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Love this experiment! Maybe if you did a simple red wine vinegar, olive oil, oregano and fresh garlic marinade with a third of the roast to make it tender and add some nice flavor(I do this for my eye rounds I make into steak sandwiches personally), dry age 1/3 with butter and then maybe a sous vide control steak!
Connective tissue (collagen) hydrolyzes into gelatin when cooked in the presence of water, which is why low and slow makes meat fall apart. Eye of round is full of collagen, so it takes a lot of time to hydrolyze all of it into tasty gelatin, so the 2 hour steaks were still tough, but the 24 hour roast had the time to turn all that tissue into gelatin making it soft and flavorful.
Had my first Australian wagyu the other day and it was awesome. I bought a Japanese samurai a5 as well and I’m excited to see how different they are. Y’all got me on something and I don’t know if I can stop
I'd love to see you cook some other cuts of wagyu that aren't normally seen. Like hanger steak, shanks, tail. Maybe even off cuts like tongue, cheeks, heart, liver.
I imagine the less traditional the cut, the harder it will be to obtain. He talked about how hard it was to find wagyu eye round and it is a pretty common cut just not a good cut making it hard to find. This makes sense because the demand for lower quality cuts wouldn't benefit from the "wagyu" label. I imagine most of these cheaper cuts get claimed by the slaughterhouses or the owner of the cattle. Or, maybe even end up in general circulation just without the wagyu label.
You’re one of the only few channels that I watch to learn how to cook I have a kamado joe sous vide black stone cast iron air fryer but there’s a huge lack of sous vide chicken recipes can u make a video doing 3 4 or 5 marinades with sous vide chicken breast please love all you do hope you see this
I just really hope that one day Guga will open a restaurant or at least a steak-bar. Imagine having a menu that includes all the great steaks discovered by him... That'd be awesome.
Everybody's happy until Guga's "Chef's Surprise" item comes to the table and he sets up cameras around you, and he plops down next to you and starts with "Welcome everybody to Guga Foods, today we have an experiment..."
Yay, I’ve been waiting so long for this ! Minor mistake : temperatures in Celsius are not the same even though they are in Fahrenheit, a bit confusing :)
@@TheSlavChef We have local Miratorg: prime, choice beef. Nice steaks.
3 года назад+13
i recently discovered here a butcher shop that actually has premium beef, occasionaly wagyu cross, and super rarely real wagyu, in croatia. only minor difficulty is its 300km away in the capital city. but i still manage to acquire some every other weekend. this one i made wagyu cross sous vide.. completely different experience.
@@hempseed7028 that eye round guga used would be fine as long as he removed that fat cap, but yes. You want to avoid fatty cuts also because it increases the likelihood of spoiling the meat still.
I made, basically, those same potatoes (right down to the tri-colored varieties) tonight for dinner. Instead of smashing them, however, I cubed them and then sauteed them in some olive oil in a cast-iron skillet. When they were crispy on each side, I tossed them in the garlic butter. Turned out fantastic.
Tile says $1.00 but Guga probably spent over a hundred for that entire chunk of meat. Guga can you please do a Kangaroo meat episode?!!! You can order it online! I’ve been asking for over a year.
If he bought it in bulk he probably got it for a dollar. And a kangaroo meat episode would be awesome, I have heard the aussies love it and that it's cheaper than beef over there
Kangaroo is very hard to cook, it has extremely low fat, maybe less than 1%. Fillet can be very good if you don’t overcook it, steak probably a pass. The roast can be extremely good if you do a coating around it. I don’t think it’s cheaper than beef? Depends what you’re comparing it to I guess.
do the eye round as a philly steak. thin sliced while semi frozen then cooked on a flattop. most places use a craptacular sirloin banking on the thin slicing to make it tender and tasty. usually works very well in my opinion. nobody ever uses round
I made both eye of round steaks and eye of round roast, so my theory is that it need to be cut across the grain in order to be edible because the steaks always came out like an old boot.
I really want to see the "big tenderness" test with this , dry age, sparkling water, pinneapple i think this should be interesting to see how much different it makes and how different from a non wagyu steak.
