The history, science and taste of Wagyu beef
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- čas přidán 15. 11. 2020
- Thanks to Crowd Cow for sponsoring this video! Get $15 off your first order and an extra 5% off everything if you become a member: crowdcow.com/ragusea
2018 journal article giving overview and history of Japanese wagyu beef industry: www.ajas.info/journal/view.ph...
2017 journal article linking wagyu's distinctive odor to its unusual fatty acid content: pubs.acs.org/doi/abs/10.1021/... - Jak na to + styl
This is literally the “why I season my cow, not my steak” meme
underated comment
that took me a second to understand
Why i season my cows dna, not my steak
Omg
Keats ym ton woc ym nosaes i yhw
Adam: "You would not want to belly up to a big 12oz wagyu steak"
GugaFoods: I'm gonna pretend I didn't hear that.
Ahahahaha
LETS DO EH
Challenge accepted. I don't get the "sick" feeling from eating a bunch of high fat stuff at once. Maybe I just have a cast iron stomach. If I ever get the opportunity to have some of this, I'm not just going to eat a couple small pieces. Although, at the same time, no matter how good it is, I don't see $100 for a steak as ever being anywhere remotely worth it. Even though I can afford it and money isn't a huge issue...let's just say I usually get Little Caesar's instead of more expensive pizza, because you can get 2-3x as much for the same price, and while it's not amazing pizza, it's good enough.
@@Thewiz729kdojdj was gonna make that exact joke lol
TRUE, I WAS THINKING THE SAME LMAO
Yeah, in Japan we normally eat it in small strips paired with rice or grilled veggies or sometimes noodle soop instead of rice. That way it's not only delicious but you can eat quite a lot in one sitting… without having to lie down😆
Yes, the trick is to spread out the experience with a nice variety of vegetables and some rice. Makes the whole experience more enjoyable.
...or without having to put a mortgage your house
@@stacuu2222 It is special so more expensive than everyday food, but good wagyu already comes at bearable prices if you live in Japan. It's way more expensive overseas, understandably so.
"in Japan we"??? 牛(焼肉)丼や肉うどんに和牛は滅多に使わないでしょう？ 叙々苑の弁当みたいのはわかりますがnoodle soupて何ですか？
Do you know sukiyaki, shabushabu and teppanyaki? Rice or noodles usually come after the meat. Wagyu in noodle soup sounds American or Thai. Tell me the place in Japan.
@@catnip3141 Yes, exactly, I was talking about Teppanyaki, Yakiniku and Shabushabu and by 'noodle soup' I meant Reimen (冷麺) that some Yakiniku shops offer. I never said that Wagyu would be in the soup? Honestly would be a waste of Wagyu.
And seriously, if you eat the rice or noodles after the meat or with the meat comes down to preference. I know that with Teppanyaki it's usually served afterwards, but for Yakiniku and Shabushabu is depends on what the customer likes and orders.
Honestly, I just wanted to point out that's why Wagyu doesn't make you sick if you pair it with other foods - not like he did in this video, basically eating all that Wagyu in one sitting.
Just wanted to say I really appreciate the inclusion of peer reviewed studies in your videos...I know you're a cooking channel but we'll sourced videos are incredibly refreshing!
He used to be a journalism professor, so he has the right background for our intellectual delight!
"Don't eat a bunch of wagyu at once"
*Challenge Accepted*
_checks account balance_
*Challenge Postponed*
Lol
Legit laughed pretty hard at this comment.
Postponed: Indefinitely
Pretty cheap in Australia, can buy Wagyu at McDonald's here
you deserve 10k likes
My grandpa was a wagyu cattle farmer in Japan, and did it until he was in his late 70s. I still remember walking around his farm as a child, seeing and feeding his cows. It's very nice seeing this part of my family's history explode in popularity in recent.
wow
Is the farm still around in some way? I'd love to see it! I'm in central Honshu.
