Why WAGYU is crazy expensive!

Подписаться 2,5 млн

Просмотров 249 тыс.

50% 1

Sometimes things just don't add up. Wagyu seems to be so expensive compared with other beef we have here in America, but once you start understanding why its that price then it all starts making more sense.
Buy Guga's Rub: shop.gugafoods.com/
Get my cook book: linktr.ee/shop.guga
* Subscribe! It's free.
ru-vid.com?sub_conf...
-----------------------------------------------
Subscribe to my Grilling Channel
ru-vid.comfoods?sub...
-----------------------------------------------
SUBSCRIBE to my Sous Vide Channel
ru-vid.com...
-----------------------------------------------
* SVE MERCH *
Shirts: teespring.com/stores/sve
Cups & Boards: gugamerch.com/
-----------------------------------------------
* MAIL TIME Want to send something?
13876 SW 56th Street (№128)
Miami FL 33175
FOLLOW ME ON
TikTok: / gugafoods
Instagram: / sveverything
Facebook: / sous-vide-everything
*************************************************
THE EQUIPMENT I OFTEN USE IN MOST VIDEOS
* SOUS VIDE EQUIPMENT *
Joule Sous Vide Circulator: amzn.to/2Ii6SFy
Anova Precision: amzn.to/2PM1izx
Sous Vide Container: amzn.to/2merrsb
Sous Vide Container Cover: amzn.to/3rRhlga
My Stove: amzn.to/2DBwP2C
Steak Tray: amzn.to/2Uvoa8Z
Tongs Tweezers: amzn.to/2M6v3Gm
Best Chamber Sealer: amzn.to/2hGHYF8
Cheap Suction Sealer: amzn.to/2mtj1Oi
Chamber Bags: amzn.to/2fpvSzD
Suction Bags: amzn.to/2mXfSUO
Bag Holder: amzn.to/2vjBYp5
Mini Weight: amzn.to/2nF3Q2Q
My Salt: amzn.to/2tofZgN
Pepper Grinder: amzn.to/2BYhNiz
Grate Inside Container: amzn.to/2pKCxIS (mine is 10x15)
Affordable Rack System: amzn.to/326c5Ih
Stainless Rack System: amzn.to/2qu0eAK (Choose the right size for you)
**************************************************
* EVERYTHING I USE in one LINK *
www.amazon.com/shop/sousvidee...
**************************************************
* I get my steaks at Grand Western Steaks
Their Website: bit.ly/2ConGtC
Use Code "SVE" for 15% Off any purchase, no restrictions!
* For Personal Touch Speak to Rep. Emilio (305)310-0559
F.Y.I. They have picanha, TELL HIM GUGA SENT YOU!
* My Smokers *
RecTeq bit.ly/3ZSZkAg
* TORCHES OPTIONS *
FLAMETHOWER: grillblazer.com/?ref=Guga
Use code "Guga" for 10% off
Small Torch: amzn.to/2BWYvv1
Searzall Torch: amzn.to/2meJLS7
Searzall Head: amzn.to/2mX8Pvl
* My Knives *
Every Knife I use is here: dalstrong.com/?ref=Guga
* My Cast Iron Pans *
Most used Pan: bit.ly/3eyd6Cc
My whole Collection: bit.ly/3hg2RUX
* OTHERS *
Induction Stove: amzn.to/36gCKrw
Hand Blender: amzn.to/3cF2HlJ
Blender: amzn.to/2n3IpKx
Food Grade Gloves: amzn.to/2lTd8H4
Glass Mason Jars 8 Oz.: amzn.to/2mSF6qm
Glass 7 Cup with Lid Container Kit: amzn.to/2onMYhB
* VIDEO EQUIPMENT *
Main Camera: amzn.to/2imsWSi
Drone: amzn.to/2jSbK7G
Gimbal: amzn.to/2ilc3HU
Main Lens: amzn.to/2AzKumn
Zoom Lens: amzn.to/2BMF7k8
Microphone: amzn.to/2jVU3UC
Slider: amzn.to/3kWlTOM
Voice Over Mic: amzn.to/2n69j1h
* My Music *
share.epidemicsound.com/wJ8n7
* If you have any questions please leave a comment below and I will reply. Thank you so much for watching see you on the next video! :-)
* We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
#food #cooking #steak

Опубликовано:

15 июн 2024

Ссылка:

Скачать:

Готовим ссылку...

