Food Theory: STOP Buying Wagyu Burgers!
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- Опубликовано: 3 май 2024
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What’s the deal with Wagyu beef? If you’re a foodie, you’ve probably heard of the coveted A5 Wagyu beef, which has the PERFECT marbling and taste. Of course, that comes at a hefty price up to $30,000 for a cow. But is Wagyu beef ACTUALLY worth it? And are the restaurants that have been selling you this trendy beef, like Arby’s, Fudruckers, and the Cheesecake Factory, all in on a giant scam? Let’s find out…
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Credits:
Writers: Matthew Patrick and Santi Massa
Editors: Jerika (NekoOnigiri) and Warak
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#Steak #Wagyu #WagyuBeef #Beef #BeefSteak #Wagyu15 #A5Wagyu #WagyuRibeye #Arbys #ExpensiveFood #ExpensiveFoods #Theory #FoodTheory #Matpat 
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“You ate your Christmas tree so your opinion is invalid” I love the small messages that the editors leave on the video lol.
Don't read my name!
@@Dont_Read_My_Picture Okay i wont read it
I read your name
@@I_Am_Vegito_Make sure to report the spambot as well.
@@Dont_Read_My_Picturespam.
I love the editors. Jerika’s edits with herself in it commenting on Matt is hilarious.
Don't read my name!
@@Dont_Read_My_Pictureok
I love it as well
Yeah lol
@@Dont_Read_My_Picture ok i wont
As a former employee of Arby's, I have a few fun facts to add. The "wagyu" is only 10% of the patty, which is then partially precooked, frozen, thawed, deep fried & microwaved... yet still tasty. Isn't learning fun?! ✌️🍔
U said arbys arbys is traaaaaaaaaaaaaaaaaaaaash
Isn't all the food precooked and microwaved from arbys?
@@baam25th31 ✌️😋
Not exactly, just most of it. But this is true for ALL fast food... where quality is minimal.
@@baam25th31 Used to work in the food industry (mostly restaurant rather than fast food) and most of the sendbacks were because the food was cold or considered undercooked ended up into the microwave. Sent them out and most people didnt understand the difference, but would say its so much better "shout out to the cook for redoing this" when really its just reheating food that was already made in our little microwave friend. TLDR: more food than you think in the industry is microwaved, not just Arby's.
@@Thebeast-ytattorney Tom, is that you?
This explains why, in a try guy's video, the restaurant came out with a certified verifying that it was 100% wagyu from Japan. I thought it was super weird, but after this episode, it makes sense.
Last time I was at a burger place that sold wagyu burgers I was like "I could get one... or I could get two normal ones for the same price"... then I got my two burgers.
That’s called illusion marketing like iPhones
The restaurant still won cause you bought two burgers instead of one
@@brandoncorona2837Not really?
He spent the same amount of money, and actually costed them MORE money due to the cost of creating two burgers
@@AverageHistoryEnjoyer1914not to mention some people like me typically will eat two burgers
@@brandoncorona2837 To be fair, a lot of people get two burgers when they aren't tiny humans
I like MatPat's new editor, her inserting herself to call Mat on his own biases about the meat and how the texture is was so funny.
Edit: Alright, she's not technically new, I get it!
Don't read my name!
Jericka is not new to the theory channels. She has been around for a while.
There are multiple and she’s been doing that for like 2 years now
BEST part of the video, hands down. I say that as someone who, while in Japan, made sure to buys some for friends and family when they visited. No one disliked it, but I will say my brother also prefers leaner, less tender meat, so I've encountered such folks.
New is relative, of course. It's like an old show I watched where a student was always referred to as "the new kid" because he was the last new student to join the school. The title of "new kid" only transferred after a new student transferred in.
0:01 woah calm down my dude
i swear bro
It was only the first second and i was immediately shocked
There was a little restaurant near where I grew up that advertised it's burgers as "Coby beef." They weren't trying to claim that the meat was anything super special, Coby was the name of the rancher that supplied the beef. They're burgers were really good, though.
"You ate a Christmas tree so your opinion is invalid" "YOU'RE WEIRD!" *tosses the wagyu*
Yup, that's why I love this channel, it deals with both ends of the argument the exact way it should be dealed with.
