I absorbed this like a sponge. Seriously, I can't believe we live in an era, when content like this is free to watch. You guys are absolute legends! So passionate about our craft. Thank you! Hats off to you Sirs.
I agree. On UA-cam I get to admire so many people who are superb at their chosen field. I'll never be them, I'll never excel the way they do, but I get to share in what they want to show of their vast knowledge to those not that well versed. In the old days so to speak it was merely actors, singers and athletes, and now it's so much more.
I'd love to see this for other meats - beef varietals get talked about all the time, but pork, chicken, and lamb have so much variance. I get to work with Stream Farms ridiculously good organic chickens and the flavour and colour are so different from what you get in the supermarket
Would love to see the lads work with variations of chicken/poultry. From conventional, to free range, to heritage breed, there's some decent options they could work with.
Exactly this. When I lived in Scotland, my Flatmate's other half's parents were estate keepers in the highlands and occasionally we'd get some of the meat from the estate because they knew both me and my flatmate loved to cook and would share some of basically "their cut" of the estate's meat with us. Pretty much all of it was poultry and it was easily the best I've ever had.
what makes your channel unique is the dynamic duo of modern top tier chefs who dish out just the right balance of banter and excellence, easily my favourite channel at this moment
Ya they are truly the modern day chef. They get how to interact and powerfully use media but they are also true pros with real passion for what they do with no clickbait bullshit.
Finally a food channel that recognizes Galician blond for what it is. As a Spaniard I'm always amazed how people just don't know about it or it just doesn't show up in many other food channels. I guess it's our fault since we suck at marketing anything we do here lol. Like Spain has the best pig by a long shot, Iberico pigs are just on another level. In my opinion (and yours as well) we also have the best beef, like Wagyu is good yeah but it´s an experience, you won´t be eating a wholse steak on your own, but Rubia Gallega steak you eat the sh*t out of it and you dont get overwhelmed like with Wagyu. Also, people say that Italian olive oil is the best but the funny thing is that Italy is the biggest buyer of Spanish olive oil and olives, which are often rebranded as italian olive oil. You can check a lot of "italian" olive oils and many of them are actually produced in Spain but bottled in Italy or produced with Spanish olives or a mix of Italian/Spanish olives. All im saying is that we suck at marketing our thing, it almost makes me mad that you guys are better at marketing Spanish food and produce than our own government. Anwyay, Great video like always!!
@@benlevin7296 i bought one of the steaks from Basco, it was over hung for my own liking it stank when i defrosted it and i couldn't eat it, i used to be a bucher in my youth and we hung our Aberdeen Angus carcasses for 2 to 3 weeks, never longer than 3 weeks
This was a really fascinating thing to watch. I love that you guys talk to us like we are adults. Discussing the kill rate when it comes to the price. How they are bred and raised and straight up how much it would cost to serve us. Refreshing and eye opening. Thanks Fallow team!
Finland is actually a very good country to grow cattle in. Reason being that we can't grow shit except grass in a large portion of the country 😂. Also we just produce good, clean food.
some important context around wagyu wagyu just means japanese beef. If you are in Japan A5 beef will be sold under the name of region they were grown in e.g. kobe, matsusaka, miyazaki etc. Pretty much every prefecture produces their own slightly different variation and competes to be the best. Miyazaki beef has actually won the most awards within japan, the fat is slightly less ridiculous as Kobe beef allowing for more beef flavour. The cow breed that is responsible for most of (if not all im not 100% sure) of the A5 beef is the tajima black cow. Its also important to note that basically no one actually buys a full steak of A5 beef, half due to cost but also how insanely calorific it is. The price here is also heavily inflated since the amount of A5 wagyu sold abroad is heavily restricted, plus not all A5 beef is as expensive as kobe.
As with anything else Japanese of premium quality, this is stupidly overpriced for the sake of being marketed as "more premium" than it actually is, if it makes sense. I'd personally have a good Angus over any Waigu any day, all things considered.
i got a 300g A5 BMS 8/12 Ribeye for £59, it's obviously not from the 3 main Wagyu regions but it still looks insanely marbled ... i got it from Dukeshill, it's still in my freezer
One of the most overrated things on the planet is a Western-style Wagyu steak. It's like eating a block of butter, just insanely rich, and nauseating. As they said, it is simply too much. Eating the tiny cubes like they do in Japanese restaurants? Sure. It's fine. 200gr slab of it? Insane. And given the price, I'd rather get something else. I'm in Tamworth, Australia, and that's the home of Jack's Creek, the guys who keep winning the World's Best steak, and I can pick it up locally, but really, I'd rather plain ol' well-bred Hereford, or Angus. In fact, my local butcher raises his own Angus, and sells it exclusively in his shop, and it's my favourite. Local, well-hung, and carved on an apple gum block...
