The Best of the BEST... Real KOBE BEEF! Never thought this would happen. It’s just insane. As you saw I have steaks left, what would you like to see next?
I love how he doesn’t keep it all to himself. Anytime he has a good meat, he tells everyone he knows, and they all have it with him once the camera is off. Wholesome as heck.
I know, I will catch myself critiquing the meat like “oh well the marbling is much better on the a7 wagyu” and then i’m like hold up, the most expensive steak you’ll ever eat is for $20 at a diner
I bet angel is just busy and I mean like super busy or he wouldn't have missed this.... although guga might have just not said anything I mean 0.o would you?
@@joseambriz5897 lol 50k on the light side 10k for a calf newborn..... I was thinking about raising them and having them sleep inside my room with me at night... I'd protect them with my life!!!
The reaction he had when he took that first bite was exactly my reaction when I had my first bite of A5 in Osaka a couple of years ago. Just disbelief, it melts, and all you can say is " Wow,~ " while you're just staring at the chef who made it like you could marry them right then and there.
It's a month late, but even 2nd time watching, still same result for me mentally. The slicing of this amazing hunk of beef, just leaves you wanting more of just that part.
Y’all seem like the best people to have at any celebration. You’re such up beat, energetic people. I love your videos even though they always make me hungry.
I love the fact that one has a bite of lettuce wrap dipped in soya source and then dip it again in the same soya sauce bow sharing with another person.
Though I'm 2 years late to this, truly I'm glad you of all cooks get to have this. I just subbed a few weeks ago but you've greatly intrigued me to no end. You make me wanna try so many cooking experiments. Congratulations on getting this rare meat.
As a resident of Kobe, I can vouch that all of this is very legit. Immediately recognize the trophy (restaurants all around town have it on display), the flag of Hyogo prefecture, the picture of the farmer even passes the sniff test. Probably not ideal to cook it as a twelve ounce steak though.
@@mikeymicros4676 you can get it for about 5000¥ ($50 USD) for lunch at a place called steak land, but that place cuts corners on everything else in order to get it at that price. Most other restaurants will have a small portion of it starting at around 8000¥. Never seen the real deal in a supermarket or butcher, but I’ve never really gone out of my way to find it either. Good Kuroge Miyazaki Wagyu is in most supermarkets, at about 1000¥ for a steak, so I get that sometimes.
Kobe is on my list to visit next time I'm in Japan. First time I skipped over Kobe and Osaka to get to Hiroshima, can't wait to return to Japan and travel.
I have had Wagyu meats last year. But it wasn't un til this year that I began to purchase the meats myself and now I want it all the time. I love how happy these men are.
I just wanna point out that Guga said he wanted to tell us which salt was best and apart from them only trying 3 types of salt they didn’t even give a review😂😂
Thanks Guga for introducing me to the blazing bull, I finally got mine and I love it. To get a perfect cooked and seared 1 in ribeye steak in 5 mins from start to finish is incredible and it’s perfect for those with a small patio in their apartment!
Well the meat quality keep getting better, next video when he got his hand on wagyu a5 kobe beef picanha, his gonna say the same thing and I'll agree with him
I tasted it three years ago, right in Kobe, Japan. The experience was out of this world. It's definitely the best beef meat on this planet. It's damn expensive but if you're a meat lover you should try it at least once in your life. Keep bring this kind of content, Guga!
@@maddisonr8056 I remember to have paid something like 10000 yen for 200g of Kobe beef at restaurant. That should be approximately 95 dollars for 0.4 pound of meat.
I remembered my first experience with A5 wagyu in Japan, it was on a very remote restaurant in Kyoto called OTSUKA, and they serve the infamous phantom beef called Murasawa beef. When i first tried it, tears literally fell down my cheeks, as i've never in my life tasted something so divine... The meat just melts and disintegrates in your mouth with so little resistant, and all those umami bomb from the fat burst right out from every single bite... Literally heaven on earth moment
Unfortunately, American Wagyu isn't quite as good as Japanese. And as you mentioned there are other variations of and a few of them are considered better than Kobe. Kobe is just the one Americans have heard of.
You should Sous Vide Angel for 3 million special. Welcome back to Sous Vide everything, Today we are going to be dry aging this beautiful peice of meat. So lets do it
This is insane. My dad has tried Kobe beef and he said it was the best thing he ever has. He said no candy or no other food could beat it. I can’t wait to try this beef and I hope it will be an amazing experience. Cheers to the future.
GUGA! I've got an incredible idea for a show! I really hope you do this because you've opened my eyes in alot of other areas. You NEED to do a side by side comparison of marrow like you do steaks. I just found that there's Wagyu marrow bones. You can do wagyu marrow, regular prime, pork, lamb, etc. I'm so curious to see if the wagyu marrow is as different as the regular marrow you've been using from time to time in videos. Also, the different animal variations on marrow thrown in makes for a great video!
