Japanese WAGYU A5 VS AUSTRALIAN Wagyu MBS 7 - World's Best Steaks Battle!
HTML-код
- Опубликовано: 29 авг 2024
- World's best steak put the the test. Which one will come up on top? Japanese Wagyu A5 or Australian Wagyu MBS 7! After trying these both steaks before, to determing a winner we must try them side by side to find out which one is the best!
* Become a MEMBER of SVE *
/ @sousvideeverything
-----------------------------------------------
SUBSCRIBE to This Channel
www.youtube.co...
-----------------------------------------------
Subscribe to my 2nd Channel
www.youtube.co...
-----------------------------------------------
* SVE MERCH *
Shirts: teespring.com/...
Cups & Boards: www.etsy.com/s...
-----------------------------------------------
FOLLOW ME ON
Facebook: / sous-vide-everything
Instagram: / sveverything
HOW TO COOK WAGYU SOUS VIDE
I cooked it for 2hrs @ (135°F / 57°C)
* INGREDIENTS * for Brazilian Potato Salad.
3 Potatoes (Boiled and cut in cubs)
1 Carrot (Boiled and cut in cubs)
1 Can of Sweet Peas (Drain the juice)
3 tbsp Mayo
Salt and Pepper to taste
* for best results eat it next day!
* Wagyu by Grand Western Steaks
Their Website: bit.ly/2ConGtC
Use Code "SVE" for 10% Off any purchase, no restrictions!
* For Personal Touch Speak to Rep. Emilio (305)310-0559
F.Y.I. They have picanha, TELL HIM GUGA SENT YOU!
*************************************************
THE EQUIPMENT I OFTEN USE IN MOST VIDEOS
* SOUS VIDE EQUIPMENT *
Joule Sous Vide Circulator: amzn.to/2mXdzRI
Anova Precision Cooker WiFi: amzn.to/2mi76T3
Sous Vide Container: amzn.to/2merrsb
Sous Vide Container Cover: amzn.to/2mbpTxt
My Stove: amzn.to/2DBwP2C
Tongs Tweezers: amzn.to/2M6v3Gm
Best Chamber Sealer: amzn.to/2hGHYF8
Cheap Suction Sealer: amzn.to/2mtj1Oi
Chamber Bags: amzn.to/2fpvSzD
Suction Bags: amzn.to/2mXfSUO
Bag Holder: amzn.to/2vjBYp5
Mini Weight: amzn.to/2nF3Q2Q
My Salt: amzn.to/2tofZgN
Pepper Grinder: amzn.to/2BYhNiz
Large Clips: amzn.to/2nsunQP
Stainless Steel Searing Circle Grate: amzn.to/2osFD3y
Grate Inside Container: amzn.to/2pKCxIS (mine is 10x15)
Rack System Lifter: amzn.to/2tMRNDE
Sous Vide Rack System: amzn.to/2qu0eAK (Choose the right size for you)
**************************************************
* EVERYTHING I USE in one LINK *
www.amazon.com...
**************************************************
* Best Weber Accessory (Slow n Sear) *
abcbarbecue.co...