Добавить в:

Мой плейлист

Посмотреть позже

Комментарии : 428

@GeorgeVenturi 5 месяцев назад

Guga, Please Do a TEST with Japanese, American, Australian and British WAGYU to see how they fare among each other.

@ogrechan 5 месяцев назад

British Wagyu? They must boil it in water to remove all the flavor...

@JakeobE 5 месяцев назад

@@ogrechanYou're probably not wrong 💀

@unLUCKY95 5 месяцев назад

@@ogrechan We do have great food here, it's just that unfortunately most of the general public don't like to spend money on food and are happy to live off of microwave meals, Greggs sausage rolls, cheap Chinese and Indian takeaways, and think a 1/4 inch thick rump steak that's as tough as old boots with no seasoning or sauce in a Wetherspoons (shitty chain pub) is the bees knees. That shite gets shared to the world through social media and makes the rest of the world think that we're not actually capable of having good food, but some of the best chefs in the world are British, there are thousands of incredible restaurants and I can guarantee that NO ONE does comfort food like the British. Our most famous dishes don't always look glamorous, but a properly made shepherds pie, beef wellington or fish and chips is one of the most satisfying meals you can have.

@ogrechan 5 месяцев назад

The best food you guys have is imported from former colonies, let's be honest.

@nicholaswastakenwastaken 5 месяцев назад

tbh im not even gonna comment my idea going on for 40+ days on this video, this is much better also if you're wondering my idea is to ask guga to dry age a steak using vanilla bean

@TheMillennialGardener 5 месяцев назад

Wagyu is crazy expensive because people will pay crazy amounts for it as a novelty product. Wagyu isn't crazy expensive in Japan, because it isn't a novelty there like it is in the US and the market isn't there to support such ridiculous prices. Maybe one day it won't be a novelty in the US and it can become "somewhat" affordable.

@MyBlackandRedCZ 5 месяцев назад

They sell Wagyu at Wegmans and Costco here in the US on a regular basis. It’s still pricy but at least it’s a step in the right direction.

@Lowns_300 5 месяцев назад

It's plenty affordable. Pay for quality.

@churblefurbles 5 месяцев назад

We're paying the price of the low fat health craze.

@TheMillennialGardener 5 месяцев назад

@@Lowns_300 absolutely not. A5 wagyu in the US is a novelty product priced for a novelty market. A5 wagyu in the US is not a serious item for serious people. It's a social media product for "wow" factor, and I'd be willing to bet the majority of A5 wagyu sold in the US is sold for people to simply film themselves eating it, not to actually be enjoyed. You can buy 4-5 prime grade thick cut steaks for the cost of an A5 wagyu steak. No normal, rational person in the US buys A5 wagyu for anything more than a flex or a novelty treat just to try it. It will never be a regular item sold until it's produced for regular people.

@Lowns_300 5 месяцев назад

@@TheMillennialGardener I mean don't be broke not that hard

@4RILDIGITAL 5 месяцев назад

It's incredible how much care and detail goes into raising and preparing wagu beef. This video really enlightens me about the whole process and now I understand why it's so expensive.

@lloydthomas780 5 месяцев назад

I tried British Wagyu flat iron steaks about a month ago from a local supermarket when I came across it (I was just as surprised it existed) . It was decently priced and I was pleasantly surprised by the taste and tenderness. I've never had Japanese wagyu and seeing the prices in Japan made me cry...but I'd 100% buy British wagyu again without hesitation. Great video as usual Guga! Love your content!