@@la_joya_presa_club You can get top BBQ for under 20$. Where I live is a 9-month/year winter wasteland where only potatoes and rutabaga grows anywhere. For one of your Texas BBQ plates it costs 80$ here :/
@@cobostone I love whataburber and that’s Texas royalty but every year I drive once a year to virginia and always stop at Nashville Tennessee just do eat fresh white castle
@@mostneuter I know the difference. I also know this is beef, not duck. And ribeye, not liver. It's called a simile. It's apt because both are mostly fat.
Thank you for this video. Can't wait to watch it. Thank you so much for inspiring me every time. Because of you i make my content better every time. Wish you all the best 🙏🏼
I’ve never had Kobe but I’ve had regular A5 wagyu and let me tell you that fat is no typical fat. In fact it is supremely healthier than regular beef fat, even healthier than salmon. But yes you are correct, it is basically fat marbled with beef 🤣
Try a fatty grass-fed steak and you'll reach the same conclusion (that is, that the fat actually tastes good). Fat is supposed to taste good. Only that cows fed an unnatural diet (grains) in a feedlot, and pumped full of chemicals, have this off-tasting fat. Wagyu cows also are fed grain and live confined, but they get a better treatment, less chemicals, and their genetics help a lot.
@@ededwards2191 many people think grass-fed taste less good, I think it depends on the grass they eat, I mean if they eat regular grass only their fat will taste like grass, but if there are some herbs or flowers mixed in, then that will also melt into the fat.
@@belalabusultan5911 Absolutely, every flavour compound of the plants the cow eats has an influence on the taste of the fat and even the muscle. That's why the better the pasture (in terms of plant diversity) and the richer the soil, the tastier the meat will be. That's why South America are so famed for their beef, because they have the best pasture. Obviously beef raised on true pasture will taste better than beef raised on hay.
You need to make some money bro! Or manage it better.... I eat great steak all the time... I prioritize it over other stuff I used to buy like weed and video games and alchohol now my drug is great steak and my video game is cooking it to within 1 degree perfect done-ness
The wasabi paste I feel will ruin the experience. You need fresh grated wasabi, the real wasabi is said to be earthy and almost a sweet topping. The paste that is made here in the US is processed with horse radish typically to give it a pungent spicy kick, with other ingredients. Guga, see if you can get your hands on some real wasabi for another Wagyu/Kobe beef video.
I just want to say THANK YOU! I didn't know I had a passion for cooking until I started watching Guga. He is officially the steak king 🥩 👑. Thank you so much for all this awesome content and the great vibe in all your videos. Much love from Naranjito, P.R.
So I have a question, I’m a butcher in a small local stores so I don’t have access to any “crazy” cuts like wagyu. But all I see from wagyu is ribeyes, strips, and picanha. So can you purchase maybe wagyu eye round or peeled knuckle(sirloin tip)? Just want to see what a normally lean cut of meat looks and taste in wagyu form.
I've seen people doing briskets with very high quality wagyu and the marbling was insane. Even the flat was probably 50/50 lean:fat through the whole piece of meat. And the point was about as marbled as the wagyu strips/ribeyes/etc that you "typically" see.
I'm a meat cutter at a shop that sells higher end stuff. We regularly carry A5. All we are really able to get is strip from our distributor. If you check out some of those videos from Japan, like the wagyu lunch specials for businessman you'll see them cutting like bottom round and eye of round.
@@emiliocharpentier i just want to express my love for you, somebody who i have never met, for bringing such enjoyment to my eyes in the form of guga foods. because without you this channel would not be where it is today.
I'm just imagining everyone else on the side drooling and carrying fork and knives like (".......")! Kobe is a true gem indeed and one of the only places that have authentic Kobe in the U.S is luckily in NY! Definitely agree Guga, slightly creamier than other A5...like a creamy beef butter :D Now if only there was Kobe Picanha... ;)
If you ever get a chance, try to get some A5 from other Japanese prefectures. Kobe is great, but Hokkaido Snow Beef is miles better in my opinion. Less popular too so it's slightly cheaper, emphasis on the slightly.
@@Ibegood oh definitely! Trying different types of Wagyu is an experience! I have yet to try HSB but it's definitely on my list. Hopefully, one day I'll be able to experience it as well! Cheers lad!
OK, I can say that Guga is absolutely correct with his feelings. My local Wegmans was luckily enough to obtain 2 Japanese A5 whole ribeyes from their supplier Allen Beef. It was not cheap as would be expected but as this was a once in a life time experience I bought one that was just under a pound and it was amazing whether raw or cooked. I still have half left in the freezer.