Eeeeeeeeeeeeeeeeeeeeeeeeeeeeh, only partially right. There are times when it is 100% only one side of the argument. Remember, this it's just a theory, and theories can be biased and wrong.
Best editor I'm telling you
I think Matt's explanation of wagyu texture is spot on. Personally, I Loved that texture. It was just a different experience. I loved the single bite appetizer of wagyu I had because it was so rich and umami and felt like an appetizer how it felt like it literally melted in my mouth.
Don't read my name!
@@Dont_Read_My_PictureI won't:)
I only recently tried real A5 for the first time. I loved the texture and flavour. A friend didn't like it at all. We had the same with sashimi before. I forget what fish it was, but it was a fatty one. I loved it, she didn't.
MatPat was just like my brother when he visited Japan during my six month workstay there. He couldn't stand how tender it was. He's always preferred leaner mean, so it was no surprise, but it was amusing all the same.
Don't waste the wagyu on Lisa from Temecula
As a Brit, I had no idea the American beef industry did things like this to confuse customers into agreeing it’s good quality
Oh please, this is Murica; if we didn’t do it “for the money” we’d be accused of fraud against ourselves 😉
@@kakkler42REAL 🇺🇸
Lol, the British food industry is no better, especially after leaving EU regulations.
@SelfProclaimedEmperor As a person living in Britain none of the EU food regulations have been changed or altered as far as I'm aware, Britain has typically always had strict regulations when it comes to food
Goodness, look into cheese or legitimate balsamic vinegar. Authentic Parmesan vs imitation, Diluted Balsamic or filler where the top ingrediant isn't even Grapes vs. Authentically pressed/aged. It's wild. . .and extremely overpriced in American due to imports and they're seen as high priced luxory ingrediants when they're fairly commonplace elsewhere.
5:24 THANK YOU EDITOR FOR YOUR CUTE PROTESTS!!!
Also, I agree with the editor here... Meat that your just melts in your mouth with no resistance is SOOOOOO good.
Hear me out... I would personally agree with Mat.
@@BIGTHANKSHEESHno on e is hearing you out
5:10i genuinely love the editor being all salty in that part lol
Jerika really gets salty over food
anyone else proud of Matpat for going 10min into the video before making the "Rare" joke
Honestly, the best steak I've had lately was a well aged chuck eye steak. It's not an expensive cut, but not nearly as chewy as you may expect, and extremely flavorful. I'd rate it above a T-bone, frankly. Too many of those I've had lately had about as much character as a brick of damp cardboard.
Honestly agree with the “cheap cuts” being underrated. But a nice proper T-bone is better IMO.
@@Deathwindgames oh sure, if you can find one. But the ones I've found in the stores lately have been bland and dry.
@@vectorwolfThey always will be dry to some extent. The 2 muscles required completely different methods to cook properly.
I love chuck eyes. Seared on both sides and left almost raw.
Don't think I've ever heard of chuck eye steak. I usually just get sirloin or go flat iron if I'm looking for a better cut. T-bone in my experience is rarely worth the price.
I worked at Arby's when we had the Wagyu burger and I constantly was asked why the burger was so expensive. I even got one myself to taste if it was worth it and honestly it wasn't. It tastes just like a regular burger so I never understood why it was so expensive either
Mat's puns have gotten out of pocket recently and it's so funny 😂
Gtlive is legit infecting the main channels 💀💀
I love it
He's always been this way
5:19 "you ate a Christmas tree so your opinion is invalid" comedy gold
0:35 💀😰😭 That blush tho, I CANT ANYMORE!
0:00 I had this on full volume💀
Fun fact, Arby's actually had some fine print for their burgers at least the second time around that said the burgers were actually a beef blend.
So then I'm going to go ahead and guess it's 51% American Knockoff Wagyu. Since that would be the minimum to avoid a lawsuit.
@@Confron7a7ion7 That would be an accurate guess. I'm sure you could find the actual legalese somewhere on the Internet.
I guess they don’t have the meats
@@Confron7a7ion7according to someone who worked there its only 10%
Thank you for blowing the lid on this. As someone who went to culinary school and worked in the food industry, I am soo tired of all this undeserved hype around “wagyu”!