From the photos I've seen of the wagyu cows, they look immaculate. Their coats are so shiny they look like prized racehorses (which in a way they are).
That sounds great. Did your father inherit the business?
Wooaaa..
Hope i could go to japan farms. Sounds fun
I mean I'm sure it tastes good, but I feel like I'd get the same enjoyment from a bag of sour cream and onion chips, seeing as I'm low class trash.
Same
No need to apologize for what you like. Even when I can afford really nice things (not right now)
I’m always thinking: do I want to eat one wonderful individual meal for $150, or take my buddies out for pizza on me, three times running? I mean, great food is great, but there’s always an opportunity cost.
I mean, don't we all
I'd rather have flamin hot Cheetos than wagyu beef
I hate fatty meat. I want my meat to taste like meat not aeat flavored butter chunk
Watching this on my way home after a long hard work day. The amount of dedication and attention to detail you put into your videos is so admirable. I want to own a restaurant one day and I'm a nerd so I thank you so much for your videos.
Went to an all you can eat wagyu place in kobe earlier this year. Around $90 usd and included unlimited drinks. Each of us ate close to, or well over a pound of beef. What happened in the following hours was as Adam described - intense discomfort and sickness. I would do it all again in a heartbeat.
theres no bottom limit for idiot , is there ?
That's cheap for all you can eat wagyu. Which city is this in?
@@TejaswinG Osaka, North of dotonbori, but it's closed now I hear. A casualty of covid shutdown apparently.
@@heylookitsrob Oh, Japan! You wrote in $, I assumed US. I recently paid $80 for an AYCE Korean BBQ. Adding Wagyu would have easily made it a $250/300meal 😂
@@TejaswinG Probably nowhere close to A5 beef though. You'd be hard pressed to find a single 6oz A5 steak in Japan for less than $90.
"Rocks, Rice, and Cities" would be an interesting title for a look at contemporary culinary culture in Japan.
"Rocks, Rice, And Cities: Contemporary Culinary Culture in Japan" Sounds like a similar title to Guns, Germs, and Steel.
Rocks, rice, cities and *SEAFOOD* would be a better summary.
More accurately seems like a dissertation about how Japanese geography played into development.
I read this aloud right when he said it. Interesting.
Sounds like a band
this is a fantastic presentation, and i can not stress enough how much i love that the sponsor helps the person watching participate in the video!
This is the best explanation/description I've heard of eating wagyu. Why I like Adam's videos.
I love how adam describes this. It’s not just “it’s so good you have to try for yourself” like everyone else. He describes how different it truly is, IN DETAIL
Yes! He even explained what would happen if you eat too much of it and WHY. You learn something new every video with Adam.
he researches a lot when making these videos
He talked a lot about the history and texture, but I still feel like I don't know what the flavor would be or why I'd want to try this at all. What is it used for? I can't imagine buying this in American restaurants and having strips of it over rice. There must be other ways to cook this. Is it just some expensive flex or is it worth the price?
@@DevI-vl7gp It's very beefy (mixed with butter), no gamey flavors. The texture is what makes it because the instant you eat it, all the meat just melts, and it get even better the more you chew it. I've had lower ranked wagyu from cheaper cuts and it is still delicious! These more fatty wagyu are very delicious on rice because rice is such a great vehicle for flavors.
@@DevI-vl7gp well if you think about it beef can go in anything it just has to be in small portions
"There is so much intramuscular fat that you almost don't see the INTERmuscular fat."
Heck, there's so much fat on that meat that you almost don't see the muscle.
Exactly what i thought
But apparently it's the best beef in the world or something. I think it's stupid personally and that rich people have the heads so far up their own asses they can't see that they are paying a fortune for fat..
@@markjohnson7887 except in meat fat is flavor, that's what you pay for
and of course, you need that porcion of meat to balance it, no one likes chewing pure fat
@@markjohnson7887 lol fat makes things taste amazing just try butter
I am constantly amazed how much I enjoy even the ad portions of your videos. It's all so interesting.
another great video adam. been here since about 10k subs and you’ve really grown amazingly and i can see why. keep up the good work my man
When the food is so good your body literally can't handle it.