Lol I also bought authentic A5 kobe.... and was surprised at how it's beef but nothing like beef all at the same time and I ate half a lb and it started making it sweat hard af talk about feeling that cholesterol rise... totally worth it. Still have a little over half a lb left in my freezer triple vacuum sealed it makes its resist the cold way way better.... finally someone who has had thos before.... thought everyone watching just eats hot pockets and slim Jim's lol
The Best of the BEST... Real KOBE BEEF! Never thought this would happen. It’s just insane. As you saw I have steaks left, what would you like to see next?
Ok
Make ramen with the beef
Grilled steak 💁🏾♂️😳
Try to dry age a piece.. I've enjoyed every moment of this video🥰
Dont be shy, give the rest to me 😃👍
is there a better job than tasting premium meats on the internet?
Driving super expensive cars for free on the internet. (or just be a racecar driver)
@@honquewastaken2298 I mean, being a racecar driver needs a lot of effort and might be dangerous
@@honquewastaken2298 ehhh,no
Being mr beasts friend
@@broganmctamney2531 best work ever
Guga really traded Angel for this Kobe Beef. You will be missed, Angel
lol
Lmao
True
Was it worth it? We'll see...
U will be missed angel (💧)
he did it he actually did it. guga is a madlad
Yes...yes he is
And I couldn't be more jealous
Are we gonna see a countdankula vid?
"The madlad actually did it"
yep
I love how he doesn’t keep it all to himself. Anytime he has a good meat, he tells everyone he knows, and they all have it with him once the camera is off. Wholesome as heck.
Of course! He gets them nice and fat so one day he can dry-age them and eat them when he runs out of meat
@@anakinskinwalker1724 YES
Do you have any idea how much he earns from this single channel? Even two years ago.
@@anakinskinwalker1724 name checks the fk out
@@anakinskinwalker1724Nope.
And I know you’re joking, so do NOT even dare woooshing me.
It's not even beef anymore, it's just delicious fat marbled with beef.
It’s honestly like eating solidified bacon grease lol
For real that accurate
Thats so true
The best fat of your LIFE!
@@GugaFoods dry age a Kobe beef wagyu a5 plsssss
When he says rare, he means it. Out of the 3000 cows produced annually, only 10 percent leaves Japan. 300 cows for the whole world 🤯
Cows are produced?
SOMEONE REPLY TO ME PLS
@@angelxtears.x.o. ok
@@agonification Thank yu
Born not produced, but thanks for the knowledge ✍🏻
Best thing about Guga is that he's a family man. Much respect.
So if I make a family type channel I'm guaranteed to succeed right?
@@tabernaclejones6115 Whatever floats your boat, reggie
@@tabernaclejones6115 😂no
I never knew people eating at your house made you a family man...
@@questionmark1152 nah if you watch other videos u can tell
My Japanese friend told me he used to eat Kobe for school when he lived in Japan a lot bc his parents were wealthy
L U C K Y
@full executable S T I L L L U C K Y
@full executable *Lenny face*
@full executable “way too much fat” - American Dude
Kinda ironic😂😂
@full executable LMao
Guga: "It's not like a regular a5 we've had before"
Me: Yup Yup *eating a hot pocket
I know, I will catch myself critiquing the meat like “oh well the marbling is much better on the a7 wagyu” and then i’m like hold up, the most expensive steak you’ll ever eat is for $20 at a diner
Basically, yup. (eating a bowl of cheap packet ramen)
i have a pop tart
i was literally eating chicken while a see this video
Me to buddy
It’s official, guga is dry aging angel. There is no way angel wouldn’t show up for wagyu
Did they have a falling out?
@@MT-lv7xn idk, I hope not
@@MT-lv7xn I don't think so, I'm pretty sure angel is on sous vide everything and maumau is on gugafoods
@@kittymcmeowmeow1 no angel has definitely been on this channel recently, he could of been out of town or something yah never know
I bet angel is just busy and I mean like super busy or he wouldn't have missed this.... although guga might have just not said anything I mean 0.o would you?
Emilio was promoted from 'meat dealer' to 'brother'.
I mean... you hook a man up with some authentic Kobe Beef... you've officially become a brother at that point.
@@SeanStrife Agreed
I’m blushing
Respect Guga!!
'Everyone liker that'
If every family had an uncle Guga we would have world peace. Nobody would be unhappy. What a genuinely great guy and I love this channel.
The vegan aunt would be unhappy. There is always someone…
“Where’s Angel??”
Guga: He’s being DRY AGED IN BUTTER
underrated comment 😭😂😂
omg XD
Was thinking the same thing.! Just Angel is in a vac bag in the water on the other channel! 👍
Bro 😆😆😆
Now less deww eett!!!
