More companies should do sponsorships like this. The product is literally used in the video as a part of the video. Its not randomly shoehorned in just to show off the product. This wasn't like a soup recipe video and it randomly cut off to let us show you how we broil our steaks.
I liked how Guga cut 3 small pieces of each steak strip for Angel to taste and then Angel went for the larger piece on all 3 steaks. He is a smart guy.
Guga I'd love to see you compare the Umai bags to a proper dry aging refrigerator. I think getting one would be a great investment for your channel. Either way great video as always!
@@microtasker yes I've seen his and he doesn't even focus on beef as much as Guga. That's partly why I think it only makes sense for the RUclips King of Beef to have a real dry ager 😀
@@jokerproduction I don't disagree, but if you were looking for dry ager experiments, Glen has been doing sausage, beef and other stuff, all of which he is just no releasing, I had to wait 50 days to see the results, you get it now, lol.
Glen does not seem to have the palette nor the knowledge for aged beef. Plus his experience if far less extensive compared to guga. So far, Glens videos on his dry age experiment haven’t been that informative because hes only comparing the dry aged meat to what he prefers. But don’t get me wrong, I’m a big fan of Glens channel.
Well I mean it was the beef Olympics lol, I just wish that other dude woulda made an appearance too, the cuban guy with the accent that used to appear on Guga's vids all the time with Mao Mao.
@@anderskisen1375 he's got his own youtube channel where he also does beef/steak expirements, but different kinds of ones than on here. For example I think in one vid he compared cheap walmart wagyu to more expensive wagyu and tells you whether the Walmart wagyu is any good.
I recently bought some myazaki A5 for my bday, as a gift to myself. I was not disappointed. First time eating wagyu, let alone cooking that high quality of a meat. I got three steaks and i cooked one reverse sear, one sous vide, and one on my grill. I honestly cannot say which one was best. They all came out so perfectly and even that there is no real comparison except maybe the crust. Honestly it was the sides that I paired with the steaks that really won that meal over to my pallet. It's worth getting one of these steaks once in your life time. I envy those who can get them more frequently than I wish I could. Thank you Guga and team, I wouldn't know as much about steak with out you.
I also try the new wagyus once a while. I agree with you side dishes are really important when it comes to wagyu, cuz it is really too rich to eat, like a butter.
For the record, I’m happy for him and thinks he probably deserves some measure of respect for what he’s accomplished. Love his vids. Just found the comment a bit silly because it’s the kind of comment you’d make toward a war vet, not a food RUclipsr.
@@joeldurk Granted, maybe my gratitude I expressed was a bit much for a food youtuber. But I do respect him for the relationship he has with his community and I like his general demeanor. But that's of course always subject of perception.
I love how your videos aren't just you cooking something. Its you cooking and sharing with friends and family and always putting a smile on everyone's faces even if its a failed experiment. This is food!
When Americans think of wagyu they think of Kobe Beef but the most expensive high end wagyu in Japan is actually Matsuzaka beef. My favorite though is Maesawa beef. Hope you guys get to try 'em all.
@@normanladdleschnitzel1928 Yeah you're right. We hear the name Matsusaka beef way more than Kobe beef in Japan, and didn't even know Miyazaki beef existed until I started watching these dudes cooking.
@@dariuszrutkowski420 Well, I'm sure that's not the true reason, but that's not a strange thing right? Everyone is looking for there own country's product, so they sell the best stuff, it's simple. Btw, I've never had Wagyu before, I guess not many has had it.
@@abuelo3618 I don't know how you haven't heard of Miyazaki beef; it has won the Prime Minister's Award 3 times in a row (15 years). Its just not marketed as well as the other two.
These steaks are just super super fatty though. It's like 60/40 fat to beef ratio almost. Even if you were rich these should only be a once in a while treat, and other times just have good prime steaks, cuz eating these all the time and you would get a heart attack at age 50 lol.
Guga, it would be awesome to see a video comparing/testing levels A1-A5 wagyu to see how each increase in A-rating changes the cooking and eating experience. Dope video as always! Upvote if you'd like to see this too!