Have you ever tried to tenderize using baking soda? Use 1 tbsp per cup of water. Soak meat in solution for a minimum of 15 minutes to 30 maximum. Rinse meat well afterwards to remove solution throughly. Then Sous Vide for only one hour or minimum time to cook at your desired temperature for steaks. Roasts and ribs until done to your tastes. Sear on a pellet grill at 550 or 600 degrees for 4 to 5 minutes each side. Will be very tender without the long Sous Vide times and will have a mild smoky taste.
Hey Guga, thanks for your great videos. After watching your videos, I have three requests for future videos: - Please try some other cattle breeds than wagyu and American beef. - How do you clean all your pans and other cooking ustensils so they continue to be so shiny ? - Please cook a foie gras in a terrine using sous vide. And yes I'll repeat those requests often. ;)
Hey guga, another way I like to make the smashed potatoes is cook them in the water the same way but instead of crisping in the oven we put them into a cast iron and smash them into it for the gooood crust
In Argentina it is actually an expensive meat. You should try slice it slim, then flatten it with a cooking hammer and then deep fry them with bread crums or panko afther soaking them in a mixture of egg a bit of milk salt pepper parsley and garlic. Best "Milanesas" ever
My "pauper chateaubriand" recipie: Overnight dry brine Day of cook: Bring to room temp. Preheat oven to 450 degrees Begin cook of the eye round by searing all sides for 2-4 minutes. Liberally apply butter. After all sides are seared, put into oven for 70 minutes, rotating the roast every 17.5 minutes. Coat the roast in more butter after each rotation. After roast reaches 132 degrees, remove from oven and let rest for 10 minutes. This recipe will knock your socks off.
Guga I took a regular I-round , sliced into steaks, wrapped it in bacon & deep-fried it in lard !!!! it was very good!!! Almost as tender as filet mignon You should try it!!!
Since you like KEWPIE Mayo make your own! 8 g salt 10 ml Dijon mustard 10 g sugar 1/2 tsp Hondashi 1/2 tsp msg 2 tsp lemon juice 1 tsp filtered water 40ml Rice Vinegar 2 large pasturized egg yolks 360 ml neutral oil I used a tall vase with my immersion blender start at the bottom then slow work my way up and incorporate all the oil.
Guga! You need to put your side dishes in the title as well! It took me 2 hours to find this video because I wanted to try your smashed potatoes recipe.
Genuinely exciting to see, please dry age it, and/or do a few more experiments with this cut of meat please! Maybe with a bit of extra effort, it won't even be gummy, and that would probably seal the deal on that eye round in terms of eye rounds overall, maybe a pineapple marinade, or dry brine.
When the video started I said to myself, Australia? Yep, of course Australia provided. You're welcome. If you've still got some, maybe try wet-brining a steak. Might take some of the chewiness out. Most importantly, though... the new studio looks great apart from the lack of knives on display! All you got there is the generic block knives... you have some really nice blades, Guga, they better end up on that back wall in the new setup!
very nice video, @Guga Foods , on the the wagyu eye round i suggest to try to: (1) smoke it like a brisket/short rib (long time smoke), (2) make steaks via reverse sir on the grill, finish on the grill/deep fry/pan sear with JPN A5 wagyu's Fat, (3) tenderize with pineapple and then do (2), (4) make beef wellington PLS bring JPN A5 wagyu eye round
Hey Guga I've been having an issue with your channel. You show us so many awesome side dishes in your videos, but they aren't advertised in any way so I can never find the video I'm looking for. When I remember one of your sides and want to try it, I have to search through all your videos and try to locate it but usually fail to find it. Could you maybe have a side dish series? :)
NEVER buy your steak at a supermarket! I always bought the best steak at my local supermarket. 17 bucks for a pack of 2 pretty small steaks. First time I went to an actual butcher or specialist, it was the same price for a high-end steak, better than anything in the supermarket. It wasn’t even more expensive. The supermarket is NOT a cheap option. Just an easy one.