Guga giggling like a kid while eating the best steak in the world is the most wholesome thing ever. You deserve it guga. Cheers
When he says rare, he means it. Out of the 3000 cows produced annually, only 10 percent leaves Japan. 300 cows for the whole world 🤯
cringe
Cheers
@@maximkikena622 like you
@@maximkikena622 you're whole family is cringe
“I’ll probably never get to experience this again” 1 year later: “okay so today we’re going to dry age this real A5 Kobe wagyu in marshmallow fluff”
LMAAAAO FAX FAX
If guga does that the Japanese will revoke his friend waygu license and none of us will ever see waygu of this grade ever again
@@Akutukananu Is that true?
cause I had a normal waygu a5 dry aging in marshmallow fluff
@@Akutukananu lmaooon fr 😂😂😂
gaaaaaaaaaaaaay
I can promise those reactions are genuine. Having Kobe in Japan was nearly an out of body experience for my wife and me.
Great Vid!
Guga: “I probably won’t get to experience anything like this again.”
Also Guga: 3 million subscribers special “ cooking a whole Kobe cow.”
That's like 30k tho.
Dry aged kobe
Dry aged whole Kobe cow
@@joseambriz5897 lol 50k on the light side 10k for a calf newborn..... I was thinking about raising them and having them sleep inside my room with me at night... I'd protect them with my life!!!
4 mil special : tasting the kobe cow's entire lineage
Guga: *eats thousand dollar meat* “it’s like butter”
Me: *eats butter* “nah that ain’t it”
😂😂😂
Everybody, this butter tastes like butter!
this is a good comment
This is the best comment I have read so far lol
Underrated comment
The reaction he had when he took that first bite was exactly my reaction when I had my first bite of A5 in Osaka a couple of years ago.
Just disbelief, it melts, and all you can say is " Wow,~ " while you're just staring at the chef who made it like you could marry them right then and there.
Guga: “Its creamier than regular a5”
Me: **peacefully eats canned meat loaf**
Welp that's creamy enough
Bbq Vienna sausage
Justin meat
@Justin meat
lmao
Angel has to be so upset he missed this.
Not at all, he tried it and flipped. 🤣
@@GugaFoods why didnt you put him in the video?
@@GugaFoods The beef looks good 😎
Angel is being dry aged for future videos, they say 😂
@@jaycircuits LMAOO
what a generous guy if i had this piece of meat ain’t nobody coming over to my house wtf
Lmfao fr fr
You get A5 wagyu and I’ll be there 🤷🏽♂️
a single person can't eat any more than 200 grams of kobe beef unless it's in nigiri form with wasabi or something. it's just too fatty.
stuff you underestimate my power
@@40thCenturyTrolls speak for urself
It's a month late, but even 2nd time watching, still same result for me mentally. The slicing of this amazing hunk of beef, just leaves you wanting more of just that part.
Literally bro u said it couldnt of said it better
So at this point Maumau is officially the luckiest person in the world
Maumau*
yes
we're equally as lucky to be able to see the meat and see it getting cooked as well
@@commentspae there is a restaurant here in Barcelona, Spain that serves it. Its 150euro per kg.
@@DMalek I don't really think that this meat is only worth 150€/kilo 🤷♂️
@@mariosmous5742 its 300€ per kilo
Guga, where is angel? He better not be in the umai dry..
He probably deep fried some wagyu again and guga is dry ageing him for 50 years
@@InsaneArkitekt lmao😂
@@InsaneArkitekt best comment ever.
I think he swapped Kobe Wagyu for Angel....
lmao he put angelo in those MeMbrAnE dry bag
For anyone curious, that piece costs U$5.000,00.
Wow this guy invests a lot in his youtube channel...
@omulxd it's more of an experiment
@@omulxd money comes back from us watching we’re watching them do what they love
@@dooder6755 and we loving it too.
@@MrFinlandssvensk 😂 facts
Guga please, just open a restaurant.
YES‼️‼️‼️
Let's do eeet!
Investing in a Business is very hard.
He lives in brasil tho
@@decobacolov10000 he’s Brazilian but he lives in the usa
Guga: "It's not like a regular a5 we've had before"
Me: Yup ***nodding along*** enjoying my McDouble from McDonalds.
@RedVineTV
Yeah, human flesh at that, that your eating!😂😂😂🤣🤣
@@jamestomas7333 All beef patties but yeeeeaaaah.....
you're lucky enough to casually eats mcdonalds i can only eat those twice a week max
@@gebula2038 I limit myself to once a week. Taco bell though? Anytime I want...
@@Redvinetv oh ok same then😂
Top Guga lines
1. so let's duuit
2. and your sauce is DUN
3. This is PHENOMENAL
@Kleddy Cool but in America it’s actually called Worcestershire and not Worcester like it is in the UK so Guga is correct
But also don’t forget: I know my steaks don’t look that good right now, but watch this!
