@@jetwhite They are completely different things. "Chomping" is a degeneration of the original idiom so it's no bueno man. Being bastardized to hell due to ignorance doesn't make it ok
I've had Matsusaka beef in a restaurant called "What's Matsusaka" in Kyoto for honeymoon. It was exceedingly fatty & possibly the best meat my wife and I had in our entire lives.
Unlike someone that says if we have more population we will have 10000000000000000 mozart We have now real 2b like 100+ times the time mozart was alive..... still no adition. Dont be decieve just cause they are wealthy people.
Not everything, Japan is a big country not every person there is an artisan. That’s like me saying that just because something is made in America it’s quality or Germany is the king of engineering.
@@dennisp8520 have you heard of stereotypes? they exist for a reason. and anyone with at least 2 working braincells know that not everyone fits the stereotype. ffs, Dennis.
@@dennisp8520not everything of course but from what I've seen when it comes to cars and electronics they are up there with the best in the world. I had a Honda for over 300 thousand miles and it never broke down. My Ford turned to 💩 after 100 thousand miles.
Yeah it's because they need something to do while they're not breeding or giving love to the few children they actually have lol. Them nukes really fucked them up. Generations later and they're still fucked up. We should have let them keep China.
Super interesting and its amazing how different farmers do things as some believe its partly to do with how happy the cows are more than farming them in mass to just eat, but even listening to this you can tell he has a care factor for the cows are treated while still trying to maintain production. (personally not a big fan of keeping cows or any animal in small enclosures but being around farms an such lots of my life i get why it is done an if they aren't maltreated its more an emotional thing that logic) I would love to try this even raw
Indeed. The way I see it is marketing that promoted Kobe outside of Japan. Matsusaka beef did not really need to market itself within Japan as it was and still is the best beef in Japan. Kobe turned their eyes to the world when beef export was made possible in the late 80s. Matsusaka never bothered. I guess this is the main reason Kobe is more well known overseas. Also the term Kobe was short enough for westerners to remember, and the Kobe quake that made the headlines in those days may have helped to make the name stick. And sure enough, the fame of the late Kobe Bryant might have helped as well.
@@mtn4140the point of the fat melting at cooler temperatures is that the fat literally melts in the temperature of your mouth, which is what gives this meat the literal “melt in your mouth” experience it is known and sought out for.
@@mrgonzo2139I guess his non response is your answer....lol Always has to be chumps like this who act like they're being all critical when they're really just ignorant.
Do any of these animals ever get to graze in open pasture? This method obviously involves more animal care but it does seem similar to battery farming...
Regarding open pasture - it would defeat the purpose because the whole idea is to get as much marbling as possible. If the cows run around they will burn fat and become naturally leaner (as you would the more you work out).
We had Kobe beef in Kyoto in October. My son said it was the best meal he’s ever had. I’d put it in the top 5, but I’ve traveled a lot more than he. It was also $450 for the two of us. But it was Kobe Beef. This sounds even more insane. Would love to try someday.
Hi from Japan. Matsusaka is the absolute pinnacle of Japanese beef. But be warned. The difference between Kobe may seem to be very subtle for those not accustomed to Wagyu generally. Matsusaka will test you. Though if you pass this test, you are in for a once in a lifetime experience. Enjoy.
I know the importer to the USA. He has an amazing business and only sells the best quality stuff. He just started releasing the Matsusaka cuts this past week.
Those cows are so cute. Treated better than than the ones in the US food supply. Too bad they aren't allowed to graze in a pasture. But that would probably reduce the marbling if they were able to exercise. Still, they seem happy enough.
Rules for making anything expensive. 1) make the product gestation period longer. 2) use manual labour for production 3) use rare or difficult to obtain raw materials. 4) claim the quality of that product is dependent on using some absurd technique during production known only to you. Follow the above steps & you'll have yourselves an expensive product. Good luck! Will be seeing you in the millionaires club 😎😎
1) right...what's wrong with that? 2) right...what's wrong with that? 3) right...rare things cost more...so? 4) illogical assumption/generalization to create your illogical strawman. Follow this stupid reasoning and you'll be an ignorant a hole who feels the need to be this type of commenter on a youtube video. See you in the troll club!
I always had respect for farmers. I have no problem with people that eat meat. I eat meat and I hunt for my own food sometimes. But shit like this is why I completely understand why somebody wouldn't want to eat meat
Unlike someone that says if we have more population we will have 10000000000000000 mozart We have now real 2b like 100+ times the time mozart was alive..... still no adition. Dont be decieve just cause they are wealthy people.
such big animal living in small space. i understand it is to prevent muscle grow, and they are very well treated but still... i prefer seeing them free eating fresh grass Plato's Allegory of the cave
Actually, wagyu is eaten all the time in Japan, but premium ones like matsusaka are indeed rarely consumed outside of the region/high end restaurants. Matsuaka beef is about fat, whereas other countries tend to prize the flavor of the red meat. They are almost completely different products, and hard to say that Japan has the best "beef", in my (Japanese) opinion.
