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
@@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
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.
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 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.
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.
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.
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.
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.
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!
I've switched to a mostly plant-based diet (nah hear me out homies) and Wagyu and A5 Wagyu were a big part of my decision. I was always conflicted both because I've worked with cattle a lot and built up a weird pet-mentality with 'em. Beside that, the environmentalist in me wanted to do my part to prioritize non-animal products, but I also want to be aware that without consumer demand, what would that earnestly mean for livestock animals? If the world was vegetarian--as an extreme example--the result of that doesn't simply end with a good result for livestock animals--they're huge and take a ton of effort, expertise, and money to live comfortable lives in the world we've built to support humanity and that isn't going to simply change. Wagyu provided the clear approach. I still eat meat, I just see it as more of a treat because now when I do it meat, Wagyu and A5 types are my benchmark. These animals are treated to such a high standard that I've personally experienced in Japan as a food and farm safety auditor. Supporting these businesses is the most ethical action I can imagine performing to have a world that is climate-conscious, humane (these cows get massages, y'all), and somehow also produces the most delicious products on top of it all. If you haven't eaten Wagyu or A5 and you don't eat meat because of dietary choices (e.g., you can but choose not to), I urge you to give an exception to these products. These ranchers, both in Japan and the US, treat these cows unbelievably well through every step of the process, and supporting their efforts while supporting the demand of their practices is something your conscious can rest easy with. Truly, I can't say enough how happy it makes me because these cows live the highest quality of life.
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.
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.
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
There are two big reasons Japanese raised beef is much more marbled than wagyu cattle raised outside of Japen. The first is that they not slaughtered until they are at least 3 years old. Optimal age is between 3 and 5 years of age. This allows the animal to reach full size and put on marbling instead of muscle. You can see the size difference in the cuts to verify this. The second reason they are so well marbled is that they are kept mostly indoors with stations that allow them to eat a blend of grains and silage that is ground fine so that the animals can digest it better. Their diet has a high grain content which helps add fat easily. Even though these animals may have the same genetics as the animals in Japan, they are raised completely differently and that is the biggest contributing factor to the differences in the meat.
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
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.
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.
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.
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 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. 👍👍
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.
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!
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!
@@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,🇺🇸🇺🇸🇺🇸🇺🇸
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!
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?
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.
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.
Genetics are the foundation for a good result, Wagyu cattle out of Japan is 96%+ Wagyu cattle bloodline versus other countries starting the breading programs, it takes a good 100 years to get to that special bloodline perfected to 78%-95% if lucky. Same thing with Black Angus pure bloodlines being grown in USA, we finally got the bloodline corrected after over 100 years in breading and healthy treatment getting to a 96% result, So well that the cattle is starting to generate a superior marbling scores, as good as Wagyu A3-A4 …. That’s what we do for the industry, its am amazing journey to obtain perfection …… I take you on that journey for the next 2 seasons….
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
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!
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.
In comparison, how we Americans cook our steaks, vs how the Japanese cook their steaks, is completely different, especially when it comes to the quality that an A5 grade provides. In most cases, the Japanese slice theirs paper thin and cook them with the slightest touch of a kitchen torch, for just a touch of color and somewhat of a smokey flavor. Our version of a med rare- med would be unheard of when it comes to their standards. I have tried A5 both ways and have to say; I enjoy mine over extremely hot fire, and literally, cooked for no more than 1.5 mins per side. Freaken outstanding!
I buy prime cuts of ribeye at Costco (they have incredible beef imo). Then I get a couple of A5’s at the butcher (wagyu). I serve the people a smaller portion of the A5 bc it’s so rich. It’s Fantastic! Definitely worth the money one time
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.
We started bringing in A5 at our shop. Not the biggest money maker but definitely great for conversation and gets people in the door at our store. I think the biggest misconception is that everyone thinks you need a 12oz steak of a5 because most people are used to buying a 14/16 oz choice ribeye. Really only need a 8oz A5 steak and share it with someone with sides going on to experience.. Bearded butchers should sell A5 fat beard oil lol!!!