* TORCHES OPTIONS *
Small Torch: amzn.to/2BWYvv1
Searzall Torch: amzn.to/2meJLS7
Searzall Head: amzn.to/2mX8Pvl
FLAMETHOWER: amzn.to/2QCRcPi
* SEARING GRATES *
Searing Tray: amzn.to/2DgLAry
Round Elevated Grate: amzn.to/2rgnF54
* MY KNIVES *
Everyday Knives: goo.gl/yPvava
Chef Knives: goo.gl/iyiknP
Strong Knives: goo.gl/iHjbq8
Fancy Knives: goo.gl/1vZ2s6
* SMOKER AND GRILL *
Smoke Gun: amzn.to/2frGzyO
Smoke Dome: amzn.to/2xAHgj7
Portable Stove: amzn.to/2hqF5VN
Smoker: amzn.to/2qQrXOR
Wood Pellets: amzn.to/2mMOR9O
Charcoal Grill: amzn.to/2mXaIbp
Weber Griddle 1/2 Moon: amzn.to/2mehj2S
Cast Iron Griddle Round: amzn.to/2nsi0E7
Heat Resistant Glove: amzn.to/2BFEk3J
* OTHERS *
Blender: amzn.to/2n3IpKx
Cutting & Serving Board: amzn.to/2lTpcrz
Granite Cutting Board: amzn.to/2mMYPb0
Food Grade Gloves: amzn.to/2lTd8H4
Bundt Cake Glass Pan: amzn.to/2mSE25M
Glass Mason Jars 8 Oz.: amzn.to/2mSF6qm
Glass Mason Jars 4 Oz.: amzn.to/2oxtx7Z
Glass 7 Cup with Lid Container Kit: amzn.to/2onMYhB
* VIDEO EQUIPMENT *
Main Camera: amzn.to/2imsWSi
2nd Camera: amzn.to/2ldEOal
Slow Motion Camera: amzn.to/2jTt8J8
Drone: amzn.to/2jSbK7G
Pocket Drone: amzn.to/2Aw0NQZ
Gimbal: amzn.to/2ilc3HU
Main Lens: amzn.to/2AzKumn
Zoom Lens: amzn.to/2BMF7k8
Large Travel Camera: amzn.to/2ntMidD
Microphone: amzn.to/2jVU3UC
Slider: amzn.to/2DeQTnd
Tripod & Fluid Head: amzn.to/2mXhkGs
Voice Over Mic: amzn.to/2n69j1h
Acoustic Isolation: amzn.to/2BVgm9a
* If you have any questions please leave a comment below and I will reply. Thank you so much for watching see you on the next video! :-)
* We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
#Wagyu #Steaks #CookSteak
Next episode should be Number A vs. Letter 2
lol, please start saying letter A and Letter B, using number A is driving me crazy ;-)
😂😂
HAHAHAHAHAHAHA!!!!
LOL! I thought I was the only on that was going insane with Number A!
😂😂😂😂😂😂😂😂trueee hahahahaha
I'm not fat. I'm well-marbled
you aren't fat you just have a satisfying fat cap
"I'm not fat. I'm USDA Prime"
You will be well sort after in the apocalypse 🤤
Mike Litoris amazing English
@@mr.obamium8074 it's a pleasure my friend
You know it’s about to get serious when there’s no garlic powder
Garlic salt garlic pepper and garlic powder is an abomination! Melted butter, freshly minced garlic and light seasoning maybe aregano and parsley then let cool and solidify in the fridge and pop on the beef after cooking to melt haha
@@bigfrank2959 or in the pan if you pan sear the steak some fresh rosemary in there too
Jajjajaj
HAHAHAHHA SO TRUE!!!
@@bigfrank2959 Even the best chefs in the world use garlic powder
Meat starting to sound like PC graphics cards lol
Picanha V2 200
Vicknumber7 Wagyu 2080 Super TI
@@GamesensicalGenius I wish we had 2080 Ti Supers. I'm upgrading my computer soon.
Rtx Wagyu 1080 marbling score I7
Wagyu 1060pc htx wfpoop fart x30000 beef
Your channel made me drop $180 on a 12oz wagyu a5 steak and it was one of the best purchases i've ever made. Everyone needs to experience wagyu at. And let me tell you; it is an experience.
damn I dropped 320$ for 2 New York Strip Japanese wagyu a5 1/2 thick. Shared with my friends and family cause it’s extremely rich in flavor and just soft and melts
My plan is to climb the mountain they raise the cows in Kobe Japan and eat at the restaurant at the top
Ok cool but aren't you supposed to be ruling in heaven and not eating wagyu right now?
Pedo Train even Jesus needs a day off my g
@@pedotrain5214 he had to come back just for the wagyu. it is amazing
No matter how many times I hear it “number” A&B gets me every time
Heres a challenge, an expensive cut like PRIME with just salt for flavor VS a cheap cut but u can do whatever to it. See if u can make the cheap cut taste better than the expensive one
I'd like to see a prime steak vs a dry aged choice.
I'll season the cheap one with prime.
*Takes out the MSG* I have the ultimate weapon to make that cheap cut delicious
@@michaelfapgod4598 *loads MSG shotgun with malicious intent*
you need more thumbs up man. Guga must see this
"Japanese Japanese beef vs. Australian Japanese beef"
Great title
LOL
OG japanese beef vs filthy frank beef
@@alecity4877 Lol, true tho
Japanese "Japanese-Style Beef" vs. Australian "Japanese-Style Beef".
Wagyu may literally translate as "Japanese Beef" but its usage lends itself more to translating as Japanese-Style Beef". Which under context of an Australian version, makes sense.
