Job ad for Angel's position: "Responsibilities: Eat steak. Qualifications: Must like eating steak. Education required: Must know what a steak is. Physical Demands: Sit and eat steak. Benefits: Free steak. Compensation: Steak."
I would like to apply for the position advertised above. I have significant experience in all of the above criteria. Excellent references are available on request.
Actually I think it is great that they are honest with their opinions. And I agreed with them that it is the same. I ordered Ohmi A5 and Sanuki Olive A5 to cook side by side to see if there is any difference. And yes I carelessly broke part of the Olive because of how fragile it was. And yes I couldn't tell the difference. Nevertheless, the experience told me that yes wagyu is clearly better but not better to the extent that I would pay x10 the price for it over good old cheap australian grass fed.
A5 wagyu is good but almost too good. I find the fat content to be overwhelming. Personally I'd much rather have a nice USDA prime strip steak over eating like 2 pieces of A5 strip and feeling full. Plus with so much fat content you actually lose a lot of that sweet beefy flavor. On top of all of this, unless you let your steak rest a good 30 minutes, you're gonna lose quite a bit of the fat you paid all that money for once you cut into it. And if you dont wanna lose that fat you have to eat it cold. Wagyu can be a nice savory treat once in a blue moon but otherwise it is super overrated.
OMG Can you imagine being a guest at a cook out that he has cooked and prepared EVERYTHING OMG GUDA .YOU NEED TO HAVE A BLOCK PARTY AND FEED US SUBSCRIBERS LOL..MAKE IT HAPPEN 🙏🙏🙏🙏🙏🙏🙏💓💕💖💞💞😍💓👍👍
This channel has inspired me so much to start grilling up my own steaks. I even went to buy a new grill so i could have the charcoal. On top of that i started to make my own rub for my steaks. Thank you so much for the motivation. My girlfriend and my family are always so impressed with my grilling skills, at 18 years old currently, but little do they know i get all my information from the best cooking channel on TH-cam. keep up with the amazing videos.
Keep doing it bro, I’m 22 and based a lot of my cooking on TH-cam. I’ve gotten like really really good over the years. I mean I also did work in several kitchens so that helps but I learned so much from watching these types of videos. Seriously you will only get better and better
@@dylanjohnstone5119 vegetarian is more for dietary purposes and veganism is more for ethics so a vegan would probably be pissed about living next to guga
The aftertaste of the olive wagyu may have came from the oxidation from it being frozen for so long. That may also be the reason the difference in flavor wasn’t present. Might need a fresh one to taste!! Salute to you guys
Yuppp. I didn't like how it looked coming out that bag. To spend that kind of money and have them send that. He'll naw. I'm sending back. Like it was just in freezer to long. You kno exactly what's the problem bro💯💯
Well, oxidation comes from the presence of oxygen, not from being frozen too long. The vacuum sealing of the olive wagyu was likely subpar and left a bit of oxygen inside.
its not quite impossible, when it comes to such small differences the scales aren't all that precise, in lab where precision really matters ppl use more fancy scales and with a sort of glass cage to prevent air movement messing with the scale, and still sometimes u could see 1 mg difference
A lot of comments saying Guga got scammed with the olive wagyu. He has put out a lot of information on steaks over the years. I think I would give him the benefit of the doubt. Regardless, an entertaining and informative video. Great editting. Great job Guga.
Actually, the way they describe the “aftertaste” on the olive, I suspect they were tasting the oxidation. I know he tested it and said they couldn’t taste it, but I have definitely had meat where you can....
Yeah no I think the aftertaste was from either the olive-feeding or the oxidation or just from both. I have olive oil at home and used to taste it raw and they do have this weird aftertaste and smell like oxidation, can anyone describe the taste and smell of olive oil for me cuz I think i’m crazy to think olive oil overated
The olive steak was damaged from the freezing my guess is they didn't quick freeze it....the fibers of the meat were destroyed by the water inside the protein cells expanding as it froze...that's also why it was oxidized.
@@oliverkeely4767 if you watched many videos on vacuum sealing then you would realize some air is left behind. Also, it could have been a poor seal. The issue is you are assuming a vacuum seal is always perfect and there is not air left, yet that is not true.