I think someone will have already said it... But you should dry age that eyeround, because the wagyu version of the eye round is the ultra superior steak 🔥🔥let's goo🔥
A dream I have is commenting an idea so good, that you try it for us! How about wagyuo shank stew, seared, then sous vide with broth/stock and veggies? 🙏
If Guga wasn't going to use butter in any of his recipes then he wouldn't be Guga lol Love the videos and I'm so glad you guys are still having fun despite the past year!
Another great video fir the search or a perfect eye of round steak cooking method to find a tender option. For the most part I have relegated to making beef jerky out if this cut using a microwave or mechanically tenderizing it before grilling. I’ve tried using fruit/vegetable enzymatic tenderizing but most methods impart a flavor that detracts from the flavor of the beef. I’m thinking a slow water immersion cooking followed by a reverse sear us the way to go.
Guga, when are you going to try kangaroo? Its incredible, you don't know what you're missing out on. You can't say you've tried every steak, roast, type of taco or meat dish unless you try making them with some kangaroo meat. Its really tasty, gamy and lean.
Ok well.... idk if this was said or not. Since the pineapple breaks down the steak, what about doing the pineapple tenderizing on the wagyu eye of round, a 4 hour sous vide and then a heavy seer? Because the 4 our sous vide will obviously help with the tenderness as well as the pineapple! Just figuring that the steak was about 1/6th of the thickness of the roast. 24/6=4.
My comment for this one is try as many experiments that have worked out for a regular eye round steak; such as dry age and carbonated water (which I have actually made/tried thanks to this channel or Goga Foods). Which just made me consider the thought/experiment, "Sous Vide a steak in carbonated water." Idk how that would turnout, but you never know!
Guga, try to get a Merlot cut. It is a muscle near the round, but it is supposed to be rare and very tender. Not many people know about it. All the best!
My recepie for smashwd potatoes(quetschkartoffeln): cook your potatoes not through, take them out, smast them with your hand, deepfry them and only season und them with salt
Need some brisket, foreshank, skirt, and flank wagyu cook ups. No more chewing on the eye of round butt leg. Make thinner cuts of the eye of round steaks and roasts for greater taste-flavor and less chewiness. 1/4 inch cuts would make the best eating of eye of round. Same intention of restaurants and slicing you off thin slices of beef from some less expensive cuts of the same round roasts.
Hey Guga. The reason it was so hard to find is because they don't really sell that cut in Australia. I used to buy it often in Canada but couldn't find it anywhere here. That area of the cow goes through some process and is turned into a horrible thing called Corned Silverside. I asked my butcher and eye round here is called Girello. But it would be a special order. I've never bothered to have him get one, but if he can get a well marbled wagyu I think I will.
The protein itself is tender. However the problem with eye round is the collagen, and it need heat and time to break down. Even wagyu cannot change that.
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DRY AGE WITH EASY CHEESE (AKA CHEESE WIZ IN A CAN)!!! 🧀
Love this experiment! Maybe if you did a simple red wine vinegar, olive oil, oregano and fresh garlic marinade with a third of the roast to make it tender and add some nice flavor(I do this for my eye rounds I make into steak sandwiches personally), dry age 1/3 with butter and then maybe a sous vide control steak!
Burglars break in*
SimpliSafe notifies Guga while he sleeps**
Guga dry ages them for a future video 35 days*********
But how much does it actually cost, hmmmm?
DRY AGE WITH HONEY
I would love to see the "chateaubriand vs wagyu eye round Beef Wellington experiment"!
YES
Agreed
Guga this is a must do....I bet you can even get Gordon Ramsey to roast you again on TikTok.
Yes - with a USDA prime chateaubriand, and plz let us know what price of each Wellington is :)
Yes please
Connective tissue (collagen) hydrolyzes into gelatin when cooked in the presence of water, which is why low and slow makes meat fall apart. Eye of round is full of collagen, so it takes a lot of time to hydrolyze all of it into tasty gelatin, so the 2 hour steaks were still tough, but the 24 hour roast had the time to turn all that tissue into gelatin making it soft and flavorful.
