My family and I visited your store a few weeks ago and we wanted to bring along our Brazilian friends. He is a true carnivore and I knew he would appreciate a fine cut of meat. I had the opportunity to visit Brazil a few years ago and of course he treated us to a visit to one of their Brazilian steakhouses. It was an unbelievable experience. So in return I was hoping that you might have some A5 Wagyu that I could buy to treat my friends with. As luck would have it there was an A5 ribeye, the only one I might add, that I was able to purchase. I grilled it that night and it was shared among about 6 of my family members, and of course my Brazilian friends. It was such a wonderful experience and the flavor was out of this world! Thank you for this unforgettable experience. Looking forward to our next trip to your store!
I’ve had a-5 once on my 40th birthday and it’s something I’ll never forget. It’s makes the best steak you ever had seem regular. Always worth the experience
In all honesty, there needs to either be a different name for the American blend, or it needs to stop being called Wagyu, because it’s not Wagyu. Not only are those butchered waaaay earlier than the real ones, but the meat is completely different.
@@Darkstar..... u must shop at the dollar store haha. plenty of great steaks with very high fat content and great flavor in the US. much more nutritious and better for health too btw. Japanese wagyu is very unhealthy and can cause issues quickly
I tried Miyazaki a5 sirloin at a steakhouse right next to a USDA prime rib eye. The difference is completely life changing. I still have dreams about that steak. Made that prime cut look like child's play. Seriously worth every damn penny. Well done bearded boys!
Wow! I still haven't had the opportunity to try it smh... It's crazy how there's that big a difference. Your comment makes me want to try it that much more now lol... Where'd you go that sells Miyazaki A5?!?!
@@GodOfDestructionVegeta27 you need to find good steakhouses that are actually ready to buy from.good.wagyu retailers. Im not from the u.s I'm from Europe and here was tough to find but I did manage.
@@GodOfDestructionVegeta27 It's just a fad, your not missing out. American beef tastes 10x better. You have to like the taste of nuts over beef and the feeling of eating candle wax.
@@Hitmondan165 Mostly NO. Our beef is just as genetically interesting. You are just used to it, so is most the world because black angus is way more popular ( and far better tasting). This is why its a fad. It's new to us. Not better tasting, just new.
I love the passion y'all have with your shop and being butchers. I have the same passion eating my steaks twice a week and being a carnivore the rest of the week thrice a day. Keep it up, guys.
Been itching for another video from the boyz. Another great video fellas. And for anyone who hasn’t tried a5 wagyu it is worth it especially if you’re are beef lover. I know it’s expensive but you can share a steak of wagyu between 2-3 people because it’s so rich
I purchased 10 a5 marble score 12 pure blood steaks for my friends and I. We were told that 1 steak could be shared by 2 people. It was magnificent tasting. Next time it will be shared like these butcher's, it is just so good. $au 85 for 310 grams or 11 oz. Sydney Australia
Thank you so much for one more master class, you guys are awesome and the meat are simply the best. At the video's end I was literally drooling. God bless you all, cheers!
Recently had Snake River Farms American Wagyu at a great restaurant and I can honestly say that it's the real deal. Not as good as A5, but it isn't as rich tasting. Perfect balance IMO.
exactly, if you want wagyu, there is ZERO need to buy USA or AUS wagyu, buy the real deal, else just save your $$ and get USDA prime, USA and AUS wagyu is a marketing ploy to charge more
@@charper1 American and Australian wagyu is a step above prime. If you can get a good price on it, then it's worth it. My local grocer sells prime for $18.99/lb for ribeye. They have American Akaushi wagyu ribeye for $23.99/lb. It's definitely worth it.
As a former employee at Pat LaFrieda & Japan Premium Beef NY. This is a good explanation. Most ppl thats believe they've had wagyu needs to watch this to have a proper understanding & knowledge for future purchases.
We stopped into the shop two weeks ago on our way to the LPGA in Sylvania. Picked up one of the A5 Kobe ribeyes from the end case along with some rub and couple other meats. Their shop is very nice and clean.
Are There pure Japanese herds in America? I think Australia has some and rate it A9. With CRISPR NO REASON anyone can't genetically engineer Japanese wagyu. Could be patents but don't last forever. Plus some of us like a good chuck steak for flavor over meat oil.
Learning about the way who to cook your meat the right way.with the right ingredients and flavoring to gave it a delicious tastes for you and everyone you cook for.
I am 46 years old... LOVE steak... and at some point will eventually try some A5 Wagyu. I am scared that it will be so good that it will ruin regular steak for me.
As a brazillian I suggest you to try a very thin slices of Picanha done in the same way. Just seal the entire piece for each side and then slice thinly. Use a very hot iron plate just for seal each side of the plate. Salt at the end... Cheers
I appreciate you guys for wearing beard nets. I went to a supposedly "high end" restaurant and ordered a steak a few weeks ago and it had a 3 inch hair on it. The cooks beard was both of yours length.
