Install Raid for Free ✅ IOS/ANDROID/PC: clcr.me/Fb23_GugaFoods and get a special starter pack with an Epic champion Chonoru 💥 Available only for new players for the next 30 days Promo codes: ✅ Use the Promo Code RAIDRONDA to get a bunch of helpful stuff. Available to ALL users: New and Old by February 28 ✅ Use the Promo Code READY4RAID to get great pre-anniversary bonuses. Available for New users only by February 28 *Note that only 1 Promo code can be used within 24hours
Need to see a cooking battle between Angel and Leo. They get a recipe from your cookbook and you’re the judge. Free book promo and we get to see them cook, win-win.
hi guga, here are some recommendations: 1. dry aging in beef tallow with cinnamon 2. dry aging in Tahini sauce 3. for a side dish: "Arais" is a pita bread filled with ground beef(cooked together), it goes very well with tahini sauce
1: Cinnamon on its own is very bitter, that's why it's not used in marinades. 2: Tahini is very mild in flavor, maybe tzatziki or toum would be a good option
Guga‘s side dishes are like the weakest part of his cooking skills lol. It’s almost always a starch like potato, with cheese, bacon or a quick sauce with some powdered spices often baked in the oven.
@@Michael_Schumacher , I know they are not the main event - but I spend a lot of time watching videos related to the main event. His side dishes are always interesting, and I’d love to have a book full of them that I could flip through when I need one.
Australian Wagyu crossbreeds are great steaks. Sometimes fullblood can be a little too rich, especially if I feel like getting a big steak (not to mention the price). The crossbreeds have a great balance of marbling and price.
It's so nice that the Aussie wagyu industry is growing so much. I can easily access & get a fresh 250-300g wagyu porterhouse (NY strip) for around $25-$35 to really treat myself once every few months now.
Agree 100%. Love Japanese Wagyu and it introduced me to a whole spectrum of food I've never thought I would want. I always recommend Japanese Wagyu A5 at least once to people, but hands down Australian grade wagyu is the best if you want a better balance of meat and fat.
I could see Leo starting his own food review / cooking channel, or at a local news station as their restaurant reporter. His camera control and voice delivery is on point, and he's easy to listen to. Thank you Guga and Angel for bringing him to the channel, he is really an asset.
To put it simply (for many people at least), you'll want an Aussie Wagyu MS7+ if you want a perfect balance of meat/fat and looking to eat the whole steak yourself. It is cheaper than A5 but still unbelievably delicious. You'll want the A5 Japanese Wagyu when it's a very special occasion and you want to have something incredibly rich. It's perfect if you're eating it with friends/family - with each having just a few slices of it. 😃👍👍
I had the Australian Wagyu after watching your other video where you opened a restaurant for a day. Everyone who tried all the different stakes and side dishes also said AU Wagyu and that is what convinced me to try it. I can say it is the best cut of meat I've ever had and the only disappointing thing about it is that I can't eat it every day.
For my 50th birthday I treated myself to some incredible steaks. I bought them all at a place near Albany NY, Big Body Butchers. Anyway, after I tried them all I thought my Australian Wagyu 8/9 was the best. It was also the most affordable steak I bought.
Congrats to hitting 4 millions subscribers Guga. I remember subbing to the channel a few years back before you even had 1 million subscribers. Here's to bigger things not only for this channels and your others but to you and your family.
Thanks to inspiration from Guga after years of honestly having no confidence, I cooked my very first steak tonight using his pan-fried method. My bf said it's the best steak he's ever had! 😌 My plating needs work but I am so proud of myself. I'm 41 you guys it's never too late to find something you can be passionate about and just go for it! Thank you Guga ❤️
Finally pulled the trigger and bought an Australian Wagyu NY Strip steak for valentine's this year - hands down the best steak I've ever cooked/tasted. High price of admission, but absolutely worth it.
Hi Guga- as always nice video… Please consider to test out the hybrid (half dry aged - half fat aged/wax aged) aging method. And why not directly trying out to use cocoa butter for the fat aging part?!
Guga, try the 'bananinha'. It's a cut i recently discovered in Santa Catarina, Brazil. It are small pieces of meat, cut near de ribs (i think). Perfect ratio fat/meat to my opinion. Best one-biters to put on the grill, for not such a high price per kilogram.
Guga, just do this Ultimate Steak: A5 KOBE Tenderloin, dry aged for 30 days, cooked sous vide, seasoned with salt, pepper and MSG, charcoal seared and basted with butter of the gods.