@@ianc7713 if you studied science you would realise that there is a finite amount of oxygen within the bag for it to oxidise with, there would nee to be far more oxygen to get those results with this steak so it’s not vacuum sealed because there must be a hole
@@oliverkeely4767 actually, I do study science. If you read my comment I did mention something about a poor seal. Kind of synonymous to your suggestion that there may be a hole in the bag, don't you think? Maybe you should come up with your own ideas instead of taking mine.
Tastes like old meat, looks like old meat (oxidation), feels like old meat (crumbling), probably old meat. They didn't do a good job vacuum sealing these steak. A tight vacuum could minimize the oxygen and probably keep your meat fresher for long.
@@koirasty8691 fat tastes like fat. But the olive should make the meat taste different. They apparently didn't like the difference, or it was very old.
I remember when I first got Guga in my feed. His editing with the loud music when he was firing his grill made me laugh because it was a little cheesy, but now I see that it pumps me up enough to enjoy watching someone else eat steak.
Yeah, I'm not convinced it was as fresh as the other one. They said it had an tiny bit of "old" aftertaste too which probably wouldn't be there normally
@@Rhinop21 so are they not at good website to order from? I've been tossing around the idea of ordering a couple wagyu steaks for my family and I to try but I dont know what the best place to order from is.
Guga always gets them from grand western steaks but I think where he bought the olive wagyu isn't affiliated with grand western. So buy them from grand western steaks : )
Thumbs up for the A5 Wagyu beef! I brought the 2-piece A5 Wagyu from Costco for the first-time, that was the best steak I've ate! it was pricey, but I had to taste it for myself, it wasn't disappointing though, it's soft & buttery when biting into it, the texture of the meat was excellent.
You didn’t make a wrong turn, you just have no passion, drive, or grit. It’s not that guga and yourself traveled the same path and you veered off course, you simply lack successful qualities. Though, you can adopt these qualities at any given time if you wish..
Guga is very strict, I'm telling you, i can smell all those little moments filled with anger , i know you can't see it in the video but i definitely bet that he's a crazy when it comes to food....
Someone finally commented about this 😂 those steaks are way too expensive for him to be shoveling it down like he usually does. Gotta respect the Guga for buying such delicacies.
Charcoal has such an aromatic quality some people attribute to steak, but is actually the charcoal. I think because he used charcoal, there was flavor added to the steaks that made both steaks taste more similar. If he would have straight sous vide both steaks and finished it with the searzall, then you would be able to tell the difference more. Do This Again Guga!!!! Use Sous Vide Instead next time! =)
Charcoal gives flavour but remember those stakes are really similar the taste isn't that different, olive wagyu in my opinion contains way to much fat.
Charcoal tends to have that taste to it. If he did sous vide the taste would be more pronounced because it's saturation within the time cooked in water will allow for the meat to really release the flavor profile. The flames from the charcoal does change the appeal to most meats. I find smoking with wood a much more tastier alternative. Anyway, why not try another fried waygu steak? Been needing to see some more of these lol
it has to do with the composition of the fat. due to the olive diet the fat that is formed in the animal has a lower melting point, and thus when at room temp is far more malleable and flexible than a standard cut.
Just got a bunch of both! Your video definitely has made me excited! Can't wait to try it and share it with the Fam and Friends! Will try and do an update on what everyone thinks and which is better!
Guga: "I hope you guys get a chance to experience both" Me: "Mom, can we buy some cheap steaks for dinner?" Mom: "No, honey, here have some asparagus, they were on sale for $1.00 at the market, I bought 8 bundles of it"
I wanna buy an a5 wagyu strip, do a reverse sear by smoking it with applewood smoke, keeping it at 135(medium rare) and then sear it for the crust... what do you think?
Sounds very much like the oxidation of the olive wagyu turned some of its fat into rancid fats. I would try again and ask for a less oxidized one Guga. The difference in stiffness of the meat can be explained by the fat composition. Unsaturated fats, like oleic acid, are liquid at room temperature. The olive wagyu has more unsaturated fats than the A5, which has similar stiffness to butter at room temperature. Your steaks were probably still cold'ish, enhancing the difference.
The olive wagyu is very impressive for a grade 4 to be so close to a grade A5 is insane. I imagine if that was an A5 olive wagyu it would have beat the normal A5.
lmfao if you think paying 15-16 dollars for the world's best steaks is too much then you might either be a vegetarian or need to re-evaluate your life decisions!