The wagyu from anywhere else is what you expect from the best restaurants around the world with a lot of money, the best A5 is like from heaven and priceless
You Guys Rock, Been watching You for a long Time but rarely comment, Just want to say I love Your video`s, Everything You lads do, Awesome, Keep er lit Gents, Chris UK
The meat shop I work at gets the same Japanese A5 Wagyu from the same Kai Wagyu company. It’s a phenomenal product, and you don’t need much of it. We recommend about 6 oz for a serving, because of how rich it is. You don’t even need seasoning on it; but if you do use seasoning, you only need a pinch.
Last year was my 15th Year anniversary at the company I worked for. The company was being purchased at the time, so employee relations was not priority to them. Because they didn't acknowledge my anniversary at all, I went out and celebrated myself lol. Went to Crowd Cow and splurged on an A5. Being completely honest, it was VERY rich. Almost too rich. It was such an amazing experience though. Definitely wouldn't pay as much as I did for that experience again. Having said that, if the price is right, I'd try it again!
Appreciate the effort in explaining this, however one small critique (not trying to be negative) would be to have a little tighter editing. Tightening up the pace of the video would be appreciated. Again, not meant to be negative - just an opinion. Thanks for the work, looks delicious!
The accountant was like "nah bruh, that's alot of money there. Cut that down or it's gonna impact the books and revenue." You've got a good accountant there. Lol Seriously though, both meats look delicious and high quality. Keep doing your thing fellas. Also, that grill is amazing.
I would just eat the first few pieces WITH NOTHING on them. I just want to taste the beef itself. That's what I'm buying. You've convinced me to contact your links. Thank you, gentlemen. 👍👍
I was invited to a dinner party years ago at a restaurant in NYC which served A5 Wagyu steaks! I didn’t know about the background of the Japanese beef. I had never eaten at a “high end” restaurant before. It was incredible as it melted in my mouth and the flavors were indiscribable The steak was 5 ounces or as the menu said 140 grams. The only additives was salt and butter. When I was told the cost it blew my mind! They served 15 grams of caviar from Russia with cream cheese on very thin rice crackers with Mother of Pearl spoons. Thank goodness I didn’t have to pay the bill! It was a memorable event I will never forget! Have tried two different American Wagyu brands! While the American Wagyu is great it isn’t the real thing, but then the cost is much much lower. Guess I will have to suffer with JUST normal American beef! Thanks for a great show that brought back tasty memories! Love your skills, personalities and openness!
Lol - The beef is around the same price as the grill. I’ll live vicariously through you guys until the day when The Bearded Butcher steakhouse opens. Then we’ll come up to Ohio for an OSU game and some awesome meat!
Love your videos as I find them very informative. A 1.5-2 cm steak at 538 degrees C (1,000 F in freedom units) seems like it would only need 30 seconds per side to achieve rare to medium rare which is what most people eat A5 at. Many people actually freeze their wagyu steaks for a few minutes to help prevent overcooking and keep the center rare to medium rare. I truly appreciate the video and explanation of the two types of steaks. Your steaks looked a little more medium to medium well. If you did this again what would you change? For that thin a steak I assume 30 seconds or less at that heat? Maybe keep that heat if your steak was an inch or a little more and do 45 seconds? Someone commented below and is correct that with the A5 wagyu the fat will melt at a lower temp and once the fat starts melting you are in business. Keep the great videos rolling.
Great video. I appreciate the discussion on the American Wagyu vs Japanese A5. Would you someday in the future compare an American raised 100% (full blood wagyu) to an A5 Japanese Wagyu? There are full blood wagyu breeders in the US. Unfortunately there aren't currently any limitations/laws as to what can be labeled Wagyu in the US. If it has a tiny bit of Wagyu it can still be called wagyu just like one that is 50/50, 75, or 100. This can cause confusion and I think these caveats should be discussed at some point if not already covered in other videos. Might also be an interesting to see a 100% wagyu ranch in a video. At any rate thanks for the great content and its very entertaining and informative.
so true. Japanese wagyu s are meant to be served thin slices and small portion, like ''shabu shabu'' or ''sukiyaki'' style. I'd much rather eat American USDA Prime steak, if I had a choice between Japanese wagyu steak and USDA prime steak. from Japan.
Hi guys. We brought some American Waygu I have access from my boss from his wholesale . A-5 is incredible. 1 A-5 steak 7oz. Steak was $225 . It tastes like cotton candy only beef. Incredible The American Waygu is expensive, but a small niche will buy it. I’m an owner in a supermarket in North East Ohio. I still love to cut meat, but mostly I create homemade salads, and entree’s Best wishes and as an OSU alumnus, it would be fun if we can meet. Best wishes to you guys, and God Bless
@@St8ks your talking to someone who saw sushi chefs in a Japan make it. A pea sized bead was about enough to make your nose bleed almost 😁. It’s not the stuff in a tube that Walmart sells. It’s really nothing like American ground horseradish . Nobody in there right mind would add a condiment to Wagyu beef anyways. Salt/Pepper/Enjoy.