First time ever I had Wagyu was some small strips of Japanese A5 from a tasting package. I instantly fell in love with it and I still have to try the real deal. However, afterwards I tried a New Zealand A7 and I gotta say it came very close to Japanese one on all counts but at a fraction of the price (and you can eat the whole thing, as they said), so anytime I can get my hands on that one, I'll be a happy camper!
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, I'm amazed on the amount of salt that u use, could u a video trying no salt, medium salt and ur normal amount of salt?? I'm so curious if u would even like the food without the seasoning, I love your vids!!
And while u are at it, you can also test for pepper and garlic powder! You always use them as if they are guaranteed to be good at that amount. TEST IT!
there are a lot different salt type and they have different measure to use. even same type of salt from different brand might have different measurement.
Hey Guga! You should definitely contact an app developer and turn the book into an app that people can browse easily. The book could have a code to gain access to the app or there can be an option to just buy access to the app. Zero distribution/manufacturing cost!
I can this video was incredibly expensive. But surely it was worth it, since it’s all Wagyu. Great video today, Guga. Hopefully Squid Ink Dry Age will be soon. :)
Hey Guga, I remember back in Jr. High, my french teacher told that in France, they use sorbet in between courses to cleanse the palette so they can taste every dish in full effect. Maybe worth trying
I am 29 years old and I just had my first steak a month ago. I didn't know I could eat something and have my mouth still water while I'm eating it! ( I had it medium rare thanks to you guga)
Angel topped it with his improved commentary in this video. Leo is my guy, but Angel did an exceptional job with some descriptions where I felt like I could relate more. Keep up the great job, Angel. Leo and Guga......my heroe.
Are you ever going to make Korean Hanwoo beef on this channel? Its apparently Korea's answer to Wagyu where instead of being super fatty it has the most intense beefy flavor in the world while being super tender. I am super interested to know how it compares to Wagyu for you.
I wouldn't want to be in your shoes.. Testing wagyu steaks on an regular basis just to show the people which ones are better than the others, making hard decisions, making sure youre palette is cleaned with a sidedish just to make sure your opinions are correct. It's a tough job but someone has to do it i guess. I'm glad you have dedicated your life to do this for us so we don't make the wrong choices. 😘
Hi Guga, please dry age in edible dirt/ clay! It would be so interesting to see what tones and flavours it would give the meat! This is the 109th time asking btw.
I always thought a high score filet would be the perfect steak though I've never tried it. I just always love the perfect marbling of a prime ribeye (A5 ribeye which I have had is too much) and the thick, tender, beefiness of filet. I always imagined that an A5 wagyu filet would be the perfect marriage of all the best aspects of a prime ribeye and filet.
Mostly agreed with the above comment. It kinda is the perfect combo, although the difference in taste/mouthfeel compared to an A5 ribeye is huge imo. I'm generally a a ribeye type of person, so I'd say an australian or A4 wagyu ribeye with BMS 7-9 is the perfect balance if you generally prefer flavor over tenderness. But if you prefer tenderness, it doesnt get better than an A5 filet
@@thrilosandalkis94 prime ribeye will always remain my favorite, i think. it's just hard to beat when i comes to balance between price, quality/tenderness and taste. never lets me down, could eat that everyday easy.
Yeah, it took me a while to get right, but the last time I made Australian Wagyu Picanha, I think I nailed it. Like you guys said, pretty tough to get right, but once you got it, you got it
We have American Wagyu's too these days. We have a local farm near by my house. You can save a lot more money per lb, if you buy a whole, or half cow. The great thing about my local farm is they have some variety. Not all cows reach A5, so when I can nab A4 grade I do. It's also a great experience because there are no middle men, and you can see the farm, meet the family, and even see the heritage of the cows.
Love love love this. It is a great idea to use different cuts as opposed to marinades and technique. But you should really try an experiment with Chinese fermented black beans - amazing umami there!
I honestly love your videos Guga. You are an inspiration for me to try new things as well as learn new cooking tactics and skills. While my first experience with Wagyu was using burgers using American Wagyu the taste was still decadent and was, in my opinion, to gain an idea of the beauty of Wagyu. I hope to one day have A5 Wagyu and use the techniques you've cultivated one day to make a good steak for me and my wife.
Hi Guga, can you try to import Iberico Beef, the meat of the old cow. It is said to be the tastiest beef as the cows are way older than modern industrial produced beef. The cows have way more time to mature and create unique flavours!
