How Australian PRIME steak is destroying US Market!
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- เผยแพร่เมื่อ 27 ส.ค. 2024
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Today I got a chance to try a steak that is making the US meat market insane. That is because its better and consider better by many people. So, we try it out to let you know.
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literally just cooked one of these last night lol, only got 5 more in the deep freezer
So where do we procure these Australian Prime steaks? Are these from Great Western?
Yeah, I'm wondering the same. I can buy American Prime ribeye and New York all day long at less than $20/lb and everything on the Great Western site is at least double that price.
Just so you know, New Zealand beef is even better, (better grass) but there’s no “wagyu” beef bred at the moment that I’m away of.
if you want us to know how good the steak is, why put all that shit on it?
I work in a grocery meat dept here in Canada and we sell Australian grass fed Angus beef, I have spent the last several years telling people, their beef program is outpacing everyone. I tell people to buy it whenever they can, we normally only sell Choice (Aaa), Certified Angus (CAB) or higher
What about New Zealand meat? Knowing people who service meat works in both countries, New Zealand meat is even better as NZ focuses more on cut accuracy, while Australian meatworks focus more on processing speed.
It is always a slight trade off on both.
At least we're getting something right I guess.
Hard to believe New Zealand beef could be cheap compared to Australia. NZ have better pasture conditions than Australia with far milder weather plus the sheer amount of grazed meats and beef in particular Australia produces is insane.
@@psychedashell Same amount of sun, same innovation in agri-science. Both have very sunny conditions and naturally fertile soils
Both countries have internationally renowned dedicated agriculture focused universities
(University of New England in Armidale, Australia and Lincoln University in Lincoln, New Zealand)
@@ChineseKiwi Same amount of sun is impossible.
New Zealand's distance from the equator begins where Australia bottoms out and New Zealand gets double Australia's rainfall so New Zealand is getting less daylight from sunrise to sunset and is spending more time under cloud cover.
I know their agricultural research is brilliant and completely connected but at the business level they aren't connected and the sheer amount of beef Australia produces and exports is more than double New Zealand's efforts so Australia would have much better contracts to get their meat exported at competitive prices.
New Zealand's weather is better for beef so on top of not having contract power through units traded New Zealand produces better meat which would be sold at a premium.
So I ask again, how can New Zealand be selling cheap beef compared to Australia?
As an Aussie thank you for enjoying our steak, absolutely love your channels ❤❤❤❤❤❤❤
Worth noting: we don't have mad cow and many other diseases. Also, they're almost all grass fed for 99% of their lives.
its just a pitty that as an Aussie we will never get to try our high quality meat. All the best meat is sent directly overseas :(
@@Redd_Nebula It's the same thing we have had for years, but this is why it is getting more expensive.
@@yt.personal.identification Yes, the export market is a curse for the domestic consumer. And we're supposed to like it. Of course the b*****ds are trying to destroy our coal and gas export markets while not allowing us to use either commodity.
@@Redd_Nebula No it is not, we sell direct to local butchers and IGA supermarkets only.
If you guys think the Aussie steak is this good when finished with a “flamethrower” you really need to try it finished over charcoal, or better, native Australian ironbark !
I don't get the flamethrower?
Introducing propane or lpg gas flavors into your steak, no thanks
100% I used to use Hickory in my smoker back when I first started and bought some Ironbark from my local butcher because it was half the price and I have NEVER looked back
there's a few native woods that give off great flavour in the smoke, a bit of a native Mentha species that tastes like, but better than thyme (looks same too, I grow it and still spins me out lol) and mountain pepper on the meat would be fire too
I'm Aussie - the tastiest steak I can recall was mesquite-grilled in Palm Springs CA
@@roscored1000 the chemicals you mentioned are gases. its like saying introducing oxygen or nitrogen flavour. makes no sense.
Any Aussies from Western Sydney watching, Suttons Marketplace at Girraween on Amax Rd has steak for any budget. Lamb loin chops for (edit: $14.50/kg), awesome snags and killer pork ribs with meat on the bones. Lots of other goodies too. The wagyu burger patties are to die for.
Bro loin chops for 12bucks a kilo!! Can ya post me some to Townsville!!
@@radtothepowerofsick1 It'd probably just be easier if you could duff a lamb from somewhere. Cheers.
Didn't think id get this info here, but cheers 👍I'll have to check it out
Legend mate! Sounds good, I’ll come by and check it out
Pendle Hill Meat Market is always consistently better in quality and price
Thanks from Jakarta, Indonesia for letting us know such a gem of our southern neighbour. US beef isn't competitively priced here anyway😂.
