American Wagyu Beef vs A5 Wagyu Beef (What's the Difference) | The Bearded Butchers
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- Опубликовано: 9 сен 2022
- 🐄 Buy A5 Wagyu Beef Here bit.ly/3qosDtl
🐄 Buy American Wagyu Beef Here bit.ly/3D9dzaE
Try not to be jealous, but The Bearded Butchers are going to cut, cook, and compare Wagyu Beef. American Wagyu is simply Wagyu genetics married to American beef genetics. A5 is 100% Japanese beef. Because of the American/Japanese marriage, American Wagyu has some different characteristics compared to A5, let's see if they taste different. The 5 senses are all here; 1) Sight 2) Sound (Sizzle) 3) Smell 4) Taste (Umami) and 5) Texture
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There's ton's more information about Wagyu beef and how it's different than American beef here in this other video: • Wagyu Beef and Kobe Be...
Some differences of note:
- A5 Wagyu fat melting temperature: 75-77 F
- American Wagyu fat melting temperature: 86-104 F
- Wagyu beef is loaded with "Umami" or savoriness. In a sense, it's like MSG because the taste of Umami is attributed to glutamate (the "G" in MSG). But no, Wagyu does NOT have MSG.
Index:
4:18 - Cutting the A5 Wagyu ribeyes.
5:47 - Cutting the American Wagyu ribeyes.
8:37 - Time to grill up the Wagyu ribeyes.
13:50 - The big Wagyu taste test comparison.
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Being a Japanese living in Japan, I appreciate the American beef once in a while, as I enjoy the “beefiness” too.
Lol you mean the complete lack of fat in comparison hence the beefy flavour as that's all there is.
What do you mean are you getting Walmart steaks
Thank you for the compliment @YS 🦾
@@Darkstar..... u must shop at the dollar store haha. plenty of great steaks with very high fat content and great flavor in the US. much more nutritious and better for health too btw. Japanese wagyu is very unhealthy and can cause issues quickly
Don't worry bout the rudeness.. Americans get insecure at times....Japan makes the most delicious meat overall
I’ve had a-5 once on my 40th birthday and it’s something I’ll never forget. It’s makes the best steak you ever had seem regular. Always worth the experience
Can imagine it was a perfect way to top off your birthday 👌
My family and I visited your store a few weeks ago and we wanted to bring along our Brazilian friends. He is a true carnivore and I knew he would appreciate a fine cut of meat. I had the opportunity to visit Brazil a few years ago and of course he treated us to a visit to one of their Brazilian steakhouses. It was an unbelievable experience. So in return I was hoping that you might have some A5 Wagyu that I could buy to treat my friends with. As luck would have it there was an A5 ribeye, the only one I might add, that I was able to purchase. I grilled it that night and it was shared among about 6 of my family members, and of course my Brazilian friends. It was such a wonderful experience and the flavor was out of this world! Thank you for this unforgettable experience. Looking forward to our next trip to your store!
Wow, that's incredible to hear! We're happy to hear you shared the meat you bought with friends and loved ones. Again, I appreciate it very much.
Oh yes Brazilian meat BBQS are something else. They love their beef big time.
ye we eat a lot of meat. I tend to joke on my vegan friends that im glad they stopped eating meat so i can eat a little bit more of it every day.
Absolutely we love the 🥩 Meat, I hope so you had some great Picanha in Brazil 🇧🇷, and the last but not least you can invite me for A5 party also 😎
What was theirs opinions in regards of the Nelore Industrial meats tenderness?.
American wagyu takes 1 1/2 to 2 years to raise the beef to slaughter
Wagyu took 4 years to allow the marbling to develop properly.
That's right
Interesting. I guess that makes sense. I was wondering what the difference could be besides just genetics.
In all honesty, there needs to either be a different name for the American blend, or it needs to stop being called Wagyu, because it’s not Wagyu. Not only are those butchered waaaay earlier than the real ones, but the meat is completely different.
Why do we have to rush everything…! let the American wagyu get the full marbling 😢 I will never understand
Amazing so 4 years of growing also breaks the prime age tradition!
Thanks so much. Your group is truly down to earth, truly friendly, humble and honest. I start watching you guys every day and really cool
I love the passion y'all have with your shop and being butchers. I have the same passion eating my steaks twice a week and being a carnivore the rest of the week thrice a day. Keep it up, guys.