How is this not the top comment. He really needs to do this. He also has to do the same thing with all the Australian wagyu grades. Then pit the best Japanese wagyu Grade from the test versus the best Australian grade from the test. And all 3 of these tests should be blind taste testings by Mau-Mau, Leo, and Angel, so there's no bias and they don't know what is what.
Angel: You did this without me?! Guga: Sorry Angel but I was saving an INSANE experiment for our video. Angel: You're still mad about the cast iron aren't you?
I don't even remove the pelicos from around the edges on A4 or A5 dry-aged wagyu anymore, just from the sides. And even then, I cut just 1 or 2mm off, to conserve as much of the meat as possible. The dry-aged flavor is just incredible. Some can find the blue cheese-type flavor to be a little too strong, but it's something you do develop a taste for after a while.
@@draxxsklounst6595 Sir i don't really seem to understand words of yours, But the reason i don't eat beef is because of the smell, beef smell is too strong too intense for me good sir.
Guga Love your videos, I would like to recommend you to try A5 with different texture. Yamaguchi a.k.a the drunken wagyu, more traditional and limited production, the cattle still fed with fermented rice from sake factory. this one is my favorite because it has more fiber texture that I thought a bit missing from most A5. I also have a small steakhouse in Jakarta Indonesia, you are welcome here anytime, if you ever visit Indonesia
Hahahahahahah Guga's face when Angel takes the board off the table... the genuine child-gets-his-toy-taken-away-heartbreak expression Wagyu's, 2.000. Guga's face, priceless.
Who else thinks Maumau has the BEST job in the world?? He shows up when Guga calls him and helps sample the best beef on earth! Damn, I'm envious and I'm calling Emilio TODAY for some of that Kobe or Miyazaki!
Note to the editor. Let us watch the slow cut longer on next videos. The first steak was slow and perfect but the other two didn’t offer such a glimpse into the luxury or effect of experiencing something so nice as what this wonderful channel offers
Guga I'd like to see your impressions on the Anova precision oven, it works like sous vide but with no bag.. been considering to purchase one but I'd like to see an honest review on it and you're the go-go trusted guy when it comes to cooking for me :)
Love the look on Angel's face with the fork when he came in! He's got that "Where's the beef?" look written all over his face. Also gotta do an episode on the blazing bull! That looks very interesting.
@@MandoHalrissian If he dry aged in butter there's no reason he can't dry age in ketchup. After 1-2 days in the open air the ketchup will turn to fruit leather.
Maybe u guys already did it bud i am curious about dry age with herb butter. I think the garlic and herbs will make a crazy flavour. Ingredients of herb butter: 100gr unsalted butter, at room temperature - leaves of 10 sprigs of flat-leaf parsley - 5 sprigs of dill - 10 stalks of chives - 1 clove of garlic - 1 tsp fresh lemon juice - sea salt Thx in advance
I was wondering, seeing as in this case the pelicles are sooooo expensive if you could make something like beef jerky from them. Throwing away that much wagyu just seems too much...
As a person that has tried all three types of steaks (I'm an addict)...I LOVED the Kobe and Miyazaki prefecture steaks. I thought the Kobe was slightly better than the Miyazaki. I wasn't blown away from the Hokkaido though. I thought it was better than all normal steaks but not on the same level as Miyazaki and Kobe.
Put a 👍 on this comment if you think Angel shared with the family in the end. 😳
😂 that boy can eat!!!
I put a like even tho im still watching.
Just want to say, guga.. amazing video
When i saw dry aging wagyu i was like whattttt gugaaa, youre crazyyyy
I hope so!
Try to cook with the pellicles Guga it would be very interesting
Angel:🖕
Me: 👍
The family: 👎
More companies should do sponsorships like this. The product is literally used in the video as a part of the video. Its not randomly shoehorned in just to show off the product. This wasn't like a soup recipe video and it randomly cut off to let us show you how we broil our steaks.
