We tested EVERY WAGYU Steak, Here's #1
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- เผยแพร่เมื่อ 11 ก.พ. 2023
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I've cooked every wagyu steak and today I am going to let you know which one you should try. They are all amazing but some is better than other and here is the best.
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Do more experiments with wagyu eye round
Do a garlic confit dry aged steak
The steak taste is like when the germans started Operation Barborosa in tasteness 🤣🤣🤣
How much do they pay you to advertise this crap
Thanks @guga foods for trying this I commented this and I’m so thankful for doing this videos
Need to see a cooking battle between Angel and Leo. They get a recipe from your cookbook and you’re the judge. Free book promo and we get to see them cook, win-win.
This is a great idea
pin that comment
Get this to top comments
Bump
Great idea.
hi guga, here are some recommendations:
1. dry aging in beef tallow with cinnamon
2. dry aging in Tahini sauce
3. for a side dish: "Arais" is a pita bread filled with ground beef(cooked together), it goes very well with tahini sauce
Great ideas for 2,3!
Personally I hate cinnamon on anything that isn't a sweet.
@@carabouzouklis but the cinnamon is cut off. We see these ideas dont always change taste but other properties of the steak.
1: Cinnamon on its own is very bitter, that's why it's not used in marinades.
2: Tahini is very mild in flavor, maybe tzatziki or toum would be a good option
Hi guga can you please dry age a steak inside of dry aged steaks. Thank you!
@@mackjeez you'd literally only use cinnamon on meat if you didn't have salt and wanted to give the smoke a bit of interesting flavour
THANK YOU for supporting Aussie farmers!
Australian Wagyu crossbreeds are great steaks. Sometimes fullblood can be a little too rich, especially if I feel like getting a big steak (not to mention the price). The crossbreeds have a great balance of marbling and price.
It's so nice that the Aussie wagyu industry is growing so much.
I can easily access & get a fresh 250-300g wagyu porterhouse (NY strip) for around $25-$35 to really treat myself once every few months now.
@@thaddeusk Why not try fullblood A3 or A4 then? Nearly the same thing as an MB7 Australian...
@@thaddeusk Yeah, I think wagyuXangus is the norm.
@@MrNoahFerris That's per Kg right?
Give me a book filled with nothing but Guga's side dishes, please! I'd buy that in a heartbeat.
It's on his new guga cook book, he has all of his side dishes there
Cook some potatoes, fry some mince and put some cheese on it. That in a book's worth of variations.
Guga‘s side dishes are like the weakest part of his cooking skills lol. It’s almost always a starch like potato, with cheese, bacon or a quick sauce with some powdered spices often baked in the oven.
@@Michael_Schumacher , I know they are not the main event - but I spend a lot of time watching videos related to the main event. His side dishes are always interesting, and I’d love to have a book full of them that I could flip through when I need one.
what about a cookbook filled with guga's different steaks like the 1 month brisket or marshmellow dry age
The Meat Man is back at it again
That’s what she said!🤣😂✌️
If tou think about it everyone is meat
@@louskunt9798 😂
It should be “The Steak Man”, but it’s okay.
Yeah you like that meat huh? 😏
Agree 100%. Love Japanese Wagyu and it introduced me to a whole spectrum of food I've never thought I would want. I always recommend Japanese Wagyu A5 at least once to people, but hands down Australian grade wagyu is the best if you want a better balance of meat and fat.
For my 50th birthday I treated myself to some incredible steaks. I bought them all at a place near Albany NY, Big Body Butchers. Anyway, after I tried them all I thought my Australian Wagyu 8/9 was the best. It was also the most affordable steak I bought.
Happy belated birthday
Happy birthday
Sounds like a great birthday, hope you enjoyed it
@@feqol maybe he's already 105 now
Tomahawk!
To put it simply (for many people at least), you'll want an Aussie Wagyu MS7+ if you want a perfect balance of meat/fat and looking to eat the whole steak yourself. It is cheaper than A5 but still unbelievably delicious.
You'll want the A5 Japanese Wagyu when it's a very special occasion and you want to have something incredibly rich. It's perfect if you're eating it with friends/family - with each having just a few slices of it.
😃👍👍
The Australian is already better.
It's not that Australian wagyu is inherently better. There is Japanese wagyu A4 no. 5-7 that has a more reasonable amount of marbled fat.
Congrats to hitting 4 millions subscribers Guga. I remember subbing to the channel a few years back before you even had 1 million subscribers. Here's to bigger things not only for this channels and your others but to you and your family.
