Would LOVE to see an experimental food channel or a food channel in general where people do true double blind taste tests. No more hipsters like Buzzfeed going to a high-end restaurant knowing full well the price and the item they're eating and then "comparing" to something they had 4 days earlier. Garbage. Here's what you should have done: Set 2 piles of beef cubes. Blindfold the 3 guys. By using coin flips, give each guy 5 pieces of meat and have them guess SILENTLY as they go. That's a test right there. They can't look at the food or each other, or you.
There's a channel, uh, like about Sous Vide where he does it. Like, blind testing sous vide where they added butter during, and not. Or finished it with butter. Or stuff like that.
You completely destroyed any semblance of validity when you told them which steak was which, and then you buried it when you used a retired steak twice as thick for testing.
I’ve had both, and yes. I can tell the difference. And the retired dairy cow ribeyes look nothing like proper wagyu. You bought some Australian wagyu stuff. Nothing is comparable to Japanese wagyu A5.
Oil on Wagyu? And cooked and cut wrong! Check out Guga foods on how to cook the steaks mate! Good quality video on the editing whilst cooking. Music spoils the rest.
First thing I noticed.. talking about the fucking smoking point, proceeding to use VEGETABLE OIL.. FOR A WAGYU. Such a fundamental lack of understanding. Wasn't even cooked well with his method.
@@matthewgeorgemortimer3050 Yes! Unfuckingbelievable he used vegetable oil! It's like buying a Ferrari and putting Pep Boys lowest grade of tires on it and none of them match.
I'm so excited about this! It's something I already heard about and for me it's so great to know that every farmed animal is being respected for the whole period of its life! The problem for me it's finding someone that understands this! I live in italy and I don't think many people are willing to treat a retired dairy cow as meat produce. I will look for someone doing it, hoping to find something! Great video!
As my parents had a diary farm till their retirement 11 years ago (in north Sweden), I can say that cows that had good lifes are really underrated as meat. Problem is, its not easy to know how the animal lived when buying meat åt supermarkets or stores. Its a bit of hit and miss.
My grandfather was a meat cutter and butcher shop owner. He always said the best place to get a good steak in a grocery store is the discount section where they mark it down to move it out. They are aged in the cooler rather than sitting in your fridge at home for an indeterminate period of time.
Erik Granqvist well, it must be really hard to tell - the cow might have had a nice pasture, lot of space, good food... but what if it didn’t come along with its mates, even being bullied (no pun intended.. ok, maybe a little)? What if it made all the wrong choices, procrastinated, instead of developing itself, having the wrong values? That’s not a good life at all...
@@hunterj985 bro there is one thing in saying "i love kobe beef, even more than wagyu a5. you should try it" and something else in "Wagooo compared to real Japanes A5 Wagyu is still nothing" do you see the difference? on is stating your opinion, the other is some toxic gatekeeping. the only people who disagree with my comment don't understand sentence structure/diction, tone, public speaking, and might be autistic.
Should be noted at this point that you're clearly eating Australian wagyu which is very different from the Japanese stuff in how it's raised. Also old dairy cow is actually a Basque classic, it's called Txuleton, and has always been highly prized in regions where people bothered to fatten up retired dairy cows for slaughter after they're done producing milk. In addition the dairy cow was obviously dry aged, something seldomly done with wagyu, which will lend flavour and texture to the product. Personally I would always choose an old dry aged cow for flavour and ecology.
nobody covered this, as an american who hates factory farming and a youtube lover who is a foodbusker, this venture could have been a whole channel. John love your content, miss your videos.
Destroyed that wagyu man, not how you properly prepare a meat of such. This was a total failure, do a bit of research instead of going off your instincts.
I respect what they are doing with the retired dairy cow, and I'm sure that meat is amazing, but that Wagyu was not "top quality." Not even close, actually. Compare it to A5 10 marbling wagyu.
The beef he bought wasn't even from Japan :D if you look at the tag it says it's from Australia. And well... by rubbing oil on the wagyu before cooking it he kinda ruined it already :/
marco batista you don’t rub oil onto a wagyu, well at least an A5 wagyu. By rubbing it in oil and then searing it in more oil you completely overtone the natural beefy fat in the beef and the steak gets really greasy with all the extra oil and it’s own high fat content. So rubbing high quality Wagyu with oil is a sin.
it still doesn't come close to the Japanese A5. I'm not saying it's bad because it's still amazing beef, but there are just so many people thinking that Australian Wagyu is the same as Japanese A5 Wagyu and this is what annoys me.
Highly educational and important, the in the oven for five minutes trick added a lot :) My thanks both to you and the boys; and the people behind the cameras, that was a fun informative little video thank you well done :)
jonnycool5 buzzfeed already beat that to death. Yes, the food busker version is 100 times better, but uninitiated viewers probably won’t click on these videos since buzzfeed already murdered this genre with their bs.
Totally agree, this is a great idea. It would help if you could point us where to buy such stuff in a supermarket too. In fact, what about meat buying in general - some tips of what to look for would be great. Sometimes I look at steaks with marbling on but they turn out to be pretty tough, maybe there's more I should be looking for?
Funny thing is, my dad has raised cattle and worked around or in the beef industry since he was very young, many years ago before this was a thing he would always say that the best beef you could ever eat was that of a mature Steer that was loose in a field and walked and exercised its whole life. He said the meat may be a bit tougher but makes up for it in flavor. Great video as always.
This video was a real eye opener especially for somebody like me who can't normally afford the wagu. The retired dairy cow seems like the way to go and the experts all agreed! Thanks for the awesome videos, love your content!!
