Can we get a video where Angel eats a variety of steaks and has to guess how each one was cooked? It can vary from: Pineapple tenderized, dry aged, marinated in vinegar (because he really liked that one and couldn't tell the difference), ect. Edit: Turns out that it's CHRIS who likes vinegar, and not Angel. My mistake.
It probably because they eye is smaller, in the US when we grade cattle it’s done between the 12th and 13th rib where the ribeye and the loin (NY strip) using a camera, and it uses the percentage of intramuscular fat to lean portion, so smaller the eye higher the fat %. Also, sometime it’s can be slightly off. Most likely it was border line being prime or high choice and the small eye sent it prime. Where the premium did the opposite is was on the same border but the large eye sent it down one grade.
@@GugaFoods I expected the Premium to be at least as good as the Prime if not better for the superior marbeling, I suggest a blind test with the other steaks left from those as and additional video
At this point, Guga is truly like the steak authority of the world. He’s done so many experiments that so many chefs would never even dare to try. He has answers to questions about steaks I didn’t even know I had until I started watching this channel and SVE. Thanks Guga you are the man.
John Le Serial Cannibal Guga on blind date Her: So tell me something i don’t know Guga: THEES EES AN UMAMI DRY AGE MEMBRANE.... Cannibal Angel: I like B, it’s a 15 Guga!
Andy Daniel, My brother gifted me a souvide machine, and although it doesn’t beat or replace the flavor of grilling for me, it’s a great process that is easy, less cleanup and produces a superior tenderness...especially in a tougher cut. Never overcooked a steak or chop since, and if entertaining would be a guarantee of the perfect 🥩, even for the late guests.
@Guga Foods You need to do another sponsorship with Trade regarding this coffee, and maybe do a cofffe related video. I absolutely love coffee!!! Yes, I am 4 years late, but it's worth asking! 😁
Man, I'm so addicted to the dry-aged fat and the pelicos, it's great in everything; burgers, chili, meatloaf, taco meat, anything with ground beef. Just grind it up and mix it in with the fresh beef, it's the best flavor enhancer.
When it comes to the Prime vs "Premium" Choice sold at club stores/grocers, over the years I've found that they are almost indistinguishable for many cuts. It's only when you go to a quality butcher shop or order from online butchers that the difference of a good Prime becomes more apparent. The quality of preparation and cook matters far more.
Its really great to see someone who doesnt know much about the meat or procedure and just judges by taste alone. The surprise on his face of the ever increasing quality in food is amazing to see.
Mr. Guga please come out with a line of comedic t-shirts. One could say, “Let’s Dew ittt” and it would probably sell out. Also, please, PLEASE make the Dry-Age chili!!
So glad you decided to make this video. After watching many of your videos on dry aging, I decided to try it myself with the Umai dry bags. I tried dry aging Ribeye, New York Strip, and Top Sirloin and was so excited to have some friends over to try them. To our surprise (and disappointment), we couldn't really tell a big difference between the dry aged steaks and the control (regular) steaks. I tried 3 different amount of dry aging times (30 days, 45 days, and 60 days), and only the 60 days steak tasted a bit more beefier than a regular non dry aged choice steak, but it still wasnt as good as a regular prime steak we tested it against. After watching this video, I now realize that my problem was I dry aged all choice steaks. I'll have to retry the experiment with some prime grade steaks and hope that the results are as good as yours!
Every youtuber : Prime, Choice,Select Guga : Prime,premium,choice And yes premium is better than prime. Prime is just choice with a glob of fat on the side USDA should take in premium
13:36 I liked his humbleness in the way he stopped Guga to let him know that he was unaware of the difference between the grades' respective names. It's a lot easier to get smarter by doing this rather than blindly going along with things and not learning new info because you're too embarrassed to ask.
You NAILED the point I was looking for. Was wanting to get a dry ager thinking I could bring choice cuts up to the level you guys were saying the prime went to but you gave me something else to consider.
I really enjoy Guga and Angel’s relationship. Its wholesome and you can really see gugas love. It’s cool to see Angel’s really starting to develop a hell of a pallet as well.