I dont know if this makes sense but... the way chefs handles meat compared to how I handle meat reminds me of how the midwife handled my baby compared to the way I handled my baby.
Hanwoo is beautiful. We Koreans like a little more chew and very beefy flavor in our grilled beef. Would be interesting to see a Hanwoo rib that's been dry aged 45 days, which is not as common in Korea...
@@feastmode7931 I noticed also that what they said here about the drawbacks of Wagyu and the good about Galician is exactly this... Which is why I think Hanwoo would have blown their mind (Sadly I cannot eat any of these though since they never have a kosher slaughter and preparation due to corruption)
14:05 The Paddywhack. As an Irish person, my ears pricked up. According to Wikipedia: "The term "Paddywack" was used from at least the early nineteenth century to describe an angry person, specifically a "Brawny Irishman". From at least the 1970s sensitivity over possible racism has meant that the song is often sung as "Knick-knack patty-whack", particularly in the USA." Always interested in the etymology of words and phrases!
Content is exceptional. Very entertaining. But most importantly, i love the chemistry between these 2 guys. Best feeling in the world to work alongside with someone, who you just click with! Mutual respect is there to the highest level! This is what real friendship looks like! I could really imagine working alongside this two!
I really enjoyed the comparison of the different breeds. Have learned some interesting things from your channel. Thank you for what you do. Really nice job.
I was lucky enough to have Kobe beef at the New Otani hotel in Tokyo in 2001, when I was on my only ever work trip there - i'll never forget how soft it was ... literally cut it with a butter knife. Love this episode in reminding me of that - really learned a lot and you both looked like you had so much fun making it!
this might just be me, but after the countless video's of people trying various types of wagyu steak, and also having been fortunate enough to try some myself.....i have to say that i prefer some of the more 'simple' cuts; Cheek (Braised) Ox Tail (Braised or Stewed) Beef ribs (Braised) Bavette (Seared) Brisket (Smoked or Braised) Excellent video though, i very much enjoy the 'No Bullshit' video's the chefs do.
Tremendous work and clever stuff. Would love to see a Pt.2 with Chianina and Charolais in the line-up. Old dairy cow definitely the way forward for steak connoisseurs. Brilliant to see the Aberdeen Angus come through so strongly. Shame about the disappointments of both the Dexter and Belted Galloway as both have amazed me in the past…but the individual animal, the farm etc such big factors.
The US is probs one of the premier countries for quality steaks, yall just have large availability differences between different wealth classes cuz, money
@shishkebab6473 it's not money that separates quality of food supply, it's where you live. If you live in a rural area with farmers you can buy directly from, you can buy a half a cow and put it in your freezer. The WEF types don't want you healthy and strong so they can cram you in their 15 minute concentration camps, so they're attacking the US food supply.
It was my birthday recently, and as a treat for the family, we tried Waygu for the first time(work gave gift cards for Xmas). I splashed on 2x 300gm Australian Waygu steaks with a marble score of 5 based on Guga's advice on how to enjoy Wagyu as a steak. Like the guys, a little splash of oil in the pan to start the steaks, and they were almost deep frying by the end (saved the fat!). Split between 3 people, we ended up at about 200gms each. None of us finished our portions, with the consensus being that the meat was too rich. I recommend everyone try Waygu if they get the chance, but as per the video, it's different from a steak from your local, and you can't eat too much due to the fat content.
Texas dude here: I've had all (5) types of Wagyu in Japan many times, as well as at US steakhouses and also purchased from the grocery store. For us Americans, there is NO comparison to a "prime" Ribeye you get from Perry's (Morton's, Ruth's Chris, Vic&Anthony, etc), and is available at every local HEB. Wagyu while "okay" is just way too fatty for us American beefeaters. Prime Angus ribeye is the "perfect" marbling in my opinion.....
