I think the reason I like this series so much is because of Ash. In Overcooked, he's always the "one-job" guy, that often falls behind when everyone needs to have multiple tasks. However, here, he's absolutely amazing. Yeah, he's the dishes guy, but he also helps Jaz plate, he seats people, he communicates... Loving the series so far, guys!!!
Love this series! Also chuckling at the 'discussion' about American VS Japanese wagyu. Of course they taste very different - it's not just about the marbling, it's also the different genetics of the cow and countless other factors what will make them different :D
I really like watching this game. Hope you continue. If it helps, the conveyers don't have to be used in a complex way. They also work as just a counter space to set down an extra thing.
You start with a 2 person max on tables, 4 tops are one of the choices you have to make when your rating goes up, so you can put tables against walls and turn off the outer chair so you don't have to fight through customers to reach the table.
I watched every single one of your PlateUp videos today and it's been so satisfying watching you all just become a well oiled machine all working together so smoothly. So good.
the knowledge of google says Japanese wagyu have more Flavor, Texture, and Quality Authentic Japanese Wagyu is known for incredible flavor and tenderness, superb melting texture, and intense marbling-all which American Wagyu simply cannot compare to. Japanese Wagyu quality is simply unmatched due to the high standard of cattle raising and robust grading standards. but that is just one persons opinion is what Jas whould say :D it would make some expensive cheese blasters :P
18:28 to 18:39 This synergy ya'll had here was machine-like! Hot damn, this was especially pleasing to watch. Well done! Omg a two parter?! That's so cool :0 that means that they last long enough for this single run to end next episode right? Or maybe they keep going even further? Have they gotten this good already?
More Plate Up, yayyy! Love that steak and steak menu. :D (Also, jsyk while wagyuu 和牛 is a type of cow, ushi 牛 is the actual Japanese word for cow. The more you know! ミ☆)
In your personal opinion how does Japanese wagyu compare to American wagyu? Or if that's too general, do Japanese restaurants usually prepare it better or different than Asian American restaurants?
@@PoggoMcDawggo HI! wagyu, it means...wa=Japanese, gyu=beef...if you compare them , wagyu and American beef. I think.(exclude export beef) kobe-beef is a kind of wagyu.(special expensive type of beef though) Value changes depending on,also tast too. The difference from meat from other countries is the tenderness and aroma ,it in my opinion ;www sorry, I'm not good at explain too;;; Hopefully don't confuse you. bye
"Wagyu" just means Japanese beef and refers to 4 breeds of cattle. America does have certified purebred Wagyu farms that have imported and bred the Japanese strains (there are also certified Wagyu farms in Australia) that shouldn't be significantly different to what you would find in Japan. It's like taking Angus cattle and raising them in Japan. Albeit, there are quality differences between the four breeds and America mostly has crossbreeds of Wagyu with Angus so always check what you buy Wagyu is often conflated with Kobe beef which is where the confusion may arise though, and Kobe is heavily regulated before it can be called that, comparable to the Champagne and sparkling wine thing. I normally prefer medium rare but don't have any issue with well done steaks. I feel the "shoe leather/charred" sentiment is a bit overdone (heh) like the "anti pineapple on pizza" thing though Edited with some corrections
@@himura-miki To be honest, I didn't know/haven't heard that! I always understood "American Wagyu" to mean "Wagyu raised in America" rather than referring specifically to the crossbreeds, since it is very much possible to find full-blood Wagyu raised in America. That naming sounds kinda deliberately misleading, but I guess that's why the F1-F4/full-blood naming system and the importance of checking what you buy exists, I guess.
@@himura-miki It took me until now to realise TH-cam has been hiding my replies to comments on the other account! Sooo Thanks for the correction! I originally understood "American Wagyu" to be "Wagyu you find in America", though given there's significantly more of the crossbreed the name makes sense. I just often see people disparage Wagyu you find in America + conflate it with Kobe so I felt like it was worth saying something I edited the comment (probably should have done it sooner) to hopefully be more accurate.