Hello. I really enjoyed watching ur shots! They are enlightening and educational!!! Bc of ur shows, about two years ago, I bought my first ever Joiule (sous vide). Thank you for everything!
Brandon Dennis sometimes you get lucky at the supermarket and find Choice grades that are highly marbled and pay a fraction of the cost that primes cost.
6:07 this absolute mad lad makes a mokapot coffee on a grill lmao but serious question, is there any different taste? do you taste the smokiness from the grill? how do you control the temperature?
Guga you’re the man when it comes to cooking steaks. I tried one this evening keep it simple with salt, pepper and garlic powder. Then basted the steak with roasted garlic butter! Amazing! Thanks for tips and videos.
"So lets dew eeth" never gets old Also quick question Im gonna try too dry age an entire picanha in like 3 months and record it on my channel to review the umai bags so is it allowed to have different meats in the refrigerator at the time of dry aging?
I've been watching you since the beginning Guga, and i have to say your content has always been good, and it keeps getting better! by far my favorite food channel, you are great!
Will show this vid to my wife asap we were looking at some meat yesterday and i was explaining to her about grades and the biiig difference between them sp this will help her a loot thanks guys
Shoot I'd be happy with a plain ol' grilled steak, regardless of grade, as long as it's not any cut of round steak. Grill me a medium-rare USDA Select Ribeye, or USDA Choice Top Sirloin, wet or dry aged, whatever falls in my budget and my steak craving will be satisfied. Not everyone has a bottomless budget to buy "premium", USDA Prime, or Wagyu steaks.
Guga's slow-mos mixed with his great choices of instrumentals for the background music is unmatched by ANYONE on youtube. Guga always says "king of meats" or "queen of meats" well Guga I dub you the king of cooking slow-mos. It's so good mixed with the camera work, sometimes I forget I'm watching TH-cam and not a food network show. Your add was even so good I could've watched a whole video on your sponser alone. Usually I hate that part of people's yourtube videos and fast forwards. This time I watched your sponser part both times I watched your video. Keep up the amazing work! This is why I'm subscribed to both of your channels and watch every new video. Even with 2 channels I can't get enough! If you don't stop I'll keep watching.
These facial expressions and comments for the prime is exactly what I have when eating a quality cut of dry aged beef. Its just so simply amazing. Words can almost not express. That being said, I know someone who doesn't like steak. She would have one bite of a prime cut and say "it's ok" and not eat anymore. How is this even humanly possible? I just cant wrap my mind around it. But she absolutely loves sushi. Balled up steamed rice with raw fish wrapped around it takes the cake over this.
My grandma found some prime New York strips for a really good price. She bought them and I cooked them sousvide and seared with my torch, and it was the best steak I've ever had. It was my first time using my sous vide since I got it, and I'll never go back!
Literally about to cut open my 1st ever dry aged bone in prime 3 rib roast , only dry aged a 12ish lb striploin before and it was amazing so hoping this will be 🔥!!!
I really liked the video. When I freeze aged I use foil then vacuum bag, seems to freeze better and no burn at all. Thanks for the video, I have never seen "premium", I will look for it. Keep it up Guga!
I was cheering for the choice, I've used the umai bags for a Choice Rib for 28 day. God bless the smell in the fridge but... cut into 1 1/2 steaks, well seasoned over charcoal is the best. I thought i knew steak but... Guga is in a class of his own👍👍👊👊
Shout out to Leo, that was a solid transformation!
Total of 100 pounds? That's crazy
My sister loss almost 82 pounds that's already blew my mind
wait what? did he do anything in particular to lose that weight? they talked about him eating chicken, is that related?
@@TheJakeSweede they ment he has been eating low fat protein
@@TheJakeSweede he went on a keto diet i think, they talked about it in some previous video.
@@TheJakeSweede and yeah my reply is late as hell
aint gonna lie, cooking coffee on a grill is pretty badass
Best jobs:
1) Guga’s nephew
2) Doctor
3) Lawyer
MrSpeedyAce 4)Engineer
1.5) Guga's Nephew's Friend
MrSpeedyAce the real 1) is being mr beasts friend
SkyMusic Actually yeah you’re right. I’d prefer being friends with Mr. Beast.