Adam Ragusea using random word to segway into a 5 minute infomercial about square space
@@coffeem8011 his transitions into sponsors are always so damn smooth that I can’t hate though lol
@@jasonrodriguez3618 it always catches me off guard
@@jasonrodriguez3618 yeah lol
Raid shadow legends on steak videos, how you like that huh 😂
After this one MauMau better eat at least 3 episodes of mystery meat with a smile.
it's MauMau (from Mauricio), but I'm with you on this!
@@CaioMaistrovicz fixed it, ty!
*mystery
Next mystery meat could be "dry aged maumau". Watch out maumau! Guga is dry aging everything.
I'm sure after this, they put some MSG on that kobe steak.
I liked how Guga cut 3 small pieces of each steak strip for Angel to taste and then Angel went for the larger piece on all 3 steaks. He is a smart guy.
Yes, hes a genius. Ooga booga big piece mean more food than small piece
@@googleaccount-qg9qw ooga booga
Dont forget he took the entire plate LOL
@@andria1909 @aaa
I was gonna say the same thing :))
Guga's reaction when he eats.
O9oooioioo my man
Bien
*Me with $0.02 in my bank account*
Ah yes, this will be important to remember the next time I buy a wagyu steak
Me with -2.50, yes this will be important when I learn what is steak
How much you got today?
Guga I'd love to see you compare the Umai bags to a proper dry aging refrigerator. I think getting one would be a great investment for your channel. Either way great video as always!
Glen and Friends channel has a 'few' dry agers that they're using if you're interested
@@microtasker yes I've seen his and he doesn't even focus on beef as much as Guga. That's partly why I think it only makes sense for the RUclips King of Beef to have a real dry ager 😀
That would give him like 60 new videos
@@jokerproduction I don't disagree, but if you were looking for dry ager experiments, Glen has been doing sausage, beef and other stuff, all of which he is just no releasing, I had to wait 50 days to see the results, you get it now, lol.
Glen does not seem to have the palette nor the knowledge for aged beef. Plus his experience if far less extensive compared to guga. So far, Glens videos on his dry age experiment haven’t been that informative because hes only comparing the dry aged meat to what he prefers. But don’t get me wrong, I’m a big fan of Glens channel.
Wow, I've never seen Angel and Maumau beside Guga in one video before
Well I mean it was the beef Olympics lol, I just wish that other dude woulda made an appearance too, the cuban guy with the accent that used to appear on Guga's vids all the time with Mao Mao.
@@cassianandor4103 yeah what happend to that guy
@@anderskisen1375 I think he moved away so he can’t appear in as many videos but I could be wrong
@@anderskisen1375 he's got his own youtube channel where he also does beef/steak expirements, but different kinds of ones than on here. For example I think in one vid he compared cheap walmart wagyu to more expensive wagyu and tells you whether the Walmart wagyu is any good.
@@cassianandor4103 whats the channel name?
Ex-wife: “You are such a scum bag!!!”
Guga: “It is not a bag, it is a membrane . . .”
I read it in his tone haha
Lol that’s a good one😂😂
Spilled my drink, thanks 🤣🙏🏻
Hahahah lmfaoo
wife gets dry aged
I recently bought some myazaki A5 for my bday, as a gift to myself. I was not disappointed. First time eating wagyu, let alone cooking that high quality of a meat. I got three steaks and i cooked one reverse sear, one sous vide, and one on my grill. I honestly cannot say which one was best. They all came out so perfectly and even that there is no real comparison except maybe the crust. Honestly it was the sides that I paired with the steaks that really won that meal over to my pallet. It's worth getting one of these steaks once in your life time. I envy those who can get them more frequently than I wish I could. Thank you Guga and team, I wouldn't know as much about steak with out you.
were did you buy it from
@@fallendevonish1869 you're asking the important questions.
Was it CrowdCow?
I also try the new wagyus once a while. I agree with you side dishes are really important when it comes to wagyu, cuz it is really too rich to eat, like a butter.
