugar be good too?
@@mirai5268 no
@@mirai5268 on a steak? Are you out of your mind?
I once put salt instead of sugar in my milk :(
"Just a little bit of salt..."
*dumps handful of salt per side*
That's how you do it
@@niceguy1891 lol
@@_sultana_8947 lol
The more salt on a steak when it's raw the better
@@PUNISHERMHS_2021it’s not raw fool it’s medium rare that’s how wagyu is supposed to be cooked
I see where you got a lot of inspiration for this video ;) both of you are awesome!
Why do you look like the bully that is in high school, has a mustang and a red leather jacket in an american movie?
Umm
Wtf
Umm ya I got bullied
i think he looks like the friendly nice love interest in an american high school movie who has a red letterman jacket! He doesn’t look like a bully at all, his eyes are too kind
LMAO I-
I think this is the earliest Nick has ever posted, at least in California (it’s 12 in Boston)
It was only at 9:00 am thats not early
@@madeleine_rocha time zones
Yea, true, but the earliest
What time was it there?
Nick:“Just a little bit of salt ”
Also Nick:continues to sprinkle a handful
@somekindaokayguy h
Haha was searching for this comment
Well dang man why are you so mad at him, dont get salty.
Nah it’s cok-
12457
Nick: "I love balloons" 9:32
Me:.... Are you secretly Pennywise?
“We NAILED that crust”
Me, sitting on my bed doing absolutely nothing:
*Thank you* 😌💅🏽✨
Bruh
Bruh
Bruh
Bruh
Bruh
Im glad im not the only one who uses their hands way too much when talking lol!
Came from stories?
The Japanese crust is lighter because it literally gets fried for the amount of fat it has
You figured it out noice
Plot twist: He IS sponsored by The Wagyu Shop, this is his way of secretly promoting it without people skipping the sponsor statements
That would be illegal
I was literally thinking that too 🤣
youtube would ban him if they ever find out soooooo probs not the case lol
@@Kuga_Yuma why
@@llsenju5341 it's against TH-cam guidelines on the internet you have to make people aware of sponsors
seeing nick get excited and happy over a balloon is kind of wholesome
I've purchased and cooked a few of the American Wagyu and they are delicious!! can't wait to try the Japanese one!
Who else would be more psyched for a cutting board reveal from Nick than a Dream one?
I would, lol
Me
@Abbas Zorkot 😂😂😂😂
Yes i can read Arabic 🙃
Tfs a psych
I know this is a bit late, but can you do a 1 million special dish? Something you’ve never done before on this channel
This man is such a good cook.
He was in master chef for a reason
@@losamigos6957 Exactly, I wouldn't even dream about becoming a good chef like that. I can only make eggs and pour some cereal. 😆
@@raaaaamen2329 it's surprisingly easy to follow a recipe and end up with a great dish; in that way anyone can be a great chef
@@frespects9624 Ik, I still do that and I end up having to eat something else. 😣😆
Great video!! I really enjoyed the education on the 2 meats. Thank you
can you just move the camera further a lil bit? I really want to see the chef with their foods in 1 large frame
Btw love your contents, I learned so much since I watched your videos. Keep up the work !!!!!
“Today we’re going to be doing something different but kinda the same”Seths bike hacks
I see other mtb riders also like cooking
@@jadenyork4560 yessir
When he said we will be doing something different Seth was the first person I thought about
Japan: *wins against America*
America: Here comes the sun
OMG! Wagyu and jamon iberico I am drooling, I am mentally and visually exhausted Nick, but thank you so much for the dream! "I love you Nick" I am trying to get my 12 year old nephew to become a master chef!
I love your vids pls keep posting!!
i enjoyed this very much. thank you nick!!!!!
I think Australian wagyu is the best one. Its a perfect balance between both imo.
Hi I’m a huge fan but I would like to know what you eat on a regular basis and how you stay in shape with all these food products you eat!
