@@Dudecifer yeah they do animal fat is low density lipoprotein which can raise the cholesterol level in blood and causeing atherosclerosis which is a blood vessel dieses that can cause heart attack and strokes
Wonder how the chef felt about this hipster just shoveling the beef into his mouth like he's at a fast food place and then requesting more pieces of the expensive meat
I mean the chef has gotten over 10 million views of exposure in less than a year from this one video, so I am sure he is satisfied with the outcome lol.
"Here we have a certified Tyrannosaurus Rex, bone-in, ribeye steak, from the Laramidia island, dry aged since the Cretaceous Period. It has lost all of its water content, in order to intensi... its a petrified fossil...."
... you can feel this extremely hard like texture it will literally brake your teeth.. just marvelous truly once in a lifetime experience if you have biten a rock in your yard
Love how the chef has no clue what he would charge for the steak. Really shows he's done this experiement for the love of making good food and not just to make money.
Umm, as someone who makes a living out of taking food pictures I would say it’s quite nice and it made the meat look appetizing. Maybe check your video quality settings.
@@squirrelboss7067 "Quite nice" and "made the meat look appetizing", sure, that's subjective. But it's undeniably out of focus and blurry, which has nothing to do with the video quality.
The dichotomy between this episode and the Burger King hot dog one is staggering. It's like: "On the next episode, I eat a leftover spaghetti and meatball dish from an Olive Garden dumpster."
Yh, at that point i was like, u go in to pay for a couple thousand dollar steak and get something that is overwhelmed by the taste of cheese. I do like blue cheeses of all descriptions but it is not what defines steak and by flavouring a cut of meat that has been aged for so long in order to increase the meat flavour with cheese, it kind of ruins it
Wagyu doesnt taste like cheese, the fat spreading over time makes it taste buttery, the video doesnt do it justice. Believe me that its really damn good, well worth the pricetag, prime rib is a good choice for the cheaper end of meats.
This Chef is the man. So down to earth. Would love to hear the Chef better describe, in detail, the nuances of flavors and textures from his experimental creations. Especially after patiently waiting 400 days.
Yeah, this whole dry aged and fiddle around is BS ancient crap. Fresh. What is wrong with good meat fresh? Australia has incredible beer. I had to go OS before I saw dry aged beef. Give me Aussie Waygu (not as fatty which is a difference people would argue. I understand. But whe we get to 300grams or more….give me Aussie waygu. This feels like it’s punishing the meat. “Juicy steak” from something ‘Dry Aged’. Oxyfarkinmoron to me.
It's no problem to eat fresh meat raw, not sure how this goes for dry aged meat. I think for most or even all asians it's unusual to eat raw meat (not talking about fish here).
He’s the type of guy who uploads a video of himself ordering “The Lobster Thermidor” in a McDonald’s drive-thru because he thinks it’s the funniest, most original joke ever. I’m SO glad I’m not the only person here who thinks he did an absolute craptastic job. His level of sophistication in this video is on par with my 9 year old nephew’s.
Well, there aren't a lot of accurate adjectives that apply here and make the process appetizing. Let's remember one thing - when we talk about dry-aged meat, we're talking about fermenting, decomposing meat. This is done under controlled conditions, to be sure - but when all's said and done the process of dry-aging beef is nothing more or less than a process of manipulating its decomposition. Yummy!
Have you had aged steaks? They completely melt in the mouth. If you combine a mouthful with another component that other component will be providing the texture.
@@Kalikoded How so? I feel like people are just finding him pretentious because of his accent. There's nothing weird about the words he's using. He's a food journalist, of course he's going to try to speak more eloquently about food than your average restaurant-goer.
"And how would you like your steak sir?" "Medium and funky, thanks". What nonsense is this?! It's goddam mold! He needed "sushi vinegar" to get rid of the "funk" for God's sake!
+pixiniarts You and the others who like this comment probably have a discerning pallet not worthy of making you a true foodie, as true foodies love all food and enjoy eating with people. I agree with @ItsSomeDeadGuy; you probably order your steak well done and with sauce. You eat California Rolls and Spicy Tuna Rolls at sushi restaurants. And drink Diet Coke with numerous refills.
ikr the chef is annoyed also right right yeah well it's just an experiment its not really worth anything no more man its rotten flesh right right *fucking tourists*
Wagyu beef is extremely common what you're really looking to find is Kobe beef totally different from wagyu if you could even find real Kobe beef be prepared to pay $2,000 or more for a 16 oz steak 🥩
I wish we could have listened to the chef talk about the steak more. What was he going for? His thoughts on the results? Changes for next time? Did not need to hear hipster Steve struggle frantically to say something worthwhile.
I can tell the chef doesn't really like the guy. But he brings exposure. Especially, when he knocked on the meat, ate the meat raw and requested seconds.