Hey guga ! Love your videos. It would be interesting to see the full process off cooking the steak in real time to see how long all your steps actually take. I love the amazing edits you do for the BBQ section but I would love to see how you actually do it so we have a better idea when we do it our selves. Thank you so much love your videos!
For your potatoes guga, I recommend parboiling them until a knife slides in easily, drain in the colander, let them steam off in the colander for 5 minutes, ruffle up the edges after they've steamed a little in the colander by tossing in the colander, then doing what you did with the oil and spices, but also add tumeric, italian herbs, and a mild chilli powder....thank me later.
I went to a local steakhouse just yesterday and got their filet mignon... Guga, they overcharged and under-seasoned it!!! I was SO disappointed (but didn't want to make a fuss, since it was a perfect medium rare and I didn't want to waste the cut). You've enlightened me enough that I hate to accept a poorly seasoned piece of beef. I can't wait for the day when I get to try and well-seasoned, well-cooked piece of Wagyu that might live up to your standards. Keep on cooking, and keep up the good work.
If your are still learning to cook steak, which types of steak cuts should you be looking at that are a bit more forgiving if you slightly over/under do them. Essentially, beginners steaks
I am a little surprised. I would have thought the Australian Wagu would have come in third. I see the reason now with the 100 Japanese Wagu. Great comparison. The best of both.
I had all of them. My favourite is the Australian Wagyu. I had an 8+ A. Rib Eye an it was perfect. You can eat the whole steak and have a great experience. Like Guga said it has the perfect ratio between meat and fat. The filet is also very nice but very small. What Guga didn’t mention is, that the Australian Wagyu is also way easier to grill than the others. You don’t get that much flames grilling the A.W.
Great video! You gotta take your roast potatoes into the stratosphere though! First put the wedges in boiling water for about 5 min just to cook the outside little bit. Drain in strainer and shake/toss for a minute to almost make the edges looked like mashed potatoes. Then proceed as you did with oil (bacon fat is extra level) and seasoning and bake. Makes the outsides so extra crispy!!!
I do love A5 Wagyu... I've had the Filet Mignons, Ribeyes, and NY Strips and they're all so delicious, but Leo is right on with one thing. If you eat too much of it you'll feel it in your gut like 10 to 15 mins later. With my last Ribeye I actually cut it up and made steak sandwiches with it. And there's something on it that really helps the steak sit better in your stomach. Pickled onions (pickled red onions with honey instead of sugar). They cut into the fat so beautifully and add such amazing flavor to the sandwich. I love it so much. 😍 But I think I want to start picking up some Australian Wagyu since you can eat a somewhat more normal quantity. I agree with everyone's consensus on which steak to eat first. 😋
Hi Guga, first of all thank you and your team. You are a great inspiration and I have enhaced my cooking game to a next level thanks to you. I want to suggest an experiment to you. I've already done it. 35 days Merken Dry Age. Merken it's a chilean smoked chilli powder. In my experience the meat didn't get too spicy, but it gained a smoky flavor (I used a sirloin) that I highly recomend. I suggest 4 steaks Control Merken Dry Age Merken compound butter in the grill Merken compound butter Sous Vide. I hope you can do my suggestion. I'll keep watching your awesome videos.
Interesting to see them recommend the australian wagyu. I agree, the one time I cooked and tried A5 NY Strip I actually didn't enjoy it at all. It's not at all like a steak, it's more like steak flavored fat, which is not what I want in a steak.
Guga, I agree 100%! Although, I can’t say how this A5 is, but we have had the Australian BMS 6-7! My Family & I are working our way up the ladder! Can’t hardly wait to get to the top!
Guga, I'm from Alberta Canada. Alberta is known for their beef. I just got some Brant lake 14oz Wagyu ribeye steak cuts. Marbling is similar to the Australian. This will be my first time trying Wagyu, I can't wait
A recommendation for the potatoes, par boil them before tossing them in either olive oil or butter and seasoning then spread them out on a baking sheet. If there is some spots that look like they could use some more seasoning, sprinkle some more on before baking.
Guga, you should try the baked potatos, where you boil them i 5-10 min with some salt and baking powder. They get a better surface, and gets more crispy, when you bake them. They goes up a level. 🙂
Hello from Japan. We locals never chose Aussie beef over Wagyu based on their quality. There is a very clear distinction between the two. As a matter of fact, Aussie beef is never marketed as Wagyu in Japan. Aussie beef is the more economical one and has a beefy flavor in the sense that it is much closer to US beef, which is by no means a bad thing. It’s just that they are different and we chose based on what we want from a steak. If we are after a genuine Wagyu experience, we would never consider non Japanese cattle. This may have to do that Wagyu is relatively more affordable over here.