@@DarkLink1996. it's 和牛, not 和式牛 lol
Guga we are waiting for Dry-aged Wagyu Picanha. We wanna see the queen the best way possible!
I second that. It would be cool to see some fusions of other things too. I want to see a 30-day dry aged australian wagyu w/black garlic experiment.
Do itttttt your crazy for not trying it yet!
I agree 100% I want to see that
Yes! The people HAVE SPOKE!
Nos espara!
As I lay in bed, I now know that *Wagyu A5* is better than *Wagyu MBS 7*
Angel is singing 7:24. lmao... Ninja kills me..
A-F are numbers also. That's part of the joke.
@@hard1yvisib1e21 I've been a subscriber for a very long time. Which video do they start that joke Mr. Expert?
Yeah since he is 6ix9ine
I love how in every episode after he takes them out from the bags he comments on patting it dry to get a good sear and how it smells fantastic and how “they don’t look that good right now but watch this”😂 I love it it’s great
Yes I definitely like *Number A* better than *Number B*
I'm Australian, and love my steak, just started watching.
I bought some Angus Yearling rump the other day, and man that stuff just melted in my mouth. Would be really interesting to see how that ages, this has inspired me to give it a go.
Despite being Australian myself the Japanese Wagyu is amazing. I had both and some say the Aussie is better for them I had a 500gm sirloin A5 Japanese Wagyu and all I did was season it with salt and throw it in a hot pan no oil and it was the most amazing thing I have ever had!!!
Guga; Thank you so much for your channel! Very joyful and it really shows your love for what you are doing. Just wanted to give you some love because I got my hands on some Aussie Wagyu, approx MBS5-6. Cooked it just like you do in this video and it was the best meal I've had. Awesome! Keep up the good work, never stop!
Here in Mexico we call it "Ensalada Rusa" Russian salad, and we put some shredded chicken in it, is amazing and kind of interesting that cultures have their own version of the same thing, i love it
In Dominican Republic is called the same thing. Ensalada Rusa
Really informative episode guys. Most can't justify a $300 A5, but can handle a $100 MS7 that gets us pretty close to the holy grail
BMS vs BMS 12 is not comparable, sorry. Once you try you will understand
Loved that Ninja called the salad “Ensalda Rusa”... that is how we call it in Uruguay
I think my favorite part of your shows is when you say, "I know they don't look that good right now, BUT WATCH THIS!" lol it's greatness.
Sousvide some petfood for your next prank on maumau and ninja lol.
liam brazy some men just want to watch the world burn
Can you have a Japanese Wagyu A5 vs A4 vs A3? Keep up the good work :)
They don't sell A3
@@jiyefuuu a3 is basically just USDA prime
"Thats number A"
"So this is number A"... 😂
I was looking for someone to say the same I was confused for a sec lmaooo
I just want to tell Guga that I was able to have Wagyu for the first time in my life. It was life changing. I only learned about wagyu from your channel!! Thanks Guga!
How much do they cost per pound?
@@rudyferrell We went to a restaurant in DC and they charge about $85 per ounce! Very pricey, but we saved up for it and like I said, an incredible experience. So worth it!
@@carolineabbott5407 WOW !!!!! I would want 2 16 oz. Steaks too. THAT BE ALMOST $3,000 FOR 2 STEAKS !!!! I'll have to pass. I just want to buy a couple and cook them myself. About 3 or 4 hundred is the most I will spend. I at least want to do it once....
Guga, can you get Japanese a5 in other cuts? Filet mignon, tomahawk, flank steak, something not seen yet? Would be cool to see those prepared
Yeah but he hasnt done them yet ofc
L Martinez filet plsss
afaik they don't export other cuts than loin or filet.
I believe only limited amounts are exported outside of Japan
@@tawpgk A5 beef generally don't have an export limitation while kobe which is one specifc kind of wagyu does have a really strict export limitation. So it's relatively easy to get your hands on a A5 wagyu but it's not easy to get a cut of Kobe.
7:30 “I hear Angel’s singing”
I love how you guys say number A, never change guys! 😂
They changed.
Yea, miss these guys 🙏
As someone that's new to sous vide, I'd love to hear your opinion seasoning meats. Do you think it's better to season more than usual, season less than usual, or season as you would any other time. I would love to even see a video comparing the three. Thank you for the fantastic content you make Guga! You are the one that inspired me to start cooking sous vide.