@@St8ks hello, there a place in CALIFORNIA, whom started his own WASABI FARM, , ever watched Chef HIROKI TERADO ? Lots of food Leeds on his site, I bough a piece of WABASABI, from RIVERIA SEAFOOD CLUB, Tahoe care,🇺🇸🇺🇸🇺🇸🇺🇸
Thanks you guys for straight up showing the difference, tried the American Wagyu from an Ohio farm, and it was beyond fantastic. Never tried the Japan Wagyu, will one o these days.
Yummy 😋. Is that your guys's man cave if it is I really like that it's outstanding!! oh and I almost forgot I really like that new grill you got too that is something else have a great weekend. 😎💗
If you ever come to Boston I have no issues kicking my wife and kids out of the house in return you guys can stay for free and cook some nice steak on the grill.
I hope you guys make wagyu ox tail. If not regular ox tail would be just as good. Plus I never get tired of you guys cooking steaks and eating them lol awesome videos
My brother does a lot of smoking meats, but did not explain the difference between the 2 as hood as you have. Also, finally got a chance to try that Brock Lesnar seasoning blend, it was excellent! Definitely glad I got a 3 pack of it.
I was just in your store, Whitefeather Meats. I purchased one of your premium aged strip steaks. I also purchased an A5 Wagyu ribeye. I cooked the strip to medium rare, used your butter blend and black seasonings, and have to say I was underwhelmed. I have had better ten day aged prime Angus cooked at home. I tried to enquire at the counter how many days "premium aged" meant but all I kept getting is, "we age all of our meat at least ten days." I do not know if your staff member did know how long the steaks are aged or if he has been instructed not to tell the public as you see your process as proprietary. As I am sure you well know there is a big difference between a ten day aged steak and a 45 day aged steak. In response to the question if the meat is dry aged or wet aged the response was, "I am pretty sure it is wet aged." I have not cooked the A5 yet. I drove over an hour to your shop to see if it was worth the trip. I bought nearly $300 worth of meat and hopefully the rest is better than the strip I just made. I expected a butcher shop and got a store full of coolers. I went on the recommendation of someone else. I do appreciate you having other meat options than the typical fare that most shops will carry. I am not sure if that is enough to draw me back for a second trip. I will have to watch some of your videos now that I found you on here.
My husband said there are TWO ways to kill a beef. The first time is with a bullet. The second time is in the skillet. Be sure to BABYSIT the beef. I know a lot of people who don't know how to cook Wagyu especially if it has the AA type of fat.
Gotta use a weight when cooking steaks on a flattop. Gets the uniform sear and perfect crust. The meat will curl under high heat and the weight will prevent that.
Did it a couple of years ago. Lasted only minutes before it was gone. Fortunately, I also had another regular ol’ american prime rib as a back up, which didn’t get entirely consumed. I guess it was a big let down after the A5. Best Christmas dinner ever.
Hey guys I love your channel but you have the definition of "umami" all wrong. It has nothing to do with the 5 senses. It is a category of taste in food (besides sweet, sour, salt, and bitter), corresponding to the flavor of glutamates, especially monosodium glutamate.
Very cool video. Japanese chef in Tokyo taught me that a crust is not the required end result. Ponzo sauce also is the right condiment for A5 for the acidity to cut through the fattiness, maybe some white pepper. Arigato
I've paid for TH-cam premium for years so I never see ads at all! Does me fast forwarding to certain parts in your videos still negatively mess with your algorithms?
In several areas of Japan, Wagyu beef is shipped carrying area names. Some examples are Matsusaka beef, Kobe beef, Yonezawa beef, Mishima beef,Ōmi beef, and Sanda beef. In recent years, Wagyu beef has increased in fat percentage due to decrease in grazing and an increase in using feed, resulting in larger, fattier cattle. Wagyu is name of a breed of cow. There is no way these two cuts you are looking at are the same, similar or in any way have any similarities other than they are beef
My family and I visited your store a few weeks ago and we wanted to bring along our Brazilian friends. He is a true carnivore and I knew he would appreciate a fine cut of meat. I had the opportunity to visit Brazil a few years ago and of course he treated us to a visit to one of their Brazilian steakhouses. It was an unbelievable experience. So in return I was hoping that you might have some A5 Wagyu that I could buy to treat my friends with. As luck would have it there was an A5 ribeye, the only one I might add, that I was able to purchase. I grilled it that night and it was shared among about 6 of my family members, and of course my Brazilian friends. It was such a wonderful experience and the flavor was out of this world! Thank you for this unforgettable experience. Looking forward to our next trip to your store!