Thanks for the explanation. I was wondering why they were different
Next month we will most likely be seeing the dry aged version of this
Lol yep.. bet he's already got one in a dry aging bag for us later 😁
I don't know about that, when he dry aged the regular one it become very dry
@@daffa_odon this one is wagyu
YES
I would think something happened if we didn't!
Had my first Australian wagyu the other day and it was awesome. I bought a Japanese samurai a5 as well and I’m excited to see how different they are. Y’all got me on something and I don’t know if I can stop
how was it?
@@chairforce664he died
yo how was it
I'd love to see you cook some other cuts of wagyu that aren't normally seen. Like hanger steak, shanks, tail. Maybe even off cuts like tongue, cheeks, heart, liver.
vouch
I think he already done cheeks
@@crozu3106 normal ones but noz wagyu
Liver would be very interesting
I imagine the less traditional the cut, the harder it will be to obtain. He talked about how hard it was to find wagyu eye round and it is a pretty common cut just not a good cut making it hard to find. This makes sense because the demand for lower quality cuts wouldn't benefit from the "wagyu" label. I imagine most of these cheaper cuts get claimed by the slaughterhouses or the owner of the cattle. Or, maybe even end up in general circulation just without the wagyu label.
You’re one of the only few channels that I watch to learn how to cook I have a kamado joe sous vide black stone cast iron air fryer but there’s a huge lack of sous vide chicken recipes can u make a video doing 3 4 or 5 marinades with sous vide chicken breast please love all you do hope you see this
I just really hope that one day Guga will open a restaurant or at least a steak-bar. Imagine having a menu that includes all the great steaks discovered by him...
That'd be awesome.
yeah nutella steak LETS GOO
Everybody's happy until Guga's "Chef's Surprise" item comes to the table and he sets up cameras around you, and he plops down next to you and starts with "Welcome everybody to Guga Foods, today we have an experiment..."
@@cocodojo 🤣🤣🤣
I'd make the trip down to Florida for that
@@SuchtiAT 4 month pineapple tenderized steak yumm
Yay, I’ve been waiting so long for this ! Minor mistake : temperatures in Celsius are not the same even though they are in Fahrenheit, a bit confusing :)
Two contestants cook steaks
Gordon Ramsey: It’s fuckin raw!
Guga: *brings out flamethrower* But watch this!
i really read that in guga voice
Cue the "searing song!"
bruh these ramsey jokes are so corny now, literally at least dozen of them under any video
@@sharksu605 2013 called, it wants the word bruh back.
@@bigthing75 Also wants its Ramsay jokes back.
You broke everyone's heart when you didn't dry age a third of the meat, LOL.
he still has a couple more wagyu eye rounds, you already know what's comin.. gotta save the content!
Now this is a steak a Slav can afford.
First man has to find one though.
@@dannevangseninc9379 You are correct comrade! We do not have good beef here it is a fact.
can you export outside eu 🏴 😂
@@TheSlavChef We have local Miratorg: prime, choice beef. Nice steaks.
i recently discovered here a butcher shop that actually has premium beef, occasionaly wagyu cross, and super rarely real wagyu, in croatia.
only minor difficulty is its 300km away in the capital city.
but i still manage to acquire some every other weekend.
this one i made wagyu cross sous vide.. completely different experience.
Been watching for a few years and this is still the best cooking channel on RUclips. Even better, it’s all about steaks!!!
The best use for eye round is: jerky! Let see some waygu jerky you know you want to!
It would be cool but you aren't supposed to jerky meat with a lot of fat.
Jerky meat with fat is gross. I made jerky with eye round that had too much fat and the fat solidified when the jerky was done
@@hempseed7028 that eye round guga used would be fine as long as he removed that fat cap, but yes. You want to avoid fatty cuts also because it increases the likelihood of spoiling the meat still.
I made, basically, those same potatoes (right down to the tri-colored varieties) tonight for dinner. Instead of smashing them, however, I cubed them and then sauteed them in some olive oil in a cast-iron skillet. When they were crispy on each side, I tossed them in the garlic butter. Turned out fantastic.
Tile says $1.00 but Guga probably spent over a hundred for that entire chunk of meat. Guga can you please do a Kangaroo meat episode?!!! You can order it online! I’ve been asking for over a year.