@@pab26120 wa in wagyu means "Japanese", so technically all Japanese domestic beef are wagyu. Imported beef are sometimes cheaper than domestic beef, but OP is correct in that wagyu is eaten regularly (usually called kuroge wagyu). What's known as wagyu in the west is called Brand beef: eg. matsuzaka beef, Kobe beef, etc. These have their own names, and are the really expensive ones and are not eaten regularly, unless you live in the area where they are from as it's a bit cheaper.
Iirc it's also a thing that wagyu is also not very good for things like steak, burgers, and stews. So whilst it is extremely good, it's not all-purpose
That was one thing i always found interesting living in japan was how a lot of the beef was not only american, but proudly american and extremely cheap considering. There was ofter labeling to say it was from the US like a marketing tool etc
most definitely a marketing tactic. still living here after 6 years. Might seem weird at first, but if you think about the larger picture and how the farming industry works in Japan, saying "this is " is basically saying, "were inferior to the local variety, and we need to make this distinction very apparent." the same is true for pork, Japan prides itself on its black pigs, but most of the pork ive seen on market shelves are from Canada. even with the japanese branding of SanGenTon, this imported canadian pork is heaps cheaper than the locally raised ones.
@HitomiNee I'll agree the Japanese culture can be weird but deliberately degrading your product doesn't sound like sound marketing. A lot of the average consumers there like things from America (I'm not american), I would imagine there is actually some sort of value based on average cuts of beef being imported from the US, otherwise the brand itself wouldn't market it that way.
@@inertiaMS maybe because Japan has stricter laws in labels unlike in america where they can lable it grass fed even if 80% of it's life it only ate corn and was only finished with grass in the remaining 20% or labeling things wagyu even if it's not wagyu.
Iirc it's also that Japanese beef, wagyu, is very different from beef like Angus, and they are good for different things. For example, wagyu is great when thinly sliced, or otherwise cut into small pieces and seared, but it does not work very well if you want to eat something like a thick steak, filet, or burgers. And so, Japan imports a lot of regular beef to cover the demand for that
it's just genetics. You can take any cow from Europe, give the same treatment and you would still end up with "basic" beef. I's mainly marketing to give a nicer story of why the hell it costs so much.
My man getting drunk with the cows. Hegot on the piss one day with the cows and never looked baxk. Now my man can drink everyday without question. God Bless him.
I'm from a working class family, I remembered when i was an intern my company director had an impromptu farewell lunch for my supervisor, he asked us to went for the hotel inside there is a Japanese diner, when i looked at menu I saw this Wagyu and the price is obviously cost me a quarter of my internship allowance, I was questioning myself should I take my chances and have a taste of it since you know, I'm just an "intern" and as I saw my supervisor ordered it, and the director seems to be not bothered by it, I also ordered could be my 1st and the last, and when it arrived, my God the beef literally somewhat melted inside, for my whole life I've only eaten from a packed frozen meat from the supermarket, maybe some freshly slaughtered beef on certain occasions, but this particular wagyu is really something else.
I think what a lot of westerners get wrong about this beef is they approach it from a western perspective of a big slab of meat on a plate. So if they don't get it in a Japanese restaurant but buy it in a store and take it home and make a steak out of it and then think it's gross because it's too fatty, then they think it's over rated. Plus I think westerners are expecting the ultimate "beef flavor" when they eat it. I know I was, and the first time I had it I was a bit disappointed. Like the first time you have an expensive Japanese strawberry or tomato it's just bursting with the very essence of that flavor you know. It's not like that with the beef. It's more like eating butter with a subtle beef flavor. But it's that melty buttery texture that IS the point more than the beef flavor itself. It's more of a mind reset to not view it as a steak. It's its own thing.
@@elinacarmina3050 naaa...not really. They live pretty comfortable lives. Sedate, yes....cruel...no. It's not like cows in an open pasture are running around all the time. They're pretty sedate by their very nature. I think you're probably anthropomorphizing them a fair bit here.
i had wagyu for the first time and i remember the volume in the restaurant i was in felt like it had lowered for the few seconds i took my first bite. this beef truly is a different experience especially when it's paired with some black truffle.
@@trader2137 its definetly not rubbery like the kind of steak fat you're reffering to, the fat tastes like part of the meat and just makes it incredibly tender. I thought the same thing before I tried it so maybe grab a cut, this is the most expensive kind but you can find many for under a hundred bucks
@@monkeBeastTitanI had Wagyu beef barbeque before in a touristy stall, the ones Japanese would say "YOU PAID WHAT!?". It's easily the best serving of meat I've ever had in my life. It's easy to eat, not rubbery at all. So much beef flavor, and it is unfortunately gone before you know it. Probably so far below Matsusaka beef, so I can guarantee you that the Marbling thing the Japanese are doing has it's own appeal and merrit. If you ever go to Japan, you just have to try it, and it will change your mind.