He eats 3 wagyu cows per day
prob free mcdonalds.... or in and out...lol
Pretty sure he's just forgotten about throwing the knife
I think he said before that the knives get damaged when he throws it.
Even though I love cooking meat the most satisfying point of this video is listening to your knife glide across the cutting board
homie gotta be on sum makin these videos wit these ole detailed ass explinations
My man spends about 100 to 200 dollars and it a 10 min vid. That why he's one of my fav TH-camrs
Have u heard of mrbeast
@@revrsefate5984 difference is that he doesnt have any sponsors unlike mr beast so its coming out of his own pocket
@@revrsefate5984 mrbeast doesn't pay for shit, he makes other people do that.
“That crust is absolutely dripping” cuts to show the American wagyu in supreme
Nick without knife throw is like Emeril lagasse without "bam!"
Love it. Your videos keep me cookin
I want the next video to be of making the food that got you into master chef, which as far as I’m concerned, is lamb with a super cool sauce. ALSO YOU BETTER POST TODAY!!! I’m deprived of learning how to make cacao into pudding or something.
That Japanese wagyu just looks so good
You should do a “professional” ramen video
Please try and make Filipino food (ex. Sinigang, adobo etc) and add your own style to it.
Love your content
Look so good nick keep it up so good
"Just a little bit of salt"
*CONTINUES TO PUT A LAYER OF SALT*
...and?
Thanks for the video Nick! Two quick questions if I can: do I have to scrape the salt off the meat before I cook it? I remember once not doing it and turning out with a very salty crust :( and also: after the 15 minutes cool-down is the meat warm enough to eat or do you have to heat it up again?
I'm gonna guess you put a tad too much salt
@@Quocalimar or used table salt. Courser grain kosher is great
I love how he shows us how to cook it when we to broke to buy it lmao😂😂
Soo ok walk for your broke ass self lol
I love your videos keep it up
make long videos like this. make more of em
When ever I watch this I feel hungry
My man really flips the wagyu like he's not touching burning hot pieces of meat
When you cook often heat barely effects your hands anymore. Just earlier I was putting garlic into a boiling pot and literally dipped my fingers in to get the little bits off, it's a cook thing!
@@Belllean no its not, you will be less effected by heat but no one dips there fingers in boiling liquids. Thats just over exaggerating
@@BOOG-2 you're obviously not someone who can handle a lot of heat, no need to deny things you clearly don't know about
@@Belllean no that's just common sense, u build up a tolerance from touching hot things. there is no normal chef out there sticking there finger in boiling oil. If you are such a good chef u will realise that the consistent heat against ur skin forms callouses, the callouses can dampen heat, most chefs can completely ignore oil splatter from the pan or flipping meats with there hands, but that doesn't mean that u can just stick your hands in boiling liquids, there's a difference between a quick sting and scorching. So don't try condescend me like ur some sort of cooking master if u dont understand common sense, i've spent plenty of time around welding and furnaces to know that a bit molten spatter isn't much but i'm not gonna just put the welding tool against my hands, there's people out there that are so used it they don't bother putting on welding helmets but yet again they aren't nearly stupid enough to touch it.
@@BOOG-2 She clearly doesn't know what shes talking about, i bet she's just a normal home cook who can deal with a bit of pan sputter. don't get why she has to be so rude just because someone said she was over exaggerating. if she said she was cooking with freshed batter food i might believe she can put her fingers in the boiling liquid for maybe a second, but no apparently she washes garlic of her fingers with boiling liquids.
A little hint for Annie Lynn the reason heat won't instantly burn someone's hand when using batter is due to the fact there hands are wet which causes a small steam barrier to form between his hands and the oil, but this will only work for a few seconds, just like when that guy touched molten lead with his bare hands.
I’m so early there are no Gordon Ramsey comments saying nicks a donut for squeezing the juice out
He’s a donut for squeezing the juice out
Looks delicious Nick!
Changing shots for every sentences is quite distracting tbh, but great content. Thank you.