Exactly. Still probably a $10/lb cut. Been watching this channel for 4 years and the clickbait titles are starting to get worn.
guga gotta get people to click on his vid
he buys bulk and hes talking about the individual cuts so he honestly probably did get it for a dollar
If he bought it in bulk he probably got it for a dollar. And a kangaroo meat episode would be awesome, I have heard the aussies love it and that it's cheaper than beef over there
Kangaroo is very hard to cook, it has extremely low fat, maybe less than 1%. Fillet can be very good if you don’t overcook it, steak probably a pass. The roast can be extremely good if you do a coating around it. I don’t think it’s cheaper than beef? Depends what you’re comparing it to I guess.
Friendship with picanha over
Eye round is my new best friend
Attempt #14 to get Guga to make honey dry aged wagyu/steak
Lol
As messy as this sounds, I am fully on board!
I wont a guga recipe whithout any type of garlic
Come on, Guga! Honey garlic is good. Do it!
@@jacopobosio7495 Then make the recipe without garlic lol
do the eye round as a philly steak. thin sliced while semi frozen then cooked on a flattop. most places use a craptacular sirloin banking on the thin slicing to make it tender and tasty. usually works very well in my opinion. nobody ever uses round
I thought he finally made a normal Eyeround taste like Wagyu.
Me too. 😭
Same lol
yep me too
I made both eye of round steaks and eye of round roast, so my theory is that it need to be cut across the grain in order to be edible because the steaks always came out like an old boot.
It’s insane how much marbling this ROUND has. The power of Wagyu
Suggestions:
Prepare roast the same way, but dry age it first.
Also, definitely interested in a beef Wellington made from wagyu eye round.
The irony of me getting a Vegetarian Butcher ad on a video that made me go "A 1 DOLLAR WAGYU STEAK?!?!?!"
They trying to convert you! Dont let them!
What does vegan butchers even mean...?
@@AD-lh3jk Idk
@@AD-lh3jk the guy that operates the lawnmower
What the hell is a vegetarian butcher?
6:19 I had my peace sign up mouthing “wassup” thinking maumau would be in the next clip😭😭😭
Can you do a blind test between the wagyu eye round and a choice eye round? Both of them made the best possible Guga way.
I've done a similar version of the smashed potatoes, except with a pan sear instead of baking at the end. Amazing
I really want to see the "big tenderness" test with this , dry age, sparkling water, pinneapple i think this should be interesting to see how much different it makes and how different from a non wagyu steak.
Have you ever tried to tenderize using baking soda? Use 1 tbsp per cup of water. Soak meat in solution for a minimum of 15 minutes to 30 maximum. Rinse meat well afterwards to remove solution throughly. Then Sous Vide for only one hour or minimum time to cook at your desired temperature for steaks. Roasts and ribs until done to your tastes. Sear on a pellet grill at 550 or 600 degrees for 4 to 5 minutes each side. Will be very tender without the long Sous Vide times and will have a mild smoky taste.
I doubt anything that asociates with wagyu is gonna cost 1$ 😂
You can have a picture of a Kobe cow for 1$ I guess.
No no, hes got a point
He calls the eye round cut the $1 steak though so if you're a regular you knew what he was getting at
Hey Guga, thanks for your great videos.
After watching your videos, I have three requests for future videos:
- Please try some other cattle breeds than wagyu and American beef.
- How do you clean all your pans and other cooking ustensils so they continue to be so shiny ?
- Please cook a foie gras in a terrine using sous vide.
And yes I'll repeat those requests often. ;)
guga in all of his videos: japanese a5 kobe beef wagyu $5,000
guga when he gets his $1 wagyu: yAy mY sTeAk ArRiVeD!1111!!11!11!1
yoo u binge guga too?//?
