Challenge accepted. I don't get the "sick" feeling from eating a bunch of high fat stuff at once. Maybe I just have a cast iron stomach. If I ever get the opportunity to have some of this, I'm not just going to eat a couple small pieces. Although, at the same time, no matter how good it is, I don't see $100 for a steak as ever being anywhere remotely worth it. Even though I can afford it and money isn't a huge issue...let's just say I usually get Little Caesar's instead of more expensive pizza, because you can get 2-3x as much for the same price, and while it's not amazing pizza, it's good enough.
Just wanted to say I really appreciate the inclusion of peer reviewed studies in your videos...I know you're a cooking channel but we'll sourced videos are incredibly refreshing!
My grandpa was a wagyu cattle farmer in Japan, and did it until he was in his late 70s. I still remember walking around his farm as a child, seeing and feeding his cows. It's very nice seeing this part of my family's history explode in popularity in recent.
From the photos I've seen of the wagyu cows, they look immaculate. Their coats are so shiny they look like prized racehorses (which in a way they are).
Yeah, in Japan we normally eat it in small strips paired with rice or grilled veggies or sometimes noodle soop instead of rice. That way it's not only delicious but you can eat quite a lot in one sitting… without having to lie down😆
@@stacuu2222 It is special so more expensive than everyday food, but good wagyu already comes at bearable prices if you live in Japan. It's way more expensive overseas, understandably so.
"in Japan we"??? 牛(焼肉)丼や肉うどんに和牛は滅多に使わないでしょう？ 叙々苑の弁当みたいのはわかりますがnoodle soupて何ですか？ Do you know sukiyaki, shabushabu and teppanyaki? Rice or noodles usually come after the meat. Wagyu in noodle soup sounds American or Thai. Tell me the place in Japan.
@@catnip3141 Yes, exactly, I was talking about Teppanyaki, Yakiniku and Shabushabu and by 'noodle soup' I meant Reimen (冷麺) that some Yakiniku shops offer. I never said that Wagyu would be in the soup? Honestly would be a waste of Wagyu. And seriously, if you eat the rice or noodles after the meat or with the meat comes down to preference. I know that with Teppanyaki it's usually served afterwards, but for Yakiniku and Shabushabu is depends on what the customer likes and orders. Honestly, I just wanted to point out that's why Wagyu doesn't make you sick if you pair it with other foods - not like he did in this video, basically eating all that Wagyu in one sitting.
Went to an all you can eat wagyu place in kobe earlier this year. Around $90 usd and included unlimited drinks. Each of us ate close to, or well over a pound of beef. What happened in the following hours was as Adam described - intense discomfort and sickness. I would do it all again in a heartbeat.
@@heylookitsrob Oh, Japan! You wrote in $, I assumed US. I recently paid $80 for an AYCE Korean BBQ. Adding Wagyu would have easily made it a $250/300meal 😂
Watching this on my way home after a long hard work day. The amount of dedication and attention to detail you put into your videos is so admirable. I want to own a restaurant one day and I'm a nerd so I thank you so much for your videos.
I love how adam describes this. It’s not just “it’s so good you have to try for yourself” like everyone else. He describes how different it truly is, IN DETAIL
He talked a lot about the history and texture, but I still feel like I don't know what the flavor would be or why I'd want to try this at all. What is it used for? I can't imagine buying this in American restaurants and having strips of it over rice. There must be other ways to cook this. Is it just some expensive flex or is it worth the price?
@@DevI-vl7gp It's very beefy (mixed with butter), no gamey flavors. The texture is what makes it because the instant you eat it, all the meat just melts, and it get even better the more you chew it. I've had lower ranked wagyu from cheaper cuts and it is still delicious! These more fatty wagyu are very delicious on rice because rice is such a great vehicle for flavors.
"There is so much intramuscular fat that you almost don't see the INTERmuscular fat." Heck, there's so much fat on that meat that you almost don't see the muscle.
But apparently it's the best beef in the world or something. I think it's stupid personally and that rich people have the heads so far up their own asses they can't see that they are paying a fortune for fat..
No need to apologize for what you like. Even when I can afford really nice things (not right now) I’m always thinking: do I want to eat one wonderful individual meal for $150, or take my buddies out for pizza on me, three times running? I mean, great food is great, but there’s always an opportunity cost.
@@evanc.1591 I dunno if it'd be the shits if your body can't digest fats very quickly, if anything, it'd probably be constipation which is HORRIBLE as well.
Kudos for pronouncing Wah-gyu correctly, instead of "wag-gyu" like so many other youtubers. Great observation on the Japanese culinary aesthetics. When they want the experience of a certain food more intense, they offer a little bit of it, make it the best they can, and contrast with something completely different. In the west, when we want to intensify an item, we just offer more of it, like Doritos flavour blast.
"It means a stronger, wilder flavor," Toups added. "If you're used to eating domesticated animals, then you can taste the difference right away. The animal is often stronger, and the protein leaner in fat. If you were to kill a wild elk, it would be nearly fat-free.
Yeah don’t get me wrong, I’m a broke college student and cannot afford flash-frozen wagyu shipped to my door. But I’ll definitely try to remember the company for whenever I actually have a job 😭😂
I love how I found myself wondering what exactly wagyu beef was and knowing I could go straight to Adam to get the best answer for what I was looking for
Try some Australian Wagyu. It has mostly the same genetics but breed with Australian cattle and they are grass fed. Usually it’s served in big steak portions and you don’t get as much marbled fat.
The first (and sadly, only) time I had Wagyu was at a restaurant industry trade show in Vegas, 1999. The chef was standing right there in the booth, handing out samples he’d just cooked. I was rather startled by how juicy it was.
ANIMEEEE, you have ANIMEEEEEEE!!!!!!!!!! Bruh i am soo waiting for Mugen train of demon slayer. Its only released in Japan. its gonna come to international levels in 2021. U guys have anime. Thats enough to motivate me to move there.
@@nonowords7857 Sorry for bad English, I'm year 2 learner. I am very sad Japan has been belittled down to only anime. There is more than just anime here. If you move here thinking life is like a movie, then you will be very disappointed.
@@かんたん-j8m Agreed, however as someone who has been living in japan for 5 years now, Japan is a fantastic country even if its different than what tourists first think
Adam: offers a cautionary note about eating too much of wagyu in one sitting... Guga and Angle and Mamau with a wagyu brisket : don't include us with mortals.
Adam: *gives his usual professional-level lecture about why wagyu is expensive, debunks the myths etc.* Guga: ThIs iS SoMeThInG YoU Do nOt sEe eVeRy dAe, tHe wAgYu fAt mElTs lIkE BuTtEr!