Watches $145 steaks being eaten. Gets munchies. Eats tin of baked Beans.
I feel ya bro.
Cars 2?
Scrambled eggs and microwave-cooked bacon with a slice of honey toast here. Made sure to get it ready before I clicked "play."
For full effect, did you eat it out of a boot?
Bushes baked beans? Lol
Job ad for Angel's position: "Responsibilities: Eat steak. Qualifications: Must like eating steak. Education required: Must know what a steak is. Physical Demands: Sit and eat steak. Benefits: Free steak. Compensation: Steak."
I would like to apply for the position advertised above. I have significant experience in all of the above criteria. Excellent references are available on request.
Sam Heaton If you could refer a friend, please consider me one. Thanks -K
No problem brother I got you
No medical, retirement consists of a coronary blockage.
*Be super unappreciative*
The best jobs on TH-cam:
Mr beast’s friends and
Guga’s nephew
Also mark robers nephews
@@jimihenrik11 they are stolen
That is, until Guga finds out that you ruined his cast iron pan.
@@jimihenrik11 😂 😂 😂
@@nqh4393 today we will try to cook this "mystery" meat from my "meat dealer"
*Tries the A5: 'anyone who ever tasted it knows it right away, it can't be replicated'
*Tries the A4: 'it's exactly the same as the A5'
Lol
Actually I think it is great that they are honest with their opinions. And I agreed with them that it is the same. I ordered Ohmi A5 and Sanuki Olive A5 to cook side by side to see if there is any difference. And yes I carelessly broke part of the Olive because of how fragile it was. And yes I couldn't tell the difference. Nevertheless, the experience told me that yes wagyu is clearly better but not better to the extent that I would pay x10 the price for it over good old cheap australian grass fed.
aye, olive A4 tho
@@theylhompst Erm they bought A4 but I bought A5. Maybe they have limited choices where they lived.
A5 wagyu is good but almost too good. I find the fat content to be overwhelming. Personally I'd much rather have a nice USDA prime strip steak over eating like 2 pieces of A5 strip and feeling full. Plus with so much fat content you actually lose a lot of that sweet beefy flavor.
On top of all of this, unless you let your steak rest a good 30 minutes, you're gonna lose quite a bit of the fat you paid all that money for once you cut into it. And if you dont wanna lose that fat you have to eat it cold. Wagyu can be a nice savory treat once in a blue moon but otherwise it is super overrated.
Guga: “They weigh exactly the same”
.001 kg: *Am I a joke to you?*
Lmao!!
i was literally going to say that xD
Hahahahahahahah
Glad I’m not the only person to catch that. Oh well, not everyone know metric that well
@@vachugames_ stop being a culture volture
Weight scale
0.404kg = 403g
Physics: am i a joke to you
Lmao noticed that too
404 NOT FOUND
haha the american thought he was smart
@@dgh25 haha the alien thought he was clever
@@dgh25 haha when you are so biased that I'm actually from Hungary...
His bbqs are probably lit asf
They are
Is this a pun or??? 😂
@@GodIsGracious112 possibly
Pun not intended *
OMG Can you imagine being a guest at a cook out that he has cooked and prepared EVERYTHING OMG GUDA
.YOU NEED TO HAVE A BLOCK PARTY AND FEED US SUBSCRIBERS LOL..MAKE IT HAPPEN 🙏🙏🙏🙏🙏🙏🙏💓💕💖💞💞😍💓👍👍
This channel has inspired me so much to start grilling up my own steaks. I even went to buy a new grill so i could have the charcoal. On top of that i started to make my own rub for my steaks. Thank you so much for the motivation. My girlfriend and my family are always so impressed with my grilling skills, at 18 years old currently, but little do they know i get all my information from the best cooking channel on TH-cam. keep up with the amazing videos.
That's awesome, I just recently came across his videos and want to do the same as-well!
Keep doing it bro, I’m 22 and based a lot of my cooking on TH-cam. I’ve gotten like really really good over the years. I mean I also did work in several kitchens so that helps but I learned so much from watching these types of videos. Seriously you will only get better and better
Good on you man 👍
I like how Angel gobbled up $30 in less than a minute...lol
Id have finished it...😂😂... i like food too much.