Find it amusing that they're angry about force-feeding geese to make foie gras, but they're okay with force-feeding alcohol to cows to make fatty beef. :D
Quality over quantity, one day we may not be able to eat beef with every meal but having something this good a couple times a month would be enough for me.
Once again showing that Japan>everyone. 👏🏽 Wish we took care of cattle’s out here in the States with the same quality. I mean look at the facility - so clean. And don’t come for me regarding the beer and over feeding the cows. We in the States do worse things
true that. but sometime, especially if you get old, you prefer red meat because your sotomache cant handle the fat. i always have problems with my stomache after eating wagyu in my 30th...
@@csb9372I've been to Japan a few times and have had really good beef. Not sure if I ever had that but I've had really nice Kobe. It's very very buttery. Really rich. It's a bit like eating really nice fatty blue fin Tuna belly. Honestly there's not a lot of "beef" flavor to it. It's there but it's very subtle. There is another type called Yonezawa which has a bit more beefy flavor and is a little nicer in my opinion. But again...the difference is very subtle. I think for me I was expecting the most amazing "beef flavor" ever but it's not like that. Those are the wrong expectations to have. It's more of an amazing melt in your mouth texture with subtle flavor.
Crazy how 40 months is super old and risky in an operation like this but on grass and sunshine cows/heifers taste their best around 60 months (5 years).
Rearing them in a wide and broad enclosure would significantly lengthen the fattening process because they'd have plenty of spaces to move and run around and that's a good way to burn fat
@@elinacarmina3050 compared to japanese wagyu, american beef steak doesn't have marbling fats because they're reared in pastures and broad, grassy farms
so after a research, the fat isnide the body is indeed liquid. but when its alive the cells and tissues will hold whem together. when cut opened and aged, the cells and tissues breaks down and the aft will leak out. interesting.
I feel like at some point, too much fat is just gonna taste like butter. 99% fat, 1% meat. You're pretty much paying for unprocessed butter at that point. I guess France and Japan would love that since their cuisines revolves around loads of butter and fats for umami.
@@Gwallacec2it’s the cost of transportation and making sure the cows survive the journey with all of temperature and food control too. Then add the rest of the restaurant fee with chefs and butcher and the 1000 isn’t too far fetched
I deal with Oita Ken Kuroge breed and this was an informative video. However there was something confusing about what was stated. Early on it's mentioned that Matsusaka are all virgin cow because the meat is softer. Later it is then mentioned that calves are sold. How is he producing calves if the cows are not being bred being that virgin meat is sold?
I've been eating Wagyu for a few months now during my work trips and there really is too much of a good thing. Can only handle 5 slices before the fatty taste becomes too overwhelming
That's marketing for you. A guy bought a €2.50 and scammed a whole international wine competition, shows to you how a clever background story can inflate the price of an object.
I had some wagyu while visiting Japan and tbh its good but I wouldnt pay 350 bucks again for it. I think 350 for it was waaaay too much. The amount of satisfaction to price ratio is off af lol Was it 7x more delicious than a 50 buck steak? Hell no lol I would pay maybe 120 TOPS for that meat again maybe. Im only saying this so people dont get over hyped over a piece of meat. All "luxuries" in life are overpriced i know but this was definitely one that wasnt worth it. I rather have some insane indian, italian or mexican food than having that meat again XD
I've travelled to Japan and ate these stuff before and loved it. Because of this I want to go to America so I could compare the experience with how you guys do steaks. The Philippines (where I'm from) have a few good steak places, but I can imagine none can compare from a specialty place in the US.
Requiring a high rating on google to keep your certificate, only ensures that there will be bogus reviews out there. This should not be a requirement, but they should just follow up on bad reviews and make sure the problem is fixed, or weed out the bogus ones.
It's basically a big piece of fat sprinkled here and there with some beef. If dinosaurs still exist today, then they will probably look at us chunky delicious humans like Wagyu beef. JAJAJA
The smartest thing that should be on everyone's mind right now should be to invest in different streams of income that are not dependent on the government. Especially with the current economic crisis around the world. This is still a good time to invest in gold, silver, and digital currencies (BTC ETH...).
Mrs Olivia is the strategic trader that manager my account. She's really a professional i earn my first investing profit of €55k and she does not fail.
![Felix "Unfair" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/Oswujxm2Ag0/mqdefault.jpg)
"No, a spray bottle will not do. Only me spitting at the cows will achieve a 12 degree melting point"!
😂😂😂😂😂😂
"Ancient practices" are always so ridiculous and rarely have any efficacy whatsoever.
12 degree melting point and a boner
Blud just wanna get drunk
@@thomas6963ify 😂😂
I love how the older dude is just chomping at the bit to give the cows alcohol😂😂
Champing. CHAMPING! Not "chomping"
Yeah old head went crazy with the bud light there😂😂😂😂😂
@@marca4443 Both are acceptable and accepted.