That's because US beef is controlled by the global meat cartel. Australia is becoming so. Here only 5% of beef is feedlot fattened, the rest off pastures.
Jakarta was the first time I ever stepped foot on foreign soil! I loved my 3 visits there in the navy! Greetings from Australia! 🇮🇩 🇦🇺The best steak I’ve ever I’ve ever eaten was in Surabaya!
Lots of Australian beef in Indonesia. A lot of indicus cattle sent over from northern Australia and fattened in Indonesia
Australia was doing this in the 19th century. With the invention of refrigeration and fast clipper ships, Australia was able to sell meat in London that was both better quality and cheaper than the local product. And with its vast agricultural and farming lands, Australia has been able to generate the economies of scale that they can do this year in and year out. This is why they are one of the major food exporting countries despite having a relatively small population.
Most Australians won't buy high-quality meat because they are cheap and that also helps exporters.
Worked at a couple of abattoirs that tried selling their high-quality cuts locally, and people just weren't buying it(we even gave samples), and it wasn't overpriced. Just most people just see beef as beef, no idea about quality.
Yup, they butcheredthe aborigines
There’s such a varied mix of native and introduced grasses and herbs in Australian paddocks. The cattle have a nibble at everything. One interesting thing they will eat, if available, is Wattle seeds. because they are high in protein.
Nice to see that paddock raised and grass fed is not just better for the animals and cheaper to produce, but also produces a better flavour/texture. In Australia we’re quite spoilt with excellent local produce. If you think our beef is good, wait till you try our artisan cheeses!
Seriously, you've got no idea. Most A grade Aussie produce IS EXPORTED ! Aussie's are left with 2nd grade or worse.
@Brad656 true, but if you go to a farmers market where the graziers sell direct, you can get amazing quality. It's a little more expensive than colesworth, but phenomenally better. I usually order from wattleview farm, and haven't been disappointed yet.
@@Brad656 We refuse to sell our cattle for export.
@@Brad656 Yes, the supermarket stuff is 2nd grade. But Aussies can just as easily buy the good stuff, not sure why you act like it isn't here
@@chrispekel5709some of it gets left here, yeah, but only for those who can afford to lose an arm or a leg, at least in my experience. Australia is expensive asf, especially since after 2020
we did our final project for my international business degree for the Meat & Lifestock Association of Australia back in the 90s. we were looking at shipping & logistics of Australia beef to South Korea and Japan, who have different temperature requirements during shipment. RFID technology had just started being used it was all pretty cool stuff.
I wish that Aussi Prime was affordable in Australia. All the best stuff gets exported 😢
$60 a kg is joke
@@maddog3467ha, you have no idea how much it sells for overseas do you? Try, converted to AUD and metric, $150 a kg in the shops using a random example at a random US butcher online.
Both same cut (porterhouse), both Aussie Prime. BMS 5. Non wagyu.
Ask the Europeans how good the meat in Aus is for the price.
Gees, lamb is a rare meat outside Aus, NZ and Central Asia. The reason why lamb is so cheap in Aus and NZ right now is because it is usually an expensive rarer meat overseas and the first thing that gets cut when one has tighter budgets is luxuries like expensive rare meats like lamb. The biggest markets for it being East Asia and the US not buying = lamb oversupply = rock bottom prices locally.
Aussies dunno how lucky they have it 😂
@@ChineseKiwi that is the dumbest thing I have ever seen anyone say
@@maddog3467 look it up bud. Ask some Europeans.
youre getting scammed.@@maddog3467
in perth my local IGA sells the same steaks as the top steakhouse in perth does, $38 a kilo for ribeye. 250g steak for under $10 is an absolute steal. I eat steak everyday
As an Aussie that just moved to the US, it blew me away how much it costs to get a decent tasting steak at the supermarket here - although it’s not just steak, it feels like almost all produce, fish and even dairy is more expensive here
all the high quality produce from Australia gets sent directly overseas too :/
Being an Aussie I can confirm our steaks are delicious 😂😂😂
Do you have a website that does international shipping(South Africa) man I'd do anything to try both the prime and aus wgayu
After this video, prices of Australian Prime will rise in ..Australia. Stock up your freezers now. lol
I am the 69th like 🎉🥳
Someone farts here and the prices go up lol@@GeorgeVenturi
@@reecebrowne1470i was about to ask the same question, in south africa our selection is pretty decent but we dont get the international variety very easily.