Yup. A piece of Wagyu served as a Western style steak is terrible - it's like eating a brick of butter, and I don't mean that in a good way. It's cloying, nauseating. I want to taste meat. On the menu, every time, I'll ignore the wagyu, and go for the other breeds every time. (Heck, I've got teeth: I'll take a really nice piece of rump over the ribeyes and fillets - I'll get a 400g steak for less than a 200g piece of Wagyu that way).
Glad to see my home country, Finland, so splendidly represented! I had no idea we had cattle that famous and revered. But then I'm a complete noob when it comes to these things.
Excellent video. Never seen this channel and excited to subscribe. I am constantly stumped however by how so many professionals refuse to properly pronounce Wagyu. One of these guys is consistently correct. The other calls it ‘Wahgoo’. Although this is not uncommon it always sounds like a toddler unable to pronounce the actual word. Every other millisecond of this was sublime!
That was an awesome video! Really enjoyed it. I had no idea there was that variety of beef available to the market. In America, like you pointed out, it's all Angus. I sure would like to try the Gallician breed. An idea for you guys, how about a new kind of steak house that gives you 5-10 choices of steak breeds. That would be awesome. Thanks so much for the time you spent on the entertaining and informative content.
A5 is so fatty, you want to cook it at a lower heat, to medium. It's practically impossible to turn it into shoe leather, while the longer cook renders more fat which increases the meat to fat ratio, which means more beef flavor. Unlike other steaks where you want to maximize the fat to meat ratio when cooking it, you want to treat A5 the opposite way. If you don't believe me, look at how they cook it in Japan. They cook it, cut it while it's cooking (which is a deadly sin for any other steak) and cook it in cubes to increase the fat rendering.
Love how these guys are geeking out on all these meats, all the information that the present. They find themselves as explorers on a mission to discover new territory… haha love ut
So happy to see a cow from the Iberian peninsula! I'm from Portugal and we have insane quality of beef. Spain is the same. The one you got is from Galiza, right above the Minho region of Portugal, where I'm from.
The effort and creativity that goes into these videos make them unlike any other videos out there. Fallow is an incredible restaurant, but who knew they were great UA-camrs as well!
0:37 I know from doing texas style offset smoker bbq, that its near impossible not to slap a good sized piece of beef during prep. It just comes naturally.
Epic video once again lads. Although I’d love to join you in the amount of wine you consumed during this test! An old friend and I used to have occasional “Plasterchef” parties. Pair a drink with every dish. I reckon you’re on the same hymn sheet lads. Great work as always. X
Very instructive. I love the history lessons and I appreciate that you chefs mentioned “from a professional kitchen perspective” because I never wish to fellate my friends and family with cooking jargon… I just want what’s delicious and available to get the job done when it comes to a fine meal. Cheers
This video was disgustingly expensive to make lol. Thank you guys for all the hard work.
Definitely into the thousands of pounds
well they didnt get hanwoo lol
@@ektran4205 they dont export
@@ektran4205no exports of it
@@ektran4205 Because you can't get hanwoo...
I absorbed this like a sponge. Seriously, I can't believe we live in an era, when content like this is free to watch. You guys are absolute legends! So passionate about our craft. Thank you! Hats off to you Sirs.
Enjoy this while we can!
I agree. On UA-cam I get to admire so many people who are superb at their chosen field. I'll never be them, I'll never excel the way they do, but I get to share in what they want to show of their vast knowledge to those not that well versed. In the old days so to speak it was merely actors, singers and athletes, and now it's so much more.
I'd love to see this for other meats - beef varietals get talked about all the time, but pork, chicken, and lamb have so much variance. I get to work with Stream Farms ridiculously good organic chickens and the flavour and colour are so different from what you get in the supermarket
^THIS! I didn’t even know chicken could look different than what you get at the market!
Would love to see the lads work with variations of chicken/poultry. From conventional, to free range, to heritage breed, there's some decent options they could work with.
A good pasture raised chicken is something of beauty. Very very hard to source.
Hi james
Exactly this.
When I lived in Scotland, my Flatmate's other half's parents were estate keepers in the highlands and occasionally we'd get some of the meat from the estate because they knew both me and my flatmate loved to cook and would share some of basically "their cut" of the estate's meat with us. Pretty much all of it was poultry and it was easily the best I've ever had.
what makes your channel unique is the dynamic duo of modern top tier chefs who dish out just the right balance of banter and excellence, easily my favourite channel at this moment
spot on description!