I actually hated how he ate it so fast without waiting. Like a dog.
Matthew Chow
Let’s be real. In you were in his shoes you’d do the same thing
Matthew Chow like a little shitty dog who just scoffs down his food. What a waste.
boxrick He is literally eating food the way it was intended too, you would do the same.
The olive wagyu looks like a regular wagyu that has been left inside pineapple puree for 2 hours.
Nice! A true fan!
lmao they could be doing this and selling as olive wagyu
Probably artificial color
Jose Loves Tamales Do you not know what oxidation is?
to me it looks like it has been put together with meat glue. that also explains the tearing.
You know it is going to be a Great steak, when meat marbling looks like a Black Metal band's name.
underrated comment
@@Mertl. came here to say the same thing haha.
LOL
LOL
HAHAHAHAHA
Guga: Oxidation doesn't matter
Also Guga: The aftertaste tastes like an old steak
Lol
As someone who's had Olive Wagyu, it has nothing to do with the Oxidation, its the meat itself, it naturally has that taste
Jr V honestly for the cost? No, you can get far better steak for a quarter the cost
Jr V American wagyu is nothing special IMO. Australian is really good but Japanese is by far the best
@@sergeiofoz5352 probably because it was fed an olive diet
Imagine you are vegan and living next to guga. Either you stop being vegan or you hate him like hell. :D
You just stop being vegan. It's impossible to hate Guga.
Abe Froman I’m vegetarian I still like to watch food videos. I’m not hateful at all 😂
@@dylanjohnstone5119 wait until you smell them from your neighbours.
@@dylanjohnstone5119 vegetarian is more for dietary purposes and veganism is more for ethics so a vegan would probably be pissed about living next to guga
The aftertaste of the olive wagyu may have came from the oxidation from it being frozen for so long. That may also be the reason the difference in flavor wasn’t present. Might need a fresh one to taste!! Salute to you guys
Oxidation doesn't give flavour
Yuppp. I didn't like how it looked coming out that bag. To spend that kind of money and have them send that. He'll naw. I'm sending back. Like it was just in freezer to long. You kno exactly what's the problem bro💯💯
@@clashoclan3371 yea it does. It diminishes the flavor and it tastes old. If you watched his oxidation video you would know
Well, oxidation comes from the presence of oxygen, not from being frozen too long. The vacuum sealing of the olive wagyu was likely subpar and left a bit of oxygen inside.
@@Uldihaa At that price, that sucker is getting sent back!
403 grams
0.404 kilograms
(Thanos)
Impossible
(Thanos)
I am inevitable
rADARAPI yes
Heh
its not quite impossible, when it comes to such small differences the scales aren't all that precise, in lab where precision really matters ppl use more fancy scales and with a sort of glass cage to prevent air movement messing with the scale, and still sometimes u could see 1 mg difference
hitmandl ok
This man opens a new bag of charcoal every time he cooks
So Lets do it
He reuses the same clip.
Yeah it’s the same clip
Why did I believe it was a different video each time
The setting up the grill is the same clip. But the cooking is different obviously hahah
To be fair there olive wagyu was probably sitting in a freezer for months at least, that’s why it looked so oxidized and had holes and stuff
I know this is off subject, but omfg the pineapple marinade for two hour works.
thanks i was thinking about trying that when i watched that video. what kind of steak did you cook?
Shawneil Burgess chicken
Crosscut sirloin
@@luisvega2344 lmao "chicken"
@@deinelinus1783 nah i got a chicken aftertaste
A lot of comments saying Guga got scammed with the olive wagyu. He has put out a lot of information on steaks over the years. I think I would give him the benefit of the doubt. Regardless, an entertaining and informative video. Great editting. Great job Guga.
It’s the rarest steak until he cooked it.
Bruh
Ayyyyyyy
Nice
nice
Lmaooo
For that price, I'd be pissed my olive was oxidized that badly.
Same, but the way they described the flavor of it I wouldn't care in the end lol
Actually, the way they describe the “aftertaste” on the olive, I suspect they were tasting the oxidation. I know he tested it and said they couldn’t taste it, but I have definitely had meat where you can....
