Burger king proved us with some ethereal maillard patties which have a distinct funky aura, signaling a crescendo of richness and profoundness which we all must strive towards
I had a kobe filet that costed around 100 usd in Kyoto. What I remember most about it was the the sliced pieces could be consumed without any teeth. There was this conflict between enjoying it as long as possible and not letting it get cold on your plate. Probably a good thing the portion was smaller.
Living in Japan, it's the most frustrating thing that the A5 they sell at the local supermarket only comes in really thin slices, even for "steak." I have to go to a butcher for nice slabs of wagyu (or online for cheap American/Australian cuts). Great commentary. One day, I'll gather up the courage to consume that much fat in one sitting. Usually 200g of A5 is more than filling.
The flavors are like a harmonious melody in my palate. The pungent flavors permeate my every taste bud. It’s quite a sequential number really. Very herbaceous. My soul was out of tune but each flavor delved deep until reaching the strings of my soul and fine tuning it thus bringing it up to par!
To make up for the ridiculously expensive price, it should come with Roasted Baby Potatoes, Spinach, Kale, Romaine Lettuce, Cherry Tomatoes with Raspberry Vinaigrette, Iced Tea & Pumpkin Pie for Dessert with Almond Milk & a Kraft Beer!!!!🍺🍔🍟
You do realize this restaurant was proven to be lying about selling “Kobe beef” they were pressed by the news about misleading their customers and later changed the name to Wagyu beef. 350 dollars for a scam.
Yep, this article basically explains their scam. www.nydailynews.com/entertainment/gossip/confidential/old-homestead-steakhouse-calls-bull-edition-article-1.2652667
It's called a "mid-Atlantic" accent, usually affected by actors and confidence men who are attempting to be perceived as being a step or two higher on the social ladder than they actually are.
There's a place in L.A. called Norm's, actually there's a few. I really miss the steak and eggs there. Kinda chewy, kinda bland, nothing great. You need lots of A1, hot sauce or even ketchup. But it really really hits the spot after working late or going out late with my buds. Really miss that beautifully simple, sometimes crappy place, always filled with lots of hard working ppl eating late.
The quintessential platonic ideal of what steak should be with it's crescendos of flavor delivered through the maillaird reaction from the grill and the profundity of funkiness.
Nick nailed the commentary here especially pointing out that the center was warm. That is key to thick cut wagyu. Fun to see all the comments from people who have never actually tried wagyu. Another excellent Nick episode. 👍
Tosh T well if that is a great commentary its to lean for me. This episode is just by inventation of the restaurant owner to get more people over. There is no story at sll besides it cost $350. Thats a fat check for a infomercial
Not that but the fact that Wagyu is usually cut into tiny pieces which is quite important for the overall taste. You have more control over the temperature and for such an exquisite type of meat you need all the help you can in order to make it perfect.
it has some of that jazz bebop notes that floods your palate in a crescendo richness, you still can see the marbling on the double bass, the drummer was perfectly dry-aged and the center piano player is certainly cooked to a juicy medium-rare. just my favorite meat jazz band.
That piece of steak is roughly $6,200 mexican pesos. I earn, more or less 11,00 pesos a month, and I do rather well. This single piece of dead animal is worth more than what I pay for rent, food and my water and electricity bills per month combined.
Alex Deng it’s esoteric to be used in music, but it’s not exclusively so. It’s not MORE appropriate in a music context, though it is more common. Using crescendo in the context of meat flavors is uncommon, but neither incorrect nor inappropriate. Getting hung up on the fact that he used the word crescendo is just lame
After two years of watching you, I'd have to say you've grown on me Nick. I used to not like you because of little things like the way you talk and your descriptions of some things, but I realize it's just that you're a quirky guy. A lot of people say you're douchey and things like that, but i don't think so. That's just the way you communicate. It's straight to the point, yet leaves room for more. So, I applaud you Nick. Keep on truckin'. You're just a guy who enjoys food and found a way to make a living out of it. Go you. :)
Amen. Since that first episode I watched of him and Josh Smookler's 400 day wagyu, I've been hooked. The amount of food i've consumed while watching Nick describe his ethereal meat journeys is profound
The issue w/ Kobe is that it is so rich & flavorful w/ so much marbling that it is difficult to eat it as an American style steak. After 3-4 oz I was full. Fantastic meat though w/ truly unique flavor.