Can you please do a macaron video? I am struggling making them and it would be very helpful.
The Japanese wagyu design looks like the design of your knife. I don’t remember what the patterns on the knife are called but it looks good.
damuscus patterns, and yes I want me a piece of that Japanese heaven
Folded steel
Nick: I’m only going to add salt so we can really taste the wagyu
Also nick: now lets go ahead and grate a dozen cured egg yolks on top of the wagyu
Ruined it with the egg yolk
Yeah… the fuck was that. And his medium-rare is rare. I like rare steak sometimes and eat tartare. That’s not mid-rare that’s rare.
@@cornwat u Cleary don’t know how to cook as the egg yolks taste creamy and salty and that was medium rare the meat was just darker to begin
@@Callawaygolferyeah but the egg yolks will subtract from wagyu flavor, which nick said he wanted
@@Callawaygolferand that is definitely a rare unless the camera is screwing with us (adam ragusea cutting board steak for info, near the end)
Nick: we nailed that crust
me: feeling proud as i did it
6:38 when the juice drops were falling my mouth was watering
alternative title: who can massage cows better
More about growing the but ok
@@TNPK_ no, they massage so they make the meat wagyu for 100 days
@@cukelol i dont think you realise how different types of cows evolve when bred, grown and fed differently
@@TNPK_ yes but they have ***Diffrent** types one has a buttery meat called a5 Wagyu massaged in order to get that cut
@@cukelol my bad, i red massacred. Thought you were one of those ppl. And different is spelled correctly.
I really want to try out japanese wagyu one day 🥺
It is an unbelievably sublime experience. I highly recommend you save up and buy yourself a piece of Wagyu steak one day. If you live in California, check the meat section within the local Japanese grocery stores in San Jose. You have your picks of fresh or frozen wagyu cuts. Or, check the freezer section of your local Costco.
Who else is watching but won’t make 😂
Everyone
@@ronyodeh1553 haha yeah i was gonna type this
the thing is nobody can spend $300 on steak, nice comment though
I think about 98% of people watching..
Addicated to your cooking videos ❤️
Cooking my American Wagyu tonight! Great video!!
Comments:63
TH-cam:The best i can offer you is 3
Did anyone recognised one thing about Lynja's liquidfy editing in this video?
I’m thinking that American wagyu could be more reliably purchased and available because of the cheaper price and obvious availability. I think the Japanese wagyu is something you can treat yourself to every few years/months depending on your paycheck.
I never ate steak
I have concluded that Nick’s top three favorite things are tanghulu, wagyu, and cacao pods
Thank you so much !!
you should make a cook book with all your recipes
My million dollar cookbook
Foreshadowing??? Lol he finally did
I’m not a huge fan of wagyu though because personally I prefer lean beef.
Agreed.
nick is just flexing his wagyu at this point lol
Too true 😂😂😂
Ikr 😑
7:13 his cutting board looks all good, even after those knife shots
Which one is better
Nick: yes
The Japanese wagyu looks so good!! 😋
i have half Wagyu cattle there half Wagyu and Half Black Angus
How many times did this guy say crust in this video
nick singlehandedly carrying the wagyu industry
I am glad you said temperature wise because that meat looks absolutely rare.
Yea it is pretty rare thats why its so expensive.
@@ghoul7979 I was talking about doneness of the meat.
@@johnrupesh4535 It was a pun. Like its rare so its expensive
I could eat the worst Wagyu in the world and it still would be THE dream
Fat carries flavor. It isn’t a substitute for flavor.
I think it comes down to texture vs flavor. If you like filet mignon better than a ny strip, you will like japanese wagyu better than american wagyu.
But american crust looks sooo good
You don’t know how hungry I got watching this-
I eating Wagyu at the same time I’m watching you eat Wagyu 😅
Fun fact: I have never eaten steak
Ur probably poor
@@McChicken1999 wtf lmfao
@@McChicken1999 btw *you're
@@McChicken1999 A decent steak isn’t that expensive…