This really is what we chefs do for fun since we work 60-80 hour weeks. I know I did some weird stuff with food products just to see what would happen. LOL
I love culinary adventure; however, I would not like to try something that was referred to as "Funky" 5 times in one sitting. My socks are funky, thank you very much.
+MickyAvStickyHands So no blue cheese? Miso? Gochujang? Fish sauce? Those are all pretty tame on the scale of "culinary adventure" and are described as funky pretty constantly
+Candace Lin It is a technical term that chefs use. So in this context, the word is supposed to connote strongly fermented odor/ flavor akin to fish sauce, dry-aged beef etc, which all have this distinctive feature, and signify a type of umami.
This is, by far, THE BEST food review I've found (in terms of Video Quality, Content, and Uniqueness - compliment of the chef as well). Nick + chef - your eccentric personality and passion in the Video may come off and good/bad for the Viewers. Though, I love this section! keep it up! (please see this is as feedback to keep you guys man as I've never commented but this is for you Nick and the Legendary Chef sir!).
+OCSleazy The fact that its wagyu and its dry aged for 400 day, it can be considered a top quality steak. Although the chef isn't selling it, so we can't really know how much that would cost.
+MyNameIs Shawnie I definitely wouldn't call this the most expensive steak in the world, maybe in America. The best Wagyu beef in Japan is not allowed to be exported and easily goes over $1000.
I personally don't enjoy the taste of blue cheese, so I likely wouldn't like the steak, but why does everyone in the comments seems to think that the steak is rotten or would make him sick? It's so completely dry it couldn't rot if it tried, and it certainly couldn't have any microorganisms on the inside that would make him sick.
Whilst it's very dry, it's still possible with even a slight amount of moisture, for bacteria to develop. But that is also why it's in a freezer. It slows the bacteria right down. I don't know the process to doing this, but it would have been done safely.
He's saying most of the texture that he perceives upon chewing the food is the rice and not the steak. That means the steak is so tender that when he chews it, the rice is what his mouth "feels" the most.
he's known to e extremely verbose about literally anything having to do with dry aging or meat for that matter. He's like the living depiction of a pretentious hipster snob that lives in settle and is obsessed with something
@@nonofyourbusiness7384 I agree with you the vocabulary that people use when describing cooking and food is bizarre sometime it's like they have just a limit and what they can think of to describe something I wish they would improve in that
@@trym2121 they sure can find a better word to use to describe a food I don't like blue cheese and then don't like funky I can find a lot of other words used with blue cheese but I'm really talking about vocabulary
When the chef looks at you funny when you say "I want to eat the meat raw", you probably shouldn't do it. And when you're describing the flavor as amaretto and apricot, go see a doctor, you're probably having a stroke.
n3rdbear classic food safety myth... research from the University of Nottingham shows that even cooking steaks rare killed enough bacteria to deem it safe to eat... u are mixing poultry food safety with red meat
If it's dry aged with lots of salt in storage, it's likely 'cooked' through that process since its possible for the salt to dissolve into the air and get into the steak.
ian the muscles and fat of a cow are internally stable, this means that no matter how bad the outside of it goes, the inside will remain free from bacteria and mold, as long as there is no moisture to help it penetrate. When you touch the meat, you are adding bacteria to an already fairly thick layer of mold that is already on the, which will be cut off in preparation anyways. That outer layer will get you sick, but the inside should remain 100% safe as long as you control the aging environment correctly.
raniely candelario when a steak's taste is described as "funky," something is wrong. Over a year of dry aging is insane. 30 days or so seems to produce quality results without making the meat appear ruined.
So when a cheese is described as funky we should bin it? He's experimenting, he's not saying it's the best way to eat a steak or anything. And it's funny, because a bunch of cows right now are probably being slaughtered for that exact same cut, it's not gold mate, it's meat from an animal that there's millions of across the world. Feeling hungry right now.
brucenlittlepictures it's my thought too when i saw the meat. It looks rotten and inedible. But hey, i wasn't there to taste it, and i'm not a chef. So who am I to judge?
Everybody is hating on the host but I didn't mind him at all. He actually seemed knowledgeable about steak, though a bit enthusiastic... sure. At least he didn't bore me.
I really wonder what it tastes like. I imagine hot summer baked garbage undertones with a Somalia food poisoning aftertaste presence. I heard Jack Links is going for a 1000 day aged beef loin that's to die for.
It is pretty descriptive of the flavor so it is actually a pretty good way to describe it, anyone who has tried bleu cheese knows what they are talking about.
Well I think I saw cheese in the fridge in the beginning, I think that’s why it tastes like blue cheese. You are right though it shouldn’t taste funky, but again it is just experimental
Could be considered click bait since the title says most expensive. But the host says "most extraordinary", and even the chef says he didn't know how much he would charge.
It's the most expensive grade of beef in the world. Dry aging also increases the cost of beef quite a bit, especially aged almost a year. There's no doubt the value of this steak is about as expensive as it can get.