Just talking between family and friends about dairy cattle verse steers or cows for getting the best beef. Ran across this video and it was meant to be. You have answered every question and crossed every T twice. AWESOME VIDEO!!! extremely helpful and educational.
That was such a fascinating video. Loving the format with the 3 experts. I love how different they are and how it shows in their opinions as well. Would love to see more. :)
Having grown up half my life on a dairy farm, the best ground meat i can remember came from those old cows. If I was in a dairy producing area again, wouldn't hesitate in the slightest to buy it from the butcher.
Magnus Nilsson, the chef at Faviken, says the only beef he likes cooking is retired dairy cow because it’s got such a better flavor than normal beef. It’s the only steak he serves.
I'm farmer in New Zealand, from large scale pasture-fed beef through to dairy farming. We raised steak for Outlands, which is widely regarded as the best steak available (it's served to the Queen) I've tried a lot of steaks, from old dairy cows, to wild scrub bulls to Outlands. Outlands has always been by far the best due to the combo pellets/grass finishing of R3 steers. A quality beef animal comes second, a good Angus easily out does a Wagyu on pasture (Wagyu are bred for grain finishing). If you're not as invested in flavour a dairy animal is acceptable as long as she hasn't been milked. As soon as you milk them, they're not worth the effort. They are as tough as old boots with no good flavour. The steak you're seeing in the video requires a huge investment of feeding to get to that level of fat compared to a beef animal, dairy cows simply do not gain weight the same way. They get fat, not muscled. What you have here is a lean old animal caked in lard. Each to their own, I'm not bashing anyone for liking them. But the realities are dairy cows aren't going to be replacing beef cattle anytime soon.
@@toshibazenith1966 and I'm an American but I can pronounce it correctly. It's called not caring enough to make sure you're not butching someone else's language.
As a layperson in the kitchen who dabbles but comes from a high beef producing area I love older beef for its flavor and texture. Wagyu is amazing for sure and I’ve had it. Too expensive to eat at home but I do cook a lot of beef. One thing I think you should try is a rare Sous vide prep of the dairy cow well seasoned with a very high heat sear and finish it with butter. It really brings the fat in the meat to its full potential. Give it a shot and see what you think.
Hey Food Busker. I'm a hunter, but I've been on and off about meat. I experimented with vegetarianism for a full month at one point. I saw this video shortly after it came out, and it completely changed how I see meat. I never realized meat could be enjoyed to this level. I am now a meat connoisseur, and try to cook meats at legendary levels. You played a huge part in that. Please continue preparing foods at legendary levels and uploading the content on UA-cam.
I feel like despite what the guy making this video thinks, Dairy cow since it IS just generally used in low quality uses will be harder to get, which might wind up shrinking that price gap. Since there's no demand for it yeah it should be cheaper, but that also means it's harder to get a hold of. I'd be really interested to see 1. whether it catches on, and 2. If the price difference between it and the wagyu stays so huge once it does and demand increases for these cows that arguably take longer to produce than a wagyu does.
No luck... Any beef over 30 months of age here in Canada / the U.S. is heavily restricted from entering the food chain. They end up being 'parted out' and don't show up as regular cuts at the butcher. Some might, but no-one is willing to risk a BSE scare that would restrict movement of cattle between the two countries. Maybe I need top buy a black market dairy cow and slaughter it myself.
Living in the middle of the west country for more than 20 years now i can say whole heartedly good beef is always from a dairy herd if you can find it....
There are several beef steak variables for which we have UA-cam videos. This is just one. One. There are also the Dry Age beef videos. You take a steak or preferably a whole rib roast or New York strip and you put it in a vacuum bag in your refrigerator for a couple months. Two. The Sous Vide videos. You take a regular steak and put it in a vacuum bag and cook it in a water bath for an hour or so. Then you take it out and sear it with a propane torch. Three. There are the tenderizer videos. You take a regular steak and cover it with salt, or pineapple juice. or papaya. The steak will be more tender but maybe not more flavorful. There are other devices for cooking the steak. There is a gizmo which I bought that cooks a steak in your microwave. It works fine for hamburgers but works less well for steaks. I also have a device that has a matrix of little thin knives that tenderizes the meat. Japanese restaurants use big automated versions to tenderize pork for Tonkatsu. I currently cook my steaks on a ribbed cast iron griddle pan that I heat on a butane stove outside. But I'm looking into other methods.
I really did enjoy this type of format, and pretty accurate judges as well. With beef, I prefer the cheaper cuts, like shin or cheek, much more flavor (needs longer cooking though). For me Wagyu is just over the top and more a fashion trend than the sole purpose of feeding people good food! Next up a wine tasting?Thanks for the best 12 minutes of this day again!
I grew up with good friends who are dairy farmers. We would spend all day dirt biking and then camp out overnight. We would always grab steak from their freezer that was their dairy cattle. It was always amazing!
Any cheaper steak, season it, bag it, 6-8hrs at 57C (sous vide/bain-marie). Dry it, sear it. Perfect medium rare. Maximum flavour. Get even a cheaper un-aged rump steak with the texture of fillet and far more flavour. If its a good steak/cut give it only 4hrs.
@@ExplodingBumfluff , yeah, I watched a ton of their videos and Helen Rennies before buying a sous vide set up. I still use my grill to sear though, not the torch.
Interesting, thought the dairy cow would be way to tough to eat. Now to find a place that sells dairy cow beef. Yes I really loved this format for a series of video. What would be the next topic?
Windmilldweller look for "Rubia Gallega" aka Galician blonde. In London there is a restaurant named Lurra that has it. Goodman's in Canary wharf used to have it as well.