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
Personally I’ve found regular tri tip at the grocery store with more marbling than that American wagyu for a fraction of the price more often than not🤷🏻♂️
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
I do prefer olive wagyu A5, but have always cooked it under low heat to allow the fat to break down I cube my wagyu into bit size and cook it in thin bite size cube just as I was taught by a Japanese chef
Unless your A5 Wagyu is specifically from Kobe, it’s not Kobe. Wagyu does not mean it’s Kobe. But, Kobe does mean it’s Wagyu. And A5 is the grade. Appreciate providing a little greater clarity and precision in your descriptions.
Umami is the fifth taste, not the fifth sense. u·ma·mi noun a category of taste in food (besides sweet, sour, salt, and bitter), corresponding to the flavor of glutamates, especially monosodium glutamate.
The wagyu beef has a special gene that allows it to have double fat... marbling that cause the beef to look slightly pink. Wagyu beef is also split into different regions. Most people would be familiar with kobe beef.
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.
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.
Couple of pro tips. When you have a fattier piece of meat, you want it more toward medium. I commented on another video telling you to pull a normal steak at 125 and it will cook up on the rest by five to seven degrees for a perfect medium rare. Same is true here. BUT, with a much fattier steak, you want to render the fat as much as possible while still controlling the done-ness. I recommend cooking to 130 and it will cook after rest to 135-137ish - which is "medium." You might notice that I describe done-ness as temperatures as opposed to appearance. Done-ness is not an opinion or a "chefs preference." It is a scientifically measurable range of temperature. Pisses me off when restaurants tell me that rare is medium rare "because that's how the chef does it - well then send his butt out here because he's doing it wrong. Final pro tip - if you are going to season a steak - put it on before you cook it. It allows the melting fat to mix with the spices and then, on rest, allows that flavor to reabsorb into the steak (as the steak cools the fat with the spices pass back into the steak. If you are like me and like to eat steak with only salt - then put the salt on right before you cover it for the rest (the salt will go back into the steak. A similar concept is used when making guacamole - you put your spices into the lime juice for ten minute while you make the rest of the dish. Its called "blooming" the spices. In other words it distributes spices throughout the dish, while avoiding any chunks or raw spice mouthfeel. Keep up the awesome work, I am learning a lot from you, especially from the butchering perspective!
Mr Wabbit, I truly like the way you explain the how and why when it comes to cooking. I bet you could take any "Grade( low choice, medium choice, or high choice) of beef and make it tastes like HIGH PRIME !!
First, doneness is not that well defined in terms of temperature alone, and varies from cut to cut. At the same temperature, different muscles can have different degrees of apparent doneness, when taking color and texture into consideration. In fact, the temperature range you mentioned for medium (135-137) often falls under medium rare. The other thing, is that taking a steak to medium is more acceptable with fattier cuts of meat is a good rule of thumb, Wagyu cattle have different fat characteristics. Even at medium rare, lots of fat will be rendered. But I still agree that taking it to medium can be a good idea, as it is quite forgiving and will be incredibly juicy. Also, I had the same thought about seasoning precook, but they were obviously trying to showcase those different seasonings, and preseasoning wasn't possible given 2 cuts and several seasoning. Plus with those thinner cuts, that issue is less of a concern. Now I want to get an A5 steak, but they are rare around me without special ordering.
