I absorbed this like a sponge. Seriously, I can't believe we live in an era, when content like this is free to watch. You guys are absolute legends! So passionate about our craft. Thank you! Hats off to you Sirs.
I agree. On TH-cam I get to admire so many people who are superb at their chosen field. I'll never be them, I'll never excel the way they do, but I get to share in what they want to show of their vast knowledge to those not that well versed. In the old days so to speak it was merely actors, singers and athletes, and now it's so much more.
@@annika5893 ... Yes quite true. What I find amazing is how many experts of almost any topic there are. It's a beautiful thing to be able to educate yourself from these wonderful generous ppl. And to experience things vicariously thru these videos.
@ might just be hyperactive, coke makes tasting difficult and you less hungry and their reviewing meats. plus gear is getting less common in kitchens because its more expensive, dirtier and more dangerous. if hes doing gear i imagine its when in a busy service not when hes doing a chilled out taste review. i reckon hes excited to eat top tier beef.
what makes your channel unique is the dynamic duo of modern top tier chefs who dish out just the right balance of banter and excellence, easily my favourite channel at this moment
Ya they are truly the modern day chef. They get how to interact and powerfully use media but they are also true pros with real passion for what they do with no clickbait bullshit.
I like how they deal with situations that could give rise to conflict. Sure, in the end it's quite low-stakes issues (pun intended, haha), but I work with my extended family and every little thing that could possibly cause conflict will do so. Like here when they're rating the Wagyu fat colour and one guy says ten, the other pleads with him to go down to nine, and there's absolutely no drama about it. Jesus Christ, I would give so much to work in an environment where people aren't uncompromising to the max.
I'd love to see this for other meats - beef varietals get talked about all the time, but pork, chicken, and lamb have so much variance. I get to work with Stream Farms ridiculously good organic chickens and the flavour and colour are so different from what you get in the supermarket
Would love to see the lads work with variations of chicken/poultry. From conventional, to free range, to heritage breed, there's some decent options they could work with.
Exactly this. When I lived in Scotland, my Flatmate's other half's parents were estate keepers in the highlands and occasionally we'd get some of the meat from the estate because they knew both me and my flatmate loved to cook and would share some of basically "their cut" of the estate's meat with us. Pretty much all of it was poultry and it was easily the best I've ever had.
This was a really fascinating thing to watch. I love that you guys talk to us like we are adults. Discussing the kill rate when it comes to the price. How they are bred and raised and straight up how much it would cost to serve us. Refreshing and eye opening. Thanks Fallow team!
These guys are the new thing (even though they've been around years.) Cooking shows have gone through countless iterations. This is a little special. Fair play and huge respect from a random guy on the internet. Been watching for a few months and the "special" hasn't worn off yet. A rare trait for me. Thank you.
I dont know if this makes sense but... the way chefs handles meat compared to how I handle meat reminds me of how the midwife handled my baby compared to the way I handled my baby.
The craftsmanship these dudes exhibit is incredible. The way they pay attention to every damn detail, down to how gently they set the steaks in the pan, is inspiring. I solder and do electronics work for a living, and I saw a lot in this video I can use when im cookin' with lead. This isn't a cooking video, it's a life video.
Finally a food channel that recognizes Galician blond for what it is. As a Spaniard I'm always amazed how people just don't know about it or it just doesn't show up in many other food channels. I guess it's our fault since we suck at marketing anything we do here lol. Like Spain has the best pig by a long shot, Iberico pigs are just on another level. In my opinion (and yours as well) we also have the best beef, like Wagyu is good yeah but it´s an experience, you won´t be eating a wholse steak on your own, but Rubia Gallega steak you eat the sh*t out of it and you dont get overwhelmed like with Wagyu. Also, people say that Italian olive oil is the best but the funny thing is that Italy is the biggest buyer of Spanish olive oil and olives, which are often rebranded as italian olive oil. You can check a lot of "italian" olive oils and many of them are actually produced in Spain but bottled in Italy or produced with Spanish olives or a mix of Italian/Spanish olives. All im saying is that we suck at marketing our thing, it almost makes me mad that you guys are better at marketing Spanish food and produce than our own government. Anwyay, Great video like always!!
@@benlevin7296 i bought one of the steaks from Basco, it was over hung for my own liking it stank when i defrosted it and i couldn't eat it, i used to be a bucher in my youth and we hung our Aberdeen Angus carcasses for 2 to 3 weeks, never longer than 3 weeks
It was my birthday recently, and as a treat for the family, we tried Waygu for the first time(work gave gift cards for Xmas). I splashed on 2x 300gm Australian Waygu steaks with a marble score of 5 based on Guga's advice on how to enjoy Wagyu as a steak. Like the guys, a little splash of oil in the pan to start the steaks, and they were almost deep frying by the end (saved the fat!). Split between 3 people, we ended up at about 200gms each. None of us finished our portions, with the consensus being that the meat was too rich. I recommend everyone try Waygu if they get the chance, but as per the video, it's different from a steak from your local, and you can't eat too much due to the fat content.
I was honestly dissapointed when I tried wagyu (tried aussie and japanese), I agree it's just so rich. It's like eating a stick of butter that's been dipped in beef stock. Dry aged black angus will beat it every time - texture will be a little worse than wagyu but the flavour absolutely knocks it out of the park. Agree with @Methodman88, it's much better enjoyed in a dish.