I can tell the chef was taken aback by the flavor and not in a good way but was agreeable with this guy since he's just showering praise no matter what
No i dont think thats pretentious, its just an interesting way of cooking something and the guy has a genuine passion for food, whats not to like? it looks fucking amazing.
I like this Chef he doesn't seem so incredibly full of himself, just genuinely enthused about trying/making good food.
All great chef are like him tbh, when they are exploring food. but when you are working for them, they have like a different personality no joke LOL.
Mandibule tbh? Throw back Henry or healthy or maybe...the big horn?
Stu Dunn He has this adventurous side that makes you wonder what will he do next.
they are all lovely chefs when they explore and eperiment on new menu items. But the rest of the day, you don't want to argue with them haha
My chef used to undress me and spank me as initiation for line cook job.
Something tells me if that steak tasted like a old boot he would say it was just unbelievable the best thing he’s ever had
yo lo yo heard of the saying “the fat is the flavour”?
@@jackg2630 yeah the flavour of heart attack
@@imtiazmubin that’s a myth. Animal fats don’t cause heart disease.
@@Dudecifer yeah they do animal fat is low density lipoprotein which can raise the cholesterol level in blood and causeing atherosclerosis which is a blood vessel dieses that can cause heart attack and strokes
@yo lo That's what i thought untill i ate it lol wagyu is handsdown the best meat i have EVER eaten in my life.
I made my own hamburgers yesterday. Cost me about 3 euro's and it tasted fucking godlike.
Tasted fucking godlike? You must have pallets of a 1 year old baby to be eating a burger and trying to compare it to this.
EURO
+Ki Mu Your comment reeks of one of the worst cases of insecurity that i've ever seen.
+CPTANT like euro steps ?
.
Wonder how the chef felt about this hipster just shoveling the beef into his mouth like he's at a fast food place and then requesting more pieces of the expensive meat
Lilskruf he sounds like such a freeloaded
💀
lmao
Video ends..
Hey can you roll me a cigarette
I mean the chef has gotten over 10 million views of exposure in less than a year from this one video, so I am sure he is satisfied with the outcome lol.
The vegan version would be a dry aged slab of wood
Exactly and it tastes awesome
Akram Safirul That’s the vegan version of everything
Akram Safirul driftwood lol
But if you lower your standards youll love it. Lol
No it would be tempeh.
"Here we have a certified Tyrannosaurus Rex, bone-in, ribeye steak, from the Laramidia island, dry aged since the Cretaceous Period. It has lost all of its water content, in order to intensi... its a petrified fossil...."
with a slight hint of death and decay and evolution
Well there exists even more bizzare foods on the planet like decade old cheese that was tenderized with... maggots.
I will give you 100k for 10% of your product
Henry: I'm in
And for that reason I'm out
Shark tank
dra6o0n we have it in italy itis called casu marzu (rotten cheese) and trust me it is incredibly good
... you can feel this extremely hard like texture it will literally brake your teeth.. just marvelous truly once in a lifetime experience if you have biten a rock in your yard
I once had meat in my freezer for 3 months.
Should have sold it.
Mine is 10 month
Sell it and say the flavor is concetrated. Lol😂
I have elk meat that's 2 years old. Worth millions now
I have had filet mignon in my freezer for 4years. It's not dry more like freezer packed. I wonder if it's still good.
I liked that
Love how the chef has no clue what he would charge for the steak. Really shows he's done this experiement for the love of making good food and not just to make money.
Not all the chef are doing budgeting. Often they design the menu and hand it to manager. At least according to my experience.
pretty sure this video paid for the steak and then some
Thats what i would say if my calculations came out to 400 a serving when it tastes like old sock
@@spriggo786 pretty sure it didnt
@@upcom1ng116 he's the owner aswell
that chef looked genuinely worried when this dude just started mowing it down raw 😂
Tony yeah I started laughing 😁😁😁
Man atleast lost 10 points off his health.
why do you know that
He probably had to go straight to the bathroom after this episode.
@KNACK 2 THA FUTURE but it was rotten
Much like everyone watching this video, the chef was already over this guy the minute he opened his mouth.
I agree, this dude needs to stfu
This is so acurate, that it's sad
Exactly.. Wannabe to the extreme..
he should get the world's most expensive gym membership instead
like
The host started out American and by the end was British.
Lord Hanson Immediately thought the exact same thing. 😂😂😂
Must happen as a result of eating expensive steak.
Haha to funny
That always tripped me out. I’m always wondering if he’s a Brit or American because the accent is always changing
Funk funk funk.... funk you man
3:00
I literally laughed out loud when he pulled out his little camera and snapped that blurry, out of focus picture. This guy is something else lol
that little camera is a leica
Umm, as someone who makes a living out of taking food pictures I would say it’s quite nice and it made the meat look appetizing. Maybe check your video quality settings.
@@squirrelboss7067 it is a bit out of focus and the highlights are way blown
@@squirrelboss7067 "Quite nice" and "made the meat look appetizing", sure, that's subjective. But it's undeniably out of focus and blurry, which has nothing to do with the video quality.
