In Japan, veals are bred and produced in Hyogo Prefecture, where Kobe is located, and adult cattle farmers all over Japan buy them, grow them, and ship them as their own brands.
Really thank you for this clip! It revealed some of the most tasty-looking Wagyu meat bits and steaks I have ever seen i UA-cam. It really got me. Yet once more thank you!
If you like fatty meat, this is for you. It's about 50% meat, and 50% fat. I like my steaks at 75% meat and 25% fat and a little more cooked to where you only see a thin line of pink in the middle. The steak flavor intensifies the more water and blood you cook out of it. Just don't over cook it to the point it's dried out. A little butter , garlic, and salt added towards the end of the grilling.
It’s Japanese Wagyu, not that shoe-leather crap that Americans think is steak. But don’t worry, if you can ever scrape together enough beer cans to afford a piece of it, you can cover it with all the ketchup you want.
@@mrimmortal1579Wrong. That is fat, and very little meat, and it certainly could have used salt and pepper. This is a Japanese version of steak. That absolutely doesn’t make it better. I have had both, cooked correctly, and it’s not worth the money. You enjoy though, since you’re the expert.
Didnt seem to be seasoned with anything... there was plate of seasoning that you could use shown at the end. (does it need seasoning?) I may be wrong, Im not some expert lol
UA-cam has warped our minds to over value wagyu. Normal steaks I have had with my family and friends around the grill with a couple of beers are more memorable.
Just get a chunk of fat. Beat the heck out of it. Add beef stock an put it into a bag. Let it sit over night in the fridge. Set out till room temp and pan fry it in butter. It’s the same thing and about $8 bucks.
Wagyu translates to JAPAN COW. It is a breed of cattle that is raised in many different prefectures (zones) in Japan. But the same breed is also now being raised in the U.S. for the U.S. market. Don't believe me---look it up.
All the char coal fanatics in here. I was stationed over there for 3 years, never saw a lunp of char coal. Not once. And guess what? Everything was beyond delicious.
And here I am buying roast cuts and cutting them into stake portions because is cheap lmao! Liquid smoke will do.wonders on cheap meat lol. Man the struggle is real
It must be amazing to be able to have such a beautiful steak as that. I have almost given up eating steaks because they are so expensive. And they aren't even Wagyu.
That’s the rump of a cow. In my country, that’s what’s is used to balance the scales of the amount of meat you are buying. I don’t see any difference between the normal meat and the rump.
There comes a point where “more fat” becomes “too much fat”. This steak has crossed that line. I like a little more meat in my steak. Oh, and some seasoning too please. Thanks.
For all americans the meat says wayou in your supermarkets is not. Only 4 rrestaurants in the US sell wayou. So u know and think that u eating wayou youre not
Bought a small A5 wagyu a while back.... it's the kind of food that you eat to satisfy the soul and not necessarily the tummy.. very rich piece of meat....
I bought 60 pounds of A5 during the lockdown when restaurants were closed and the suppliers couldn’t sell their inventory, paid less than wholesale prime beef per pound.
In Japan, veals are bred and produced in Hyogo Prefecture, where Kobe is located, and adult cattle farmers all over Japan buy them, grow them, and ship them as their own brands.
The Spinalis looks Amazing on this piece.. 🤤🤤🤤🤤
Someday, I would very much like to eat a Wagyu meal. Thank you for sharing!
Wow. This is so satisfying to watch. What a perfect cut of meat.
I remember the fabulous Mr. Rogers saying he didn't eat meat because he just couldn't see something that used to be someones mother on your plate😢
Holy COW! That´s AMAZING!
That's not fat, that's God's butter at its finest.
Perfectly cooked 👍🏽👍🏽👍🏽👍🏽👍🏽
Some animal had to have his life ended so he could end up on your plate
Some child had to work in a lithium mine so you could have your phone.
I dont care. He looks and tastes delicious.
Really thank you for this clip! It revealed some of the most tasty-looking Wagyu meat bits and steaks I have ever seen i UA-cam. It really got me. Yet once more thank you!
I don’t even eat beef anymore except for the occasional burger but my mouth is watering right now for a bite of this.
Chef your absolutely brilliant ❤❤❤❤ 😉🇮🇳🇮🇳🇮🇳
I wonder if it needs to be salted first 🤔
Need guga's input
Fantastic! Bravissimo
Thats a neat little set up. Is that a wood / or charcoal grill under it?
@@robtierney5653 It's a bloody wok burner.