I love this series and I hope to see more. 😁😁😁 I feel like the dishes should be outside initially next to the window where Jaz is so it's less of a walk for Ash and Jaz can just pick one up, plate the food and go to the customer. I feel like it saves time and it will prevent any dishes from having to be thrown away cause they weren't done properly (so no more throwing away anymore steaks stuck on a plate). Plus the sink being right next to the dishes and a counter would help Ash cause when two customers leave plates cause they came in as a pair and Ash can only wash one at a time with the sink, he would have to go back for the plate to wash it which means the table isn't free for another customer which increases the risk of a line forming.
Wagyu 和牛 ("wa gyuu") just means Japanese cattle. Wagyu are four breeds that develop a lot of fat between the muscle as they develop. They are treated to a relatively lazy lifestyle that reduces grazing so they can develop even more fat, which naturally deposits between their muscle to create a marbling not present in other breeds. Kobe wagyu is from Kobe in Hyogo prefecture, which is in the Kansai region of Japan. (It's a little west of Osaka and Kyoto.) Wagyu were first bred there, before other locations started breeding them too. The cows were brought from China before Japan began complete isolation. While other breeds outside Japan kept mixing, Japanese cattle became a kind of pure breed, and only the purebred are "wagyu". "American Wagyu" now refers to a non-purebred cattle that mixes wagyu with American beef cattle. This has the effect of less marbling in exchange for thicker muscle. Some call this the "best of both worlds", but it is of course priced cheaper, and you get what you pay for. If you like meaty muscle, American beef is probably better for you. If you like juicy fat, wagyu is probably better. If you want meat or fat, mixing is going to be jack of all trades, but master of none. And if you want your steak well done, you should find a different breed; they're bred for their marbling, and well done throws away all of that effort. No hate against well done people, but wagyu should not be cooked to well done. It is *bred* to be cooked at most to medium rare. Well done just wastes the juiciness of the fat; why get expensive fatty beef bred for the taste and the amount of the fat... just to get rid of the fat?
Not steak, but Rollbraten (rolled roast) is a traditional dish here in Germany. It's usually made with pork (though you can substitute other meats) and it often has a filling (such as onions or minced meat). And I've personally had rolled up schnitzel with a feta cheese filling at a restaurant before. (Great series, btw, keep it up!
I don't know how the wagyu taste like over there, but I can tell you that the wagyu here is good, even if it's just from a random grocery store, and just me cooking it to rare with a sprinkle of salt. It's SO GOOD!!! so good that it's sitting in my freezer for months, cause I can't find a special enough day to eat it
Rik asks why you'd go to a steak restaurant and pay $60 for a steak that's tasteless. I'd ask why you'd go to a steak restaurant and pay $60 for them to NOT cook your steak. =P
To optimize for when it gets tougher, cook one of each Cooked stage to lower time to serve, and if you don’t have room for all do one of each of the steaks that take longer so u don’t have to cook more than one stage for each customer
I can only find variants of the meme… But the danger hob is basically: If it bakes for 15 minutes at 350 degrees than it should only take 1 minute at 5250 degrees
I watched some of a Yogscast playthrough of this game, and they used conveyors to push plates to their window counters from spots inaccessible from the window, rather than trying to use it to feed plates to tables, so in essence it increases the capacity of your window. And it seemed like you'll never get more than a few conveyors, so can't make that rotating sushi restaurant, sadly.
so fun fact about steak from an aspiring cook. the difference between steaks in each country comes from the diet, genetics, and such. i may be wrong but i think rik once stated a fact in a mc vid about parm but just like parmigiano reggiano is actual parm while parmasean isnt by italian standards. its due to how the chemicals actual work in its creation, where parmasean is an american made cheese that has varying taste with each company maker, parmigiano is parm because of a special chemical in the grass from the places in modena, parma (where the name originates), bologna, and mantua. for wagyu, the special diet fed to a japanese cow is curated by the farmer and can only be replicated exactly by the genetic type of cow. when looking at 'wagyu' steak, reminder the wagyu named steak comes from three different places that range in price with japan being the priciest and america cheapest. Australia having the other breed. americans have a cheaper cut (but still decent price) that can range from 10 to 20 per pound and japanese wagyu costing as high as 200 a pound (this is based on cut level (A5 to C1) for Japan standards or the USDA grades (premium to canning ratings) and the marbling level which is usually a scale of 1-10 with 10* being higher.) this is because of the actual cow breed. the japanese black cow being specially breeded to keep the steak alive. Ratings differ on genetic composition, pureblood being 93~% Japanese Wagyu, fullblood being 100% and traceable to Japan, Crossbred which has at min 50% Wagyu (Japanese Black) most commonly bred with Black Angus, and Japanese which is 100% Japanese Black Cattle and bred in Japan. So yes, there is a very big difference cause Japan has an actual association for this. Like technically it is just an association but nonetheless in the culinary world, Japan is cutthroat in their traditional cooking and quality. Its also why we keep eggs in fridges and Japanese people dont. They have a special diet and technically also breed of chickens that have a very very rare chance of e coli or samonella. Its why Japanese people tend to live longer and eat a lot of stuff raw. They worked so delibrately towards being able to do so that they earned the ability to do so. *may be wrong
"Hi there! Welcome to The Color of Steak; have you dined with us before? ... Okay, great! Nice to meet you! Well, our menu may be award-winning, but it's actually very 'no-frills': _Here's_ the Steak section... and that's the end of the menu! Now, what can I get you?"