That camera is worth more than your car, and for the record it was a good shot you just don't know what bokeh is
At what point in aging do we declare that we've screwed up a good piece of meat?
+9ballprodigy 401 days
lol
+9ballprodigy not here, move along
When they land in the hospital with food poisoining lol
+9ballprodigy when it tastes like cheese
This dude eating rotten beef like he on minecraft
Bill Joep uncooked*
Raw... Not rotten(old) and the guy above is also correct
@@godkiller6853 he's probably means rotten as in more than a year old
Steak can not be rotted while being dry aged you idiot
by your logic cheese is rotten milk
The dichotomy between this episode and the Burger King hot dog one is staggering. It's like:
"On the next episode, I eat a leftover spaghetti and meatball dish from an Olive Garden dumpster."
+Tetsu Hoshi I'd watch that.
+Eater can you run it by solares? i bet hes down for it too.
LOL
+Tetsu Hoshi ... I would commend @Eater for helping to solve this country's prolific food waste problem.
+Tetsu Hoshi Nick Solares is a specialist in culinary mood whiplash. Then again, good food is good no matter the price.
Keeps telling the chef what to do, the self appointed expert.
Funky is not a description I ever want my steak to get.
I get it .. it's like blue cheese and truffles ... It's an aquired taste... not for many at $1000 a pop! 😁
Well you've never tried blue cheese with steak or even aged steak then.
sad for you.
@@dwaynedionne3092 Blue cheese is not an acquired taste lmfao.
Yh, at that point i was like, u go in to pay for a couple thousand dollar steak and get something that is overwhelmed by the taste of cheese. I do like blue cheeses of all descriptions but it is not what defines steak and by flavouring a cut of meat that has been aged for so long in order to increase the meat flavour with cheese, it kind of ruins it
Wagyu doesnt taste like cheese, the fat spreading over time makes it taste buttery, the video doesnt do it justice. Believe me that its really damn good, well worth the pricetag, prime rib is a good choice for the cheaper end of meats.
Even the chef was thinking 'this meat is almost rotten, and you want to eat it raw!?' PML
LOL the chef was so surprised when Nick wanted to try it raw "you wanna try it raw are you f*ing serious!?"
made my day
+fifalafida my exact thoughts too hahaha
Haha same
This Chef is the man. So down to earth. Would love to hear the Chef better describe, in detail, the nuances of flavors and textures from his experimental creations. Especially after patiently waiting 400 days.
Even the chef didn’t wanna try this beef raw lmao
Where's the beef? Only saw mold.
@@wheeliebin18 you have no idea what a dry age is do you
Yeah, this whole dry aged and fiddle around is BS ancient crap. Fresh. What is wrong with good meat fresh? Australia has incredible beer. I had to go OS before I saw dry aged beef. Give me Aussie Waygu (not as fatty which is a difference people would argue. I understand. But whe we get to 300grams or more….give me Aussie waygu. This feels like it’s punishing the meat. “Juicy steak” from something ‘Dry Aged’. Oxyfarkinmoron to me.
If he says the word 'funk' again I swear..
drinking game
funk
Funk you
youth03 hu
By the time your hear the next pop, the funk shall be within you
1:50
Nick: "let's try it raw!"
Chef: 🤨 "You really want to try one piece raw? Are you serious?"
They eat steak raw in sooooo many restaurants
It's no problem to eat fresh meat raw, not sure how this goes for dry aged meat. I think for most or even all asians it's unusual to eat raw meat (not talking about fish here).
@@moos5221 lol@fresh meat though
Isn't steak tartare raw meat?
I like, really?
He’s the type of guy who uploads a video of himself ordering “The Lobster Thermidor” in a McDonald’s drive-thru because he thinks it’s the funniest, most original joke ever.
I’m SO glad I’m not the only person here who thinks he did an absolute craptastic job. His level of sophistication in this video is on par with my 9 year old nephew’s.
Funnily enough, "furry" and "funky" are terrible words to try and make steak sound good
Yeah, this has genuinely out me off aged meat
When I heard furry I said, "Gross."
Well, there aren't a lot of accurate adjectives that apply here and make the process appetizing. Let's remember one thing - when we talk about dry-aged meat, we're talking about fermenting, decomposing meat. This is done under controlled conditions, to be sure - but when all's said and done the process of dry-aging beef is nothing more or less than a process of manipulating its decomposition. Yummy!
I know. All I can think is "dry age funk" = rotted meat. I've wanted to try dry aged beef for a while now, but after seeing this, not so much.
@@GaelinW THe funk level really depends on time. There really are cheese like flavors. BTDT
3:36 "The principle textural compound is the rice" Lol. This guy is obnoxious.
Have you had aged steaks? They completely melt in the mouth. If you combine a mouthful with another component that other component will be providing the texture.
@@dahalofreeek It's not that he's wrong, it's that he's annoying about it.