@sjoerdordelman9364 5 месяцев назад

Yes it is @@chefwest77

@Mick-HHH 5 месяцев назад

Aldi by any chance? I was very suprised when I seen it in there a few weeks ago

@lloydthomas780 5 месяцев назад

@@Mick-HHHyeah that's the one! I'd recommend giving it a try!

@yamumhasthebiggay2582 5 месяцев назад

@@chefwest77 British wagyu is Japanese and Mad Cows mated together obviously

@wengelder9256 5 месяцев назад

@@chefwest77 it’s a lot more than combining cows … it’s about how they are fed . And even more about how much space the get . That’s what sets real Wagyu apart . And of course only a limited number of cows will be receiving top grade a5 .

@andrekiesswetter2518 5 месяцев назад

Hi Guga and team. Longtime fan and follower from Australia. I was born in South Africa from German parents and as a boy already was grilling all kinds of meat and sausages on our version of the BBQ fireplace called a ‚braai’. During my post degree studies, I was taught extensively by a real ‚braaimaster‘ for 2 years. Towards the end of my time there, I had to test my new skills on a large party of South African boers (Dutch descendant farmers) who truely were the only ‚braai’ critics and had very high standards. I glad to say I didn’t get one complaint from these 60 people, only compliments. Since then, all my friends and extended family call me their ‚braai‘master, I‘m always roped into doing all the grilling/braaiing wherever I‘m invited and I thoroughly enjoy it too. I agree with you on Australian wagyu. You can enjoy a typical portion of steak and it’s quality is beyond all other available steak. I recently bought some Aussie Wagyu rump cap/picanha and prepared it simply by seasoning it only with salt and then as you have taught us on my Weber with charcoal. The flavour is just amazing, I always enjoyed rump more than any other cut. I was actually surprised how tender this picanha was, almost like fillet. Just regarding cost here in Australia, I paid approximately A$65.00/kg which isn’t that bad considering a prime grade rump would cost A$45.00/kg. Hope this information helps. Love all your videos and I always laugh my head off when I see Angel precariously eating your side dishes that contain vegetables 😂😂😂 Kind regards André

@kevincoyne9324 5 месяцев назад

Really enjoyed this! Appreciated the share of your experiences and thoughts - great reaction video

@johnthompson9032 4 месяца назад

Interesting & appreciate your content, so informative and no waffling and stretching out the video with padding like so many do these days, which I turn off from, your speech is so articulate and clear, pleasure to listen👊🏻

@harrythehorsebbq 5 месяцев назад

Love your perspective on the history, pricing, and production of wagyu! I learned a bunch and I’m excited to try wagyu at some point! 🤙🏻

@LTNye 5 месяцев назад

This is a really good comparison and reaction! I enjoyed it.

@khaaaaaaaaaannn 5 месяцев назад

I've had British Wagyu and I thought it was nice. It had the distinctive wagyu taste, but wasn't anywhere near as well marbled as the Japanese and Australian stuff you've featured on your channel, but was still a very nicely marbled cut of beef compared to regular steaks. Overall I'd rate it pretty highly, it's a delicious upgrade to normal steak that you can eat as a proper meal, and that isn't so expensive that you can only have it on special occasions.

@allamericancooking 5 месяцев назад

I had a Hokkaido A5 wagyu steak for the first time last year. Grilled it over charcoal following your technique of spinning the grates (not as easy on a Weber kettle, but we work with what we have) It was amazing! I have a larger Miyazaki A5 ribeye I’ll be cooking for my 2000 subscriber special (almost there) and I’m really looking forward to seeing what the difference is. I also have a couple of Miyazaki A5 filet mignon that I’ll be cooking sous vide for my Valentine’s Day special this year. And of course - thanks to you and your amazing channel - I follow the steps you use to cook a perfect steak every time, and purchased them from Grand Western Steaks. You’ve been a huge influence on my cooking, so thank you and continue your amazing work! Who knows… perhaps one day we can collaborate on a video.