I really like these judges, brutally honest to how wagyu may be a bit better if not just simply different but no where near worth the money. Especialy the middle guy who was clearly predisposed toward wagyu and still gave a honest opinion on the dairy cow.
Great, informative video! I'm glad to see there's a cheaper alternative for a luxurious steak dinner that anyone can afford. Just wish it was more readily available to me in the US. I'll definitely look more into things like this though
You showed us the price of A7 in the case, the package is supposed to be A9, what the butcher is cutting is not what they rang up at the register, and the marbling on the Wagyu steak you show back at your place is none of those. Nothing against retired dairy cow, I've eaten a lot of it, but it's not Wagyu, especially not A9 which you are implying. Beyond that you make the argument "it's (Wagyu) five times more expensive, do you think it's five times better?" it's called diminishing returns - you pay more for exclusivity perceived quality & actual quality (in that order), just like any other consumable good out there.
Great video. My family were farmers in the southwest of Ireland and it was only dairy cows. The beef and steaks, along with the sadly missed cast iron frying pan, made an exquisite meal along with the fried potatoes cooked in beef fat. Ah, the memories and now only processed food here i New York unless you're willing to pay an arm and a leg.
Great vid and production quality. Videos like this are fantastic for us curious souls. Defo get the lads back, they help make the show as it is now, which i like by the way.
As somebody who has worked on a Wagyu farm here in the UK, I've had my fair share of it. Both full Wagyu and cross-breed. They're all amazing of course. I like every beef lover had a big interest in trying A grade Japanese Wagyu, that was of course until how I saw how it is farmed. The reason it isn't as dark as the old dairy cow isn't so much due to age, but more to do with the level of hemoglobin present in the muscle. They're crated animals, that don't move, as you would expect, Japan doesn't have the land mass to farm on the worldwide scale that we now see Wagyu on. This was mainly the reason they introduced the massaging and beer and all those crazy husbandry techniques you hear about. For that reason I don;t think I would ever try it. The best beef I have ever tried comes from the northern Spanish breeds, Galician red etal, and that of the ex Basque dairy cows (which funnily enough aren't always from the basque country). The beef tastes incredible and I believe you can eat it with a clean conscience. For me that is why the dairy cow would win. Anyways I'll quit rambling.
"This steak will make money. Wagyu just makes me look good." This, ladies and gentlemen, is why chain restaurants are failing across the country. They play the "Let's see how much quality we can sacrifice and charge the same price" game - and they're losing. People are self teaching on youtube and learning to make gourmet food at home. Hell, I'm not some fancy chef, but my cooking is better than any restaurant in my town, and when I find a restaurant that exceeds my skills, it usually costs too much to go there more than once a year. I'm at a point where I don't go out to eat expecting a good meal anymore, only for convenience and service (another area largely lacking - because they also play the "Let's see how little we can pay our workers before they refuse to work" game - and mostly only the desperate ones have stayed on and the service shows it...
i agree i was an awful cook now i can cook roast beef easily as good as most reasonably priced restraunts if i eat out it's indian every time as it's not as easy to replicate at home. Unfortunately greed is now king not quality and honesty of your service.
there is nothing as good as a deary cow trimmed brisket put in a slow cooker with onion carrots and oxo stock then served with savoy cabbage and new garden spuds and the fat drained of of the stock and the stock juices used to make bisto gravy proper grub for the body and the hard working man
What town do you live in? I bet most real restaurants with real chef's will cook better than the most home cooking. with real restaurants i mean not fastfood bar/Pub's or lunch restaurants and a chef with education. But if you live in a small town with a few restaurants that don't have any competition and no love for cooking just making money it will be easy to fix a better meal at home and i hope more and more people start cooking at home with good meat :)
Johannes Ericzon I live in a small town in the North called Accrington and like you say there's no real quality restaurants because there's no money in the area the pub food is as good as it gets which isn't very impressive not if I can do better at home and thanks to you tube having a go at cooking is quite fun and the results are usually very good.
If only I could get "retired dairy cow"... You made me cry, because here in Italy I don't know of ANY place where I could possibly get "retired dairy cow" meat, treated THAT well and with THAT consideration for the cow. :'(
Considering that the Wagyu cattle are mostly dairy cattle by their original breed make up it makes sense that the dairy cow steak would have a similar patterning. Especially when raised with a bit of care. :) good video!
Great shots, closeups and aerials! Very interesting topic and what a surprising verdict! I will have to look around in Brum for a good butcher who can supply such a meat!
I had been handling Wagyu for a year on the supplier side and I was thinking exactly the same. The marbling of the meat is not even close to the one you see on Wagyu. This is probably not even A3. If they were chefs, they should've known...
Wagyu are breeds in Japan. The beef in the video is a type of wagyu but was raise in Australia, even though they’re from a same breed, different environment and conditions can alter the quality of it.
@andy Bhalang Not exactly right. Kobe is the breed of japan. It's like: Every Kobe is Wagyu, but not every wagyu is kobe. There are multiple classes on wagyu beef. I'm not exactly sure, but i think it goes from A1 to A5. A5 is the most expensive. And the pricing on what he paid was like A4 - A5 but the quality was like A2 at most.
I've recently purchased a farm raised, grass fed cow; I normally just buy store bought. The low end steaks of the grass fed cow were as good as the high end steaks of the store bought.