I’ve had similarly looking meat when I visited Japan. Obviously it isn’t the same quality a the one shown on this video. However, I’m sure it tastes similar. The one I grilled in Japan tasted a lot like fat, which is delicious, and was as tender as a filet mignon. The flavor is very rich, and. I wouldn’t want to eat it as a steak. In japan, the supermarkets sell it already sliced very thin. In my opinion, no steak is worth $350. Just get a well marbled steak, don’t trim any of the fat, and eat the fat with your slices. 👨🍳👍
After eating that much Wagyu, I suspect Nick's next stop will be the lavatory. There he will experience a succession of waves of abdominal roiling, leading to a veritable crescendo of unctuous evacuation.
Eater videos are getting a little boring for me. They are too short and don't go as in depth into things as the Munchies ones do. Think they need to mix things up a bit. Especially with Lucas's videos as he's a very likeable presenter, they need to utilise him better
Sooooo... When do you try a 90+ day dry-aged wagyu? I had steak in Kobe and it was amazing even though I could only justify around half way up the menu.
I actually dry aged Ishigaki-gyu (a type of wagyu here in Japan) for around 60 days, and was not a fan. It loses the texture that Japanese beef is known for.
Pricescope lover exactly ~ it is like swallowing a piece of butter in the same size...just a big waste of the wagyu...Japanese eats them in small portions for a reason!
Look how many people get on here and leave such ignorant foolish comments, really shows someone's maturity and intelligence when all they can do is leave negativity everywhere they go. Sad this is our society. I will not contribute to that kind of nastiness. With that said, Man this steak looks AMAZING!!! look at that marbling!! I would give anything to be able to grill up a set of these and serve for dinner if I had an extra $2000 haha. Sooo cool!
Tom Bourne "I will not contribute to that kind of nastiness." - Bashes people for saying that paying $350 for a steak is ridiculous or that it looks unappetizing.
Stan Kix The point is, Kobe is the best grade around and these guys claim to have “wagyu” that’s better than when they had Kobe. Or course they would say that because they lost their Kobe license. Listen from 0:15-0:25. Only top grade “wagyu” can be certified as Kobe and this place isn’t certified. They are marketing like they don’t need certification to get around selling lesser quality uncertified stuff. So save the insults and go ahead and buy uncertified beef if you want.
Stan Kix look at the video I posted on this thread. Old homestead got called out for claiming Kobe when they didn’t have it. And now they are saying their “wagyu” is better than Kobe from before. Lol
Don’t understand the obsession with wagyu beef. Fat in beef is a good thing as it carries flavor but this is taking it way too far. I can have two bites of this and then I dont want to eat more. I much prefer normal grass fed beef.
probably why the japanese serve it in small slices like he mentioned. I've never tried it, but from the looks of it I'm sure you're right, as are the Japanese in how they serve and eat it.
A5 wagyu has over 50% fat to meat ratio. So it is literally more fat than meat. I’ve never eaten kobe but had A5+ (BMS12) before, and I think you have a point, it’s super rich and I was stuffed easily. I can see it’s a treat sometimes over a month or two, but once you try it you’ll wish u can eat it on regular basis.
Everyone is entitled to their own opinion. Just curious, have you had the real stuff? I'm not talking about the stuff they call "wagyu" or whatever, I mean the REAL stuff. The places with the proper paperwork and accreditation (which they should present to you if it's legit). If not, then ... maybe you should try it before giving an uninformed opinion. If you have, can you tell me where you had it? Here in the US, there are only a handful of places that serve the real thing.
This guy says that every New York Steakhouse is his favorite
hingo you absolutely right. Every steak place he goes it's his best. Do you know why?? Free B!!
He's all about them ribs.