@@Kalikoded How so? I feel like people are just finding him pretentious because of his accent. There's nothing weird about the words he's using. He's a food journalist, of course he's going to try to speak more eloquently about food than your average restaurant-goer.
dahalofreeek so you’re telling me you enjoyed this doofus spew nonsense about a piece of rotten meat for 4 minutes
@@mid2860 Ah! Yes. This was a year ago. Why did you remind me?! Lol.
the host is the finest most pretentious most irritating food critic I've ever watched
"Coats your whole palette"
Tops it off with a Leica...
The Principle textual compound is hipster....
He's a professional carnivore.. How dare you ? :P
i also tell people my food has funk
0:46 The way the chef looks at that meat like he's thinking, "That's looks old as h3ll..."
3:45 this sums up how much he actually knows, just let the chef speak lol
True
lmao
wtf does "funk" taste like?
Blue cheese!
Compare that to slightly blue waffle pls
Done that once, haven't enjoyed a decent meal since, or a good fuck either
i like smoking blue cheese, very tasty strain
Like swamp ass
I wanna see what happens if Gordon Ramsay ate that?
ITS FOCKING R- DRYYYYYYYY
Was just about to comment that. 😂
ITS OLD YOU DONKEY
ITSSSS FUCKING RAAAAWWWWWWWWWWW YOU IDIOT SANDWICH
I read all those comments with his voice haha
*Cracks open sarcophagus
"Ah, yes. Finally aged enough. Ready the pan!"
A wannabe hipster eating really old meat. Yup, these recommendation videos just keep getting better and better.
Who doesn't change his underwear more than three times per year......................................
Got you to click didnt it lol
GhostCode RG what does that have to do with anything.
@@jaimep3432 it was sarcasm met with sarcasm...or did you not get that
I don't care if it's a hipster always its meaty
i like the fact that the chef has stayed so nice even after working at high class restaurants. he seems like a cool guy!
This bloke has a different accent for every occasion.
Andrew Miller He mentioned it in a previous video, that he grew up in UK but is American
Lol
The best part of all of this was on 4:23
Oh yeah, yeah
oh you got me hahaha
“Furry, funky, flavour”.... sounds delightful....
That's definitely one way to describe rotten beef.
It was taken from a furry.
@@konami1979 it's only rotten on the outside they cut that off and eat the inside thats the whole point of dry aging
@xSage 115x intensifies the flavor and juicy
Furry funky hairy sexy
Covers all 9000 tastebuds... Warm.... Ariated.... That's a 10.
Deoxin *Intense lip smacking*
SiliPiano I now need a gold plated spoon so I can make that reference to my friends...
u mean over 9000
h3h3 is not ass
That top note
02:39 chef is like "this shit is gross dude wtf"
"And how would you like your steak sir?"
"Medium and funky, thanks".
What nonsense is this?! It's goddam mold! He needed "sushi vinegar" to get rid of the "funk" for God's sake!
The last thing I want is a funky steak, one that coats the entire pallet, or a steak that tastes of blue cheese.
+pixiniarts Tastes like blue cheese? Hell yeah. Smells like blue cheese? I'm going to fucking vomit.
+pixiniarts I bet you order steak well done and eat it with ketchup
+ItsSomeDeadGuy I bet you typed that while swilling a fernet branca in one hand and curling your neckbeard whiskers with the other.
+pixiniarts You and the others who like this comment probably have a discerning pallet not worthy of making you a true foodie, as true foodies love all food and enjoy eating with people. I agree with @ItsSomeDeadGuy; you probably order your steak well done and with sauce. You eat California Rolls and Spicy Tuna Rolls at sushi restaurants. And drink Diet Coke with numerous refills.
ikr
the chef is annoyed also
right
right
yeah well it's just an experiment
its not really worth anything no more man its rotten flesh
right
right
*fucking tourists*
Didn't know beef jerky can be so expensive...
Haaaaaaa Haaaaarrrrrr Haaaaarrrrrr Haaaaarrrrrr well said
I was thinking the same pretty much just pan fried jerky and added moisture to the other one. Granted it's wagyu.
what about dry aged waifu
the best
So, you get a milf in the end?
+igot2remember yes
So you want a women who is old and doesn't get wet anymore?
+JamesCizuz AHHAHAHAH
As someone that has never had Wagyu beef, I can honestly say, this review would never make me want to spend the money on it.
Looool
Wagyu beef is extremely common what you're really looking to find is Kobe beef totally different from wagyu if you could even find real Kobe beef be prepared to pay $2,000 or more for a 16 oz steak 🥩
I wish we could have listened to the chef talk about the steak more. What was he going for? His thoughts on the results? Changes for next time?
Did not need to hear hipster Steve struggle frantically to say something worthwhile.
+le I'm glad I'm not the only one who thought he was annoying.
So he described it as "furry" "funky" and like "thyme and rosemary butter with meat flavor" yeah that sounds like $1000 well spent...