Australian here and wife is American, everytime i ate meat in the usa i never really enjoyed it, i never knew why and my wife always thought i was just being dramatic and didn’t believe it was that much different. Recently she moved here and absolutely changed her mind, she literally said i cant stop eating the beef in australia its amazing unlike in the usa!
The cattle feed plays a huge part.
There’s definitely amazing beef in the US but you have to look for it
You were definitely dramatic, like house wife dramatic. She was probably buying dollar steaks or can't cook.
Probably helps that Australian steaks are fattened with corn
Edit Aren't not are.... I can't words
@@weirdperson5675😂wtf are you on about? >95% of Aussie beef is grass fed. >90% is grass fed and finished. Yes, in my experience Aussie "prime" is slightly better on average than US prime. However, the bigger difference is the quality of grass fed and finished beef. The amount of intramuscular marbling you can get from a diverse pasture shocks my US friends who have never had quality grass fed beef.
Sheesh - if only it was inexpensive here in Australia... lol.
Another great video Guga and gang - love your work.
I always wait for the bulk specials. When the planets align and whole rump drops to $8 a kilo, whole sirloin to around $10 a kilo, and full eye fillet strips to $25 a kilo, I blow a few hundred dollars on meat, and spend a few hours portioning it for the deep freeze. Each steak averages to just a few bucks each and supply can last for six months. The excess fat from the rump is great for making tallow.
Find a good butcher and buy big. I buy whole Wagyu rump and break it down myself. Much cheaper and a Wagyu A8-9+ rump is some of my favourite meat. Take the cap and make some amazing steaks.
Choose different cuts. marble score 9+ wagyu picanha cost me $55/kg recently. Ended up buying an entire MS9+ rump primal at $32/kg and got them to butcher it up for me.
Equivalent rib fillet would have been $100+/kg
Rib fillet is cheaper than a lamb chop, or a rabbit by weight
Relatively speaking, it is.
Guga, some free advice, you shouldn't use metal spoons on caviar, it can affect the taste, plastic or better yet bone spoons are better.
how does one aquire that knowledge?
Why? It doesn't get any chemical reaction to adopt the metal taste
What about wooden spoons?
Metal spoons especially silver is reactive to Caviar, so I just use a bone spoon that’s been in my family since the caveman days.
But then why is the tin made of steel/metal?
As an Australian, I want you try a King Island Tomahawk. Charcoal grill.
wherer can u buy?
I'm QLDer and visited Tasmania a few years ago. The Steaks were ALL good everywhere I visited.
@@brandonMTTthere is a king island butcher in Brisbane at cannon hill
@@Jack-r2v9b I'm in WA sadly.
We have beautiful grass fed and finished beef try the naked butcher has online quality grass fed and finished beef.
Or go to Denmark butchers In the SW of WA his beef is amazing.
This was very validating to watch.
I'm Australian but lived in Texas for a while.
Trying to explain to Texans, who are very proud of their beef and rightfully so, that I, as an Aussie, have had good steak before immigrating.
We don't play when it comes to beef.
it's a little known fact, but Wagyu/Kobe beef is raised in Australia (the Japanese have huge numbers of cattle here). The reason it has more fat and marbling, comes down to a native Australian plant called saltbush, as name suggests, it gives the livestock salt, which is extracted from soil (used to help reduce salinity too) and leaves release it (if you lick it, it's pure salt), along with salt, the plant is very beneficial for nutrients (even for us), even in Australian breeds of cattle (not from Japan), such as Angus, benefit from being grazed on it, best part is that the plant grows everywhere, even in most arid areas and is able to be grazed with less impact on environment and little to no cost (they started planting areas to graze, so planting costs is all they put out for it) than the technique used in USA, which is grain and water heavy etc
My grandad was primarily a beef farmer here in Australia when I was growing up. I had deliveries from the butcher of our own beef. The quality was off the charts.
Thank you Guga for posting this video today! I was just told that I have a non cancerous brain tumor which I did surgery for yesterday. This video has really brightened my day!
From a stranger, I hope the surgery was a resounding success and you live well from here on out
@@nocturnalag7695 Thank you!
In all my years of cooking and eating, I have never heard anyone confuse cottage cheese for crème fraîche. Maybe the oil and garlic gave it a new flavor, but the texture is the dead giveaway for me. Either way, awesome video. Sorry to call you out on that, Leo! You do amazing work!