I finally accomplished a fiscal milestone and now I need a question answered. It’s a very important question to me, and you Guga, are the only person I feel qualified to answer… which steak makes the best Philly cheesesteak ever?
Can you reasonably combine steak with something that's usually used in desserts? Like cover it (or dry-age it) in chocolate? You could melt chocolate, cover a steak in it, temper it... dry age. Or just serve a steak covered in a chocolate sauce. I know in Mexico they have a sauce called "mole." It's delicious and hearty, and I think it would go amazingly well with steak.
We have a Painted Hills Farms, American Wagyu in a store here. I have found some really good petite sirloin and new york strip steaks. All for under $20. I'm sure it's nowhere near an Australian wagyu ms7, but still after grilling it and then cutting into it and it just kind of melt-in-your-mouth, it's still pretty darn amazing!
Install Raid for Free ✅ IOS/ANDROID/PC: clcr.me/Fb23_GugaFoods and get a special starter pack with an Epic champion Chonoru 💥 Available only for new players for the next 30 days
Promo codes:
✅ Use the Promo Code RAIDRONDA to get a bunch of helpful stuff. Available to ALL users: New and Old by February 28
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Do more experiments with wagyu eye round
Do a garlic confit dry aged steak
The steak taste is like when the germans started Operation Barborosa in tasteness 🤣🤣🤣
How much do they pay you to advertise this crap
Thanks @guga foods for trying this I commented this and I’m so thankful for doing this videos
Need to see a cooking battle between Angel and Leo. They get a recipe from your cookbook and you’re the judge. Free book promo and we get to see them cook, win-win.
This is a great idea
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Bump
Great idea.
hi guga, here are some recommendations:
1. dry aging in beef tallow with cinnamon
2. dry aging in Tahini sauce
3. for a side dish: "Arais" is a pita bread filled with ground beef(cooked together), it goes very well with tahini sauce
Great ideas for 2,3!
Personally I hate cinnamon on anything that isn't a sweet.
@@carabouzouklis but the cinnamon is cut off. We see these ideas dont always change taste but other properties of the steak.
1: Cinnamon on its own is very bitter, that's why it's not used in marinades.
2: Tahini is very mild in flavor, maybe tzatziki or toum would be a good option
Hi guga can you please dry age a steak inside of dry aged steaks. Thank you!
@@mackjeez He actually did the toum experiment and it turned out pretty good so a dry age might be interesting
Give me a book filled with nothing but Guga's side dishes, please! I'd buy that in a heartbeat.
It's on his new guga cook book, he has all of his side dishes there
Cook some potatoes, fry some mince and put some cheese on it. That in a book's worth of variations.
Guga‘s side dishes are like the weakest part of his cooking skills lol. It’s almost always a starch like potato, with cheese, bacon or a quick sauce with some powdered spices often baked in the oven.
@@Michael_Schumacher , I know they are not the main event - but I spend a lot of time watching videos related to the main event. His side dishes are always interesting, and I’d love to have a book full of them that I could flip through when I need one.
what about a cookbook filled with guga's different steaks like the 1 month brisket or marshmellow dry age
THANK YOU for supporting Aussie farmers!
Australian Wagyu crossbreeds are great steaks. Sometimes fullblood can be a little too rich, especially if I feel like getting a big steak (not to mention the price). The crossbreeds have a great balance of marbling and price.
It's so nice that the Aussie wagyu industry is growing so much.
I can easily access & get a fresh 250-300g wagyu porterhouse (NY strip) for around $25-$35 to really treat myself once every few months now.
@@thaddeusk Why not try fullblood A3 or A4 then? Nearly the same thing as an MB7 Australian...
@@thaddeusk Yeah, I think wagyuXangus is the norm.
@@MrNoahFerris That's per Kg right?
Agree 100%. Love Japanese Wagyu and it introduced me to a whole spectrum of food I've never thought I would want. I always recommend Japanese Wagyu A5 at least once to people, but hands down Australian grade wagyu is the best if you want a better balance of meat and fat.
The Meat Man is back at it again
That’s what she said!🤣😂✌️
If tou think about it everyone is meat
@@louskunt9798 😂
It should be “The Steak Man”, but it’s okay.
Yeah you like that meat huh? 😏
I could see Leo starting his own food review / cooking channel, or at a local news station as their restaurant reporter. His camera control and voice delivery is on point, and he's easy to listen to.