I’m fortunate to live in one of the big cities here in aus. I cook up Wagyu for the family once every 3 months. Make some homemade chimichurri sauce with the steak as it cuts well with the fattiness
Finland is actually a very good country to grow cattle in. Reason being that we can't grow shit except grass in a large portion of the country 😂. Also we just produce good, clean food.
The Ayrshire cow is actually a dairy cow ... it's a very popular breed for dairy farmers due to the quantity and quality of the milk it produces and Ayrshire is my home county
So happy to see a cow from the Iberian peninsula! I'm from Portugal and we have insane quality of beef. Spain is the same. The one you got is from Galiza, right above the Minho region of Portugal, where I'm from.
As a meat enthusiast all I can say is congratulations guys, this is the best video on steaks I've seen. Informative, authoritative, humorous and excellent production quality. 50 out of 50. This made my day thanks!
some important context around wagyu wagyu just means japanese beef. If you are in Japan A5 beef will be sold under the name of region they were grown in e.g. kobe, matsusaka, miyazaki etc. Pretty much every prefecture produces their own slightly different variation and competes to be the best. Miyazaki beef has actually won the most awards within japan, the fat is slightly less ridiculous as Kobe beef allowing for more beef flavour. The cow breed that is responsible for most of (if not all im not 100% sure) of the A5 beef is the tajima black cow. Its also important to note that basically no one actually buys a full steak of A5 beef, half due to cost but also how insanely calorific it is. The price here is also heavily inflated since the amount of A5 wagyu sold abroad is heavily restricted, plus not all A5 beef is as expensive as kobe.
As with anything else Japanese of premium quality, this is stupidly overpriced for the sake of being marketed as "more premium" than it actually is, if it makes sense. I'd personally have a good Angus over any Waigu any day, all things considered.
i got a 300g A5 BMS 8/12 Ribeye for £59, it's obviously not from the 3 main Wagyu regions but it still looks insanely marbled ... i got it from Dukeshill, it's still in my freezer
One of the most overrated things on the planet is a Western-style Wagyu steak. It's like eating a block of butter, just insanely rich, and nauseating. As they said, it is simply too much. Eating the tiny cubes like they do in Japanese restaurants? Sure. It's fine. 200gr slab of it? Insane. And given the price, I'd rather get something else. I'm in Tamworth, Australia, and that's the home of Jack's Creek, the guys who keep winning the World's Best steak, and I can pick it up locally, but really, I'd rather plain ol' well-bred Hereford, or Angus. In fact, my local butcher raises his own Angus, and sells it exclusively in his shop, and it's my favourite. Local, well-hung, and carved on an apple gum block...
Content is exceptional. Very entertaining. But most importantly, i love the chemistry between these 2 guys. Best feeling in the world to work alongside with someone, who you just click with! Mutual respect is there to the highest level! This is what real friendship looks like! I could really imagine working alongside this two!
Awesome video! As a chef and someone who loves a great steak, it makes me want to find some of these breeds here in the USA. Just tonight, on my way home, I went out of my way to get a prime grade ribeye for dinner, even though I have NY sirloin in the fridge ready to go. I've tried everything from Japanese A5/Australian/American/ Chocolate wagyu to Piedmontese, Angus, and Randall Lineback beef plus many more. You've given more options to search for. Thanks and keep making these great videos!
I can’t believe we put so much emphasis on the cut of meat when in steak restaurants when we should really be putting the emphasis on the breed! This has opened my eyes!
I really enjoyed the comparison of the different breeds. Have learned some interesting things from your channel. Thank you for what you do. Really nice job.
Thank you! You left off the timestamp for the Holstein Fresian at 7:55! As an American, raised on a farm for a bit as a child, I used to eat steak nearly daily for "pennies" and, for the longest time, after living half my life in Germany, I just can't afford it here. At least, NOW I understand why it's so expensive, and I've developed a newfound appreciation for a good value, tasty steak after watching this episode... I think I'll save up to buy a Holstein Fresian steak! And make it like my dad used to on the grill. I can't wait!
I was lucky enough to have Kobe beef at the New Otani hotel in Tokyo in 2001, when I was on my only ever work trip there - i'll never forget how soft it was ... literally cut it with a butter knife. Love this episode in reminding me of that - really learned a lot and you both looked like you had so much fun making it!
Started binge watching this channel last week and I love how informative each and every one of them is. You guys already got me excited to try new things in the kitchen, and now I'm here wondering how to get my hands on all these specific breeds. No idea there was so much of a difference between them! Have you guys considered doing a video on kitchen efficiency? Would love to pick up some tricks on say, bases/ingredients that can be prepped in bulk to be re-used in several dishes, or what tools/methods you get a lot of mileage out of to speed up cook time. (Funny enough, what has helped my efficiency recently is just putting on one of your chef POV videos and listening to it while cooking. Gets me amped up like I'm cooking in a time sensitive environment!)
Tremendous work and clever stuff. Would love to see a Pt.2 with Chianina and Charolais in the line-up. Old dairy cow definitely the way forward for steak connoisseurs. Brilliant to see the Aberdeen Angus come through so strongly. Shame about the disappointments of both the Dexter and Belted Galloway as both have amazed me in the past…but the individual animal, the farm etc such big factors.