I know it's a noww 10 month old conversation, but me and some friends talked about the Wagyu/Kobe thing not that long ago. Basically, as Ash pointed out "wagyu" means "cow" (Wagyu = Japanese cattle | "Wa" for cow, "Gyu" for cow), it does refer to 4 specific breeds of Japanese cows: Japanese Black, Japanese Brown, Japanese Polled and Japanese Shorthorn. Wagyu beef must come from one (or a mix) of these four breeds. Kobe beef however, while still being Wagyu beef, needs to meet certain requirements, such as it must be a steer or virgin cow, be 100% pire Tajima black strain Wagyu, and its every known ancestor must also pass muster. It has to have been born in Tajima-Gju within the Hyogo Prefecture, and be fed on a farm in that prefecture as well. One of the reasons these types of beef is so good is the marbling, which is a bit unique to these breeds. Since it can be hard to know in the US if it's genuine Wagyu or Kobe one is getting, some places have started with a hybrid called Wangus. Sure while there are domestically-bred Wagyu in the US (Wagyu breeds that have long since been crossbred with US breeds), there are no records of any Japanese Polled or Shorthorns being bred outside of Japan. Japan has even declared a ban on exporting Wagyu cattle, as they've been declared a national treasure.
Sad to see them pass up on conveyors for counters. You can use conveyors to keep the prepped food cycling. Like at around 6 minutes in, you could have a conveyor at the bottom left corner, so when food is taken from the leftmost counter, the food on the conveyor will replace it. Could make a whole conveyor line in front of the prepped food window. Otherwise, really enjoying the plays!
Gyuu means cow, the "wa" is the part that means "Japanese". So wagyuu is ANY cow of Japanese origin. They can be basic b cows from Japan and they're wagyuu. It has to have the place of origin to make them the special wagyuu. Kobe Wagyuu, Omori wagyuu, Mitsuzawa wagyuu etc. (in that vein, yogyuu would be western beef) Anyways, 2 years too late. Meh.
While I personally love rare steak, the reason people would go to an expensive steak house and order a well done steak is because they actually don't char the piece of meat. They actually preserve the taste. The problem of course is that it takes a long ass time to do, which cheap places don't have. It's also a bit of a dick move to order a well-done steak in a party where the others are ordering them rare in my opinion since everyone will have to wait for your food to cook.
Not to derail comments about the game, but Ash is 100% correct on the Wagyu conversation. The american Wagyu is nothing like the real one. Just looking at them you wouldnt think they could even come from the same species of animal. And of course the price shows. Real Wagyu is about $130 per lb, the crap labeled Wagyu in your local grocery store is probably $10 or less per lb.
![WE TURN CUSTOMERS INTO BURGERS?! - Plate Up [Patron Pick!]](/img/n.gif)
I think the reason I like this series so much is because of Ash. In Overcooked, he's always the "one-job" guy, that often falls behind when everyone needs to have multiple tasks. However, here, he's absolutely amazing. Yeah, he's the dishes guy, but he also helps Jaz plate, he seats people, he communicates... Loving the series so far, guys!!!
Overcook is definitely the harder game. But I cant wait for another sequel and for stumpt to play it.
he's the manager
This game is incredible! It’s overcooked, but endlessly replay-able and different every time!
