In Japan, veals are bred and produced in Hyogo Prefecture, where Kobe is located, and adult cattle farmers all over Japan buy them, grow them, and ship them as their own brands.
Didnt seem to be seasoned with anything... there was plate of seasoning that you could use shown at the end. (does it need seasoning?) I may be wrong, Im not some expert lol
If you like fatty meat, this is for you. It's about 50% meat, and 50% fat. I like my steaks at 75% meat and 25% fat and a little more cooked to where you only see a thin line of pink in the middle. The steak flavor intensifies the more water and blood you cook out of it. Just don't over cook it to the point it's dried out. A little butter , garlic, and salt added towards the end of the grilling.
It must be amazing to be able to have such a beautiful steak as that. I have almost given up eating steaks because they are so expensive. And they aren't even Wagyu.
Just get a chunk of fat. Beat the heck out of it. Add beef stock an put it into a bag. Let it sit over night in the fridge. Set out till room temp and pan fry it in butter. It’s the same thing and about $8 bucks.
Bought a small A5 wagyu a while back.... it's the kind of food that you eat to satisfy the soul and not necessarily the tummy.. very rich piece of meat....
I bought 60 pounds of A5 during the lockdown when restaurants were closed and the suppliers couldn’t sell their inventory, paid less than wholesale prime beef per pound.
RUclips has warped our minds to over value wagyu. Normal steaks I have had with my family and friends around the grill with a couple of beers are more memorable.
All the char coal fanatics in here. I was stationed over there for 3 years, never saw a lunp of char coal. Not once. And guess what? Everything was beyond delicious.
And here I am buying roast cuts and cutting them into stake portions because is cheap lmao! Liquid smoke will do.wonders on cheap meat lol. Man the struggle is real
Wagyu translates to JAPAN COW. It is a breed of cattle that is raised in many different prefectures (zones) in Japan. But the same breed is also now being raised in the U.S. for the U.S. market. Don't believe me---look it up.
It’s Japanese Wagyu, not that shoe-leather crap that Americans think is steak. But don’t worry, if you can ever scrape together enough beer cans to afford a piece of it, you can cover it with all the ketchup you want.
@@mrimmortal1579Wrong. That is fat, and very little meat, and it certainly could have used salt and pepper. This is a Japanese version of steak. That absolutely doesn’t make it better. I have had both, cooked correctly, and it’s not worth the money. You enjoy though, since you’re the expert.
There comes a point where “more fat” becomes “too much fat”. This steak has crossed that line. I like a little more meat in my steak. Oh, and some seasoning too please. Thanks.
Not sure I would ever imagine spending that much on a piece of steak - more than my monthly food bill! I was not impressed with the handling of the steak, the cutting and plating of it - too much fiddling about.
For all americans the meat says wayou in your supermarkets is not. Only 4 rrestaurants in the US sell wayou. So u know and think that u eating wayou youre not
It's crazy how he cooked it for so long and it still remained pink inside. Do that with any other meat it would be dry as a bone. Must be all that fat inside that keeps it from drying out
Разогревать - жарить, такое мясо на «газовой отраве горелке» это просто жесть! Дрова должны быть дубовые, сухие, после угли... Это вам скажет, любой профессиональный шашлычник.
I don’t even eat beef anymore except for the occasional burger but my mouth is watering right now for a bite of this.
In Japan, veals are bred and produced in Hyogo Prefecture, where Kobe is located, and adult cattle farmers all over Japan buy them, grow them, and ship them as their own brands.
Someday, I would very much like to eat a Wagyu meal. Thank you for sharing!
What did you season it with.
Didnt seem to be seasoned with anything... there was plate of seasoning that you could use shown at the end. (does it need seasoning?) I may be wrong, Im not some expert lol
That's not fat, that's God's butter at its finest.
What cut os it?
Thats a neat little set up. Is that a wood / or charcoal grill under it?
@@robtierney5653 It's a bloody wok burner.
Absolutely awful what he just did to that cut of meat!
They typically use gas for cooking in Japanese restaurants
Flame broiled just like Burger Wop!!
I’ve seen them cooked on a flattop
@@Nirotix Either a flat or ribbed cast iron pan would be my way of cooking that steak, didn't like the look of it when he was cutting it up!
What restaurant is this
Never had Wagyu but had Hanwoo(Korean beef) which is little less in marbling but still incredibly delicious and tender
I have. Incredible
Perfectly cooked 👍🏽👍🏽👍🏽👍🏽👍🏽
Where can I buy this?
Costco
Sams Club
How much does that huge slab cost?
Any free samples?