I like both of these guys, but Guga's presentation of wagyu is just very half-assed - not only in general, but also considering that like every 2nd video on his channel nowadays is about working with wagyu one way or another.
@@CorboWill I agree, but it just gets very repetitive. Guga has wagyu, he does some shit to it, sits down with Angel or Mamau (?) to find out if the most expensive beef is still edible after that and, surprise surprise, 99% of the time that's the case. That borders on boring.
@Santviento Adam is not a food scientist. He's an enthusiastic home cook that makes recipes and educational videos where he features scientists relevant to the subject.
The “5” grade is actually a bit more complex than just being about marbling. The numerical score comes from a number of different graded qualities; some reflecting the quality of the meat, the quality and quantity of the fat, and other factors. The marbling score is broken down further into a “BMS”, or Beef Marbling Score. The BMS numbers from 1-12, 9-12 netting a score of “5” for the overall grade. An animal must receive a 5 in every sub category to be given a 5 score, so if it gets a 5 in every category and a 4 in one, it’s a 4.
@@noninoni9962 Almost everything that is not basic rice and beans to keep you alive we justify to different degrees. So is kind of dumb to say "Isnt that how they justify......"
A few years ago I watched a TV show segment about how Wagyu is served in a high-priced Japanese restaurant. They brought out a large bowl of steamed rice and several small bowls of various sauces, along with various less expensive pork and fish samples. Then the waiter brought out a large smooth rock of some very dense material such as granite, which had been heated in a fire or oven until it was scorching hot, well over 500 degrees F. The diners would take a very small slice of raw Wagyu (maybe 1 inch by 4 inches, sliced as thin as possible), lay it on the rock for about 15 seconds, then dip it in one of the sauces and eat it, followed by a handful of rice. They would eat the pork and fish (which included ahi tuna) the same way.
That sounds really fun, and it's reminiscent of how the Basque serve huge cuts of sirloin - they serve them already on a searing block of stone, but in this case it's big dice of meat with just salt. Also in this case, you might split a 2kg-ish cut between 2-3 people, so better don't have breakfast that day.
@@elliez.3561 כן!! לא ציפיתי למצאו ישראלי/ת (לא בטוחה מה את/ה) בסרטון שלו כי רוב הישראלים לא מכירים אותו הסרטונים שלו כל כך טובים שאני רואה אותם למרות שברובם יש בשר...
Hey, I live in Japan and I eat wagyu relatively often; both from the supermarket next to my home and from a dealer in Kagoshima. All that you said about wagyu is correct! (Big surprise because people tend to say a lot of BS about wagyu on the Internet). I also do prefer to cook wagyu a bit more than non-fatty beef. Fat releases more taste when cooked all the way through.
@Ibramovic Ernest no, that is not how any of this works. First of all its onii with 2 i's, not oni, oni means demon. And them being japanese doesnt automatically make them an onii-chan to you.
Same, I recently bought some wagyu after watching a few vids on it. I personally body build and most of the time I can eat 2 whole steaks as I need the calories to continue my hobby of body building. Yet I couldn’t even finish the small portion of wagyu i bought, it was so insanely rich that after I ate half of the portion I bought it felt as if I had just munched on pure silky beef fat. Matt stonie is good at eating, but eating Wagyu won’t make you full but instead it will make you feel nauseous if you eat too much (it’s like drinking oil)
This is the best waygu review I've seen. The way the meat splits in your mouth along the fat is incredible. I've had the actual product and I made the mistake as Adam. Just salt the product and its incredible. Most people describe the fat as a sauce that goes everywhere in your mouth. The way I see it is that its more like a paint that coats it. Good Job adam.
First time I tasted Wagyu was at an "American" steakhouse in a small town not far from Kobe in 1983. I did not know then but no steak ever tasted that good ever later. Came on a heated cast iron plate with a blob of tarragon butter and a small bowl of perfect thick fries
Excellent video, I've never seen someone better describe what the feeling of your first bite of wagyu is. The wet sponge is the perfect analogy. Also I share your pain, my first time with wagyu I ate around 14 ounces and most of it came back up later that night.
Let me get this straight: You comment something that is unrelated to the fact that I have two DANGEROUSLY DASHING girlfriends? Considering that I am the unprettiest UA-camr ever, having two hot girlfriends is really incredible. Yet you did not mention that at all. I am quite disappointed, dear toi
I saw the word, "Wagyu" on the sign outside an Arby's restaurant today. I typed the word into the search box on YT and found this video. Now I know more about it. Thanks!
@@blackknightjack3850 yes, just not all of history. They exported a ton of crap post-war before other countries took the helm of being the cheap import king.
another great way to cook it is to slice strips it as thin as possible (when the meat is cold) and just sear it on one side only - it’s done when the blood bubbles through in the top and you can see it cooking on the side like a tuna steak... take it off add salt and out the seared side on your tongue and feel it all melt away like a marshmallow- amazing!!
Went to Japan last December and went to an all you can eat A5 restaurant in Ginza called Ginza steak. Picked the second tier AYCE and went ham (or in this case beef). They give you a bit of a sampler in addition to the AYCE, scallops from Hokaido, a beef tar tar and some rice and soup all of which were amazing. I ate a lot of A5 and so did my brother. I don't know if this made a difference but that same year, I practiced Keto for about 6 months. I felt great and to be honest, I ate like a maniac in Japan and did not feel a nasty full feeling at all in every meal. My brother who ate a bit less wagyu than me felt fine, but as soon as he got up, he had vertigo and had to hold on to the chair xD. Yes people, this stuff is the real deal.
Whenever there's a popular thing, people like to call it overrated. But damn, when I ate A4 Wagyu in Kobe, Japan, I couldn't deny it was the best steak I'd ever tasted. It's expensive, but I'm really not exaggerating when I say that it's the best steak I'd ever tasted in my life.
I'm really happy that you bring up the "cautionary tale" of eating a lot in one sitting. I've gotten Wagyu in Japan at butchers, as well as what is imported in the US, and quite honestly I've found it to be identical (which is good and what you should expect). And in both cases, I've found the flavors can become overwhelming. Certainly delicious, but something I find best enjoyed in moderation in the Japanese style, as opposed to American style. Many of the other food channels I follow will talk about sitting down and cooking a 20oz wagyu ribeye and start eating it, and all I can think is "1/3 of the way in and I'd be tapping out!" but you gave an honest opinion that I wholeheartedly agree with.
And also a great call on the final temperature. The first time I cooked wagyu I was absolutely terrified of overcooking it, so much so that I served it blue. Delicious nonetheless, but in subsequent wagyu adventures I've become much less worried and have aimed for a solid medium (my typical American steak being medium-rare).
Could you make a video on hanwoo beef? I’ve heard it’s similar to Wagyu in terms of quality and marbling, and it doesn’t seem to be as well known in the US.