Overcooked Survival Mode
@@RCBackstaber tru
I've started watching all the Plate Up I can find since you guys started playing this. So glad I have more to watch from y'all!
The game is SO GOOD!
"Ah yes please, I would like your medium steak and fleak pls. Hold the butter." 🤣🤣🤣
I love this series so much!!! Pls continue it!! 🤣😂🤣😂🥰
Love this series! Also chuckling at the 'discussion' about American VS Japanese wagyu. Of course they taste very different - it's not just about the marbling, it's also the different genetics of the cow and countless other factors what will make them different :D
I really like watching this game. Hope you continue.
If it helps, the conveyers don't have to be used in a complex way. They also work as just a counter space to set down an extra thing.
Great episode. Hosting stand seems like it's meant to stop one person from taking up big tables meant for 4+.
Yeah, how they are using it doesn't really bring out all of it's potential but I don't think they can even get 4+ people yet
True. 4+ depends on a promotion card anyways.
I love hearing Jazzy talk to the meeples like real customers just like I do, "Hello, sir, I'll see you to your table."
I adore that as well! :D
Stumpt: * talks about beef *
Price: * texan intensifies * lol
I literally love watching you guys play this game
You start with a 2 person max on tables, 4 tops are one of the choices you have to make when your rating goes up, so you can put tables against walls and turn off the outer chair so you don't have to fight through customers to reach the table.
Ooooh, a cliffhanger! Looking forward to the next one, I'm surprisingly invested in this game.
I watched every single one of your PlateUp videos today and it's been so satisfying watching you all just become a well oiled machine all working together so smoothly. So good.
Imagine the third menu they get is another steak.
Welcome to Steak and steak and steak
I love the roles
Rick - head chef
Price - sue chef
Jaz - head of weight staff
And bus boy ash
I wish these were longer. It's so entertaining
can't wait for the next episode! i hope you guys reach 5 stars in next episode
the knowledge of google says
Japanese wagyu have more Flavor, Texture, and Quality
Authentic Japanese Wagyu is known for incredible flavor and tenderness, superb melting texture, and intense marbling-all which American Wagyu simply cannot compare to. Japanese Wagyu quality is simply unmatched due to the high standard of cattle raising and robust grading standards. but that is just one persons opinion is what Jas whould say :D it would make some expensive cheese blasters :P
18:28 to 18:39 This synergy ya'll had here was machine-like! Hot damn, this was especially pleasing to watch. Well done!
Omg a two parter?! That's so cool :0 that means that they last long enough for this single run to end next episode right? Or maybe they keep going even further? Have they gotten this good already?
They made it far enough to do a 2 part episode! Let's gooo!!
It's been a while since we have some co-op actions here,
and I'm loving it
I like the ways you start the danger hob but it cooks faster and even conveyors keep it up guys new episodes pls 💚
More Plate Up, yayyy! Love that steak and steak menu. :D
(Also, jsyk while wagyuu 和牛 is a type of cow, ushi 牛 is the actual Japanese word for cow. The more you know! ミ☆)
Woah! Multiple episodes for 1 run!
I just finished the last episode and I AM SO HAPPY THIS ONE JUST CAME OUT lol
It was fun!
also talking about Japanese beef. wa-gyu,kobe-beef~
I'm not good at listening English so much but glad to hear that. 💗yumyum
In your personal opinion how does Japanese wagyu compare to American wagyu? Or if that's too general, do Japanese restaurants usually prepare it better or different than Asian American restaurants?
@@PoggoMcDawggo HI! wagyu, it means...wa=Japanese, gyu=beef...if you compare them , wagyu and American beef. I think.(exclude export beef)
kobe-beef is a kind of wagyu.(special expensive type of beef though)
Value changes depending on,also tast too.