From what I've heard it's an absolute pain to cook properly as a steak. And in the end it's just fatty beef.
Clearly you hadnt had real wagyu
@@HORSEMANxDEATH I went to culinary school, I’ve had real wagyu. My opinion is that it’s not worth the price. You can disagree, and that’s fine, it’s your opinion. I’m mainly glad that he pointed out the fact that it’s very likely most people who have had “wagyu” didn’t even eat what they thought they were eating.
@@hjv7121 Tbf every single "premium" ingredient isn't worth their price, lobster, truffle, caviar, etc. Real wagyu definitely deserves the hype imo, atleast moreso than any other "premium" ingredients i can think of. I mean high quality steaks are generally quite expensive already even if it's not wagyu.
Ever been to Kobe Japan and had real wagyu? I bet you haven’t or you wouldn’t be saying that lol.
Wagyu has become the new “gluten-free.” It’s just cool to have that in the label.
Or non-GMO though a lot of stuff with that label does end up being less processed/higher quality.
Got to give it to the editors in this video, those burn/fade effects with the images over the wood texture are really nice. Looks like actual burn marks being made in reverse when the sprites/text fades away. Made me pause and wonder how they achieved it haha.
"The wagyu in wagyu isn't wagyu" - MatPat @ 6:00
Matpat out of context
Ethan Chlebowski did a great video with Guga recently on this as well, and really shows how the marketing tactics around Wagyu come into play.
i was thinking the same thing, i thought mat might reference him since this video is SO similar to his but… nothing :/
I thought it was one of Gugas videos 😅
3:35 poor amy, she can’t eat meat
I'm a huge fan of A5 wagyu beef (and the various brands aside from Kobe) living in Japan. I treat myself to it on special occasions. But I understand how some minority (yes, you MatPat) would consider it "too soft/fatty" as I have the same sentiment for fatty tuna. Generally you have your Akami (non-fatty tuna), Chutoro (medium fatty tuna) and Otoro (fatty tuna). I want to preface with the fact that I like them all, but my least favorite is the fatty tuna as I feel that it's a bit overboard with its fattiness. But with tuna and wagyu alike, they're not priced based on how "good" they are but because of how much or little you can get out of one animal.
"You ate a Christmas tree so your opinion is invalid"
Honestly so true
When I worked in a steakhouse back in the early 2000's. We would get our beef from distributors of course. They messed up and sent us high grade Japanese beef (can't remember the number). But we got it at the same price as our normal beef. When I started carving it was apparently the amazing beef that it was. I cooked a steak up and I turned into a toddler. Drooling, unable to speak clearly. It was that amazing. So if you do get the right kind from Japan you're definitely in for a treat of a lifetime.
Wait, the easter bunny isn't real?! Oh, fun fact USDA really is a terribly biased and inaccurate food & drug organization.
Yeah...USDA is not FDA... people often get them crossed
Personally I'm with Mat on the matter of toughness. I like something that I can really sink my teeth into and the super tender meat just doesn't scratch that itch
MatPat describing wagyu as "beef flavoured butter" and missing the point of eating a wagyu steak might be the funniest thing in this channel to date. Specially with Jerica's comments.
What's the point, just to be clear?
@@jessy1982for the flex, seemingly.
@@jessy1982 I think is that wagyu beef is supposed to be a softer meat with this "buttery taste" i guess
@@octonine6212That's what I thought to, but the original comment here seems to imply it's something else and that matpat was wrong with his description.
@@jessy1982the comment is implying Matpat doesn’t realize that’s the whole point of wagyu. Him complaining it tasted like that or that it wasn’t like other steaks is the whole point. Obviously he can still dislike it, but it’s like if you complained that sashimi was raw. That’s kinda the point of the dish/ingredient. Definitely not for everyone and if you come in with the wrong expectations it will make the experience worse.
It's all science. Ethan Chewblowski and Guga did an awesome breakdown surrounding Wagyu and matched it up against other forms of ground beef.
Hello
YOUR OPINION DOESN'T MATTER😜
I might not be able to prove the experiment, but I'll believe it because Bald man, beard man and guy who eats like bearded Bald man said it was right.