If you like fatty meat, this is for you. It's about 50% meat, and 50% fat. I like my steaks at 75% meat and 25% fat and a little more cooked to where you only see a thin line of pink in the middle. The steak flavor intensifies the more water and blood you cook out of it. Just don't over cook it to the point it's dried out. A little butter , garlic, and salt added towards the end of the grilling.
Fantastic! Bravissimo
Are you using plastic tongs to grill meat directly over an open fire? You should change to metal tongs.
heat-resistant nylon or teflon on the tips of that pair of tongs . . . you need to keep up with modern kitchen technology
Felicidades increíble proceso de asar se ve delicioso, y gracias por compartir saludos
It must be amazing to be able to have such a beautiful steak as that. I have almost given up eating steaks because they are so expensive. And they aren't even Wagyu.
What cut is that? Huge...
That is a ribeye with cap meat and rib meat attached.
Marbling on that steak is awesome that gives some good stuff
Big piece of art ❤ 😂. Entire thing would last me prob a week.
the first cut? You have no idea how good this is.
I am hungry now
Nice to see delicius cooking here from diffrent countrys I live in europa must say bravo bravo Bravissimo ☆☆☆☆☆☆☆
Just get a chunk of fat. Beat the heck out of it. Add beef stock an put it into a bag. Let it sit over night in the fridge. Set out till room temp and pan fry it in butter. It’s the same thing and about $8 bucks.
$250 is a steal for that amount of wagyu. Where was this?
$250 for THAT steak, not the entire cut that he sliced the steak off of
@@Preston_Taylor that steak almost weighed 3lbs in weight, it was cut super thick for a A5 Wagyu steak
wow you are very good at cooking food, and I like this
And they cook it with gas?????
I'm pretty sure that is a Japanese wagyu steak that's why it's so expensive the cows are the most expensive in the world because of their genetics
Bought a small A5 wagyu a while back.... it's the kind of food that you eat to satisfy the soul and not necessarily the tummy.. very rich piece of meat....
With an acidic tanin wine (cab) if thats your thing. cuts the richness
I bought 60 pounds of A5 during the lockdown when restaurants were closed and the suppliers couldn’t sell their inventory, paid less than wholesale prime beef per pound.
@@mikeyt6456 wow! Goid for you! Smart move dude!
Why not salt it first and then a bit during?
I think the japanese season while eating, i.e. soy sauce with sushi.
RUclips has warped our minds to over value wagyu. Normal steaks I have had with my family and friends around the grill with a couple of beers are more memorable.
Some of us have known about wagyu beef long before RUclips was even an idea!
@PaulMarron-nt1bb mass appeal is what I am referring to
yeah sure but I would still like to try one of these at least once in my life lol
Google, how the cows are raised.Maybe you'll get it.
All the char coal fanatics in here. I was stationed over there for 3 years, never saw a lunp of char coal. Not once. And guess what? Everything was beyond delicious.
Interested in the cook top.
If I was rich it would be worth every penny
$500 in a Vegas restaurant.
Ur being generous. That’s like 2 lbs of beef. More like 1k.
looks good ,except the bug on the table at 10.38
Beautiful Cap ❤
there is enough meat for 5 or 6 people because Wagyu is super rich that you can't eat much , i have a 300 g A5 wagyu Ribeye in my freezer
1:48 Please don't trim the fat!!! It's awesome just the way you cut it.
I would like to buy that whole loin! Would be spendy but prolly worth it
That steak is perfect 👌🏻
I built a whole cabinet whilst this cooked. I bet it’s good
And here I am buying roast cuts and cutting them into stake portions because is cheap lmao! Liquid smoke will do.wonders on cheap meat lol. Man the struggle is real
Kobe is a region...not a cow.....wagyu is the breed!
Wagyu translates to JAPAN COW. It is a breed of cattle that is raised in many different prefectures (zones) in Japan. But the same breed is also now being raised in the U.S. for the U.S. market.
Don't believe me---look it up.
No seasoning is criminal
It’s Japanese Wagyu, not that shoe-leather crap that Americans think is steak.
But don’t worry, if you can ever scrape together enough beer cans to afford a piece of it, you can cover it with all the ketchup you want.
You;can probably ask for ketchup.
@@mrimmortal1579Wrong. That is fat, and very little meat, and it certainly could have used salt and pepper. This is a Japanese version of steak. That absolutely doesn’t make it better. I have had both, cooked correctly, and it’s not worth the money. You enjoy though, since you’re the expert.
That big piece of meat is $249?? I don't believe it. I've been in Japan many times. That steak usually goes for about $400!!! or more!!
This wagyu is not as marked up as Kobe, a new Wagyu.
@@strictlyfoodasmr It's Wagyu never the less. No way in Japan, that much meat will go for $249 at a restaurant. No way!