Wow, that's incredible to hear! We're happy to hear you shared the meat you bought with friends and loved ones. Again, I appreciate it very much.
Oh yes Brazilian meat BBQS are something else. They love their beef big time.
ye we eat a lot of meat. I tend to joke on my vegan friends that im glad they stopped eating meat so i can eat a little bit more of it every day.
Absolutely we love the 🥩 Meat, I hope so you had some great Picanha in Brazil 🇧🇷, and the last but not least you can invite me for A5 party also 😎
What was theirs opinions in regards of the Nelore Industrial meats tenderness?.
I’ve had a-5 once on my 40th birthday and it’s something I’ll never forget. It’s makes the best steak you ever had seem regular. Always worth the experience
Can imagine it was a perfect way to top off your birthday 👌
Thanks so much. Your group is truly down to earth, truly friendly, humble and honest. I start watching you guys every day and really cool
American wagyu takes 1 1/2 to 2 years to raise the beef to slaughter
Wagyu took 4 years to allow the marbling to develop properly.
That's right
Interesting. I guess that makes sense. I was wondering what the difference could be besides just genetics.
In all honesty, there needs to either be a different name for the American blend, or it needs to stop being called Wagyu, because it’s not Wagyu. Not only are those butchered waaaay earlier than the real ones, but the meat is completely different.
Why do we have to rush everything…! let the American wagyu get the full marbling 😢 I will never understand
Amazing so 4 years of growing also breaks the prime age tradition!
Being a Japanese living in Japan, I appreciate the American beef once in a while, as I enjoy the “beefiness” too.
Lol you mean the complete lack of fat in comparison hence the beefy flavour as that's all there is.
What do you mean are you getting Walmart steaks
Thank you for the compliment @YS 🦾
@@Darkstar..... u must shop at the dollar store haha. plenty of great steaks with very high fat content and great flavor in the US. much more nutritious and better for health too btw. Japanese wagyu is very unhealthy and can cause issues quickly
Don't worry bout the rudeness.. Americans get insecure at times....Japan makes the most delicious meat overall
I tried Miyazaki a5 sirloin at a steakhouse right next to a USDA prime rib eye. The difference is completely life changing. I still have dreams about that steak. Made that prime cut look like child's play. Seriously worth every damn penny. Well done bearded boys!
Wow! I still haven't had the opportunity to try it smh... It's crazy how there's that big a difference. Your comment makes me want to try it that much more now lol... Where'd you go that sells Miyazaki A5?!?!
@@GodOfDestructionVegeta27 you need to find good steakhouses that are actually ready to buy from.good.wagyu retailers. Im not from the u.s I'm from Europe and here was tough to find but I did manage.
@@GodOfDestructionVegeta27 It's just a fad, your not missing out. American beef tastes 10x better. You have to like the taste of nuts over beef and the feeling of eating candle wax.
@@Bushlore1 American beef is just plain old beef like the rest of the world has. There isnt anything special about it. A5 wagyu is at least unique.
@@Hitmondan165 Mostly NO. Our beef is just as genetically interesting. You are just used to it, so is most the world because black angus is way more popular ( and far better tasting). This is why its a fad. It's new to us. Not better tasting, just new.
I love the passion y'all have with your shop and being butchers. I have the same passion eating my steaks twice a week and being a carnivore the rest of the week thrice a day. Keep it up, guys.
It’s rare I don’t fast forward a video this long. Watched and enjoyed every min here. Let’s f go boys!
Wow, pleasure to be one of the videos you don't fast forward to 🙏
Man!! You folks have such an awesome job!
I know it's very hard work but it looks so interesting.
I appreciate your videos and information.
Thank you very much!
My type of guys. Standing around eating amazing beef with your hands. Our family does this too! Great video.
Been itching for another video from the boyz. Another great video fellas. And for anyone who hasn’t tried a5 wagyu it is worth it especially if you’re are beef lover. I know it’s expensive but you can share a steak of wagyu between 2-3 people because it’s so rich
I purchased 10 a5 marble score 12 pure blood steaks for my friends and I. We were told that 1 steak could be shared by 2 people. It was magnificent tasting. Next time it will be shared like these butcher's, it is just so good. $au 85 for 310 grams or 11 oz. Sydney Australia
Next week I will get the four seasonings. And Seth's favorite cutlery blades. You fellows are the best and great teachers of this art.
Thank you guys for explaining the difference!and I'm just waiting to taste it 😋😋😋🥰🤩!
Thank you so much for your kind words and support!
@@TheBeardedButchers no link for the grill ? I live in Lancaster PA never hard of them ?
Thank you so much for one more master class, you guys are awesome and the meat are simply the best. At the video's end I was literally drooling.
God bless you all, cheers!
The American Wagyu just looks like prime IMO. But it definitely looks good! 🤤
The fat content of the Japanese Wagyu looks insane!