Happy to find that A5 Wagyu has a bit of "the emperors new beef" about it, never really get the idea that half the steak pisses out as fat in the pan when you cook it. I think it only really works when cooked and served in Japan like a big ceremony so you pay for the event as well as the steak
I cant begin to describe how much I love your content. I used to work hot side and started watching years back of your Sat services etc. This is just so informative and like thew top comment says, cant believe this is free info. Going to book a table this summer and cannot wait! Hats off to the boys
I went to a top steak restaurant in San Francisco during a business trip. They had multiple cuts of true Japanese Wagyu which were of course ridiculously expensive (~$180-220 per 3oz). There were 9 of us so I came up with the idea of getting 3oz of each of 3 cuts, and having 1 oz each as an amuse bouche followed by more normal steaks for the main. It was a great idea, and some of the nicest steak I've ever tried but you would never eat a whole 12+ ounce Wagyu steak, your arteries would instantly explode. Great video guys, I think you nailed the ratings of each breed.
14:05 The Paddywhack. As an Irish person, my ears pricked up. According to Wikipedia: "The term "Paddywack" was used from at least the early nineteenth century to describe an angry person, specifically a "Brawny Irishman". From at least the 1970s sensitivity over possible racism has meant that the song is often sung as "Knick-knack patty-whack", particularly in the USA." Always interested in the etymology of words and phrases!
this is the informative content I appreciate from you guys! Cant believe you're producing videos like this while running restaurants at such a high level. Glad to see you both enjoying the process as well!
What a brilliant video, can't imagine how long it took to make. No wonder the channel has blown up recently, you guys deserve it for all the hard work you put into videos like this!
The US is probs one of the premier countries for quality steaks, yall just have large availability differences between different wealth classes cuz, money
@shishkebab6473 it's not money that separates quality of food supply, it's where you live. If you live in a rural area with farmers you can buy directly from, you can buy a half a cow and put it in your freezer. The WEF types don't want you healthy and strong so they can cram you in their 15 minute concentration camps, so they're attacking the US food supply.
Isn't that the Italian beef cow? Dang I was wondering if they would do that! I forget the name of the breed in Italy where they make those big 3 inch to 4 inch massive fire-seared steaks in Tuscany. Nope! It's this breed: The Chianina is the primary breed of cattle in Tuscany used for beef. Originating in the Valdichiana region, this ancient breed is known for its white coat and is primarily raised for its high-quality meat. The Chianina cattle are the source of the famous bistecca alla Fiorentina, a thick-cut T-bone steak that is a staple of Tuscan cuisine.
Thank you, thank you, thank you. As a steak enthusiast this is the most accessible guide I have ever come across, and with your brilliant humour & presentation, it makes it unavoidable. Brilliant.
Hanwoo is beautiful. We Koreans like a little more chew and very beefy flavor in our grilled beef. Would be interesting to see a Hanwoo rib that's been dry aged 45 days, which is not as common in Korea...
@@feastmode7931 I noticed also that what they said here about the drawbacks of Wagyu and the good about Galician is exactly this... Which is why I think Hanwoo would have blown their mind (Sadly I cannot eat any of these though since they never have a kosher slaughter and preparation due to corruption)
A5 is so fatty, you want to cook it at a lower heat, to medium. It's practically impossible to turn it into shoe leather, while the longer cook renders more fat which increases the meat to fat ratio, which means more beef flavor. Unlike other steaks where you want to maximize the fat to meat ratio when cooking it, you want to treat A5 the opposite way. If you don't believe me, look at how they cook it in Japan. They cook it, cut it while it's cooking (which is a deadly sin for any other steak) and cook it in cubes to increase the fat rendering.
You’re chefsplaining to Michelin star chefs? Lol. I’m sure they know, but likely wanted to cook them comparatively for consistency in the rating system.
@@redeye1016 Firstly, my comment was directed at viewers. Secondly, Michelin star chefs don't know everything. Gordon Ramsey used to say searing meat seals in juices. His attempt at cooking stuff that isn't his specialty (including simple pasta and rice dishes) have been criticized all the time by chefs. He even says he is a student when he cooks something that isn't his specialty. This is clearly the first time that these two have eaten A5 so it's also the first time they've cooked it. Therefore, it makes sense for them to not know that it should be treated differently. Therefore, it's perfectly reasonable for someone to explain how chefs in Japan, who cook it on a daily basis, do it. You may not know this but Micheline star doesn't mean they are gods who are experts at cooking everything. Also, their head chefs and owners are the ones who have the stars, not those two.....but even if those two did, it still doesn't mean they are gods.
@ THANK YOU! The mark of a great chef is one who considers themselves lifetime students, because it is impossible to be an expert at cooking everything.
This is one of the best videos I have ever seen on youtube. so informative, so entertaining and absolutely mouthwatering. Each Fallow video I watch I want to go there more
this might just be me, but after the countless video's of people trying various types of wagyu steak, and also having been fortunate enough to try some myself.....i have to say that i prefer some of the more 'simple' cuts; Cheek (Braised) Ox Tail (Braised or Stewed) Beef ribs (Braised) Bavette (Seared) Brisket (Smoked or Braised) Excellent video though, i very much enjoy the 'No Bullshit' video's the chefs do.
Came here from KoreanEnglishmen video. As a meat lover, this video has been very educational and entertaining! Bloody well done, lads! Unlike your meats! 😅😂😂😂 Fallow has been elevated to the top of my restaurants to eat at next time I’m in the UK! 🎉🎉
Theyre buying at cost and likely primal cuts, which they have to breakdown etc and usually are committing to a substantially larger amount than youd see offered to non restaurants. You can still access stuff like this, but thats a consideration, how much youll be committing too. Restaurants get better deals cause theyre buying way more
@ No, they specifically said they bought it as-is, already trimmed hence the missing fat cap. There is no chance in hell there is A5 Wagyu at £35 a kilo.
