@@GRAITOM nah I think he just has the palate of an 8 year-old lmao. He always ranks things he liked in his childhood much higher regardless of actual quality. His taste hasn't grown up and he seems overall very risk-averse and familiar comfort-seeking when it comes to physical sensations.
To be fair I hate wagyu and I love steaks, might be cause I’m from Texas and I just goto Texas road house so I’m used to regular sirloins and stuff like that, but the wagyus unique taste is way too much for me I’m not a fan at all
im sure a lot of people in this comment section talking about how can he rank the wyagu so low, never even tried a real wyagu and are just being shocked about the placement just because of the sticker price that the wyagu holds. on top of that, taste is subjective, and sticker price doesnt dictate what tastes better to other people. so many steak people are so pretentious. I would love to see a world where Salesbury steak is 300 an oz and wyagu is 4 a pound. im sure all steak people would be talking about how salsbury is the ultimate steak and wyagu is complete garbage lol
I can be a bit of a food snob at time. But I consider it a kind of blessing when I prefer cheaper versions of foods. It means I get to have them more often
Tbf, very few restaurants sell an A5 wagyu like a steak lol. Most of the time its either in small bite size so that the fats isn't overwhelming, it is also cooked slowly for the fats to render out which they usually use to cook fried rice while the main beef will at most be around 120g-160g before cooking and around 80g-120g after cooking. Another popular style is having it be sukiyaki/shabushabu style which is letting it cook in a vegetable broth for 20-30secs before pairing it with rice. This is why most of the time, expensive restaurants end up using australian/american mixed-breed wagyu so to have that distinct fat flavour without it devolving into tasting nothing but fats.
I love Salisbury steak, too. It’s just funny because it shows how subjective taste is. Also, not everyone is a steak guy/girl. I prefer burgers myself.
i had a 200 dollar wagyu steak (from the butcher, not from a restaurant) and it is so aggressively unique that you shouldn't even eat it when you 'want a steak' - but its also so aggressively unique that everyone should buy one once.
@@shwitz3614 I get what you are saying but in my experience, most children hate the fat on steaks, pork chops , ect. None of my neices or nephews will eat fat on steak even though the parents will. When I was a kid I hated the fat, parent's would always cut it off the edge of the meat for me, I'm still not a huge fan of the fat but now that I'm an adult Ill eat it, not nearly as picky.
Calling all entrepreneurs; we need some new fast food chains to open up so we can get these boys back in their element. The amount of joy and time spent describing the Salisbury Steak is telling.
Ive had the A5 wagyu and i agree with charlie, basically like eating beef flavored butter. Melts in your mouth the same way a stick of butter would just with beef behind it. Not something to eat often or alot of just special occasions for a few bites
@@galaxyvulture6649no. The steak is the butter. Like the actual meat of the steak falls apart and melts like butter. Adding butter wouldn’t change the structure of the meat. Like one of the dudes in the video said, it’s most comparable to fatty fish like salmon, since it doesn’t require chewing to just kinda melt away
Man what an intro. The stock song and footage and then Charlie waving plastic cutlery around, “Hi!” And Matt lookin like an extra in Saving Private Ryan or some shit. Love it.
can you do chain restaurant burger/ signature food (Jerma southwestern eggrolls)? I feel like I haven’t been to an apple bees, Chili’s, ihop, red robin etc since I was a kid but always remember liking it.
Just for some clarification. Wagyu breed cows are no longer sold directly to other countries and Japan keeps them all in Japan. A while back when they DID sell Wagyus to other countries, the takers were Australia and America. We had full blooded Wagyu cows at one point, but since then we've only been able to breed Wagyu ourselves, not buy new full blooded. So out of the approx 40 million cows in America, less than 3000 of them are actually full blooded Wagyu. However, if there's even 1/16 Wagyu blood in a cow raised in America, they will call that American Wagyu. We have no grading system like the A1-A5 in Japan or the marbling score 1-9 of Australia. In America, it's either "yes it's American wagyu" or "no it's not." This gives a wide variety of quality across the country when you buy American Wagyu; it could be great stuff, and it could be shit.
its so crazy to me that I'll still listen to charlie's food opinions on this tier list despite me disagreeing with his every tierlist video he made since 😂😂😂
GOATBURRY SAUCE + I ASKED + YOUR CONTENT IS BETTER THAN MINE + WATCH OUT WHEN YOU SEE ME ON THE STREETS, I ONCE GOT BEATEN BY A 16 YEAR OLD IN A STREET FIGHT
Very basic guide for steak newbies: If you want more meat with a little fat, go for a sirloin. Lots of fat? Ribeye. Something in the middle? NY Strip. Marbling is nice because it evens out the flavor across the whole steak and affects the tenderness. Let your steak rest for a few minutes after it comes off the grill it allows the juices/flavor to redistribute internally. Rare steaks will be very soft, red and naturally-flavored; well done steaks will be gray, firm and include a 'charcoal-y' taste. Medium-rare (pink-red in the middle, crust on the outside) is considered the chef's standard and a good place to start if you're not sure how you like your steaks done. Steak seasonings exist but often black pepper and perhaps a little salt will do you just fine if you're looking to add a little flavor.
Also something to note is that American cuts of beef are competely different to the British cuts. My favourite cut is the rump, which is the same as an American sirloin but different to the British sirloin.
If you're new to steaks then the best piece of advice is to NEVER GO ABOVE MEDIUM WELL. Medium rare is the best by far. Well done completely ruins the steak.
Steak choice is always so contested. It all depends on the pallet eating the food. If the A5 is as melty as they say I might not beable to eat it because I have issues with some soft textures in food my current steak of choice is a Ribeye but I haven't had a real wagu steak before closest I've come wast the Arbys Wagu burgers which I know isn't going to feel or taste anything like a steak
I've had a lot of A5 wagyu. It really does just explode when you bite it and melt. It's a different kind of fat compared to normal cows, so it has a different flavor as well. It's delicious, but yes very soft.