It’s mainly on SVE but still a legendary sentence
Yall forgot "Its like buddur"
Don't forget the Guga emotes. When he tastes something he likes, he flys back with his hands flailed!
imagine if he does this again... exept different slices have different processing, like smoked, dry aged, sous vide, etc.
he will end up with a video of every kind of way to cook a5 wagyu, its his cash cow, literally aha
My life goal is to buy a house next to Guga to be in prime position for every barbecue and cookout
Y’all seem like the best people to have at any celebration. You’re such up beat, energetic people. I love your videos even though they always make me hungry.
I can't believe angel missed out on this.
Right!!
if i were guga, i'd proly solo down it
@@SemperVictor1120 😂😂
Guga is dry aging Angel lol
@@480458 the time has come.
I can actually imagine that if a robber robs guga's house, the first thing guga would do is to ensure he still has the meat
🤣🤣🤣
Maybe the Kobe A5 picanha he didn't talk about in the video 😏
Plot twist: robbers only came to rob him of his meats 🤦♂️
@@Santibag I am so ready
I will rob the meay first
I love the fact that one has a bite of lettuce wrap dipped in soya source and then dip it again in the same soya sauce bow sharing with another person.
The guy didn't even flex how much it costs. respec
But I still want to know the price to see if I can afford it LoL
@@fishingdonut1278 $110 a pound lmao
@@Jay-bz4qj for sure not 110$ a pound more like 300$ a pound
@@Jay-bz4qj it’s like $40 an ounce.
You can buy an 11 pound whole ribeye like he had for about $1,100
"I'll probably never have this again" *Has it every other week since saying that*
😂😂😂😭😭
To those people that say money can't buy you happiness, those people have never bought A5 Wagyu and had a master chef cook it for them.
bruh, how hard is it cook it... i likes mine well done.
@@olopatadine1052 LOL
I had Kobe A5 in Japan...$400 for 4oz...it was to die for.
@@DJCamoFLA is it really worth the $400?
If it is, then i'll sell my kidney...
@@no898 yes yes it was. I'd do it it again in a heartbeat. I was staying in Ginza and found a nice resturant.
Though I'm 2 years late to this, truly I'm glad you of all cooks get to have this. I just subbed a few weeks ago but you've greatly intrigued me to no end. You make me wanna try so many cooking experiments. Congratulations on getting this rare meat.
"This is not something you see everyday"
- Guga almost every video
He was talking about the authentic quality of the kobe wagyu
I mean, he's not wrong. I don't see any the stuff he mentioned everyday
What an entire $$$$$$ Kobe rib eye joint sliced?
As a resident of Kobe, I can vouch that all of this is very legit. Immediately recognize the trophy (restaurants all around town have it on display), the flag of Hyogo prefecture, the picture of the farmer even passes the sniff test.
Probably not ideal to cook it as a twelve ounce steak though.
Is it cheaper there since you don’t have to pay the traveling fee? Or still that ridiculous price?
@@mikeymicros4676 you can get it for about 5000¥ ($50 USD) for lunch at a place called steak land, but that place cuts corners on everything else in order to get it at that price. Most other restaurants will have a small portion of it starting at around 8000¥. Never seen the real deal in a supermarket or butcher, but I’ve never really gone out of my way to find it either. Good Kuroge Miyazaki Wagyu is in most supermarkets, at about 1000¥ for a steak, so I get that sometimes.
@@TTyger that’s t. I’m going to Japan
Kobe is on my list to visit next time I'm in Japan. First time I skipped over Kobe and Osaka to get to Hiroshima, can't wait to return to Japan and travel.
I love this guy he’s respectable and everything about him makes him the definition of a real man
"real man" what's that supposed to mean
@@meaniepoopoo well he’s respectful, a family man, and he’s just an amazing guy that’s basically a real man
@@meaniepoopoo respectful, family man, seems honest, knows how to cook meat
I have had Wagyu meats last year. But it wasn't un til this year that I began to purchase the meats myself and now I want it all the time. I love how happy these men are.
Guga: "I will probably never experience this again"
Also Guga: "Today we are making the worlds most expensive beef wellington"
I just wanna point out that Guga said he wanted to tell us which salt was best and apart from them only trying 3 types of salt they didn’t even give a review😂😂
Nothing wrong with Guga's cousin being there but where’s Angel?😭
his been dry aged
@@TheLOLpl0x ahahaha
U mean negative guy? Then I dont know
Fr ☹️
6 🦶 feet
Thanks Guga for introducing me to the blazing bull, I finally got mine and I love it. To get a perfect cooked and seared 1 in ribeye steak in 5 mins from start to finish is incredible and it’s perfect for those with a small patio in their apartment!
Beef: exists
Guga: "this is not something you see everyday"
lol
Lol
Guga: This is the best beef in the world, way better than anything I’ve ever eaten and ever will eat.
Next video: Says the same thing.
😬
STFU
Trust me guys this is the best one.
No actually this is the best one.