I was just binge watching these videos and a new one popped up.. WOOOP WOOOP 👏
Your channel genuinely makes me happy and I'm dealing with a lot so thank you.
Were you comparing the same cuts though? Looked like Ribeye vs Strip. Either way, making me hungry as usual! Can't wait to try out my first Sous Vide Machine Soon!
Jason Quevedo They’re both strip steaks. One is just wider than the other. If you look at the A5 you can see that there is no eye muscle in it, and it will have a lip around the edge of it. But I can definitely understand the confusion. I almost mistook the A5 steak as a ribeye at first too
0:36 "so let's do it" idk y that was so funny🤣😂🤣
It's kind of interesting to see the video, but it's unfortunate that Australian wagyu normally don't reach a marbling score 10 while any A5 has to be a score 10 to pass the regulation test. Love the video and really wanna see American wagyu score 7 and Australian wagyu score 7 compete so if possible plz make that video!
I’m from Australia good quality wagyu is readily available and really not that expensive! Sher wagyu is amazing
Good for you guys there... here in the US a pound of Australian Wagyu ribeye goes for about $80... Japanese A5 for about $130.
You’re from Australia. ssǝnƃ I 'pɐǝɹ oʇ noʎ ɹoɟ ɹǝᴉsɐǝ ǝq plnoɥs sᴉɥʇ oS
I recently purchased 3kg (6.5lbs) of sirloin 8/9 marble score wagyu for $330AUD, so around ~$235USD...
TheAnonymousCunt got a 6.5kg or 140lb ms8 full blood wagyu scotch fillet for $420 aus. It is amazing
Guga! How about a tutorial video with your weber with the slow n sear?? Maintaining temps and what not. Thanks!!
Check his 2nd channel. Guga foods. He does a lot of cooking with the Weber.
I love your videos ! Keep them coming I'm learning a lot from you guys :)
In Poland we have exactly the same traditional salad called "Sałatka Jarzynowa". :)
Same in Spain and it's called russian salad
We eat this on Christmas in Czech
? Sałatka warzywna ?
In Bulgaria we call it Russian salad as well
Damn..in Slovenia is called French salad :))
"This is hard everybody!" - while munching delicious steak :/
HAHA Angel singing! That was awesome! Considering what was said I think i'd actually like the MBS-7 steak better. For me the beef flavor is what I want in a steak. When I look for ultimate fatty glorious experience i get pork belly and slow smoke then braise it.
As an aside I think i'd like an episide or two going back to basics with standard select and choice cuts and the magic that can be had vid sous vide rather than what seems like week after week of Wagyu Ribeyes. Maybe re-visit some sirloin, skirt/flank steak, or even some more chicken, pock, etc.
I would think A5 at an experience, like you wound only it for a few times
I'd love to watch an episode about cheapest cut competition
Cheapest cut vs Chicken please!
I have tried A5 and MBS 7 and I prefer the Aussie one for the beef flavour and the little bit of bite. A5 is amazing but for me it almost felt too soft. I'm probably biased since I'm an Australian though.
Top quality fatty pork vs top quality beef steak.
i’ve never heard of picanha before your channel but now it’s all i dream of
You gotta get your hands on some Australian Mayura Station Wagyu MBS 9+, it's amazing. They have candy and chocolate in the feed.
Those South Australians know what's good
@@sammygunz7300 and yet i cant get any of this in WA
@@lachlanedwards05 it's reserved months in advance
Where did you buy it? I have also tried and failed to find any online butchers/stores where I can buy wagyu in Australia to be delivered. I REALLY want to try some high quality wagyu after watching Guga cook it on this channel so often though I want to use it as part of an actual meal not simply eat steak on its own. At the very least it should be accomplished by baked beans and chips or mash. I’m in VIC.
Check the mayura station website for distributers in your state. I had a look and found a butcher shop that carried mayura station beef. Was 100% worth the $195/kg price tag!
Man everytime i eat i have to come back to these videos! I love eating while watching people make/eat delicious food
I could already tell which one was which just by cutting it open, the marbling on the A5 is miles better than the marbling on the australian wagyu
But it pack a lesser punch.
Of course the a5 win
Japan grades their beef like a4 and a5
A5 means it has a marbling score of 12
So it is not a fair comparison
There is such a thing as too much marbling though.
Quantikk Yeah I was wondering if you were using the meat in actual meals whether the A5 would be lacking texture like you sometimes experience at some Chinese restaurants where the chicken is too rich and soft.