Thank you Guga and Angel for bringing him to the channel, he is really an asset.
The Aussie meat industry should bring Guga and his boys over to do a few videos.
To put it simply (for many people at least), you'll want an Aussie Wagyu MS7+ if you want a perfect balance of meat/fat and looking to eat the whole steak yourself. It is cheaper than A5 but still unbelievably delicious.
You'll want the A5 Japanese Wagyu when it's a very special occasion and you want to have something incredibly rich. It's perfect if you're eating it with friends/family - with each having just a few slices of it.
😃👍👍
The Australian is already better.
It's not that Australian wagyu is inherently better. There is Japanese wagyu A4 no. 5-7 that has a more reasonable amount of marbled fat.
I had the Australian Wagyu after watching your other video where you opened a restaurant for a day. Everyone who tried all the different stakes and side dishes also said AU Wagyu and that is what convinced me to try it. I can say it is the best cut of meat I've ever had and the only disappointing thing about it is that I can't eat it every day.
why can't you eat it everyday? is it bad for your health too much fat or something like that?
@@spock69enterprise
too expensive
For my 50th birthday I treated myself to some incredible steaks. I bought them all at a place near Albany NY, Big Body Butchers. Anyway, after I tried them all I thought my Australian Wagyu 8/9 was the best. It was also the most affordable steak I bought.
Happy belated birthday
Happy birthday
Sounds like a great birthday, hope you enjoyed it
@@Faiqal_x1103 maybe he's already 105 now
Tomahawk!
2:22
Top right corner of the screen.....
I guess the gnat loves gugas cooking as well 😍🤣
9:00 Wagyu has it's issues... Yeah, for me it's the price!
Congrats to hitting 4 millions subscribers Guga. I remember subbing to the channel a few years back before you even had 1 million subscribers. Here's to bigger things not only for this channels and your others but to you and your family.
Thanks to inspiration from Guga after years of honestly having no confidence, I cooked my very first steak tonight using his pan-fried method. My bf said it's the best steak he's ever had! 😌 My plating needs work but I am so proud of myself. I'm 41 you guys it's never too late to find something you can be passionate about and just go for it! Thank you Guga ❤️
Me: hey Guga, I’m on a budget. Which steak should I get?
Guga: let’s have Wagyu and find out
Congrats on 4 million subs Guga! You and the crew deserve it! Here's to another 4 million 🍻
Its at 3,99 😭
Finally pulled the trigger and bought an Australian Wagyu NY Strip steak for valentine's this year - hands down the best steak I've ever cooked/tasted. High price of admission, but absolutely worth it.
Hi Guga- as always nice video…
Please consider to test out the hybrid (half dry aged - half fat aged/wax aged) aging method. And why not directly trying out to use cocoa butter for the fat aging part?!
2:20 top right. An Ant is living his absolute BEST LIFE.
Guga, try the 'bananinha'. It's a cut i recently discovered in Santa Catarina, Brazil. It are small pieces of meat, cut near de ribs (i think). Perfect ratio fat/meat to my opinion. Best one-biters to put on the grill, for not such a high price per kilogram.
Guga, just do this Ultimate Steak:
A5 KOBE Tenderloin, dry aged for 30 days, cooked sous vide, seasoned with salt, pepper and MSG, charcoal seared and basted with butter of the gods.
First time ever I had Wagyu was some small strips of Japanese A5 from a tasting package. I instantly fell in love with it and I still have to try the real deal. However, afterwards I tried a New Zealand A7 and I gotta say it came very close to Japanese one on all counts but at a fraction of the price (and you can eat the whole thing, as they said), so anytime I can get my hands on that one, I'll be a happy camper!
The First Light ones?
1:07 and freeze frame. This looks so good. I just want to get this printed, framed, and to hang this on the wall in my kitchen!
Looks so appetizing, want to eat
So true
Love the vids
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, I'm amazed on the amount of salt that u use, could u a video trying no salt, medium salt and ur normal amount of salt?? I'm so curious if u would even like the food without the seasoning, I love your vids!!
this would be cool for all of us home chefs to find out
And while u are at it, you can also test for pepper and garlic powder! You always use them as if they are guaranteed to be good at that amount. TEST IT!
there are a lot different salt type and they have different measure to use. even same type of salt from different brand might have different measurement.
Hey Guga! You should definitely contact an app developer and turn the book into an app that people can browse easily. The book could have a code to gain access to the app or there can be an option to just buy access to the app. Zero distribution/manufacturing cost!