Hold up...this is the best one guys
Well the meat quality keep getting better, next video when he got his hand on wagyu a5 kobe beef picanha, his gonna say the same thing and I'll agree with him
@Prince Nick Gurr make me
I tasted it three years ago, right in Kobe, Japan. The experience was out of this world. It's definitely the best beef meat on this planet. It's damn expensive but if you're a meat lover you should try it at least once in your life.
Keep bring this kind of content, Guga!
How much did it cost
@@maddisonr8056 I remember to have paid something like 10000 yen for 200g of Kobe beef at restaurant. That should be approximately 95 dollars for 0.4 pound of meat.
@@darvhan1053 wow must have been a great experience😍
Uncle Guga you stay doin' the most. I love how you love what you're doing.
I remembered my first experience with A5 wagyu in Japan, it was on a very remote restaurant in Kyoto called OTSUKA, and they serve the infamous phantom beef called Murasawa beef. When i first tried it, tears literally fell down my cheeks, as i've never in my life tasted something so divine...
The meat just melts and disintegrates in your mouth with so little resistant, and all those umami bomb from the fat burst right out from every single bite...
Literally heaven on earth moment
lol
Bro busted from eating wagyu
There’s an ad called Otsuka and I keep seeing it on YT
Unfortunately, American Wagyu isn't quite as good as Japanese. And as you mentioned there are other variations of and a few of them are considered better than Kobe. Kobe is just the one Americans have heard of.
You should Sous Vide Angel for 3 million special.
Welcome back to Sous Vide everything, Today we are going to be dry aging this beautiful peice of meat. So lets do it
Dead meme boi
😂😂😂😂
a5 angel wagyu
No dry age 1st
You can only beat the horse so much
This is insane. My dad has tried Kobe beef and he said it was the best thing he ever has. He said no candy or no other food could beat it. I can’t wait to try this beef and I hope it will be an amazing experience. Cheers to the future.
Honestly I've never tried this meat but from the way you ate it I feel like I was there eating it with you. Bravo!!
GUGA! I've got an incredible idea for a show! I really hope you do this because you've opened my eyes in alot of other areas. You NEED to do a side by side comparison of marrow like you do steaks. I just found that there's Wagyu marrow bones. You can do wagyu marrow, regular prime, pork, lamb, etc. I'm so curious to see if the wagyu marrow is as different as the regular marrow you've been using from time to time in videos. Also, the different animal variations on marrow thrown in makes for a great video!
Guga puts so much effort into editing his videos, this video was filmed quite a few days back, he posted some of the clips in his Instagram story
I can't believe this man just comsumed the equivalent of 2 of my cars
Me sitting here eating White Castle:
*damn*
From the restaurant? Im eating their frozen sliders rn lol
I wish I had that luxury of going to a white castle I’m in Texas 🥺
@@la_joya_presa_club we have whataburger
@@la_joya_presa_club You can get top BBQ for under 20$. Where I live is a 9-month/year winter wasteland where only potatoes and rutabaga grows anywhere.
For one of your Texas BBQ plates it costs 80$ here :/
@@cobostone I love whataburber and that’s Texas royalty but every year I drive once a year to virginia and always stop at Nashville Tennessee just do eat fresh white castle
Testing it in multiple ways of eating the steak seems like a good idea!
Result: It's *ALL DELICIOUS*
This ain't marbled meat, this is fat that has sporadic patches of meat
a beautiful meat-marbled slab of fat
Seriously, it's not far from foie gras
@@JohnKelly2 Soooo...foie vache?
@@JohnKelly2 not really, foie gras is forced, (real) wagyu is natural
@@mostneuter I know the difference. I also know this is beef, not duck. And ribeye, not liver. It's called a simile. It's apt because both are mostly fat.
Thank you for this video. Can't wait to watch it. Thank you so much for inspiring me every time. Because of you i make my content better every time. Wish you all the best 🙏🏼
5:22 Chief, covenant dropship incoming!😂😂😂
That’s basically a huge chunk of fat marbled with meat.
I’ve never had Kobe but I’ve had regular A5 wagyu and let me tell you that fat is no typical fat. In fact it is supremely healthier than regular beef fat, even healthier than salmon. But yes you are correct, it is basically fat marbled with beef 🤣
“Fat marbled with meat but both the fat and the meat are different enough from the norm to be special and high quality”
Try a fatty grass-fed steak and you'll reach the same conclusion (that is, that the fat actually tastes good). Fat is supposed to taste good. Only that cows fed an unnatural diet (grains) in a feedlot, and pumped full of chemicals, have this off-tasting fat. Wagyu cows also are fed grain and live confined, but they get a better treatment, less chemicals, and their genetics help a lot.
@@ededwards2191 many people think grass-fed taste less good, I think it depends on the grass they eat, I mean if they eat regular grass only their fat will taste like grass, but if there are some herbs or flowers mixed in, then that will also melt into the fat.