Quantikk there is Australian Wagyu Kiwami which is 9+ marbling score
@@Quantikk True. If someone is such a fan of "over the top" marbling, just eat a stick of room temperature butter. You'll be in Heaven.
Western and Japanese: Wagyu meat taste the best.
Country of spices: all meat just the same, spices make any meat tasty.
Man, how can you not love these guys! Ninja just makes me smile - awesome guy!
Guga, faz um canal em português tbm... Vc e Maumau falam port e o outro fala espanhol... Vcs tem carisma pra caralho, ganhariam muito público facinho...
Verdadeeee
Man, this video teaches you so much. I learned a new numbers. Number A and number B 4:49 5:35 7:50
this was the last video before i said Dang it Do it! got a Wagyu and tried it for the First time OF MY LIFE! and oh Boy i did NOt Regret doing it as Guga Said before "i recommend trying it out and Believe me You Won`t Regret it!"
and Yes I Did Not !
Amazing Super Tender Juice soo Beefy and the Best Part is??? once you buy it once you WILL for Sure Buy another one again.
* cries in student *
I had Wagyu when I went to Tokyo in 2019 not too sure on the exact grade probably an A5 because it changed my life ! I kept telling the chef to make me more ! Two months later tried it again in LA - paid $125 at a restaurant called Ador in West Hollywood but wasn’t impressed at all - thought it was rather average... So moral of the story is - if you’re looking for the real deal go to Japan
"It's an experience guys, it's not something you have every day" -- proceeds to have wagyu every day... lol (j/k much love guys)
Love the enthusiasm, but I wish we'd get more of a description of the flavors and experience than "it's freaking awesome bro".
Mamau: ”B” is amazing-Aaamazing!! But A.. (gets cut off) 😂 lool
“That’s number A” love it.
I really LOVE how you give side dishes as recommendations for these amazing steaks.
¡Muchísimas gracias!
Love all your videos
I wonder what they do with other cuts from them Japanese A5 level cows. Like is a bottom round from of those cows actually good as a steak? Could the round make a world class pot roast for not too much money? Can people get A5 sirloins for a lot less than the ribeyes, and how good are they? So many questions I have?
You can get other cuts of Japanese wagyu in Asia more easily, but while they are somehow cheaper than the popular cuts, they are still hella expensive. For example, A5 chuck beef cost around 167USD/kg.
@@YunH827 Thanks. I'm wondering how good something like that would be compared to a prime ribeye if prepared the same way. I'm guessing the best balance between cost and quality would probably be a good cut like a ribeye at some level above prime and below A5.
They are also incredibly marbled...but if you were to compare, it scores Yeh same amount lower than a choice sirloin would do with a choice rib eye
They actually sell them in grocery stores in Japan
They make them into Kobe sliders that you can get at your local Apple bees.
Thanks to this channel it has open my eyes to this fantastic cooking method for me to use. This morning my sous-vide stick arrived and I can't wait to start using it!!!!!!
If I import/steal grapes from France and make wine out of it then sell, can I call it Japanese Bordeaux? Just like how they do it with Wagyu?
The "coño" part got me laughing hard haha
That salad is also popular in Romania. Nice vid 👌
It's an iteration of Olivier Salad, it's popular all over the western world lol.
5:45 when you try to sneak into bank of dank memes stealing memes at night but when the when the meme police came they just realise you aren't there because you already went home stealing the memes
What do you do with the drippings from the bag?
drink it
@@godfrey216 lol
Marley Marz i think before he said they put it back on the steak ?
Bathe in it
Put it in an oil burner, over a tealight candle
You guys remind me of the cartoon dog that would eat his treat, hug himself, shoot up like a fireworj, and float back down to earth with a deeeeeeelicious look on his face!
Guga have you ever considered dry aging wagyu A5 or do you think it’s an to expensive waist? Btw great video as always!! 👍🏻😁
They usually come as pre-cut steaks, a piece big enough to dry age and have any left would be super expensive. I would love to see it though!
@Drinking and Gaming It would make a good video though
Its already wet aged. All that the plastic bags do is dry the steak out. It is not dry aging. Thats all just a marketing strategy
@@flakey1228 hi can you please elaborate :) I'm new to taking steak to the next level and interested in these bags and processes but don't want to get scammed
@@yungsmorc6462 the bags will improve flavor. But it will not taste like a real dry aged steak. But it is still good
Bought a Sous-vide cooker cause of you guys. Love it. Never heard of it until your channel.