“There’s like a good 1 person over there” lmao love his nephew
I laughed so hard at this part.
and the look on Guga's face at that part lol
It's good to know that Angel is alive and not being Dry-aged.
I'm sure he would've if he dropped that cutting board
Using a copied comment over and over again trying so hard to get likes
😂😂😂😂
...yet
@@Jaxcash ye
Guga had that "Angel, i swear if you drop that cutting board..." look😂
On god 😂
I would eat that off the floor
Guga deserves the most appreciation and respect for what he does for us. Guga, I thank you in the name of us all for being here.
Yeah, making a ton of money to cook and eat the best food in the world deserves such reverence.
@@joeldurk Certainly has achieved more than you Joel
@@Schneter no doubt there. The man works hard.
For the record, I’m happy for him and thinks he probably deserves some measure of respect for what he’s accomplished. Love his vids. Just found the comment a bit silly because it’s the kind of comment you’d make toward a war vet, not a food RUclipsr.
@@joeldurk Granted, maybe my gratitude I expressed was a bit much for a food youtuber. But I do respect him for the relationship he has with his community and I like his general demeanor. But that's of course always subject of perception.
I love how your videos aren't just you cooking something. Its you cooking and sharing with friends and family and always putting a smile on everyone's faces even if its a failed experiment. This is food!
I love that Guga cut off slices for his nephew Angel but Angel just took the bigger piece of every steak LMAO
Yea I loved when he sliced his shoulder too
It's like you get 3 test scores back and they're all 97, 98, 99 all are great and they each narrowly edge each other out due to preference and mood
I feel like its more like 99, 99.5, 99.9 with those amazing steaks.
@@normanladdleschnitzel1928 same basic principle I just went with those numbers because you'll see those numbers pop up on tests lol
I feel like it’s not like this at all, these have an objective total order
@@TheJDen I did say it was based on preference and mood with a possibility of changing one’s mind
When Americans think of wagyu they think of Kobe Beef but the most expensive high end wagyu in Japan is actually Matsuzaka beef. My favorite though is Maesawa beef. Hope you guys get to try 'em all.
Is that one you can't even get outside japan or something? I haven't seen it mentioned before.
@@normanladdleschnitzel1928 Yeah you're right. We hear the name Matsusaka beef way more than Kobe beef in Japan, and didn't even know Miyazaki beef existed until I started watching these dudes cooking.
Beacause Japan leaves the best for them selves. The runners up are allowed to be exported.
@@dariuszrutkowski420 Well, I'm sure that's not the true reason, but that's not a strange thing right? Everyone is looking for there own country's product, so they sell the best stuff, it's simple. Btw, I've never had Wagyu before, I guess not many has had it.
@@abuelo3618 I don't know how you haven't heard of Miyazaki beef; it has won the Prime Minister's Award 3 times in a row (15 years). Its just not marketed as well as the other two.
If a sponsorship has ever made sense, it’s this one! Tell Blazing Bill to send Guga to Japan for an in-person taste test!
Yes! To each of the prefectures to try their best wagyu 😉
If Guga went to Asia he'd get an A5 Kung-Flu.
I died at "ANGEL, ARE YA HUNGRY BOIIII?!?!?"
The look on Guga's face when Angel took the platter was worse than when Angel ruined the cast iron. Y'all better stop trying that man like that!
When did he ruin the cast iron
i ́m absolutely impressed my friend.
It would be fun if he tricked someone that a 1$ steak was wagyu a5
We need to do the same experiment but in Chile!!
Te amo recetas del sur! ❤️
Recetas del sur que grande! Un saludo con mucho cariño desde Perú pe
Mire donde lo pillo profe jajajaj
Guga yelling at Angel is the funniest thing I’ve ever seen on this channel he broke his own microphone
Yeah, Guga sounded like my country ass uncle there lol "YOU HUNGRY, BOY?!?!?"
Ultimate goal in life is to be rich enough to be able to buy steaks like this whenever u want
They’re probably a tax write off lolol
Imagine putting this on the company card 😱
I think you need to be able to own and operate a multi million dollar yacht and cook these steaks on deck ! Now that’s proper rich!!