@ericadrewior 5 месяцев назад

I love watching Guga!

@munip346 5 месяцев назад

🤨

@thekingofcats5 5 месяцев назад

So much fun watching your videos, I never knew why wagyu was special

@AriejxD 5 месяцев назад

I had wagyu for the first time ever last week. Mainly ordered it because of Guga's videos and let me tell you, it was the best piece of meat I have ever had. Hard to explain why it tastes so good but it's very buttery, rich and beefy at the same time. 10/10 will highly recommended

@ChilleBruh 5 месяцев назад

It is constanly being basted with butter as it is cooked, no mystery there

@greggdogg 5 месяцев назад

@@ChilleBruh even if you were to cook it without butter it has a natural butter-y taste to it imo

@EnhancedTrashBin 5 месяцев назад

@@ChilleBruh mine wasn't even basted in butter yet it was like eating rich butter

@chrisyoung9653 5 месяцев назад

Cant get enough of this man.

@TARAROAD 5 месяцев назад

Great video thanks 👍🏻

@martyntravis7953 5 месяцев назад

Being Australian and also being a Butcher at a surplier of Mayura Wagyu it is something i cut everyday for returants and there is always offcuts so i tend to eat this as just my regular steak and think sometimes i take it for granted but makes it really hard to go out for tea as i finf not much holds up to my normals dinners lol

@TheBanner32 5 месяцев назад

South Africa which has some of the best steak in the world and often gets overlooked, also has South African Wagyu and it is amazing..

@s1gne 5 месяцев назад

This christmas i had 10 months old ages wagyu carpaccio, aged same way as Parma ham. It was a nice flavour, reminded me of Parma ham too, both have that little sour flavor from the aging. Parma ham is a bit softer though, not as much "beef jerky"

@LucaviHartley 4 месяца назад

5:07 man, that burger had me drooling, it looked so good

@HyOctaneChyk 5 месяцев назад

I want to see Guga do an experiment on the Korean version of wagyu, Hanwoo beef...

@duncanluciak5516 5 месяцев назад

He did! It was posted five months ago. You can find it on the channel.

@Lonehawk2k4 5 месяцев назад

probably wont happen unless he plans an extended stay in Korea since they dont export it

@cashman5355 5 месяцев назад

Yeah So I just did this Katsudon Wagyu recipe. It was incredible!

@vamplove1000 5 месяцев назад

I have never had wagyu but would love to try it.

@sonny9054 5 месяцев назад

Hi Guga san! An avid viewer from Japan here. Most Japanese would probably tell you that Matsusaka is the number one brand over here. Of course Kobe is highly regarded, but Matsusaka has always been the king of beef, despite it is lesser known to the western world. I hope you’ll be visiting Japan again soon!

@timli1830 5 месяцев назад

Thank you Guga for posting this video today! I was just told that I have a non cancerous brain tumor which I did surgery for yesterday. This video has really brightened my day!

@rambonatorrrr6694 5 месяцев назад

How funny, you said that last week as well.

@LeviathanPits 5 месяцев назад

A Japanese A5 Wagyu steak should be on everyone's bucket list! It's truly a mind-blowing experience. What immediately struck me was how similar it was to a fatty slice of Otoro sashimi in texture...but with a crazy explosion beefy flavour/juice.

@Albumbrella 5 месяцев назад

What shocked me was the fact that the flavor wouldn’t leave my mouth for a few minutes. So rich and savory.

@Twisted_Logic 5 месяцев назад

I live next to an American Wagyu ranch and they own a litte restaurant where they serve their own beef. It's absolutely delicious, especially on chicken fried steak day!