It's basically the same story with Wagyu. Korea doesn't have as much land for cattle, and so instead of focusing on mass production, they focus on quality.
The wife and I had some for the first time a couple of weeks ago. We got about 300g of the cheapest cut (still about $30 in japan, so I can't imagine what the price is in the US) pan seared it to medium. Melted in our mouths legit...
I miss out on a couple of months watching and my mans talkin bout beef lookin beefy as hell!!!! Adam getting them gains in right! those arms that neck!!!! gaaaaaaaaaahhh i love it!!!
I believe 5 refers to quality, not just marbling. There's a separate scale from 1-12 that's strictly for marbling, and the upper end of that is required for a 5 quality, along with other factors.
@Kyle Griffin Yeah, most animals fats when they thaw and warm up to room temp will start running. If you do the same with handling fish, you'll feel the oil on your hands. Since wagyu is surrounded by so much of it, it just starts running all over the place lol
@@ArkayeCh it’s even worse than normal: The unsaturated fat in wagyu has a lower melting point and it eventually finds its way out if not kept cold. I’ve had 70/30 fat-to-meat wagyu before, and it basically went freezer->season lightly->Max heat sear 10s->flip, repeat->mouth otherwise the meat would shrink into oblivion.
Given what you said about the best ways to eat this, your meat-shipping friends might benefit from shipping the meat out in chunks about the size of a large steak, rather than in a giant block like that. I get the impression that if you thaw out that entire block you'd be hard pressed to solo your way through it all before it starts to go off. If instead you got several smaller bricks, each of which containing about 4-6 "candy bars," you could thaw each individually, eat off them over a week or so at a responsible pace, and then thaw the next.
I work at a restaurant where I have the privilege of trying A5 somewhat regularly so I’m trying to learn more about it but when you compared it to a sponge I gagged a little bit lmao It was a great comparison with the fat cells but the visual of the sponge really got me hahah Thank you for the info (:
@lizetong qiu lol sugar is the main reason. Fat is not so bad. This clean animal fat is ez for us. I mean if you are a pound of wagyu a day probs not healthy.
@@prodbyDxv Calories really don’t matter. Sugar is bad for blood pressure, inflammation, and can lead to heart disease. We need fat though, yes meat fat is not good, but the effects aren’t nearly as direct and bad as sugar. Also.... sugar as in natural sugar is also not nearly as bad as corn syrup or artificial sweeteners. Also... different fat, different calories. Sugar cals and fat cals are not the same. Also.... 1 pound of wagyu is better than 1 pound of cake. Also... idk what your comment means or what you are proving.
My father made up a wagyu tomahawk steak for Father’s Day last year and I will say it literally is one of the best things I’ve ever eaten. Wagyu is no joke
Adam's video is super detailed. It never ceases to amaze me how good you make these videos. I discovered you by accident and damn you inspire me. edit : typos
7:10 I'm almost certain that you know the debate of saturated fats and their implications on health is debated even in the expert field. Mentioning that waygu has less saturated fat is kind of mute seing as rumenic acid and palmitic acid are not correlated with heart disease. The fact that waygu has a higher proportion of monosaturated fat (oleic acid) than all other fats, especially polyunsaturated fats, is a much more agreeable 'healthy' attribute.
@@briannaward2607 I mean beef just isn't cheap really, Fillet can be over £30 per kg here and Sirloin £15-20+ per kg, while I wish I could eat steak every week, my wallet just won't allow how much more expensive it is compared to pretty much all other meats.
This man is a accredited economist, a culinary biologist, an educator of nutrition, a knower-of-shit, a board seasoner... and you question him why? Because you’re living there and he is not? I don’t think first hand knowledge beats baseless assumptions sir. This is the series of tubes not real life. Season your board loser! 🤣
Adam: ".. producers were rightfully terrified that they were about to get muscled out of their own market." Me: 'Muscled out,' I see what you- Adam 2: "'Muscled out, ' I see what you did there. " Me: ... ... I hate you
The new marketing saying for Japanese tourism: "Japan doesn't have much land at all and a lot of what they do have is rocks. The rest is rice and cities." 😄
I've seen it be done on a stone grill (sort of a hot plate of solid rock over a fire) idk if you'd want to grill a meat that expensive over your typical propane or charcoal, the smoke would cover up the flavor your paying for
It depends on your grill. And how much your grilling. For a beef steak you want your grill really hot. But put the fire more to one side. Slap the meat down on the hottest part of the grill to sear it. Make sure you do both sides. Then move the meat off the direct fire to finish cooking to your desired doneness. The fat will not drip on the fire so it should cut down big-time on flare ups unless you are grilling a lot of meat. However I like my steak blue rare so I usually never have an issue with it anyways. But I get good results with this method when grilling for get togethers.
Comming from a guy that has done this in yakiniku resturants in Japan.... You have to have a REALLY low temp on the grill but ends up tasting amazing (though not my favorite way to have wagyu, that would be hotpot), hell, you want a way lower temp even when cooking it normally for optimal results
Flare ups occur quite often but as long as you keep a careful eye it actually helps develop more of a crust without overcooking it seeing as the direct heat would form that crust faster.
This is literally the “why I season my cow, not my steak” meme
underated comment
that took me a second to understand
Why i season my cows dna, not my steak
Omg
Keats ym ton woc ym nosaes i yhw
Adam: "You would not want to belly up to a big 12oz wagyu steak"
GugaFoods: I'm gonna pretend I didn't hear that.
Ahahahaha
LETS DO EH
Challenge accepted. I don't get the "sick" feeling from eating a bunch of high fat stuff at once. Maybe I just have a cast iron stomach. If I ever get the opportunity to have some of this, I'm not just going to eat a couple small pieces. Although, at the same time, no matter how good it is, I don't see $100 for a steak as ever being anywhere remotely worth it. Even though I can afford it and money isn't a huge issue...let's just say I usually get Little Caesar's instead of more expensive pizza, because you can get 2-3x as much for the same price, and while it's not amazing pizza, it's good enough.
@@Thewiz729kdojdj was gonna make that exact joke lol
TRUE, I WAS THINKING THE SAME LMAO
Just wanted to say I really appreciate the inclusion of peer reviewed studies in your videos...I know you're a cooking channel but we'll sourced videos are incredibly refreshing!
He used to be a journalism professor, so he has the right background for our intellectual delight!
My grandpa was a wagyu cattle farmer in Japan, and did it until he was in his late 70s. I still remember walking around his farm as a child, seeing and feeding his cows. It's very nice seeing this part of my family's history explode in popularity in recent.
wow
Is the farm still around in some way? I'd love to see it! I'm in central Honshu.