@@alessandromassimo5717 number one pls
surely I can’t be the only one who rlly wants to see that dry aged chilli
Jeez I didn’t realise I got so many likes (edit)
Right! I want to see if all the leftovers can be used without issues.
Will Mogsy13 100%
🤤I love chilli, and I can’t wait to see what Guga does with it.
Same
NO BEANS!!!!
Yes, I want to see a dry aged chili recipe.
Gabriel Hernandez stay tune friend
So let’s do it
Can we get a video where Angel eats a variety of steaks and has to guess how each one was cooked?
It can vary from: Pineapple tenderized, dry aged, marinated in vinegar (because he really liked that one and couldn't tell the difference), ect.
Edit: Turns out that it's CHRIS who likes vinegar, and not Angel. My mistake.
but pre-sliced so he can't use the size of the steak as a hint, only his taste. Put his taste buds to the ultimate test.
Blindfolded as well
@@DeimosJ I think they did something like that already
It was Chris that liked the vinegar, not angel
And it was Angel who said the over-pineappled steak tasted like wet dust🤣
DRY
AGED
CHILI
Guga, you don't know how much I need that in my life
Agreed. I have a chili cook off for work soon and I want ideas!
who else would want to see guga in a cooking competition like masterchef
Sorry Guga is a good cook but he's no chef. He ain't making it far by cooking steak for every meal...
I agree with you. Guga doesn’t only cook steaks though. Literally watch his channel.
If it's a meat cooking challenge then sure
Itd be great to have a Masterchef TH-cam season. Get Guga, Chef John, Kent Rollins, etc. Itd be great!
Bubby Bubby or one of those master bbq competitions
Premium looks more marbled than the Prime...
I still want to eat them all!
Code Name agreed
It probably because they eye is smaller, in the US when we grade cattle it’s done between the 12th and 13th rib where the ribeye and the loin (NY strip) using a camera, and it uses the percentage of intramuscular fat to lean portion, so smaller the eye higher the fat %. Also, sometime it’s can be slightly off. Most likely it was border line being prime or high choice and the small eye sent it prime. Where the premium did the opposite is was on the same border but the large eye sent it down one grade.
@@clays3225 Wow, that's really cool to know. Thanks for the explanation :)
@@GugaFoods I expected the Premium to be at least as good as the Prime if not better for the superior marbeling, I suggest a blind test with the other steaks left from those as and additional video
@@clays3225 So how do they grade whole primals if they don't cut the individual steaks?
At this point, Guga is truly like the steak authority of the world. He’s done so many experiments that so many chefs would never even dare to try. He has answers to questions about steaks I didn’t even know I had until I started watching this channel and SVE. Thanks Guga you are the man.
I definitely am interested in seeing a dry aged chili, that just sounds delicious 🤤...
GUGA ON A BLIND DATE:
HER: so tell me something i dont know
GUGA: THIS IS AN UMAI DRY AGED....
John Le
Serial Cannibal Guga on blind date
Her: So tell me something i don’t know
Guga: THEES EES AN UMAMI DRY AGE MEMBRANE....
Cannibal Angel: I like B, it’s a 15 Guga!
@@bflavasonthetrack what
Uknown Entxty where
So let's do it 😳😉
I know it don't look that good right now, but watch this.
you should try Umai dry age vs Real dry age with professional equipment vs Wet age
Benjamin Paulis stay tune.
@@GugaFoods I second this motion. Guga got me talking to my wife about grills and sous vide machines.
@@andydaniel7063 you should sous vide, and you should get an awesome grill. Andy Sous Vide Everything youtube channel?
Andy Daniel, My brother gifted me a souvide machine, and although it doesn’t beat or replace the flavor of grilling for me, it’s a great process that is easy, less cleanup and produces a superior tenderness...especially in a tougher cut. Never overcooked a steak or chop since, and if entertaining would be a guarantee of the perfect 🥩, even for the late guests.
douglas becker maybe we should swap brothers. I dropped so many hints around Christmas. I’m just gonna get one my damn self haha.
@Guga Foods
You need to do another sponsorship with Trade regarding this coffee, and maybe do a cofffe related video. I absolutely love coffee!!! Yes, I am 4 years late, but it's worth asking!