Man!! You folks have such an awesome job!
I know it's very hard work but it looks so interesting.
I appreciate your videos and information.
Thank you very much!
Thank you so much for one more master class, you guys are awesome and the meat are simply the best. At the video's end I was literally drooling.
God bless you all, cheers!
The American Wagyu just looks like prime IMO. But it definitely looks good! 🤤
The fat content of the Japanese Wagyu looks insane!
Recently had Snake River Farms American Wagyu at a great restaurant and I can honestly say that it's the real deal. Not as good as A5, but it isn't as rich tasting. Perfect balance IMO.
7:23 Did you watch the video?
exactly, if you want wagyu, there is ZERO need to buy USA or AUS wagyu, buy the real deal, else just save your $$ and get USDA prime, USA and AUS wagyu is a marketing ploy to charge more
Thank you for your wonderful videos! So informative and enjoyable!
Glad you like them, Mike!
Man I love the editing and the knowledge you guys have. New sub for sure! Thanks for teaching us the difference!
Thanks for the sub!
Amazing content. Appreciate the entertaining information you consistently provide. 🙏🏽💯💪🏽🔥🔥🔥
I appreciate that!
Another OUTSTANDING video. Thanks gentlemen!!!!!
Thanks again!
Next week I will get the four seasonings. And Seth's favorite cutlery blades. You fellows are the best and great teachers of this art.
Excellent video. Definitely helped me understand the difference and what to look for when seeing Wagyu on the menu.
Glad to hear it, Brett!
Thank you guys for explaining the difference!and I'm just waiting to taste it 😋😋😋🥰🤩!
Thank you so much for your kind words and support!
@@TheBeardedButchers no link for the grill ? I live in Lancaster PA never hard of them ?
Looks so yummy..good to see you guys..take care..much love to you all
Great video gentlemen! Watching the channel for a while and this is one of my favorites.
Awesome, thank you, Brendon! Have you tried either the American Wagyu or A5 Wagyu?
Love your vids guys!
Been itching for another video from the boyz. Another great video fellas. And for anyone who hasn’t tried a5 wagyu it is worth it especially if you’re are beef lover. I know it’s expensive but you can share a steak of wagyu between 2-3 people because it’s so rich
I purchased 10 a5 marble score 12 pure blood steaks for my friends and I. We were told that 1 steak could be shared by 2 people. It was magnificent tasting. Next time it will be shared like these butcher's, it is just so good. $au 85 for 310 grams or 11 oz. Sydney Australia
Thanks for the clarity. I didn't know we could get A5 waygu in America. Also, your seasonings made way more sense in this episode :)
It's wonderful to hear that! Thanks, Michael. 😊
Are There pure Japanese herds in America? I think Australia has some and rate it A9.
With CRISPR NO REASON anyone can't genetically engineer Japanese wagyu. Could be patents but don't last forever. Plus some of us like a good chuck steak for flavor over meat oil.
@@peterfuchs4596 nah, no pure herds here, we have "american wagyu" which is mixed with Angus, it's not nearly as good ;(
Great info guys! Keep up the great work!
Once again, you guys rock!! You're the best!! Take care & God Bless!!
This is the first video I’ve seen on your channel and enjoyed every second of it my bearded brothers! Fantastic job!🍻
Awesome! Thanks a lot for your support, man!
I would just eat the first few pieces WITH NOTHING on them. I just want to taste the beef itself. That's what I'm buying.
You've convinced me to contact your links. Thank you, gentlemen. 👍👍
Me too
Enjoy!
I tried Miyazaki a5 sirloin at a steakhouse right next to a USDA prime rib eye. The difference is completely life changing. I still have dreams about that steak. Made that prime cut look like child's play. Seriously worth every damn penny. Well done bearded boys!
Wow! I still haven't had the opportunity to try it smh... It's crazy how there's that big a difference. Your comment makes me want to try it that much more now lol... Where'd you go that sells Miyazaki A5?!?!
@@GodOfDestructionVegeta27 you need to find good steakhouses that are actually ready to buy from.good.wagyu retailers. Im not from the u.s I'm from Europe and here was tough to find but I did manage.