Yup, not so credible....I hate him
In all fairness he would like many of the places he visits.
It could be a testament to how NY has sooo many great steakhouses and restaurants.
To be fair he says 1 of his favourite stake houses. If it wasn’t one of his favourites he probably wouldn’t feature it in a video.
Let's take a $350 steak and serve it with a vegetable side that looks like it came frozen out of a bag, and a sad, sad little potato.
i thought the same. no frills even.
Morgan Childs exactly piss poor presentation ...
Morgan Childs lol sad sad potato
I liked the potato , just needed some friends
Morgan Childs 350 ! Bloody hell . That’s a not just a steak that’s a side order of piss take to go with it .
Burger king proved us with some ethereal maillard patties which have a distinct funky aura, signaling a crescendo of richness and profoundness which we all must strive towards
Boltman it’s the platonic ideal of what a hamburger could be.
Meme Lord agreed
I love that the avatar is Boltman, the unofficial mascot for the LA Chargers (used to be san diego RIP)
Just adds a sort of level to the comment.
Boltman vomit king sucks ass!!!
Anyone else hates blacks?
P R O F O U N D J I G G L E N E S S
The concussive funk of Nick's dry-aged personality made this the platonic ideal of a meat show episode.
no profoundness. 0/10.
ethereal comment
The concussive funk of Nick's dry-aged personality(which also coated your entire palate) made this the platonic ideal of a meat show episode.
LMFAO
stetson999 lol
This guy could make you want to eat toilet paper with all his adjectives.
Kim H 😂😂😂😂😂
na not really he ruins the show
Hahahahahhaha love!
Wouldn’t be eating toilet paper anymore there’s a shortage😂
Kim H well said. Lol
I used to really like The Meat Show, but it really became a running add for expensive restaurants and Nick being all impressed with himself.
I agree. This guy is a tool. A self-proclaimed "expert". Just another RUclipsr who thinks he knows more than he actually does.
What a profoundly funky and concussive episode, this series may have reached a new crescendo
face melter, helter skelter
Watch Meat Show regularly for 2 reasons : entertained by the dish and entertained by the comment section
I think the steak looked better before it was cooked
I agree 109 percent. God Bless you and you're s
That's just Nick's stubbornness to order it rare, I mean the owner recommended it why not give it a try but no he needs that mowing
I had a kobe filet that costed around 100 usd in Kyoto. What I remember most about it was the the sliced pieces could be consumed without any teeth. There was this conflict between enjoying it as long as possible and not letting it get cold on your plate. Probably a good thing the portion was smaller.
Living in Japan, it's the most frustrating thing that the A5 they sell at the local supermarket only comes in really thin slices, even for "steak." I have to go to a butcher for nice slabs of wagyu (or online for cheap American/Australian cuts). Great commentary. One day, I'll gather up the courage to consume that much fat in one sitting. Usually 200g of A5 is more than filling.
Different styles, how often do you see Japanese eat steaks?
200 grams seems more than enough considering how rich it is
The flavors are like a harmonious melody in my palate. The pungent flavors permeate my every taste bud. It’s quite a sequential number really. Very herbaceous. My soul was out of tune but each flavor delved deep until reaching the strings of my soul and fine tuning it thus bringing it up to par!
I serve it medium rare, some people ask me for rare, but I will recommend medium rare.
Proceeds to serve a rare steak.
That thing was raw bro
@@anthonylloyd4424 well it is rare ... it is cooked but it's rare
I usually would always go for rare, but for wagyu it would have to be medium.
that’s med rare u dumb ass
@@toveychow3635 no... rare dumbass
Aesthetically the dish looks very boring for a very expensive dish
Chris Austria boiled veggies are just so unappetizing. Put some nice romane salad next to it or some nice crunchy fries
To make up for the ridiculously expensive price, it should come with Roasted Baby Potatoes, Spinach, Kale, Romaine Lettuce, Cherry Tomatoes with Raspberry Vinaigrette, Iced Tea & Pumpkin Pie for Dessert with Almond Milk & a Kraft Beer!!!!🍺🍔🍟
I'd prefer a craft beer, tbh...