Glad I'm not the only one who thought that pricing seems a bit weird. If the percent mark up is roughly the same based on the cost they quoted for the steak, looks more like it should be around 77/kg. But idk, I don't really look at the prices of wagyu cause it's way out of my budget either way.
The thing is lads, as previously being both a farmer and a butcher, pretty much every breed there could be made to have good marbling with diet. The breed matters, but not as much as you're making out. And the diet will also affect flavour. Do you know the specifics of the diet? Are they all grass fed?
If someone loves what they do and can bring that across, I can listen and be enthusiastic about it too. But in this case I already was enthusiastic to begin with. So this is a 50/50 for me. You have earned yourselves a lot of fans with this one!
I absorbed this like a sponge. Seriously, I can't believe we live in an era, when content like this is free to watch. You guys are absolute legends! So passionate about our craft. Thank you! Hats off to you Sirs.
Enjoy this while we can!
I agree. On TH-cam I get to admire so many people who are superb at their chosen field. I'll never be them, I'll never excel the way they do, but I get to share in what they want to show of their vast knowledge to those not that well versed. In the old days so to speak it was merely actors, singers and athletes, and now it's so much more.
@@annika5893 ... Yes quite true. What I find amazing is how many experts of almost any topic there are. It's a beautiful thing to be able to educate yourself from these wonderful generous ppl. And to experience things vicariously thru these videos.
free where? I paid to watch this.
This video was disgustingly expensive to make lol. Thank you guys for all the hard work.
Definitely into the thousands of pounds
well they didnt get hanwoo lol
@@ektran4205 they dont export
@@ektran4205no exports of it
@@ektran4205 Because you can't get hanwoo...
I loved watching this because it was like witnessing two blokes become progressively more and more drunk on steak
Looks a lot more like coke me😂😂
The bearded fella is absolutely on the gear
@ might just be hyperactive, coke makes tasting difficult and you less hungry and their reviewing meats. plus gear is getting less common in kitchens because its more expensive, dirtier and more dangerous. if hes doing gear i imagine its when in a busy service not when hes doing a chilled out taste review. i reckon hes excited to eat top tier beef.
what makes your channel unique is the dynamic duo of modern top tier chefs who dish out just the right balance of banter and excellence, easily my favourite channel at this moment
spot on description!
Ya they are truly the modern day chef. They get how to interact and powerfully use media but they are also true pros with real passion for what they do with no clickbait bullshit.
I like how they deal with situations that could give rise to conflict. Sure, in the end it's quite low-stakes issues (pun intended, haha), but I work with my extended family and every little thing that could possibly cause conflict will do so.
Like here when they're rating the Wagyu fat colour and one guy says ten, the other pleads with him to go down to nine, and there's absolutely no drama about it. Jesus Christ, I would give so much to work in an environment where people aren't uncompromising to the max.
I'd love to see this for other meats - beef varietals get talked about all the time, but pork, chicken, and lamb have so much variance. I get to work with Stream Farms ridiculously good organic chickens and the flavour and colour are so different from what you get in the supermarket
^THIS! I didn’t even know chicken could look different than what you get at the market!
Would love to see the lads work with variations of chicken/poultry. From conventional, to free range, to heritage breed, there's some decent options they could work with.
A good pasture raised chicken is something of beauty. Very very hard to source.
Hi james
Exactly this.
When I lived in Scotland, my Flatmate's other half's parents were estate keepers in the highlands and occasionally we'd get some of the meat from the estate because they knew both me and my flatmate loved to cook and would share some of basically "their cut" of the estate's meat with us. Pretty much all of it was poultry and it was easily the best I've ever had.
They definitely had a few drinks before filming this, and for that, I'm thankful.
They got some columbian drinks😅
25:03-25:13 😂😂😂😂😂😂
Coke...
@@dxx_O_xxbno chance with the amount they’re eating
@@ChefClarke97you’d train yourself. I used to do gear at work all the time before I quit it. I still used to have to eat stuff all the time
I love the combination of casual humour with utter high end professionalism. Never pretentious, unless deliberately.
This was a really fascinating thing to watch. I love that you guys talk to us like we are adults. Discussing the kill rate when it comes to the price. How they are bred and raised and straight up how much it would cost to serve us. Refreshing and eye opening. Thanks Fallow team!
These guys are the new thing (even though they've been around years.)
Cooking shows have gone through countless iterations.
This is a little special. Fair play and huge respect from a random guy on the internet. Been watching for a few months and the "special" hasn't worn off yet. A rare trait for me.
Thank you.
I dont know if this makes sense but... the way chefs handles meat compared to how I handle meat reminds me of how the midwife handled my baby compared to the way I handled my baby.
No, it doesn’t. But I suppose you didn’t expect it does.
They're more seemingly casually careless and brutal? 🤣
I've never slapped my meat the same way a chef would
I think it makes absolute sense!
That's the difference between a Prussian and a "hobbiest"
Makes absolute sense to another father who cooks but isnt a chef, like me!
I'm guessing the person who said no isn't a man
Loved all the background and information about the breed of cow. Lots of work went to research, procure and produce this. Thank you!