@@GodOfDestructionVegeta27 It's just a fad, your not missing out. American beef tastes 10x better. You have to like the taste of nuts over beef and the feeling of eating candle wax.
@@Bushlore1 American beef is just plain old beef like the rest of the world has. There isnt anything special about it. A5 wagyu is at least unique.
@@Hitmondan165 Mostly NO. Our beef is just as genetically interesting. You are just used to it, so is most the world because black angus is way more popular ( and far better tasting). This is why its a fad. It's new to us. Not better tasting, just new.
Thanks guys for your work 👍🏿
I’m enjoying the seasoning I bought from you.I love the Black with a little bit of Brock.
Awesome content Brodie!!!!❤️❤️ NO HOMO
I was invited to a dinner party years ago at a restaurant in NYC which served A5 Wagyu steaks! I didn’t know about the background of the Japanese beef. I had never eaten at a “high end” restaurant before. It was incredible as it melted in my mouth and the flavors were indiscribable The steak was 5 ounces or as the menu said 140 grams. The only additives was salt and butter. When I was told the cost it blew my mind! They served 15 grams of caviar from Russia with cream cheese on very thin rice crackers with Mother of Pearl spoons. Thank goodness I didn’t have to pay the bill! It was a memorable event I will never forget! Have tried two different American Wagyu brands! While the American Wagyu is great it isn’t the real thing, but then the cost is much much lower. Guess I will have to suffer with JUST normal American beef! Thanks for a great show that brought back tasty memories! Love your skills, personalities and openness!
Another fabulous video!!
Happy you think our video is fabulous! ✨
Thanks for the content
I had the chance to eat the A5 Wagyu and it’s so good. It literally melts in your mouth. Worth every penny.
Even though I can't afford Wagyu stakes I still love watching your videos because they are very interesting and informative 👍🏻 😀 👌 😊!
Glad you like them!
My type of guys. Standing around eating amazing beef with your hands. Our family does this too! Great video.
As a brazillian I suggest you to try a very thin slices of Picanha done in the same way. Just seal the entire piece for each side and then slice thinly. Use a very hot iron plate just for seal each side of the plate. Salt at the end... Cheers
As a hillbilly, I agree.
@@williamharvey124 try this friend and then tell me
@@MrMonfabio I agreed with you brother, picanha is amazing.
guga
picanha cooked ANYWAY is 😍😍
You Guys Rock, Been watching You for a long Time but rarely comment, Just want to say I love Your video`s, Everything You lads do, Awesome, Keep er lit Gents, Chris UK
Thank you so much for the kind words, Chris!
great & objective comparison! 👍
Glad you enjoyed it!
I Love you Guy's. Happy Holidays. Drooling right now.
This is the sign for you to get your Wagyu!
@@TheBeardedButchers. I will order from you. San Antonio Texas.
Honey wake up the bearded butcher bros posted a new RUclips video!
The accountant was like "nah bruh, that's alot of money there. Cut that down or it's gonna impact the books and revenue." You've got a good accountant there. Lol
Seriously though, both meats look delicious and high quality. Keep doing your thing fellas. Also, that grill is amazing.
That was awesome and very discriptive guys! - That grille/firepit is awesome.
How would you rate this "hot plate" method of griddling the beef - would it be as good for a thicker cut - I'm thinking not, as the inside would need to catch up with the outside.
I found some local 'Wagyu' hybrid that I'm going to try soon. - Cheers!
Great video good information
Glad you liked it, Earl!
He deserve Two Pieces of A5 Japanese Wagyu! Accountant needs to give him a bonus for his good job! Those steaks looks great!
Gonna have to find some Wagyu locally. Maybe they'll take my car in trade 😱
Not your car!
OMG so much info and honest opinion ! Well done guys it was a wonder vid to watch :)
We appreciate that, thank you.
I am a BBQ/Grill lover and this channel is always so informative. Thank you.
You bet, thank you!
Thanks you guys for straight up showing the difference, tried the American Wagyu from an Ohio farm, and it was beyond fantastic. Never tried the Japan Wagyu, will one o these days.
What I wouldn't give for one of those. Incredible marbling! And those beards are flourishing.😃
Although, someone is starting to rock a bit of Grey in their beard 🤣 🤣 🤣
🤤🤤
It’s rare I don’t fast forward a video this long. Watched and enjoyed every min here. Let’s f go boys!