Except he probably didn't spend a single penny, they just knew each other and the chef just wanted to experiment with it...
He meant it in a good way, like blue cheese. There would definitely be people who wouldn’t like it though.
Sounds like mould.... which is what it is at this point.
"The principal textural compound"
😂😂😂😂😂 like Wtf...not that serious bro
Dude I literally paused it when he said that and repeated it out loud 😂😂😂
🤣🤣
This chef is so confident when he speaks about his steaks you can tell he’s passionate about his work
I can tell the chef doesn't really like the guy. But he brings exposure.
Especially, when he knocked on the meat, ate the meat raw and requested seconds.
Really?
Or maybe only you don't like the guy. Don't assume that you have the same preference as the chef.
Xaime 2k11 bruh, you can tell
@@CEUprimate Nobody likes this guy, lol
@@CEUprimate just look at the chef when this guy knocked on a dry aged meat
Let me get tattoo sleeves in an attempt to cover the fact I'm a dork
Hate those douches
Balding btw
Well, he chose to get shitty tattoos, and to be a dork. Nobody chooses to be bald.
Miiranga wtf?!
Miiranga lol sounds like a pissed off baldy
"I don't even know what I can charge..." that right there is a true artist
+photopawn37 No kidding, imagine how much work went to keeping a piece of meat on a shelf for months. Like... a lot probably.
Nevermind the anticipation
This really is what we chefs do for fun since we work 60-80 hour weeks. I know I did some weird stuff with food products just to see what would happen. LOL
In my opinion they ruined a beautiful cut by aging it for longer then the life span of a fucking galapagos tortoise.
because you tried it right
Was 400 days not 100 years lad
Smorc Savage no i haven't tried it but i have tried dry aged beef and when you het into the three digit days it starts to be a but excessive
You haven't tried Japanese dry aged beef. It's much better than most American or Australian that's for sure.
Same they say about Japanese wiskey.. everything from Japan turns magicly into the best thing ever.. Kinda strange I think.
I love culinary adventure; however, I would not like to try something that was referred to as "Funky" 5 times in one sitting. My socks are funky, thank you very much.
+MickyAvStickyHands Cheese is funky, but it's goooood ;)
+MickyAvStickyHands So no blue cheese? Miso? Gochujang? Fish sauce?
Those are all pretty tame on the scale of "culinary adventure" and are described as funky pretty constantly
"Funky" was the word I used for the last steak I had to return at a restaurant lol.
+Candace Lin Well, that is one interpretation of that word. There is, however, a big difference between good and bad 'funky'.
ztrinx1
true :') I haven't heard funky being used in a good way very much though.
+Candace Lin It is a technical term that chefs use. So in this context, the word is supposed to connote strongly fermented odor/ flavor akin to fish sauce, dry-aged beef etc, which all have this distinctive feature, and signify a type of umami.
+Candace Lin "Play That Funky Music, White Boy!"
the chef's expression be like "nah dude, this doesn't even taste that good, you bullshittin'"
Funk is not a quality I am looking for in my beef
Herry Bells how about furry
@@Dabzey ua-cam.com/video/oKI-tD0L18A/v-deo.html
@@Dabzey owo
All honesty I'm all for age drying meat but that looked gray ass hell
If it smells like gouda cheese, and is described as tasting funky, ain't no way I'm paying $1000 for probably food poisoning.
Joshua: Jesus christ, I forgot another piece of meat on the fridge!! Let's call Nick, just tell him it's dry aged.
"iT CoAts YouR EnItrE pALeTTe"
This is, by far, THE BEST food review I've found (in terms of Video Quality, Content, and Uniqueness - compliment of the chef as well). Nick + chef - your eccentric personality and passion in the Video may come off and good/bad for the Viewers. Though, I love this section! keep it up! (please see this is as feedback to keep you guys man as I've never commented but this is for you Nick and the Legendary Chef sir!).
Found nick's alt account
The most expensive steak in the world is at a ramen shop...wtf.
+OCSleazy The fact that its wagyu and its dry aged for 400 day, it can be considered a top quality steak. Although the chef isn't selling it, so we can't really know how much that would cost.
+MyNameIs Shawnie I definitely wouldn't call this the most expensive steak in the world, maybe in America. The best Wagyu beef in Japan is not allowed to be exported and easily goes over $1000.
+nar0156
You can actually order A5 grade wagyu from Costco. It just costs $137 per lb lol.
+Throw away
He was referring to Kobe wagyu, which isn't your normal wagyu.
I personally don't enjoy the taste of blue cheese, so I likely wouldn't like the steak, but why does everyone in the comments seems to think that the steak is rotten or would make him sick? It's so completely dry it couldn't rot if it tried, and it certainly couldn't have any microorganisms on the inside that would make him sick.
I hate blue cheese, I tried blue cheese chips once. I wanted to cut my tongue off :D
blue cheese CHIPS? Sounds delicious.