The craftsmanship these dudes exhibit is incredible. The way they pay attention to every damn detail, down to how gently they set the steaks in the pan, is inspiring. I solder and do electronics work for a living, and I saw a lot in this video I can use when im cookin' with lead. This isn't a cooking video, it's a life video.
Finally a food channel that recognizes Galician blond for what it is. As a Spaniard I'm always amazed how people just don't know about it or it just doesn't show up in many other food channels. I guess it's our fault since we suck at marketing anything we do here lol. Like Spain has the best pig by a long shot, Iberico pigs are just on another level. In my opinion (and yours as well) we also have the best beef, like Wagyu is good yeah but it´s an experience, you won´t be eating a wholse steak on your own, but Rubia Gallega steak you eat the sh*t out of it and you dont get overwhelmed like with Wagyu. Also, people say that Italian olive oil is the best but the funny thing is that Italy is the biggest buyer of Spanish olive oil and olives, which are often rebranded as italian olive oil. You can check a lot of "italian" olive oils and many of them are actually produced in Spain but bottled in Italy or produced with Spanish olives or a mix of Italian/Spanish olives. All im saying is that we suck at marketing our thing, it almost makes me mad that you guys are better at marketing Spanish food and produce than our own government. Anwyay, Great video like always!!
Agree with you about Rubia Gallega. Do you know why it isn't available in the US? I would definitely be a customer!
Interesting indeed
Can't wait now! 🤤
Great to hear some pride in your food produce! It took me to leave the uk to properly realize we too have some superb products on offer
@@benlevin7296 i bought one of the steaks from Basco, it was over hung for my own liking it stank when i defrosted it and i couldn't eat it, i used to be a bucher in my youth and we hung our Aberdeen Angus carcasses for 2 to 3 weeks, never longer than 3 weeks
The awkward chopping of nothing on the chopping board after putting the go pro in chefs face 🤣 love it
It was my birthday recently, and as a treat for the family, we tried Waygu for the first time(work gave gift cards for Xmas). I splashed on 2x 300gm Australian Waygu steaks with a marble score of 5 based on Guga's advice on how to enjoy Wagyu as a steak. Like the guys, a little splash of oil in the pan to start the steaks, and they were almost deep frying by the end (saved the fat!). Split between 3 people, we ended up at about 200gms each. None of us finished our portions, with the consensus being that the meat was too rich. I recommend everyone try Waygu if they get the chance, but as per the video, it's different from a steak from your local, and you can't eat too much due to the fat content.
I'd be eating that 200g on a mountain of rice, sounds bloody awesome
I was honestly dissapointed when I tried wagyu (tried aussie and japanese), I agree it's just so rich. It's like eating a stick of butter that's been dipped in beef stock. Dry aged black angus will beat it every time - texture will be a little worse than wagyu but the flavour absolutely knocks it out of the park. Agree with @Methodman88, it's much better enjoyed in a dish.
@@Methodman88 insanely great idea :D
I’m fortunate to live in one of the big cities here in aus. I cook up Wagyu for the family once every 3 months. Make some homemade chimichurri sauce with the steak as it cuts well with the fattiness
Finland is actually a very good country to grow cattle in. Reason being that we can't grow shit except grass in a large portion of the country 😂. Also we just produce good, clean food.
Dane here: I'm kind of ashamed I didn't even know. I'll ask my butcher for Sashi next time I go there!
Just breed a cow that can eat trees and you're set.
The Finns tho, are they even human?
@@hoilst265 That's called a goat.
The Ayrshire cow is actually a dairy cow ... it's a very popular breed for dairy farmers due to the quantity and quality of the milk it produces and Ayrshire is my home county
So happy to see a cow from the Iberian peninsula! I'm from Portugal and we have insane quality of beef. Spain is the same. The one you got is from Galiza, right above the Minho region of Portugal, where I'm from.
33:29 My dog when I cook a steak
That genuine "Oh fuck" when cutting the A5 lol amazing content as always! favorite food channel 100%
We need the outtakes with all the facts being messed up! You know they have to be good.
You guys smashed it out of the park on this one.... great job
As a meat enthusiast all I can say is congratulations guys, this is the best video on steaks I've seen. Informative, authoritative, humorous and excellent production quality. 50 out of 50. This made my day thanks!
This can be converted into a series, would love too see the difference in taste between pork, lamb and chicken
Absolutely love the history lessons along with the running commentary. Easily one of the top cooking channels on TH-cam.
Love this channel guys , can’t wait to eat at your place one day
Same here going to a concert in London around may or June hopefully have time to try out Fallow
You guys are killing it. Awesome idea. This was one hell of an expensive video to produce. Gotta thank you two
some important context around wagyu
wagyu just means japanese beef. If you are in Japan A5 beef will be sold under the name of region they were grown in e.g. kobe, matsusaka, miyazaki etc. Pretty much every prefecture produces their own slightly different variation and competes to be the best. Miyazaki beef has actually won the most awards within japan, the fat is slightly less ridiculous as Kobe beef allowing for more beef flavour. The cow breed that is responsible for most of (if not all im not 100% sure) of the A5 beef is the tajima black cow. Its also important to note that basically no one actually buys a full steak of A5 beef, half due to cost but also how insanely calorific it is. The price here is also heavily inflated since the amount of A5 wagyu sold abroad is heavily restricted, plus not all A5 beef is as expensive as kobe.
Thanks!