Agree :-)
These steaks are just super super fatty though. It's like 60/40 fat to beef ratio almost. Even if you were rich these should only be a once in a while treat, and other times just have good prime steaks, cuz eating these all the time and you would get a heart attack at age 50 lol.
Guga: “you can use these bags to dry age home with no special equipment”
also Guga: *vacuum seals 3 bags*
Vacuum sealers aren't special equipment. I think he means equipment only restaurants can acquire.
@@Joseph-xj4ex yeah this is fair, although I’d be interested to see the number of “average” households who own vacuum sealers
@@JBaquaticape Probably not much but they're not that expensive either.
@@JBaquaticape Im not rich, I earn 35k dollars a year and 20k goes on tax and rent? I own 2 vacuum machine? They cost f!ck all
@@doubletapthatdotty4597 oh.
Wagyu : good enough
Dry aged wagyu : noice
Dry age MSG wagyu : heaven on earth
dry aged msg kobe picanha is what we need now
Guga, it would be awesome to see a video comparing/testing levels A1-A5 wagyu to see how each increase in A-rating changes the cooking and eating experience. Dope video as always! Upvote if you'd like to see this too!
OMG 😲
How is this not the top comment. He really needs to do this.
He also has to do the same thing with all the Australian wagyu grades.
Then pit the best Japanese wagyu Grade from the test versus the best Australian grade from the test.
And all 3 of these tests should be blind taste testings by Mau-Mau, Leo, and Angel, so there's no bias and they don't know what is what.
Angel: You did this without me?!
Guga: Sorry Angel but I was saving an INSANE experiment for our video.
Angel: You're still mad about the cast iron aren't you?
Did you even see the video? Angel ate them all and took the whole plate with him XD
@@jeroenvdw Haha I actually didn't watch until the very end.😳
I really hope Guga reads this! You make my miserable dorm meals bearable!! We all love you!
I was thinking, "oh man poor Angel, he's gonna really miss it? BS" and then he gets called in and I'm here eating my words😂😂😂 much love my brothers
Could you describe the flavor of your words? 😋😝🤣🤔
I don't even remove the pelicos from around the edges on A4 or A5 dry-aged wagyu anymore, just from the sides. And even then, I cut just 1 or 2mm off, to conserve as much of the meat as possible. The dry-aged flavor is just incredible. Some can find the blue cheese-type flavor to be a little too strong, but it's something you do develop a taste for after a while.
I don't even eat beef but i have been watching this guy cooking beef for two years if not more.
I pitty the fool who doesn't eat beef.
@@draxxsklounst6595 Sir i don't really seem to understand words of yours,
But the reason i don't eat beef is because of the smell, beef smell is too strong too intense for me good sir.
Is there any beef preparation that can help you with the smell, pal? I mean herbs and stuff maybe can help
@@hndrwn I did tried some good sir, it's even worse.
@@sirvajraputr445 ah i see, it is unfortunate then. At least Guga helps us enjoy it vicariously. Hahahah
next: Dry Aged Wagyu Kobe Picanha with MSG, must be the god of the universe of taste
Ooh Yeah 😉
That's my Boy...now we're speaking the same language bro. 😁
I thought MSG Kobe Beef was already insane, then Guga just serve this to us
But what if... Dry aged MSG Kobe beef
@@DarkLink1996. overload of flavor
too much umami, except for uncle roger
6:27 that has to literally be the prettiest marbling to ever exist
I suspect it's so much marbling, that you couldn't fully enjoy a Wagu steak to the very end. You'd need to eat with 2 friends, and some sides.
Guga Love your videos, I would like to recommend you to try A5 with different texture. Yamaguchi a.k.a the drunken wagyu, more traditional and limited production, the cattle still fed with fermented rice from sake factory. this one is my favorite because it has more fiber texture that I thought a bit missing from most A5. I also have a small steakhouse in Jakarta Indonesia, you are welcome here anytime, if you ever visit Indonesia
What is your steakhouse name bro?
