The Best of the BEST... Real KOBE BEEF! Never thought this would happen. It’s just insane. As you saw I have steaks left, what would you like to see next?
I know, I will catch myself critiquing the meat like “oh well the marbling is much better on the a7 wagyu” and then i’m like hold up, the most expensive steak you’ll ever eat is for $20 at a diner
I love how he doesn’t keep it all to himself. Anytime he has a good meat, he tells everyone he knows, and they all have it with him once the camera is off. Wholesome as heck.
I bet angel is just busy and I mean like super busy or he wouldn't have missed this.... although guga might have just not said anything I mean 0.o would you?
@@joseambriz5897 lol 50k on the light side 10k for a calf newborn..... I was thinking about raising them and having them sleep inside my room with me at night... I'd protect them with my life!!!
It's a month late, but even 2nd time watching, still same result for me mentally. The slicing of this amazing hunk of beef, just leaves you wanting more of just that part.
The reaction he had when he took that first bite was exactly my reaction when I had my first bite of A5 in Osaka a couple of years ago. Just disbelief, it melts, and all you can say is " Wow,~ " while you're just staring at the chef who made it like you could marry them right then and there.
@@la_joya_presa_club You can get top BBQ for under 20$. Where I live is a 9-month/year winter wasteland where only potatoes and rutabaga grows anywhere. For one of your Texas BBQ plates it costs 80$ here :/
@@cobostone I love whataburber and that’s Texas royalty but every year I drive once a year to virginia and always stop at Nashville Tennessee just do eat fresh white castle
I just wanna point out that Guga said he wanted to tell us which salt was best and apart from them only trying 3 types of salt they didn’t even give a review😂😂
Y’all seem like the best people to have at any celebration. You’re such up beat, energetic people. I love your videos even though they always make me hungry.
@@mostneuter I know the difference. I also know this is beef, not duck. And ribeye, not liver. It's called a simile. It's apt because both are mostly fat.
Well the meat quality keep getting better, next video when he got his hand on wagyu a5 kobe beef picanha, his gonna say the same thing and I'll agree with him
I love the fact that one has a bite of lettuce wrap dipped in soya source and then dip it again in the same soya sauce bow sharing with another person.
You should Sous Vide Angel for 3 million special. Welcome back to Sous Vide everything, Today we are going to be dry aging this beautiful peice of meat. So lets do it
As a resident of Kobe, I can vouch that all of this is very legit. Immediately recognize the trophy (restaurants all around town have it on display), the flag of Hyogo prefecture, the picture of the farmer even passes the sniff test. Probably not ideal to cook it as a twelve ounce steak though.
@@mikeymicros4676 you can get it for about 5000¥ ($50 USD) for lunch at a place called steak land, but that place cuts corners on everything else in order to get it at that price. Most other restaurants will have a small portion of it starting at around 8000¥. Never seen the real deal in a supermarket or butcher, but I’ve never really gone out of my way to find it either. Good Kuroge Miyazaki Wagyu is in most supermarkets, at about 1000¥ for a steak, so I get that sometimes.
Kobe is on my list to visit next time I'm in Japan. First time I skipped over Kobe and Osaka to get to Hiroshima, can't wait to return to Japan and travel.
You need to make some money bro! Or manage it better.... I eat great steak all the time... I prioritize it over other stuff I used to buy like weed and video games and alchohol now my drug is great steak and my video game is cooking it to within 1 degree perfect done-ness
Thank you for this video. Can't wait to watch it. Thank you so much for inspiring me every time. Because of you i make my content better every time. Wish you all the best 🙏🏼
I have had Wagyu meats last year. But it wasn't un til this year that I began to purchase the meats myself and now I want it all the time. I love how happy these men are.
I tasted it three years ago, right in Kobe, Japan. The experience was out of this world. It's definitely the best beef meat on this planet. It's damn expensive but if you're a meat lover you should try it at least once in your life. Keep bring this kind of content, Guga!
@@maddisonr8056 I remember to have paid something like 10000 yen for 200g of Kobe beef at restaurant. That should be approximately 95 dollars for 0.4 pound of meat.
This is insane. My dad has tried Kobe beef and he said it was the best thing he ever has. He said no candy or no other food could beat it. I can’t wait to try this beef and I hope it will be an amazing experience. Cheers to the future.
I’ve never had Kobe but I’ve had regular A5 wagyu and let me tell you that fat is no typical fat. In fact it is supremely healthier than regular beef fat, even healthier than salmon. But yes you are correct, it is basically fat marbled with beef 🤣
Try a fatty grass-fed steak and you'll reach the same conclusion (that is, that the fat actually tastes good). Fat is supposed to taste good. Only that cows fed an unnatural diet (grains) in a feedlot, and pumped full of chemicals, have this off-tasting fat. Wagyu cows also are fed grain and live confined, but they get a better treatment, less chemicals, and their genetics help a lot.