I love it, that his came up in my recommendations! Awesome video, nice pictures, nice processing, cool story and guys there. All thumbs up and a sub for you mate! :D
Will you please take the time to learn how to pronounce the Japanese properly instead of butchering it (see what I did there)? It is NOT "wah-goo" it is "wah-gyu"
I don't think that's a fair sentiment to scale quality and price linearly. Also, I think people associate wagyu incorrectly where they really are thinking of "kobe" beef which is one of the top qualities of wagyu. Luxury items also don't really live in the same world because they aren't priced for value. If you're looking for the best of anything the price will scale exponentially where as the return might only be incremental.
Wagyu translates to japanese gow... the Australian stuff is called wagyu because there's no law in Australia saying they can't call it that. Wagyu traditionally comes from a specific type of cow that is bred solely in japan. "Kobe" beef isn't all wagyu either. A LOT of kobe beef is below the grade of what is known as "Wagyu". Where did you get your facts from? Likely the same place the guy who made this video did.
18 month old dairy steers finished on corn and hay would have been interesting to add to this. That's the way we do it in the states where you can buy weined dairy steers for $175.
So I would love to see you do a format, on using different methods on tenderizing meats, such as using fresh pureed pineapple, course kosher sea salt, and having a blind taste test. If you need suggestions on how to, please lmk, as I will be happy to assist. Good day. Sincerely, Private chef Bowman
I was born on a dairy farm.. so dairy cow was the only beef I ate until 8 years old. I never knew I was being spoiled. But no steak has impressed me since then!
The blind taste test should've been the first thing done to see which steak they preferred
I agree. They knew the difference before the blind taste test. Great video overall!!
They never should've even known what kind of meat were up in competition, just a basic "which do you prefer" side by side test. Come on.
Would LOVE to see an experimental food channel or a food channel in general where people do true double blind taste tests.
No more hipsters like Buzzfeed going to a high-end restaurant knowing full well the price and the item they're eating and then "comparing" to something they had 4 days earlier. Garbage.
Here's what you should have done: Set 2 piles of beef cubes. Blindfold the 3 guys. By using coin flips, give each guy 5 pieces of meat and have them guess SILENTLY as they go. That's a test right there. They can't look at the food or each other, or you.
There's a channel, uh, like about Sous Vide where he does it. Like, blind testing sous vide where they added butter during, and not. Or finished it with butter. Or stuff like that.
No point in that, they taste completely different.
You completely destroyed any semblance of validity when you told them which steak was which, and then you buried it when you used a retired steak twice as thick for testing.
8:45 the cuts you used also had a difference in thickness, which automatically changes how you cook them even if they were the same meat.
Exactly what I was thinking
Wagyu does not need to be ruined by veg oil!!
It wasn't proper wagu anyway
@@roasty80it looks like American Wagyu to me. The best wagyu that isn’t pure bred like the ones found in Japan are Australian Wagyu.
@@RhinestoneRhino as I said not proper wagyu
Why would you do a blind taste test AFTER sampling the meat?
Bad science :p
Anyone who knows Wagyu knows it melts in your mouth, that would give it away period.
y
yes that is how it should have been
Exactly!
I’ve had both, and yes. I can tell the difference. And the retired dairy cow ribeyes look nothing like proper wagyu. You bought some Australian wagyu stuff. Nothing is comparable to Japanese wagyu A5.
Oil on Wagyu? And cooked and cut wrong! Check out Guga foods on how to cook the steaks mate! Good quality video on the editing whilst cooking. Music spoils the rest.
he knows how to cook steak 1 way. though he was great until he was uploading the same videos for 3 years lmfao 😂
First thing I noticed.. talking about the fucking smoking point, proceeding to use VEGETABLE OIL.. FOR A WAGYU. Such a fundamental lack of understanding. Wasn't even cooked well with his method.
@@matthewgeorgemortimer3050 Yes! Unfuckingbelievable he used vegetable oil! It's like buying a Ferrari and putting Pep Boys lowest grade of tires on it and none of them match.
The small amount of oil won't make it taste any different
@@matthiasknutzen6061 So why add it?
I'm so excited about this! It's something I already heard about and for me it's so great to know that every farmed animal is being respected for the whole period of its life! The problem for me it's finding someone that understands this! I live in italy and I don't think many people are willing to treat a retired dairy cow as meat produce. I will look for someone doing it, hoping to find something! Great video!
As my parents had a diary farm till their retirement 11 years ago (in north Sweden), I can say that cows that had good lifes are really underrated as meat. Problem is, its not easy to know how the animal lived when buying meat åt supermarkets or stores. Its a bit of hit and miss.
I guess they never miss huh. You got a boyfriend I bet he doesn't kiss ya.
My grandfather was a meat cutter and butcher shop owner. He always said the best place to get a good steak in a grocery store is the discount section where they mark it down to move it out. They are aged in the cooler rather than sitting in your fridge at home for an indeterminate period of time.
Erik Granqvist well, it must be really hard to tell - the cow might have had a nice pasture, lot of space, good food... but what if it didn’t come along with its mates, even being bullied (no pun intended.. ok, maybe a little)? What if it made all the wrong choices, procrastinated, instead of developing itself, having the wrong values? That’s not a good life at all...
MUA, he’s gonna find another girl and he won’t miss ya, He’s gonna hit that dab like wiz khalifa
This was a great idea john! Good hearing what they all think from their area of the food industry!
that "Wagooo compared to real Japanes A5 Wagyu is still nothing......
Japanes A5 Wagyu / Kobe Beef are the real deal
arent they the same thing
So gatekeeping much uncool
@@hunterj985 bro there is one thing in saying "i love kobe beef, even more than wagyu a5. you should try it" and something else in "Wagooo compared to real Japanes A5 Wagyu is still nothing" do you see the difference? on is stating your opinion, the other is some toxic gatekeeping. the only people who disagree with my comment don't understand sentence structure/diction, tone, public speaking, and might be autistic.