You only get Australian steak like this if you live outside of Australia and it's exported.
If you live in Australia you get the shit steak.
I’d love to see you compare your local grocery stores and the best common steak between all of them to see which one is the best.
I always wait for him to say this... 2:48
Can you test out the instant marinator ? I haven’t seen a good review online and you guys always do a AMAZZING job reviewing the theories if food taste better like this or that
Poor MaoMao getting bullied by this ninja dude
You and the guga team are so entertaining. You can feel the love.
Man I wish I had ability to think not eating a steak for 2 weeks was long
I once cooked an American Lewisburg C626 inside a brand new Thermaltake V200 Tempered Glass tower with triple fan set up, set it at 200W power and the fans on half speed and leave overnight. eat immediately and it absolutely melt in your mouth with a slight charred coating for crunch.
wagyu picanha vs secreto iberico
Daniel Pérez Peña great suggestion
Good suggestion but you can’t compare beef to pork. In my opinion. You can but that’s like the best of both sides. It will come down to if you like beef more or pork more.
Beef vs beef and pork vs pork.
Yeah, when you said Maionese I was like "yup, this guy is brazilian for sure". Now I get why you said (rightly) that these fancy steaks don't stack up to a good ol' picanha.
I’d like to see an experiment putting Grand Western Steaks up against steaks from Sam’s or Publix
The potato salad is popular in Czechia and Slovakia aswell. It is mainly served with carp for Christmas dinner.
For those living in Sydney... There's a marble score 9+ Wagyu steak served at "Prime restaurant". One of the best steak restaurants in the world.
I just love to see all of these amateour cooks doing and their opions. Keep up the cooking!
That Australian "wagyu" looks like the choice steaks i get at walmart. No joke
There's a reason Japan buys our wagyu mate. I've had "quality" American beef and its shit in comparison to our low level beef
@@chrisb6588 alright, you almost had us going thinking your legit after you said mate, but you can’t fool us. Everything you just said, is cap.
@@chrisb6588 NZ beef is way better than Aus and USA beef .
Walmart lol Americans
Man, who's more fun than you three? Video was AWESOME!!!!!
"So let's do it.." -Guga
Munashe Tembo THATS Gaga foods
The way he says "done" is just 👌👌
I 100% guarantee you that I can happily & easily eat a Japanese Wagyu A5 steak, all by myself 😊
Was scrolling for this comment.
I guarantee I can too... in fact I've eaten full 10-12oz A5 waygu steak multiple times by myself
Local restaurant - Maestros in Scottsdale has imported A5 Wagyu from Japan, it's EXPENSIVE but once or twice a year I take my wife to have some. It is like nothing else in the world for a steak that I've had. Closest I've came to it is prime ribeye caps from Costco sous vide for 3 hours at 133 then seared in butter after.
Dry age australian wagyu
you know you want to
we need to know
A: TXULETÓN TXOGITXU vs. Bistecca alla fiorentina = the final thing! ^^ Booth as same cut ( like Porterhouse ) B: Smoked dry aged Prime vs. Beech ashed Prime. THATS a competition! Yust for you, guys!
I assume that the Japanese Wagyu was ribeye and Australian Wagyu was New York strip, so it might not be fair to judge by tenderness which one is better.
I've been on a video spree from you Guga keep up the "GREAT" work!!
The A7 looked overcooked.
Do you have a website or on your Facebook page a section that list all your “side dish recipes”? I want to make this one, but you also made another side dish I would love to try, can’t remember what episode I saw it on though.
MAAAAAAYBE, you overcooked the mbs7, because of the flamethrower searing, it looked like more cooked and it maybe affect the tenderness of the meat
Thank you for the information!!!! Subscribed!
Eso era una ensaladilla rusa cutre no jodas
Jajajajaja
You guys do a great job. Please keep making videos!!
What happened to Ninjah? Haven’t seen him in your recent videos 🙁
Sous vide the channel that makes you hungry
Wagyu vs. Retired dairy cow.
chuck lovvorn it wouldn’t be fair to compare Wagyu with cow 🐄
You say that, but........ @@@GrandWesternSteaks
Grand Western Steaks there's vids saying otherwise
Chilax yeah western bias... except for the obvious personal liking, nothing beats a5 wagyu...
Der König what?
Great video lads! I love what you do..