Absolutely awful what he just did to that cut of meat!
They typically use gas for cooking in Japanese restaurants
Flame broiled just like Burger Wop!!
I’ve seen them cooked on a flattop
@@Nirotix Either a flat or ribbed cast iron pan would be my way of cooking that steak, didn't like the look of it when he was cutting it up!
I am hungry now
1:48 Please don't trim the fat!!! It's awesome just the way you cut it.
$500 in a Vegas restaurant.
Ur being generous. That’s like 2 lbs of beef. More like 1k.
If you like fatty meat, this is for you. It's about 50% meat, and 50% fat. I like my steaks at 75% meat and 25% fat and a little more cooked to where you only see a thin line of pink in the middle. The steak flavor intensifies the more water and blood you cook out of it. Just don't over cook it to the point it's dried out. A little butter , garlic, and salt added towards the end of the grilling.
No seasoning is criminal
It’s Japanese Wagyu, not that shoe-leather crap that Americans think is steak.
But don’t worry, if you can ever scrape together enough beer cans to afford a piece of it, you can cover it with all the ketchup you want.
You;can probably ask for ketchup.
@@mrimmortal1579Wrong. That is fat, and very little meat, and it certainly could have used salt and pepper. This is a Japanese version of steak. That absolutely doesn’t make it better. I have had both, cooked correctly, and it’s not worth the money. You enjoy though, since you’re the expert.
Never had Wagyu but had Hanwoo(Korean beef) which is little less in marbling but still incredibly delicious and tender
I have. Incredible
Are you using plastic tongs to grill meat directly over an open fire? You should change to metal tongs.
heat-resistant nylon or teflon on the tips of that pair of tongs . . . you need to keep up with modern kitchen technology
I could supply all with it if I had orders to supply them to Japan.
Big piece of art ❤ 😂. Entire thing would last me prob a week.
$250 is a steal for that amount of wagyu. Where was this?
$250 for THAT steak, not the entire cut that he sliced the steak off of
@@Preston_Taylor that steak almost weighed 3lbs in weight, it was cut super thick for a A5 Wagyu steak
What cut os it?
What restaurant is this
That big piece of meat is $249?? I don't believe it. I've been in Japan many times. That steak usually goes for about $400!!! or more!!
This wagyu is not as marked up as Kobe, a new Wagyu.
@@strictlyfoodasmr It's Wagyu never the less. No way in Japan, that much meat will go for $249 at a restaurant. No way!
I was thinking the same thing. That’s a huge steak
For 249 you can eat a week meat in my country !!
The $249 is probably per plate.
What did you season it with.
Didnt seem to be seasoned with anything... there was plate of seasoning that you could use shown at the end. (does it need seasoning?) I may be wrong, Im not some expert lol
I’m starving now
WOOOOOOW
How much does that huge slab cost?
If I was rich it would be worth every penny
Where can I buy this?
Costco
Sams Club
I'm pretty sure that is a Japanese wagyu steak that's why it's so expensive the cows are the most expensive in the world because of their genetics
UA-cam has warped our minds to over value wagyu. Normal steaks I have had with my family and friends around the grill with a couple of beers are more memorable.
Some of us have known about wagyu beef long before UA-cam was even an idea!
@PaulMarron-nt1bb mass appeal is what I am referring to
yeah sure but I would still like to try one of these at least once in my life lol
Google, how the cows are raised.Maybe you'll get it.
Marbling on that steak is awesome that gives some good stuff
Just get a chunk of fat. Beat the heck out of it. Add beef stock an put it into a bag. Let it sit over night in the fridge. Set out till room temp and pan fry it in butter. It’s the same thing and about $8 bucks.
Prove it by posting a video of your price and process!!!😐
there is enough meat for 5 or 6 people because Wagyu is super rich that you can't eat much , i have a 300 g A5 wagyu Ribeye in my freezer
Why not salt it first and then a bit during?
I think the japanese season while eating, i.e. soy sauce with sushi.
What cut is that? Huge...
That is a ribeye with cap meat and rib meat attached.
looks good ,except the bug on the table at 10.38
Good catch.... went under the cutting board?
Kobe is a region...not a cow.....wagyu is the breed!
Wagyu translates to JAPAN COW. It is a breed of cattle that is raised in many different prefectures (zones) in Japan. But the same breed is also now being raised in the U.S. for the U.S. market.
Don't believe me---look it up.
Any free samples?