The fact that MattPatt sees wagyu in stores shows how different our tax brackets are 😂
I like how you treat "Vegitarian" as a language at 0:55
5:13
Oh nah the editors are boutta revolt against MatPat 💀
2:18 Glad you got the difference between Pescatarian and Vegetarian correct in this video!
8:11 Exports of wagyu is highly regulated. If it’s genuinely from Japan, it’ll come with a certificate that contains various information about the cow. A restaurant that sells real wagyu shouldn’t have any trouble producing said certificate.
1:25 - "Steer" isn't some generic term for individual cattle. Steer are neutered bulls.
Also at places like Arby's the patty is only 51% American wagyu the other 49% of the ground beef used is just regular American beef
There's no such thing as "American wagyu". The current wagyu market is basically an unreasonable trend.
Booo. A rip off.
@@SergioLeonardoCornejoIt IS a thing, it’s just wildly over exaggerated and not what they want us to think it is.
@@terrivel11 no. Wagyu is specifically made in Japan. Wagyu made anywhere else is just buzzwords.
@@SergioLeonardoCornejoThe phrase "American Wagu" is not a buzzword. "Wagu" is the buzzword, sticking "American" in front of it calls out the fact that it's not "real wagu" but the American product being labeled as if it were. Like it or not, "wagu" is the name being used by the American breeders, so it needs the qualifier "American" slapped onto it to make it clear which one we're referring to. No amount of "they shouldn't have called it that" is going to change the fact that they did, and you don't have the ability to rename it, so we have to use qualifiers.
Definitely one of the few times where having worked in a grocery store meat market is useful. I remember my manager/butcher, who had decades experience, telling me, about 5 or so years ago when food was cheaper, it's not real Wagyu if it's less than $80 a pound and it wasn't something we could hope to get, even as a special order. This was important because an independent butcher across town was selling "Wagyu" ribeyes for like $30 each and occasionally customers would wonder why we didn't do that too.
I can say though that Certified Angus Beef, specifically the brand by that exact, precise name, was pretty legit on meat quality. Not the highest end stuff for sure, but it was definitely a step-up from the other beef we cut. CAB says only 25% of the cattle they raise meets the standards for the brand which, if true, does help reinforce that.
Lol I loved the editors putting themselves in and talking. I loved the "you ate s Christmas tree. Your point is invalid" 10/10
1:44 wait, $10-12 per POUND? In sane units that's around $25 per kilo. Where I live, meat prices have gone up by a lot, but good quality grocery store beef doesn't get that high, around $15 per kilo on average; and that's EXPENSIVE (it's usually slightly over half that).
I love that you are calling them 'sane units'
Thank you good theory for making an episode about this. Back in 2009-ish I worked for Rogue Brewing and they were using meat from Snake River Farms and they were claiming to use wagyu beef but had no certifications of any kind. I tell people this stuff is real but I never had proof. Now I can show them the video.
Snake River Farms uses American Wagyu, so the cross breeds that Matt talked about in the middle of the video. They're..... fine. theyre very good for beef you want to cook low and slow, like briskets or reverse searing steaks, but for like normal cuts, definitely overrated.
Blame American greed on 'the government' not making stricter laws? Where is American honor and pride? 🤣🤣
Matt doesn’t even realize they’re using different cuts from the same cattle for different foods…. So his whole video being based on that kind overturns everything he’s saying besides the fact that restaurants overcharge you for everything.
Interesting note on that I worked as a food inspector at a plant in eastern Washington that did Kobe/wagyu beef for snake river farms funny how that connects us
Theory Idea: Why Regular Show's Every Meat Burrito is a bad idea
Don't read my name!
that would be so interesting
I mean, you’d just have to ask Babish. He tried (once, cooking everything at once) and you’d know why you shouldn’t do that.
YES!
That’s not reallly a theory. It’s just a bad idea up front number one is every meat includes human
Arby's is actually releasing a part-venison burger sometime this fall, first of its kind for the fast food industry. So that might make a decent follow-up to this video! Can the gamey taste and lean meat hold up in a burger AND be delicious?
At least in my region we’ve already been selling it for a few days
8:47 we're slutshaming our food now?