From the photos I've seen of the wagyu cows, they look immaculate. Their coats are so shiny they look like prized racehorses (which in a way they are).
That sounds great. Did your father inherit the business?
Wooaaa..
Hope i could go to japan farms. Sounds fun
"Don't eat a bunch of wagyu at once"
*Challenge Accepted*
_checks account balance_
*Challenge Postponed*
Lol
Legit laughed pretty hard at this comment.
Postponed: Indefinitely
Pretty cheap in Australia, can buy Wagyu at McDonald's here
you deserve 10k likes
Yeah, in Japan we normally eat it in small strips paired with rice or grilled veggies or sometimes noodle soop instead of rice. That way it's not only delicious but you can eat quite a lot in one sitting… without having to lie down😆
Yes, the trick is to spread out the experience with a nice variety of vegetables and some rice. Makes the whole experience more enjoyable.
...or without having to put a mortgage your house
@@stacuu2222 It is special so more expensive than everyday food, but good wagyu already comes at bearable prices if you live in Japan. It's way more expensive overseas, understandably so.
"in Japan we"??? 牛(焼肉)丼や肉うどんに和牛は滅多に使わないでしょう？ 叙々苑の弁当みたいのはわかりますがnoodle soupて何ですか？
Do you know sukiyaki, shabushabu and teppanyaki? Rice or noodles usually come after the meat. Wagyu in noodle soup sounds American or Thai. Tell me the place in Japan.
@@catnip3141 Yes, exactly, I was talking about Teppanyaki, Yakiniku and Shabushabu and by 'noodle soup' I meant Reimen (冷麺) that some Yakiniku shops offer. I never said that Wagyu would be in the soup? Honestly would be a waste of Wagyu.
And seriously, if you eat the rice or noodles after the meat or with the meat comes down to preference. I know that with Teppanyaki it's usually served afterwards, but for Yakiniku and Shabushabu is depends on what the customer likes and orders.
Honestly, I just wanted to point out that's why Wagyu doesn't make you sick if you pair it with other foods - not like he did in this video, basically eating all that Wagyu in one sitting.
Went to an all you can eat wagyu place in kobe earlier this year. Around $90 usd and included unlimited drinks. Each of us ate close to, or well over a pound of beef. What happened in the following hours was as Adam described - intense discomfort and sickness. I would do it all again in a heartbeat.
theres no bottom limit for idiot , is there ?
That's cheap for all you can eat wagyu. Which city is this in?
@@TejaswinG Osaka, North of dotonbori, but it's closed now I hear. A casualty of covid shutdown apparently.
@@heylookitsrob Oh, Japan! You wrote in $, I assumed US. I recently paid $80 for an AYCE Korean BBQ. Adding Wagyu would have easily made it a $250/300meal 😂
@@TejaswinG Probably nowhere close to A5 beef though. You'd be hard pressed to find a single 6oz A5 steak in Japan for less than $90.
"Rocks, Rice, and Cities" would be an interesting title for a look at contemporary culinary culture in Japan.
"Rocks, Rice, And Cities: Contemporary Culinary Culture in Japan" Sounds like a similar title to Guns, Germs, and Steel.
Rocks, rice, cities and *SEAFOOD* would be a better summary.
More accurately seems like a dissertation about how Japanese geography played into development.
I read this aloud right when he said it. Interesting.
Sounds like a band
Watching this on my way home after a long hard work day. The amount of dedication and attention to detail you put into your videos is so admirable. I want to own a restaurant one day and I'm a nerd so I thank you so much for your videos.
I love how adam describes this. It’s not just “it’s so good you have to try for yourself” like everyone else. He describes how different it truly is, IN DETAIL
Yes! He even explained what would happen if you eat too much of it and WHY. You learn something new every video with Adam.
he researches a lot when making these videos
He talked a lot about the history and texture, but I still feel like I don't know what the flavor would be or why I'd want to try this at all. What is it used for? I can't imagine buying this in American restaurants and having strips of it over rice. There must be other ways to cook this. Is it just some expensive flex or is it worth the price?
@@DevI-vl7gp It's very beefy (mixed with butter), no gamey flavors. The texture is what makes it because the instant you eat it, all the meat just melts, and it get even better the more you chew it. I've had lower ranked wagyu from cheaper cuts and it is still delicious! These more fatty wagyu are very delicious on rice because rice is such a great vehicle for flavors.
@@DevI-vl7gp well if you think about it beef can go in anything it just has to be in small portions
"There is so much intramuscular fat that you almost don't see the INTERmuscular fat."
Heck, there's so much fat on that meat that you almost don't see the muscle.
Exactly what i thought
But apparently it's the best beef in the world or something. I think it's stupid personally and that rich people have the heads so far up their own asses they can't see that they are paying a fortune for fat..
@@markjohnson7887 except in meat fat is flavor, that's what you pay for
and of course, you need that porcion of meat to balance it, no one likes chewing pure fat
@@markjohnson7887 lol fat makes things taste amazing just try butter
I mean I'm sure it tastes good, but I feel like I'd get the same enjoyment from a bag of sour cream and onion chips, seeing as I'm low class trash.
Same
No need to apologize for what you like. Even when I can afford really nice things (not right now)
I’m always thinking: do I want to eat one wonderful individual meal for $150, or take my buddies out for pizza on me, three times running? I mean, great food is great, but there’s always an opportunity cost.
I mean, don't we all
I'd rather have flamin hot Cheetos than wagyu beef
I hate fatty meat. I want my meat to taste like meat not aeat flavored butter chunk
When the food is so good your body literally can't handle it.
Lmao
3rd
Ey people
Tacobell
@David Hsieh wow no way are you for real that can’t be true
Alternative title: "I put myself in a meat coma eating the most expensive steak in the world for your entertainment and education"
"I gave myself the meat shits for you ungrateful heathens"
"I made myself sick on luxury meat, so the Philistines don't have to."
🙏 Thanks. I think. 😏
@@evanc.1591 I dunno if it'd be the shits if your body can't digest fats very quickly, if anything, it'd probably be constipation which is HORRIBLE as well.
@@RedRoseSeptember22 No, it acts like mineral oil because it doesn't digest completely on the way through.
Coma is a cute and polite way to describe the diarrhea he's forewarning against :P
Kudos for pronouncing Wah-gyu correctly, instead of "wag-gyu" like so many other youtubers.
Great observation on the Japanese culinary aesthetics. When they want the experience of a certain food more intense, they offer a little bit of it, make it the best they can, and contrast with something completely different. In the west, when we want to intensify an item, we just offer more of it, like Doritos flavour blast.
Please make a video explaining what “gamey” taste is and where it comes from on wild animal meats
That would be interesting.
