I got wagyu yesterday because I feel like eating yakiniku at home. so tender and melt in my mouth. 100g for 1080 yen. so roughly $35/lb. It was so good
because its near expiry. Our costco had it for 70$ last month, then it still didnt sell, the week after they cut the price further to 35$ per pound for an a5 ribeye slab. Bought 10lb immediately. Freezer is your friend here.
@@chookchack For sure the freezer is a great friend. I'd definitely buy discounted product of this quality bc it's passed some date, while being frozen the whole time. Sure, maybe it's not "perfect", but I'm pretty sure the joy of eating it will make you forget it's slightly less good than super fresh.
@@trentbildstein5610 no, it was not passed its date. They would never sell that, they’ll get sued. Two weeks before expiration, they reduced to $70 (orig price is 99/lb). One week after they reduced to $35. Remaining stocks after expiration date will probably be tossed out.
@@chookchack I should have been more clear here. I understand they couldn't sell something past a date. However, I wouldn't have any concern buying something right up on it's date and then storing it in my freezer, possibly for a year. But the main point I'm making is that I agree with you...great opportunity here when using a freezer.
What was that sauce he put on top of the steak right after the onions. It looked like soy sauce, but I think it's Ponzu Suace right? I want to try adding ponzu sauce to my steaks!
Bought a A5 NY strip at my local Costco. Pan fry seared and oven to medium rare. First few bites tasted great then it’s like eating pure butter. My girlfriend and I together couldn’t finish just one steak. Ended up making the leftover into tacos.
@TheGoonSquadd Seasoning a steak requires the seasoning to sit on the meat for at least 45 min. Similar principle to letting the meat rest after cooking so that the juices do not flow out of the meat when you cut it (resting requires ~5 min). The salt needs time to absorb the moisture and soak back into the meat. Salt and fat = flavor. They only seasoned the surface and cooked immediately. There was NO flavor in the chewy raw center. They didn't use finishing salt after slicing meat either. They just drown the raw meat in Ponzu sauce. Properly cooked meat to reach maximum flavor should be cooked to medium rare. Wagyu to medium, or the fat will not render correctly. Fat = flavor. Iff you are cooking steak only on a grill or cast iron, you need a meat thermometer to ensure the internal temp of the meat reaches ~135 degrees. The more you know...
Supposedly the wagyu from Costco that they import from is a wholesaler that gets their supply from Kagoshima. And the local Costco in my area sells it for 99.99 a pound frozen.
Costco is more expensive, but not necessarily better quality than any other reputable retailer. Their selection and availability of Prime and Wagyu is solid.
Mad respect for the grill as eggs and traegers seem to rule big chefs, with the last one a glorified smoking microwave. My best steak ever was over a camp fire ring grate using white oak coals for heat.
Saw you on Guga, figured I would check out your channel. Of course the second video I view is about steaks. 🤣 Great stuff, have a sub! Also, the consulting package idea (food service + content + help of your channel) is a genius idea. Looking forward to see what comes of it.
Need to go back to his old videos here and have a blast so many great videos. I've been watching Hiro since he started the channel out one of the best out there for sure! :)
@@DrivingWithJake I will and am looking forward to it. I did the same thing with Guga's channel and have been itching for something along those lines. I totally the stoic chef vibe Hiro gives off. Makes when he laughs that much more entertaining.
Every steak youtube channel ever: If you've never had Wagyu you've got to try it! Me: Maybe whenever Wagyu doesn't cost more than my phone, gas, sewer, and water bills combined.
my man is daily driving a Nissan Z. respect for actually driving that sports car. Everyone I know from cars and coffee and other local meets keep theirs in a garage and have barely any miles on it.
Hiro, my friend, g11d aftern11n!!! Meeting you in the park by chance and having steak with you and your cameraman would be like a dream coming true... Hopefully, this will happen one day here in Germany!!! ❤️🇯🇵❤️🇩🇪❤️🇺🇲❤️ 🥩🔪🥢🥩🔪🥢🥩🔪🥢
I have some leftover A5 ribeye cooked up in the fridge right now yet watching this I am going yum wish I had some "Oh yeah it's in the fridge!" cooked up 24oz of it yesterday along with a bunch of other steak. It's so amazing. Glad to see how easy it seems to find now for a good price.
