Your channel made me drop $180 on a 12oz wagyu a5 steak and it was one of the best purchases i've ever made. Everyone needs to experience wagyu at. And let me tell you; it is an experience.
damn I dropped 320$ for 2 New York Strip Japanese wagyu a5 1/2 thick. Shared with my friends and family cause it’s extremely rich in flavor and just soft and melts
I'm Australian, and love my steak, just started watching. I bought some Angus Yearling rump the other day, and man that stuff just melted in my mouth. Would be really interesting to see how that ages, this has inspired me to give it a go.
As someone that's new to sous vide, I'd love to hear your opinion seasoning meats. Do you think it's better to season more than usual, season less than usual, or season as you would any other time. I would love to even see a video comparing the three. Thank you for the fantastic content you make Guga! You are the one that inspired me to start cooking sous vide.
I just want to tell Guga that I was able to have Wagyu for the first time in my life. It was life changing. I only learned about wagyu from your channel!! Thanks Guga!
@@rudyferrell We went to a restaurant in DC and they charge about $85 per ounce! Very pricey, but we saved up for it and like I said, an incredible experience. So worth it!
@@carolineabbott5407 WOW !!!!! I would want 2 16 oz. Steaks too. THAT BE ALMOST $3,000 FOR 2 STEAKS !!!! I'll have to pass. I just want to buy a couple and cook them myself. About 3 or 4 hundred is the most I will spend. I at least want to do it once....
Where did you buy it? I have also tried and failed to find any online butchers/stores where I can buy wagyu in Australia to be delivered. I REALLY want to try some high quality wagyu after watching Guga cook it on this channel so often though I want to use it as part of an actual meal not simply eat steak on its own. At the very least it should be accomplished by baked beans and chips or mash. I’m in VIC.
Check the mayura station website for distributers in your state. I had a look and found a butcher shop that carried mayura station beef. Was 100% worth the $195/kg price tag!
Guga; Thank you so much for your channel! Very joyful and it really shows your love for what you are doing. Just wanted to give you some love because I got my hands on some Aussie Wagyu, approx MBS5-6. Cooked it just like you do in this video and it was the best meal I've had. Awesome! Keep up the good work, never stop!
HAHA Angel singing! That was awesome! Considering what was said I think i'd actually like the MBS-7 steak better. For me the beef flavor is what I want in a steak. When I look for ultimate fatty glorious experience i get pork belly and slow smoke then braise it. As an aside I think i'd like an episide or two going back to basics with standard select and choice cuts and the magic that can be had vid sous vide rather than what seems like week after week of Wagyu Ribeyes. Maybe re-visit some sirloin, skirt/flank steak, or even some more chicken, pock, etc.
I have tried A5 and MBS 7 and I prefer the Aussie one for the beef flavour and the little bit of bite. A5 is amazing but for me it almost felt too soft. I'm probably biased since I'm an Australian though.
I had Wagyu when I went to Tokyo in 2019 not too sure on the exact grade probably an A5 because it changed my life ! I kept telling the chef to make me more ! Two months later tried it again in LA - paid $125 at a restaurant called Ador in West Hollywood but wasn’t impressed at all - thought it was rather average... So moral of the story is - if you’re looking for the real deal go to Japan
@@flakey1228 hi can you please elaborate :) I'm new to taking steak to the next level and interested in these bags and processes but don't want to get scammed
Can you test out the instant marinator ? I haven’t seen a good review online and you guys always do a AMAZZING job reviewing the theories if food taste better like this or that
Thanks to this channel it has open my eyes to this fantastic cooking method for me to use. This morning my sous-vide stick arrived and I can't wait to start using it!!!!!!
Yeah, when you said Maionese I was like "yup, this guy is brazilian for sure". Now I get why you said (rightly) that these fancy steaks don't stack up to a good ol' picanha.
Guga, when I try sous vide the steaks at 53°C they are still well done, not medium rare. Perhaps are they getting well done during the searing?! Nice channel and great content! Kudos and shout out here from Brazil!
5:45 when you try to sneak into bank of dank memes stealing memes at night but when the when the meme police came they just realise you aren't there because you already went home stealing the memes
The salad is very similar to a Russian winter salad called "olivheah". Only real diffrence is Ruasians usually add ham, or chicken, and sometimes pickles, and/or apples for texture.
You guys remind me of the cartoon dog that would eat his treat, hug himself, shoot up like a fireworj, and float back down to earth with a deeeeeeelicious look on his face!
We just tried Wagyu for the first time and we all had the same reaction as these guys , eyes rolling around in the back of our heads . We ate N.Z. beef (number B ) .
I totally agree, a5 definitely just melts in your mouth but s7 definitely has more flavor. Me personally i prefer s7 because of the flavor but i also can’t complain with a5.
Hello, from guga foods, I'm here now. Imma watch every video and like it all for a request. PLEASE make SISIG using beef then one use bone marrow the other use japanese mayo. Please make it at guga foods! Thank you so much! (98th comment on SVE)
I don’t think it’s much different in beef... in Chicken however, kosher and halal got no difference, they’re both better than regular chicken that died by electrocuted
Is it safe to assume that the Australian Wagyu tasted better for Ninja, because the A5 was a rib-eye and the MSB 7 was a NY Strip? The flavors between the cuts do have a slight difference.
You guys should for real open up a sous vide everything restaurant. Hire a manager to work for you, and sit back, relax, and keep doing the videos. That would give everyone the opportunity to taste the steaks you make.
I think you should make a new rule. Explain to Ninja and Maumau that they are no longer allowed to use the word juicy or tender to describe the taste. This will force them to come up with a more thought out and original description.
I don't know if this is a question that would be answered it is for Mamaw. How did your Keto diet go? I have been at it for only a cupple of weeks now. How soon did it take until you started seeing any changes or improvements? Guga I made and tried the keto cauliflower rice you made in(The LATIN STEAK Sous Vide - AKA Bistec Encebollado - Keto Cauliflower Rice) and it was down right as Ninja would say it for a steak AAAMAZING!!!!. Keep up the amazing cooking can't wait to see what is next.
MBS looks overcooked. Yes I know they were both done in the bath first but afterwards during the sear - would be interested to know if they both came out with the same internal temp after the sear?
You always say that you have to cut picanha with the grain because the last cut is then against the grain. Is there a reason to not cut other meat same way?
My first time trying Wagyu I am trying to figure out if I want to order the a5 or the australian. Also which cut to get for the first experience. I guess maybe get one of each?
You guys did state that the Australian equivalent of Japanese A5 is MBS 11 or 12. Can you guys get any of those and if you can, could you pit it against Japanese A5? Cause based on marbling levels, it was kinda an unfair contest
