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.
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.
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.
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!
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.
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?! ✌️🍔
@@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.
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.
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
"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.
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.
@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.
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.
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”!
@@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.
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.
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
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.
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.
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
@@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.
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.
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.
@@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.
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'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.
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
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 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! 🤣
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).
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.
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!
@@clarehui well I’m also from Asia and it looks the same so yeah how or you sure it ain’t from Philippines or Thailand or Lao They look same I’ve seen those places before and t he supermarket are pretty similar so they could be any of them unless you recognize the specific market because you’ve been there before or something
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.
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.
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!
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
I remember a question; asked to restaurant workers, by investigators, as to why foods never seem to match their photos "Why doesn't the food, look Like the pictures?" Said worker Was asked "The customers are too hungry To care" was the reply
Just wanted to say thank you the theorist team to inform about many information and dig up a lot of unknown information or that it is so spread ,lots to time or complicated .and transform it in to a more comprehéndanle way ,and entertaining
We are actually considering cross breeding some of our jerseys with Wagyu to make American waygu, jerseys and Japanese wagyu are fairly similar texture wise and apparently it turns out really nice steaks
@@Ash_Wen-li Yeah but unscrupulous people will always try to be shady. Like said in the video if its being ground into a burger its probably not real lol
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.
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!
You really need to do Creatures Of Sonaria lore!!! A new Lore pack recode is coming out soon with Secret Messages, statues of Gods in Ancient Temples, and the game even has its own Language to decode! I'm commenting this on every video until you cover it.
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 once had a Wagyu burger at a Fish & Bones restaurant. It was first time encountering the so-called wagyu item on a menu. Oh, how ignorant I was. By the way, some oriental stores sell wagyu beef. You can tell because of the marbling. It's really expensive though. On a side note, I love how the editor added in their own touch during Mat's personal take on the A5 steak. Editors have power over the videos.
![Felix "Unfair" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/Oswujxm2Ag0/mqdefault.jpg)
“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
@@YapftlMake 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!
I love it as well
Yeah lol
@@Dont_Read_My_Picture ok i wont
I loved the "You ate a Christmas tree so your opinion is invalid", which to be perfectly honest she's not wrong lol...
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.
why was it weird
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.
Shout-out to Coby
After 11 months and multiple months of post-mat-irement...
*ehem*
Its spelt "their". 🤓
Wait is it not Kobe?
0:01 woah calm down my dude
i swear bro
It was only the first second and i was immediately shocked
True 💀💀💀
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.
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?
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
5:19 "you ate a Christmas tree so your opinion is invalid" comedy gold
5:10i genuinely love the editor being all salty in that part lol
Jerika really gets salty over food
"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
"Dealed with"? DEALT with 👍
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
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.
anyone else proud of Matpat for going 10min into the video before making the "Rare" joke
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%
2:18 Glad you got the difference between Pescatarian and Vegetarian correct in this video!
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.
0:01 matpat called us dirty minded in 10^999999999 different languages
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
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 thought it was one of Gugas videos 😅
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.
1:25 - "Steer" isn't some generic term for individual cattle. Steer are neutered bulls.
Love the editors they have the funniest little messages in the videos.
"The wagyu in wagyu isn't wagyu" - MatPat @ 6:00
Matpat out of context
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.
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
3:35 poor amy, she can’t eat meat
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.
"You ate a Christmas tree so your opinion is invalid"
Honestly so true
5:13
Oh nah the editors are boutta revolt against MatPat 💀
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.
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
0:00 I had this on full volume💀
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.
@@Terrivel119 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.
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
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.
I like how you treat "Vegitarian" as a language at 0:55
Lol I loved the editors putting themselves in and talking. I loved the "you ate s Christmas tree. Your point is invalid" 10/10
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
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.
5:00 editor rage
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.
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.
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
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
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.
8:47 we're slutshaming our food now?
"If it had meat in it already, then we cant make it into meat!"