@Albumbrella 5 месяцев назад

First time I had Wagyu was meeting guga in a book signing event/ grand opening for the meat dealer market. All I can say is I totally understand the hype and also feel like the price is worth it. The possibilities of having Wagyu prices go down and for it to be more accessible is a future I want to live in.

@MaxSxB 5 месяцев назад

I had my very first Wagyu (Australian) this Christmas, I cooked that rump roast to low temperature after searing and basting, until 133°F (missed the 135 sadly...). I never ate beef that tender, it was incredible. But wait there's more ! Very few intramuscular fat (thanks French standards... marbling is unknown to my people), so I can't even imagine if it had some. And now what about the price ? $17.40/lb !! So thanks Guga for introducing me to Wagyu, I would not have bought this piece of meat without you.

@bridgetboyle687 5 месяцев назад

last Christmas a friend got AUstralian Waygu as a vendor gift. She didn't know how to cook it. We did a beef cook off. I did home cut NY strip sous-vide finish on grill and grilled the Waygu via your Charcoal method. My 16 yo, after taking a sample of both said. "ok I get the hype. this really does taste amazing." I've had Mia Prefecture Waygu at a restaurant. ...and as heretical as this sounds... I like the home cooked Aussie Waygu. thanks for giving m,e the confidences to cook that at home.

@Pihvimies 5 месяцев назад

We have also some full breed wagyu here in Finland and the numbers are growing👍

@daniel.d.roberts6850 5 месяцев назад

Request: Dry age steaks in BBQ sauce.

@josephpedone2004 5 месяцев назад

Stubbs BBQ sauce or Sweet Baby Rays BBQ sauce, either would be great

@MartialKombat 5 месяцев назад

It's gonna be nasty just like the ketchup dry age, anytime they dry age with a sauce that has sugar it's a fail.

@DaveDuncanMusic 5 месяцев назад

Too much sugar.

@veganbutcherhackepeter 5 месяцев назад

No.

@nathan0717 5 месяцев назад

3:51 that power hand sign 💪🏽

@goingketo7584 5 месяцев назад

This channel inspired me to visit a local butcher shop for the first time in my life (I'm 46). I purchased one item: a 15 oz Australian wagyu steak. I cooked it to perfection and devoured it with glee. They had Japanese a5 wagyu in the shop too but it was $115 per pound. I never really lined steak before but Guga has changed my stance on that.

@Albumbrella 5 месяцев назад

Wagyu at 115 per pound isn’t a bad price. Expensive yes but it’s not the worst I’ve seen

@goingketo7584 5 месяцев назад

@Albumbrella I agree but it's way outside my budget. The Australian wagyu was half the price and I've seen in Guga videos that is a good starter wagyu. It was life changing.

@loriander2 5 месяцев назад

In north Europe there is a meat type that has become very popular. Sashi meat from denmark/Finland. They focus more on the meaty side.

@shawnharriman3433 5 месяцев назад

I haven't had Wagyu but would love to !! I would fly to the Guga compound !!!! Anytime asap , we are getting 12 inches of snow tonight in New Hampshire and Maine , I would trade some Maine lobsters !!!

@jimlachance2181 5 месяцев назад

We have in Canada and Vegas it’s a treat but I’ll take a good prime steak and a cold beer most of the time cheers 🎉

@carpediem7654 5 месяцев назад

One thing i love about the Japanese that sets them apart from everyone else is their strive for excellence.

@zackfowler8613 5 месяцев назад

Japanese culture and language is one of the only cultures/language outside of the US that I would actively love to learn just for fun. If I move to another country I would learn so I could get around and not get taken advantage of, but I would love to learn Japanese culture just for the hell of it, maybe one day 😂

@cokesquirrel 5 месяцев назад

I have never been to japan like something 1 of my friends told me that I liked was that public places the subway and public bathrooms are literally aggressively clean Never heard the term aggressively clean before but I certainly approved

@krislong9338 5 месяцев назад

oh, this looks so delicious. I can only justify the american wagyu I pick up at h mart usually, but I'll pick up some A5 eventually.