Ya they are truly the modern day chef. They get how to interact and powerfully use media but they are also true pros with real passion for what they do with no clickbait bullshit.
Finally a food channel that recognizes Galician blond for what it is. As a Spaniard I'm always amazed how people just don't know about it or it just doesn't show up in many other food channels. I guess it's our fault since we suck at marketing anything we do here lol. Like Spain has the best pig by a long shot, Iberico pigs are just on another level. In my opinion (and yours as well) we also have the best beef, like Wagyu is good yeah but it´s an experience, you won´t be eating a wholse steak on your own, but Rubia Gallega steak you eat the sh*t out of it and you dont get overwhelmed like with Wagyu. Also, people say that Italian olive oil is the best but the funny thing is that Italy is the biggest buyer of Spanish olive oil and olives, which are often rebranded as italian olive oil. You can check a lot of "italian" olive oils and many of them are actually produced in Spain but bottled in Italy or produced with Spanish olives or a mix of Italian/Spanish olives. All im saying is that we suck at marketing our thing, it almost makes me mad that you guys are better at marketing Spanish food and produce than our own government. Anwyay, Great video like always!!
Agree with you about Rubia Gallega. Do you know why it isn't available in the US? I would definitely be a customer!
Interesting indeed
Can't wait now! 🤤
Great to hear some pride in your food produce! It took me to leave the uk to properly realize we too have some superb products on offer
@@benlevin7296 i bought one of the steaks from Basco, it was over hung for my own liking it stank when i defrosted it and i couldn't eat it, i used to be a bucher in my youth and we hung our Aberdeen Angus carcasses for 2 to 3 weeks, never longer than 3 weeks
You guys smashed it out of the park on this one.... great job
when one chef snorts all the charlie right before filming....
LMAO
10:20
Dude is flying 🤯
@@colingrey9326 If you know you know
Baste...
This was a really fascinating thing to watch. I love that you guys talk to us like we are adults. Discussing the kill rate when it comes to the price. How they are bred and raised and straight up how much it would cost to serve us. Refreshing and eye opening. Thanks Fallow team!
Finland is actually a very good country to grow cattle in. Reason being that we can't grow shit except grass in a large portion of the country 😂. Also we just produce good, clean food.
Dane here: I'm kind of ashamed I didn't even know. I'll ask my butcher for Sashi next time I go there!
Just breed a cow that can eat trees and you're set.
The Finns tho, are they even human?
How much was snorted during the making of this video?
They definitely had a few drinks before filming this, and for that, I'm thankful.
They got some columbian drinks😅
One of your best vids. Quickly becoming one of my favorite channels
some important context around wagyu
wagyu just means japanese beef. If you are in Japan A5 beef will be sold under the name of region they were grown in e.g. kobe, matsusaka, miyazaki etc. Pretty much every prefecture produces their own slightly different variation and competes to be the best. Miyazaki beef has actually won the most awards within japan, the fat is slightly less ridiculous as Kobe beef allowing for more beef flavour. The cow breed that is responsible for most of (if not all im not 100% sure) of the A5 beef is the tajima black cow. Its also important to note that basically no one actually buys a full steak of A5 beef, half due to cost but also how insanely calorific it is. The price here is also heavily inflated since the amount of A5 wagyu sold abroad is heavily restricted, plus not all A5 beef is as expensive as kobe.
Thanks!
As with anything else Japanese of premium quality, this is stupidly overpriced for the sake of being marketed as "more premium" than it actually is, if it makes sense. I'd personally have a good Angus over any Waigu any day, all things considered.
i got a 300g A5 BMS 8/12 Ribeye for £59, it's obviously not from the 3 main Wagyu regions but it still looks insanely marbled ... i got it from Dukeshill, it's still in my freezer
One of the most overrated things on the planet is a Western-style Wagyu steak. It's like eating a block of butter, just insanely rich, and nauseating. As they said, it is simply too much. Eating the tiny cubes like they do in Japanese restaurants? Sure. It's fine. 200gr slab of it? Insane. And given the price, I'd rather get something else.
I'm in Tamworth, Australia, and that's the home of Jack's Creek, the guys who keep winning the World's Best steak, and I can pick it up locally, but really, I'd rather plain ol' well-bred Hereford, or Angus. In fact, my local butcher raises his own Angus, and sells it exclusively in his shop, and it's my favourite. Local, well-hung, and carved on an apple gum block...