Lmao
3rd
Ey people
Tacobell
@@davidhsieh5664 wow no way are you for real that can’t be true
Please make a video explaining what “gamey” taste is and where it comes from on wild animal meats
That would be interesting.
I third this
"It means a stronger, wilder flavor," Toups added. "If you're used to eating domesticated animals, then you can taste the difference right away. The animal is often stronger, and the protein leaner in fat. If you were to kill a wild elk, it would be nearly fat-free.
@@amp4105 could have done without the OC, but thanks.
Edit: corrected typo
@@turretboi Good discussion. I know gaminess when I taste it, but a detailed examination of it would be fascinating. At any rate, what does “OC” mean?
I enjoy how your sponsors are useful and work in well with your videos. I don't know any other channel that does that as well as you.
Your descriptive skills are through the roof! Love the sponge bit
Alternative title: "I put myself in a meat coma eating the most expensive steak in the world for your entertainment and education"
"I gave myself the meat shits for you ungrateful heathens"
"I made myself sick on luxury meat, so the Philistines don't have to."
🙏 Thanks. I think. 😏
@@evanc.1591 I dunno if it'd be the shits if your body can't digest fats very quickly, if anything, it'd probably be constipation which is HORRIBLE as well.
@@RedRoseSeptember22 No, it acts like mineral oil because it doesn't digest completely on the way through.
Coma is a cute and polite way to describe the diarrhea he's forewarning against :P
You know you've made it as food CZcamsr when you essentially make money eating wagyu
No shit! Right!!! How did i miss this bubble. lol
@@Mainbusfail Man being a youtuber doesn't really take world class skill but I bet you still wouldn't be able to do it seeing as you can't even type properly.
@@uwirl4338 Thank you Uwirl, for taking the time out of your busy day to point out my failure to properly adhere to correct sentence structure. Keep in mind, this is not my wheel house skill-set. I am a retired IT engineer that builds hard wood basketball courts for collegiates and the NBA. And I don't need to worry about my typing flaws when I have more money in my account than most of you douche-canoe trolls combined.
@@Mainbusfail Excellent reply.
@@starmorpheus I hate coming down to that level, but thank you for the accolade. It must have hit center mass given the lack of retort. Peter, have a great rest of your year.
This is the wagyu video I’ve been waiting for! Thanks Adam!
Yo this is an awesome video. You explained it wayyyy better than anyone else I have seen
I’m unironically excited to hear about the sponsor. What a good idea!
I live in Australia and seeing an add for this and not having access to it made me sad ;(
Same! One of the few times i did not skip the sponsor part, this seems like a pretty nice service
Wish I could afford it. Looks amazing.
The first piece was so fuking rare
Yeah don’t get me wrong, I’m a broke college student and cannot afford flash-frozen wagyu shipped to my door. But I’ll definitely try to remember the company for whenever I actually have a job 😭😂
“Eat a small portion.” Adam I think you underestimate how violently American I am.
i’m an asian who eats more rice than meat, but i felt this 🗿
Try some Australian Wagyu. It has mostly the same genetics but breed with Australian cattle and they are grass fed. Usually it’s served in big steak portions and you don’t get as much marbled fat.
*violently*
'Murica!
F Yeah!
*Ron Swanson has entered the chat*
This dude literally helped me rethink my steak life. Thank you
Crowd cow has got to be one of the only sponsors to hold my attention and actually interest me. I might just check it out.
And this is why we flavor the cow and not the cutting board
I flavor the grassfield that my cow feeds on
@@wenjizeng89 i flavor the seeds before I plant the grass
@@joshuajohnson60 I flavor the soil before I plant the seeds
@@jeffpussylol2578 i flavor the tree leaves before they become the soil
The STUPIDIST thing I have ever seen was Minced Wagyu beef being sold in a supermarket...