@@ccbowers As a retired chef of 30+ years, I can assure you that "how well done" meat is - is not subjective. I do not know what else to say on that except for 1) Take my word for it, or 2) Experiment yourself and let us all know your outcomes. It is 100% easier to "temp" a steak than guess. Now, once you have your 10.000 hours in - yeah I can tell by poking it with my finger, but of course, most home cooks can't. I got your points about showcasing the spices - BUT. The reason you pre-season is so that when the steak rests - the spices are saturated with fat and then that fat is re-absorbed into the meat. The net effect is that the spices become "bloomed" and then they actually go into the meat. ALWAYS pre-spice your meat before hitting the grill. You are correct that fattier meats render more fat at medium. I believe I pointed that out. No, meats do not "present" as medium rare at lower temperatures. Cook a steak to 125, rest it - it will be medium rare. Cook a steak to 130, rest it - it will be medium. Now, some steak actually need further breakdown of its tissue. For example a chuck - you have to cook the F out of it (preferred method = slow cooker or instapot). For example a chuck roast. You have to cook these cuts waaaaaaaaaaay past well done in order for the muscle fiber to break down completely. That's why when your moms pot roast presents at well done - it is actually as tender as it can be. Some other cuts would be flap steak for example (fajitas), the longer you cook them the better - crisp and tender. Some cuts are kind of like the seafood calamari. Calamari you either cook for one minute or for forever and a day. Anything in between they are shoe leather. I have a local store that sells A5 at 125$ for an 8 oz steak. My kids are buying it for me for my birthday (November), can't WAIT! Oh and finally - when you get your A5 - DO NOT eat any more than about 4-6 ounces - you will pass out AND have "stomach" issues." That stuff is soooooooooooo rich!
@@deborahkelly2576 There are MANY cuts of beef and pork that are super cheap and also super yummy. If you are on a budget - pork butt and regular old chuck beef can be made into sensational dishes. I used to cook these cuts for 4-6 hours in an oven, but since the invention of the instapot, I can achieve the same results in 1.5 hours. Get yourself some dried peppers from the "Mexican" part of your grocery store. Throw a couple of anchos, guajila and de arbol chiles in the bottom of the pot. Add a sweet onion, garlics, bay leaves, cumin, salt and onion powder. Throw a pork butt in there - cook it for 1 to 1.5 hours and BAM carnitas like you have never had before. There are so many cheap meats I could go on all day about like chuck for Hungarian goulash. I have some high-end butchers in my area, but I rely on Costco for most of my meats. If you can afford it - get an instapot TODAY. Set the timer go to work, dinner is done when you get home. Plus make enough and you will have leftovers for taco teusday, burritos for wednesday - etc.
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 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 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 👌
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
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!
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 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.
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.
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
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.
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.
I had the chance to eat the A5 Wagyu and it’s so good. It literally melts in your mouth. Worth every penny.
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.
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!
I've switched to a mostly plant-based diet (nah hear me out homies) and Wagyu and A5 Wagyu were a big part of my decision.
I was always conflicted both because I've worked with cattle a lot and built up a weird pet-mentality with 'em. Beside that, the environmentalist in me wanted to do my part to prioritize non-animal products, but I also want to be aware that without consumer demand, what would that earnestly mean for livestock animals? If the world was vegetarian--as an extreme example--the result of that doesn't simply end with a good result for livestock animals--they're huge and take a ton of effort, expertise, and money to live comfortable lives in the world we've built to support humanity and that isn't going to simply change.
Wagyu provided the clear approach. I still eat meat, I just see it as more of a treat because now when I do it meat, Wagyu and A5 types are my benchmark. These animals are treated to such a high standard that I've personally experienced in Japan as a food and farm safety auditor. Supporting these businesses is the most ethical action I can imagine performing to have a world that is climate-conscious, humane (these cows get massages, y'all), and somehow also produces the most delicious products on top of it all.
If you haven't eaten Wagyu or A5 and you don't eat meat because of dietary choices (e.g., you can but choose not to), I urge you to give an exception to these products. These ranchers, both in Japan and the US, treat these cows unbelievably well through every step of the process, and supporting their efforts while supporting the demand of their practices is something your conscious can rest easy with. Truly, I can't say enough how happy it makes me because these cows live the highest quality of life.
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.
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.
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
0:03 i appreciate you guys pronouncing it the right way. Gotta get that strong “YOU” sound in!
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 ?