@@jetwhite They are completely different things. "Chomping" is a degeneration of the original idiom so it's no bueno man. Being bastardized to hell due to ignorance doesn't make it ok
@@marca4443 nerd
I am also going through a "fattening period" and use things such as beer, doughnuts & fries..
Your marbling must be fantastic, I bet you would melt in my mouth.
Then be ready for harvest
Rofl
@@rishirajair1096 ayo 😂😂😂😂💀💀💀💀
@@rishirajair1096 U sure bro? Human harvesting normally prefers the opposite. Less fatty, less disease, lower -kidnapping- logistic cost.
Someone get the old guy a spray bottle pls 🤣
it caught me off guard
😂
I was like aaaagh! haha
nah the secret is in his saliva
Inventions are hard he too should know that After how he conducted himself with Amber....
I've had Matsusaka beef in a restaurant called "What's Matsusaka" in Kyoto for honeymoon. It was exceedingly fatty & possibly the best meat my wife and I had in our entire lives.
Pause
Hol up
Ayo
U should said u r ur wife’s best meat 😉
Stop
Feeding cows beer is crazy 💀
Lies again? Expensive Food AMWF Car
Tasty*
Makes sense, I get hungry when I drink beer.
Feeding cows to beer is crazy
Feeding cows to cows is mad
This a great example of creating something based on the idea of “quality over quantity”….this is rare skill to master in today’s world
But sometimes people prefer the slight chew and leaner beefiness. Wagyu can be too rich and fatty that you can only eat a little bit in one sitting.
Unlike someone that says if we have more population we will have 10000000000000000 mozart
We have now real 2b like 100+ times the time mozart was alive..... still no adition. Dont be decieve just cause they are wealthy people.
Inventions are hard he too should know that After how he conducted himself with Amber....
What quality? If the cows get sick of the fattening process,what do you think it will do to us eating it?
@@maghel4911this - plus it seems cruel to farm something to the point of sickness, it's like cow foie gras
Japanese add craftsmanship to everything they do and attention to details.
Not everything, Japan is a big country not every person there is an artisan.
That’s like me saying that just because something is made in America it’s quality or Germany is the king of engineering.
@@dennisp8520 have you heard of stereotypes? they exist for a reason. and anyone with at least 2 working braincells know that not everyone fits the stereotype. ffs, Dennis.
@@dennisp8520not everything of course but from what I've seen when it comes to cars and electronics they are up there with the best in the world. I had a Honda for over 300 thousand miles and it never broke down. My Ford turned to 💩 after 100 thousand miles.
Yeah it's because they need something to do while they're not breeding or giving love to the few children they actually have lol.
Them nukes really fucked them up. Generations later and they're still fucked up. We should have let them keep China.
He's feeding beer to and spitting at cow please take several seats 💀💀
Super interesting and its amazing how different farmers do things as some believe its partly to do with how happy the cows are more than farming them in mass to just eat, but even listening to this you can tell he has a care factor for the cows are treated while still trying to maintain production. (personally not a big fan of keeping cows or any animal in small enclosures but being around farms an such lots of my life i get why it is done an if they aren't maltreated its more an emotional thing that logic)
I would love to try this even raw
I love you Japan, from yummy Wagyu, the culture, to Acuras, I appreciate you!
Its only wagyu if a old japanese man spits on it
5:17 the guy revolutionized economics
Lmao I came in to make a similar joke. I’m glad you beat me to it by 10 months :)
Funny how outside Japan it's all about Kobe beef but in Japan when you talk about expensive wagyu Matsusaka is the one and pretty much only.
Indeed. The way I see it is marketing that promoted Kobe outside of Japan. Matsusaka beef did not really need to market itself within Japan as it was and still is the best beef in Japan. Kobe turned their eyes to the world when beef export was made possible in the late 80s. Matsusaka never bothered. I guess this is the main reason Kobe is more well known overseas. Also the term Kobe was short enough for westerners to remember, and the Kobe quake that made the headlines in those days may have helped to make the name stick. And sure enough, the fame of the late Kobe Bryant might have helped as well.
So you pay extra for fat to melt quicker? Bro is hooked on that marketing traps 🐁
@@mtn4140have you ever tried it ?
@@mtn4140the point of the fat melting at cooler temperatures is that the fat literally melts in the temperature of your mouth, which is what gives this meat the literal “melt in your mouth” experience it is known and sought out for.
@@mrgonzo2139I guess his non response is your answer....lol
Always has to be chumps like this who act like they're being all critical when they're really just ignorant.
Do any of these animals ever get to graze in open pasture? This method obviously involves more animal care but it does seem similar to battery farming...
Yes. Similar to foie gras farming
the only thing that is different it's the type of animal. it's not grass feed neither in open spaces.
There are ranches in the US with 100% Wagyu genetics that are pasture raised or free ranged.
Of course the meat doesn’t come out as marbled as these methods, but they are still significantly more marbled than our usual black angus cattle.
Regarding open pasture - it would defeat the purpose because the whole idea is to get as much marbling as possible. If the cows run around they will burn fat and become naturally leaner (as you would the more you work out).