😁
I am a Korean viewer.
These are really fresh ingredients
Thank you for always uploading delicious videos
Song: Do you ever feel like a plastic bag?
Guga: Do you ever feel like a M E M B R A N E that looks like a plastic bag?
Jesus Christ Marie, they're MEMBRANES
@@LoightaFluwid i laughed too hard at that comment xD
WHO WANTS TO SEE DRY AGED CHILE😋🥘
Herman Orquiz yes 🙄
Was coming down here to ask for a stew, but chili would be the same principle, so why not?
I want!
Dry age chili!!
Wow, a whole country dry aged? Count me in!
Man, I'm so addicted to the dry-aged fat and the pelicos, it's great in everything; burgers, chili, meatloaf, taco meat, anything with ground beef. Just grind it up and mix it in with the fresh beef, it's the best flavor enhancer.
Guga dry aged Leo as well. He looks fit
I like when he explains meats to the younger generation and you see them so excited to learn, gives me hope in our younger generations.
I love how Guga says "so lets dewit" everytime.
Gregg Fugunt i come here for the food but mostly for the phrase lol
Gregg Fugunt I KNOW....i feel like the only who notices. Its iconic. Almost like the way Rob Schneider says, “you can do it” in ‘The Waterboy’
That's his mating call
He must like palpatine a lot
@@darthnhullificius6242 what do you mean? I don't get the reference.
leo really changed. he looks much better im proud of him
Leo's reaction to the dry age prime is all of us that killed me 😂
That "OH MY GOD!!" just came out of nowhere, I kinda jumped a little lol
WELCOME TO THE ANGEL SHOW!!
Guga: HAHAHAHAHA **beats Angel off camera**
When it comes to the Prime vs "Premium" Choice sold at club stores/grocers, over the years I've found that they are almost indistinguishable for many cuts. It's only when you go to a quality butcher shop or order from online butchers that the difference of a good Prime becomes more apparent. The quality of preparation and cook matters far more.
I always love it when you say, "Let's do it". It means the cooking action clips are about to start.
It is time for a professional dry age cabinet (like dryager or steak locker) vs umai dry aging!
Its really great to see someone who doesnt know much about the meat or procedure and just judges by taste alone. The surprise on his face of the ever increasing quality in food is amazing to see.
“Welcome to the Angel show” Loved that comment !
Been watching Leo in more recent videos, never woulda known. Great job man!
Mr. Guga please come out with a line of comedic t-shirts. One could say, “Let’s Dew ittt” and it would probably sell out. Also, please, PLEASE make the Dry-Age chili!!
ALL AROUND AMAZING Another T-shirt could be for Dry-Aged Guga! 😆😆😆
So glad you decided to make this video.
After watching many of your videos on dry aging, I decided to try it myself with the Umai dry bags. I tried dry aging Ribeye, New York Strip, and Top Sirloin and was so excited to have some friends over to try them. To our surprise (and disappointment), we couldn't really tell a big difference between the dry aged steaks and the control (regular) steaks. I tried 3 different amount of dry aging times (30 days, 45 days, and 60 days), and only the 60 days steak tasted a bit more beefier than a regular non dry aged choice steak, but it still wasnt as good as a regular prime steak we tested it against. After watching this video, I now realize that my problem was I dry aged all choice steaks.
I'll have to retry the experiment with some prime grade steaks and hope that the results are as good as yours!
“And here’s what they look like, side-by-side.”
*pause the video* 🥩 🥩 🥩 👀
This is another reason why I Love this channel.
Please make a video of what you do with all of the pellicles from the dry aging
Honestly the "premium" looks better than the prime.
Every youtuber : Prime, Choice,Select
Guga : Prime,premium,choice
And yes premium is better than prime.
Prime is just choice with a glob of fat on the side
USDA should take in premium
Premium definitely looks the best, in my opinion. The best marbling is in the meat.
13:36 I liked his humbleness in the way he stopped Guga to let him know that he was unaware of the difference between the grades' respective names. It's a lot easier to get smarter by doing this rather than blindly going along with things and not learning new info because you're too embarrassed to ask.