Yes, what is the name?
We want to visit!
Black Angus, Holy Cow or something else?
@@nakitojimo2001 You can google his name and you'll find his restaurants.
"Guga catches his wife cheating".
Guga: Now that is something you do not see everyday.
Welcome to SOVIET everything where there is only OUR steak.
Nice cameo from dry aged angel at the end there 🤣
Hahahahahahah Guga's face when Angel takes the board off the table... the genuine child-gets-his-toy-taken-away-heartbreak expression
Wagyu's, 2.000. Guga's face, priceless.
Gugas face was priceless when angel took the steak
Here I was thinking the whole video "damn guga, you did angel dirty." But you saved it in the end.
The part where he showed the steaks after removing the pelicos killed a part of my soul.
i think u mean revived
@@stippystips9418 he lost so much steak, on such expensive steaks
I mean, he has to. The pellicles don't have a good taste on steak.
Not only that but it was probably cold by the time he stopped talking and actually tried the steak
@@porkypy You can use them as ingredients for stock sauce jerky chili or sausage
Angel eats like he never sees these steaks after the cam turns off lmao
Who else thinks Maumau has the BEST job in the world?? He shows up when Guga calls him and helps sample the best beef on earth! Damn, I'm envious and I'm calling Emilio TODAY for some of that Kobe or Miyazaki!
That look of pure happiness with every bite is great!!!!
I trust angels description the most, “that’s a good one”.
Damn guga, you went from turkey disaster to comparing three different wagyu breed.
the evolution that we cannot see everyday
Now we need:
Dry Aged A5 Ribeye vs Dry Aged A5 Picanha
As an added bonus: with MSG
I don't think the human mouth was meant to handle that 😆
Great to see all 3 of you together, and yes I’m sure Angel left the remaining cut pieces for the family, after eating there uncut pieces.
Damn my man DAMN
Hi verified man
Chad
I would like and agree but the number is perfect ;P
Absolute chad lmaoooo
Now these are steaks, that you should sell your kidneys for!
Who else was waiting for angel to take a bite of all 3 at once, ngl I’m disappointed it didn’t happen😂😶
The last time I was this early, my dad was apologizing to my mom for being a minuteman
The last time I cared that someone was early was..... well I never have
Damn he was in that movie?
Damn, he sided with the minutemen in Fallout 4?
@@CodrinDonciu wow frate esti repar si te uiti la guga foods
@@jaredhowell7536 ...you literally replied???
Props for pullin' this one off bro'! Thanks, I appreciate it...
It's like a favorite child. You love all three so much, but deep down you know which one you like best.
Angel gonna be the next one getting the dry age and sous vide treatment if he finished those steaks by himself 😂
Imagine how difficult is controlling yourself to not eat all the Guga's food right away
Valuable and Expensive Experiment
that crust is so evenly distributed and just perfect
Note to the editor. Let us watch the slow cut longer on next videos. The first steak was slow and perfect but the other two didn’t offer such a glimpse into the luxury or effect of experiencing something so nice as what this wonderful channel offers
Guga I'd like to see your impressions on the Anova precision oven, it works like sous vide but with no bag.. been considering to purchase one but I'd like to see an honest review on it and you're the go-go trusted guy when it comes to cooking for me :)
guga: the most expensive experiment so far
guga in 3 weeks: now this is even more expensive
Feels like Guga is dry aging meat that are worth somebody's house at any given moment.
Love the look on Angel's face with the fork when he came in! He's got that "Where's the beef?" look written all over his face.
Also gotta do an episode on the blazing bull! That looks very interesting.
Seeing this 3 guys together is just gold!! u need to do that more times guga
Dry age angel for trying to eat it all himself 😂
Watching guga eating 2000$ steaks while eating some 10L.E. Indomie is just a whole other level of depression
Maybe have 2 packets instead. Reduce the depression by 1%
Work harder.
Me: looks at subscriptions. This uploaded 35 seconds ago... my tuesday just got better. Now i'm hungry for steak at 9 in the morning.