I dont know if this makes sense but... the way chefs handles meat compared to how I handle meat reminds me of how the midwife handled my baby compared to the way I handled my baby.
No, it doesn’t. But I suppose you didn’t expect it does.
You'll go blind handling your meat too much.
I loved watching this because it was like witnessing two blokes become progressively more and more drunk on steak
Love this channel guys , can’t wait to eat at your place one day
Same here going to a concert in London around may or June hopefully have time to try out Fallow
33:29 My dog when I cook a steak
You guys are genuinely my go-to if I don’t know something. You guys always lay it all out so simply and so cleanly. 10/10
Honestly, I hope you guys get to Korea with Josh and Olly . I think the ranking might change.
Yes, I have no idea how they missed Hanwoo
Hanwoo is beautiful. We Koreans like a little more chew and very beefy flavor in our grilled beef. Would be interesting to see a Hanwoo rib that's been dry aged 45 days, which is not as common in Korea...
Can’t buy hanwoo outside of Korea, they are strict about that.
@@feastmode7931 I noticed also that what they said here about the drawbacks of Wagyu and the good about Galician is exactly this... Which is why I think Hanwoo would have blown their mind
(Sadly I cannot eat any of these though since they never have a kosher slaughter and preparation due to corruption)
You guys are killing it. Awesome idea. This was one hell of an expensive video to produce. Gotta thank you two
Easily the best food channel on UA-cam. Cant wait to visit your restaurant next time Im in london.
They have made me experiment. My spice cabinet contains a few extra bits instead of salt and pepper.
andy cooks
Yeah this was so informative and enjoyable. Awesome video. Appreciate you guys sharing your knowledge and technique.
Absolutely these fellas are knocking it out of the park! EPIC.
Once you notice Will's comb over, you can never unsee it.
That genuine "Oh fuck" when cutting the A5 lol amazing content as always! favorite food channel 100%
This video is insane in quality, love how passionate you both are!
9:05 excellent show of diversity there Jack. Appreciate it 👍
Amazing video, thanks for doing the tests we cant afford to do
I love the combination of casual humour with utter high end professionalism. Never pretentious, unless deliberately.
14:05 The Paddywhack. As an Irish person, my ears pricked up.
According to Wikipedia: "The term "Paddywack" was used from at least the early nineteenth century to describe an angry person, specifically a "Brawny Irishman". From at least the 1970s sensitivity over possible racism has meant that the song is often sung as "Knick-knack patty-whack", particularly in the USA."
Always interested in the etymology of words and phrases!
By irish person you mean you drank at an irish bar once in your native state?
@@BASS-ALLIANCE-SOUND-SYSTEMThe demonym, Irish, is capitalised. I'm from Dublin, in my native state of Ireland.
my time as a Butcher late 1980s we called it the Camel's hair
@ No way, wonder what the etymology behind that phrase was?
You guys together have an unbelievable amount of talent at a level where people tend to start hoarding it jealously. Thank you for sharing it
Amazing video. I hope to see a part 2 because there are so many more breeds in this world which are underrated
We need the outtakes with all the facts being messed up! You know they have to be good.
Gutted we didn't see welsh black, would love to see how that compares - crackin vid thanks gents
Content is exceptional. Very entertaining.
But most importantly, i love the chemistry between these 2 guys. Best feeling in the world to work alongside with someone, who you just click with! Mutual respect is there to the highest level! This is what real friendship looks like! I could really imagine working alongside this two!
Is he on gear?
Really instructional.. It's a rare opportunity to see that many breeds of beef compared.
I love how positive you both are with everything, makes it super watchable
I really enjoyed the comparison of the different breeds. Have learned some interesting things from your channel. Thank you for what you do. Really nice job.
Absolute class. What a vid. I'd watch this over a netflix chef show any day.
I was lucky enough to have Kobe beef at the New Otani hotel in Tokyo in 2001, when I was on my only ever work trip there - i'll never forget how soft it was ... literally cut it with a butter knife. Love this episode in reminding me of that - really learned a lot and you both looked like you had so much fun making it!
A5 Wagyu beef at Fallow sounds good and all, but no can do! I got an eight thirty REZ at Dorsia. Great sea urchin seviche!
See you there Patrick 👍🏻
Your business cards must be hella fly
ceviche!*
Enjoy yer pretentious raw sea urchin
2:43 what happened there? Did he malfunction?
he functioned according to spec.