"If it had meat in it already, then we cant make it into meat!"
@@kingstonlovely7404💀
@@Willow_498 oh shut it, it was a good joke
@@kingstonlovely7404 I genuinely laughed for 5 minutes after reading it
I got some ground beef marked as wagyu the other day because it was ironically cheaper than the normal ground beef, so yeah maybe the whole thing has gotten a little silly
Ground "wagyu" always made me laugh when I worked as a meat cutter. Even if it was actual Japanese wagyu of high quality, it would be pointless after you grind it.
8:01 haha MOO-t point
1:37 and they've already used an image of a dairy cow when talking about 'beef cattle' 😅
As someone that works at Arby's, the wagyu burger was made with the imported wagyu from Japan BUT its only like 1/3 wagyu. Also it was just for a limited time and now it's discontinued
5:00 editor rage
The editor being personally offended at MatPat not liking the texture of wagyu is everything to me 😂
That bit absolutely SENT me to the moon and back! 🤣
There is a steakhouse near me that offers waygu
With the following statement. We sell it at the market value for that day and may not always have it.
I haven't tried ordering it because it's like $200. They do have some more affordable aged beef. And surprisingly some delicious vegetarian options.
Going along with the hamburger reason, it also means less food is being given to the customer. That quarter pounder is from before it hits the griddle, where Wagyu beef loses around half its weight before it even sees the bun. It is a noticeable difference in patty thickness when compared to a regular beef patty when they're served side by side.
that is probably the part I never understood about wanting a "wagyu" or "kobe" product when it's ground up. You can literally take the "worst" parts of a cow the tough muscles grind it up add beef tallow and that's it it would literally have the same texture and probably flavor as taking the most expensive kobe beef and grinding it up into a patty as well.
The last one took the air out of me. This one took what’s left of my soul
Don't read my name!
I did read you name
Thanks Mattpatt! Not only are your videos entertaining, but also educating me on how to protect myself from the ruthless jaws of corporations and misinformation
"You ate a Christmas tree, your opinion is invalid" someone give Jerika a raise for wit!
0:25 MEATING? MEAT HISTORY? WHAT 💀💀💀💀💀💀💀
9:24 Why he gotta call out the Easter bunny though 😢
Rip all the kids childhoods he just ruined with that one line
I have had yakiniku in Japan. This is a Japanese take on Korean Style BBQ where you cook your own meat on coal or gas grills. Even the cheapest meat you get at these restaurants are soft, melt in your mouth cuts. This because this is the Japanese tase. They love the fatty taste where as westerners grew up on leaner meats with more muscle fibers. This makes western steaks have that chewy texture. I don’t think it has much to do with cow it self. Rather the cut of the cow and how it’s prepared. The Yakiniku sold in Japan are very thin sliced so it cooked fast on a grill. They make it so you can’t mess it up.
There are yakiniku or Korean BBQ restaurants here in US. The meats are different than Japan. They have the traditional steak texture that we are familiar with with Asian inspired sauces.
Why pay a restaurant to cook the foo d yourself? Simple, there is no prep or clean up. You get the benefits of a BBQ party with friends without any of the hassles. It can also be done in a big bustling city by really busy businesses people. Imagine you are a Japanese Salary Man in Tokyo and you want to have a good time with friends after work. You worked all day and didn’t have time to prepare. Even if you did have time, there is no place to grill at home and you can’t do it in doors. Instead you meet up with friends at a yakiniku restaurant a few blocks away and eat lots of meat and drink lots of beer. All you got to do is make sure you make the last train home for the night or you got to find a net cafe or Karaoke place to crash for the night. 😂
Thank you for clarifying this, it's a nice video.
Maybe you could have added that restaurant mix "waigu" with other beef in the patties to claim the name while enlarging even more their margins.
@5:00 lol not sure Matt had his word to say with this segment. Funny non the less!
9:35 yep that sums it up… our regulations in AUS are intense aswell but worth it.
Video 5 of asking for "how many calories does kirby gain from eating a waddledee?"
Honestly, as someone who has issues with the textures of some foods, MatPat's description of the Wagyu he had in Japan would have been upsetting for me as well.