(Supposedly)
Wait, did he just seasoning his meat and not his chopboard? Who is this imposter?
He’s the imposter
Yo red is looking sus
No u.
Yeah he seasoning his meat
Incoming unfunny among us jokes
Is it fair to say this is journalism in youtube format? It’s a bullet-proof approach to always have content. Really enjoying your videos.
Excellent job describing the history, science and the delicious experience.
Adam: “You don’t want to eat too much Wagyu”
Guga: “Oh no he didn’t.”
Hi Obama
@@sebastianbernabe3800 hello citizen - i am barack obama
@@presdentbarkobamna7871 I love your vlogs Obama
@@presdentbarkobamna7871 You are underrated obama i have more subs
@@Yatsu00x it’s because i wasn’t a good president people don’t like me. i like to listen to Sicko Mode ANDDD Mo Bamba
Adam: "a lot of what they do have is rocks. The rest is rice and cities."
Me, a Japanese: Yeah, that's about right.
ANIMEEEE, you have ANIMEEEEEEE!!!!!!!!!!
Bruh i am soo waiting for Mugen train of demon slayer. Its only released in Japan. its gonna come to international levels in 2021. U guys have anime. Thats enough to motivate me to move there.
@@nonowords7857 have fun with the maze that is most goddamn cities in japan.
@@nonowords7857 Sorry for bad English, I'm year 2 learner. I am very sad Japan has been belittled down to only anime. There is more than just anime here. If you move here thinking life is like a movie, then you will be very disappointed.
@@user-ec9pg9bh3q Agreed, however as someone who has been living in japan for 5 years now, Japan is a fantastic country even if its different than what tourists first think
@@user-ec9pg9bh3q what's a Japanese fellow doing on an American CZcams channel with no captions?
This is the best ad for Wagyu ever made. I've never craved Wagyu so much in my life
Kudos for pronouncing Wah-gyu correctly, instead of "wag-gyu" like so many other youtubers.
Great observation on the Japanese culinary aesthetics. When they want the experience of a certain food more intense, they offer a little bit of it, make it the best they can, and contrast with something completely different. In the west, when we want to intensify an item, we just offer more of it, like Doritos flavour blast.
Adam: offers a cautionary note about eating too much of wagyu in one sitting...
Guga and Angle and Mamau with a wagyu brisket : don't include us with mortals.
And they even DEEP FRIED IT AND BASTED IT WITH MORE BUTTER.
@@yashbhargava904 helth bro... helth
And you notice they're all extremely overweight and sweat while sitting in an air conditioned building
@@bobbyhempel1513 it's obvious bruh 😂😂 love 'em.
@@yashbhargava904 Have you ever looked at Guga? That mean will die of health related issues before his 60th birthday
this is the first video i watched.
but thanks for the plug for crowdcow. this is the place i need to shop.
What a fascinating video, Adam; thank you! 🙂
Adam: *gives his usual professional-level lecture about why wagyu is expensive, debunks the myths etc.*
Guga: ThIs iS SoMeThInG YoU Do nOt sEe eVeRy dAe, tHe wAgYu fAt mElTs lIkE BuTtEr!
I like both of these guys, but Guga's presentation of wagyu is just very half-assed - not only in general, but also considering that like every 2nd video on his channel nowadays is about working with wagyu one way or another.
Guga's delivery is always so enthusiastic
@@CorboWill I agree, but it just gets very repetitive. Guga has wagyu, he does some shit to it, sits down with Angel or Mamau (?) to find out if the most expensive beef is still edible after that and, surprise surprise, 99% of the time that's the case. That borders on boring.
i got no hate with guga. the guy just loves cooking meat.
@Santviento
Adam is not a food scientist. He's an enthusiastic home cook that makes recipes and educational videos where he features scientists relevant to the subject.