@jparreno 5 месяцев назад

i was luck that my buddy opened a wagyu distribution here in LA and has it directly imported from growers in Japan and Australia... it is a bit expensive but i personally think it's worth it for special occasions. And as soon as my weight cut is finished, it definitely breaking out the Wagyu i have in the freezer!

@ShinyyVAL 5 месяцев назад

make sure to also give a link to the video in the description

@samuelsmith6804 5 месяцев назад

There are only a handful of farmers with the 100% wagyu in the UK, it’s amazing and just like the real thing. It’s very expensive but nowhere near as expensive as Japanese import. However, some supermarkets now have Wagyu steaks, in all cases (as far as I know) this is from wagyu cross bread with Angus cattle. It’s very good, and only marginally more expensive than regular steaks. However it’s far more similar to Angus beef than it is to 100% Wagyu. I’ve tried Australian Wagyu that is also cross bred, and that is more like the authentic Wagyu beef experience than the stuff you find in UK supermarkets. I think this is because the cross bred Wagyu is treated and fed like most UK cattle, which are mostly grass fed then finished with grain. That being said I do recommend giving it a a try because it does still feel like a step up from Aberdeen Angus.

@georgecostan3248 5 месяцев назад

Only had Australian Wagyu burgers homemade, but compared it with regular beef burgers. Ok, there was a loss in the fat, but it looked different, it cooked differently, the mouthfeel was different, and the famed richness was there. Will try to eat a Wagyu steak ASAP. P.S. Guga, please dry age & sous vide steaks in butterfly pea powder!

@Mister6 5 месяцев назад

We have full-blood Wagyu in Australia and it's quite reasonably priced. I cook it maybe once a month. I've had Kobe beef in Kyoto and it's amazing but I would call it different rather than better then what we have locally

@jStorm75307 5 месяцев назад

I've had australian wagyu, bought it from Grand Western, it was amazing, had 2 new york strips 5 stars. :)

@SkillisForNoobs 5 месяцев назад

Rubia Gallega with Wagyu here in Spain. Crazy stuff.

@bonwatcher 5 месяцев назад

The olive Wagyu is high in nutrients, antioxidants, Omega-9 fatty acids and is a superfood because of its diet eating olive must (the leftovers from pressing the olives for the oil) in its feed. The man that created olive Wagyu wanted to enhance the products made and make a kind of circular recycling program between the olive farmers throwing out the must and his cows producing dung for fertilizing the olive trees. The olives now grow bigger and his Wagyu is considered luxurious prized beef. 👍

@joseluissilvazegarra 5 месяцев назад

I wish we could try here on Peru. Unfortunately we don't have that pleasure to try wagyu because they don't arrive here

@zanaduz2018 4 месяца назад

4:20 Another factor to consider about why Japan's agricultural sector focuses on high-quality, low-production foods in the market is because Japan is a very mountainous country, and has precious little amount of flat, arable land for farming. With real estate for farming at a premium there, it does tend to force them to maximize what they can get profit from minimal land used.

@Tommy.Starr12 5 месяцев назад

I’ve never had wagyu and I can’t wait to try my first one

@bigmj8489 2 месяца назад

I had it on a company trip in 2022! It was PHENOMENAL! I’m sure the fact that it was free added a bit more flavor to it! 😂🙌🏾

@MelSavageKiller 5 месяцев назад

I am pretty lucky as we have a small farm shop near home called marbledmeats and they have some 100% Wagyu cows and also some 50-75%. Tastes amazing but would definitely love to try some Japanese Wagyu sometime.

@gabrielzarate8459 5 месяцев назад

I went to Japan back in October.. I ate Wagyu at a Ramen shop in the Minato Daiba district ( Tokyo Ramen Kokugikan Mai ).. No idea what grade it was ( probably low A1-A3 ), but it was pretty good.. Could only imagine how much better an A5 Kobe wagyu steak would be..