Oh dang my friend here in Texas bought a Belted Galloway bull!
Also great meat is raised, butchered and cooked well.
this might just be me, but after the countless video's of people trying various types of wagyu steak, and also having been fortunate enough to try some myself.....i have to say that i prefer some of the more 'simple' cuts;
Cheek (Braised)
Ox Tail (Braised or Stewed)
Beef ribs (Braised)
Bavette (Seared)
Brisket (Smoked or Braised)
Excellent video though, i very much enjoy the 'No Bullshit' video's the chefs do.
You guys could be taste testing celery, and I'd watch it over and over. I love videos like this.
Really appreciate you guys making such informative and entertaining videos! Managed to find a table near-ish my birthday, very excited!
Why does 1 chef have on "two watches" and the other chef has no watches?...Once I saw that, I couldn't concentrate on the video.
Tremendous work and clever stuff. Would love to see a Pt.2 with Chianina and Charolais in the line-up. Old dairy cow definitely the way forward for steak connoisseurs. Brilliant to see the Aberdeen Angus come through so strongly. Shame about the disappointments of both the Dexter and Belted Galloway as both have amazed me in the past…but the individual animal, the farm etc such big factors.
Throw in a Normande from France.
This was a treat to watch. Always love the knowledge you have 👏 hope this one goes viral for you
Love the videos of both guys cooking side by side
The video was absolutely banging. Learnt so much. Big respect for the effort you guys put into making this video.
Such a cool video. I’m loving your content.
As an American, I'm extremely jealous of British beef. The color alone is something else.
Go to a local butcher vs store bought
*colour mate, c’mon ;)
@@putthefuinfun1947 there aren't any in a lot of areas in the US and that's only going to get worse now
The US is probs one of the premier countries for quality steaks, yall just have large availability differences between different wealth classes cuz, money
@shishkebab6473 it's not money that separates quality of food supply, it's where you live. If you live in a rural area with farmers you can buy directly from, you can buy a half a cow and put it in your freezer. The WEF types don't want you healthy and strong so they can cram you in their 15 minute concentration camps, so they're attacking the US food supply.
It was my birthday recently, and as a treat for the family, we tried Waygu for the first time(work gave gift cards for Xmas). I splashed on 2x 300gm Australian Waygu steaks with a marble score of 5 based on Guga's advice on how to enjoy Wagyu as a steak. Like the guys, a little splash of oil in the pan to start the steaks, and they were almost deep frying by the end (saved the fat!). Split between 3 people, we ended up at about 200gms each. None of us finished our portions, with the consensus being that the meat was too rich. I recommend everyone try Waygu if they get the chance, but as per the video, it's different from a steak from your local, and you can't eat too much due to the fat content.
Another top class video. Epic!
Enjoyed the different expressions on the boys when tasting the A5. Smiles and frowns!
you guys are doing a service to steak lovers, thank you
Well done gentlemen! Very educational and entertaining. Thanks so much for the content!!!
Great vlog and very educational, thank you chaps!
As a chef on the other side of the world, I learn so much from you boys and I can’t thank you enough. This is the best food content on YT 👏👏👏
Me: I love ribeye.
Fallow Gents: What kind? Here is a 30+ minute discussion to allow you to answer our question.
Me: Fantastic!!!
Those guys' level of knowledge and expertise is astonishing
That was so much fun. Thanks fellas.
Genuinely great content lads, thanks and keep it up!
I love how all the beef is cooked perfectly! That is a skill they both have!
Wow, that's so informative!I envy you for the possibility to try them all.
Thank you for making this video. What a great resource for a home cook.
I love your videos. Honest, great information and just good fun. Brilliant!
Texas dude here: I've had all (5) types of Wagyu in Japan many times, as well as at US steakhouses and also purchased from the grocery store. For us Americans, there is NO comparison to a "prime" Ribeye you get from Perry's (Morton's, Ruth's Chris, Vic&Anthony, etc), and is available at every local HEB. Wagyu while "okay" is just way too fatty for us American beefeaters. Prime Angus ribeye is the "perfect" marbling in my opinion.....
Yup. A piece of Wagyu served as a Western style steak is terrible - it's like eating a brick of butter, and I don't mean that in a good way. It's cloying, nauseating. I want to taste meat. On the menu, every time, I'll ignore the wagyu, and go for the other breeds every time. (Heck, I've got teeth: I'll take a really nice piece of rump over the ribeyes and fillets - I'll get a 400g steak for less than a 200g piece of Wagyu that way).