I was thinking the same thing. That’s a huge steak
For 249 you can eat a week meat in my country !!
The $249 is probably per plate.
So that is for people who like the taste of fat rather than the taste of meat.
Maybe This Top30 In Japanese beef❤😊
10:33 ignore the insect/roach crawling on the corner of the table 🐜 😂 🤢
The attention to detail and devotion to cutting and plating a steak is such a waste. I think most people would rather cut/handle their own.
In a culture where folk eat with chopsticks the chef prepares the food into manageable morsels.
@longlowdog You're absolutely right I'd not considered that. I still have beef with American steakhouses cutting steaks
I guess this looks good I started slobbering and I’m not even hungry
Fascinating cooking method. Booking now.
Fantastic
10:38 bug on the counter. Even bugs can't resist
There comes a point where “more fat” becomes “too much fat”. This steak has crossed that line. I like a little more meat in my steak. Oh, and some seasoning too please. Thanks.
Damn no seasoning?
Next time can you put it on the plate sooner. I’m getting very hungry.
Don’t forget a couple of bottles of
your finest Red
Your tears😂❤
Konichua 🌿✅
I don’t often eat fat but, when I do, I overpay and call it Wagyu.
The fumes from the gas/artificial flames will affect the flavor of the meat.
You should use natural charcoal.
right on bro!
In RUclips anything things can happened… I just looked into my tottery ticket… I am not a winner… 🥇
Take my money now!!!
8:40 You wrap $249 worth of meat in aluminum foil? It's toxic.
Just to put it in perspective it's 250 per stake not for the whole loin!!
Ridiculously 😊
Nice. But eating steak with chopsticks?
Why not? when in Japan
@@strictlyfoodasmrI am sad reading some of the ignorant, idiotic comments here.That is a well produced video of the real thing.Nice work.
The meat looked frozen wich would explain the burnt bottom and top
Holy cow !
This is insane Chef work 👊 This video makes my steaks looks worthless 😄
It would have been better if it was cooked in charcoal 😅
Is that cut a ribeye. Sooooooo hungry.🤤🤤🤤🤤🤤🤤
Yes
Not sure I would ever imagine spending that much on a piece of steak - more than my monthly food bill! I was not impressed with the handling of the steak, the cutting and plating of it - too much fiddling about.
Если посмотреть, то видно что там 50% только мяса даже после очистки жира.
At $249 i can go out with a family of 5 and enjoy a great meal. It would be greedy to charge a person of 1 at that price.
Secondo me un taglio di carne così pregiato andava cotto su una griglia a legna e non a gas, la carne prende anche l'odore del gas.
That’s why we sell it China.
Courtesy of Australia.
Plastik ucu olan ızgara maşasını eti çevirir iken ,ateşe temas ettirmen doğrumu?
For all americans the meat says wayou in your supermarkets is not. Only 4 rrestaurants in the US sell wayou. So u know and think that u eating wayou youre not
Their style screams Osaka.
I would have to try it . Looks good, but I'm not a fat eater . I can have it for flavor ,but just the fat!? No !!!!! I just need to taste test it.
Just say wagyu. “Japanese wagyu” translates to “Japanese Japanese cow”
Nice way to ruin it, cooking basically directly on a Bunsen burner 😂😂
Natural gas doesn’t impart any flavor at all. Tasteless and odorless. The smell only exist prior to ignition.
Bet you’d still chow down 😂
It's crazy how he cooked it for so long and it still remained pink inside. Do that with any other meat it would be dry as a bone. Must be all that fat inside that keeps it from drying out
The question is, where does this piece come from on a cow? It looks too big to be cut from a cow without bones.
From the inside. It turns out that when you crack one of those things open, the whole inside is jam packed with beef!
Разогревать - жарить, такое мясо на «газовой отраве горелке» это просто жесть!
Дрова должны быть дубовые, сухие, после угли... Это вам скажет, любой
профессиональный шашлычник.
Did he really just put a ~$150 cut of meat on a wok burner????😮
More like $300
Looks underdone for me personally.
Horrible way to cook a prized steak, give us a real wood fire 🔥!!! Not some fake natural gas.
That's why u ain't a chef. Please remain where u are. U are at the right place.
Japanese Salt Bae
I had a very beautiful steak last night with my love ones and restaurant name was Texas road house… !!! For god sake 😢
WOW
Where is the meat ?!
Такое мясо унас на кавказе считался и считается бракованным 😃
Wagyu beef are the best
Never seen a cut like that before
What’s part of the animal is it from😂
$249 for that? No chance.
Better off with a few burgers.
Some day
Nice marbleized steak