I needed google translate to figure it out. Yeah, they are hard to mix up. Even taste is completely different. Texture of "cottage cheese" can vary though. It isn't always granular.
In english it will be "cottage cheese" vs "sour cream"
In my language it will be "творог" vs "сметана"
Guga, where can I find Australian prime steaks at a discount? I normally purchase my prime beef from Costco and live in the Detroit, MI area. I am very interested in trying Australian prime and couldn’t locate a link for it in your video description. Thanks so much, you guys are really entertaining. I now have two sous vide “sticks” and we really enjoy our steaks at 122-124 degrees. Plus more time to develop a crust on my flipped over Grill Grates and pellets for smoke flavor. Freaking delicious 🤤
Was thinking the same thing. Where do you get this?
@@hellocollegejason198 If you come to Australia, it's easy to find. 😂😂 Come for a holiday! We love swapping Australian and American style meats.
I would like to know this as well
@@PhantomFilmAustralia But knowing our luck, Aussie beef is probably cheaper in USA than we can buy it for here!!
@stediasse probably much cheaper in America than Australia 🤦♂️
We take a lot of pride in how we raise our cattle on our farm, not overstocked and always swapped between paddocks as soon as the grass starts getting low keeping the meadow green and full of goodness. The end product speaks for itself.
something else you might want to consider with australian meat we have very strict rules about what can be and cant be used on animal herds.... Australias currency is less then US so you guys should be getting some of a best meats at good rates.
Also it's all grass fed
Hey guga, could you do a video on a masterclass to each cut and how to cook it (times and temps...). love your vid, watched for years and excited to see ur next upload!
Some real time unedited ones might be on their Patreon? Just a thought...That could help?
Where is he buying the Australian prime beef and what price? I would like a benchmark
Yeah I think that's the biggest asterisk on this... I've certainly never seen Australian Prime locally (only VERY occasionally Wagyu) and when I look online it's certainly not cheaper than buying prime at Costco
@@JP-rg1yj As an aussie it's not too difficult to find it locally.
@JP-rg1yj where the hell does costco sell prime usda steak? Here in the midwest, all Costco sells is USDA Choice.
@@SirBrass lmao costco in taiwan sells USDA prime hahaha
I’m an AUSmeat/MSA grader here in Australia and a lot of the higher end stuff I’ve seen on your channel can be found in our supermarkets, when you say great marbling for your US prime stuff I slightly cringe it’s kinda the average in Australia
Stop lying.
That's pretty cringe
@@TimberWulfIsHereFellow Aussie here, he’s not lying. Even your local Coles or Woolies has on par or better than some of the steaks this guy grills. Does the US still use meat glue to assemble steaks from off cuts? It’s been outlawed over here for a fair while now.
I love the yanks btw!
@@SimpleJack-zs7ko if it were true you would provide a link. Never had a good steak from any of wm
@@TimberWulfIsHereway too much work for TH-cam mate, if you know, you know. Your not from OZ clearly. If your from the US you wouldn’t understand what I was showing anyhow, everything being upside down and all.
All I’ll say is come down under for a holiday and you’ll see for yourself. If don’t believe me Google is a thing, and ignorance is a choice brother!
same story in New Zealand, thing is though we export all of out good quaility meats and are left with whatever remains
NZ beef has better flavour. I usually get mine from places like Moore Wilsons in Wellington. When in Australia we prefer to eat Roo or Croc.
@@hamishhamilton4888 Until i read your comment never occurred to me that i could/should buy meat from Moore Wilsons.😂😂😂
Love the way you tried to say Australia with an aussie accent. Side note. We do have some amazing beef here down under.
i know they're both probably about my age (mid 20s) but it's so funny to me how leo acts like a well adjusted dad who's gained a lot of wisdom over the years and angel acts like a whiny teenager.
Someone commented that "Angel is like the 12-year-old that only eats chicken nuggets." PMSL !! 🤣🤣
Their individual personalities balance out perfectly
Interestingly, we don't have select, prime and choice ratings in Australia (that I know of). If you go to a supermarket or, even most butchers, in Australia, they just display the different cuts, and you have to judge the marbling for yourself. Except for some of the more "specialty" butchers who sell Wagyu branded beef where you get a marble score (MS).
It's surprising how much variation there can be in steaks, even those with the same grade.
That's because the steak isn't graded, the whole cow is. So the steaks on that specific carcass can be much better or worse than the grade of the overall carcass.