I can this video was incredibly expensive. But surely it was worth it, since it’s all Wagyu. Great video today, Guga. Hopefully Squid Ink Dry Age will be soon. :)
Hey Guga, I remember back in Jr. High, my french teacher told that in France, they use sorbet in between courses to cleanse the palette so they can taste every dish in full effect. Maybe worth trying
I am 29 years old and I just had my first steak a month ago. I didn't know I could eat something and have my mouth still water while I'm eating it! ( I had it medium rare thanks to you guga)
Make dry age coconut steak and black pepper and garlic powder dry age steak add salt before cooking
Try Australian MSG. Chicken Salt!
You know the steaks are good when the sides is almost forgotten
Angel topped it with his improved commentary in this video. Leo is my guy, but Angel did an exceptional job with some descriptions where I felt like I could relate more. Keep up the great job, Angel. Leo and Guga......my heroe.
"I have limited budget, what should I try? "
Proceeds to show the most expensive cuts of meat in the world
Are you ever going to make Korean Hanwoo beef on this channel? Its apparently Korea's answer to Wagyu where instead of being super fatty it has the most intense beefy flavor in the world while being super tender.
I am super interested to know how it compares to Wagyu for you.
I wouldn't want to be in your shoes..
Testing wagyu steaks on an regular basis just to show the people which ones are better than the others, making hard decisions, making sure youre palette is cleaned with a sidedish just to make sure your opinions are correct.
It's a tough job but someone has to do it i guess.
I'm glad you have dedicated your life to do this for us so we don't make the wrong choices. 😘
Guga. Dry age a steak in garlic paste/ garlic butter
You need to dry age with AG1 I think it will be interesting to see what it will do to the steak.
Hi Guga, please dry age in edible dirt/ clay! It would be so interesting to see what tones and flavours it would give the meat! This is the 109th time asking btw.
I always thought a high score filet would be the perfect steak though I've never tried it. I just always love the perfect marbling of a prime ribeye (A5 ribeye which I have had is too much) and the thick, tender, beefiness of filet. I always imagined that an A5 wagyu filet would be the perfect marriage of all the best aspects of a prime ribeye and filet.
it kinda is exactly that, but it's insanely expensive, that's the downside
Mostly agreed with the above comment. It kinda is the perfect combo, although the difference in taste/mouthfeel compared to an A5 ribeye is huge imo. I'm generally a a ribeye type of person, so I'd say an australian or A4 wagyu ribeye with BMS 7-9 is the perfect balance if you generally prefer flavor over tenderness. But if you prefer tenderness, it doesnt get better than an A5 filet
@@thrilosandalkis94 prime ribeye will always remain my favorite, i think. it's just hard to beat when i comes to balance between price, quality/tenderness and taste. never lets me down, could eat that everyday easy.
Viewers ask for steak in a limited budget,
Giga goes ahead and cooks wagyu
Yeah, it took me a while to get right, but the last time I made Australian Wagyu Picanha, I think I nailed it. Like you guys said, pretty tough to get right, but once you got it, you got it
We have American Wagyu's too these days. We have a local farm near by my house. You can save a lot more money per lb, if you buy a whole, or half cow. The great thing about my local farm is they have some variety. Not all cows reach A5, so when I can nab A4 grade I do. It's also a great experience because there are no middle men, and you can see the farm, meet the family, and even see the heritage of the cows.
Guga makes wagyu like it's absolutely affordable meanwhile I'm here like I ain't ever gonna be able to afford to try one *sigh*
Love love love this. It is a great idea to use different cuts as opposed to marinades and technique. But you should really try an experiment with Chinese fermented black beans - amazing umami there!
OMG this video has me drooling! Can't wait to get the chance someday to try all the different wagyu steaks
I honestly love your videos Guga. You are an inspiration for me to try new things as well as learn new cooking tactics and skills. While my first experience with Wagyu was using burgers using American Wagyu the taste was still decadent and was, in my opinion, to gain an idea of the beauty of Wagyu. I hope to one day have A5 Wagyu and use the techniques you've cultivated one day to make a good steak for me and my wife.
Hi Guga, can you try to import Iberico Beef, the meat of the old cow. It is said to be the tastiest beef as the cows are way older than modern industrial produced beef. The cows have way more time to mature and create unique flavours!
Guga’s voice is so calm it makes me sleep when it’s hard to fall asleep❤️😂 keep up the videos!
Try marinating in white onion juice. I did that as part of a Turkish dish I made last year and it flavored and tenderized the meat so nicely.
He actually did that already.