@@acolta LMFAO WHY ARE YOU HERE FBUYGYVRGIYEGOEWYFG
@@iBedwars idK
Hey guga, another way I like to make the smashed potatoes is cook them in the water the same way but instead of crisping in the oven we put them into a cast iron and smash them into it for the gooood crust
In Argentina it is actually an expensive meat. You should try slice it slim, then flatten it with a cooking hammer and then deep fry them with bread crums or panko afther soaking them in a mixture of egg a bit of milk salt pepper parsley and garlic. Best "Milanesas" ever
LA MILANESAAAAAAAAAAAA
No! sous vide and blowtorch 😂😂
@@wokeil he already did that... he was asking for new ideas at the end...
I agree with you !!! 👋😋🇮🇹
My "pauper chateaubriand" recipie:
Overnight dry brine
Day of cook:
Bring to room temp.
Preheat oven to 450 degrees
Begin cook of the eye round by searing all sides for 2-4 minutes. Liberally apply butter.
After all sides are seared, put into oven for 70 minutes, rotating the roast every 17.5 minutes. Coat the roast in more butter after each rotation.
After roast reaches 132 degrees, remove from oven and let rest for 10 minutes.
This recipe will knock your socks off.
Guga I took a regular I-round , sliced into steaks, wrapped it in bacon & deep-fried it in lard !!!! it was very good!!! Almost as tender as filet mignon You should try it!!!
Batatas a murro and a reference of Bitoque with the egg. Love the Portuguese call outs!
Since you like KEWPIE Mayo make your own!
8 g salt
10 ml Dijon mustard
10 g sugar
1/2 tsp Hondashi
1/2 tsp msg
2 tsp lemon juice
1 tsp filtered water
40ml Rice Vinegar
2 large pasturized egg yolks
360 ml neutral oil
I used a tall vase with my immersion blender start at the bottom then slow work my way up and incorporate all the oil.
Very cool, now dry age it with butter, reverse sear it, sous vide it, make it into burgers, marinate it in a pineapple and smoked it for 24 hours
That was probably the first time the side dish actually seemed super easy.
Those temperature conversion tho!
Guga! You need to put your side dishes in the title as well! It took me 2 hours to find this video because I wanted to try your smashed potatoes recipe.
My instructor at meat cutter school would have yelled at me if I cut that much off while trimming. Guga!
theres always burgers to make ith those
You guys are so fun to watch that even if you weren't schooling me on Waterbath cooking I would still watch the channel. Love the cooking techniques.
2:40 “You can use any kind of potatoes, but I chose deez”
Deez nuts
Deez nuts
What's deez? If may I ask
@@walrus6173 deez nuts
@@walrus6173 😈
4:40 135F was converted to 57 and 74 Celsius, quite a big difference!
Anyone else imagine guga dancing at a rave when that music comes on?
Genuinely exciting to see, please dry age it, and/or do a few more experiments with this cut of meat please! Maybe with a bit of extra effort, it won't even be gummy, and that would probably seal the deal on that eye round in terms of eye rounds overall, maybe a pineapple marinade, or dry brine.
You know you would think after all this time Guga would learn his lesson and decide that eye round steaks will never be good.
Yeah but he needs content
He won't give up. He can't be stopped. Run
I appreciate these experiments. Its a tough cut to work with. He seemed to like this one
@@deshunstephens3516 I mean just use it for roast beef then.
@@tryannick I get that. I'm sure he wouldn't eat this cut as a steak without it being for content purposes. None of us would lol
I like how he kept layering the butter on the potatoes
There's an error in the sous vide temps at 4:43, the centigrade temps should be both 57 :)
noticed that too
Glad to see Guga back to basics with this video, was starting to worry with all the craziness lately XD Love it!
"You add an egg and this is the perfect..."
Me: trifecta??
Maumau: THREESOME
When the video started I said to myself, Australia? Yep, of course Australia provided. You're welcome.
If you've still got some, maybe try wet-brining a steak. Might take some of the chewiness out.
Most importantly, though... the new studio looks great apart from the lack of knives on display! All you got there is the generic block knives... you have some really nice blades, Guga, they better end up on that back wall in the new setup!
Can you imagine that here in Italy eye-round is a prestigeous cut?