The first (and sadly, only) time I had Wagyu was at a restaurant industry trade show in Vegas, 1999. The chef was standing right there in the booth, handing out samples he’d just cooked. I was rather startled by how juicy it was.
This is just the most amazing channel.
Adam is a wonderful character, intelligent and humorous. 😎🤘
I love you videos man. Very informative
"Eating too much of i-"
Gugafoods: impossible.
just take ur internet point
Let me get this straight: You comment something that is unrelated to the fact that I have two DANGEROUSLY DASHING girlfriends? Considering that I am the unprettiest CZcamsr ever, having two hot girlfriends is really incredible. Yet you did not mention that at all. I am quite disappointed, dear toi
@@AxxLAfriku tf are you saying did you have an aneurysm and start typing
@@AxxLAfriku Dude... why? Why are you spending your time doing this? Obviously you’re just gonna ignore me as a hater, but I really just wanna know.
@@AxxLAfriku my man bringing schizoposting back
Your videos are good enough that I'll watch this one despite being vegan.
I’m also vegan, but this vid is very informative!
Any good human being can appreciate new information, especially if it's from a trustworthy source.
Exactly what I thought! I’m vegan and I LOVE his vids.
@@Noa-ng3ul I know it's not so likely, אבל יש אפשרות שאת מבינה אותי? ראיתי את השם שלך...
@@elliez.3561 כן!! לא ציפיתי למצאו ישראלי/ת (לא בטוחה מה את/ה) בסרטון שלו כי רוב הישראלים לא מכירים אותו
הסרטונים שלו כל כך טובים שאני רואה אותם למרות שברובם יש בשר...
This is the best description of wagyu I have seen so far.
I saw the word, "Wagyu" on the sign outside an Arby's restaurant today. I typed the word into the search box on YT and found this video. Now I know more about it. Thanks!
Matt Stonie would eat the whole chunk of wagyu in 10 minutes and not feel any bloating or cramps.
thats because matt stonie isn't human
Roman D i'd believe that
@YEETMAN5656 less time. He would do it in less.
Roman D Matt stonie is a vacuum
Same, I recently bought some wagyu after watching a few vids on it. I personally body build and most of the time I can eat 2 whole steaks as I need the calories to continue my hobby of body building. Yet I couldn’t even finish the small portion of wagyu i bought, it was so insanely rich that after I ate half of the portion I bought it felt as if I had just munched on pure silky beef fat. Matt stonie is good at eating, but eating Wagyu won’t make you full but instead it will make you feel nauseous if you eat too much (it’s like drinking oil)
Other youtubers: sponsered by nordvpn, squarespace or skillshare
Adam: Pork, South Korea and beef
Don't be mistaken, skillshare and squarespace have been sponsoring Adam for a while
And frickin Target of all things.
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⠀⠀⢸⣯⡭⠁⠸⣛⣟⠆⡴⣻⡲⣿⠀⣸ ye ⠀ ⡇
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⣿⣿⣧⣀⣿.........⣀⣰⣏⣘⣆⣀⠀ A
joshua weissman : hold my beer (his sposors: geico spam and the fucking navy)
Casually sponsored by a fucking country 😂
It is rare in this medium to see such a well done video
Thanks for this - will join Crowd Cow using your link.
Gordan Ramsay went crazy when he ate it raw
First like
Second like
can i get a video
Racing to like a COMMENT?first?
@@flipnasty2296 some ppl pat themselves on the back for anything....
I can only imagine having wagyu and rice literally I’ve never had wagyu and I want it so badly because of this video
believe me, it's worth it. I've tried it myself and it's delicious.
@@kinga2540 no it's not
@@nikolasmad9340 i mean.. if you dont find it delicious, they did anyway
Meat on rice is actually my favourite thing
The good thing is you only need a little wagyu to have a good eating experience. Not like Western beef where you have to eat a ton to feel satisfied.