I was a wedding photographer for about 15 years. One bride came from a family that raised beef cattle. They were quite successful - private jets, chauffeurs, personal assistants for each member of the family, that sort of thing - and the wedding reception was a beef extravaganza. Like buffet tables piled high with every cut of beef you’d find at a high-end steakhouse.
The beef everyone was talking about, however, was the Kobe. I was seated at a table with "the help," which included the family’s private pilots. One pilot told me that the Kobe was actually American Kobe, which doesn’t mean much. They had originally purchased some authentic Kobe cows from Japan (that’s what I was told, at least), but they’d been cross-bred with other Wagyu to get their numbers up and create some genetic diversity in the herd. Despite no longer being anything close to actual Kobe, the family still sold that beef for ridiculously high amounts of money. Like the meat from one cow was worth more than my house.
Anyway, I chowed down on the Kobe tenderloin. It was really good, to be perfectly honest, but it was NOTHING like the expensive steak I had in Japan. Not even remotely close. It was tender but not buttery at all. It tasted like American grass-fed beef, only a bit richer and more complex, I guess you’d say. I have no idea where it would fall on the Japanese grading scale. It was the very best beef this family raised, though. Only the best for daddy’s little girl.
I’ve never paid for Kobe or Wagyu since then, because I had learned that the names aren’t regulated in the United States. These days, I generally skip the red meat anyway, using Impossible "meat" instead of ground beef about 90% of the time. I’ll still eat a nice steak, though, but I won’t go out of my way to buy it for myself.
Hey food theory, I have a good idea for a video that I was thinking about when I was eating Oreos. On the box it says "Milk's favorite cookie", but what is cookie's favorite milk? Like what milk would actually be the best milk to use for cookies, Oreos preferably. Almond milk, goat milk??? I hope you guys use this in one of your guy's videos!
I've gotten pretty into Elk Meat the past year. Its the perfect blend of beef and venison, but the only option where I live is ground elk. Its been amazing using it with Chili and Taco's, but plenty of other ground meat meals have been great with it too. Not had the opportunity to make burgers out of it yet, but it will definitely be the next recipe I use with it. On another note, is also a great alternative for people who have issues with with the beef industry, and/or don't like the plant-based stuff. Downside is that its more expensive than plain beef of course, but between elk, pork, and chicken, I've drastically reduced the amount of beef I consume in a year.
You should try a bison ribeye! Whole foods near me gets them in every now and then and the flavor is amazing.
"You ate a Christmas tree, so your opinion is invalid" is amazing
Fun fact, in the 90s when my parents lived in Japan, they would look out and see a farmer walking their cow like a dog in the super tiny neighborhoods
Matpat's absolute worst take was on not liking that texture. It sounds heavenly.
Interesting episode. I still think an episode on the best chip flavor would be cool. What would also be cool is a conversation about region specific food and drinks.
I got steaks labeled Wagyu at the grocery store last Christmas. And genuinely, best steak I ever had. It absolutely was fatty and melt-in-your mouth, which is precisely why it was so good. So yes, even if these restaurants were using "Wagyu beef," it'd be a travesty to turn it into a hotdog.
The whole appeal of the wagyu imo is the marbling. All of that is lost if you grind it into a homogeneous paste.
They may have been labeled wagyu, but if you got it at a grocery store, it absolutely wasn't actual wagyu. Wangus at best.
Maybe so. Apparently they can label whatever they like. Tasted great, anyway.
Love the editors they have the funniest little messages in the videos.
The editing in this video is my favourite by far, the cute faces are fantastic and the editors are amazing with their *beef* with MatPat
In order for beef to be labeled Wagyu, and be real Wagyu, it must come from a specific prefecture of Japan, and be the best of the best cut. In other words, Wagyu isn't just "Japanese Beef", it's more like Chicago Deep Dish, not from the country, but from a specific place in the country. That also means "American Wagyu" is a lie. Not just that, but it's the best cut, so not only from a specific species of cow, from a specific place, but also the best part of it. Also, the ranking only goes to 5, an A5 Wagyu is the best cut of the best cuts. Also, Wagyu doesn't mean "japanese cow", it refers to this specific species of cow in this specific prefecture of Japan. This is why Kobe beef exists, it's "Wagyu" from Hyogo Japan instead of the Kagoshima prefecture, and the marbling isn't as perfect.