@@belalabusultan5911 Absolutely, every flavour compound of the plants the cow eats has an influence on the taste of the fat and even the muscle. That's why the better the pasture (in terms of plant diversity) and the richer the soil, the tastier the meat will be. That's why South America are so famed for their beef, because they have the best pasture. Obviously beef raised on true pasture will taste better than beef raised on hay.
I’m literally eating chicken flavored ramen in a cup while they are eating one of the rarest steaks in the world.
I’m done.
You need to make some money bro! Or manage it better.... I eat great steak all the time... I prioritize it over other stuff I used to buy like weed and video games and alchohol now my drug is great steak and my video game is cooking it to within 1 degree perfect done-ness
And your shield hero is done.
@@RUclips_is_complete-total_shit they dont sell steak in my country... so i gotta save up for a trip to have one steak
@@SwastikSwarupDas aaagh fellow Indians. I can relate 🤣
I'm eating Japanese rice....sad
Guga is like an anime villian. You think he’s reached his final form and then he just powers up again
and like an anime villain his previous forms are all very similar to his current and most powerful form.... just slightly somehow better in someway...
Now all he needs to do is Freeza's laugh.
Like douche from the sausage party. “I’m all juiced up bro”
1:12 "It is the most prestigious and wanted piece of meat in the world"
nah that title goes to my wife
😬
Good one bud😹😆
True
Nah she’s been passed more then a parcel when playing pass the parcel 😂
Marvin, you wife’s been on more hotel pillows than a chocolate mint
When Batman leaves you behind on the most important mission ever
(Sad angel noises)
Alternate title: “Two men moaning while eating the best beef in the world"
Two men moaning while eating hot meat.
tbh this is true
Literally 😆
@@incogcheeto9322 kinky i like it
:[
Angel is missing. He was being fed the best, tastiest beef in the world to enhance his flavor. Now he’s being dry-aged for Guga’s next big video!
They sold Angel for organs to buy the Kobe Beef ... collateral damage ...
Im a grown man, but GUGA foods can read me a bedtime story anytime, and I will fall asleep smiling like a little lamb
Yeah, 'till he starts cooking you like a little lamb.
This man is a GOD. He eats like a king. I've never even seen a cut of beef like that. I'd gladly be your guinea pig.
Next video: "Can We Guess This Dry-Aged Mystery Meat!"
@@SquizmWizzerd Spoiler alert: It's Angel
Next day: "Hey, we're grilling Guinea Pigs, everybody!"
I'm setting my calendar for 35 days from now for the greatest steak on the planet.
The wasabi paste I feel will ruin the experience. You need fresh grated wasabi, the real wasabi is said to be earthy and almost a sweet topping. The paste that is made here in the US is processed with horse radish typically to give it a pungent spicy kick, with other ingredients. Guga, see if you can get your hands on some real wasabi for another Wagyu/Kobe beef video.
true, my father works with one of the first Wasabi farmers in europe, the paste we get here has barely any Wasabi in it
I had some fresh Wasabi root once and it was really amazing. It was sort of sweet and not bitingly hot but sort of smoothly hot.
Clown
I just want to say THANK YOU! I didn't know I had a passion for cooking until I started watching Guga. He is officially the steak king 🥩 👑. Thank you so much for all this awesome content and the great vibe in all your videos. Much love from Naranjito, P.R.
I wish I was in Guga's family, DAMN that beef is just out of this world!!
Family member
I have explosive diarrhea
@@minhazminhaz9373 poor guy
So I have a question, I’m a butcher in a small local stores so I don’t have access to any “crazy” cuts like wagyu. But all I see from wagyu is ribeyes, strips, and picanha. So can you purchase maybe wagyu eye round or peeled knuckle(sirloin tip)? Just want to see what a normally lean cut of meat looks and taste in wagyu form.
Heck I'd like to see good of process half a cow seriously
Check out my link that I found a while ago, super informative
Yeah, would love to see how a kobe tongue looks also
I've seen people doing briskets with very high quality wagyu and the marbling was insane. Even the flat was probably 50/50 lean:fat through the whole piece of meat. And the point was about as marbled as the wagyu strips/ribeyes/etc that you "typically" see.
I'm a meat cutter at a shop that sells higher end stuff. We regularly carry A5. All we are really able to get is strip from our distributor. If you check out some of those videos from Japan, like the wagyu lunch specials for businessman you'll see them cutting like bottom round and eye of round.
Emilio needs to come through with that Japanese Kobe picanha.
Coming soon
I have only ever heard stories told of such a piece of meat... many say kobe cows dont have a pichanha.... its eaten before the cow it butchered....
@@emiliocharpentier You just gave me a reason to live. Lol. Can't wait to see the video on kobe picana.