Kraft beer sounds pretty awful.
Also homemade fries, whether it be fried in oil or baked as potato wedges, can taste amazing.
Thats sort of the point of it though right? Just a big piece of nice meat seasoned with just salt and pepper. Simple and perfect.
You do realize this restaurant was proven to be lying about selling “Kobe beef” they were pressed by the news about misleading their customers and later changed the name to Wagyu beef. 350 dollars for a scam.
Orange Fender actually for the kind of marbling on that steak, 350$ is market price.
He's still selling the highest grade at wagtu you can get
Literally everywhere is selling it for this amount
The can literally see from the marbling in the cut that it is not fake.
Kobe is a certain breed of wagyu it really tastes no different from regular wagyu
Yep, this article basically explains their scam.
www.nydailynews.com/entertainment/gossip/confidential/old-homestead-steakhouse-calls-bull-edition-article-1.2652667
im confused you sound british and american at the same time lol
ARE YOU SOUTHERN OR ARE YOU FROM LONDON????
he was born in the UK but moved to america in his teens
It's called a "mid-Atlantic" accent, usually affected by actors and confidence men who are attempting to be perceived as being a step or two higher on the social ladder than they actually are.
@@johntechwriter ah, attempting to be perceived as superior by imitating the colonial legacy, how refreshing
He’s from neew yoark eh?
When you leave your segment with " I'm going to attempt to eat my next bite " it sound's like it's more of an challenge than a culinary thrill !
probably too rich in flavor. the type of feeling in your stomach when you ate too much.
@@golfmaniac007rich, fatty, food kills your eppite, makes you feel like your full but not.
There's a place in L.A. called Norm's, actually there's a few.
I really miss the steak and eggs there. Kinda chewy, kinda bland, nothing great. You need lots of A1, hot sauce or even ketchup. But it really really hits the spot after working late or going out late with my buds.
Really miss that beautifully simple, sometimes crappy place, always filled with lots of hard working ppl eating late.
The quintessential platonic ideal of what steak should be with it's crescendos of flavor delivered through the maillaird reaction from the grill and the profundity of funkiness.
Nick nailed the commentary here especially pointing out that the center was warm. That is key to thick cut wagyu. Fun to see all the comments from people who have never actually tried wagyu. Another excellent Nick episode. 👍
Tosh T well if that is a great commentary its to lean for me. This episode is just by inventation of the restaurant owner to get more people over. There is no story at sll besides it cost $350. Thats a fat check for a infomercial
just a random comment, its the first time that I saw someone with the same initials as me lol.
I have to agree that Nick was top notch in this ep although i would not agree with this type of preparation of a wagyu beef.
Luscalov Vlad yeha the girls was too hot you have to have low heat so you won’t ruin the buttery flavour of true waygu
Not that but the fact that Wagyu is usually cut into tiny pieces which is quite important for the overall taste. You have more control over the temperature and for such an exquisite type of meat you need all the help you can in order to make it perfect.
it has some of that jazz bebop notes that floods your palate in a crescendo richness, you still can see the marbling on the double bass, the drummer was perfectly dry-aged and the center piano player is certainly cooked to a juicy medium-rare. just my favorite meat jazz band.
I'm jealous that you get to eat steak all the time.
im pretty sure he never even finishes his plate either
Have you seen the man's love for Steak? I would believe it if he ordered a second plated after the camera finishes rolling
I'm sure your heart, kidneys, intestines, and joints are thanking you for not eating steak all the time..
You again....always at the top. How much are you paying for your comment likes?
You mean envious
Nick's vocab = funky, crescendo, peaks and valleys, maillard, notes.
350 dollar steak and im sitting here watching this eating a hot dog on a peice of bread with half a slice of american cheese.
"Well, to me, it's a once in a lifetime experience." No. To _you_ it's just another day at work. To _me_ it would be a once in a lifetime experience.
That piece of steak is roughly $6,200 mexican pesos. I earn, more or less 11,00 pesos a month, and I do rather well. This single piece of dead animal is worth more than what I pay for rent, food and my water and electricity bills per month combined.