There are two big reasons Japanese raised beef is much more marbled than wagyu cattle raised outside of Japen. The first is that they not slaughtered until they are at least 3 years old. Optimal age is between 3 and 5 years of age. This allows the animal to reach full size and put on marbling instead of muscle. You can see the size difference in the cuts to verify this. The second reason they are so well marbled is that they are kept mostly indoors with stations that allow them to eat a blend of grains and silage that is ground fine so that the animals can digest it better. Their diet has a high grain content which helps add fat easily. Even though these animals may have the same genetics as the animals in Japan, they are raised completely differently and that is the biggest contributing factor to the differences in the meat.
Hello there. Good afternoon how are you doing today?have a blessed day!!❤
Honey wake up the bearded butcher bros posted a new TH-cam video!
Something about A5 & Jamon Iberico ham i love is how the animals actually LIVE as . It sounds cheesy but the results speak for themselves.
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 🤣🤣🤣
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 🙏
He deserve Two Pieces of A5 Japanese Wagyu! Accountant needs to give him a bonus for his good job! Those steaks looks great!
“Wahgoo” 😂
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
My type of guys. Standing around eating amazing beef with your hands. Our family does this too! Great video.
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.
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!
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!
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 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!
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 🙏
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!
I feel like a weight would have developed the crust a little better but still looked awesome. Good job 👏🏻
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.
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.
Gonna have to find some Wagyu locally. Maybe they'll take my car in trade 😱
Not your car!
My mouth hasn’t watered so much watching one of your videos.
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
Another OUTSTANDING video. Thanks gentlemen!!!!!
Thanks again!
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!
i hope this isnt a stupid question but for beef at least should you season after you cook or before, or does it not really matter?
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 😮
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!!❤
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!
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
Excellent video. Definitely helped me understand the difference and what to look for when seeing Wagyu on the menu.
Glad to hear it, Brett!
Question? kinda off the topic but , can you dry aging after wet aging? like 20 days wet AND THEN 20 DAYS DRY aging?
THIS OUGHT TO BE GOOD! AFTER HAVING AUSSIE WAGYU THERE IS NO COMPARISON WITH 'BMS' TO JAPANESE A5
You are correct.!!
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!
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!
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.
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.
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 ;(
Genetics are the foundation for a good result, Wagyu cattle out of Japan is 96%+ Wagyu cattle bloodline versus other countries starting the breading programs, it takes a good 100 years to get to that special bloodline perfected to 78%-95% if lucky. Same thing with Black Angus pure bloodlines being grown in USA, we finally got the bloodline corrected after over 100 years in breading and healthy treatment getting to a 96% result, So well that the cattle is starting to generate a superior marbling scores, as good as Wagyu A3-A4 …. That’s what we do for the industry, its am amazing journey to obtain perfection …… I take you on that journey for the next 2 seasons….
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
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 👌
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 🤣 🤣 🤣
🤤🤤
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!
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.
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.
Looks so yummy..good to see you guys..take care..much love to you all
Both products are great for different uses. I usually serve 100-200g of A5 (I can purchase in San Diego), and closer to 12-16oz of American wagyu.
Great point!
In comparison, how we Americans cook our steaks, vs how the Japanese cook their steaks, is completely different, especially when it comes to the quality that an A5 grade provides. In most cases, the Japanese slice theirs paper thin and cook them with the slightest touch of a kitchen torch, for just a touch of color and somewhat of a smokey flavor. Our version of a med rare- med would be unheard of when it comes to their standards. I have tried A5 both ways and have to say; I enjoy mine over extremely hot fire, and literally, cooked for no more than 1.5 mins per side. Freaken outstanding!
Isn't Umami the 5 taste not the senses?
Thank you for your wonderful videos! So informative and enjoyable!
Glad you like them, Mike!