How do you prepare it in Italy?
very nice video,
@Guga Foods , on the the wagyu eye round i suggest to try to:
(1) smoke it like a brisket/short rib (long time smoke),
(2) make steaks via reverse sir on the grill, finish on the grill/deep fry/pan sear with JPN A5 wagyu's Fat,
(3) tenderize with pineapple and then do (2),
(4) make beef wellington
PLS bring JPN A5 wagyu eye round
Hey Guga I've been having an issue with your channel. You show us so many awesome side dishes in your videos, but they aren't advertised in any way so I can never find the video I'm looking for. When I remember one of your sides and want to try it, I have to search through all your videos and try to locate it but usually fail to find it. Could you maybe have a side dish series? :)
Yes! Please name them in the title or at at least add them to the description!!
or have the videos be numbered
He probably voted for Trump
I caught a DAB @4:45! Those potatoes look amazing - giving that a try.
Na minha terra , essa batata esmagada chama-se “batata à murro” . Saudações desde Portugal!!
The look of the meat fiber when you cut it.....almost looked like brisket!!!
Great video! Tks
NEVER buy your steak at a supermarket!
I always bought the best steak at my local supermarket. 17 bucks for a pack of 2 pretty small steaks. First time I went to an actual butcher or specialist, it was the same price for a high-end steak, better than anything in the supermarket. It wasn’t even more expensive. The supermarket is NOT a cheap option. Just an easy one.
Lucky, the local butcher near me is about 3x more expensive than say whole foods butchery
you take one experience and generalize it. Turning it in to a false assumption. Thats the exception
My local butcher is where you go if you want food poisoning served with a horrible attitude. No idea how they are still in business
Been doing smahed potatoes for years. Add whatever herb/spice you like. Smash em hard, get all these nice crispy bits. SO DAMN
GOOD
I think someone will have already said it... But you should dry age that eyeround, because the wagyu version of the eye round is the ultra superior steak 🔥🔥let's goo🔥
Why would you waste ALL that time and effort to dry age yet another disappointment steak? Save the fridge real estate for the ribeyes.
A dream I have is commenting an idea so good, that you try it for us! How about wagyuo shank stew, seared, then sous vide with broth/stock and veggies? 🙏
I saw the notification pop up and I was like no way 🥵
If Guga wasn't going to use butter in any of his recipes then he wouldn't be Guga lol Love the videos and I'm so glad you guys are still having fun despite the past year!
Damn finally my wallet can afford something😭
you have to buy the whole roast and cut it up into dollar portions to get that price, maybe your wallet should make the potatoes
@@Apryll. ikr
Nah i bet you this shit is over 100$ .
@@bonnieparkertheoutlaw7353 🤣
$80 before shipping. I don't see how you could ever get $1 steak out of it.
Love to see you repeat the Wellington Eye Round experiment with this cut. I'll suggest again you try Black Garlic Powder for your pre-seasoning.
Well if you think wagyu eye round is one dollar watch this. (receipt)
Tu du tu tu du du bgm plays*
Every time I watch his videos it feels like he is telling tales.
I'm curious how much a wagyu eye round costs.
About 60-100$. But don’t buy one. It’s better to buy a prime rib-eye for the exact same price
@@alexktetrisensecondary but wouldn’t the wagyu taste better than prime?
@@ivanwang3150 I meant to say Rib-Eye
Another great video fir the search or a perfect eye of round steak cooking method to find a tender option.
For the most part I have relegated to making beef jerky out if this cut using a microwave or mechanically tenderizing it before grilling.
I’ve tried using fruit/vegetable enzymatic tenderizing but most methods impart a flavor that detracts from the flavor of the beef.
I’m thinking a slow water immersion cooking followed by a reverse sear us the way to go.
Who else is waiting for Japanese Wagyu A5 Eye Round?
Guga please make it happen. We're waiting... Japanese wagyu A5 eye round..
A5 eye round dry aged
@@taa1707 yoooooo.. im also exited how it tastes
Thank you so much Guga! This is what I’ve been asking for!
Guga, when are you going to try kangaroo? Its incredible, you don't know what you're missing out on. You can't say you've tried every steak, roast, type of taco or meat dish unless you try making them with some kangaroo meat. Its really tasty, gamy and lean.