In summary,
Wagyu = From Kagoshima, not "Japanese Cow"
Kobe = From Hyogo
American "Wagyu" = lies
Don't read my name!
Then there's also the fact that the baseline laws for meat quality are also different. Japan has stricter laws in general surrounding all their meat and it was blatantly obvious the first time I ate McDonald's while stationed at Yakota (basically Tokyo).
The burger was simply better. Their regular cheap beef is better than ours.
So not only is America Wagyu missing all the things you and Matt said. It's also missing the baseline legal quality control Japan has.
This man. Only this man can bring adult jokes in a family friend video and I am all for it 😂😂😂
MatPat just did his riskiest intro ever fr.
Jerika's edit on matpat's opinion reminds me of how fascinating taste is (or I guess likes and dislikes). The reason why people like something can also be the very reason why others don't like it
Can I just say how much I love Jerika's comments during the video. So good!
She was spot on.
Shout-out to the editor(s), fantastic banter and quality editing all around
That makes a lot of sense. I bought some wagyu burgers from the frozen section of the supermarket a couple of months ago, and I honestly couldn't taste much difference from any other frozen burgers I'd bought, even though they were nearly twice as much.
Jerika's reaction edits are so spot on!!!
5:39 In the book "Sorting the Beef from the Bull," the authors mention tests to determine the authenticity of Manuka Honey. Manuka trees, leptospermum scoparium, are grown only in New Zealand and Australia: in 2016 the theoretical threshold of production was 1,500 tonnes of honey based products. Yet, over 9,000 tonnes of Manuka honey were sold worldwide. You can't authenticate the honey through Genomics because different genera of the same leptospermum species of trees exist. Proteomics won't work since the only protein metabolite in the honey come from the protease enzymes in the honey bees saliva. Metabolomics is a bust since honey bees are fed glucose in winter conditions; higher glucose to fructose ratio is legal and not considered fraud.
I like how Matpat is not even 5 seconds into the video and he’s already is being weird
Don't read my name!
@@Dont_Read_My_Pictureok
Ok
Hey this crossed just crossed my mind and it would be great if you make a theory out of it. Which is the best way to make coffee ( instant coffee, coffee machines like the ones that use roasted ground coffee or the coffee pod machines)
film theory idea: how long would the the bad guys ACTUALLY be in jail/what are the fines they would have to pay or any other punishment they'd have to endure?
I get so freaking excited for food theory every week! I just saw the notification and yelled out "ohhhh yay food theory!" Out loud and my husband got a good chuckle
Wagyu ain't meant to be ground, man 😭
Emperor Tenmu's ban on meat was more then just "buddhism". Buddhism was part of it but it was also because of scarce resources. The law was initially enacted to preserve the limited meat resources in Japan (not a lot of land to raise cattle and other animals) because they were more valuable alive then as food. Tenmu then placed a ban on eating chicken, dog, cattle, horses and monkeys (yes monkeys) from April to September. They could still however still eat fish and wild animals. Over time Buddhist influence just extended this to year round.
in the las vegas area almost all meat is USDA Choice. the only time i see USDA prime is actual stand alone butcher shops
I played this near my mom. That intro had my mom choking on juice.
7:20 a devious looking farmer is def what i needed to see today lol
Very informative as always, thanks again! 🫡
I ordered Kobe beef sliders a few weeks ago. I knew in my heart that it was weird, that a super high quality meat wouldn't be put in a slider, but I did it anyway. Thank you for confirming my suspicions!
Loved this video, as always. If anyone's interested in learning more, there's actually a great video on the practicality and foodscience of Wagyu beef by Ethan Chlebowski - he actually makes burgers with the stuff to do a side-by-side comparison and points out where your money starts getting those real diminishing returns. It's interesting stuff!
I was not expecting that intro 💀💀
Don't read my name!
r eel
At Arbys we had a Wagyu steak burger that was almost 15$ for a not very filling nasty undercooked burger. The sad part is it was only 51% wagyu ground, and then 49% random meat.
Waste of perfectly good Wagyu
This episode was super enjoyable!