I buy prime cuts of ribeye at Costco (they have incredible beef imo). Then I get a couple of A5’s at the butcher (wagyu). I serve the people a smaller portion of the A5 bc it’s so rich. It’s Fantastic! Definitely worth the money one time
Amazing content. Appreciate the entertaining information you consistently provide. 🙏🏽💯💪🏽🔥🔥🔥
I appreciate that!
My mouth starts watering just watching this
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.
We started bringing in A5 at our shop. Not the biggest money maker but definitely great for conversation and gets people in the door at our store. I think the biggest misconception is that everyone thinks you need a 12oz steak of a5 because most people are used to buying a 14/16 oz choice ribeye. Really only need a 8oz A5 steak and share it with someone with sides going on to experience.. Bearded butchers should sell A5 fat beard oil lol!!!
The way they incorrectly pronounce wagyu is triggering me more than I'd like.
Waa-goo
Isn't the correct pronunciation... "Why - You" with the G being silent? Or maybe "Waa-you" again G is silient right?
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
Umami just means savory.
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.
Awesome content Brodie!!!!❤️❤️ NO HOMO
Personally I’ve found regular tri tip at the grocery store with more marbling than that American wagyu for a fraction of the price more often than not🤷🏻♂️
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!
I do prefer olive wagyu A5, but have always cooked it under low heat to allow the fat to break down I cube my wagyu into bit size and cook it in thin bite size cube just as I was taught by a Japanese chef
Would be cool if you guys got to go to Japan to see the wagyu farm.
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?
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
Unless your A5 Wagyu is specifically from Kobe, it’s not Kobe. Wagyu does not mean it’s Kobe. But, Kobe does mean it’s Wagyu. And A5 is the grade. Appreciate providing a little greater clarity and precision in your descriptions.
BTW ... WAGYU LITERALLY MEANS ... 'JAPANESE(WA) COW(GYU)'
Umami is the fifth taste, not the fifth sense.
u·ma·mi
noun
a category of taste in food (besides sweet, sour, salt, and bitter), corresponding to the flavor of glutamates, especially monosodium glutamate.
The wagyu beef has a special gene that allows it to have double fat... marbling that cause the beef to look slightly pink.
Wagyu beef is also split into different regions. Most people would be familiar with kobe beef.
Thanks a lot, Dillon!
Let’s all grow our beards & talk like twinsies and Eat A5 and American wagyu steaks that is hurting our pockets. 😂❤
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.
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.
Couple of pro tips. When you have a fattier piece of meat, you want it more toward medium. I commented on another video telling you to pull a normal steak at 125 and it will cook up on the rest by five to seven degrees for a perfect medium rare. Same is true here. BUT, with a much fattier steak, you want to render the fat as much as possible while still controlling the done-ness. I recommend cooking to 130 and it will cook after rest to 135-137ish - which is "medium." You might notice that I describe done-ness as temperatures as opposed to appearance. Done-ness is not an opinion or a "chefs preference." It is a scientifically measurable range of temperature. Pisses me off when restaurants tell me that rare is medium rare "because that's how the chef does it - well then send his butt out here because he's doing it wrong. Final pro tip - if you are going to season a steak - put it on before you cook it. It allows the melting fat to mix with the spices and then, on rest, allows that flavor to reabsorb into the steak (as the steak cools the fat with the spices pass back into the steak. If you are like me and like to eat steak with only salt - then put the salt on right before you cover it for the rest (the salt will go back into the steak. A similar concept is used when making guacamole - you put your spices into the lime juice for ten minute while you make the rest of the dish. Its called "blooming" the spices. In other words it distributes spices throughout the dish, while avoiding any chunks or raw spice mouthfeel. Keep up the awesome work, I am learning a lot from you, especially from the butchering perspective!
Appreciate the pro tip, my guy 😉
Mr Wabbit,
I truly like the way you explain the how and why when it comes to cooking.
I bet you could take any "Grade( low choice, medium choice, or high choice) of beef and make it tastes like HIGH PRIME !!