Jack’s Creek Waygu from OZ sold in Harrod's isn't Japanese A5 Waygu
Wagyu, literally means "cow from Japan". Which means that any wagyu you eat, is from Japan. And if its not from Japan, then it aint wagyu.
Should be noted at this point that you're clearly eating Australian wagyu which is very different from the Japanese stuff in how it's raised. Also old dairy cow is actually a Basque classic, it's called Txuleton, and has always been highly prized in regions where people bothered to fatten up retired dairy cows for slaughter after they're done producing milk.
In addition the dairy cow was obviously dry aged, something seldomly done with wagyu, which will lend flavour and texture to the product.
Personally I would always choose an old dry aged cow for flavour and ecology.
The point was comparing price vs quality.
Yeah but the japanese wagyu quality is better than the australian wagyu quality.
alj03 Japanese wagyu would blow that retired dairy cow through the roof.
THANK YOU :D
And if you would take Kobe beef instead it would be out of this world. Of course you can only get that in the city Kobe, so it would be pretty hard.
nobody covered this, as an american who hates factory farming and a youtube lover who is a foodbusker, this venture could have been a whole channel. John love your content, miss your videos.
the dedication that's been put in this video is unreal 🔥
Destroyed that wagyu man, not how you properly prepare a meat of such. This was a total failure, do a bit of research instead of going off your instincts.
Fantastic video mate, it's more like a TV episode which is awesome. Increase the peace 🍻
I respect what they are doing with the retired dairy cow, and I'm sure that meat is amazing, but that Wagyu was not "top quality." Not even close, actually. Compare it to A5 10 marbling wagyu.
The beef he bought wasn't even from Japan :D if you look at the tag it says it's from Australia. And well... by rubbing oil on the wagyu before cooking it he kinda ruined it already :/
Edmund Ye how did he ruin it exactly ?😂😂
marco batista you don’t rub oil onto a wagyu, well at least an A5 wagyu. By rubbing it in oil and then searing it in more oil you completely overtone the natural beefy fat in the beef and the steak gets really greasy with all the extra oil and it’s own high fat content. So rubbing high quality Wagyu with oil is a sin.
@@ledoi5961
Australia raises incredible Wagyu.
it still doesn't come close to the Japanese A5. I'm not saying it's bad because it's still amazing beef, but there are just so many people thinking that Australian Wagyu is the same as Japanese A5 Wagyu and this is what annoys me.
When I bought a Wagyu steak the other day the butcher gave me the excess fat from the cut for me to fry it in, divine.
Highly educational and important, the in the oven for five minutes trick added a lot :) My thanks both to you and the boys; and the people behind the cameras, that was a fun informative little video thank you well done :)
Loved this format with the industry boys! Would be really nice to have more of these mixed in with the regular stuff!
The end product of this video is like a multi - millionaire cooking show on TV with the nice visuals and the informational stuff... Kudos bruda
You should make more videos like this, an expensive version vs a cheaper alternative... great vid!
jonnycool5 buzzfeed already beat that to death. Yes, the food busker version is 100 times better, but uninitiated viewers probably won’t click on these videos since buzzfeed already murdered this genre with their bs.
Totally agree, this is a great idea. It would help if you could point us where to buy such stuff in a supermarket too. In fact, what about meat buying in general - some tips of what to look for would be great. Sometimes I look at steaks with marbling on but they turn out to be pretty tough, maybe there's more I should be looking for?
yah this is a great format idea
jonnycool5 BuzzFeed’s worthIT has strangled any of these style videos
What I don’t understand how’s this beef cheap they sell this stuff for the same price as wagyu around here.
Funny thing is, my dad has raised cattle and worked around or in the beef industry since he was very young, many years ago before this was a thing he would always say that the best beef you could ever eat was that of a mature Steer that was loose in a field and walked and exercised its whole life. He said the meat may be a bit tougher but makes up for it in flavor. Great video as always.
I've been told that meat from male animals was not eaten, said it wouldn't taste the same (probably not as good)
that's probably why buck meat is so good
Hahaha Bullshit but Steers at less then a year are amazing. Some one who grew up in the industry... an old steer will be rough the longer the age.
lol, sheldon, you can't even figure out a profile pic and you're trying to talk...
Healthy Recipe Channel yah cuz tough steak is what everyone wants. Your daddy was a farmer who could probably only afford such quality beef
You have a great channel with the questions ordinary people have but can not find time (or money) to test it out. Kudos to you Chef!
Wagoouuhh
Just lost a couple of brain-cells
Fuckin yank
Nah mate, 'wagoo' is how retards pronounce it
Malachi Farmer you bloody WANKA! IT'S FUCKING RAAAAAAWW!
I love how the seller tries to correct him at 1:10 but he just keeps saying WAGOO
It's another region of JA pan
This video was a real eye opener especially for somebody like me who can't normally afford the wagu. The retired dairy cow seems like the way to go and the experts all agreed! Thanks for the awesome videos, love your content!!
Dont waste your money, get the waguy. Get a better job, earn more money, be better.
That was really really good. Thank you for putting something really interesting on my feed.
Just talking between family and friends about dairy cattle verse steers or cows for getting the best beef. Ran across this video and it was meant to be. You have answered every question and crossed every T twice. AWESOME VIDEO!!! extremely helpful and educational.
Excellent video. Liked the format as well.
I like how my man in the middle put it, it’s about making the money and, giving people something that’s still good and at a decent price.
Why don't you turn down your crappy background music level.