¡Another grea video Guga! I would love to see a compilation video of your best side dishes beacuse they are really amazing too. Salutes from Colombia 😁🤍
Your side dish reminds me of something from Belarusian cuisine and it's called "Draniki". But they add onions to potatoes and sometimes eggs and flour, you might want to check that recipe out.
Со сметанкой балдëж
Dobry droogiiiee!
It's a pleasure to see, how you're enjoying your life and make videos to make it possible to participate in that all over the world. I think that's a really good way to transport good vibes to the community and I/we wish you all the best and good greetings from Germany to you. Keep on "steak-ing" 🙂
After they opened Welcamp airport in Toowoomba Qld, I was one of 10,000 who was there to watch the massive Cathay Pacific transport plane land. The nose cone opens up and fresh produce is loaded with forklifts. 7 hours later that produce is in Singapore.
Hey Guga, try a little fresh dill on that caviar dish. It really rounds out the saltiness from the caviar.
how does one aquire that knowledge?
@@twintek1099 by dill consumption, I presume
A thing called google will help you with your questions.@@twintek1099
Aussie Aussie Aussie!
You should’ve released this video tomorrow for Australia Day.
I had a steak in Melbourne Australia (with some delisous grilled giant prehistoric looking insect things called Moreton Bay Bugs) which was amazingly delicous. It was far better than any steak I had in the USA at places like The Palm in New York, Smith and Wollensky's or Ruth Chris.
How good are those bugs!!
They are called moreton bay bugs basically small lobsters
slipper lobsters
As an Australian it's great to see our Aussie beef getting some recognition in the USA.
It’s really not. The last thing we want is the US importing most of our beef and driving up our beef prices!
Hey Guga- I always wondered, flamethrower vs charcoal vs cast iron with butter- which tastes best? How about a test video with a bunch of steaks, all the same, but 5-6 different finishing methods?
I tried blow torch method once, and I didn't think much of it. I preferred CI pan seared after sous vide or on the bbq for a few mins to brown it off!
@@DMSProduktionsI never put the salt and pepper on the steak. I put it is the pan i am frying the steak in.
@@ianmontgomery7534 A bit o/t but good to know!
I salt but not pepper as the pepper burns.
@@DMSProduktionsI find that if you put it in the pan immediately before you put the steak in then it doesn't.
@@DMSProduktionsI thought the amount of salt and pepper in the video was way over the top. You would never be able to taste the meat itself.
Listen, Guga! I have a great idea. Try melting cheap brisket fat trimmings and injecting them into the brisket meat. Isn't that efficient? It's perfect for affordable brisket, and the taste would surely be rich and incredibly juicy.
Btw i am from Indonesia ❤❤❤
he already tried that, but with wagyu fat.
indonesian eh?
yg belom pernah di cobanya bikin rendang pake wagyu hahahaha dijamin meleleh semua lemaknya dan dagingnya jadi pecah2.
Yes i see that Experiment, but we must see guga use my idie
Udah coba dong
Cheers from Australia 🇦🇺 mate. Glad you like the beef, have you tried kangaroo yet?
As a Australian I can tell you we don't get the bet cut of meats here,the best stuff is sent overseas and we are left with the rubbish
Nice face off!
I've never seen you guys try Charolais meat, give it a go!
Also, you should try Herbes de Provence! A herbs blend from France, it goes well with steaks or even ratatouille :)
Also, I know Japanese A5 is the gold standard for steaks. I've been blessed to eat Japanese A5 quite a bit and it's definitely something everyone should try. However, I've got to say from a person that's tried so many steaks, Australian Wagyu BMS 8-9 is hands down my favorite to eat the majority of times. The beefiness and flavor really makes me feel like I'm eating a real steak. Australians do their beef right.
Agreed. Japanese Wagyu is v special and has a place but overall I prefer Australian Wagyu for the perfect blend of marbling and beef flavor
What are you babbling about? Japanese A5 doesn't make you feel like you're eating a real steak?
@@justicedemocrat9357 It most definitely is steak, and it’s delicious. But (and this might just be for me) it’s almost too rich. I love it but can’t handle more than a small amount.
@@CheeseLover23 that's the point. Wagyu is supposed to be eaten in small slices, like charcuterie, not as a steak
I buy the exact same cuts of steak Guga cooked in this episode all the time (I live in Sydney). The regular retail price of a piece like that is ~$15 AUD at a normal supermarket or around $10 US - so reasonably affordable but definitely not cheap.
I love it! I wonder if there would be any difference if all three were the same cut? If strip vs Denver made a difference in the experiment.