I third this
"It means a stronger, wilder flavor," Toups added. "If you're used to eating domesticated animals, then you can taste the difference right away. The animal is often stronger, and the protein leaner in fat. If you were to kill a wild elk, it would be nearly fat-free.
@@amp4105 could have done without the OC, but thanks.
Edit: corrected typo
@@turretboi Good discussion. I know gaminess when I taste it, but a detailed examination of it would be fascinating. At any rate, what does “OC” mean?
I’m unironically excited to hear about the sponsor. What a good idea!
I live in Australia and seeing an add for this and not having access to it made me sad ;(
Same! One of the few times i did not skip the sponsor part, this seems like a pretty nice service
Wish I could afford it. Looks amazing.
The first piece was so fuking rare
Yeah don’t get me wrong, I’m a broke college student and cannot afford flash-frozen wagyu shipped to my door. But I’ll definitely try to remember the company for whenever I actually have a job 😭😂
this is a fantastic presentation, and i can not stress enough how much i love that the sponsor helps the person watching participate in the video!
And this is why we flavor the cow and not the cutting board
I flavor the grassfield that my cow feeds on
@@wenjizeng89 i flavor the seeds before I plant the grass
@@joshuajohnson60 I flavor the soil before I plant the seeds
@@jeffpussylol2578 i flavor the tree leaves before they become the soil
The STUPIDIST thing I have ever seen was Minced Wagyu beef being sold in a supermarket...
(Supposedly)
I love how I found myself wondering what exactly wagyu beef was and knowing I could go straight to Adam to get the best answer for what I was looking for
“Eat a small portion.” Adam I think you underestimate how violently American I am.
i’m an asian who eats more rice than meat, but i felt this 🗿
Try some Australian Wagyu. It has mostly the same genetics but breed with Australian cattle and they are grass fed. Usually it’s served in big steak portions and you don’t get as much marbled fat.
*violently*
'Murica!
F Yeah!
*Ron Swanson has entered the chat*
Wait, did he just seasoning his meat and not his chopboard? Who is this imposter?
He’s the imposter
Yo red is looking sus
No u.
Yeah he seasoning his meat
Incoming unfunny among us jokes
This is the best explanation/description I've heard of eating wagyu. Why I like Adam's videos.
You know you've made it as food UA-camr when you essentially make money eating wagyu
I keep seeing these comments. UA-camrs make money doing anything. Literally the point.
The first (and sadly, only) time I had Wagyu was at a restaurant industry trade show in Vegas, 1999. The chef was standing right there in the booth, handing out samples he’d just cooked. I was rather startled by how juicy it was.
I enjoy how your sponsors are useful and work in well with your videos. I don't know any other channel that does that as well as you.
Adam: “You don’t want to eat too much Wagyu”
Guga: “Oh no he didn’t.”
Hi Obama
@@sebastianbernabe3800 hello citizen - i am barack obama
@@presdentbarkobamna7871 I love your vlogs Obama
@@presdentbarkobamna7871 You are underrated obama i have more subs
@@Yatsu00x it’s because i wasn’t a good president people don’t like me. i like to listen to Sicko Mode ANDDD Mo Bamba
Adam: "a lot of what they do have is rocks. The rest is rice and cities."
Me, a Japanese: Yeah, that's about right.
ANIMEEEE, you have ANIMEEEEEEE!!!!!!!!!!
Bruh i am soo waiting for Mugen train of demon slayer. Its only released in Japan. its gonna come to international levels in 2021. U guys have anime. Thats enough to motivate me to move there.
@@nonowords7857 have fun with the maze that is most goddamn cities in japan.
@@nonowords7857 Sorry for bad English, I'm year 2 learner. I am very sad Japan has been belittled down to only anime. There is more than just anime here. If you move here thinking life is like a movie, then you will be very disappointed.
@@かんたん-j8m Agreed, however as someone who has been living in japan for 5 years now, Japan is a fantastic country even if its different than what tourists first think
@@かんたん-j8m what's a Japanese fellow doing on an American UA-cam channel with no captions?
I am constantly amazed how much I enjoy even the ad portions of your videos. It's all so interesting.
Adam: offers a cautionary note about eating too much of wagyu in one sitting...
Guga and Angle and Mamau with a wagyu brisket : don't include us with mortals.
And they even DEEP FRIED IT AND BASTED IT WITH MORE BUTTER.
@@yashbhargava904 helth bro... helth
And you notice they're all extremely overweight and sweat while sitting in an air conditioned building
@@bobbyhempel1513 it's obvious bruh 😂😂 love 'em.
@@yashbhargava904 Have you ever looked at Guga? That mean will die of health related issues before his 60th birthday
I looked it up, and as of right now, Kobe Beef is literally worth it’s weight in silver.
This is the best ad for Wagyu ever made. I've never craved Wagyu so much in my life
Adam: *gives his usual professional-level lecture about why wagyu is expensive, debunks the myths etc.*
Guga: ThIs iS SoMeThInG YoU Do nOt sEe eVeRy dAe, tHe wAgYu fAt mElTs lIkE BuTtEr!
I like both of these guys, but Guga's presentation of wagyu is just very half-assed - not only in general, but also considering that like every 2nd video on his channel nowadays is about working with wagyu one way or another.
Guga's delivery is always so enthusiastic
@@CorboWill I agree, but it just gets very repetitive. Guga has wagyu, he does some shit to it, sits down with Angel or Mamau (?) to find out if the most expensive beef is still edible after that and, surprise surprise, 99% of the time that's the case. That borders on boring.
i got no hate with guga. the guy just loves cooking meat.
@Santviento
Adam is not a food scientist. He's an enthusiastic home cook that makes recipes and educational videos where he features scientists relevant to the subject.
The “5” grade is actually a bit more complex than just being about marbling. The numerical score comes from a number of different graded qualities; some reflecting the quality of the meat, the quality and quantity of the fat, and other factors. The marbling score is broken down further into a “BMS”, or Beef Marbling Score. The BMS numbers from 1-12, 9-12 netting a score of “5” for the overall grade. An animal must receive a 5 in every sub category to be given a 5 score, so if it gets a 5 in every category and a 4 in one, it’s a 4.
Isn't that how they justify paying $100,000+ for a Blue Fin Tuna?? And, you can only eat slivers of that (raw) on MORE RICE.
@@noninoni9962 Almost everything that is not basic rice and beans to keep you alive we justify to different degrees. So is kind of dumb to say "Isnt that how they justify......"
Cooked an A5 wagyu NY strip for New Years day 2022
It's the best thing I have ever eaten.