I pay 11000 pesos a month for mortage alone in Poland. To be fair it's only for 12 years but still.
Damn that sucks carnal
If you're doing well, then I'm a millionaire in Mexico lmao
11000 pesos is less then I pay for a 10sq meter student apartment in Norway. The price difference is rough....
This isn't meant to be condescending in any way at all, just trying to figure this out, $330 USD a month in Mexico is alot of money to make?
I always appreciate a short vid, straight to the point
RIP Nick, many didn’t like your style / the way you speak etc but I never doubted you loved your steaks. Hope you’re enjoying your steaks up there
WAIT WHAT
fam he aint dead hes got a new show
Lachy James what’s it called
This is my favourite steakhouse in NYC!!! The Oysters Rockefeller appetizer is AMAZING!!
please stop saying crescendo
Why
ewt415 it's a musical term
Alex Deng no, its a word that means something along the lines of gradually increasing, which is also used in music
ewt415 it's esoterically used in music. To the point, it's more common and appropriate in a musical context.
Alex Deng it’s esoteric to be used in music, but it’s not exclusively so. It’s not MORE appropriate in a music context, though it is more common. Using crescendo in the context of meat flavors is uncommon, but neither incorrect nor inappropriate. Getting hung up on the fact that he used the word crescendo is just lame
I swear every week is a new video of the same steak videos, cant wait to see the DELMONICO steaks for the FIRST TIME EVER next week.
After two years of watching you, I'd have to say you've grown on me Nick. I used to not like you because of little things like the way you talk and your descriptions of some things, but I realize it's just that you're a quirky guy. A lot of people say you're douchey and things like that, but i don't think so. That's just the way you communicate. It's straight to the point, yet leaves room for more. So, I applaud you Nick. Keep on truckin'. You're just a guy who enjoys food and found a way to make a living out of it.
Go you. :)
Amen. Since that first episode I watched of him and Josh Smookler's 400 day wagyu, I've been hooked. The amount of food i've consumed while watching Nick describe his ethereal meat journeys is profound
Ammon Faumuina how much did you get paid to say that?
stfu
@@billyjoeidel2 a lot
00:17 I don't see how the guy cutting that steak doesn't slice his finger off
You set up the shot of him eating in the restaurant very well
I've realized the pleasure in watching this series truly comes from reading the comments.
I literally *just* had breakfast. Why am I torturing myself with this?
Ohh you wanna pay $350 for a steak? Please torture urself lol
His descriptions of providing oral are marvelous
"What am I supposed to do with these vegetables?" - Me
This is a man who tells the story of beef the way it should be told.
Mmm, my favorite flavor... "profound flavor"
The issue w/ Kobe is that it is so rich & flavorful w/ so much marbling that it is difficult to eat it as an American style steak. After 3-4 oz I was full. Fantastic meat though w/ truly unique flavor.
I swear this guy makes the same videos on a cycle
I recently discovered his videos and I love them. It's doing more to broaden my palette for steak than all the pretentious jerks I've ever met.
That plating and presentation makes baby Jesus cry.
Is that porterhouse mechanically tenderized @0:30 sec?
Looks like... Cheaters!
He was in Buford Ga and said Golden Corral was his favorite!
The interior makes it seem like a place where powerful people go to discuss their corrupt schemes.
why dont' you explain how different it is from the thinner sliced wagyu? i was looking forward to the difference.
>Can a steak be worth $350?
Nope.
yes
kobe beef
Can buy a whole cow for a few hundreds more.
It’s extremely rare to find authentic certified Kobe beef. Most Kobe beef is a marketing scam. Real Kobe beef is starting at $20 an ounce.
I’ve had similarly looking meat when I visited Japan. Obviously it isn’t the same quality a the one shown on this video. However, I’m sure it tastes similar. The one I grilled in Japan tasted a lot like fat, which is delicious, and was as tender as a filet mignon. The flavor is very rich, and. I wouldn’t want to eat it as a steak. In japan, the supermarkets sell it already sliced very thin.