The best caviar I ever had is definitely eel catfish caviar in thai sour curry, I highly recomend to try.
I have to admit as a Kiwi and being use to grass fed beef, I find corn fed beef has a sort of unpleasant lingering greasy after taste.
Now Guga should dry age beef with caviar
I hope this makes it to the top, Alex you savage😅
I paid nearly $14 per lb yesterday for Denver steak from WM. I find it pretty hard to believe steak imported from Australia will somehow end up cheaper, unless you're talking about buying a sh*t ton of it online. Howzabout telling us where you bought this supposed cheaper Aussie beef, Googs??? P.S. cuts like Denver and chuck eye have gotten way to close in price to the big boys, i.e. ribeye, NY strip, etc. Even flat iron is getting stupid high. I'll just have to sous vide chuck roasts (48 hours is my preference) at this rate.
The exchange rate is making aussie products pretty cheap. I live in Australia and I can't afford those cuts.
Here in the UK it's so hard to find anything with good marbling in the supermarket, even in an independent butchers its hard. We have a huge market for home grown beef (roast beef is a national dish we are famous for) that means no marbling or lack of as local cows don't have that characteristic. What's even worse is beef here is mega expensive due to animal high welfare standards, high wages, high farming costs, TB (not legally able to cull badgers that bring it on farms in most places), supply and demand!
Watching the two seasons of 'Clarksons Farm' was completely eye opening seeing just how overbearing the regulation can be over there
Australia pretty much has the same issue, but we ship all our good produce overseas. Beef, overseas. Seafood, overseas. All sold dirt cheap while they mark up the stock in Australia as the supply is 'low'. I remember when covid lock downs were in effect and fisheries couldn't supply to overseas market and it was leading up to a holiday and guess what... cheap lobster that needed to be offloaded to the Aussie consumer.
@@thanhiclezwe produce FAR more than local consumption could ever have. Australia exports 73% of its cattle meat.
I would not hesitate to try an Aussi prime steak! - Thanks - Cheers!
Don't expect absolute miracles, despite what some of my fellow Aussie countryman will tell you. It's mostly in the way it's cooked, the US has amazing steaks too. I'm referring to high quality vs high quality of course
I'm in Australia right now and will try Aussie beef for the next month or so.
Surprisingly, I wasn't impressed with the steaks I've had at some restaurants so this time,
They may be using a lower grade.
I'll choose it from a butcher shop and cook it myself and post a review on Facebook.
Living in Australia last four years, we send the good beef out of the country. The stuff you buy at Woolies and Coles here in Australia cannot compare with what you can find in a Kroger or Alberston's in the US. Unless you go to a high end steakhouse or specialty butcher you will be disappointed. That's why Australian beef has such a great reputation in Asia, all the good stuff is for export.
Australian here: everything you said is correct. I haven't eaten a steak at a restaurant in over a decade, but cook them for myself just fine. Track down an Australian Butchers Store (butcher's chain) if you can.
@@AngryTas if you are looking for places here in Sydney, two great ones - Vic's and Australia Meat Emporium in Alexandria.
I have stopped buying steaks from restaurants in Australia, difficult to find one that can actually cook steaks correctly and they are very expensive. Cooking a NY strip MB0-1 350gm (12.3oz) $13 (USD9) from a supermarket by SV produces a better steak than the majority of middle priced restaurants sell for more than $60 (USD40). A NY MB3-4+ 350gm $17 (USD11) from an online butcher cooked SV was better than any steak I have ever had even in an expensive restaurant. Dry aged steaks cooked SV are even better.
I'm in Australia, on the Sunshine Coast. I can think of three butchers within a ten minute drive of my house that all sell high grade Black Angus and Wagyu. But as you mention, and who knows why, most restaurants are dishing out flavourless garbage. Also I never ever buy from the Supermarkets, absolute rubbish and overpriced.
You should do a seasoned salt dry age steak experiment
Seasoned salt is typical salt with garlic powder onion powder paprika etc... nothing really exciting about that.
@@tislilianasimplicity isn’t necessarily wrong
we are very lucky here in oz to have such great cattle producers, resulting in such a high quality steak and beef products
Yep Aussies get sold prime here and its 3rd rate the good stuff is exported sadly! Glad you like it probably cheaper due to exchange rates (Australia only digs up dirt (coal and iron ore) and Agriculture exports the 2 main primary exports and housing is the top economic obsession).
Angel is like the 12 year old that only eats chicken nuggets. Except his chicken nuggets is steak.