Congrats on 4 million subs Guga! You and the crew deserve it! Here's to another 4 million 🍻
Its at 3,99 😭
Hi Guga- as always nice video…
Please consider to test out the hybrid (half dry aged - half fat aged/wax aged) aging method. And why not directly trying out to use cocoa butter for the fat aging part?!
I had the Australian Wagyu after watching your other video where you opened a restaurant for a day. Everyone who tried all the different stakes and side dishes also said AU Wagyu and that is what convinced me to try it. I can say it is the best cut of meat I've ever had and the only disappointing thing about it is that I can't eat it every day.
why can't you eat it everyday? is it bad for your health too much fat or something like that?
@@spock69enterprise
too expensive
I just had wagyu a5 today! It’s amazing!!! Nothing like I’ve ever had before. Thanks for inspiring me brother, I’ve been wanting it from your videos!
I’m assuming your wallets still hurting from that purchase a year later?
@@Voltar_99 Actually it wasn’t too bad since I had it in Japan. It’s still expensive but it does not hurt your wallet as much as if I had to import it
@@chokeassracing ah, yep I’ve seen the price difference on this channel, just goes to show how ridiculous the markups with imported stuff can get
@@Voltar_99 yeah i think it’s also cause of Japanese export tariffs and things like that and maybe even how customs bureaus tax luxury goods
@@chokeassracing that too
OMG this video has me drooling! Can't wait to get the chance someday to try all the different wagyu steaks
Love love love this. It is a great idea to use different cuts as opposed to marinades and technique. But you should really try an experiment with Chinese fermented black beans - amazing umami there!
The Aussie meat industry should bring Guga and his boys over to do a few videos.
Looks so appetizing, want to eat
So true
Love the vids
Hey guga ! Love your videos. It would be interesting to see the full process off cooking the steak in real time to see how long all your steps actually take. I love the amazing edits you do for the BBQ section but I would love to see how you actually do it so we have a better idea when we do it our selves. Thank you so much love your videos!
I honestly love your videos Guga. You are an inspiration for me to try new things as well as learn new cooking tactics and skills. While my first experience with Wagyu was using burgers using American Wagyu the taste was still decadent and was, in my opinion, to gain an idea of the beauty of Wagyu. I hope to one day have A5 Wagyu and use the techniques you've cultivated one day to make a good steak for me and my wife.
I can this video was incredibly expensive. But surely it was worth it, since it’s all Wagyu. Great video today, Guga. Hopefully Squid Ink Dry Age will be soon. :)
Me: hey Guga, I’m on a budget. Which steak should I get?
Guga: let’s have Wagyu and find out
I could see Leo starting his own food review / cooking channel, or at a local news station as their restaurant reporter. His camera control and voice delivery is on point, and he's easy to listen to.
Thank you Guga and Angel for bringing him to the channel, he is really an asset.
The satisfaction and enjoyment from each bite of each steak is amazing!
First time ever I had Wagyu was some small strips of Japanese A5 from a tasting package. I instantly fell in love with it and I still have to try the real deal. However, afterwards I tried a New Zealand A7 and I gotta say it came very close to Japanese one on all counts but at a fraction of the price (and you can eat the whole thing, as they said), so anytime I can get my hands on that one, I'll be a happy camper!
The First Light ones?
You know the steaks are good when the sides is almost forgotten
1:07 and freeze frame. This looks so good. I just want to get this printed, framed, and to hang this on the wall in my kitchen!
Hi Guga thx so much for The Information's about cooking steaks!
Thanks to inspiration from Guga after years of honestly having no confidence, I cooked my very first steak tonight using his pan-fried method. My bf said it's the best steak he's ever had! 😌 My plating needs work but I am so proud of myself. I'm 41 you guys it's never too late to find something you can be passionate about and just go for it! Thank you Guga ❤️
Guga, try the 'bananinha'. It's a cut i recently discovered in Santa Catarina, Brazil. It are small pieces of meat, cut near de ribs (i think). Perfect ratio fat/meat to my opinion. Best one-biters to put on the grill, for not such a high price per kilogram.
good video guga!
Nice Video guga! keep going
You need to dry age with AG1 I think it will be interesting to see what it will do to the steak.
"I have limited budget, what should I try? "
Proceeds to show the most expensive cuts of meat in the world
Guga’s videos are therapeutic.
AYYYY a new guga video AS IM USING GUGA'S RUB on some lamb I'm about to sous vide for dinner!