I feel if he could he would dry age skittles
Seeing thing 4 years later and watching Leo become the salt savant he is now is incredible LOL
7:12 I can finally put a face to “SO LES DUU EHH!”
I generally don't care for ads, but I love coffee a lot and may actually have to sign up for this Trade service.
I didn't know what dry age meant until I just Googled it lol
Stick to anime I see this guy in every video I watch
You NAILED the point I was looking for. Was wanting to get a dry ager thinking I could bring choice cuts up to the level you guys were saying the prime went to but you gave me something else to consider.
You dont have to ask guga, ofc we want to see everything you have to offer :D
Go ahead with the dry aged Chili
I really enjoy Guga and Angel’s relationship. Its wholesome and you can really see gugas love. It’s cool to see Angel’s really starting to develop a hell of a pallet as well.
Guga here is a challange: cook a cake in the grill or sous-vide
Cake on the grill...not Guga but mmmm...
You could do it on the GREEN EGG
I love Guga. I want steaks so bad..I never ever subscribe to anything but until I watched these videos. Super awesome
Video idea:
Dry aging a cheap cut of meat and compering it to a normal rib-eye.
Hello. I really enjoyed watching ur shots! They are enlightening and educational!!! Bc of ur shows, about two years ago, I bought my first ever Joiule (sous vide). Thank you for everything!
The premium looked more."prime" than the prime steak
Brandon Dennis sometimes you get lucky at the supermarket and find Choice grades that are highly marbled and pay a fraction of the cost that primes cost.
True
You’re literally a scientist Guga! Control vs manipulated variable. Blind tests. I love it.
6:07 this absolute mad lad makes a mokapot coffee on a grill lmao
but serious question, is there any different taste? do you taste the smokiness from the grill? how do you control the temperature?
15:13 HEIL GUGA
New Leo looks like new man. Contratulations for theese -100pounds!
"Welcome to the Angel Show" 😂
I'm a big fan of the Angel show.
Guga you’re the man when it comes to cooking steaks. I tried one this evening keep it simple with salt, pepper and garlic powder. Then basted the steak with roasted garlic butter! Amazing! Thanks for tips and videos.
Still waiting for the dry aged chili recipe 😂
is this Leo's first ever video? he looked so shy and nervous, what a humble beginning it was.
Their should be a video where it just shows how the meat gets dry aged
Like a timelapse? That would be amazing
there should be a video about their and there
Guga!!! Your the man, been following you since this past summer!!! A big fan of the show, keep up the good work!!!
"So lets dew eeth" never gets old
Also quick question
Im gonna try too dry age an entire picanha in like 3 months and record it on my channel to review the umai bags so is it allowed to have different meats in the refrigerator at the time of dry aging?
i'm not guga but i don't see why that would be a problem
I think it's not a problem since guga himself dry age different meats on his fridge.
From the 100 day picanha dryage at Sous vide everything, he doesn't suggest it since it'll taste like ham. He suggest atleast 35-60 days.
@@TheStereoScope oh no i forgot to type some things sorry,i meant that in around 3 months im dry aging it for 35-45 days
@@focus8543 you do realize 3 months (90 days) is more than 35 to 45 days. Right?
You definitely inspired me to start dry aging meat! I’ve done some ribeyes longest being 135 days. My sweet spot is 60 days.
hey guga did you dryaged leo too?? You know... how Angel says
it's a little smaller😂😂
I've been watching you since the beginning Guga, and i have to say your content has always been good, and it keeps getting better! by far my favorite food channel, you are great!
The music in 7:40
Please
Thank you for doing these videos. You guys changed the way I cook and eat.
Guga literally finding the way to eat the most steak lol 😂
Thanks Gaga you help me forget my problems and stress with your voice
Admit it, you thought premium looked better than prime
Wow, they all looked amazing! Congratulations Leo on getting the Guga steaks, and the weight loss too!
Me: Never eaten a dry aged steak
Also me: *WOW VERY iNtErEstInG*
I've never eaten regular steak...