First, doneness is not that well defined in terms of temperature alone, and varies from cut to cut. At the same temperature, different muscles can have different degrees of apparent doneness, when taking color and texture into consideration. In fact, the temperature range you mentioned for medium (135-137) often falls under medium rare.
The other thing, is that taking a steak to medium is more acceptable with fattier cuts of meat is a good rule of thumb, Wagyu cattle have different fat characteristics. Even at medium rare, lots of fat will be rendered. But I still agree that taking it to medium can be a good idea, as it is quite forgiving and will be incredibly juicy.
Also, I had the same thought about seasoning precook, but they were obviously trying to showcase those different seasonings, and preseasoning wasn't possible given 2 cuts and several seasoning. Plus with those thinner cuts, that issue is less of a concern.
Now I want to get an A5 steak, but they are rare around me without special ordering.
@@ccbowers As a retired chef of 30+ years, I can assure you that "how well done" meat is - is not subjective. I do not know what else to say on that except for 1) Take my word for it, or 2) Experiment yourself and let us all know your outcomes. It is 100% easier to "temp" a steak than guess. Now, once you have your 10.000 hours in - yeah I can tell by poking it with my finger, but of course, most home cooks can't.
I got your points about showcasing the spices - BUT. The reason you pre-season is so that when the steak rests - the spices are saturated with fat and then that fat is re-absorbed into the meat. The net effect is that the spices become "bloomed" and then they actually go into the meat. ALWAYS pre-spice your meat before hitting the grill.
You are correct that fattier meats render more fat at medium. I believe I pointed that out. No, meats do not "present" as medium rare at lower temperatures. Cook a steak to 125, rest it - it will be medium rare. Cook a steak to 130, rest it - it will be medium.
Now, some steak actually need further breakdown of its tissue. For example a chuck - you have to cook the F out of it (preferred method = slow cooker or instapot). For example a chuck roast. You have to cook these cuts waaaaaaaaaaay past well done in order for the muscle fiber to break down completely. That's why when your moms pot roast presents at well done - it is actually as tender as it can be. Some other cuts would be flap steak for example (fajitas), the longer you cook them the better - crisp and tender. Some cuts are kind of like the seafood calamari. Calamari you either cook for one minute or for forever and a day. Anything in between they are shoe leather.
I have a local store that sells A5 at 125$ for an 8 oz steak. My kids are buying it for me for my birthday (November), can't WAIT!
Oh and finally - when you get your A5 - DO NOT eat any more than about 4-6 ounces - you will pass out AND have "stomach" issues." That stuff is soooooooooooo rich!
@@deborahkelly2576 There are MANY cuts of beef and pork that are super cheap and also super yummy. If you are on a budget - pork butt and regular old chuck beef can be made into sensational dishes. I used to cook these cuts for 4-6 hours in an oven, but since the invention of the instapot, I can achieve the same results in 1.5 hours. Get yourself some dried peppers from the "Mexican" part of your grocery store. Throw a couple of anchos, guajila and de arbol chiles in the bottom of the pot. Add a sweet onion, garlics, bay leaves, cumin, salt and onion powder. Throw a pork butt in there - cook it for 1 to 1.5 hours and BAM carnitas like you have never had before.
There are so many cheap meats I could go on all day about like chuck for Hungarian goulash.
I have some high-end butchers in my area, but I rely on Costco for most of my meats.
If you can afford it - get an instapot TODAY. Set the timer go to work, dinner is done when you get home. Plus make enough and you will have leftovers for taco teusday, burritos for wednesday - etc.
Full blood wagyu is available in the USA. Look at Wagyu Farms located in Center, Texas. It’s not a fair comparison between a full blood and a F-1
Did you know the red strain of "Wagyu" is called Akaushi
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.
Thank you for pronouncing Lancaster County correctly!
Hello there. Good afternoon how are you doing today?have a blessed day!❤
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 went into steak coma watching you guy enjoy.
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
What is causing you to miss the bottom away corner on your cuts?