2:12 This feels like the first time Guga has used a new voice file for mentioning black pepper and garlic powder....
And I love it
Hey guga ! Love your videos. It would be interesting to see the full process off cooking the steak in real time to see how long all your steps actually take. I love the amazing edits you do for the BBQ section but I would love to see how you actually do it so we have a better idea when we do it our selves. Thank you so much love your videos!
For your potatoes guga, I recommend parboiling them until a knife slides in easily, drain in the colander, let them steam off in the colander for 5 minutes, ruffle up the edges after they've steamed a little in the colander by tossing in the colander, then doing what you did with the oil and spices, but also add tumeric, italian herbs, and a mild chilli powder....thank me later.
I went to a local steakhouse just yesterday and got their filet mignon... Guga, they overcharged and under-seasoned it!!! I was SO disappointed (but didn't want to make a fuss, since it was a perfect medium rare and I didn't want to waste the cut). You've enlightened me enough that I hate to accept a poorly seasoned piece of beef. I can't wait for the day when I get to try and well-seasoned, well-cooked piece of Wagyu that might live up to your standards. Keep on cooking, and keep up the good work.
Guga im gonna keep commenting till I get these:
-Flavicol Dry Age Steak
-Flavicol Compound Butter Steak
-Flavicol Burger
-Salt Dry Age Steak
-Dry age burger (Ground 35 day Dry Age Meat)
-Dry aged burger (Dry Age patty for 35 days) - trimmed
-Dry aged burger - Untrimmed. Pellicles and all.
-Regular meat + wagyu fat burger
-Wagyu burger + extra wagyu fat (50%?)
-Regular burger cooked in wagyu fat.
-Regular Steak Souvide submerged in wagyu fat
-Wagyu fat ice cube burger
-Regular Steak deepfried in Wagyu Fat
-Filet Mignon Injected with Wagyu Fat
-Filet Mignon deepfried in Butter
keep going!
If your are still learning to cook steak, which types of steak cuts should you be looking at that are a bit more forgiving if you slightly over/under do them. Essentially, beginners steaks
I am a little surprised. I would have thought the Australian Wagu would have come in third. I see the reason now with the 100 Japanese Wagu. Great comparison. The best of both.
There are so many people that cook steaks on RUclips raw calling it medium but your steaks are always perfect medium beautiful
Damn, I thought the Australian Wagyu would be a little better than USDA Prime, but it was so much better! Thanks Gaga, now I am going to go broke. 😂
Guga should open a steak restaurant. I'd love to eat one of his steaks
I had all of them. My favourite is the Australian Wagyu. I had an 8+ A. Rib Eye an it was perfect. You can eat the whole steak and have a great experience. Like Guga said it has the perfect ratio between meat and fat. The filet is also very nice but very small.
What Guga didn’t mention is, that the Australian Wagyu is also way easier to grill than the others. You don’t get that much flames grilling the A.W.
0:23 "I'll be putting the best steak in the worlds against each other."
We are now in the Guga Culinary Metaverse!
Great video! You gotta take your roast potatoes into the stratosphere though! First put the wedges in boiling water for about 5 min just to cook the outside little bit. Drain in strainer and shake/toss for a minute to almost make the edges looked like mashed potatoes. Then proceed as you did with oil (bacon fat is extra level) and seasoning and bake. Makes the outsides so extra crispy!!!
Giga should do a chocolate dry aged experiment. Where he pours chocolate over the meat and let's it harden and age
I do love A5 Wagyu... I've had the Filet Mignons, Ribeyes, and NY Strips and they're all so delicious, but Leo is right on with one thing. If you eat too much of it you'll feel it in your gut like 10 to 15 mins later.
With my last Ribeye I actually cut it up and made steak sandwiches with it. And there's something on it that really helps the steak sit better in your stomach. Pickled onions (pickled red onions with honey instead of sugar). They cut into the fat so beautifully and add such amazing flavor to the sandwich. I love it so much. 😍
But I think I want to start picking up some Australian Wagyu since you can eat a somewhat more normal quantity. I agree with everyone's consensus on which steak to eat first. 😋
I agree, I've had kobe before, and for me it's just way too rich, it was delicious, but I prefer Australian Wagyu.
GUGA!!! Where do you recommend I purchase some of that AU MS7 and Japanese A5?? What delicious looking stuff... Thank you!!
Hi Guga, first of all thank you and your team.
You are a great inspiration and I have enhaced my cooking game to a next level thanks to you.
I want to suggest an experiment to you.
I've already done it.
35 days Merken Dry Age.