In my opinion, no steak is worth $350. Just get a well marbled steak, don’t trim any of the fat, and eat the fat with your slices. 👨🍳👍
After eating that much Wagyu, I suspect Nick's next stop will be the lavatory.
There he will experience a succession of waves of abdominal roiling, leading to a veritable crescendo of unctuous evacuation.
*welcome to the meatshow*
Black Jesus came here looking for this comment when I saw the video title lmao
Blueface babyyyyy
@BadVibes lmaoo
I like hearing words from this guy more than Kat, at least he sounds more educated than the cow trying to explain sushi with "soooooooo delicious"
According to Inside Edition video, this establishment does not served "certified Kobe", kindly update your researchs.
He never said they did
It’s the Rolls Royce. $350 steak....yet it looks like a TV dinner.
The steak was so under cooked that it started eating the salad
Uncle Riko will be the best judge
Eater videos are getting a little boring for me. They are too short and don't go as in depth into things as the Munchies ones do. Think they need to mix things up a bit. Especially with Lucas's videos as he's a very likeable presenter, they need to utilise him better
Whats your guy's opinion of Peter Luger Steakhouse in Brooklyn?
$350 ! what absolutely ridiculous
When is Old Homestead moving to Ft Lauderdale Fl?
Let me guess:
Profound funkiness piece of meat
No need to see video
Your welcome
Abdul Rehman Hahaha that's so funny and original I would've never expected to see this joke here
You’re actually clueless.
Well, he did mention profound.
Platonic
It wasn't dry aged so there obviously isn't going to be funkiness to a clean piece of beef.
Why is it that when a chef describes their dish using "that's it" that it always turns out to be stupid expensive?
PROFOUND
As of last year, there were 10 places-ish in the US that had/have kobe; this place couldnt prove it to me and a few friends last time I went
I just want to point out nick has only posted 1 sad video on his 3 month+ old channel. And comments are disabled. Sad
Mark Anthony sad
When is the next season coming???
im pretty sure this is the last episode this guy ever hosted right? thank god
This guys is a living meme.
How come every single steakhouse Nick visits is "one of his favourites?" it's madness.
350? Really?
I'm sure theres some New York City buzz surge pricing mixed into that equation
Sooooo... When do you try a 90+ day dry-aged wagyu? I had steak in Kobe and it was amazing even though I could only justify around half way up the menu.
I actually dry aged Ishigaki-gyu (a type of wagyu here in Japan) for around 60 days, and was not a fan. It loses the texture that Japanese beef is known for.
Have tried A5 Wagyu in Zuma. No way does anyone want to eat that much wagyu. Its way too rich.
Pricescope lover exactly ~ it is like swallowing a piece of butter in the same size...just a big waste of the wagyu...Japanese eats them in small portions for a reason!
Jonathan Lee that kind of makes senses, but I think chewing so much fat is preferred by some people
But... but... I'm planning to hit an all-you-can-eat A5 Wagyuu resturant next time in Tokyo.
How is that even a thing?^
@@ix3whitney the fat is rendered during cooking. There's hardly any chewing compared to an average piece of steak.
What is the exception to the USDA rules that allow the importation of Japanese meat?
I live in a country where you can buy half a cow with $ 350
Kazakhstan ?
Great show and great camera work!
Look how many people get on here and leave such ignorant foolish comments, really shows someone's maturity and intelligence when all they can do is leave negativity everywhere they go. Sad this is our society. I will not contribute to that kind of nastiness. With that said, Man this steak looks AMAZING!!! look at that marbling!! I would give anything to be able to grill up a set of these and serve for dinner if I had an extra $2000 haha. Sooo cool!
Tom Bourne
"I will not contribute to that kind of nastiness." - Bashes people for saying that paying $350 for a steak is ridiculous or that it looks unappetizing.
Where can I get on Patreon to pay $ to watch this guy eat at places I could never afford?
I’m sure it’s delicious. But no steak is worth that price to me.