I always thought a high score filet would be the perfect steak though I've never tried it. I just always love the perfect marbling of a prime ribeye (A5 ribeye which I have had is too much) and the thick, tender, beefiness of filet. I always imagined that an A5 wagyu filet would be the perfect marriage of all the best aspects of a prime ribeye and filet.
it kinda is exactly that, but it's insanely expensive, that's the downside
Mostly agreed with the above comment. It kinda is the perfect combo, although the difference in taste/mouthfeel compared to an A5 ribeye is huge imo. I'm generally a a ribeye type of person, so I'd say an australian or A4 wagyu ribeye with BMS 7-9 is the perfect balance if you generally prefer flavor over tenderness. But if you prefer tenderness, it doesnt get better than an A5 filet
@@thrilosandalkis94 prime ribeye will always remain my favorite, i think. it's just hard to beat when i comes to balance between price, quality/tenderness and taste. never lets me down, could eat that everyday easy.
Guga, I'm amazed on the amount of salt that u use, could u a video trying no salt, medium salt and ur normal amount of salt?? I'm so curious if u would even like the food without the seasoning, I love your vids!!
this would be cool for all of us home chefs to find out
And while u are at it, you can also test for pepper and garlic powder! You always use them as if they are guaranteed to be good at that amount. TEST IT!
there are a lot different salt type and they have different measure to use. even same type of salt from different brand might have different measurement.
Guga’s voice is so calm it makes me sleep when it’s hard to fall asleep❤️😂 keep up the videos!
2:20 top right. An Ant is living his absolute BEST LIFE.
Yeah, it took me a while to get right, but the last time I made Australian Wagyu Picanha, I think I nailed it. Like you guys said, pretty tough to get right, but once you got it, you got it
I am 29 years old and I just had my first steak a month ago. I didn't know I could eat something and have my mouth still water while I'm eating it! ( I had it medium rare thanks to you guga)
2:22
Top right corner of the screen.....
I guess the gnat loves gugas cooking as well 😍🤣
Was literally having this debate in my head before I get one to cook. Thank you for making up my mind!
I wouldn't want to be in your shoes..
Testing wagyu steaks on an regular basis just to show the people which ones are better than the others, making hard decisions, making sure youre palette is cleaned with a sidedish just to make sure your opinions are correct.
It's a tough job but someone has to do it i guess.
I'm glad you have dedicated your life to do this for us so we don't make the wrong choices. 😘
Finally pulled the trigger and bought an Australian Wagyu NY Strip steak for valentine's this year - hands down the best steak I've ever cooked/tasted. High price of admission, but absolutely worth it.
It's soooooo good to see there's a kindle version for the book! Can't wait to see!!!!
I've never had steak, but watching Guga's videos fill half my belly.
When Leo said, "NO! POTATOES!" I thought someone's knuckles was about to get busted by a large spoon. LOL
We love you Guga!!! Ever wanted to go on Chopped? I'm sure you'd kill the protein!!!
Dude Angel is hilarious! 😂😂. You can eat more and buy more. I’m having a moment!
Best video in a while Guga! Abraços de Portugal
Hey Guga, I remember back in Jr. High, my french teacher told that in France, they use sorbet in between courses to cleanse the palette so they can taste every dish in full effect. Maybe worth trying
"How to cook them probably" got me 😂😂
Try marinating in white onion juice. I did that as part of a Turkish dish I made last year and it flavored and tenderized the meat so nicely.
He actually did that already.
2:12 This feels like the first time Guga has used a new voice file for mentioning black pepper and garlic powder....
And I love it
9:16 aww I should never had so much wagyu lol 🤣🤣🤣
Hey Guga! Love you, love your content. :)
Definitely would like to try that Australian steak
We have American Wagyu's too these days. We have a local farm near by my house. You can save a lot more money per lb, if you buy a whole, or half cow. The great thing about my local farm is they have some variety. Not all cows reach A5, so when I can nab A4 grade I do. It's also a great experience because there are no middle men, and you can see the farm, meet the family, and even see the heritage of the cows.
"Several experiments" LOL
I had all of them. My favourite is the Australian Wagyu. I had an 8+ A. Rib Eye an it was perfect. You can eat the whole steak and have a great experience. Like Guga said it has the perfect ratio between meat and fat. The filet is also very nice but very small.
What Guga didn’t mention is, that the Australian Wagyu is also way easier to grill than the others. You don’t get that much flames grilling the A.W.
I wish you would do a Tournedos Rossini! Truffles foie gras and wagyu. The ultimate insanity! You rock Guga!!
I did same test couple of month ago! It was wonderful
We have a Painted Hills Farms, American Wagyu in a store here. I have found some really good petite sirloin and new york strip steaks. All for under $20. I'm sure it's nowhere near an Australian wagyu ms7, but still after grilling it and then cutting into it and it just kind of melt-in-your-mouth, it's still pretty darn amazing!