Joshua Dilly it looks rotten
@@94zay56 if that looks rotten, then wait till you see dry-aged steak
Yeah no I think the aftertaste was from either the olive-feeding or the oxidation or just from both. I have olive oil at home and used to taste it raw and they do have this weird aftertaste and smell like oxidation, can anyone describe the taste and smell of olive oil for me cuz I think i’m crazy to think olive oil overated
Me: accidentally burns a $145 steak
*drops it on the ground in a pile of freshly shaved hair and toe nail clippings
*eats it anyway
*doesn't care, eats it regardless
Matthew Mayhem liam steadman literally said this right before you.
Mr. Bass Boosted Man didn’t see that 🤷🏻♀️
Angel: “you have to have an acquired taste for meat”
Angel’s gf: *giggles*
The olive steak was damaged from the freezing my guess is they didn't quick freeze it....the fibers of the meat were destroyed by the water inside the protein cells expanding as it froze...that's also why it was oxidized.
Or it partially thawed during storage or transit.
How’s it gonna oxidise in a vacuum sealed bag genius
@@oliverkeely4767 if you watched many videos on vacuum sealing then you would realize some air is left behind. Also, it could have been a poor seal. The issue is you are assuming a vacuum seal is always perfect and there is not air left, yet that is not true.
@@ianc7713 if you studied science you would realise that there is a finite amount of oxygen within the bag for it to oxidise with, there would nee to be far more oxygen to get those results with this steak so it’s not vacuum sealed because there must be a hole
@@oliverkeely4767 actually, I do study science. If you read my comment I did mention something about a poor seal. Kind of synonymous to your suggestion that there may be a hole in the bag, don't you think? Maybe you should come up with your own ideas instead of taking mine.
Guga must use A LOT of charcoal, he opens a new bag each video 😂
I noticed that too
What if it’s the same clip of him opening a bag and he reuses it till he gets to a new bag
Reaper woooshh
Reaper woooshh
@@valfssantiago Not woosh, no setup for a joke.
Guga: After purchasing it from an online retailer this is the unboxing!
Emilio: Am I a joke to you?
you got scammed with that olive wagyu. You should try it again with a fresh one
It almost looks like they just soaked it in olive oil.
getting a "fresh" wagyu in the states would be very unlikely, time for a field trip straight to the source!
Well, it's kinda nice to be scammed with a piece of meat that tastes just like an a5 wagyu tho. Could've been worse
Interesting she picked up on the oxidation of the olive A4 steak.
Tastes like old meat, looks like old meat (oxidation), feels like old meat (crumbling), probably old meat. They didn't do a good job vacuum sealing these steak. A tight vacuum could minimize the oxygen and probably keep your meat fresher for long.
The olive steak look rotten from the oxidation. That’s why she said it taste like old meat. It was not as fresh as the A-5. Great video!
Wagyu Olive Steak A4 should taste way better than Wagyu A5 since they feed roasted Olives on them..but from my observation, its not worth the money.
@@gheerock4077 shouldnt the more fattier one taste better?
@@koirasty8691 fat tastes like fat. But the olive should make the meat taste different. They apparently didn't like the difference, or it was very old.
@@TheBupolo older meat has more umami right?
@@koirasty8691 I'm not sure. It looked like it was falling apart though
I remember when I first got Guga in my feed. His editing with the loud music when he was firing his grill made me laugh because it was a little cheesy, but now I see that it pumps me up enough to enjoy watching someone else eat steak.
Bro.. that olive wagyu shouldn’t look/feel like that. Absolutely got scammed on that one man.
I feel like it wasnt properlly vacuum sealed and it oxidised and became weird
Judging by the holes, it looks like it was injected to me.
@@descripto2586 Why would they inject it and with what
@@apextitanz2112 Olive oil
@@apextitanz2112 They inject the meat with water to gain weight so they can sell it not expensive.
There are videos on youtube.
That olive wagyu looked like someone took a blade tenderizer to it when you showed those holes.
Yeah, I'm not convinced it was as fresh as the other one. They said it had an tiny bit of "old" aftertaste too which probably wouldn't be there normally
Probably ran out of this years olive wagu where he got it
If it was as good as a5 despite that, good lord.
I'm sure it's old and it has probably been re-frozen multiple times.