Wow, pleasure to be one of the videos you don't fast forward to 🙏
Planning a trip in early October to come to your shop with my wife and a couple friends. Can’t wait
Woohoo! We'll be waiting for you two 👌
Last year was my 15th Year anniversary at the company I worked for. The company was being purchased at the time, so employee relations was not priority to them. Because they didn't acknowledge my anniversary at all, I went out and celebrated myself lol. Went to Crowd Cow and splurged on an A5. Being completely honest, it was VERY rich. Almost too rich. It was such an amazing experience though. Definitely wouldn't pay as much as I did for that experience again. Having said that, if the price is right, I'd try it again!
if you go to japan its pretty cheap. Do a trip and you can have the experience again.
I have that experience monthly lol
Lol - The beef is around the same price as the grill. I’ll live vicariously through you guys until the day when The Bearded Butcher steakhouse opens. Then we’ll come up to Ohio for an OSU game and some awesome meat!
My mouth was watering the entire time I watched this. Great job gentlemen.
If you have never had that cut of waygu, it will taste way too rich, and you would stop after 2 bites.
0:03 i appreciate you guys pronouncing it the right way. Gotta get that strong “YOU” sound in!
“Wahgoo” 😂
I hope you guys make wagyu ox tail. If not regular ox tail would be just as good. Plus I never get tired of you guys cooking steaks and eating them lol awesome videos
Awesome as usual.!!!👊🏻
You rock!
As a former employee at Pat LaFrieda & Japan Premium Beef NY. This is a good explanation. Most ppl thats believe they've had wagyu needs to watch this to have a proper understanding & knowledge for future purchases.
The first 2-3 pieces of A5 is pure heaven but it’s a guarantee that if you were served a large portion you would probably prefer the American Wagyu.
so true. Japanese wagyu s are meant to be served thin slices and small portion, like ''shabu shabu'' or ''sukiyaki'' style. I'd much rather eat American USDA Prime steak, if I had a choice between Japanese wagyu steak and USDA prime steak. from Japan.
Question is there a big price difference between them ? Thank you for enlightening us to different ☀️
Yuuge!
It's honestly massive. The A5 they were putting on demo probably cost them a grand, at minimum.
Check the links and you can see the price they paid for the A5. Somewhere around 1300 for each of those roasts
Yeah so a ribeye that size they probably sell for 130 ish. The American one I’ve got at a butcher for 60 for two American wagyu
The wagyu from anywhere else is what you expect from the best restaurants around the world with a lot of money, the best A5 is like from heaven and priceless
Great videos, guys, I had to hit the subscribe button 👍👍
I picked up a very small filet of A5 before and it was a very different experience. It wasn't cheap and it was half-off 😅 . I'm a connoisseur of the clearance special because times are tough and I still want to have tasty food while I struggle through life. I've got a few local meat markets, that I go to when I can but the VGs meat counter is pretty good. They still have a butcher on site like a real meat market.
thank youtube for suggestion me this chanel. nice work gentlemen, these are pretty videos
Welcome aboard!
Great video. I appreciate the discussion on the American Wagyu vs Japanese A5. Would you someday in the future compare an American raised 100% (full blood wagyu) to an A5 Japanese Wagyu? There are full blood wagyu breeders in the US. Unfortunately there aren't currently any limitations/laws as to what can be labeled Wagyu in the US. If it has a tiny bit of Wagyu it can still be called wagyu just like one that is 50/50, 75, or 100. This can cause confusion and I think these caveats should be discussed at some point if not already covered in other videos. Might also be an interesting to see a 100% wagyu ranch in a video. At any rate thanks for the great content and its very entertaining and informative.
I can send you some videos of the Fullblood Wagyu Cattle that I have on my farm
THIS OUGHT TO BE GOOD! AFTER HAVING AUSSIE WAGYU THERE IS NO COMPARISON WITH 'BMS' TO JAPANESE A5
You are correct.!!
We stopped into the shop two weeks ago on our way to the LPGA in Sylvania. Picked up one of the A5 Kobe ribeyes from the end case along with some rub and couple other meats. Their shop is very nice and clean.
Wow, thanks heaps! So happy to hear you found our shop nice and clean 🙏
Awesome video
Have you guys ever experimented with sous vide cooking. I’m doing a lot of experimentation and dialing it in for steaks and roast and the more I cook the closer I get to extremely soft meat crispy outsides etc.