As soon as you tasted that first bite you can tell you'd lost your mind. I'm in!
Meh, I'll stick with my $15-20 ribeye
Took me a while to find a place that will do a steak like this. Especially in California always comes thinly sliced.
I wish I could meat Nick💔
If buddy doesn't stay out of the tanning bed he's going to look like 500 day dry age beef
When a $350 steak looks like a $14 steak after it was cookedSAD
It's not gonna taste like a $14 steak that's what matters
@@wolfsden6479 How do you know ??? have you ever been stung by a bee
@@farq2688 wait what, I mean yes but ... I genuinely don't know where that came from
GETTINGEVEN GETTINGEVEN your point?
@@Dpatterson00 1:23 If you think that looks like a $350 Japanese Wagyu steaks then you eaten wayyyyyy to many mcdonals burgers
Today was the ethereal straw that broke the camel's back (served rare, of course). I just can't take him anymore.
CUT INTO THE CENTRE ON FIRST BITE 😤
Like a cake
me and my budget be like "can i lick the cutting board for $40?"
Only 8 restaurants in the country serve actual Kobe beef. Homestead isn't one of them. you are overpaying for lesser quality beef
ruclips.net/video/0bNZIasp3Bs/видео.html
nighttrain7404 lesser quality? Lmao you funny bro
nighttrain7404 they never said it was kobe beef you idiot. wagyu and kobe beef are totally different things
Stan Kix
The point is, Kobe is the best grade around and these guys claim to have “wagyu” that’s better than when they had Kobe. Or course they would say that because they lost their Kobe license. Listen from 0:15-0:25.
Only top grade “wagyu” can be certified as Kobe and this place isn’t certified. They are marketing like they don’t need certification to get around selling lesser quality uncertified stuff.
So save the insults and go ahead and buy uncertified beef if you want.
Stan Kix look at the video I posted on this thread. Old homestead got called out for claiming Kobe when they didn’t have it. And now they are saying their “wagyu” is better than Kobe from before. Lol
Nick is the real life Cypher. Put me back in Agent Smith. Give me this steak.
Annoying as hell, meaningless descriptions
Still, slightly better than your comment
*worse
nope
I wish I loved anything as much as this guy loves steak
Don’t understand the obsession with wagyu beef. Fat in beef is a good thing as it carries flavor but this is taking it way too far. I can have two bites of this and then I dont want to eat more. I much prefer normal grass fed beef.
DP ie crazy
probably why the japanese serve it in small slices like he mentioned. I've never tried it, but from the looks of it I'm sure you're right, as are the Japanese in how they serve and eat it.
Agreed
A5 wagyu has over 50% fat to meat ratio. So it is literally more fat than meat. I’ve never eaten kobe but had A5+ (BMS12) before, and I think you have a point, it’s super rich and I was stuffed easily.
I can see it’s a treat sometimes over a month or two, but once you try it you’ll wish u can eat it on regular basis.
Everyone is entitled to their own opinion. Just curious, have you had the real stuff? I'm not talking about the stuff they call "wagyu" or whatever, I mean the REAL stuff. The places with the proper paperwork and accreditation (which they should present to you if it's legit). If not, then ... maybe you should try it before giving an uninformed opinion. If you have, can you tell me where you had it? Here in the US, there are only a handful of places that serve the real thing.
To me its a once in a lifetime experience eats steak for a job
Its fuckin RAAAAAAAWWW!!
Rey B um no
Rey B is perfect medium rare
I read that in Gordon Ramsay voice lol
so did i :D
What cut is that? Tenderloin? NY Strip?
ITSSSSS RAWWWWWW
jleal90 uhhhh no
Raw steak is best steak
Hes quoting Gordon
Callum Clarke Gordon wouldn't say that about a steak.
No this is bleu chaud.
If you ever need a backup or a successor please let me know! :)
This barely touched the grill!
Someone with taste would not have left your comment, nor would they have "liked" it
he hit pretty much all the classic keywords in this video
Ｐｒｏｆｏｕｎｄ Ｂｅｅｆｉｎｅｓｓ