@@draskuul that could be due to expectations
Your so transparent in every info in your video... Thats why i liked subscribed and clicked the notification bell..
That Olive looked like inferior quality. I would have sent it back and used a different company.
Private Territory Crowd Cow is the only company that imports Olive Wagyu to the U.S. to consumers. He can’t use a different company.
Private Territory my ass smelled sour so I bleached it
Hdhdh Ndjdhdhdhdh what does that have to do with meat?lmao😂😂
R3 Gaming you clearly dont speak englisg
Send it back... after he ate it?
700K subscribers!?!?! Feels like 500K was just last week, awesome job Guga and Co. Keep being you! Saludos
Gracias Antonio!
Time for a wagyu giveaway?
Whoever is doing the videography is a genius.. Probably the reason for such a successful channel
The visuals.. Background score is on point
When you use a scale to convert between grams and kilos....
Trevor Shillington hahahah I laughed at that too. Let’s hear it for the Metric system!!!!
AND get slightly different weights...
"After handling so many meats, I've never experienced anything like this"
You dirty boy 👿
I think you’re the dirty one here lol
breh
As soon as I heard it I stopped the video and looked for this comment.
Humanity has still some good after all
Luigi Di Paolo I felt this lmao I did the exact same thing 😂
Stolas The Great Prince you are the first one.
the quality of your knives is under appreciated.
Tru
Yes
agreed
Dalstrong knives are very good. I bought one two years ago and everytime i use it, it's a great experience. Money well spent, top quality.
@@Kavriel how much did it cost?
"HOW DO YOU KNOW IT'S WAGYU?"
"Hello....!"
Best moment in the video for me.
Best Occupation so far 2019: Guga's Nephew
I always watch your videos before eating xD
The Wagyu looks so good
X2
thanks prince it was good
@@GugaFoods I never watch your vids before eating, it makes everything i cook look like shit!
Makes our Kraft mac and cheese taste better
"After handling so many meats I've never experienced anything like this, but I was excited to give it a try." Phrasing! 😆
You definitely got sold an olive wagyu steal with a compromised vaccum seal. Was definitely oxidized beyond what happens with standard defrosting
@Russell White fckin crowd cow man..
@@Rhinop21 so are they not at good website to order from? I've been tossing around the idea of ordering a couple wagyu steaks for my family and I to try but I dont know what the best place to order from is.
@Scott Adam bet
Guga always gets them from grand western steaks but I think where he bought the olive wagyu isn't affiliated with grand western. So buy them from grand western steaks : )
I just ordered 2 Australian Wagyu Picanha from Grand Western. They are amazing. The roasts were prefect.
Angel must have quite the red handprint on his left shoulder from all those Guga Flavor Slaps
Thumbs up for the A5 Wagyu beef! I brought the 2-piece A5 Wagyu from Costco for the first-time, that was the best steak I've ate! it was pricey, but I had to taste it for myself, it wasn't disappointing though, it's soft & buttery when biting into it, the texture of the meat was excellent.
Guga, your cheer is infectious! Your love for food is felt around the world.
"After handling so many meat". - Guga, 2019
Rounak Roy i laughed when he said that 😂
Rounak Roy 4:09
I was going to say the same thing Guga handles "A lot of meats" lol
Guga: "Its not crazy big"
Kayla: "No, no"
Kayla: *Looks at angel*
Angel: *Stares intently into camera while avoiding eye contact*
13:59
lol this
I'm aggressively jealous you're being paid to do this.
Like where did i make a wrong turn in life?
Chestnut St. You should have made a right
You didn’t make a wrong turn, you just have no passion, drive, or grit. It’s not that guga and yourself traveled the same path and you veered off course, you simply lack successful qualities. Though, you can adopt these qualities at any given time if you wish..
@@jswanza Or maybe... He just didn't think to make TH-cam videos?
Guga just got famous bout 4-5 months ago
You should of stayed in school
Poor Angel got denied in the end. I guess he'll have to be satisfied with just a quarter of a wagyu steak this week. Thoughts and prayers bruh.
heartbreaking
Im waiting to see a video of Angel cooking ( and BUYING ) the goods and feeding Guga for about 6 months..
Guga is very strict, I'm telling you, i can smell all those little moments filled with anger , i know you can't see it in the video but i definitely bet that he's a crazy when it comes to food....
