What's your take? Hype or Dinner? Save 10% on Japanese Wagyu and everything else at Meat N’ Bone with coupon code EMV10 at emv4.me/MNB_Japanese_Wagyu - including the Prime Rib I cooked in this video - emv4.me/MNB_A5_Prime_Rib
Ate wagyu in Japan several times. The second way they prepped it is how it’s usually cooked in Japan, medium to medium well, and thin square slices. Due to the high fat content, it taste amazing.
Very, very interesting outcome! First off, I was right there with Nick asking about cooking temp. I was ver surprised to see you didn’t even need to make 100 degrees! I’m also very pleased to see taking it to well done enhances the flavor!! Can we have Nick and you both cook your favorite cut of beef?
I’ve had Japanese beef in Japan several times. Interesting note is that each region prepares it quite differently. In the Kobe region, it is similar to the additional sear you did. They sear the meat, then cut into slices and sear each side. Then they cut into slices, searing each newly cut surface. Finally, they cut into pieces, with all sides seared. (They do all of this on a steel plate with garlic and butter). Great video, guys!
I can tell you for a fact that my cholesterol and triglycerides have dropped since I have improved since I improved the quality of beef. I used to eat margarine as well. Switching to butter also has helped. I've lost a bunch of weight since the change. I didn't reduce the amount I ate, I improved the quality of the ingredients. I definitely believe wagyu can be considered healthy.
Cholesterol is not bad for you unless your inflammatory markers are high. Test your IL1 & IL6. If they are low, you have nothing to worry about. I've been on strict carnivore for over 4 years with Cholesterol at 600. I have a 6 pack at 40 and am very healthy despite multiple chronic illnesses. Meat is the best source of nutrients on the planet.
I've never heard of checking IL1 and IL6. Certainly you'd want your triglycerides and A1C to be low, so I would think the average person should start with that. Cheers to a fellow carnivore 🥩
The steak you put back on to sear looked incredible. I've never had Japanese A5, but I've had American Wagyu steak bites from Snake River Farms and 4 oz is plenty. The mouth feel is incredible and the more char the better.
The rare or medium rare steak is a myth. Most rare steak taste like medical waste. Everyone likes their steak charred. It only makes sense cooked has a better flavor
Interesting video. What I would like to see and this is something I've wondered about for a few years is just how much difference there is between most American Waygu and Japanese. And I'm aware Japanese Waygu has different grades,etc. To date I have only had Snake River Farms Waygu, New York strip steaks. They were very nice. I believe Waygu is appropriate for special occasions. But the art of bbq is taking a lesser cut and making it tender and tasty. Prime is fine but I've eaten some great choice and even select. Granted the lesser cuts to more time and knowledge to do right but at least for me that's the fun challenge. But if one is doing a prime rib for the family on Christmas? Get the best you can afford. Hmmmm meat. Everyone have a great Christmas 👍🎅🎄🍖🔥🍻
OK Elephant in the room. Right now where I'm at prime rib (Standing rib roast) is $7 dollars/LB (Publix and Food Lion). While it might be tempting to try this once there is NO WAY you could convince me to shell out $120 dollars/lb on Wagyu on a regular basis.
Good for you Al for standing up what you think. Thanks for all the research you did on wagyu beef. I started a Carnivore diet last spring when I could grill most of my food and lost 20lbs. In August I was force to move into a hotel while waiting on my house to be rebuilt and no longer can do carnivore diet. I was amazed that my doctor was for me doing a carnivore diet to lose weight and that a pure carnivore diet was good for you. So what temperature was your well done steak at? Thanks for the test of A5. I think about it when I get back home, but retired on SSA, I not sure I can do this test.
Man, I need to drive up and eat with you when you're doing these tests. I'm in the upstate of SC. I'll definitely give my honest, non-biased opinion. Especially for a beautiful A-5 Wagyu steak. 😂
@eatmorevegans i would really love to see you create shorts from your videos. As someone who is part of the shorts partner program i know how heavily its pushed on YT. And recently they added the feature to connect to a video as well. So you can go back and make reels from some Highlights from all the content you ever made and redirect those views to the full video :)
I'd like to try A5 wagyu at some point, but I think I'm just too cheap. I don't even typically buy steak unless they havesubprimal-ish cuts discounted, or I can get a whole subprimal vacuum packed to slice myself.
ive never had a whole roast and id sure be game to have it. That said, ive had a5 waygu ribeye and it was good, but i prefer regular prime. the a5 is so rich, i want to eat a ton of steak and i just cant eat a ton of a5. but hell, id be game to try :)
Why'd you wear heat protective gloves? You cooked it to less than body temp . If that ribeye was human, it'd be hypothermic 🤣 Next experiment, can I cook A5 Wagyu by letting a person with a fever hold it. 🥵🤣
What's your take? Hype or Dinner?
Save 10% on Japanese Wagyu and everything else at Meat N’ Bone with coupon code EMV10 at emv4.me/MNB_Japanese_Wagyu - including the Prime Rib I cooked in this video - emv4.me/MNB_A5_Prime_Rib
That prime rib looked amazing! Great video as usual, guys.
Ate wagyu in Japan several times. The second way they prepped it is how it’s usually cooked in Japan, medium to medium well, and thin square slices. Due to the high fat content, it taste amazing.
Very, very interesting outcome! First off, I was right there with Nick asking about cooking temp. I was ver surprised to see you didn’t even need to make 100 degrees! I’m also very pleased to see taking it to well done enhances the flavor!! Can we have Nick and you both cook your favorite cut of beef?