@@ededwards2191 many people think grass-fed taste less good, I think it depends on the grass they eat, I mean if they eat regular grass only their fat will taste like grass, but if there are some herbs or flowers mixed in, then that will also melt into the fat.
@@belalabusultan5911 Absolutely, every flavour compound of the plants the cow eats has an influence on the taste of the fat and even the muscle. That's why the better the pasture (in terms of plant diversity) and the richer the soil, the tastier the meat will be. That's why South America are so famed for their beef, because they have the best pasture. Obviously beef raised on true pasture will taste better than beef raised on hay.
Though I'm 2 years late to this, truly I'm glad you of all cooks get to have this. I just subbed a few weeks ago but you've greatly intrigued me to no end. You make me wanna try so many cooking experiments. Congratulations on getting this rare meat.
@@emiliocharpentier i just want to express my love for you, somebody who i have never met, for bringing such enjoyment to my eyes in the form of guga foods. because without you this channel would not be where it is today.
The wasabi paste I feel will ruin the experience. You need fresh grated wasabi, the real wasabi is said to be earthy and almost a sweet topping. The paste that is made here in the US is processed with horse radish typically to give it a pungent spicy kick, with other ingredients. Guga, see if you can get your hands on some real wasabi for another Wagyu/Kobe beef video.
I remembered my first experience with A5 wagyu in Japan, it was on a very remote restaurant in Kyoto called OTSUKA, and they serve the infamous phantom beef called Murasawa beef. When i first tried it, tears literally fell down my cheeks, as i've never in my life tasted something so divine... The meat just melts and disintegrates in your mouth with so little resistant, and all those umami bomb from the fat burst right out from every single bite... Literally heaven on earth moment
Unfortunately, American Wagyu isn't quite as good as Japanese. And as you mentioned there are other variations of and a few of them are considered better than Kobe. Kobe is just the one Americans have heard of.
Thanks Guga for introducing me to the blazing bull, I finally got mine and I love it. To get a perfect cooked and seared 1 in ribeye steak in 5 mins from start to finish is incredible and it’s perfect for those with a small patio in their apartment!
GUGA! I've got an incredible idea for a show! I really hope you do this because you've opened my eyes in alot of other areas. You NEED to do a side by side comparison of marrow like you do steaks. I just found that there's Wagyu marrow bones. You can do wagyu marrow, regular prime, pork, lamb, etc. I'm so curious to see if the wagyu marrow is as different as the regular marrow you've been using from time to time in videos. Also, the different animal variations on marrow thrown in makes for a great video!
I just want to say THANK YOU! I didn't know I had a passion for cooking until I started watching Guga. He is officially the steak king 🥩 👑. Thank you so much for all this awesome content and the great vibe in all your videos. Much love from Naranjito, P.R.
I did some math. A5 Kobe Wagyu (in Crowd Cow) is $325. The prime rib looks like it has 4 ribs. So that entire prime rib is around $1,300. This is why sponsors are a thing.
So I have a question, I’m a butcher in a small local stores so I don’t have access to any “crazy” cuts like wagyu. But all I see from wagyu is ribeyes, strips, and picanha. So can you purchase maybe wagyu eye round or peeled knuckle(sirloin tip)? Just want to see what a normally lean cut of meat looks and taste in wagyu form.
I've seen people doing briskets with very high quality wagyu and the marbling was insane. Even the flat was probably 50/50 lean:fat through the whole piece of meat. And the point was about as marbled as the wagyu strips/ribeyes/etc that you "typically" see.
I'm a meat cutter at a shop that sells higher end stuff. We regularly carry A5. All we are really able to get is strip from our distributor. If you check out some of those videos from Japan, like the wagyu lunch specials for businessman you'll see them cutting like bottom round and eye of round.
I'm just imagining everyone else on the side drooling and carrying fork and knives like (".......")! Kobe is a true gem indeed and one of the only places that have authentic Kobe in the U.S is luckily in NY! Definitely agree Guga, slightly creamier than other A5...like a creamy beef butter :D Now if only there was Kobe Picanha... ;)
If you ever get a chance, try to get some A5 from other Japanese prefectures. Kobe is great, but Hokkaido Snow Beef is miles better in my opinion. Less popular too so it's slightly cheaper, emphasis on the slightly.
@@Ibegood oh definitely! Trying different types of Wagyu is an experience! I have yet to try HSB but it's definitely on my list. Hopefully, one day I'll be able to experience it as well! Cheers lad!