Fcuking Gold Star Comment!! 🤣🤣
Yeah he really shouldn't be judging side dishes haha
Getting annoyed by him tbh.
That sounds like an idea for Guga's next side dish : Chicken nuggets made normally, Chicken nuggets in Wagyu fat, Steak Nuggies normally...
What do you think MauMau?
(Edited because its been so long since MauMau popped up, I forgot how to spell his name lol)
I totally agree. Angel has a palete of a toddler. My 6 year old youngest sister has better tasting than him. Angel soesn't even like veggies. They need to bring Maumau back or look for someone who's not a picky eater.
I looked up where to get Wagyu near me. I was surprised to find that there are people raising Wagyu X Angus cattle in North central Florida . Not something you can go to your local butcher for yet. But someone who had enough money could buy the whole cow.
You might be able to find it in your local grocery store. I know my local Publix has some Wagyu/Angus meat on sale. I think it's mostly burgers for now but it's a sign that the cross is coming.
ive heard of this practice by me. some people go in together on a whole cow. if you have sufficient freezer space, its often cheaper than the supermarket. you can even get 2 or 3 friends to go in on it, suddenly its way cheaper.
If your state has farms, there is nothing better than buying fresh 100% organic cuts of beef from your local farmer.
I’m not sure if it’s price by state or not. However, over here in AZ, there’s always a sale every 2 months on USDA prime ribeye. The marbling is as good as that AU prime. I’m not sure how much Guga pays per lb, but during sales, the USDA prime at my Fry’s Food is $6.99/lb. Which is a smokin deal IMO 🤷♂️
The fried up potatoes called "Rösti" or "Reibekuchen" and is a german food thing :) Great video as always
Rösti is Swiss, not German, and is different to Reibekuchen or Kartoffelpuffer, which use eggs and other binding ingredients.
Australia also has the largest cattle station in the world called Anna creek which is over 23,000 square kilometres and bigger than some countries fun fact 🤷
5cm deep dish, put your steaks in with butter and garlic so when the butter melts it will half fill the pan. 40 -50min on 180c. When you’re done those Australian steaks can be cut with a fork. Try it🍻
Damn Guga, im Australian, and i can't even find steak locally that good 😅 must be living in the wrong area😂
thats because most of our meat gets shipped overseas, we get the scrap
@@stephen865 all too true. As for where he gets it from, it's coming from the Northern Rivers area of NSW. I saw Casino on a wrapper in a couple of Guga Foods videos.
@professornuke7562 even though I'm in the state with some of the best Australian Wagyu (Mayura Station) I can literally find it nowhere. Even travelling 2hrs to Adelaide still very hard to come by, I think Sydney and Melbourne definitely have access to good beef.
@@XRFan101 I'm in Queensland. I think the trick is you have to find a meat dealer in your area to find good quality steak. Coles or Woolworths ain't going to cut it mate.
Australia has always has the worlds best steaks...
I'm with Angel. The one time I tried caviar at a friend's wedding, I immediately thought "Tastes like the slime on a bluefish that was caught several hours ago smells."
My fave way to eat caviar/roe is on top of a mild deviled egg
What if you dry aged a steak in chewing gum? Will it be good or completely insane?
Pre-chewed gum? or post chewed gum?
Absolutely insane and necessary
Let’s dew it!
Use to work in JBS on the killfloor an the US and Brazil are the biggest consumers of Aussie beef there..
had a convo with ppl from the US and Ireland. Im an Aussie and we have great beef cheaper.. the irish chick was like how can you afford 1 steak per week.... thank you for proving my point
All I am aware of is that USA beef is grain feed , and our NZ beef is grass feed , and there is a different taste depending on the feed .
We do take pride in our beef, glad to share it with our American brothers and sisters.
We don’t call it “prime” in Australia. Do they advertise it as that in the USA ?
I'm pretty sure meat in the US is fed loads of hormones and washed in chlorine before it's sent to the supermarkets (or maybe the washed in chlorine part only applies to chicken, I forget). Probably why more natural products taste better. Apparently in the US they even have to keep their eggs in the fridge, and I found out it's because they're washed in loads of chemicals before they hit the shelves, so they will actually go rotton if they're not refrigerated and are very dangerous to consume raw. Not sure what the hell's wrong with the american food market, but it's pretty wrong.
Guga, been watching you for years and you know how your nephews say “this is a Guga steak”? It’s because you salt while sous viding. You’re changing the texture of the beef. You’re turning it slightly into pastrami. Keep the salt out of your sous vide and salt while searing.