We had Kobe beef in Kyoto in October. My son said it was the best meal he’s ever had. I’d put it in the top 5, but I’ve traveled a lot more than he. It was also $450 for the two of us. But it was Kobe Beef. This sounds even more insane. Would love to try someday.
@@pab26120 For 100 € it's probably just a good meltique beef.
Hi from Japan. Matsusaka is the absolute pinnacle of Japanese beef. But be warned. The difference between Kobe may seem to be very subtle for those not accustomed to Wagyu generally. Matsusaka will test you. Though if you pass this test, you are in for a once in a lifetime experience. Enjoy.
what is the top 1 then?
@@sonny9054 I won't enjoy this animal cruelty, no thank you very much.
@@elinacarmina3050 go hug a tree
I know the importer to the USA. He has an amazing business and only sells the best quality stuff. He just started releasing the Matsusaka cuts this past week.
This is something Kramer from Seinfeld would say
Those cows are so cute. Treated better than than the ones in the US food supply. Too bad they aren't allowed to graze in a pasture. But that would probably reduce the marbling if they were able to exercise. Still, they seem happy enough.
Rules for making anything expensive.
1) make the product gestation period longer.
2) use manual labour for production
3) use rare or difficult to obtain raw materials.
4) claim the quality of that product is dependent on using some absurd technique during production known only to you.
Follow the above steps & you'll have yourselves an expensive product.
Good luck!
Will be seeing you in the millionaires club 😎😎
1) right...what's wrong with that?
2) right...what's wrong with that?
3) right...rare things cost more...so?
4) illogical assumption/generalization to create your illogical strawman.
Follow this stupid reasoning and you'll be an ignorant a hole who feels the need to be this type of commenter on a youtube video.
See you in the troll club!
Is it working out yet? Please tell me.
@deioped it always does
i love these videos! it is super interesting to hear about niche food stuff that a lot of people dont know about!
I always had respect for farmers. I have no problem with people that eat meat. I eat meat and I hunt for my own food sometimes. But shit like this is why I completely understand why somebody wouldn't want to eat meat
killing farm animals for meat is not as inhumane as killing wild animal for meat. what a bafoon.
The old man is wholesome 😂
Unlike someone that says if we have more population we will have 10000000000000000 mozart
We have now real 2b like 100+ times the time mozart was alive..... still no adition. Dont be decieve just cause they are wealthy people.
Yeah he force feeds his cows beer even though there's no evidence it's actually doing anything, real wholesome
such big animal living in small space. i understand it is to prevent muscle grow, and they are very well treated but still... i prefer seeing them free eating fresh grass
Plato's Allegory of the cave
It is similar to feeding duck fatty stuffs to make foie gras, it’s inhumane.
My daughter and I had this at Gordon Ramseys restaurant in A.C it was amazing, soon as it touches your mouth it melts 😊
Japan has the best beef in the world. It’s pricy but the wagyu is not eaten on a regular basis it’s a special occasion meal because of the price.
Actually, wagyu is eaten all the time in Japan, but premium ones like matsusaka are indeed rarely consumed outside of the region/high end restaurants. Matsuaka beef is about fat, whereas other countries tend to prize the flavor of the red meat. They are almost completely different products, and hard to say that Japan has the best "beef", in my (Japanese) opinion.
@@pab26120 wa in wagyu means "Japanese", so technically all Japanese domestic beef are wagyu. Imported beef are sometimes cheaper than domestic beef, but OP is correct in that wagyu is eaten regularly (usually called kuroge wagyu).
What's known as wagyu in the west is called Brand beef: eg. matsuzaka beef, Kobe beef, etc. These have their own names, and are the really expensive ones and are not eaten regularly, unless you live in the area where they are from as it's a bit cheaper.
@@kennypuI spent a lot of time in Japan and you can get 150g for 800 yen ($5.25) some people eat it every time they have yakiniku.
Iirc it's also a thing that wagyu is also not very good for things like steak, burgers, and stews. So whilst it is extremely good, it's not all-purpose
That was one thing i always found interesting living in japan was how a lot of the beef was not only american, but proudly american and extremely cheap considering. There was ofter labeling to say it was from the US like a marketing tool etc
most definitely a marketing tactic. still living here after 6 years. Might seem weird at first, but if you think about the larger picture and how the farming industry works in Japan, saying "this is " is basically saying, "were inferior to the local variety, and we need to make this distinction very apparent." the same is true for pork, Japan prides itself on its black pigs, but most of the pork ive seen on market shelves are from Canada. even with the japanese branding of SanGenTon, this imported canadian pork is heaps cheaper than the locally raised ones.
@HitomiNee I'll agree the Japanese culture can be weird but deliberately degrading your product doesn't sound like sound marketing. A lot of the average consumers there like things from America (I'm not american), I would imagine there is actually some sort of value based on average cuts of beef being imported from the US, otherwise the brand itself wouldn't market it that way.