Just say wagyu. “Japanese wagyu” translates to “Japanese Japanese cow”
All the char coal fanatics in here. I was stationed over there for 3 years, never saw a lunp of char coal. Not once. And guess what? Everything was beyond delicious.
And here I am buying roast cuts and cutting them into stake portions because is cheap lmao! Liquid smoke will do.wonders on cheap meat lol. Man the struggle is real
I built a whole cabinet whilst this cooked. I bet it’s good
Nice to see delicius cooking here from diffrent countrys I live in europa must say bravo bravo Bravissimo ☆☆☆☆☆☆☆
Interested in the cook top.
Felicidades increíble proceso de asar se ve delicioso, y gracias por compartir saludos
the first cut? You have no idea how good this is.
DAMN! I would like a taste of that!! Wow............
It must be amazing to be able to have such a beautiful steak as that. I have almost given up eating steaks because they are so expensive. And they aren't even Wagyu.
So that is for people who like the taste of fat rather than the taste of meat.
Maybe This Top30 In Japanese beef❤😊
Beautiful Cap ❤
Fantastic
I guess this looks good I started slobbering and I’m not even hungry
Yummy
wow you are very good at cooking food, and I like this
10:38 bug on the counter. Even bugs can't resist
I had some wagyu mince once it tasted like ordinary mince just 10x the price😂
Konichua 🌿✅
Your tears😂❤
That’s the rump of a cow. In my country, that’s what’s is used to balance the scales of the amount of meat you are buying. I don’t see any difference between the normal meat and the rump.
And they cook it with gas?????
Wagyu 75% fat and 25% meat 😄
Take my money now!!!
Just to put it in perspective it's 250 per stake not for the whole loin!!
10:33 ignore the insect/roach crawling on the corner of the table 🐜 😂 🤢
The fumes from the gas/artificial flames will affect the flavor of the meat.
You should use natural charcoal.
right on bro!
I don’t often eat fat but, when I do, I overpay and call it Wagyu.
Damn no seasoning?
I sear a pretty good 20 dollar ribeye from the grocery store
There comes a point where “more fat” becomes “too much fat”. This steak has crossed that line. I like a little more meat in my steak. Oh, and some seasoning too please. Thanks.
The attention to detail and devotion to cutting and plating a steak is such a waste. I think most people would rather cut/handle their own.
In a culture where folk eat with chopsticks the chef prepares the food into manageable morsels.
@longlowdog You're absolutely right I'd not considered that. I still have beef with American steakhouses cutting steaks
If that 1KG slab cost $250, the the whole 600KG cow will cost about $150,000.00?
I can buy a Range Rover car on that amount.
Next time can you put it on the plate sooner. I’m getting very hungry.
Don’t forget a couple of bottles of
your finest Red
In UA-cam anything things can happened… I just looked into my tottery ticket… I am not a winner… 🥇
That steak is perfect 👌🏻
For all americans the meat says wayou in your supermarkets is not. Only 4 rrestaurants in the US sell wayou. So u know and think that u eating wayou youre not
8:40 You wrap $249 worth of meat in aluminum foil? It's toxic.
Bought a small A5 wagyu a while back.... it's the kind of food that you eat to satisfy the soul and not necessarily the tummy.. very rich piece of meat....
With an acidic tanin wine (cab) if thats your thing. cuts the richness
I bought 60 pounds of A5 during the lockdown when restaurants were closed and the suppliers couldn’t sell their inventory, paid less than wholesale prime beef per pound.
@@mikeyt6456 wow! Goid for you! Smart move dude!
Holy cow !
The meat looked frozen wich would explain the burnt bottom and top
I’d rather have my Costco choice cooked on my Napoleon grill for a fraction of the price
At $249 i can go out with a family of 5 and enjoy a great meal. It would be greedy to charge a person of 1 at that price.
WOW
I would like to buy that whole loin! Would be spendy but prolly worth it
Their style screams Osaka.
I would have to try it . Looks good, but I'm not a fat eater . I can have it for flavor ,but just the fat!? No !!!!! I just need to taste test it.
That’s why we sell it China.
Courtesy of Australia.
perfection...
Japanese Salt Bae
Is that cut a ribeye. Sooooooo hungry.🤤🤤🤤🤤🤤🤤
Yes
Nice. But eating steak with chopsticks?
Why not? when in Japan
@@strictlyfoodasmrI am sad reading some of the ignorant, idiotic comments here.That is a well produced video of the real thing.Nice work.
1 steak=$1000
11:20 🤤🤤🤤