Someone finally commented about this 😂 those steaks are way too expensive for him to be shoveling it down like he usually does. Gotta respect the Guga for buying such delicacies.
vasu97 Yeah he politely and quietly reeled him in, repeatedly telling him other people were there. LOL
Watching Guga light the grill is always my favorite part
“You have to have a very aquired taste for meat” - angel (looks at girlfriend)
@14:09
the way his gf is laughing there...
@12:51
Oh my...
Welcome to youtube everybody
i'm a HRM student.i always watch your videos so inspiring.and i also love steak!❤❤
love from:philippines
The background music of this video is just phenomenal. Perfectly matches with the contents. Awesome work,mate. 🖤
Charcoal has such an aromatic quality some people attribute to steak, but is actually the charcoal.
I think because he used charcoal, there was flavor added to the steaks that made both steaks taste more similar.
If he would have straight sous vide both steaks and finished it with the searzall, then you would be able to tell the difference more.
Do This Again Guga!!!!
Use Sous Vide Instead next time! =)
Really. How is a guy with a channel called Sous Vide Everything... Doesn't sound vide the steaks for comparison.
Charcoal gives flavour but remember those stakes are really similar the taste isn't that different, olive wagyu in my opinion contains way to much fat.
Taste the meat, not the heat - Hank Hill
Charcoal tends to have that taste to it. If he did sous vide the taste would be more pronounced because it's saturation within the time cooked in water will allow for the meat to really release the flavor profile. The flames from the charcoal does change the appeal to most meats. I find smoking with wood a much more tastier alternative. Anyway, why not try another fried waygu steak? Been needing to see some more of these lol
The Sous Vide would not change the flavor profile like charcoal does, and you would taste the subtle differences between the two meats.
I appreciate this channel so much for all their hard work and dedication to the cooking of steaks
This is the very first video that I watched of Guga 10/10
If eating wagyu is equivalent to burning money, I'd set my house on fire
It looks like they mechanically punctured the Olive A4 to make it more tender?
And theres alot of holes so maybe youre right
nice observation
it has to do with the composition of the fat. due to the olive diet the fat that is formed in the animal has a lower melting point, and thus when at room temp is far more malleable and flexible than a standard cut.
It's just the meat separating from the fat.
@@rbmyers2010 science youtube saves the day
Just got a bunch of both! Your video definitely has made me excited! Can't wait to try it and share it with the Fam and Friends! Will try and do an update on what everyone thinks and which is better!
“Just get a little piece dude!!!” I would say the same thing with steak that expensive..... lol
Guga! How did 403 grams become 0.404 kg 😂
1000bulleapa was gonna say that XD
XD LOL
Absorbed some water
Y'all can't do maths and it shows. XD
blame the scale not Guga. 14.25 oz is 403.98 grams. The decimal setting may be off when the scale is in the grams mode.
Words that ur guaranteed to hear in a guga video: "beautiful", "experience", "explosion", "so lets do it", "ohh hoho myy god"
I wish I was that cutting board😂😂😂
Paul . Mayers nice
@@TheHIVBABY dude wtf
@Paul . Mayers Careful what you wish for😂
TrufflesTravels well said, Well said
Paul . Mayers nice
The olive wagyu came out looking like it was already cooked...
Now i get why he is roasting $1 steaks now.
After this 2 steaks anyone goes broke
Guga: "I hope you guys get a chance to experience both"
Me: "Mom, can we buy some cheap steaks for dinner?"
Mom: "No, honey, here have some asparagus, they were on sale for $1.00 at the market, I bought 8 bundles of it"
r/oddlyspecific
@@juew3667 Yea, it actually happened to me. Except it was 6 bundles of asparagus. You prolly know the disappointment on my face. :/
You could literally create an asparagus soup ( Chinese Style ), using a little bit of Crab and Shrimp
Guga will you be my uncle? :P
Amazing video once again!
Sure thing marcus
that gonna be hard, it might be easier to become Angels girlfriend
Yes I will ME your uncle
Matthew Stringer xD
You are just simply amazing bro the love you put in your food is awesome man I enjoy everything he cooks just amazing!!!!
That Olive Wagyu looks like the Freezer/Fridge Experiment you Done. How the 4th Steak was frozen and refridgerated 4 times.