Very nice Guga.
How about doing a Wagyu roast?
Like a sirloin tip , prime rib or even a good old round or chuck roast.
Yeah A Japanese Wagyu A5 Eye Round would be Something! Last time he only got a Wagyu Eye Round (I think Australian Wagyu if I am not Wrong)
Viewers ask for steak in a limited budget,
Giga goes ahead and cooks wagyu
When you are grilling, Guga, what are you rubbing on the steaks? I’d love to learn how to grill like you
0:23 "I'll be putting the best steak in the worlds against each other."
We are now in the Guga Culinary Metaverse!
Thank you, great master of this deal!
Arugh! GUGA you're making me HUNGRY 🥩🥩🥩
Guga, my brother -- you are the master. Excellent work. KEEP IT UP!
Guga how do you deal with gristle and what do you think about using weights on steaks when cooking
I live in Sydney and regularly buy waygu rump steak as my normal steak. It is one of the cheapest cuts, but you still get soo much of the waygu goodness. Sure its a lower marbling and not close to the intense level of these steaks, but then its like a quarter to a third of the price vs a porterhouse, means more steak more often and keeps the kids happy 😂
Congrats for the 1M on the third channel!
Being able to write off Wagyu as a work expense 😆
This video is amazing! But at the same time made me feel so broke 🤣😭
I cooked a wagyu steak once and all it did is make me drool even more when i watch gugas videos
Guga you should do a video where you try a steak from every part of the cow. Rated from best to worst
So excited for 4 million sub special content… ❤
There's a steakhouse near me that does a flight of steaks, USA Prime, American Wagyu crossbreed, Australian Wagyu Crossbreed, and Miyazaki A5 Wagyu. The crossbreeds are very similar, and I think they are the sweet spot for the fat marbling. I do still love a little A5 from time to time, though :).
Angel trying to copy how Guga says "let's do it" is literally me every video 🤣
Guga, you should try and get some South African Karoo Wagyu!! Would love to see what you guys think
Last episode didn’t go as well and guga felt bad and blessed them 😂 😊
Just recently had my first wagyu hamburger. Heavenly it was.
Guga mentions Raid.
Me: LLLLLL.
"I have done several experiments"
Understatement of the year right there
A link to where to buy those steaks would be amazing. Love your videos @guga foods
Great video! You gotta take your roast potatoes into the stratosphere though! First put the wedges in boiling water for about 5 min just to cook the outside little bit. Drain in strainer and shake/toss for a minute to almost make the edges looked like mashed potatoes. Then proceed as you did with oil (bacon fat is extra level) and seasoning and bake. Makes the outsides so extra crispy!!!
It smells so good, my mouth is watering
Hey guga, I love watching your content and I’d love to try one of your steaks but I know I won’t be able to. So I think it’s only fair we have Keith lee try your steaks to see if it’s a s good as it looks 🤤
Thank you I've been trying to get wagyu an don't know which I wanted to try.
Guga, you should try the baked potatos, where you boil them i 5-10 min with some salt and baking powder.
They get a better surface, and gets more crispy, when you bake them.
They goes up a level. 🙂
Angel topped it with his improved commentary in this video. Leo is my guy, but Angel did an exceptional job with some descriptions where I felt like I could relate more. Keep up the great job, Angel. Leo and Guga......my heroe.
Guga, you should try the Kenji Lopez roast potatoes recipe, they're amazing
I do love A5 Wagyu... I've had the Filet Mignons, Ribeyes, and NY Strips and they're all so delicious, but Leo is right on with one thing. If you eat too much of it you'll feel it in your gut like 10 to 15 mins later.
With my last Ribeye I actually cut it up and made steak sandwiches with it. And there's something on it that really helps the steak sit better in your stomach. Pickled onions (pickled red onions with honey instead of sugar). They cut into the fat so beautifully and add such amazing flavor to the sandwich. I love it so much. 😍
But I think I want to start picking up some Australian Wagyu since you can eat a somewhat more normal quantity. I agree with everyone's consensus on which steak to eat first. 😋
My birthday is coming up and this is the PERFECT video!
I LOVE this channel! GUGA! You are the steak expert! Do steaks grown in Texas taste better than Nebraska? Doesn't matter where the steak is grown? Will you ever compare BEEF grown in different States? 😃
GUGA!!! Where do you recommend I purchase some of that AU MS7 and Japanese A5?? What delicious looking stuff... Thank you!!
Hello guga ! :) try Sauerkraut marinade, and fermented pickles :)