Guga's face when angel was taking the wagyu away is funny
Angel is so nice taking the steaks for the 1 person who is definitely not himself.
Ahhahaha all the non skippable ads.... Guga rlly needed the revenue back for this one 🤣🤣
Would love to see a vid on guga’s knife collection
I think he already has one a year or so back
I love how angel came in and stole your steak! Lol That man knows what's going on!
It’s always a pleasure to see Angel in the videos, but all three of the guys was a blessing🙌🏼🔥
Get it Angel!! the look on Gugas face priceless!!! surprised he even made it a few steps away 🤣🤣
*Angel: This plate is mine now.*
Imagine Angel just chilling in a normal day around the house wearing the SVE t-shirt and then making a totally not planned apparition
Well I imagine that they film more than one episode a day, although I would feel sorry for their stomachs 🤣🤣
Guga getting hunted by the police after he dry aged angel: “I’m gonna keep my mouth shut so you can experience this with me.”
They both drop their forks at the exact time at 9:20, as they're both overcome by the ecstacy of the experience.
Man the difference between mineral water and purified water is the perfect way to describe the difference between two amazing steaks!!!!
Angel taking the meat "for the family"
*You know, Im something of a family myself*
Dude I live in a small town in The Netherlands next,
to a fairly bigger City called Amersfoort (it's so close in name to yours haha)
@@g60force nah, Im pretty sure it's not related, it's a pseudoname from "Wonder"
Angelo: **takes the rest of the waygu to share with the family**
Guga: 👁️ 👄 👁️
$10,000?! I only cook like 5 dollar steaks 😂
Also day 4 of asking guga to dry age a steak in ketchup
How can you dry age in ketchup when ketchup is wet?! I think you mean to marinate in ketchup
@@MandoHalrissian you know you just- crushed my dreams
@@MandoHalrissian Why not try both as an experiment
@@MandoHalrissian If he dry aged in butter there's no reason he can't dry age in ketchup. After 1-2 days in the open air the ketchup will turn to fruit leather.
@@jokerproduction true, keep living your dreams @Jared Howell
potato's must be amazing to keep him talking about it!
😂😂14:42 Guga’s face when Angel takes the meat is the best!!
Maybe u guys already did it bud i am curious about dry age with herb butter. I think the garlic and herbs will make a crazy flavour.
Ingredients of herb butter:
100gr unsalted butter, at room temperature
- leaves of 10 sprigs of flat-leaf parsley
- 5 sprigs of dill
- 10 stalks of chives
- 1 clove of garlic
- 1 tsp fresh lemon juice
- sea salt
Thx in advance
I cry when guga said he is going to dry age the meat. Seeing those losses breaks my heart.
But them dry age flavor gains
Same here, can't we use the trimming for anything else?
He uses them for hamburgers
This guy is an absolute legend
Hahaha. The look on your faces when Angel took away the meat is priceless. Great content!
So happy you got to have this once in a lifetime experience!! So cool!!!
I was wondering, seeing as in this case the pelicles are sooooo expensive if you could make something like beef jerky from them. Throwing away that much wagyu just seems too much...
Was kinda wholesome/fun just to see da Guga's so happy in this video.
Angel stealing the steaks at the end was hilarious
My uncle barbecues often and for a whole lot of people. He invested in a blazing bull and the results blew him away. This machine is truly a beast
No one:
Guga and friends eating wagyu: no words
Everyone: applause
I was just thinking “omg, Angel isn’t there to participate? That seems like a crime!” And then he appears. :laugh:
When guga dies he’s gonna be considered wagyu lol
Hey Guga, love you man! Can you do a glass sous vide experiment? We are trying to avoid plastic!
Yessss please!!!!
As a person that has tried all three types of steaks (I'm an addict)...I LOVED the Kobe and Miyazaki prefecture steaks. I thought the Kobe was slightly better than the Miyazaki. I wasn't blown away from the Hokkaido though. I thought it was better than all normal steaks but not on the same level as Miyazaki and Kobe.