As with anything else Japanese of premium quality, this is stupidly overpriced for the sake of being marketed as "more premium" than it actually is, if it makes sense. I'd personally have a good Angus over any Waigu any day, all things considered.
i got a 300g A5 BMS 8/12 Ribeye for £59, it's obviously not from the 3 main Wagyu regions but it still looks insanely marbled ... i got it from Dukeshill, it's still in my freezer
One of the most overrated things on the planet is a Western-style Wagyu steak. It's like eating a block of butter, just insanely rich, and nauseating. As they said, it is simply too much. Eating the tiny cubes like they do in Japanese restaurants? Sure. It's fine. 200gr slab of it? Insane. And given the price, I'd rather get something else.
I'm in Tamworth, Australia, and that's the home of Jack's Creek, the guys who keep winning the World's Best steak, and I can pick it up locally, but really, I'd rather plain ol' well-bred Hereford, or Angus. In fact, my local butcher raises his own Angus, and sells it exclusively in his shop, and it's my favourite. Local, well-hung, and carved on an apple gum block...
The most expensive wagyu is from Matsusaka.
You guys are just naturals for tv/video....craft, skill, humor, intelligence yet unpretentious. I'm glad I discovered this channel
Gutted we didn't see welsh black, would love to see how that compares - crackin vid thanks gents
You guys could be taste testing celery, and I'd watch it over and over. I love videos like this.
Yeah this was so informative and enjoyable. Awesome video. Appreciate you guys sharing your knowledge and technique.
Absolutely these fellas are knocking it out of the park! EPIC.
Content is exceptional. Very entertaining.
But most importantly, i love the chemistry between these 2 guys. Best feeling in the world to work alongside with someone, who you just click with! Mutual respect is there to the highest level! This is what real friendship looks like! I could really imagine working alongside this two!
Easily the best food channel on TH-cam. Cant wait to visit your restaurant next time Im in london.
They have made me experiment. My spice cabinet contains a few extra bits instead of salt and pepper.
andy cooks
Awesome video!
As a chef and someone who loves a great steak, it makes me want to find some of these breeds here in the USA. Just tonight, on my way home, I went out of my way to get a prime grade ribeye for dinner, even though I have NY sirloin in the fridge ready to go.
I've tried everything from Japanese A5/Australian/American/ Chocolate wagyu to Piedmontese, Angus, and Randall Lineback beef plus many more. You've given more options to search for. Thanks and keep making these great videos!
Absolute class. What a vid. I'd watch this over a netflix chef show any day.
You guys together have an unbelievable amount of talent at a level where people tend to start hoarding it jealously. Thank you for sharing it
I can’t believe we put so much emphasis on the cut of meat when in steak restaurants when we should really be putting the emphasis on the breed! This has opened my eyes!
such quality in your videos adding the history on top of the food that looks to die for
Really instructional.. It's a rare opportunity to see that many breeds of beef compared.
What a fantastic Video this is. Very informative without lecturing. Great viewing boys!
I really enjoyed the comparison of the different breeds. Have learned some interesting things from your channel. Thank you for what you do. Really nice job.
Easily one of my favourite steak videos on this app. Great work, lads.
Me: I love ribeye.
Fallow Gents: What kind? Here is a 30+ minute discussion to allow you to answer our question.
Me: Fantastic!!!
Thank you! You left off the timestamp for the Holstein Fresian at 7:55!
As an American, raised on a farm for a bit as a child, I used to eat steak nearly daily for "pennies" and, for the longest time, after living half my life in Germany, I just can't afford it here. At least, NOW I understand why it's so expensive, and I've developed a newfound appreciation for a good value, tasty steak after watching this episode... I think I'll save up to buy a Holstein Fresian steak! And make it like my dad used to on the grill. I can't wait!
2:43 what happened there? Did he malfunction?
he functioned according to spec.
hahahahahaha
Not saying he is high on cocaine. But he behaves and talks as though he is. Draw your own conclusions.
Hahahaha, I spotted that! Jack is his own special brand of odd, I love it 😄
Got to say been following you for years & this was brilliant, hats off to you both.
Oh dang my friend here in Texas bought a Belted Galloway bull!
Also great meat is raised, butchered and cooked well.
This video was so informational, gained a new follower.
One of your best vids. Quickly becoming one of my favorite channels
I was lucky enough to have Kobe beef at the New Otani hotel in Tokyo in 2001, when I was on my only ever work trip there - i'll never forget how soft it was ... literally cut it with a butter knife. Love this episode in reminding me of that - really learned a lot and you both looked like you had so much fun making it!
Amazing video, thanks for doing the tests we cant afford to do
This was a treat to watch. Always love the knowledge you have 👏 hope this one goes viral for you
The effort for this video to exist is incredibly impressive. Wonderful stuff.
Been working as a chef in Japan for 4 years and beef here doesn't even come close to Irish.
Started binge watching this channel last week and I love how informative each and every one of them is. You guys already got me excited to try new things in the kitchen, and now I'm here wondering how to get my hands on all these specific breeds. No idea there was so much of a difference between them!
Have you guys considered doing a video on kitchen efficiency? Would love to pick up some tricks on say, bases/ingredients that can be prepped in bulk to be re-used in several dishes, or what tools/methods you get a lot of mileage out of to speed up cook time.
(Funny enough, what has helped my efficiency recently is just putting on one of your chef POV videos and listening to it while cooking. Gets me amped up like I'm cooking in a time sensitive environment!)