The difference from meat from other countries is the tenderness and aroma ,it in my opinion ;www
sorry, I'm not good at explain too;;;
Hopefully don't confuse you. bye
Steaky with flankys the best restaurant to get your beef fix around! Excellent job guys ☺️
Yeah more please!! And I would like to see the conveyor belt too!
i love to see you guys play this game more because its entertaining and like usual you guys awesome at playing game like this
What we have discovered is the secret to a 5 star restaurant is to only serve steak and steak
"Wagyu" just means Japanese beef and refers to 4 breeds of cattle. America does have certified purebred Wagyu farms that have imported and bred the Japanese strains (there are also certified Wagyu farms in Australia) that shouldn't be significantly different to what you would find in Japan. It's like taking Angus cattle and raising them in Japan. Albeit, there are quality differences between the four breeds and America mostly has crossbreeds of Wagyu with Angus so always check what you buy
Wagyu is often conflated with Kobe beef which is where the confusion may arise though, and Kobe is heavily regulated before it can be called that, comparable to the Champagne and sparkling wine thing.
I normally prefer medium rare but don't have any issue with well done steaks. I feel the "shoe leather/charred" sentiment is a bit overdone (heh) like the "anti pineapple on pizza" thing though
Edited with some corrections
Not entirely accurate. "American Wagyu" refers to crossbreed of any of the four wagyu breeds with American beef cattle.
@@himura-miki To be honest, I didn't know/haven't heard that! I always understood "American Wagyu" to mean "Wagyu raised in America" rather than referring specifically to the crossbreeds, since it is very much possible to find full-blood Wagyu raised in America.
That naming sounds kinda deliberately misleading, but I guess that's why the F1-F4/full-blood naming system and the importance of checking what you buy exists, I guess.
@@himura-miki It took me until now to realise TH-cam has been hiding my replies to comments on the other account! Sooo
Thanks for the correction! I originally understood "American Wagyu" to be "Wagyu you find in America", though given there's significantly more of the crossbreed the name makes sense. I just often see people disparage Wagyu you find in America + conflate it with Kobe so I felt like it was worth saying something
I edited the comment (probably should have done it sooner) to hopefully be more accurate.
I love this series and I hope to see more. 😁😁😁
I feel like the dishes should be outside initially next to the window where Jaz is so it's less of a walk for Ash and Jaz can just pick one up, plate the food and go to the customer. I feel like it saves time and it will prevent any dishes from having to be thrown away cause they weren't done properly (so no more throwing away anymore steaks stuck on a plate).
Plus the sink being right next to the dishes and a counter would help Ash cause when two customers leave plates cause they came in as a pair and Ash can only wash one at a time with the sink, he would have to go back for the plate to wash it which means the table isn't free for another customer which increases the risk of a line forming.
Wagyu 和牛 ("wa gyuu") just means Japanese cattle. Wagyu are four breeds that develop a lot of fat between the muscle as they develop. They are treated to a relatively lazy lifestyle that reduces grazing so they can develop even more fat, which naturally deposits between their muscle to create a marbling not present in other breeds.
Kobe wagyu is from Kobe in Hyogo prefecture, which is in the Kansai region of Japan. (It's a little west of Osaka and Kyoto.) Wagyu were first bred there, before other locations started breeding them too. The cows were brought from China before Japan began complete isolation. While other breeds outside Japan kept mixing, Japanese cattle became a kind of pure breed, and only the purebred are "wagyu".
"American Wagyu" now refers to a non-purebred cattle that mixes wagyu with American beef cattle. This has the effect of less marbling in exchange for thicker muscle. Some call this the "best of both worlds", but it is of course priced cheaper, and you get what you pay for. If you like meaty muscle, American beef is probably better for you. If you like juicy fat, wagyu is probably better. If you want meat or fat, mixing is going to be jack of all trades, but master of none.
And if you want your steak well done, you should find a different breed; they're bred for their marbling, and well done throws away all of that effort. No hate against well done people, but wagyu should not be cooked to well done. It is *bred* to be cooked at most to medium rare. Well done just wastes the juiciness of the fat; why get expensive fatty beef bred for the taste and the amount of the fat... just to get rid of the fat?
Not steak, but Rollbraten (rolled roast) is a traditional dish here in Germany. It's usually made with pork (though you can substitute other meats) and it often has a filling (such as onions or minced meat).
And I've personally had rolled up schnitzel with a feta cheese filling at a restaurant before.
(Great series, btw, keep it up!
It’s so fun watching you Play this Game!
Hope they realize that some decor has a tile range, like the rug they bought!