@@hoilst265Exactly, when eaten in Japan it’s in small pieces as part of a bigger dish
I effing love this channel. Another fun and quite informative video, thanks guys.
Ahh what a great watch! Thank you so much for sharing your expertise and experiences with us :D Fingers crossed I can try your food someday!
Glad to see my home country, Finland, so splendidly represented! I had no idea we had cattle that famous and revered. But then I'm a complete noob when it comes to these things.
this has never been done before, truly cutting edge.. stuff here guys ;)
Unbelievable video guys, you literally did "every other beef breed" no youtube BS lies, there was some hard work here, super job chef and team fallow.
Excellent video. Never seen this channel and excited to subscribe. I am constantly stumped however by how so many professionals refuse to properly pronounce Wagyu. One of these guys is consistently correct. The other calls it ‘Wahgoo’. Although this is not uncommon it always sounds like a toddler unable to pronounce the actual word. Every other millisecond of this was sublime!
Excellent Video Thank You! we will eating at your place soon!
1. Thank you for the extra information you shared on each Beef you tried.
Phenomenal video. Can't wait to get to your restaurant the next time I'm in London.
That was an awesome video! Really enjoyed it. I had no idea there was that variety of beef available to the market. In America, like you pointed out, it's all Angus. I sure would like to try the Gallician breed. An idea for you guys, how about a new kind of steak house that gives you 5-10 choices of steak breeds. That would be awesome. Thanks so much for the time you spent on the entertaining and informative content.
Found out about y’all on Jolly, huge fan now. Keep it up boys!
A5 is so fatty, you want to cook it at a lower heat, to medium. It's practically impossible to turn it into shoe leather, while the longer cook renders more fat which increases the meat to fat ratio, which means more beef flavor. Unlike other steaks where you want to maximize the fat to meat ratio when cooking it, you want to treat A5 the opposite way.
If you don't believe me, look at how they cook it in Japan. They cook it, cut it while it's cooking (which is a deadly sin for any other steak) and cook it in cubes to increase the fat rendering.
You sir, are well travell.
Love how these guys are geeking out on all these meats, all the information that the present. They find themselves as explorers on a mission to discover new territory… haha love ut
So happy to see a cow from the Iberian peninsula! I'm from Portugal and we have insane quality of beef. Spain is the same. The one you got is from Galiza, right above the Minho region of Portugal, where I'm from.
Making this video was definitely not a mis.....steak. You guys are such good informative presenters! Excellent job! Also, I'm hungry now.
The effort and creativity that goes into these videos make them unlike any other videos out there. Fallow is an incredible restaurant, but who knew they were great UA-camrs as well!
I love these guys!!! You are an inspiration to many!
The brothers giving respect to all , loving the nod to my home town Ayrshire
Great video 👌🏻
0:37 I know from doing texas style offset smoker bbq, that its near impossible not to slap a good sized piece of beef during prep. It just comes naturally.
Amazing video, glad i can source Galician beef easily here :)
Awesome video
If you ever want to add a zero professional opinion to these taste tests……please ask me ! 🙏 Everything looks delicious
never been to Japan and never had A5, but Ive been to the Basque country, and the steaks there were the best I have ever had
Epic video once again lads. Although I’d love to join you in the amount of wine you consumed during this test!
An old friend and I used to have occasional “Plasterchef” parties. Pair a drink with every dish.
I reckon you’re on the same hymn sheet lads. Great work as always. X
Ye guys are going to be offered some TV contracts before long. Fantastic stuff as always.
Discovered your channel from Korean Englishman and I’m impressed with the types of beef comparison despite how expensive 😅👏
This was fascinating and shitloads of work to make! I will try hunting out some of these breeds 🙏🏻
Very instructive. I love the history lessons and I appreciate that you chefs mentioned “from a professional kitchen perspective” because I never wish to fellate my friends and family with cooking jargon… I just want what’s delicious and available to get the job done when it comes to a fine meal. Cheers
the boys had a couples pint before
I think the most impressive thing about this video was just how much steak you guys managed to eat! I'd really like to see how you treat bavette.
You guys cant be the best at cooking and the best at youtube thats not how its supposed to work Haha. Cheers love you guys.