Will show this vid to my wife asap we were looking at some meat yesterday and i was explaining to her about grades and the biiig difference between them sp this will help her a loot thanks guys
Shoot I'd be happy with a plain ol' grilled steak, regardless of grade, as long as it's not any cut of round steak. Grill me a medium-rare USDA Select Ribeye, or USDA Choice Top Sirloin, wet or dry aged, whatever falls in my budget and my steak craving will be satisfied. Not everyone has a bottomless budget to buy "premium", USDA Prime, or Wagyu steaks.
Guga's slow-mos mixed with his great choices of instrumentals for the background music is unmatched by ANYONE on youtube. Guga always says "king of meats" or "queen of meats" well Guga I dub you the king of cooking slow-mos. It's so good mixed with the camera work, sometimes I forget I'm watching TH-cam and not a food network show. Your add was even so good I could've watched a whole video on your sponser alone. Usually I hate that part of people's yourtube videos and fast forwards. This time I watched your sponser part both times I watched your video. Keep up the amazing work! This is why I'm subscribed to both of your channels and watch every new video. Even with 2 channels I can't get enough! If you don't stop I'll keep watching.
No one:
Guga: grills coffee
Dear Guga, you are the best of the best of the best ever. Cheers from México.
"A lot of bit more" - Angel, 2020 :)))
These facial expressions and comments for the prime is exactly what I have when eating a quality cut of dry aged beef. Its just so simply amazing. Words can almost not express. That being said, I know someone who doesn't like steak. She would have one bite of a prime cut and say "it's ok" and not eat anymore.
How is this even humanly possible? I just cant wrap my mind around it. But she absolutely loves sushi. Balled up steamed rice with raw fish wrapped around it takes the cake over this.
There's too much at steak not to find out!
RORO roro these are some premium jokes
My grandma found some prime New York strips for a really good price. She bought them and I cooked them sousvide and seared with my torch, and it was the best steak I've ever had. It was my first time using my sous vide since I got it, and I'll never go back!
You hear that vegans!?
MEAT!!!
@@mranderz nice
That cow was a vegan so steak is "vegan by proxy"
Antiher0 So there! 😆
I feel like everybody won this battle🙃
Nothing gets my juices flowing more than watching a great slow mo grill scene of delicious meat!
Prolly the most useful experiment I’ve ever seen on your channel. Which is saying a lot. But this was extremely helpful. Just saying. No weirdness
Guga you inspire me. Thank you. Your pineapple experiment worked wonders for me. Subbed both channels!
Thank you for doing this video I just ordered me bags and a whole roast.
Hello Guga! I was wondering if you could make a video about the uses for the pellicle if you haven't done one 😝
Y’all are awesome! Thank you so much for the amazing content. I appreciate everything!
Literally about to cut open my 1st ever dry aged bone in prime 3 rib roast , only dry aged a 12ish lb striploin before and it was amazing so hoping this will be 🔥!!!
Man the production value is great I even watched the add just to see the good edit
I really liked the video. When I freeze aged I use foil then vacuum bag, seems to freeze better and no burn at all. Thanks for the video, I have never seen "premium", I will look for it. Keep it up Guga!
Always the best content Guga, greetings from México.
Guga i just started watching your channel and I convinced my dad to dry age something and I can not wait to see how it turns out!
definitely do a dry aged chili that sounds amazing
Is it just me or does anyone else wish they could BBQ with Guga? He's seems like such a chill and wholesome guy
Idk why but the music you put when you were cooking the steaks got me all hyped up 😂😂😂
doing my second round of dry aging prime rib eye. This is the only way i do steaks now thanks to guga!
YES on the chile dry-age thingy
Did you do the dry aged Chili yet Id really like to see that! Love the show guys been watching for over a year now two of my favorite TH-cam channels!
Great comparison! I am going to drip age ribeye, but was debating on which grade to try. It will be Prime! Thanks for sharing!
Guga, you always upload these videos when I'm hungry.
I was cheering for the choice, I've used the umai bags for a Choice Rib for 28 day. God bless the smell in the fridge but... cut into 1 1/2 steaks, well seasoned over charcoal is the best.
I thought i knew steak but... Guga is in a class of his own👍👍👊👊
You should do some coffee recipes with trade. Or what about a coffee rub experiment?