So happy you guys are uploading more of these vids!! Keep ‘em coming :)
I would like to see even more gameplay of plate up! Even super long videos I'd be okay with.
there is a later resturant upgrade that allows 3-4 people at a time
I don't know how the wagyu taste like over there, but I can tell you that the wagyu here is good,
even if it's just from a random grocery store, and just me cooking it to rare with a sprinkle of salt.
It's SO GOOD!!!
so good that it's sitting in my freezer for months, cause I can't find a special enough day to eat it
The "too good to use item/special" videogame dilemma represented irl perfectly!
Rik asks why you'd go to a steak restaurant and pay $60 for a steak that's tasteless.
I'd ask why you'd go to a steak restaurant and pay $60 for them to NOT cook your steak. =P
Someone gets it
Is this the first time without a problem?
Well done!
Best run so far, good job!
I love this, I would really like more
To optimize for when it gets tougher, cook one of each Cooked stage to lower time to serve, and if you don’t have room for all do one of each of the steaks that take longer so u don’t have to cook more than one stage for each customer
In the city I live in there is actually a restaurant called shenanigans😁
Can they keep this run alive? Find out in the Next episode of Stumpt gamers!
!! Glad you enjoy the game :))
I love this game! This is definitely your guy’s type of game to play!
Enjoying these gameplays!
19:32 Literally heard a baby outside when Price said that
I can only find variants of the meme… But the danger hob is basically:
If it bakes for 15 minutes at 350 degrees than it should only take 1 minute at 5250 degrees
yesssssssss, this game is so satisfying
Yay!! You guys are making so much progress!!! Can't wait for more!
I watched some of a Yogscast playthrough of this game, and they used conveyors to push plates to their window counters from spots inaccessible from the window, rather than trying to use it to feed plates to tables, so in essence it increases the capacity of your window. And it seemed like you'll never get more than a few conveyors, so can't make that rotating sushi restaurant, sadly.
So much PlateUp! content! Love it! Keep the plate coming!
Steak with a side of steak just sounds like the turf and turf from parks and rec
I love this game! I hope it releases so soon!!!!!
Loving this so much!
Love the content keep continuing
Yasss need more of this !
I played the demo of this game and its very fun! A lot harder on 1 player though lol
I love your playthrough on this! Keep it up!
so fun fact about steak from an aspiring cook. the difference between steaks in each country comes from the diet, genetics, and such. i may be wrong but i think rik once stated a fact in a mc vid about parm but just like parmigiano reggiano is actual parm while parmasean isnt by italian standards. its due to how the chemicals actual work in its creation, where parmasean is an american made cheese that has varying taste with each company maker, parmigiano is parm because of a special chemical in the grass from the places in modena, parma (where the name originates), bologna, and mantua.
for wagyu, the special diet fed to a japanese cow is curated by the farmer and can only be replicated exactly by the genetic type of cow. when looking at 'wagyu' steak, reminder the wagyu named steak comes from three different places that range in price with japan being the priciest and america cheapest. Australia having the other breed.
americans have a cheaper cut (but still decent price) that can range from 10 to 20 per pound and japanese wagyu costing as high as 200 a pound (this is based on cut level (A5 to C1) for Japan standards or the USDA grades (premium to canning ratings) and the marbling level which is usually a scale of 1-10 with 10* being higher.)
this is because of the actual cow breed. the japanese black cow being specially breeded to keep the steak alive. Ratings differ on genetic composition, pureblood being 93~% Japanese Wagyu, fullblood being 100% and traceable to Japan, Crossbred which has at min 50% Wagyu (Japanese Black) most commonly bred with Black Angus, and Japanese which is 100% Japanese Black Cattle and bred in Japan.
So yes, there is a very big difference cause Japan has an actual association for this. Like technically it is just an association but nonetheless in the culinary world, Japan is cutthroat in their traditional cooking and quality. Its also why we keep eggs in fridges and Japanese people dont. They have a special diet and technically also breed of chickens that have a very very rare chance of e coli or samonella. Its why Japanese people tend to live longer and eat a lot of stuff raw. They worked so delibrately towards being able to do so that they earned the ability to do so.
*may be wrong
I am now imagining Knife Hand Ash ash an early concept design for a character in the Puppet Master movies.