How about a rack of smoked A5 Wagyu ribs?
This is gonna get expensive
I wanna buy an a5 wagyu strip, do a reverse sear by smoking it with applewood smoke, keeping it at 135(medium rare) and then sear it for the crust... what do you think?
@@zragevii4705 sounds like a solid plan brah, just be careful not to render out too much fat.
@@michael6880 ok, thank you
Enough of just watching, let's thank Guga for great videos, let's DO IT.
Thanks.
He bought his meat like a highly professional drug dealer ..
Olive wagyu steak : best before 2009 Aug 1st
“This is what they look like” will always put a smile on my face
I think that dry aging an olive wagyu steak would yield interesting results
Sounds very much like the oxidation of the olive wagyu turned some of its fat into rancid fats. I would try again and ask for a less oxidized one Guga.
The difference in stiffness of the meat can be explained by the fat composition. Unsaturated fats, like oleic acid, are liquid at room temperature.
The olive wagyu has more unsaturated fats than the A5, which has similar stiffness to butter at room temperature.
Your steaks were probably still cold'ish, enhancing the difference.
Guga cooks the A5 wagyu and A4 olive wagyu on a grill
Fancy Japanese Chef: NANI?!
Hello bank? Yeah so we ended up having steak this month, so i might be late on my house payment.
Awesome!
Close your eyes and go to 8:57
WHAT'S WRONG WITH YOU?!
*n i c e*
Lmao
I dont understand but its funny
Jesus is watching you
Man I love this guy!! Full hearted smile, full hearted guy!!
Kayla is back, that's the best part of this video. 👍👏
Exactly
Weirdos
How is that the best part unless you're both 13
Kayla damn pretty
@@자시엘-l1s It's okay to be gay my man, have you come out to your parents yet? 😂
Wischmopps Are you and that other guy boyfriends? 😂
second steak
Guga:wow its amazing
Angel:it’s okay taste the same
guga suddenly said:oH W0W thIs iS SOoOoo gOoD
? He didnt say that?
Guga: We do the experiment so u dont need to do it at home
Me: I WILL NEVER EVER GONNA HAVE EM AT HOME SO OBVIOUSLY IM NOT GONNA DO THOSE
Can we talk about how lucky these two are?!
Why lucky an there was 3
Im so stuck on the screen drooling my wife thinks Im watching porn 😂💀
*Tries the A5: 'anyone who ever tasted it knows it right away, it can't be replicated'
*Tries the A4: 'it's exactly the same as the A5'
@@yolandashikers4985 lmao
you are
I love the glam footage of the A5. Looks like a work of art.
nobody:
absolutley nobody:
guga: S L A P
The olive wagyu is very impressive for a grade 4 to be so close to a grade A5 is insane. I imagine if that was an A5 olive wagyu it would have beat the normal A5.
Only if they can see a flavor (not fat) difference between A5 and A4 of the same type
"After handling so many meats I never experienced anything like this but I was willing to give it a try"
that's what she said
I love when he says "so let's dowet" 😂😂😂
We all do.
That A5 looks way better than the Olive one.
Thanks dude, now I got a great present for my dad. A nice wagyu ribeye.
A5 vs Dairy Cow!!!!!! The Food Busker Did it but want to see your reaction.
Nobody:
Guga: Some people ask me if it gets old eating steak
I love Gugas excitement for the steaks lol
seems pretty clear that the olive one was just an OLD steak, or am i crazy
i agree..$160 for a brown steak...i would be getting my money back
They probly leave it out too long in Japan before they seal it an freeze buyer beware
@@smileyface9459 no it probably sat in an American freezer too long. No way this should have been accepted as is. Embarrassing.
I’ll try these when I get a 90% off discount code 😂
That would still be too expensive
lmfao if you think paying 15-16 dollars for the world's best steaks is too much then you might either be a vegetarian or need to re-evaluate your life decisions!
@@kooldudematt1 or perhaps you just can't take a joke 🤣😅
@@4ndy123 He meant that for mabuaun
I love watching gugafoods video,
Because I can't afford to buy a bite size of that meat so thanks for the vid 😁
The olive steak... the vaccum seal was broken and it had a small rot......
Huh
You mean free compromised vacuum seal aging?