I’ve had Japanese beef in Japan several times. Interesting note is that each region prepares it quite differently. In the Kobe region, it is similar to the additional sear you did. They sear the meat, then cut into slices and sear each side. Then they cut into slices, searing each newly cut surface. Finally, they cut into pieces, with all sides seared. (They do all of this on a steel plate with garlic and butter). Great video, guys!
Good stuff. Love the science references as well.
Thanks!
I can tell you for a fact that my cholesterol and triglycerides have dropped since I have improved since I improved the quality of beef. I used to eat margarine as well. Switching to butter also has helped. I've lost a bunch of weight since the change. I didn't reduce the amount I ate, I improved the quality of the ingredients. I definitely believe wagyu can be considered healthy.
Amazing!
Love the videos! I’m wondering what Jess Pryles JKF method would be like on a Waygu steak. Get that char flavour with a super tender piece of beef.
Cholesterol is not bad for you unless your inflammatory markers are high. Test your IL1 & IL6. If they are low, you have nothing to worry about. I've been on strict carnivore for over 4 years with Cholesterol at 600. I have a 6 pack at 40 and am very healthy despite multiple chronic illnesses. Meat is the best source of nutrients on the planet.
I've never heard of checking IL1 and IL6. Certainly you'd want your triglycerides and A1C to be low, so I would think the average person should start with that. Cheers to a fellow carnivore 🥩
The steak you put back on to sear looked incredible. I've never had Japanese A5, but I've had American Wagyu steak bites from Snake River Farms and 4 oz is plenty. The mouth feel is incredible and the more char the better.
The rare or medium rare steak is a myth. Most rare steak taste like medical waste. Everyone likes their steak charred. It only makes sense cooked has a better flavor
LOL
Interesting video. What I would like to see and this is something I've wondered about for a few years is just how much difference there is between most American Waygu and Japanese. And I'm aware Japanese Waygu has different grades,etc. To date I have only had Snake River Farms Waygu, New York strip steaks. They were very nice. I believe Waygu is appropriate for special occasions. But the art of bbq is taking a lesser cut and making it tender and tasty. Prime is fine but I've eaten some great choice and even select. Granted the lesser cuts to more time and knowledge to do right but at least for me that's the fun challenge. But if one is doing a prime rib for the family on Christmas? Get the best you can afford. Hmmmm meat. Everyone have a great Christmas 👍🎅🎄🍖🔥🍻
Hair gives it flair 🤣 his signature look.
Thanks for the support bro!
Amazing stuff!🔥
OK Elephant in the room. Right now where I'm at prime rib (Standing rib roast) is $7 dollars/LB (Publix and Food Lion). While it might be tempting to try this once there is NO WAY you could convince me to shell out $120 dollars/lb on Wagyu on a regular basis.
Good for you Al for standing up what you think. Thanks for all the research you did on wagyu beef. I started a Carnivore diet last spring when I could grill most of my food and lost 20lbs. In August I was force to move into a hotel while waiting on my house to be rebuilt and no longer can do carnivore diet. I was amazed that my doctor was for me doing a carnivore diet to lose weight and that a pure carnivore diet was good for you.
So what temperature was your well done steak at? Thanks for the test of A5. I think about it when I get back home, but retired on SSA, I not sure I can do this test.
My son does carni in an appt... Just use different tools
I am in a hotel now. No kitchen at all.
@@michelesteward5170
Man, I need to drive up and eat with you when you're doing these tests. I'm in the upstate of SC. I'll definitely give my honest, non-biased opinion. Especially for a beautiful A-5 Wagyu steak. 😂
DM me on IG let's make it happen!
Yum!!! and as a bonus, Al just won the wet t-shirt contest!
Nobody really wanted that now LOL :-)
@eatmorevegans i would really love to see you create shorts from your videos. As someone who is part of the shorts partner program i know how heavily its pushed on YT. And recently they added the feature to connect to a video as well. So you can go back and make reels from some Highlights from all the content you ever made and redirect those views to the full video :)
Hi Mike. I’d love to get more details about what you’re seeing. Would you please DM me on IG so we can chat?
@@BehindTheFoodTV done
I'd like to try A5 wagyu at some point, but I think I'm just too cheap. I don't even typically buy steak unless they havesubprimal-ish cuts discounted, or I can get a whole subprimal vacuum packed to slice myself.
It's definitely something to put on the special occasions list
I told ppl that wagyu taste better well done they acted like I was crazy. And I’m someone who only gets regular steak medium or medium rare
They should listen to you more!
I’ll take medium
ive never had a whole roast and id sure be game to have it. That said, ive had a5 waygu ribeye and it was good, but i prefer regular prime. the a5 is so rich, i want to eat a ton of steak and i just cant eat a ton of a5. but hell, id be game to try :)
Honestly it's the one piece of meat that I can't eat by itself because it's so rich.
Why'd you wear heat protective gloves? You cooked it to less than body temp . If that ribeye was human, it'd be hypothermic 🤣 Next experiment, can I cook A5 Wagyu by letting a person with a fever hold it. 🥵🤣
Hang on. Is it Eat More Vegans or Eat More, Vegans?
The cows eat grass. I eat the cows.
Well done is aways better. Med Well is the perfect steak. You like char right? That means cooked is better. Try it with any steak.
Not sure I'm with you on well done prime steaks - but we agree on the Wagyu!
Love the videos, not the hair Ronald
indeed
Well I'm glad you like the videos more than you dislike the hair Ronald! Thanks for watching!