A few years ago I watched a TV show segment about how Wagyu is served in a high-priced Japanese restaurant. They brought out a large bowl of steamed rice and several small bowls of various sauces, along with various less expensive pork and fish samples. Then the waiter brought out a large smooth rock of some very dense material such as granite, which had been heated in a fire or oven until it was scorching hot, well over 500 degrees F. The diners would take a very small slice of raw Wagyu (maybe 1 inch by 4 inches, sliced as thin as possible), lay it on the rock for about 15 seconds, then dip it in one of the sauces and eat it, followed by a handful of rice. They would eat the pork and fish (which included ahi tuna) the same way.
That sounds really fun, and it's reminiscent of how the Basque serve huge cuts of sirloin - they serve them already on a searing block of stone, but in this case it's big dice of meat with just salt. Also in this case, you might split a 2kg-ish cut between 2-3 people, so better don't have breakfast that day.
Your videos are good enough that I'll watch this one despite being vegan.
I’m also vegan, but this vid is very informative!
Any good human being can appreciate new information, especially if it's from a trustworthy source.
Exactly what I thought! I’m vegan and I LOVE his vids.
@@Noa-ng3ul I know it's not so likely, אבל יש אפשרות שאת מבינה אותי? ראיתי את השם שלך...
@@elliez.3561 כן!! לא ציפיתי למצאו ישראלי/ת (לא בטוחה מה את/ה) בסרטון שלו כי רוב הישראלים לא מכירים אותו
הסרטונים שלו כל כך טובים שאני רואה אותם למרות שברובם יש בשר...
The most important thing this video taught me is why my stomach hurts so much right now
Gordan Ramsay went crazy when he ate it raw
First like
Second like
can i get a video
Racing to like a COMMENT?first?
@@flipnasty2296 some ppl pat themselves on the back for anything....
Other youtubers: sponsered by nordvpn, squarespace or skillshare
Adam: Pork, South Korea and beef
Don't be mistaken, skillshare and squarespace have been sponsoring Adam for a while
And frickin Target of all things.
⣶⡾⠏⠉⠙⠳⢦⡀⠀⠀⠀⢠⠞⠉⠙⠲⡀⠀
⠀⠀⠀⣴⠿⠏⠀⠀⠀⠀⠀⠀⢳⡀⠀⡏⠀⠀⠀⠀⠀⢷
⠀⠀⢠⣟⣋⡀⢀⣀⣀⡀⠀⣀⡀⣧⠀⢸⠀⠀⠀⠀⠀ ⡇
⠀⠀⢸⣯⡭⠁⠸⣛⣟⠆⡴⣻⡲⣿⠀⣸ ye ⠀ ⡇
⠀⠀⣟⣿⡭⠀⠀⠀⠀⠀⢱⠀⠀⣿⠀⢹⠀⠀⠀⠀⠀ ⡇
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⠀⠀⠀⠀⠹⣶⠆⠀⠀⠀⠀⠀⡴⠃⠀⠀⠘⠤⣄⣠⠞⠀
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⢀⣾⣽⣿⣿⣿⣿⠛⢲⣶⣾⢉⡷⣿⣿⠵⣿⠀⠀⠀⠀⠀⠀
⣼⣿⠍⠉⣿⡭⠉⠙⢺⣇⣼⡏⠀⠀⠀⣄⢸⠀⠀⠀⠀⠀⠀
⣿⣿⣧⣀⣿.........⣀⣰⣏⣘⣆⣀⠀ A
joshua weissman : hold my beer (his sposors: geico spam and the fucking navy)
Casually sponsored by a fucking country 😂
Crowd cow has got to be one of the only sponsors to hold my attention and actually interest me. I might just check it out.
Hey, I live in Japan and I eat wagyu relatively often; both from the supermarket next to my home and from a dealer in Kagoshima. All that you said about wagyu is correct! (Big surprise because people tend to say a lot of BS about wagyu on the Internet). I also do prefer to cook wagyu a bit more than non-fatty beef. Fat releases more taste when cooked all the way through.
@Ibramovic Ernest oni chan? Bruh what💀
@Ibramovic Ernest no, that is not how any of this works. First of all its onii with 2 i's, not oni, oni means demon. And them being japanese doesnt automatically make them an onii-chan to you.
@Ibramovic Ernest 🤦♂️no it doesn't. Just admit you're wrong and that you've learned a new thing today.
This person must be 12.
Matt Stonie would eat the whole chunk of wagyu in 10 minutes and not feel any bloating or cramps.
thats because matt stonie isn't human
Roman D i'd believe that
@YEETMAN5656 less time. He would do it in less.
Roman D Matt stonie is a vacuum
Same, I recently bought some wagyu after watching a few vids on it. I personally body build and most of the time I can eat 2 whole steaks as I need the calories to continue my hobby of body building. Yet I couldn’t even finish the small portion of wagyu i bought, it was so insanely rich that after I ate half of the portion I bought it felt as if I had just munched on pure silky beef fat. Matt stonie is good at eating, but eating Wagyu won’t make you full but instead it will make you feel nauseous if you eat too much (it’s like drinking oil)
Is it fair to say this is journalism in youtube format? It’s a bullet-proof approach to always have content. Really enjoying your videos.
The fact that someone gifted him with the piece of gold makes me desperately want to be a UA-camr with sponsors
This is the best waygu review I've seen. The way the meat splits in your mouth along the fat is incredible. I've had the actual product and I made the mistake as Adam. Just salt the product and its incredible. Most people describe the fat as a sauce that goes everywhere in your mouth. The way I see it is that its more like a paint that coats it. Good Job adam.
First time I tasted Wagyu was at an "American" steakhouse in a small town not far from Kobe in 1983. I did not know then but no steak ever tasted that good ever later. Came on a heated cast iron plate with a blob of tarragon butter and a small bowl of perfect thick fries
Such lies
I can only imagine having wagyu and rice literally I’ve never had wagyu and I want it so badly because of this video
believe me, it's worth it. I've tried it myself and it's delicious.
@@kinga2540 no it's not
@@nikolasmad9 i mean.. if you dont find it delicious, they did anyway
Meat on rice is actually my favourite thing
The good thing is you only need a little wagyu to have a good eating experience. Not like Western beef where you have to eat a ton to feel satisfied.
Excellent video, I've never seen someone better describe what the feeling of your first bite of wagyu is. The wet sponge is the perfect analogy. Also I share your pain, my first time with wagyu I ate around 14 ounces and most of it came back up later that night.
"Please don't consume large quantities of this beef"
I don't even think my bank account can even afford a chunk of that lol.
"eat a small portion"
YOU UNDERESTIMATE MY POWER
"Eating too much of i-"
Gugafoods: impossible.
just take ur internet point
Let me get this straight: You comment something that is unrelated to the fact that I have two DANGEROUSLY DASHING girlfriends? Considering that I am the unprettiest UA-camr ever, having two hot girlfriends is really incredible. Yet you did not mention that at all. I am quite disappointed, dear toi
@@AxxLAfriku tf are you saying did you have an aneurysm and start typing
@@AxxLAfriku Dude... why? Why are you spending your time doing this? Obviously you’re just gonna ignore me as a hater, but I really just wanna know.
