Btw, sorry I’m late but salt is a moisture attractor so when you use salt on A5 wagyu, you getting less juice and natural flavour aswell as making the steak dryer, HOPE THIS HELPED IF YOU SEE THIS
I’ve eaten wagyu at christmas,im a big fan of steaks,and i can tell you it has too much fat,the meat flavour its nearly imperceptible cause the amount of fat it has,i prefer one thousand times an angus steak than a wagyu
Wagyu isn't worth the money in my opinion, I bought a 165 dollar one for Thanksgiving and it was good but not worth the money. Sous vide ribeye with salt pepper garlic is the way to go
I liked your comment then realized that i got you up to 70 likes. So I had to remove the like so it went back to 69. Perfectly balanced the way things should be.
@@deathtomorons9388 I know this personally but as somebody who has tried a lot of wagyu steaks I still don’t understand this I still think the taste is abit to much just fat or fatty taste. I don’t find the taste of fat no matter if it’s marbling or cap so appealing. Sure fat cap is inedible but the taste is still almost the same it’s not like cap tastes disgusting while that fat on this guys meat is great. Fat like fat only difference is if it’s beef fat or pork fat but it’s still fat and I don’t understand the appeal so much. I understand why fat Americans or Brazilians who loves fat likes or loves it. But personally I like taste of grass fed beef more. That being said I still managed to seat it very well and make it better than I’ve seen any other RU-vid or online chefs make it. But it’s not easy and I use different kinds of fat and methods. If I had to pick my last meal of steak before being executed I would definitely pick some grass fed black Angus sirloin definitely rather than anything else. Maybe even grill it for char reasons there. Take.
If you cook long enough, especially in a professional setting heat ceases to have any meaning after awhile 😂 I've spilled hot oil on my hand before and calmly walked to the bathroom and soaked my hand in cold water. It was uncomfortable and it burned a little but it wasn't horrible like it used to be when I first started cooking. And I don't even cook in a kitchen lol it's just something I'm passionate about personally
@@jacobanderson6551 its not like you're just eating a piece of fat like a fat cap, it's intramuscular fat, so it makes the meat extremely tender and buttery, and with a5 wagyu theres so much of the intramuscular fat that it almost melts in your mouth, the fat also gives it loads of flavor