Recently had Snake River Farms American Wagyu at a great restaurant and I can honestly say that it's the real deal. Not as good as A5, but it isn't as rich tasting. Perfect balance IMO.
7:23 Did you watch the video?
exactly, if you want wagyu, there is ZERO need to buy USA or AUS wagyu, buy the real deal, else just save your $$ and get USDA prime, USA and AUS wagyu is a marketing ploy to charge more
@@AZXB1076 Japanese A5 is overkill on the fat content IMO
@@charper1 American and Australian wagyu is a step above prime. If you can get a good price on it, then it's worth it. My local grocer sells prime for $18.99/lb for ribeye. They have American Akaushi wagyu ribeye for $23.99/lb. It's definitely worth it.
As a former employee at Pat LaFrieda & Japan Premium Beef NY. This is a good explanation. Most ppl thats believe they've had wagyu needs to watch this to have a proper understanding & knowledge for future purchases.
Excellent video. Definitely helped me understand the difference and what to look for when seeing Wagyu on the menu.
Glad to hear it, Brett!
Great video gentlemen! Watching the channel for a while and this is one of my favorites.
Awesome, thank you, Brendon! Have you tried either the American Wagyu or A5 Wagyu?
Another OUTSTANDING video. Thanks gentlemen!!!!!
Thanks again!
Planning a trip in early October to come to your shop with my wife and a couple friends. Can’t wait
Woohoo! We'll be waiting for you two 👌
Man I love the editing and the knowledge you guys have. New sub for sure! Thanks for teaching us the difference!
Thanks for the sub!
We stopped into the shop two weeks ago on our way to the LPGA in Sylvania. Picked up one of the A5 Kobe ribeyes from the end case along with some rub and couple other meats. Their shop is very nice and clean.
Wow, thanks heaps! So happy to hear you found our shop nice and clean 🙏
Even though I can't afford Wagyu stakes I still love watching your videos because they are very interesting and informative 👍🏻 😀 👌 😊!
Glad you like them!
Thanks!
I had the chance to eat the A5 Wagyu and it’s so good. It literally melts in your mouth. Worth every penny.
0:03 i appreciate you guys pronouncing it the right way. Gotta get that strong “YOU” sound in!
Thanks for the clarity. I didn't know we could get A5 waygu in America. Also, your seasonings made way more sense in this episode :)
It's wonderful to hear that! Thanks, Michael. 😊
Are There pure Japanese herds in America? I think Australia has some and rate it A9.
With CRISPR NO REASON anyone can't genetically engineer Japanese wagyu. Could be patents but don't last forever. Plus some of us like a good chuck steak for flavor over meat oil.
@@peterfuchs4596 nah, no pure herds here, we have "american wagyu" which is mixed with Angus, it's not nearly as good ;(
Learning about the way who to cook your meat the right way.with the right ingredients and flavoring to gave it a delicious tastes for you and everyone you cook for.
Our pleasure!
I am 46 years old... LOVE steak... and at some point will eventually try some A5 Wagyu. I am scared that it will be so good that it will ruin regular steak for me.
My mouth was watering the entire time I watched this. Great job gentlemen.
If you have never had that cut of waygu, it will taste way too rich, and you would stop after 2 bites.
Thank you for your wonderful videos! So informative and enjoyable!
Glad you like them, Mike!
My mouth hasn’t watered so much watching one of your videos.
As a brazillian I suggest you to try a very thin slices of Picanha done in the same way. Just seal the entire piece for each side and then slice thinly. Use a very hot iron plate just for seal each side of the plate. Salt at the end... Cheers
As a hillbilly, I agree.
@@williamharvey124 try this friend and then tell me
@@MrMonfabio I agreed with you brother, picanha is amazing.
guga
picanha cooked ANYWAY is 😍😍
I appreciate you guys for wearing beard nets. I went to a supposedly "high end" restaurant and ordered a steak a few weeks ago and it had a 3 inch hair on it. The cooks beard was both of yours length.
Question is there a big price difference between them ? Thank you for enlightening us to different ☀️
Yuuge!
It's honestly massive. The A5 they were putting on demo probably cost them a grand, at minimum.
Check the links and you can see the price they paid for the A5. Somewhere around 1300 for each of those roasts
Yeah so a ribeye that size they probably sell for 130 ish. The American one I’ve got at a butcher for 60 for two American wagyu
The wagyu from anywhere else is what you expect from the best restaurants around the world with a lot of money, the best A5 is like from heaven and priceless
Something about A5 & Jamon Iberico ham i love is how the animals actually LIVE as . It sounds cheesy but the results speak for themselves.
You Guys Rock, Been watching You for a long Time but rarely comment, Just want to say I love Your video`s, Everything You lads do, Awesome, Keep er lit Gents, Chris UK
Thank you so much for the kind words, Chris!