Steaks for the win!! :)
"Hi there! Welcome to The Color of Steak; have you dined with us before? ... Okay, great! Nice to meet you! Well, our menu may be award-winning, but it's actually very 'no-frills': _Here's_ the Steak section... and that's the end of the menu! Now, what can I get you?"
That is a GREAT name for their steak restaurant!!!! The number of times they discussed the color of steak in this episode lmao😂 👏👏👏👏well done, you😂
This is glorious. More please.
I know it's a noww 10 month old conversation, but me and some friends talked about the Wagyu/Kobe thing not that long ago.
Basically, as Ash pointed out "wagyu" means "cow" (Wagyu = Japanese cattle | "Wa" for cow, "Gyu" for cow), it does refer to 4 specific breeds of Japanese cows: Japanese Black, Japanese Brown, Japanese Polled and Japanese Shorthorn. Wagyu beef must come from one (or a mix) of these four breeds.
Kobe beef however, while still being Wagyu beef, needs to meet certain requirements, such as it must be a steer or virgin cow, be 100% pire Tajima black strain Wagyu, and its every known ancestor must also pass muster. It has to have been born in Tajima-Gju within the Hyogo Prefecture, and be fed on a farm in that prefecture as well.
One of the reasons these types of beef is so good is the marbling, which is a bit unique to these breeds. Since it can be hard to know in the US if it's genuine Wagyu or Kobe one is getting, some places have started with a hybrid called Wangus. Sure while there are domestically-bred Wagyu in the US (Wagyu breeds that have long since been crossbred with US breeds), there are no records of any Japanese Polled or Shorthorns being bred outside of Japan. Japan has even declared a ban on exporting Wagyu cattle, as they've been declared a national treasure.
Yaaaass!!! I’ve been waiting for this. Moaaar plzzz
More plate up please!!!
This is hilarious to go back to because of how against the steak colors ash is now.
Seems like Stumpt’s staking it all on steaks…
More PlateUp!
yayy more plate up!
i love well done i gag at pink
Sad to see them pass up on conveyors for counters. You can use conveyors to keep the prepped food cycling. Like at around 6 minutes in, you could have a conveyor at the bottom left corner, so when food is taken from the leftmost counter, the food on the conveyor will replace it. Could make a whole conveyor line in front of the prepped food window. Otherwise, really enjoying the plays!
You can use converse to move dirty dishes in to the sink
Mmm, steak rollups!
them just talking about wagyu beef in the middle of the game🤣🤣
Omg my favorite 50 shades of steak
Your customers are obviously professional eaters. The only thing I can think of. Have you seen those videos? The only thing that explains it.
NEED MORE
21:32
hehe tall chilled
I'll be scared to order a well-done steak at their restaurant.
Oh no, the broccoli preview. Lol
Gyuu means cow, the "wa" is the part that means "Japanese". So wagyuu is ANY cow of Japanese origin. They can be basic b cows from Japan and they're wagyuu. It has to have the place of origin to make them the special wagyuu. Kobe Wagyuu, Omori wagyuu, Mitsuzawa wagyuu etc.
(in that vein, yogyuu would be western beef)
Anyways, 2 years too late. Meh.
While I personally love rare steak, the reason people would go to an expensive steak house and order a well done steak is because they actually don't char the piece of meat. They actually preserve the taste. The problem of course is that it takes a long ass time to do, which cheap places don't have. It's also a bit of a dick move to order a well-done steak in a party where the others are ordering them rare in my opinion since everyone will have to wait for your food to cook.
/s You know technically there are *six* items on your menu. Two different steaks cooked three different ways each. /s
Still playing catch up. Warming up to this game.
Not to derail comments about the game, but Ash is 100% correct on the Wagyu conversation. The american Wagyu is nothing like the real one. Just looking at them you wouldnt think they could even come from the same species of animal. And of course the price shows. Real Wagyu is about $130 per lb, the crap labeled Wagyu in your local grocery store is probably $10 or less per lb.
heck yes.
50 shades of steak 🥩
More please!
I NEED MORRRRRE
aaa 9 min
this is such a good game
.
ash doing good at this game than overcooked 😊
3:35 isn't cow ushi?
Not them being mad at people who want there meat cooked
20:31 why pay money for someone to give u warm raw food lol