$59.99/lb for A5 Wagyu? That's a steal. I've never seen that at any Costco in California. I've only seen the steaks packaged in two's in the frozen section for $99.99/lb. I wonder if they were selling off old stock (e.g. from the roasts that they sell online during the holidays).
As a long time viewer/fan....I'm now convinced Hiro's edge on his gyuto is sharper than my surgeon's equipment at NW here in Chicago....Do you do appendictomys by any chance?!...Awesome video...to hang out in a park w/Hiro eating Wagyu!
I highly recommend trying this at least once. $100 is a lot to spend on a pound of steak, but it will easily feed four people because it is so rich. That's $25 a person for the best steak you're ever going to eat - better than whatever choice meat they sell at you local steakhouse for $40. It's also a very forgiving steak - slightly undercooked/overcooked it is still great.
Was this Japanese Waygu from Japan or American Waygu? I raise American Waygu and sell to Costco. Most chef customers I talk to like it cooked just a little more to render the fat a tad more.
sadly my mouth doesnt water most of the time looking at any kind of meat. i dont know why i do like eating meat and what not but i just dont start drooling. maybe its because ive never had any "expensive" cut of meat?
Japan Costco has Waygu meat and I am just happy if I can find a decent brisket in mine. Love the park cooking with the park grill and charcoal. Only thing that could have made that more classic would be to put aluminum foil on the grates instead of the wire rack.
Not sure where you are, but around me that's dirt cheap for Choice Strips. Most stores are much higher. The only way you'll find it cheaper is from someone selling it out of a white van.
As always, your work looks delicious!! Thank you for your great videos. In this video, it would be interesting to know more about the “wagyu”. The price paid suggests a “No” answer to the following question, nonetheless, is it genuine wagyu from Japan? If so, doesn’t real wagyu come with a pedigree document? I have heard that some angus cows in the USA have been crossbred with wagyu cows from Japan, but isn’t such beef required to be identified as “angus-wagyu”, or “wagyu style”? Of course your video identified the beef as “Costco wagyu”, but I’m still curious to learn what you guys are actually eating / comparing. And in turn your, opinions about this Costco sourced wagyu. You do mention it being “oily”, which you attribute to the cooking of the meat as a “steak “ rather than, I’m guessing, teppan style? For a true “worth it?”, how would you describe the Costco wagyu compared with A5 Japanese wagyu?
As always the plating was food for my eyes. I’ve had Kobi beef once when in Kobi Japan. It’s so good I agree the melt in your mouth so so good. But as a treat ok. I really do prefer a prime cut ribeye tho. I can eat a pound of prime but no way a pound of wagu.
The camera man really threw away this youtube channel lol. 7k views in 6 hours on a channel with 2 millions subs? Basically just taking advantage of Hiro at this point. Shame on you camera man.
@@todayipaint4667 Beef Tataki is supposed to be served rare, which is exactly what that was. Granted it's not for everyone (I'm a med rare person myself) but I'd sure as heck try it when made properly.
I came here to look for the fresh chopped onion salad recipe. Also, what is that bottle of soy sauce that made the whole salad, and steak, much more delicious?
Has anyone told them about the fork? They've seen the fork right? They've seen people working out in the field with a shovel...hello! You don't see them out there plowing with a couple of pool cues!
That's not the prepackaged A5 Wagyu I'm use to buying from my local Costco's in SoCal. I've bought it about a dozen times, and it looks nothing like that. Consider yourself lucky to get thick cuts like that, because the thickness I'm use to is around 3/4 inches, if that.
Guys, always watch for near expiry wagyu from costco. Ours had them for 70 bucks, a week after they still have a lot of stocks they cut the price to 35$. Just freeze the meat good.
I’ve had the Costco A5 Wagyu NYC strip. It’s an experience for sure. That being said I like it more as a decadent appetizer than a full meal. As a steak dinner I’ll take a 2” thick Angus USDA prime grade tomahawk ribeye as my go to. Although I’ve never tried Australian Wagyu. I’ve heard those are pretty epic too.
yea, I'd rather eat wagyu as a starter than as an entree. I feel like a whole wagyu steak is too much cause its really fat and eating a lot will make you want to puke