Absolutely love the channel and enjoy watching you guys but the way y’all say wagyu is driving me up the damn wall!!!!!!😂😂😂
He deserve Two Pieces of A5 Japanese Wagyu! Accountant needs to give him a bonus for his good job! Those steaks looks great!
The meat shop I work at gets the same Japanese A5 Wagyu from the same Kai Wagyu company. It’s a phenomenal product, and you don’t need much of it. We recommend about 6 oz for a serving, because of how rich it is. You don’t even need seasoning on it; but if you do use seasoning, you only need a pinch.
Amazing content. Appreciate the entertaining information you consistently provide. 🙏🏽💯💪🏽🔥🔥🔥
I appreciate that!
I’m enjoying the seasoning I bought from you.I love the Black with a little bit of Brock.
Last year was my 15th Year anniversary at the company I worked for. The company was being purchased at the time, so employee relations was not priority to them. Because they didn't acknowledge my anniversary at all, I went out and celebrated myself lol. Went to Crowd Cow and splurged on an A5. Being completely honest, it was VERY rich. Almost too rich. It was such an amazing experience though. Definitely wouldn't pay as much as I did for that experience again. Having said that, if the price is right, I'd try it again!
if you go to japan its pretty cheap. Do a trip and you can have the experience again.
I have that experience monthly lol
I am a BBQ/Grill lover and this channel is always so informative. Thank you.
You bet, thank you!
Looks so yummy..good to see you guys..take care..much love to you all
I feel like a weight would have developed the crust a little better but still looked awesome. Good job 👏🏻
Awesome content Brodie!!!!❤️❤️ NO HOMO
This is the first video I’ve seen on your channel and enjoyed every second of it my bearded brothers! Fantastic job!🍻
Awesome! Thanks a lot for your support, man!
Honey wake up the bearded butcher bros posted a new TH-cam video!
Appreciate the effort in explaining this, however one small critique (not trying to be negative) would be to have a little tighter editing. Tightening up the pace of the video would be appreciated. Again, not meant to be negative - just an opinion. Thanks for the work, looks delicious!
The accountant was like "nah bruh, that's alot of money there. Cut that down or it's gonna impact the books and revenue." You've got a good accountant there. Lol
Seriously though, both meats look delicious and high quality. Keep doing your thing fellas. Also, that grill is amazing.
Bought some Japanese A5 ribeye for my son and brother last year for their birthday. Awesome experience, you’ve got to try it out.
Very cool!
What I wouldn't give for one of those. Incredible marbling! And those beards are flourishing.😃
Although, someone is starting to rock a bit of Grey in their beard 🤣 🤣 🤣
🤤🤤
OMG so much info and honest opinion ! Well done guys it was a wonder vid to watch :)
We appreciate that, thank you.
I would just eat the first few pieces WITH NOTHING on them. I just want to taste the beef itself. That's what I'm buying.
You've convinced me to contact your links. Thank you, gentlemen. 👍👍
Me too
Enjoy!
My mouth starts watering just watching this
I was invited to a dinner party years ago at a restaurant in NYC which served A5 Wagyu steaks! I didn’t know about the background of the Japanese beef. I had never eaten at a “high end” restaurant before. It was incredible as it melted in my mouth and the flavors were indiscribable The steak was 5 ounces or as the menu said 140 grams. The only additives was salt and butter. When I was told the cost it blew my mind! They served 15 grams of caviar from Russia with cream cheese on very thin rice crackers with Mother of Pearl spoons. Thank goodness I didn’t have to pay the bill! It was a memorable event I will never forget! Have tried two different American Wagyu brands! While the American Wagyu is great it isn’t the real thing, but then the cost is much much lower. Guess I will have to suffer with JUST normal American beef! Thanks for a great show that brought back tasty memories! Love your skills, personalities and openness!
Aaaaand I just bought two different BB seasonings. The best advertisement EVER.
I didn't buy the steaks tho, cmon yall , aint nobody that rich
Lol - The beef is around the same price as the grill. I’ll live vicariously through you guys until the day when The Bearded Butcher steakhouse opens. Then we’ll come up to Ohio for an OSU game and some awesome meat!
When i first tried this, it was like, idk the taste is like indescribable but amazing 👏
Gonna have to find some Wagyu locally. Maybe they'll take my car in trade 😱
Not your car!
Love your videos as I find them very informative. A 1.5-2 cm steak at 538 degrees C (1,000 F in freedom units) seems like it would only need 30 seconds per side to achieve rare to medium rare which is what most people eat A5 at. Many people actually freeze their wagyu steaks for a few minutes to help prevent overcooking and keep the center rare to medium rare. I truly appreciate the video and explanation of the two types of steaks. Your steaks looked a little more medium to medium well. If you did this again what would you change? For that thin a steak I assume 30 seconds or less at that heat? Maybe keep that heat if your steak was an inch or a little more and do 45 seconds? Someone commented below and is correct that with the A5 wagyu the fat will melt at a lower temp and once the fat starts melting you are in business. Keep the great videos rolling.