You can turn a lower quality cut of beef to exceptional with sous vide.
@@greenghost6416 it is great with pork. Still tuning in beef. I can not find a happy medium with chicken. Still want to try it and game like deer and other game animals but it is doing very well and short ribs and pork ribs.
And once you cool it down and throw it back on the charcoal grill it’s got a great outer skin I’m happy with it.
@@robertj3116 Sounds great to me. What times supper? 😄
Would be cool if you guys got to go to Japan to see the wagyu farm.
🔥 great video
Thanks, Corey! Stay tuned for the next one going out this weekend 😉
Learning about the way who to cook your meat the right way.with the right ingredients and flavoring to gave it a delicious tastes for you and everyone you cook for.
Our pleasure!
Great video, thank you for sharing looks so yummmmy
Thank you too, Roy!
Umami just means savory.
For a wagyu to be Kobe, has to be from the Kobe region.
Similar to how there are many whiskeys, but not all whiskeys are bourbon
yep they were using Kagoshima wagyu, not Kobe
My mouth hasn’t watered so much watching one of your videos.
Y’all gentlemen totally rock 💯🙇🏻♂️❤️
One suggestion with the A5 (learned on a trip to Japan) is to pair it with REAL wasabi. It helps to cut through some of the richness of the steak.
Japanese wasabi would make you not taste the steak 😂. It makes American horseradish child’s play!
@@Hawgryder real wasabi is not spicy like American is.. its way different
@@st8ks967 your talking to someone who saw sushi chefs in a Japan make it. A pea sized bead was about enough to make your nose bleed almost 😁. It’s not the stuff in a tube that Walmart sells. It’s really nothing like American ground horseradish . Nobody in there right mind would add a condiment to Wagyu beef anyways. Salt/Pepper/Enjoy.
@@st8ks967 hello, there a place in CALIFORNIA, whom started his own WASABI FARM, , ever watched Chef HIROKI TERADO ? Lots of food Leeds on his site, I bough a piece of WABASABI, from
RIVERIA SEAFOOD CLUB, Tahoe care,🇺🇸🇺🇸🇺🇸🇺🇸
That's interesting 😮
I want to try Wagyu so bad. It always looks and sounds so good
It IS good, Shane. Give in to the temptation - give it a go 👀
Well all you need is a little bit of a shitload of money. 🥰
@@loweffortgaming2593 well aware. 😵💫 I found a place that ships supposedly authentic wagyu beef where I live. Sure hope it lives up to the hype.
My brother does a lot of smoking meats, but did not explain the difference between the 2 as hood as you have. Also, finally got a chance to try that Brock Lesnar seasoning blend, it was excellent! Definitely glad I got a 3 pack of it.
Very informative! You 2 are very handy with meat
I'd love to see someone make a prime rib roast out of a5 wagyu. Like a classic Christmas dinner roast
I don't love my family that much lol
Did it a couple of years ago. Lasted only minutes before it was gone. Fortunately, I also had another regular ol’ american prime rib as a back up, which didn’t get entirely consumed. I guess it was a big let down after the A5. Best Christmas dinner ever.
I just love to get my hands on some good prime rib period. Doesn't even have to be wagyu
Malcom Reed did one
Have you ever had a non beefy beef steak lol always love the beefy flavor comments
Hello there. Good afternoon how are you doing today?have a blessed day!❤
I feel like a weight would have developed the crust a little better but still looked awesome. Good job 👏🏻
Guys you are awesome!
In comparison, how we Americans cook our steaks, vs how the Japanese cook their steaks, is completely different, especially when it comes to the quality that an A5 grade provides. In most cases, the Japanese slice theirs paper thin and cook them with the slightest touch of a kitchen torch, for just a touch of color and somewhat of a smokey flavor. Our version of a med rare- med would be unheard of when it comes to their standards. I have tried A5 both ways and have to say; I enjoy mine over extremely hot fire, and literally, cooked for no more than 1.5 mins per side. Freaken outstanding!
In several areas of Japan, Wagyu beef is shipped carrying area names. Some examples are Matsusaka beef, Kobe beef, Yonezawa beef, Mishima beef,Ōmi beef, and Sanda beef. In recent years, Wagyu beef has increased in fat percentage due to decrease in grazing and an increase in using feed, resulting in larger, fattier cattle.