@@AxxLAfriku my man bringing schizoposting back
I saw the word, "Wagyu" on the sign outside an Arby's restaurant today. I typed the word into the search box on YT and found this video. Now I know more about it. Thanks!
Adam, you're such a blessing. You even put your way out to give us a bit of science in every video you have and no other channel can really compare.
4:11 so that‘s why I started hearing about Wagyu since 2012
I remember hearing Kobe all the time and I thought wagyu was some other low tier meat
@@ennisdelmar807 😂😂😂
Damn man.. I want to try it!!
you know where to get it lol
yeah i've never had it but i have had kobe and that's one best pieces of meat i've ever had.
So the next time I'm feeling bad about my weak muscles I can be pretty proud of my tender meat.
Attaboy! way to look on the bright side.
Friend request sent.
"If the Japanese couldn't compete on price then they'd compete on quality"
-Japanese cultural history in a nutshell.
nintendo games be like
You are definitely not very old, or well versed on history
@@rileywebb4178 I dunno. Look at the shit they had to do just to turn shit iron into a half-way decent sword.
@@blackknightjack3850 yes, just not all of history. They exported a ton of crap post-war before other countries took the helm of being the cheap import king.
@@blackknightjack3850 european swords were much better
another great way to cook it is to slice strips it as thin as possible (when the meat is cold) and just sear it on one side only - it’s done when the blood bubbles through in the top and you can see it cooking on the side like a tuna steak... take it off add salt and out the seared side on your tongue and feel it all melt away like a marshmallow- amazing!!
Went to Japan last December and went to an all you can eat A5 restaurant in Ginza called Ginza steak. Picked the second tier AYCE and went ham (or in this case beef). They give you a bit of a sampler in addition to the AYCE, scallops from Hokaido, a beef tar tar and some rice and soup all of which were amazing. I ate a lot of A5 and so did my brother. I don't know if this made a difference but that same year, I practiced Keto for about 6 months. I felt great and to be honest, I ate like a maniac in Japan and did not feel a nasty full feeling at all in every meal. My brother who ate a bit less wagyu than me felt fine, but as soon as he got up, he had vertigo and had to hold on to the chair xD. Yes people, this stuff is the real deal.
I'm so glad Adam is treating himself to some nice luxury food, he deserves it
You deserve a sense of individuality.
I appreciate him pronouncing it correctly ✨
Instead of water, drink some red colored, grape based artisanal solvent, goes very well with fat and protein!
Artisanal solvent. Interesting
Wine and steak. 😂. Classico.
This is an interesting channel for thinking people who want to understand the science behind cooking.
Whenever there's a popular thing, people like to call it overrated. But damn, when I ate A4 Wagyu in Kobe, Japan, I couldn't deny it was the best steak I'd ever tasted.
It's expensive, but I'm really not exaggerating when I say that it's the best steak I'd ever tasted in my life.
I'm really happy that you bring up the "cautionary tale" of eating a lot in one sitting. I've gotten Wagyu in Japan at butchers, as well as what is imported in the US, and quite honestly I've found it to be identical (which is good and what you should expect). And in both cases, I've found the flavors can become overwhelming. Certainly delicious, but something I find best enjoyed in moderation in the Japanese style, as opposed to American style.
Many of the other food channels I follow will talk about sitting down and cooking a 20oz wagyu ribeye and start eating it, and all I can think is "1/3 of the way in and I'd be tapping out!" but you gave an honest opinion that I wholeheartedly agree with.
And also a great call on the final temperature. The first time I cooked wagyu I was absolutely terrified of overcooking it, so much so that I served it blue. Delicious nonetheless, but in subsequent wagyu adventures I've become much less worried and have aimed for a solid medium (my typical American steak being medium-rare).
I would say that someone who would eat a 20oz wagyu steak doesn't really care about food. It's just status.
Naaaaah, a pound of weed and a few twicce-baked potatoes and that bitch would be gawne!
me: "I'm broke, there is a pandemic, I can't afford anything"
also me: "looks at Wagyu prices and tries to justify a purchase"
lmao same, I wish I could blow £50 on even a small, average quality cut, let alone that beast Adam has.
Just use adam's sponsor, it will help him and also give you cheaper prices
@@tobiassiagian2562 its still $100 for a wagyu steak, that ain't cheap.
@@xander1052 i said cheaper.
You might just start another pandemic by eating meat.
Could you make a video on hanwoo beef? I’ve heard it’s similar to Wagyu in terms of quality and marbling, and it doesn’t seem to be as well known in the US.
It's basically the same story with Wagyu. Korea doesn't have as much land for cattle, and so instead of focusing on mass production, they focus on quality.
I love how often Adam's videos include references to published academic research. Keep that up please!
The way he says “I’m a big boy” is so funny to me
The wife and I had some for the first time a couple of weeks ago. We got about 300g of the cheapest cut (still about $30 in japan, so I can't imagine what the price is in the US) pan seared it to medium. Melted in our mouths legit...
I miss out on a couple of months watching and my mans talkin bout beef lookin beefy as hell!!!! Adam getting them gains in right! those arms that neck!!!! gaaaaaaaaaahhh i love it!!!
I believe 5 refers to quality, not just marbling. There's a separate scale from 1-12 that's strictly for marbling, and the upper end of that is required for a 5 quality, along with other factors.
BMI
Well thank you Meat Markiplier for the comprehensive review of Wagyu!
Anxiety is staring at the block of wagyu while remembering its fat is so abundant it starts melting at room temp too long.
@Kyle Griffin Yeah, most animals fats when they thaw and warm up to room temp will start running. If you do the same with handling fish, you'll feel the oil on your hands. Since wagyu is surrounded by so much of it, it just starts running all over the place lol
@@ArkayeCh it’s even worse than normal: The unsaturated fat in wagyu has a lower melting point and it eventually finds its way out if not kept cold. I’ve had 70/30 fat-to-meat wagyu before, and it basically went freezer->season lightly->Max heat sear 10s->flip, repeat->mouth otherwise the meat would shrink into oblivion.
@@romannasuti25 Like a fatty sponge.
Given what you said about the best ways to eat this, your meat-shipping friends might benefit from shipping the meat out in chunks about the size of a large steak, rather than in a giant block like that. I get the impression that if you thaw out that entire block you'd be hard pressed to solo your way through it all before it starts to go off. If instead you got several smaller bricks, each of which containing about 4-6 "candy bars," you could thaw each individually, eat off them over a week or so at a responsible pace, and then thaw the next.