“Wahgoo” 😂
thank youtube for suggestion me this chanel. nice work gentlemen, these are pretty videos
Welcome aboard!
Great video. I appreciate the discussion on the American Wagyu vs Japanese A5. Would you someday in the future compare an American raised 100% (full blood wagyu) to an A5 Japanese Wagyu? There are full blood wagyu breeders in the US. Unfortunately there aren't currently any limitations/laws as to what can be labeled Wagyu in the US. If it has a tiny bit of Wagyu it can still be called wagyu just like one that is 50/50, 75, or 100. This can cause confusion and I think these caveats should be discussed at some point if not already covered in other videos. Might also be an interesting to see a 100% wagyu ranch in a video. At any rate thanks for the great content and its very entertaining and informative.
I can send you some videos of the Fullblood Wagyu Cattle that I have on my farm
Once again, you guys rock!! You're the best!! Take care & God Bless!!
The first 2-3 pieces of A5 is pure heaven but it’s a guarantee that if you were served a large portion you would probably prefer the American Wagyu.
so true. Japanese wagyu s are meant to be served thin slices and small portion, like ''shabu shabu'' or ''sukiyaki'' style. I'd much rather eat American USDA Prime steak, if I had a choice between Japanese wagyu steak and USDA prime steak. from Japan.
Hi guys. We brought some American Waygu I have access from my boss from his wholesale . A-5 is incredible. 1 A-5 steak 7oz. Steak was $225 . It tastes like cotton candy only beef. Incredible
The American Waygu is expensive, but a small niche will buy it. I’m an owner in a supermarket in North East Ohio. I still love to cut meat, but mostly I create homemade salads, and entree’s
Best wishes and as an OSU alumnus, it would be fun if we can meet. Best wishes to you guys, and God Bless
One suggestion with the A5 (learned on a trip to Japan) is to pair it with REAL wasabi. It helps to cut through some of the richness of the steak.
Japanese wasabi would make you not taste the steak 😂. It makes American horseradish child’s play!
@@xHawgRyderx real wasabi is not spicy like American is.. its way different
@@St8ks your talking to someone who saw sushi chefs in a Japan make it. A pea sized bead was about enough to make your nose bleed almost 😁. It’s not the stuff in a tube that Walmart sells. It’s really nothing like American ground horseradish . Nobody in there right mind would add a condiment to Wagyu beef anyways. Salt/Pepper/Enjoy.
@@St8ks hello, there a place in CALIFORNIA, whom started his own WASABI FARM, , ever watched Chef HIROKI TERADO ? Lots of food Leeds on his site, I bough a piece of WABASABI, from
RIVERIA SEAFOOD CLUB, Tahoe care,🇺🇸🇺🇸🇺🇸🇺🇸
That's interesting 😮
How can I buy a whole American waygo ribeye the site only has steaks
THIS OUGHT TO BE GOOD! AFTER HAVING AUSSIE WAGYU THERE IS NO COMPARISON WITH 'BMS' TO JAPANESE A5
You are correct.!!
FUCK! I don't think ive ever had my mouth water as much watching someone cut as in this video!!!! I need to find a place that sells the A5
Would be cool if you guys got to go to Japan to see the wagyu farm.
great & objective comparison! 👍
Glad you enjoyed it!
Thanks you guys for straight up showing the difference, tried the American Wagyu from an Ohio farm, and it was beyond fantastic. Never tried the Japan Wagyu, will one o these days.
Yummy 😋. Is that your guys's man cave if it is I really like that it's outstanding!! oh and I almost forgot I really like that new grill you got too that is something else have a great weekend. 😎💗
If you ever come to Boston I have no issues kicking my wife and kids out of the house in return you guys can stay for free and cook some nice steak on the grill.
You guys are like the ZZ Top of meats. Awesome guys
I hope you guys make wagyu ox tail. If not regular ox tail would be just as good. Plus I never get tired of you guys cooking steaks and eating them lol awesome videos
My brother does a lot of smoking meats, but did not explain the difference between the 2 as hood as you have. Also, finally got a chance to try that Brock Lesnar seasoning blend, it was excellent! Definitely glad I got a 3 pack of it.
For a wagyu to be Kobe, has to be from the Kobe region.
Similar to how there are many whiskeys, but not all whiskeys are bourbon
yep they were using Kagoshima wagyu, not Kobe
This episode is lit when you play it back at 0.25 speed.