Tremendous work and clever stuff. Would love to see a Pt.2 with Chianina and Charolais in the line-up. Old dairy cow definitely the way forward for steak connoisseurs. Brilliant to see the Aberdeen Angus come through so strongly. Shame about the disappointments of both the Dexter and Belted Galloway as both have amazed me in the past…but the individual animal, the farm etc such big factors.
Throw in a Normande from France.
Excellent video, well done guys 😊
Happy to find that A5 Wagyu has a bit of "the emperors new beef" about it, never really get the idea that half the steak pisses out as fat in the pan when you cook it. I think it only really works when cooked and served in Japan like a big ceremony so you pay for the event as well as the steak
I love watching knowledgeable and passionate people cook and talk about food. bloody love this channel lads, keep smashing it
A5 Wagyu beef at Fallow sounds good and all, but no can do! I got an eight thirty REZ at Dorsia. Great sea urchin seviche!
See you there Patrick 👍🏻
Your business cards must be hella fly
ceviche!*
Enjoy yer pretentious raw sea urchin
I cant begin to describe how much I love your content. I used to work hot side and started watching years back of your Sat services etc. This is just so informative and like thew top comment says, cant believe this is free info. Going to book a table this summer and cannot wait! Hats off to the boys
How much was snorted during the making of this video?
Cooking and eating 10+ steaks is definitely want you want to do after a line…
I would say... Almost enough😂
I went to a top steak restaurant in San Francisco during a business trip. They had multiple cuts of true Japanese Wagyu which were of course ridiculously expensive (~$180-220 per 3oz). There were 9 of us so I came up with the idea of getting 3oz of each of 3 cuts, and having 1 oz each as an amuse bouche followed by more normal steaks for the main. It was a great idea, and some of the nicest steak I've ever tried but you would never eat a whole 12+ ounce Wagyu steak, your arteries would instantly explode.
Great video guys, I think you nailed the ratings of each breed.
14:05 The Paddywhack. As an Irish person, my ears pricked up.
According to Wikipedia: "The term "Paddywack" was used from at least the early nineteenth century to describe an angry person, specifically a "Brawny Irishman". From at least the 1970s sensitivity over possible racism has meant that the song is often sung as "Knick-knack patty-whack", particularly in the USA."
Always interested in the etymology of words and phrases!
By irish person you mean you drank at an irish bar once in your native state?
@@BASS-ALLIANCE-SOUND-SYSTEMThe demonym, Irish, is capitalised. I'm from Dublin, in my native state of Ireland.
my time as a Butcher late 1980s we called it the Camel's hair
@ No way, wonder what the etymology behind that phrase was?
this is the informative content I appreciate from you guys! Cant believe you're producing videos like this while running restaurants at such a high level. Glad to see you both enjoying the process as well!
What a brilliant video, can't imagine how long it took to make. No wonder the channel has blown up recently, you guys deserve it for all the hard work you put into videos like this!
Glad you enjoyed it!
This video is insane in quality, love how passionate you both are!
As an American, I'm extremely jealous of British beef. The color alone is something else.
Go to a local butcher vs store bought
*colour mate, c’mon ;)
@@putthefuinfun1947 there aren't any in a lot of areas in the US and that's only going to get worse now
The US is probs one of the premier countries for quality steaks, yall just have large availability differences between different wealth classes cuz, money
@shishkebab6473 it's not money that separates quality of food supply, it's where you live. If you live in a rural area with farmers you can buy directly from, you can buy a half a cow and put it in your freezer. The WEF types don't want you healthy and strong so they can cram you in their 15 minute concentration camps, so they're attacking the US food supply.
Amazing video. I hope to see a part 2 because there are so many more breeds in this world which are underrated
Hey Fallow maybe next different lamb , just wondering could u please show how to make a Sauce Gribiche 😊
Classic sauce to accompany Tête de Veau, you can find the recipe easily on TH-cam.
Amazing amount of time and thought went into this, really appreciate all the work y'all do to put out these videos. Keep it up
What! No Charolais?
Isn't that the Italian beef cow? Dang I was wondering if they would do that! I forget the name of the breed in Italy where they make those big 3 inch to 4 inch massive fire-seared steaks in Tuscany.
Nope! It's this breed: The Chianina is the primary breed of cattle in Tuscany used for beef. Originating in the Valdichiana region, this ancient breed is known for its white coat and is primarily raised for its high-quality meat. The Chianina cattle are the source of the famous bistecca alla Fiorentina, a thick-cut T-bone steak that is a staple of Tuscan cuisine.
What a great way to have a drink and laugh with your mate / colleague. Great video lads! Bottoms up!
NEVER SKIP A FALLOW VIDEO. I have a table booked for next Friday and can’t wait to visit!
Thank you, thank you, thank you. As a steak enthusiast this is the most accessible guide I have ever come across, and with your brilliant humour & presentation, it makes it unavoidable. Brilliant.
Honestly, I hope you guys get to Korea with Josh and Olly . I think the ranking might change.
Yes, I have no idea how they missed Hanwoo
Hanwoo is beautiful. We Koreans like a little more chew and very beefy flavor in our grilled beef. Would be interesting to see a Hanwoo rib that's been dry aged 45 days, which is not as common in Korea...
Can’t buy hanwoo outside of Korea, they are strict about that.