I love how I found myself wondering what exactly wagyu beef was and knowing I could go straight to Adam to get the best answer for what I was looking for
You're the best, Adam! 🙏
The “5” grade is actually a bit more complex than just being about marbling. The numerical score comes from a number of different graded qualities; some reflecting the quality of the meat, the quality and quantity of the fat, and other factors. The marbling score is broken down further into a “BMS”, or Beef Marbling Score. The BMS numbers from 1-12, 9-12 netting a score of “5” for the overall grade. An animal must receive a 5 in every sub category to be given a 5 score, so if it gets a 5 in every category and a 4 in one, it’s a 4.
Isn't that how they justify paying $100,000+ for a Blue Fin Tuna?? And, you can only eat slivers of that (raw) on MORE RICE.
@@noninoni9962 Almost everything that is not basic rice and beans to keep you alive we justify to different degrees. So is kind of dumb to say "Isnt that how they justify......"
Am I the only one that notices how absolutely JACKED Adam is these days? We see you dude Lmao
Its the chinups and protein bowls man.
And his tan like holy man ur supposed to have a dad bod not this
trust me, we all see it
There was a specific video of his where I noticed this, but I forget which one it was. It was a while ago though.
Adam Ra-grew-sea
Bro your vids are amazing
Thank you! Learned a lot.
"If the Japanese couldn't compete on price then they'd compete on quality"
-Japanese cultural history in a nutshell.
nintendo games be like
You are definitely not very old, or well versed on history
@@rileywebb4178 I dunno. Look at the shit they had to do just to turn shit iron into a half-way decent sword.
@@blackknightjack3850 yes, just not all of history. They exported a ton of crap post-war before other countries took the helm of being the cheap import king.
@@blackknightjack3850 european swords were much better
4:11 so that‘s why I started hearing about Wagyu since 2012
I remember hearing Kobe all the time and I thought wagyu was some other low tier meat
@@ennisdelmar807 😂😂😂
Thanks for the informative video
I have had A5 Wagyu in Vegas and it was so rich, a 6oz portion stuffed me. You could still see the marbling after it had been cooked medium rare.
So the next time I'm feeling bad about my weak muscles I can be pretty proud of my tender meat.
Attaboy! way to look on the bright side.
Friend request sent.
Adam, you're such a blessing. You even put your way out to give us a bit of science in every video you have and no other channel can really compare.
This was such a great history & advisory lesson. Thank You So Much 😊 I have 2- 16 Oz. A5 Wagyu Ribeye Steaks today I will only Grill 1- Steak nice fried Rice & Garlic & Butter Grilled Asparagus for my wife & I I really appreciate your incredible information Cheers 🥂
another great way to cook it is to slice strips it as thin as possible (when the meat is cold) and just sear it on one side only - it’s done when the blood bubbles through in the top and you can see it cooking on the side like a tuna steak... take it off add salt and out the seared side on your tongue and feel it all melt away like a marshmallow- amazing!!
I looked it up, and as of right now, Kobe Beef is literally worth it’s weight in silver.
Instead of water, drink some red colored, grape based artisanal solvent, goes very well with fat and protein!
Artisanal solvent. Interesting
Wine and steak. 😂. Classico.
Cooked an A5 wagyu NY strip for New Years day 2022
It's the best thing I have ever eaten.
Very interesting. Thanks!
Hey, I live in Japan and I eat wagyu relatively often; both from the supermarket next to my home and from a dealer in Kagoshima. All that you said about wagyu is correct! (Big surprise because people tend to say a lot of BS about wagyu on the Internet). I also do prefer to cook wagyu a bit more than non-fatty beef. Fat releases more taste when cooked all the way through.
@Ibramovic Ernest oni chan? Bruh what💀
@Ibramovic Ernest no, that is not how any of this works. First of all its onii with 2 i's, not oni, oni means demon. And them being japanese doesnt automatically make them an onii-chan to you.
@Ibramovic Ernest 🤦♂️no it doesn't. Just admit you're wrong and that you've learned a new thing today.
This person must be 12.