@@emiliocharpentier i just want to express my love for you, somebody who i have never met, for bringing such enjoyment to my eyes in the form of guga foods. because without you this channel would not be where it is today.
Yeah I was thinking what about, dry aged, Kobe beef, pichana. Just imagine...
Fun fact: Kobe Bryant's(R.I.P) dad named him after Kobe beef.
really?
@@Josiah.435 Yeah, you can search it. Also, his middle name, Bean, comes from his fathers nickname, Jellybean
@@lk2704 rip black bean mamba
@@Josiah.435 Rest in peace to a NBA Legend
Guga been eating so much Wagyu A5 that he calls it "normal". As if we can all afford one 🥴😂
8:46 “do it safely”
Guga you don’t actually think anyone of us is ever going to do this
New drinking game to get plastered, take a shot every time Guga says “I saw in Japan”
Me being sad cuz I'm 14 :|
You play the same game with every video, just drink every time he says "Butter makes everything better."
@@Wordsmith00* Sad minor noises *
@@EithanWinters enjoy it while it lasts, you won't be a minor forever
Mr Guga deserves all of this good food! So glad he got to taste kobe beef :)
Guga: *looks at son’s report card*
IT DOESNT LOOK THAT GOOD RIGHT NOW, BUT WATCH THIS
*burns report card*
Guga: "This wagyu A5 is once in a lifetime guys."
Also Guga: "Cooking real A5 Kobe Beef wagyu from japan!" ;)
@Nathan Trujillo Kobe beef is the best. Wagyu is just used to describe Japanese beef
Had steaks in Kobe few times...nothing better than having it with some shoyu, a bit of wasabi & a thin cut fried garlic chip
Guga, if RUclips ever falls through, you’ve got a great career in voice over. Just you talking about the steak made my mouth water.
I'm just imagining everyone else on the side drooling and carrying fork and knives like (".......")!
Kobe is a true gem indeed and one of the only places that have authentic Kobe in the U.S is luckily in NY! Definitely agree Guga, slightly creamier than other A5...like a creamy beef butter :D
Now if only there was Kobe Picanha... ;)
If you ever get a chance, try to get some A5 from other Japanese prefectures. Kobe is great, but Hokkaido Snow Beef is miles better in my opinion. Less popular too so it's slightly cheaper, emphasis on the slightly.
Where in NY?
@@Ibegood oh definitely! Trying different types of Wagyu is an experience! I have yet to try HSB but it's definitely on my list. Hopefully, one day I'll be able to experience it as well! Cheers lad!
@@sarge9385 212 Steakhouse 😁
OK, I can say that Guga is absolutely correct with his feelings. My local Wegmans was luckily enough to obtain 2 Japanese A5 whole ribeyes from their supplier Allen Beef. It was not cheap as would be expected but as this was a once in a life time experience I bought one that was just under a pound and it was amazing whether raw or cooked. I still have half left in the freezer.
Lol I also bought authentic A5 kobe.... and was surprised at how it's beef but nothing like beef all at the same time and I ate half a lb and it started making it sweat hard af talk about feeling that cholesterol rise... totally worth it. Still have a little over half a lb left in my freezer triple vacuum sealed it makes its resist the cold way way better.... finally someone who has had thos before.... thought everyone watching just eats hot pockets and slim Jim's lol
When you have so much intramuscular fat, the lean meat looks like marbling to the fat...
These cows are treated better throughout there life than most families dog's.
@@MaticJ29 than anything alive
@@GRAITOM lmao there are so many myths and bullshit about how they are treated.
@@trevipp If ignorance is bliss, you must be exceptionally happy.
@@trevipp Proof?
こんな風に美味しく食べてくれると、日本人として、めっちゃ嬉しいよね！
Can't we just talk about how good his editing skills are???
0.o are they though? You really think he doesn't pay someone like a nerd ( maomao ) to do it?
I love how happy Guga gets while cooking! Keep it up man can’t wait to see some more beautiful steaks
Why is Angel not here? This was his greatest dream and he's not here for it...
Guga's busy dry aging him in something weird like Nutella
There was a lot more meat than what he showed he cooked. How much you wanna bet he’s dry aging one for Angel?
@@Firebuff101 Angel is being dry aged by body parts, to make a big experiment!
@@alecity4877 guga is making worlds biggest dry-aged jigsaw puzzle?
runetide where did Angel say that
Its midnight and Im literally drooling when he was cutting the meat.
You know it's the real deal when boss music started playing when Guga was searing the steaks.
For those wondering where Angel is you'll see him....... After he's done resting on the cooling rack for 35 days.
...and by that time our Angel was *done*
The marbling when these are cut into pieces looks like trees. It's almost artful
Dude the fat has muscle in it, it's not even muscle in fat anymore, the fat at the top litterally has streaks of muscle in it
I almost cried when you sliced it