Bacteria cant develop in dry stuff i think
Whilst it's very dry, it's still possible with even a slight amount of moisture, for bacteria to develop. But that is also why it's in a freezer. It slows the bacteria right down. I don't know the process to doing this, but it would have been done safely.
+tanakattack yus my brother. MY LOVE FOR CHEESE EXTENDS OUT TOWARDS ALL OF THOSE WHO DONT ENJOY ITS GLORY
This guy would definitely be a judge in a Shokugeki.
There’s just enough and then there’s too much, we crossed that line on day 160 of 400 dry aging a steak.
The “principal textural compound”... wtf just say the rice
Does this guy call salt sodium chloride?
He's saying most of the texture that he perceives upon chewing the food is the rice and not the steak. That means the steak is so tender that when he chews it, the rice is what his mouth "feels" the most.
@@DNice5865 careful nice your gonna hurt these guys :)
@@noaharce6921 Thats what I said...
he's known to e extremely verbose about literally anything having to do with dry aging or meat for that matter. He's like the living depiction of a pretentious hipster snob that lives in settle and is obsessed with something
... funky?
Not something you want in meat.
Funky like blue cheese
Wtf are you doing here
@@nonofyourbusiness7384 I agree with you the vocabulary that people use when describing cooking and food is bizarre sometime it's like they have just a limit and what they can think of to describe something I wish they would improve in that
@@trym2121 they sure can find a better word to use to describe a food I don't like blue cheese and then don't like funky I can find a lot of other words used with blue cheese but I'm really talking about vocabulary
Button up? Check. Full sleeves? Check. Face stubble? Check. Glasses? Check. Am I watching Munchies or Buzzfeed or Vice?
+2hrsToChooseThis You're watching Eater! Thanks for watching!
I'll give you something to eat
When the chef looks at you funny when you say "I want to eat the meat raw", you probably shouldn't do it.
And when you're describing the flavor as amaretto and apricot, go see a doctor, you're probably having a stroke.
Good Christ, I swear you could show anyone any clip of a food critic and tell them that it was brilliant satire without them doubting it
I can't take that guy (the dude doing the eating) seriously because of how pretentious he is. Send a normal guy to taste an expensive steak, please.
+gimmejerb there would be no point for it to go on their channel if they did what you suggest....
+gimmejerb i swear i had to put my mouse over that bug thanks to your profile picture
i thought the bug in your profile picture was on my screen :D
The fact that this guy is explaining "steak" to the chef is just ...
Is he really explaining it for the chef's sake or for the viewers sake by having a conversation about it with the chef?
rook229 ikr , the chef doesnt have a chance to talk and explain at all xD
After watching this video, I have now experience the taste of the most expensive steak in the world
The people bitching in the comments are the same people who like strip steak well with ketchup.
+null w anyone who orders a steak well done should be given a cyanide capsule to end their plebian existance
+Mulch Diggums the point of cooking is to kill microbes. Not fully cooking something is the same as being lazy and not finishing what you started.
n3rdbear classic food safety myth... research from the University of Nottingham shows that even cooking steaks rare killed enough bacteria to deem it safe to eat... u are mixing poultry food safety with red meat
+Mulch Diggums don't even bother cooking it and just eat it raw if you're too lazy
n3rdbear facepalm... u clearly wont listen to reason so im going to leave it
Did he seriously try a 100 day old piece of meat *raw*
400 actually.
If it's dry aged with lots of salt in storage, it's likely 'cooked' through that process since its possible for the salt to dissolve into the air and get into the steak.
You can eat beef raw. Just saying
IT'S RAWWWWWWWWW AND BLAND!!!!!!!! That's what Gordon Ramsay would say
pussy
is it sanitary to be touching that meat with bare hands then putting it back in a fridge that ages meat, im actually curious.
ian the muscles and fat of a cow are internally stable, this means that no matter how bad the outside of it goes, the inside will remain free from bacteria and mold, as long as there is no moisture to help it penetrate.
When you touch the meat, you are
adding bacteria to an already fairly thick layer of mold that is already on the, which will be cut off in preparation anyways.
That outer layer will get you sick, but the inside should remain 100% safe as long as you control the aging environment correctly.
SlyCedix That’s awesome, thank you fr
00:44 "You can tell there's just like an intense concentration of flavor" What?? You haven't even tasted it yet??
finn Dont comment if you dont know what marbling is
Wow. At what point do you admit that the steak is ruined?
why do you think its ruined?
raniely candelario when a steak's taste is described as "funky," something is wrong.
Over a year of dry aging is insane. 30 days or so seems to produce quality results without making the meat appear ruined.
Well it's like the guy said. They're experimenting. They can't know for sure if it will turn out good or bad.
So when a cheese is described as funky we should bin it? He's experimenting, he's not saying it's the best way to eat a steak or anything. And it's funny, because a bunch of cows right now are probably being slaughtered for that exact same cut, it's not gold mate, it's meat from an animal that there's millions of across the world.