Wagyu is name of a breed of cow.
There is no way these two cuts you are looking at are the same, similar or in any way have any similarities other than they are beef
It's a money grab. And an intelligent one at that. They saw tuna blow up... Said ... Hmmm. Cattle
Youre telling me they are different? They said that in the video 🤣🤣🤣
Something about A5 & Jamon Iberico ham i love is how the animals actually LIVE as . It sounds cheesy but the results speak for themselves.
The meat shop I work at gets the same Japanese A5 Wagyu from the same Kai Wagyu company. It’s a phenomenal product, and you don’t need much of it. We recommend about 6 oz for a serving, because of how rich it is. You don’t even need seasoning on it; but if you do use seasoning, you only need a pinch.
Very cool video. Japanese chef in Tokyo taught me that a crust is not the required end result. Ponzo sauce also is the right condiment for A5 for the acidity to cut through the fattiness, maybe some white pepper. Arigato
The way they incorrectly pronounce wagyu is triggering me more than I'd like.
Waa-goo
Isn't the correct pronunciation... "Why - You" with the G being silent? Or maybe "Waa-you" again G is silient right?
Yummy 😋. Is that your guys's man cave if it is I really like that it's outstanding!! oh and I almost forgot I really like that new grill you got too that is something else have a great weekend. 😎💗
I'm drooling over here!!!
Obviously, y'all sell seasoning, so I realize it's to be expected, that it's used, but if I spend that kind of money on a steak, I better not have to season it. My grandpa always told me, when I was young, "if you have to season a steak, then it's not very good meat." Then again, he was raised during the Depression, so he had a simple, not extravagant mindset, about everything. I really need one of those fire pits.
Agree to a certain extent. Some people like certain flavors though. Personally a simple salt and pepper is all a steak should need but everyones different.
No worries, John! Totally understand what you mean 💯
I was just in your store, Whitefeather Meats. I purchased one of your premium aged strip steaks. I also purchased an A5 Wagyu ribeye. I cooked the strip to medium rare, used your butter blend and black seasonings, and have to say I was underwhelmed. I have had better ten day aged prime Angus cooked at home. I tried to enquire at the counter how many days "premium aged" meant but all I kept getting is, "we age all of our meat at least ten days." I do not know if your staff member did know how long the steaks are aged or if he has been instructed not to tell the public as you see your process as proprietary. As I am sure you well know there is a big difference between a ten day aged steak and a 45 day aged steak. In response to the question if the meat is dry aged or wet aged the response was, "I am pretty sure it is wet aged." I have not cooked the A5 yet. I drove over an hour to your shop to see if it was worth the trip. I bought nearly $300 worth of meat and hopefully the rest is better than the strip I just made. I expected a butcher shop and got a store full of coolers. I went on the recommendation of someone else. I do appreciate you having other meat options than the typical fare that most shops will carry. I am not sure if that is enough to draw me back for a second trip. I will have to watch some of your videos now that I found you on here.
Hey Donald! Thank you so much for this honest feedback. We'll raise this with the team so we can further improve our SOPs 🙏
My husband said there are TWO ways to kill a beef.
The first time is with a bullet.
The second time is in the skillet.
Be sure to BABYSIT the beef.
I know a lot of people who don't know how to cook Wagyu especially if it has the AA type of fat.
Great video, very informative, but "Wah-goo" had me laughing!
Bought some Japanese A5 ribeye for my son and brother last year for their birthday. Awesome experience, you’ve got to try it out.
Very cool!
So out of curiosity you referred to the Jp Wagyu as Wagyu A5 then you called it KOBE a few times. Did you guy actually use KOBE or was it just A5 from Japan. I typically order miyazaki or Kagoshima A5 . I plan on ording KOBE soon.
The wagyu beef has a special gene that allows it to have double fat... marbling that cause the beef to look slightly pink.
Wagyu beef is also split into different regions. Most people would be familiar with kobe beef.
Thanks a lot, Dillon!
My mouth starts watering just watching this
I am 46 years old... LOVE steak... and at some point will eventually try some A5 Wagyu. I am scared that it will be so good that it will ruin regular steak for me.