I wonder if you could cover Grass Fed Steaks. It would be very interesting how you handle a deeper flavour and less marbling
100% grass fed vs. normal factory farmed feedlot would be a good video. I've done that before side-by-side with a good grass fed steak from a local farm, and I preferred the ordinary steak.
Grass-only imparts a gamey, iron-ey flavor. Corn adds the same kind of sweetness you get in bourbon. There's a reason high end Japanese farms finish their beef with a more carb-rich feed including corn before slaughter.
While I appreciate that pasture raised bref is better for the animal, the dogmatic adherence to advertised "100% grass-fed" is overkill, and I think local farms would produce better tasting meat if they supplemented the cows' feed with other flavor-enhancing grains in the last few months before slaughter.
@@brayoungfulBasically, you do have to cook both steaks slightly differently than the other. I am typically happier eating 100% grass fed / finished steaks than today's conventionally produced steaks. Prepared correctly, excellent in their own right.
The joke for us Aussies is that Aussie beef is cheaper over seas. I've been to overseas and the Aussie Prime cuts are cheap. Buy a prime cut in Aus and you question if it's even worth the buy. I've yet to find an Aussie Prime that marbled and I live in Aus.
Leo, you said creme fresh, when it was cottage cheese.
And the reason is cheaper is the current exchange rate means our exports are cheaper into the americas 1 Aussie dollar is buying about 65 us cents
Covid really fucked up the prices of beef in Australia. Pre-Covid, you can buy a porterhouse steak for as little as AUD $15 ($10 US) per KG. A scotch fillet was at AUD $30 ($20 US) per KG.
Now everything had more than doubled in prices. Supermarkets had to put tags on beef packaging because people were stealing them, which had never happened before because beef were so cheap. Exporting also contributes to this but not as much as inflation and cost.
We call it chuck in Australia. It's for stewing. Relatively cheap we eat it regularly.
Hi Guga, I love your videos, it may be the reason I started buying and using Sous vide sticks. As an Australian I am of course proud of our exports but am curious to know, what is the market price for Australian Wagu, and what is the cut of meat you used here? tia
That satisfied smile after "you like big meat" got me😂😂😂
I would agree but it all gets exported
We need to get guga to come down under and see how Australia does steak, it’s nothing like Outback Steakhouse
It's a pity that the best steaks in australia are exported overseas and we are left with the rest
Try searching beyond Coles and Woolies😂
You should try austrian old age cows some time. Old age cows are cows that get to live 10 to 15 years grazing the austrian alps before being turned into meat, instead of only the average 12-16 months modern farmed cows get to live.
this felt like an ad... the weird cuts. I'm Aussie and was excited to see some legit comparison to USA prime. But this did not feel like regular guga content... who got to you!?
Gina Reinhart?
Prices on imported meat from Australia are great in the US right now, especially if you like lamb.
There are many Muslim people that have immigrated near me who had started sheep/goat farms that serve their community when local meat shops and butchers would not supply the demand. NOW years later you can find lamb in regular grocery stores and no one buys it.
I wish we had better sources of prime grade beef, but it’s priced far beyond reasonable. I’d buy Australian prime for $15lb or $$$$ domestic.
@@OkNoBigDeal I absolutely love lamb. Better than beef (which I also like). Can't find it often, at least with quality, where I currently live (western Massachusetts), but wish I could.
It’s cheaper when exported. Beef is a treat for us peasants in Australia. Our major supermarkets (Coles and Woolworths) made several billion dollars in profit last financial year because of the price gouging they get away with. That’s why it’s cheaper in the USA.
Most of our best beef here in Australia is exported over seas .
“And the way I like to have caviar is quite different than most people. And here’s how…” *WITH A METAL SPOON*
Leo said crème fraisch instead of cottage cheese. I prefer it over cottage cheese so that the texture of the caviar has a smooth and creamy contrast.
Australia doesn't f around when it comes to meat. Lamb, chicken, pork, beef, and whatever else. It's clean, tasty, fresh, and tender. That's pretty much what you get ANYWHERE. Our meat farmers are legends. I had a friend from the UK come and stay with us. She was not a fan of lamb at all. I BBQ'd a lamb rib rack, and then a leg another day. She was all over it. Said it was incredible, and so different to the UK. Not as gamey, or something. She devoured it.
Cant wait to see beaver on the channel
The best way to ear caviar is with Russian crepes and butter. Or, you can switch crepes to a slightly toasted slices of baguette. Goes well with a chilled vodka