@@inertiaMS maybe because Japan has stricter laws in labels unlike in america where they can lable it grass fed even if 80% of it's life it only ate corn and was only finished with grass in the remaining 20% or labeling things wagyu even if it's not wagyu.
@@inertiaMSNo value, Japan has strict food importation laws. Food being imported has to be clearly label where it comes from.
Iirc it's also that Japanese beef, wagyu, is very different from beef like Angus, and they are good for different things. For example, wagyu is great when thinly sliced, or otherwise cut into small pieces and seared, but it does not work very well if you want to eat something like a thick steak, filet, or burgers. And so, Japan imports a lot of regular beef to cover the demand for that
How would you like your steak?
Melting at room temperature lol
it's just genetics. You can take any cow from Europe, give the same treatment and you would still end up with "basic" beef. I's mainly marketing to give a nicer story of why the hell it costs so much.
Then breed them yourselves.😂😂😂
@@azzurikayvo There are small numbers of Wagyu being bred in Germany
you've never had it before have you?
By this logic, any animal such as dogs, cats etc, would become you by giving it the same treatment and same genes. 😂
😂😂😂 do it then.
If they get the cows stoned, they would definitely eat a lot more.
I swear these cows and the beef are more valuable and worth more than my entire life's hard work.
My man getting drunk with the cows. Hegot on the piss one day with the cows and never looked baxk. Now my man can drink everyday without question. God Bless him.
Wagyu is delicious but if you eat too much, you're running into the bathroom. 😂
I literally had my eyes wide enough when I heard their cows drinks beer lmfao
I'm from a working class family, I remembered when i was an intern my company director had an impromptu farewell lunch for my supervisor, he asked us to went for the hotel inside there is a Japanese diner, when i looked at menu I saw this Wagyu and the price is obviously cost me a quarter of my internship allowance, I was questioning myself should I take my chances and have a taste of it since you know, I'm just an "intern" and as I saw my supervisor ordered it, and the director seems to be not bothered by it, I also ordered could be my 1st and the last, and when it arrived, my God the beef literally somewhat melted inside, for my whole life I've only eaten from a packed frozen meat from the supermarket, maybe some freshly slaughtered beef on certain occasions, but this particular wagyu is really something else.
I think what a lot of westerners get wrong about this beef is they approach it from a western perspective of a big slab of meat on a plate. So if they don't get it in a Japanese restaurant but buy it in a store and take it home and make a steak out of it and then think it's gross because it's too fatty, then they think it's over rated.
Plus I think westerners are expecting the ultimate "beef flavor" when they eat it. I know I was, and the first time I had it I was a bit disappointed. Like the first time you have an expensive Japanese strawberry or tomato it's just bursting with the very essence of that flavor you know. It's not like that with the beef. It's more like eating butter with a subtle beef flavor. But it's that melty buttery texture that IS the point more than the beef flavor itself.
It's more of a mind reset to not view it as a steak. It's its own thing.
It's animal cruelty.
@@elinacarmina3050 naaa...not really. They live pretty comfortable lives. Sedate, yes....cruel...no. It's not like cows in an open pasture are running around all the time. They're pretty sedate by their very nature.
I think you're probably anthropomorphizing them a fair bit here.
Some guy in ancient Japan: aye gang this cow taste good asf let’s name it wagyu
These cows livin' a better life than me. Not to mention the appreciation they get post mortem
Unless you are willing to get slaughtered at 20 yrs old, can't really compare
i had wagyu for the first time and i remember the volume in the restaurant i was in felt like it had lowered for the few seconds i took my first bite. this beef truly is a different experience especially when it's paired with some black truffle.
no, how can chewing on a fat rubbery meat is a truly different experience, i mean it might be different, but for worse
@@trader2137 so you havent tried it, but already attacking someone that has and had a good experience? are you just envious?
@@trader2137 its definetly not rubbery like the kind of steak fat you're reffering to, the fat tastes like part of the meat and just makes it incredibly tender. I thought the same thing before I tried it so maybe grab a cut, this is the most expensive kind but you can find many for under a hundred bucks
@@trader2137lol Kobe A5 is nothing like red neck murica beef you’ve always tasted. Soft fragrant buttery on any cut from any body part
@@monkeBeastTitanI had Wagyu beef barbeque before in a touristy stall, the ones Japanese would say "YOU PAID WHAT!?". It's easily the best serving of meat I've ever had in my life. It's easy to eat, not rubbery at all. So much beef flavor, and it is unfortunately gone before you know it. Probably so far below Matsusaka beef, so I can guarantee you that the Marbling thing the Japanese are doing has it's own appeal and merrit. If you ever go to Japan, you just have to try it, and it will change your mind.
japanese weren't eating beef before Meji revolution ...so there is nothing ancient about whatever this is
I swear I'm not a vegan but those buls are just too adorable to be served on dishes
Find it amusing that they're angry about force-feeding geese to make foie gras, but they're okay with force-feeding alcohol to cows to make fatty beef. :D
The last thing I expected was a traditionally dressed Asian woman speaking flawless French. Humanity is beautiful and surprising.