@@Kinglovinstone💀
@@Willow_498 oh shut it, it was a good joke
@@Kinglovinstone I genuinely laughed for 5 minutes after reading it
@kingstonlovely7404 that's such a British way to type
7:20 a devious looking farmer is def what i needed to see today lol
9:24 Why he gotta call out the Easter bunny though 😢
Rip all the kids childhoods he just ruined with that one line
0:25 MEATING? MEAT HISTORY? WHAT 💀💀💀💀💀💀💀
5:00
I agree with the editor. How can you say that melt-in your mouth tender is a *bad* thing? Incomprehensible
I love when the editors insert themselves to make fun of MatPat lol
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! 🤣
Shout-out to the editor(s), fantastic banter and quality editing all around
Video 5 of asking for "how many calories does kirby gain from eating a waddledee?"
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'
MatPat just did his riskiest intro ever fr.
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.
8:01 haha MOO-t point
"You ate a Christmas tree, so your opinion is invalid" is amazing
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!
0:14 the way i immediately realise its a singaporean supermarket
How are you sure?
its cause im singaporean @@RandomPerson-dr4py
@@clarehui well I’m also from Asia and it looks the same so yeah how or you sure it ain’t from Philippines or Thailand or Lao
They look same I’ve seen those places before and t he supermarket are pretty similar so they could be any of them unless you recognize the specific market because you’ve been there before or something
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.
Can I just say how much I love Jerika's comments during the video. So good!
She was spot on.
7:26 eat a full 12oz Japanese wagyu steak and you’ll net be eating dessert that’s for sure
The cat girl being annoyed at Matpat is the best part.
9:26 It's 'bald-faced lies', not 'bold-faced lies'.
I played this near my mom. That intro had my mom choking on juice.
5:18 I mean, she’s got a point. You’ve eaten tree.
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.
No warning no preparation no way I was expecting him to say that
The fact that MattPatt sees wagyu in stores shows how different our tax brackets are 😂
8:32 so we can thank Joe "Jellybean" Bryant for that (That was the nickname of kobe's dad when he played in the nba)
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!
11:01 i think you'd have bigger problems than the speed limit if you do that
😂😂😂😂😂😂😂 💀
This video is how Olly found out the Easter Bunny doesn't exist.
America feeds cows grass, Japan feeds cows ice cream and wine.
This man. Only this man can bring adult jokes in a family friend video and I am all for it 😂😂😂
1:37 and they've already used an image of a dairy cow when talking about 'beef cattle' 😅
Mat is playing with fire recently but I'm so here for it it's fun
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
I remember a question; asked to restaurant workers, by investigators, as to why foods never seem to match their photos
"Why doesn't the food, look
Like the pictures?" Said worker
Was asked
"The customers are too hungry
To care" was the reply
Just wanted to say thank you the theorist team to inform about many information and dig up a lot of unknown information or that it is so spread ,lots to time or complicated .and transform it in to a more comprehéndanle way ,and entertaining
Don't read my name!
We are actually considering cross breeding some of our jerseys with Wagyu to make American waygu, jerseys and Japanese wagyu are fairly similar texture wise and apparently it turns out really nice steaks
I'm all for stuff like this but they need to make a new name for it, instead of marketing it as Wagyu
@@Ash_Wen-li Yeah but unscrupulous people will always try to be shady. Like said in the video if its being ground into a burger its probably not real lol
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.
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!
You really need to do Creatures Of Sonaria lore!!! A new Lore pack recode is coming out soon with Secret Messages, statues of Gods in Ancient Temples, and the game even has its own Language to decode! I'm commenting this on every video until you cover it.
Matpat's absolute worst take was on not liking that texture. It sounds heavenly.
Fuddruckers has wagyu? Excuse me “wagyu”6:10
The first seven second could serve well in matpat out of context, same with 0:38
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?
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
I once had a Wagyu burger at a Fish & Bones restaurant. It was first time encountering the so-called wagyu item on a menu. Oh, how ignorant I was. By the way, some oriental stores sell wagyu beef. You can tell because of the marbling. It's really expensive though.
On a side note, I love how the editor added in their own touch during Mat's personal take on the A5 steak. Editors have power over the videos.
i dont know if its just me, but i feel like all these videos are now just facts not theories
4:57 i like how jerika inserts herself in most of the videos, it honestly brings a smile of how funny and cute it is
That intro was incredible
9:35 yep that sums it up… our regulations in AUS are intense aswell but worth it.
"You ate a Christmas tree, your opinion is invalid" someone give Jerika a raise for wit!