@AlikKra 5 месяцев назад

Спасибо, очень интересно. Люблю такие видео.

@SERKMAN 5 месяцев назад

What a beautiful voice.. i love ur love to beef

@tinovanderzwanphonocave544 5 месяцев назад

an experiment suggestion nl an olive wagyu dry-aged in olive paste basically the meat will be dry-aged in its own feed!!

@Nubs1981 5 месяцев назад

I have had several Wagyu cuts from a variety of farmers. I would like to see a comparison of USA farmers. Wilders farm in North Carolina has amazing Full Blood Wagyu. Guga, please do a comparison video.

@marianpizeno8511 5 месяцев назад

I just moved to Korea and had Wagyu Beef Sushi for the first time TONIGHT!!! It was SOOOO good! By far the BEST beef I've ever had.

@Double_deuce22 2 месяца назад

We had Japanese wagyu a5 at Steak 44 in Scottsdale. It was 💯 worth the price. We also had Kobe at 212 Steakhouse in NYC. Again, absolutely worth the price of admission. Our three kids are now spoiled and “regular” steaks are just not the same. Ruh roh!

@DoctorX17 5 месяцев назад

I had a lower grade Wagyu one and it still melted in my mouth... I remember it fondly...

@precipio1 5 месяцев назад

In Holland it's expensive but not as expansive as in the states.. I think the USA dealers take to much money..

@razore4 5 месяцев назад

I'd like to see youre reaction to the Matsusaka wagyu that business insider just did recently since it's prized as the most expensive beef in the world.

@julionavarro3771 5 месяцев назад

What about polmard cote de boeuf I haven’t really seen any videos on this what would this fall under with compared to wagyu ?

@mrinmoysarkar.official 5 месяцев назад

we need a video on British wagyu

@frankielove31 5 месяцев назад

Gugu as an Australian 🇦🇺 wagyu farmer I would really like to see you do a video of you comparing the different types of wagyu on the market. I am doing a new experiment crossing Belgian blue heifers with a Japanese Mukaku bull to try and get the same marble score on the double muscled cattle. The feed they get is the biggest factor that goes into the meat they provide, our first steer is almost ready to go and he gets 6 stubbies every night and he is going to be drunk on beer when he is slaughtered. We are going to have a bit of difficulty with it when the time comes because I’ve raised these cattle like pets

@connorwinton4343 5 месяцев назад

You should do a video on beef production in the U.S. as it's often maligned/deeply misunderstood.

@ember3032 5 месяцев назад

I got to try A5 wagyu as a free sample where I work, which was insanly shocking and while it was absolutely fantastic, I can't imagine buying it.

@Kasou01 5 месяцев назад

6:12 that guy reminds of the flight attendant Dave Grohl in Learn to Fly video 😄

@larrymyers6327 5 месяцев назад

I have had American wagyu. It was very good.

@SheyD78 5 месяцев назад

"Is it worth it, no. But it IS the best burger of your life." True dat.

@adambarron4015 5 месяцев назад

I've cooked American "wagyu" sirloin and A-3 Japanese strip steak. The American cut was so poor, that despite the marbling, the silver skin and cartilage was so much that I would have struggled to use it as stew meat. The A-3 had slightly above USDA Prime grade for marbling, but the tenderness was extreme. As I dry-brined the steak overnight, the fingermarks from toughing the steak were still present the next day. Sadly, I slightly over salted the cut. All the chefs talk about how it's easier to judge salt application with kosher salt; I grew up on table salt and can more easily season a cut with it.

@garryhammond3117 5 месяцев назад

Guga - I'm hopig to try some Canadian Wagyu that is raised not for from me here in Eastern Canada. - Cheers! I'll report back to you. - It comes as a mix of steak and ground beef, but seems somewhat affordable ($250 CAD for 10 lbs).