He may have ordered it as a roast to save a lil scratch
"Thaw"? I'm pretty sure freezing this meat would reduce its quality.
@@ThreadBomb This meat came frozen on dry ice, you dingus. He literally explained how he thawed it in his fridge.
@@ThreadBomb please let me know how it goes next time you ship unfrozen meat
@@ThreadBomb he has a great video on modern flash freezing and how it differs from the food damaging process of earlier eras.
I work at a restaurant where I have the privilege of trying A5 somewhat regularly so I’m trying to learn more about it but when you compared it to a sponge I gagged a little bit lmao
It was a great comparison with the fat cells but the visual of the sponge really got me hahah Thank you for the info (:
"Eating too much" of Wagyu?
*Guga has entered the chat*
*Guga is typing...*
There is no such thing as too much fat for humans.
@lizetong qiu lol sugar is the main reason. Fat is not so bad. This clean animal fat is ez for us. I mean if you are a pound of wagyu a day probs not healthy.
@@ethanlamar9018 yes sugar is very bad. Sugar industry paid for research against fat
@@ethanlamar9018 1 gram of fat is 9 calories.
1 gram of sugar (carbohydrates) is 4 calories.
@@prodbyDxv Calories really don’t matter. Sugar is bad for blood pressure, inflammation, and can lead to heart disease.
We need fat though, yes meat fat is not good, but the effects aren’t nearly as direct and bad as sugar.
Also.... sugar as in natural sugar is also not nearly as bad as corn syrup or artificial sweeteners.
Also... different fat, different calories. Sugar cals and fat cals are not the same.
Also.... 1 pound of wagyu is better than 1 pound of cake.
Also... idk what your comment means or what you are proving.
"you're gonna have a bad time"
-Adam Ragusea, 2020
what
Adam ragusea is sans
mmmm kay
Sand Undertall
@@sonicroachdoggjrraven3263 mmmmm yes under tall
Yo this is an awesome video. You explained it wayyyy better than anyone else I have seen
My father made up a wagyu tomahawk steak for Father’s Day last year and I will say it literally is one of the best things I’ve ever eaten. Wagyu is no joke
dang is ur father a millionare
@@fleuttre4510 which one?
@@dragonfruit8830 maybe you meant sugar daddy ;)
I simply cant understand how the world made be a historian scientist chef, but i simply love it
This is the wagyu video I’ve been waiting for! Thanks Adam!
Adam's video is super detailed. It never ceases to amaze me how good you make these videos. I discovered you by accident and damn you inspire me.
edit : typos
7:10 I'm almost certain that you know the debate of saturated fats and their implications on health is debated even in the expert field. Mentioning that waygu has less saturated fat is kind of mute seing as rumenic acid and palmitic acid are not correlated with heart disease.
The fact that waygu has a higher proportion of monosaturated fat (oleic acid) than all other fats, especially polyunsaturated fats, is a much more agreeable 'healthy' attribute.
Your descriptive skills are through the roof! Love the sponge bit
Adam: "In Argentina beef is cheap"
Me: *cries in argentinian as inflation is destroying us*
Same beef is not cheap in Australia either
@@briannaward2607 I mean beef just isn't cheap really, Fillet can be over £30 per kg here and Sirloin £15-20+ per kg, while I wish I could eat steak every week, my wallet just won't allow how much more expensive it is compared to pretty much all other meats.
It kinda is cheap tho, grass fed beef is still the most common practice and you can get a kilo of the highest quality beef for less than 10 usd
This man is a accredited economist, a culinary biologist, an educator of nutrition, a knower-of-shit, a board seasoner... and you question him why? Because you’re living there and he is not? I don’t think first hand knowledge beats baseless assumptions sir. This is the series of tubes not real life. Season your board loser! 🤣
“Eat a small portion.” Adam I think you underestimate how violently American I am.
Japan: Rice, rocks and cities
Checks out
Great lesson. I bought a big azz Wyagu steak and my belly ached when done. That piece musta cost north of $400 but what a beauty.
Adam: *eating tiny slivers of wagyu*
Guga: _so you have chosen death_
Adam: ".. producers were rightfully terrified that they were about to get muscled out of their own market."
Me: 'Muscled out,' I see what you-
Adam 2: "'Muscled out, ' I see what you did there. "
Me: ...
...
I hate you
This dude literally helped me rethink my steak life. Thank you
me: *is broke, vegetarian grad student*
also me: "yes I do want to watch this video exclusively about insanely expensive meat"
Well its always a good idea to get more knowledge in your head so you can brag to your friends about it :D
LITERALLY SAME
I’m pescatarian and never had beef in my life, but damn that looks good
Vegetarians still kill cows smh.
@@firstname3857 no ♥️
i baught some waygu for my first time earlier this year. cooked over charcoal. i havent had a steak with that type of flavor since. was amazing
That guy from Kitchen Nightmares who hates his son and can't cook a burger would love this video. Also, I want some Gushers now.
The new marketing saying for Japanese tourism: "Japan doesn't have much land at all and a lot of what they do have is rocks. The rest is rice and cities." 😄
Curious how bad flare ups can be when grilling. Don't really have any experience grilling in general nevermind grilling fatty meats.
I've seen it be done on a stone grill (sort of a hot plate of solid rock over a fire) idk if you'd want to grill a meat that expensive over your typical propane or charcoal, the smoke would cover up the flavor your paying for
If you grill it over an open flame, it’s almost always going to engulfed in fire
It depends on your grill. And how much your grilling.
For a beef steak you want your grill really hot. But put the fire more to one side.
Slap the meat down on the hottest part of the grill to sear it. Make sure you do both sides.
Then move the meat off the direct fire to finish cooking to your desired doneness. The fat will not drip on the fire so it should cut down big-time on flare ups unless you are grilling a lot of meat.
However I like my steak blue rare so I usually never have an issue with it anyways. But I get good results with this method when grilling for get togethers.
Comming from a guy that has done this in yakiniku resturants in Japan.... You have to have a REALLY low temp on the grill but ends up tasting amazing (though not my favorite way to have wagyu, that would be hotpot), hell, you want a way lower temp even when cooking it normally for optimal results
Flare ups occur quite often but as long as you keep a careful eye it actually helps develop more of a crust without overcooking it seeing as the direct heat would form that crust faster.
another great video adam. been here since about 10k subs and you’ve really grown amazingly and i can see why. keep up the good work my man
“Don’t eat too much Wagyu!”
*_Guga will remember that_*
It amazes me that you were able to keep the Wagyu sitting out, in shot, under bright lighting, without keeping it from or going near spoiling.
How fast do you think meat goes bad? It will take more then a few hours
Pretty sure he's just making a joke about how wagyu spoils faster than normal.