Thank you for posting this! Growing up on a dairy farm i grew up eating retired dairy cow and you're right its amazing
Absolutely fantastic, loved the drone shots
That was such a fascinating video. Loving the format with the 3 experts. I love how different they are and how it shows in their opinions as well. Would love to see more. :)
Glad you got people who know their stuff and not just random people who know f**** all
To be fair they didn't seem more knowledgeable than anyone who's eaten steak. Especially the one in the middle
F***
Having grown up half my life on a dairy farm, the best ground meat i can remember came from those old cows. If I was in a dairy producing area again, wouldn't hesitate in the slightest to buy it from the butcher.
Magnus Nilsson, the chef at Faviken, says the only beef he likes cooking is retired dairy cow because it’s got such a better flavor than normal beef. It’s the only steak he serves.
You and him both! Glad to see this meat getting coverage.
I'm farmer in New Zealand, from large scale pasture-fed beef through to dairy farming. We raised steak for Outlands, which is widely regarded as the best steak available (it's served to the Queen) I've tried a lot of steaks, from old dairy cows, to wild scrub bulls to Outlands. Outlands has always been by far the best due to the combo pellets/grass finishing of R3 steers. A quality beef animal comes second, a good Angus easily out does a Wagyu on pasture (Wagyu are bred for grain finishing). If you're not as invested in flavour a dairy animal is acceptable as long as she hasn't been milked. As soon as you milk them, they're not worth the effort. They are as tough as old boots with no good flavour. The steak you're seeing in the video requires a huge investment of feeding to get to that level of fat compared to a beef animal, dairy cows simply do not gain weight the same way. They get fat, not muscled. What you have here is a lean old animal caked in lard. Each to their own, I'm not bashing anyone for liking them. But the realities are dairy cows aren't going to be replacing beef cattle anytime soon.
Wag... Yu... not wagoo
Yung Wing is not wag yu, actually it is WA GYU.
Nahh because his slang
He's a Brit. That's how they speak.
@@toshibazenith1966 and I'm an American but I can pronounce it correctly. It's called not caring enough to make sure you're not butching someone else's language.
Wag yu too buddy
As a layperson in the kitchen who dabbles but comes from a high beef producing area I love older beef for its flavor and texture. Wagyu is amazing for sure and I’ve had it. Too expensive to eat at home but I do cook a lot of beef. One thing I think you should try is a rare Sous vide prep of the dairy cow well seasoned with a very high heat sear and finish it with butter. It really brings the fat in the meat to its full potential. Give it a shot and see what you think.
Your editing is simply phenomenal. TOP SCORE.
Hey Food Busker. I'm a hunter, but I've been on and off about meat. I experimented with vegetarianism for a full month at one point. I saw this video shortly after it came out, and it completely changed how I see meat. I never realized meat could be enjoyed to this level. I am now a meat connoisseur, and try to cook meats at legendary levels. You played a huge part in that. Please continue preparing foods at legendary levels and uploading the content on UA-cam.
Leaving the test kitchen now to hit up our favourite butchers for retired dairy cow...
did you manage to get some?
Not yet - Our butcher is asking their abattoir if any dairy farmers bring them in. We'll know next week.
I feel like despite what the guy making this video thinks, Dairy cow since it IS just generally used in low quality uses will be harder to get, which might wind up shrinking that price gap. Since there's no demand for it yeah it should be cheaper, but that also means it's harder to get a hold of.
I'd be really interested to see 1. whether it catches on, and 2. If the price difference between it and the wagyu stays so huge once it does and demand increases for these cows that arguably take longer to produce than a wagyu does.
No luck... Any beef over 30 months of age here in Canada / the U.S. is heavily restricted from entering the food chain. They end up being 'parted out' and don't show up as regular cuts at the butcher. Some might, but no-one is willing to risk a BSE scare that would restrict movement of cattle between the two countries. Maybe I need top buy a black market dairy cow and slaughter it myself.
LeGourmetTV Recipes
just go to the homesteaders throughout the country-thats the way,black market#bestmarket
I have no idea why youtube recommended this video to me but I'm quite glad it did. Fantastic video!
Living in the middle of the west country for more than 20 years now i can say whole heartedly good beef is always from a dairy herd if you can find it....
There are several beef steak variables for which we have UA-cam videos. This is just one.
One. There are also the Dry Age beef videos. You take a steak or preferably a whole rib roast or New York strip and you put it in a vacuum bag in your refrigerator for a couple months.
Two. The Sous Vide videos. You take a regular steak and put it in a vacuum bag and cook it in a water bath for an hour or so. Then you take it out and sear it with a propane torch.
Three. There are the tenderizer videos. You take a regular steak and cover it with salt, or pineapple juice. or papaya. The steak will be more tender but maybe not more flavorful.
There are other devices for cooking the steak. There is a gizmo which I bought that cooks a steak in your microwave. It works fine for hamburgers but works less well for steaks.
I also have a device that has a matrix of little thin knives that tenderizes the meat. Japanese restaurants use big automated versions to tenderize pork for Tonkatsu.
I currently cook my steaks on a ribbed cast iron griddle pan that I heat on a butane stove outside. But I'm looking into other methods.
I really did enjoy this type of format, and pretty accurate judges as well. With beef, I prefer the cheaper cuts, like shin or cheek, much more flavor (needs longer cooking though). For me Wagyu is just over the top and more a fashion trend than the sole purpose of feeding people good food! Next up a wine tasting?Thanks for the best 12 minutes of this day again!
I just forgot to mention, you should have posted this video tomorrow (march 14) :D
The cheaper cuts of beef are my preference!