Feeling hungry right now.
brucenlittlepictures it's my thought too when i saw the meat. It looks rotten and inedible. But hey, i wasn't there to taste it, and i'm not a chef. So who am I to judge?
1:29 Did he just say that it makes the meat that fucking quality?
Funky
+ZarZDodge You are a racist.
Lol he sure did
Mikkel Pedersen accent
Funky not fucking but for the first time i here i fucking but is funky
Jesus christ hes tryhard. Chef said ”🤨”
looooool
Everybody is hating on the host but I didn't mind him at all. He actually seemed knowledgeable about steak, though a bit enthusiastic... sure. At least he didn't bore me.
I really wonder what it tastes like. I imagine hot summer baked garbage undertones with a Somalia food poisoning aftertaste presence. I heard Jack Links is going for a 1000 day aged beef loin that's to die for.
holy shit. to die for indeed
+Chester Puffington Well, the Chinese did created 100 years old egg. Maybe they're crazy enough to create 1000 days aged beef.
Fadzley A. Rahman even though it's called century egg, it's not aged for a century :P
century eggs are duck eggs that are treated for a few weeks. not even close to a year
"This is my dirty socks, dry-aged to the point of perfection, slow cooked in 120 days."
Nick: "I'm diving in."
Yeah I don't think funk is a good way to describe food
Until you try it xD
Or furry
It is pretty descriptive of the flavor so it is actually a pretty good way to describe it, anyone who has tried bleu cheese knows what they are talking about.
Jack Kehrli trend probably started from kimchi eating soy addicts.
D U pungent is the proper language. We can fill the blanks to understand the rest.
That "Funk" is the taste of decay. What's the next frontier? Aged road kill?
Hehe
You mean exactly like cheese, wine, vinegar and bacon? Bacteria make the best food you clown
Yes, controlled decay. The way humans have done for thousands of years to preserve meat.
You probably put ketchup on your choice steak from Vons.
“Furry, funky flavor”
Those two words are not something I want a food to be described as lol...
next up on extreme food meddlers - we eat the world most expensive chicken nugget, cooked in a solid gold frying pan
A steak shouldn’t be funky or taste like bleu cheese
My man
Blue cheese ruins everything.
Well I think I saw cheese in the fridge in the beginning, I think that’s why it tastes like blue cheese. You are right though it shouldn’t taste funky, but again it is just experimental
Have you had buffalo wing with blue cheese sauce 😍
Gordon Ramsay: For God's sake, this fridge is full of mummies from 5000 years ago!
I just read that in Ramsay's voice😂😂😂
what cheese does it taste like?
Generally dry-aged beef has a bit of a blue cheese flavor to it.
Eater What type of blue cheese? i heard it in the video and i dont know how to spell it
Brazil UA-cam TV he said it tastes like "charcuterie" which isn't a type of blue cheese
charcuterie is salami, cappacola, mortadella, etc
asking the important questions here
Guys.. we dry age the next steak.. for 100 years.
Could be considered click bait since the title says most expensive. But the host says "most extraordinary", and even the chef says he didn't know how much he would charge.
It's the most expensive grade of beef in the world. Dry aging also increases the cost of beef quite a bit, especially aged almost a year. There's no doubt the value of this steak is about as expensive as it can get.
@@trat1x my dogs name is sasha
Sasha uhm there’s only 365 days in a year this is a 400 day old steak....
@@trat1x wasn't it 400 days
Bruh that's more than a year
Its not though hes serving standard A5 imported wagyu but he could still try for imported A5 Olive wagyu which is even more rare and expensive
I can tell the chef was taken aback by the flavor and not in a good way but was agreeable with this guy since he's just showering praise no matter what
Honestly, that seems kind of nasty.
3.14159265358979323846 26433832795028841 EXCEPT IT’S NOT WHOOOOOO!!!
"principle textual compound" wtf..
Thats just his amry background ;)
Funny that he uses a Leica to take such a shitty picture.
+Iesvilla Shot wasn't even exposed properly lol.
+Iesvilla Just goes to show expensive camera ≠ good photographer
+Angelo Davis funny thing is the camera man gets awesome shots in the same situation.
This guy is exactly what I’d envision from someone who *eats wagyu once*
Platonic ideal. Quintessential. Milliard reactions. Profound. Funky. Tangy notes. Coating entire palette. Ethereal aromatics. Supple. Concussive. Prototypical ideal. (Burp)
Photosynthesis
I win.
That remembered me the horrible GRE Test
PROFOUND UMAMI
To be fair you have to have a very high IQ to understand the profound nuance of (b)eating meat.
1:53 Chef was like "boii if you dont!!"
No i dont think thats pretentious, its just an interesting way of cooking something and the guy has a genuine passion for food, whats not to like? it looks fucking amazing.
This comment section is hilarious. I didn't think the host was that bad but, not going to lie, I'm chuckling at all the insults written on this video.