@@feastmode7931 I noticed also that what they said here about the drawbacks of Wagyu and the good about Galician is exactly this... Which is why I think Hanwoo would have blown their mind
(Sadly I cannot eat any of these though since they never have a kosher slaughter and preparation due to corruption)
Cant get it in uk. I have looked and it makes me sad. I plan to visit korea for the hanwoo beef one day@איתןשי
As a chef on the other side of the world, I learn so much from you boys and I can’t thank you enough. This is the best food content on YT 👏👏👏
Is he on gear?
Not if he's eating
If I was able to eat steak of that quality I’d be pretty enthusiastic too 😂
They both are wired. All male chefs use cocaine, its no secret.
i’d say so
You should take that stupid comment down man
Can't believe this video is free, amazing quality.
I too have $10k to drop on BEEF.....
A5 is so fatty, you want to cook it at a lower heat, to medium. It's practically impossible to turn it into shoe leather, while the longer cook renders more fat which increases the meat to fat ratio, which means more beef flavor. Unlike other steaks where you want to maximize the fat to meat ratio when cooking it, you want to treat A5 the opposite way.
If you don't believe me, look at how they cook it in Japan. They cook it, cut it while it's cooking (which is a deadly sin for any other steak) and cook it in cubes to increase the fat rendering.
You sir, are well travell.
You’re chefsplaining to Michelin star chefs? Lol. I’m sure they know, but likely wanted to cook them comparatively for consistency in the rating system.
@@redeye1016 To be honest, not everything we know, even we are in the industry.
@@redeye1016
Firstly, my comment was directed at viewers.
Secondly, Michelin star chefs don't know everything. Gordon Ramsey used to say searing meat seals in juices. His attempt at cooking stuff that isn't his specialty (including simple pasta and rice dishes) have been criticized all the time by chefs. He even says he is a student when he cooks something that isn't his specialty.
This is clearly the first time that these two have eaten A5 so it's also the first time they've cooked it. Therefore, it makes sense for them to not know that it should be treated differently. Therefore, it's perfectly reasonable for someone to explain how chefs in Japan, who cook it on a daily basis, do it.
You may not know this but Micheline star doesn't mean they are gods who are experts at cooking everything. Also, their head chefs and owners are the ones who have the stars, not those two.....but even if those two did, it still doesn't mean they are gods.
@ THANK YOU! The mark of a great chef is one who considers themselves lifetime students, because it is impossible to be an expert at cooking everything.
I love how positive you both are with everything, makes it super watchable
Jacks look at 3:55 "What is he doing!"
This is one of the best videos I have ever seen on youtube. so informative, so entertaining and absolutely mouthwatering. Each Fallow video I watch I want to go there more
this might just be me, but after the countless video's of people trying various types of wagyu steak, and also having been fortunate enough to try some myself.....i have to say that i prefer some of the more 'simple' cuts;
Cheek (Braised)
Ox Tail (Braised or Stewed)
Beef ribs (Braised)
Bavette (Seared)
Brisket (Smoked or Braised)
Excellent video though, i very much enjoy the 'No Bullshit' video's the chefs do.
As a chef, from Angus in the north east of Scotland, glad you enjoyed our steak❤️🏴🏴
Once you notice Will's comb over, you can never unsee it.
The video was absolutely banging. Learnt so much. Big respect for the effort you guys put into making this video.
Is Will on coke or something, jeez, chill out a bit
Haha my thoughts exactly 😂 dudes wired.
Wow! Thanks guys. That was so interesting and informative.
too bad you couldnt try Hanwoo 1++ beef
Came here from KoreanEnglishmen video.
As a meat lover, this video has been very educational and entertaining! Bloody well done, lads! Unlike your meats! 😅😂😂😂 Fallow has been elevated to the top of my restaurants to eat at next time I’m in the UK! 🎉🎉
£35 per kilo for the wagyu? Sorry, where can I buy a kilo for £35? lol I'm paying about £9 for 200g of regular steak in a supermarket.. ??
Change your supermarket.
Theyre buying at cost and likely primal cuts, which they have to breakdown etc and usually are committing to a substantially larger amount than youd see offered to non restaurants. You can still access stuff like this, but thats a consideration, how much youll be committing too. Restaurants get better deals cause theyre buying way more
@ No, they specifically said they bought it as-is, already trimmed hence the missing fat cap. There is no chance in hell there is A5 Wagyu at £35 a kilo.
@ to what?
Glad I'm not the only one who thought that pricing seems a bit weird. If the percent mark up is roughly the same based on the cost they quoted for the steak, looks more like it should be around 77/kg. But idk, I don't really look at the prices of wagyu cause it's way out of my budget either way.
You boys knocked it out the park with this
How much snow did they snort before filming this?
Are you jealous?
Yeah, either that or some serious ADHD. But who cares, they totally know their shit.
10
???
The thing is lads, as previously being both a farmer and a butcher, pretty much every breed there could be made to have good marbling with diet. The breed matters, but not as much as you're making out. And the diet will also affect flavour. Do you know the specifics of the diet? Are they all grass fed?
No Devon Red Ruby?
Epic video, very informative, and still, shows how educated and experienced you two are as chefs.
Really appreciate you guys making such informative and entertaining videos! Managed to find a table near-ish my birthday, very excited!
If someone loves what they do and can bring that across, I can listen and be enthusiastic about it too. But in this case I already was enthusiastic to begin with. So this is a 50/50 for me. You have earned yourselves a lot of fans with this one!