That's not Japanese beef. It's a mixed breed cow from Australia. Definitely not up to par.
ohhhh beef cheek.... yum.
serious question tho, isn't wagyuu supposed to be really for shabu shabu? The fat goes to the broth and all that.
I grew up with good friends who are dairy farmers. We would spend all day dirt biking and then camp out overnight. We would always grab steak from their freezer that was their dairy cattle. It was always amazing!
Any cheaper steak, season it, bag it, 6-8hrs at 57C (sous vide/bain-marie). Dry it, sear it. Perfect medium rare. Maximum flavour. Get even a cheaper un-aged rump steak with the texture of fillet and far more flavour. If its a good steak/cut give it only 4hrs.
I'd go 129° for 2hrs for any 1" steak... Perfect medium rare sous vide.
You just read out what guga foods does in every video lol
@@ExplodingBumfluff , yeah, I watched a ton of their videos and Helen Rennies before buying a sous vide set up.
I still use my grill to sear though, not the torch.
@@ExplodingBumfluff , also their channel sous vide everything.
Great video! Love the format! Thank you.
Interesting, thought the dairy cow would be way to tough to eat. Now to find a place that sells dairy cow beef. Yes I really loved this format for a series of video. What would be the next topic?
Windmilldweller look for "Rubia Gallega" aka Galician blonde. In London there is a restaurant named Lurra that has it. Goodman's in Canary wharf used to have it as well.
I really like these judges, brutally honest to how wagyu may be a bit better if not just simply different but no where near worth the money. Especialy the middle guy who was clearly predisposed toward wagyu and still gave a honest opinion on the dairy cow.
Excellent video, going to have to give it a go. Love the set up since moving to the market!!
Great, informative video! I'm glad to see there's a cheaper alternative for a luxurious steak dinner that anyone can afford. Just wish it was more readily available to me in the US. I'll definitely look more into things like this though
There is no alternative to proper, Japanese wagyu A5. He used some weird Australian wagyu which is incomparable to the real thing.
You showed us the price of A7 in the case, the package is supposed to be A9, what the butcher is cutting is not what they rang up at the register, and the marbling on the Wagyu steak you show back at your place is none of those. Nothing against retired dairy cow, I've eaten a lot of it, but it's not Wagyu, especially not A9 which you are implying.
Beyond that you make the argument "it's (Wagyu) five times more expensive, do you think it's five times better?" it's called diminishing returns - you pay more for exclusivity perceived quality & actual quality (in that order), just like any other consumable good out there.
Great video. My family were farmers in the southwest of Ireland and it was only dairy cows. The beef and steaks, along with the sadly missed cast iron frying pan, made an exquisite meal along with the fried potatoes cooked in beef fat. Ah, the memories and now only processed food here i New York unless you're willing to pay an arm and a leg.
Yep great video do more with this format. Learnt heaps!
very nice format, very good choice of people to taste the meat, good work
Fresian X Charolais + Grass = Great Steak.
Ask any old farmer.
Great vid and production quality. Videos like this are fantastic for us curious souls. Defo get the lads back, they help make the show as it is now, which i like by the way.
*Gordon Ramsey has left the chat
As somebody who has worked on a Wagyu farm here in the UK, I've had my fair share of it. Both full Wagyu and cross-breed. They're all amazing of course. I like every beef lover had a big interest in trying A grade Japanese Wagyu, that was of course until how I saw how it is farmed. The reason it isn't as dark as the old dairy cow isn't so much due to age, but more to do with the level of hemoglobin present in the muscle. They're crated animals, that don't move, as you would expect, Japan doesn't have the land mass to farm on the worldwide scale that we now see Wagyu on. This was mainly the reason they introduced the massaging and beer and all those crazy husbandry techniques you hear about. For that reason I don;t think I would ever try it. The best beef I have ever tried comes from the northern Spanish breeds, Galician red etal, and that of the ex Basque dairy cows (which funnily enough aren't always from the basque country). The beef tastes incredible and I believe you can eat it with a clean conscience. For me that is why the dairy cow would win.
Anyways I'll quit rambling.
"This steak will make money. Wagyu just makes me look good." This, ladies and gentlemen, is why chain restaurants are failing across the country. They play the "Let's see how much quality we can sacrifice and charge the same price" game - and they're losing. People are self teaching on youtube and learning to make gourmet food at home. Hell, I'm not some fancy chef, but my cooking is better than any restaurant in my town, and when I find a restaurant that exceeds my skills, it usually costs too much to go there more than once a year. I'm at a point where I don't go out to eat expecting a good meal anymore, only for convenience and service (another area largely lacking - because they also play the "Let's see how little we can pay our workers before they refuse to work" game - and mostly only the desperate ones have stayed on and the service shows it...
i agree i was an awful cook now i can cook roast beef easily as good as most reasonably priced restraunts if i eat out it's indian every time as it's not as easy to replicate at home.
Unfortunately greed is now king not quality and honesty of your service.
there is nothing as good as a deary cow trimmed brisket put in a slow cooker with onion carrots and oxo stock then served with savoy cabbage and new garden spuds and the fat drained of of the stock and the stock juices used to make bisto gravy proper grub for the body and the hard working man
What town do you live in? I bet most real restaurants with real chef's will cook better than the most home cooking. with real restaurants i mean not fastfood bar/Pub's or lunch restaurants and a chef with education. But if you live in a small town with a few restaurants that don't have any competition and no love for cooking just making money it will be easy to fix a better meal at home and i hope more and more people start cooking at home with good meat :)
Johannes Ericzon I live in a small town in the North called Accrington and like you say there's no real quality restaurants because there's no money in the area the pub food is as good as it gets which isn't very impressive not if I can do better at home and thanks to you tube having a go at cooking is quite fun and the results are usually very good.