So it’s basically just fat with a bit of meat
1:01 🧐 he is spitting on the one thats going to France...thats cold bludded 😂
Quality over quantity, one day we may not be able to eat beef with every meal but having something this good a couple times a month would be enough for me.
One day people would not be able to eat beef everyday? Why?
environmental impact of current cattle industry is unsustainable long term@@mangopudding5979
U got that wrong - lack of wild fish is where the (1) problem lies ...
Once again showing that Japan>everyone. 👏🏽 Wish we took care of cattle’s out here in the States with the same quality. I mean look at the facility - so clean. And don’t come for me regarding the beer and over feeding the cows. We in the States do worse things
You’re not a real steak lover until you try that 😊
Greetings from San Diego California 🇺🇸
pick a normal 90% meat steak, and add a brick of fat and there you go, wagyu for 5% of the price
You can love steak without eating this dumb shit.
Too much fat for me, feel more fatty than meat
The fat in that beef saved the entire France from global financial crisis
I caught off guard by a old Japanese dude spitting at cows back 😂
I’ve had A5 wagyu several times and it’s heavenly so I can only imagine what that tastes like
Forcing animal to drink beer, I am out of words. Crazy
Do not take Wagyu beef, Please.
Otherwise, when you take other beef, you feel unhappy.
This was my experience.
true that. but sometime, especially if you get old, you prefer red meat because your sotomache cant handle the fat. i always have problems with my stomache after eating wagyu in my 30th...
Tasting only one meat makes you feel happy as opposed to tasting everyone else's meat?
@@MachinaOwl Of course your point is correct. lol😄
Guess that's me out having pancreatic insufficiency. 😒😂
It tastes amazing. I had some in 1997. Not tasted better since.
What would you compare it with ? (closest for sure, not equal) ..
Thanks for your time..
@@csb9372I've been to Japan a few times and have had really good beef. Not sure if I ever had that but I've had really nice Kobe. It's very very buttery. Really rich. It's a bit like eating really nice fatty blue fin Tuna belly. Honestly there's not a lot of "beef" flavor to it. It's there but it's very subtle. There is another type called Yonezawa which has a bit more beefy flavor and is a little nicer in my opinion. But again...the difference is very subtle.
I think for me I was expecting the most amazing "beef flavor" ever but it's not like that. Those are the wrong expectations to have. It's more of an amazing melt in your mouth texture with subtle flavor.
is the fat molten when they are alive? i dont understand
Y do they pierce their noses? Looks painful with the way the ring is tied 1:00
“Well I fed this cow straw and beer and then spit sake at it for a couple hours so… yeah… this one is worth like $30mil.”
Crazy how 40 months is super old and risky in an operation like this but on grass and sunshine cows/heifers taste their best around 60 months (5 years).
That looks Soo good 😍
its like 60% fat
only if there was a way to like this video twice ... the other like specifically dedicated to the old man ... such a rare genius ...
I'd like to compare Matsuzaka wagyu to Olive wagyu.
Cows drinking Kirin? wow...next time they will demand red wine...😊😊
I like how Japanese create a story and sell at exorbitant prices to other countries for anything.
Meanwhile they import cheap stuff from US.
Do these cows roam around or walk around or are they raised in that small pen ?
Rearing them in a wide and broad enclosure would significantly lengthen the fattening process because they'd have plenty of spaces to move and run around and that's a good way to burn fat
@@mozzarellamaniac6300 You say that like it's a bad thing.
@@elinacarmina3050 compared to japanese wagyu, american beef steak doesn't have marbling fats because they're reared in pastures and broad, grassy farms
@@mozzarellamaniac6300 That's good! Animals shouldn't be locked inside crowded farms, never getting to see sunlight!
If the melting point of the cow's fat is 12 degrees, how does the cow even live? Its body temperature would melt its own fat. That can't be the case.
Same question, lol!
so after a research, the fat isnide the body is indeed liquid. but when its alive the cells and tissues will hold whem together. when cut opened and aged, the cells and tissues breaks down and the aft will leak out. interesting.
Don’t let all the extra stuff fool you it’s all genetics and the Japanese will never let these cows leave Japan alive
I love how other countries take Japanese beef that is worth like $50/lbs and make it with $1000s by just cooking it.
learn about tariffs my guy.
I feel like at some point, too much fat is just gonna taste like butter. 99% fat, 1% meat. You're pretty much paying for unprocessed butter at that point. I guess France and Japan would love that since their cuisines revolves around loads of butter and fats for umami.
@@tidus7081 I commented about that. 100g of this meat is like a weeks worth of fat.
@@nueat6 I’m aware, doesn’t make it less bullshit.
@@Gwallacec2it’s the cost of transportation and making sure the cows survive the journey with all of temperature and food control too. Then add the rest of the restaurant fee with chefs and butcher and the 1000 isn’t too far fetched
Nothing looks special in this, with such marketing and you can make everything "unique".