@derpizzadieb 5 месяцев назад

I tried an Australian Waygu once, it was decently cheap, but all that hype from the internet kinda left me disappointed. It was good, but i didnt think it was too special. What blew me away instead was my first Iberico Secreto, that one left me craving for more.

@swapnilingale1075 5 месяцев назад

Next week's video better be on British Wagyu

@davidkomen5283 5 месяцев назад

There are a few places near me in North central Florida that are raising Wagyu X Angus cattle. So far I haven't found a place that sells it, other than buying the whole cow from the source.

@lickerishstick 5 месяцев назад

South Africa also has Wagyu

@Quizzy0000 5 месяцев назад

i never had waygu but its in my to do list before i die.

@olioli6165 5 месяцев назад

I bought Swiss wagyu from Bern area and I was more impressed by the meat quality then a Kobe beef that I bought in the same time

@joewebb1663 5 месяцев назад

I've been buying some American wagyu from my local Safeway they only carry tri-tip but is only 18 dollars a pound.

@Roaring.On.Carnivore. 5 месяцев назад

So good

@SS4Xani 5 месяцев назад

I have never had the opportunity to try authentic wagyu and I look forward to the opportunity to do so someday God-willing.

@JAF30 5 месяцев назад

Someone else mentioned it below, but have you tried Korean beef? There are a few Korean Englishman videos that feature different cuts of Korean beef and pork and even Korean Fried chicken, that you might find interesting to react to.

@koumongvang2982 4 месяца назад

You need to visit Iceland and do a video on horse and whale steak 😬 it’s delicious, their lamb is superb also.

@JasonRogel-tl3st 3 месяца назад

I work at a black angus plant and it’s the highest quality meat u can buy, river bend ranch been open for about a year and has some of the most quality breeding bulls and cattle check them out 1 cows sells for abt $7000 and a breeding bull up to 350k

@MrJamesBrown70sChild 5 месяцев назад

Guga please try dry aging a steak in Chinese Glaze red tub 01... I would be extremely grateful ❤✌️🥰😋

@baconfister 5 месяцев назад

Yes. And yes.

@chiblast100x 5 месяцев назад

Much like foie gras, A5 and A4 wagyu are really good but not something I can see doing in more than a couple ounces per portion because it's just *way* too much and then you add in the monetary cost. Something more like an A2 or A3, or the equivalent ratings from other places, is actually preferable IMO since the fat to lean ratio is better for a meal (slightly more fat than a really marbled non-wagyu brisket point).

@deanpat27 5 месяцев назад

Guga: wagyu Guy on the vid: wagoo

@sunshui6114 5 месяцев назад

It irritates me

@kenyng793 5 месяцев назад

Request : Dry aged beef with Malaysia spicy instant noodle soup seasoning, included Mamee Ghost Pepper

@TheAndostro 5 месяцев назад

8:50 british wagyu cow be like: oy i am the cow there init

@munip346 5 месяцев назад

Bro

@Benzolin 5 месяцев назад

Request: Dry age steaks in Hungarian Goulash Cream.

@illletmyselfout.8516 5 месяцев назад

I had Kobe beef in Kobe about 20 years ago when not many had heard about it. I paid $40 for a piece the size of a 20 cigarette pack it was so rich in fat delicious. But give me a tbone any day

@verndogs 5 месяцев назад

You should collab with Sorted Food (London Based) on British Wagyu

@robertjason6885 5 месяцев назад

Have never had Wagyu. One day I hope to have a Florentine steak. Bucket list.

@bmeclipse 5 месяцев назад

Just had Wagyu shabu-shabu for the first time a couple of hours ago. It was the absolute best shabu-shabu I ever had. Very soft with a great beef flavor. Not a single chewy piece.

@givemethasauce5720 5 месяцев назад

i think the main reason fruits are expensive in japan is also because due to the nature of the location fruits can only be grown in few places and in limited quantity. thats what i remember hearing somewhere so correct me if im wrong