God! I totally agree 100%
If only I could get "retired dairy cow"... You made me cry, because here in Italy I don't know of ANY place where I could possibly get "retired dairy cow" meat, treated THAT well and with THAT consideration for the cow. :'(
Love the new video format. Now I want some steak.
Considering that the Wagyu cattle are mostly dairy cattle by their original breed make up it makes sense that the dairy cow steak would have a similar patterning. Especially when raised with a bit of care. :) good video!
The way he pronounce wagyu is funny. WAH-GOO
LOL
Great shots, closeups and aerials! Very interesting topic and what a surprising verdict! I will have to look around in Brum for a good butcher who can supply such a meat!
3:42 sorry that’s a wagou steak ?? It look not even close ... : ( I thought u just got scam by those butchers
Then you probably have no idea about Wagyu.
I had been handling Wagyu for a year on the supplier side and I was thinking exactly the same. The marbling of the meat is not even close to the one you see on Wagyu. This is probably not even A3. If they were chefs, they should've known...
Wagyu are breeds in Japan. The beef in the video is a type of wagyu but was raise in Australia, even though they’re from a same breed, different environment and conditions can alter the quality of it.
agree that looks less marbled than walmart angus 😂 probably what it was lmao 😂😂😂
@andy Bhalang
Not exactly right. Kobe is the breed of japan. It's like: Every Kobe is Wagyu, but not every wagyu is kobe.
There are multiple classes on wagyu beef. I'm not exactly sure, but i think it goes from A1 to A5. A5 is the most expensive. And the pricing on what he paid was like A4 - A5 but the quality was like A2 at most.
I love this. It's funny, informative and enlightening. Thank you
Great drone shot !! and great vid as always
What was the classification of the wagyu?
more plz, lets make the world a better place.
Thanks Brilliant...always thought older cows fed on grass were value for money..and youve proved it
And it's been going for dog food before now, ouch. Now we get to pick the brains of 3 more top chefs can't be bad, bring it on. Thankyou John.
Remember: lobster used to be prison food.
It seems that all that time dogs were eating better that us ;)
Gary Daniels 3212t7uuujhj
they are dogfood before they're well treated for the last year of their life in order to fatten and flavor them.
My father-in-law had to take lobster sandwiches to school because they were too poor for peanut butter.
Great video and glad to see the honesty.
Great video as always keep it up
I've recently purchased a farm raised, grass fed cow; I normally just buy store bought. The low end steaks of the grass fed cow were as good as the high end steaks of the store bought.
Next time do a comparison between wagYU and dairy cow plz. Not sure what this wagoo is but it sure ain't nice.
Lmaoooo😂😂😂😂😂
You did a great comparison. That dairy cow beef looked awesome. The farmer knows how to produce great beef.
you gotta do something about that mic mate, try a Rode one, you wont need to pass it on
I love it, that his came up in my recommendations! Awesome video, nice pictures, nice processing, cool story and guys there. All thumbs up and a sub for you mate! :D
I can't pick between the two. Tough call. I'm originally from a farm. I love beef. I'd pay 20 £ easy for that. It's top notch.
I’m depressed, snow is gone so is cheap meat.
I remember when the Food Busker would have cooked in the snow under a tent.
That was exactly what I was looking for thank you for the information
aww man dont think i can get retired dairy cow where I live :(
Thanks! but I dont live in the UK unfortunately :(
I honestly dont know why but UA-cam started to recommend this kind of video to me after 1 am.
Will you please take the time to learn how to pronounce the Japanese properly instead of butchering it (see what I did there)? It is NOT "wah-goo" it is "wah-gyu"
Oh Hey Mat! Hopefully see you at a few festivals this summer Mr Quilter!
I don't think that's a fair sentiment to scale quality and price linearly. Also, I think people associate wagyu incorrectly where they really are thinking of "kobe" beef which is one of the top qualities of wagyu. Luxury items also don't really live in the same world because they aren't priced for value. If you're looking for the best of anything the price will scale exponentially where as the return might only be incremental.
Wagyu translates to japanese gow... the Australian stuff is called wagyu because there's no law in Australia saying they can't call it that. Wagyu traditionally comes from a specific type of cow that is bred solely in japan. "Kobe" beef isn't all wagyu either. A LOT of kobe beef is below the grade of what is known as "Wagyu". Where did you get your facts from? Likely the same place the guy who made this video did.
@@pasteycracker Dude, we get it. We know it "translates to -gow- cow."
Thumbs up! I instantly sent this to my best friend, who is a part-time farmer.
He acts like such an expert at steak lmao
18 month old dairy steers finished on corn and hay would have been interesting to add to this. That's the way we do it in the states where you can buy weined dairy steers for $175.
Flipping knock me on my arse fantastic editing mate!
Yeah. No.
So I would love to see you do a format, on using different methods on tenderizing meats, such as using fresh pureed pineapple, course kosher sea salt, and having a blind taste test. If you need suggestions on how to, please lmk, as I will be happy to assist. Good day. Sincerely, Private chef Bowman
It’s wag-you sir ✌🏼
I really enjoyed this. Fun and enlightening! Thank you!
At a glance: triple the seasoning.
Texas Jack he fits the stereotype of a typical white guy.. no seasoning and undercooked lol gtfoh
Broccoli Rob undercooked? Have you never had a steak in your life?
Broccoli Rob bruh if we're talking about stereotypes all Latinos and black people sell drugs
I was born on a dairy farm.. so dairy cow was the only beef I ate until 8 years old. I never knew I was being spoiled. But no steak has impressed me since then!