I deal with Oita Ken Kuroge breed and this was an informative video. However there was something confusing about what was stated. Early on it's mentioned that Matsusaka are all virgin cow because the meat is softer. Later it is then mentioned that calves are sold. How is he producing calves if the cows are not being bred being that virgin meat is sold?
I reckon it’s all calves that are fattened to be butchered are virgins, a portion of the other calves are raised to become mothers.
He buys the calves at auction
Buys heifer calves, never get bred
It's known as the mother Mary syndrome my friend!
Nice to know the French have their grubby little hands on such a delicacy, and manage to still upsell it
Good for them. I love they have a different culture than what I have in the states. I want to try some one day.
Does the states even have culture
@0:30 was he boiling beef? Maybe it is great, he knows way more about this than I do. But still...boiling beef? What am I missing?
What an insane world this is.
Smoke a blunt and watch it intensify
WDYM? Humans have been raising cattle for their meat and leather for thousands of years, nothing insane about it.
@@Rofrepilon force feeding them beer is a little out there
@@greengrape2931 agreed. too much. and cows are sweet. but nothing we can do about this..
You can tell how well those cows are treated by the happy fella swishing he's doing.
The title of this should be “The Rise of Obese Cows” 😂
Basically you stick them in pens like with veal and then force feed them.
Dad gives beer to cows because they don’t like food. Son perfects the food so cows eat better. 😂😂😂😂
Do these cows ever get to roam? Or does that affect marbling effect?
Nope
Bro found a way to drink on the job
this world is a hell for any living being that are tasty to human. What a madness and everyone is sleep walking not seeing how mad the reality is
You are aware that animal domestication is an extremely ancient and integral part of human evolutionary history right?
What’s more expensive? The kobe or matsusaka?
I've been eating Wagyu for a few months now during my work trips and there really is too much of a good thing. Can only handle 5 slices before the fatty taste becomes too overwhelming
what kind of wagyu have you been eating?
Thats a low quality wagyu probably an 5 graded meat 😂
@@animebeast2797 you've clearly never tried wagyu
no you're wrong. the most expensive wagyu is nady wagyu. 1 of 1
Bro likes Wagyu
This is fascinating!
Insane prices ....😮
This is how the concept of beer shampoo became known.😂
Had it , it was okay. Wasn't blown away. Cool experience but i wouldn't do it a second time for what it cost.
That's marketing for you.
A guy bought a €2.50 and scammed a whole international wine competition, shows to you how a clever background story can inflate the price of an object.
1:03 man said spit on that thang HAWK TUAH
please post more of videos like this, so interesting and relaxing to watch!
The prime difference between cows and humans, one likes beer other doesn’t!
Is this not abuse of animals to force them alcohol?
also the excessive feeding of food and extending life span artificially, world is cruel
@@johnny1897 definitely report this video. Animals don't deserve this forced intoxication
This old dude just needs a reason to drink at work 😂
Ill stick to angus im poor.😂
I had some wagyu while visiting Japan and tbh its good but I wouldnt pay 350 bucks again for it. I think 350 for it was waaaay too much. The amount of satisfaction to price ratio is off af lol
Was it 7x more delicious than a 50 buck steak? Hell no lol
I would pay maybe 120 TOPS for that meat again maybe. Im only saying this so people dont get over hyped over a piece of meat. All "luxuries" in life are overpriced i know but this was definitely one that wasnt worth it. I rather have some insane indian, italian or mexican food than having that meat again XD
Man i wish we have that good stuff in the states
I've travelled to Japan and ate these stuff before and loved it. Because of this I want to go to America so I could compare the experience with how you guys do steaks. The Philippines (where I'm from) have a few good steak places, but I can imagine none can compare from a specialty place in the US.
well,you guys have 2 clown already,trump and biden😂🎉
U have a lot of good produce I guess however a lot of GM goods
@@hurricaneb6243 the US can probably do steaks in a million ways - its what makes them the US
@@hurricaneb6243honestly, just source good meat and do sous vide, it's like a cheat code for perfect steak
Who narrates these. Voice so soothing
Requiring a high rating on google to keep your certificate, only ensures that there will be bogus reviews out there. This should not be a requirement, but they should just follow up on bad reviews and make sure the problem is fixed, or weed out the bogus ones.
Agreed. Reviews can be easily gamed, and it's the wrong metric to focus on
Who on earth check google reviews xD
@@deadzio They said it was a requirement to keep their certificate, so at least the certifying association does.
@@azrobbins01 yes i seen the video. Bizzare requirement.
It's basically a big piece of fat sprinkled here and there with some beef. If dinosaurs still exist today, then they will probably look at us chunky delicious humans like Wagyu beef. JAJAJA
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Just give me American food and a TV 🤣🤣🤣
The cheapest meat is deer balls. They're under a buck.
@@iiwi758 😆
Lol😂😅😂😅 it's true dear balls are easy to find
A virgin cow?... That is called a "heifer" 😂
Or a that’s only had one calf