Hello there. Good afternoon how are you doing today?have a blessed day!!❤
I was just in your store, Whitefeather Meats. I purchased one of your premium aged strip steaks. I also purchased an A5 Wagyu ribeye. I cooked the strip to medium rare, used your butter blend and black seasonings, and have to say I was underwhelmed. I have had better ten day aged prime Angus cooked at home. I tried to enquire at the counter how many days "premium aged" meant but all I kept getting is, "we age all of our meat at least ten days." I do not know if your staff member did know how long the steaks are aged or if he has been instructed not to tell the public as you see your process as proprietary. As I am sure you well know there is a big difference between a ten day aged steak and a 45 day aged steak. In response to the question if the meat is dry aged or wet aged the response was, "I am pretty sure it is wet aged." I have not cooked the A5 yet. I drove over an hour to your shop to see if it was worth the trip. I bought nearly $300 worth of meat and hopefully the rest is better than the strip I just made. I expected a butcher shop and got a store full of coolers. I went on the recommendation of someone else. I do appreciate you having other meat options than the typical fare that most shops will carry. I am not sure if that is enough to draw me back for a second trip. I will have to watch some of your videos now that I found you on here.
Hey Donald! Thank you so much for this honest feedback. We'll raise this with the team so we can further improve our SOPs 🙏
My husband said there are TWO ways to kill a beef.
The first time is with a bullet.
The second time is in the skillet.
Be sure to BABYSIT the beef.
I know a lot of people who don't know how to cook Wagyu especially if it has the AA type of fat.
Gotta use a weight when cooking steaks on a flattop. Gets the uniform sear and perfect crust. The meat will curl under high heat and the weight will prevent that.
I'd love to see someone make a prime rib roast out of a5 wagyu. Like a classic Christmas dinner roast
I don't love my family that much lol
Did it a couple of years ago. Lasted only minutes before it was gone. Fortunately, I also had another regular ol’ american prime rib as a back up, which didn’t get entirely consumed. I guess it was a big let down after the A5. Best Christmas dinner ever.
I just love to get my hands on some good prime rib period. Doesn't even have to be wagyu
Malcom Reed did one
I'm curious as to which type (brand) of knives you use and what you use to sharpen them. Thank you. Love the pointers and tips.
Victorinox. They sell them on their website bearded butchers. They honing steel to sharpen them. There is older video on this.
4:20 careful tossing the title Kobe around so casually. all Kobe is wagyu, not all wagyu is Kobe. that certificate said Kagoshima, not Kobe.
So... when are you guys putting together the Bearded Butchers Charcuterie Board? Lol this looks delish
Umami just means savory.
I Love you Guy's. Happy Holidays. Drooling right now.
This is the sign for you to get your Wagyu!
@@TheBeardedButchers. I will order from you. San Antonio Texas.
Hey guys I love your channel but you have the definition of "umami" all wrong. It has nothing to do with the 5 senses. It is a category of taste in food (besides sweet, sour, salt, and bitter), corresponding to the flavor of glutamates, especially monosodium glutamate.
Think of the kind of flavor that anchovies add to a sauce or salad dressing. That is umami.
guys you have me salivating like the Niagara Falls! 😋😋😋
I want to try Wagyu so bad. It always looks and sounds so good
It IS good, Shane. Give in to the temptation - give it a go 👀
Well all you need is a little bit of a shitload of money. 🥰
@@loweffortgaming2593 well aware. 😵💫 I found a place that ships supposedly authentic wagyu beef where I live. Sure hope it lives up to the hype.
Have not seen you do a video on hamburgers. How do you all cook them? Hamburgers are probably what most of us grill most of the time.
They have video on that. How to grill corn on the cob on budget. is the name. They also grilled some hamburgers in that video.
Very cool video. Japanese chef in Tokyo taught me that a crust is not the required end result. Ponzo sauce also is the right condiment for A5 for the acidity to cut through the fattiness, maybe some white pepper. Arigato
I've paid for TH-cam premium for years so I never see ads at all! Does me fast forwarding to certain parts in your videos still negatively mess with your algorithms?
Lol. I've been using a free ad blocker for years.
So American is hybrid and Japan is pure..got it
Hell yeah... ooh mommy Japanese.
Man, you're smart. Any 12 year old listening "got it" without the need of repeating it.
Same here in Spain all the Spanish wagyu is less marbly as they are bred with Spanish cattle
@jerrymartin3965
😂 someone needs a nap
@@wallacewallace4801 yeah, you. You can't seem to deal with reality.
Love your vids guys!
In several areas of Japan, Wagyu beef is shipped carrying area names. Some examples are Matsusaka beef, Kobe beef, Yonezawa beef, Mishima beef,Ōmi beef, and Sanda beef. In recent years, Wagyu beef has increased in fat percentage due to decrease in grazing and an increase in using feed, resulting in larger, fattier cattle.
Wagyu is name of a breed of cow.
There is no way these two cuts you are looking at are the same, similar or in any way have any similarities other than they are beef
It's a money grab. And an intelligent one at that. They saw tuna blow up... Said ... Hmmm. Cattle
Youre telling me they are different? They said that in the video 🤣🤣🤣
Man I wish you guys were stationed with me when I was stationed at Camp Pendleton when I was out in the Bush training.