Where do you live that kangaroo meat is legal? Not here in Canada.
4:41 It says they were cooked at the same temp in Fahrenheit, but wildly different temps in Celcius!
Where is the “I dry aged my nephew in pineapple juice and the results are amazing” video?😕
Break out that powdered pineapple juice boy it's time
Ok well.... idk if this was said or not. Since the pineapple breaks down the steak, what about doing the pineapple tenderizing on the wagyu eye of round, a 4 hour sous vide and then a heavy seer? Because the 4 our sous vide will obviously help with the tenderness as well as the pineapple! Just figuring that the steak was about 1/6th of the thickness of the roast. 24/6=4.
Wagyu fat injected 1$ steak : Finnally, a worthy opponent, our battle will be legendary!
Cringe 😬
@@revengearena4055 shut up
My comment for this one is try as many experiments that have worked out for a regular eye round steak; such as dry age and carbonated water (which I have actually made/tried thanks to this channel or Goga Foods). Which just made me consider the thought/experiment, "Sous Vide a steak in carbonated water." Idk how that would turnout, but you never know!
I was expecting a wagyu A5... please Wagyu A5 Eye Round next, do a beef wellington with that eye round
@@panimalos5720 bruh eye round is literally a part of a cow
@@panimalos5720 I mean he has a good meat dealer
a5 eye round 🤤🤤
I would guess that a5 eye round doesn't exist because thus part of meat won't be able to get that much intramuscular fat
Guga, try to get a Merlot cut. It is a muscle near the round, but it is supposed to be rare and very tender. Not many people know about it. All the best!
Clicked faster then Ninka would have said DEELICIOUS after trying lion meat
I miss him...
He has his own channel
@@warrioralumni08 yeah I know. I'm subbed. I should have said I miss seeing him with Guga and Maumau.
i’d love to see the pineapple experiment with that wagyu eye round!
control, pineapple control, wagyu, pineapple wagyu!
I'm really waiting for the lion meat guys even tho I think it's impossible.
Think they allready did it
your side dishes are always so amazing. can't wait to make it for myself
Guga: and that’s as easy as it gets
Me: hold my beer
* pours a glass of water *
Tip for Guga. Root vegetables should be boiled in cold water first, and not thrown into boiling water.
Ahhh the wagyu for college kids. I'm kidding. Like college kids can afford steak 😂
You could. Maybe once a month if you really save for it.
@@GCCJN123 I'm not a college kid. I cook steaks for a profession 😂
Well the well off college kids can afford it lol🤣🤣🤣
A wagyu A5 eyeround, would be a better choice!
My recepie for smashwd potatoes(quetschkartoffeln): cook your potatoes not through, take them out, smast them with your hand, deepfry them and only season und them with salt
Need some brisket, foreshank, skirt, and flank wagyu cook ups. No more chewing on the eye of round butt leg. Make thinner cuts of the eye of round steaks and roasts for greater taste-flavor and less chewiness. 1/4 inch cuts would make the best eating of eye of round. Same intention of restaurants and slicing you off thin slices of beef from some less expensive cuts of the same round roasts.
You should do umai dry, dry aging and season it with msg then roast it and put it in a beef Wellington with msg in the dough
If you cut eye of the round across the grain paper thin, almost translucent, it is as tender as it will ever be.
Hey Guga. The reason it was so hard to find is because they don't really sell that cut in Australia. I used to buy it often in Canada but couldn't find it anywhere here. That area of the cow goes through some process and is turned into a horrible thing called Corned Silverside. I asked my butcher and eye round here is called Girello. But it would be a special order. I've never bothered to have him get one, but if he can get a well marbled wagyu I think I will.
The protein itself is tender. However the problem with eye round is the collagen, and it need heat and time to break down. Even wagyu cannot change that.
Yes finally a wagyu eye round. I had given up on ever getting this video.
I would love to see a steak cook-off between Guga and Ramsay
Those smashed potatoes deep fried with that sauce on top and possibly any white cheese sauce would be amazing! 🤌🏻
Hey Guga could you do a video of all the different cooking methods you use and why you would use them??