Merken it's a chilean smoked chilli powder.
In my experience the meat didn't get too spicy, but it gained a smoky flavor (I used a sirloin) that I highly recomend.
I suggest 4 steaks
Control
Merken Dry Age
Merken compound butter in the grill
Merken compound butter Sous Vide.
I hope you can do my suggestion.
I'll keep watching your awesome videos.
Hi Guga, for the side dish, you may want to try Sarladaise potatoes, u will love it 😍
*Goose fat is amazing (more balanced than duck fat imo)
Someday I’ll buy your book. I need to buy grill first
Interesting to see them recommend the australian wagyu. I agree, the one time I cooked and tried A5 NY Strip I actually didn't enjoy it at all. It's not at all like a steak, it's more like steak flavored fat, which is not what I want in a steak.
Guga, I agree 100%! Although, I can’t say how this A5 is, but we have had the Australian BMS 6-7! My Family & I are working our way up the ladder! Can’t hardly wait to get to the top!
Guga, I'm from Alberta Canada. Alberta is known for their beef. I just got some Brant lake 14oz Wagyu ribeye steak cuts. Marbling is similar to the Australian. This will be my first time trying Wagyu, I can't wait
I think I need to get myself some wagyu!
1. Dry age in butterfly pea powder - asking you for more than 1 year for this.
2. Dry age in zacusca.
3. Steaks 24 hours aged in palinca.
A recommendation for the potatoes, par boil them before tossing them in either olive oil or butter and seasoning then spread them out on a baking sheet. If there is some spots that look like they could use some more seasoning, sprinkle some more on before baking.
Dude Angel is hilarious! 😂😂. You can eat more and buy more. I’m having a moment!
AYYYY a new guga video AS IM USING GUGA'S RUB on some lamb I'm about to sous vide for dinner!
I've never had steak, but watching Guga's videos fill half my belly.
Guga, you should try the baked potatos, where you boil them i 5-10 min with some salt and baking powder.
They get a better surface, and gets more crispy, when you bake them.
They goes up a level. 🙂
Angel trying to copy how Guga says "let's do it" is literally me every video 🤣
When you are grilling, Guga, what are you rubbing on the steaks? I’d love to learn how to grill like you
Wow! Angel used his words today! Good work buddy!
We love you Guga!!! Ever wanted to go on Chopped? I'm sure you'd kill the protein!!!
🦆🦆🦆I love these experiments! Let’s do some duck next!!!🦆🦆🦆
Australian Wagyu has come a long way and I love the MS 7 with all my heart
It's soooooo good to see there's a kindle version for the book! Can't wait to see!!!!
Hello from Japan. We locals never chose Aussie beef over Wagyu based on their quality. There is a very clear distinction between the two. As a matter of fact, Aussie beef is never marketed as Wagyu in Japan. Aussie beef is the more economical one and has a beefy flavor in the sense that it is much closer to US beef, which is by no means a bad thing. It’s just that they are different and we chose based on what we want from a steak. If we are after a genuine Wagyu experience, we would never consider non Japanese cattle. This may have to do that Wagyu is relatively more affordable over here.
I wish you would do a Tournedos Rossini! Truffles foie gras and wagyu. The ultimate insanity! You rock Guga!!
The only one missing in that competition, THE QUEEN OF ALL STEAKS: Picanha
When Leo said, "NO! POTATOES!" I thought someone's knuckles was about to get busted by a large spoon. LOL
I finally accomplished a fiscal milestone and now I need a question answered. It’s a very important question to me, and you Guga, are the only person I feel qualified to answer… which steak makes the best Philly cheesesteak ever?
9:16 aww I should never had so much wagyu lol 🤣🤣🤣
Guga, you should try and get some South African Karoo Wagyu!! Would love to see what you guys think
Can you reasonably combine steak with something that's usually used in desserts? Like cover it (or dry-age it) in chocolate? You could melt chocolate, cover a steak in it, temper it... dry age. Or just serve a steak covered in a chocolate sauce. I know in Mexico they have a sauce called "mole." It's delicious and hearty, and I think it would go amazingly well with steak.
As an Australian... You're welcome 😁😁
Nothing beats a bit of ms7 on the Barbie with a few beers!
We have a Painted Hills Farms, American Wagyu in a store here. I have found some really good petite sirloin and new york strip steaks. All for under $20. I'm sure it's nowhere near an Australian wagyu ms7, but still after grilling it and then cutting into it and it just kind of melt-in-your-mouth, it's still pretty darn amazing!