I had my first A5 steak this year for Father's Day. One thing I noted that was "Crazy" - was that the meat formed a hard crust-like surface. Seriously, the meat's exterior was crunchy....words can't express how good it is. But for those of you that haven't had it and plan to in the near future, heed his warning. Even if you think, "I'm a big boy and can handle a huge steak." These steaks are different, more richer, buttery, fatty - a little bit goes a long way!
I've had the unusual privilege of having had Kobe and Miyakazi A5 wagyu quite a few times and I've even cooked it myself. This is an excellent breakdown of the meat! It truly is a unique experience, and the difference between genuine wagyu and a pretender is immediately evident if you've ever had the real thing. It's almost like a beef gusher when you eat it, there's an explosion of flavor an juices that just melt in your mouth.
Damn man.. I want to try it!!
you know where to get it lol
yeah i've never had it but i have had kobe and that's one best pieces of meat i've ever had.
A few years ago I watched a TV show segment about how Wagyu is served in a high-priced Japanese restaurant. They brought out a large bowl of steamed rice and several small bowls of various sauces, along with various less expensive pork and fish samples. Then the waiter brought out a large smooth rock of some very dense material such as granite, which had been heated in a fire or oven until it was scorching hot, well over 500 degrees F. The diners would take a very small slice of raw Wagyu (maybe 1 inch by 4 inches, sliced as thin as possible), lay it on the rock for about 15 seconds, then dip it in one of the sauces and eat it, followed by a handful of rice. They would eat the pork and fish (which included ahi tuna) the same way.
That sounds really fun, and it's reminiscent of how the Basque serve huge cuts of sirloin - they serve them already on a searing block of stone, but in this case it's big dice of meat with just salt. Also in this case, you might split a 2kg-ish cut between 2-3 people, so better don't have breakfast that day.
This is the best waygu review I've seen. The way the meat splits in your mouth along the fat is incredible. I've had the actual product and I made the mistake as Adam. Just salt the product and its incredible. Most people describe the fat as a sauce that goes everywhere in your mouth. The way I see it is that its more like a paint that coats it. Good Job adam.
The wife and I had some for the first time a couple of weeks ago. We got about 300g of the cheapest cut (still about $30 in japan, so I can't imagine what the price is in the US) pan seared it to medium. Melted in our mouths legit...
bought some of this stuff for a date, (from the sponsor) it was amazing.
Given what you said about the best ways to eat this, your meat-shipping friends might benefit from shipping the meat out in chunks about the size of a large steak, rather than in a giant block like that. I get the impression that if you thaw out that entire block you'd be hard pressed to solo your way through it all before it starts to go off. If instead you got several smaller bricks, each of which containing about 4-6 "candy bars," you could thaw each individually, eat off them over a week or so at a responsible pace, and then thaw the next.
He may have ordered it as a roast to save a lil scratch
"Thaw"? I'm pretty sure freezing this meat would reduce its quality.
@@ThreadBomb This meat came frozen on dry ice, you dingus. He literally explained how he thawed it in his fridge.
@@ThreadBomb please let me know how it goes next time you ship unfrozen meat
@@ThreadBomb he has a great video on modern flash freezing and how it differs from the food damaging process of earlier eras.
Excellent video, I've never seen someone better describe what the feeling of your first bite of wagyu is. The wet sponge is the perfect analogy. Also I share your pain, my first time with wagyu I ate around 14 ounces and most of it came back up later that night.
Here in Germany I was able to get 2 new zealand wagyu burger patties in the supermarket for like 6€. It looked good, but I was highly, HIGHLY sceptical. Still turned out to be the most delicious burger I ever ate.
First time I tasted Wagyu was at an "American" steakhouse in a small town not far from Kobe in 1983. I did not know then but no steak ever tasted that good ever later. Came on a heated cast iron plate with a blob of tarragon butter and a small bowl of perfect thick fries
Such lies
"you're gonna have a bad time"
-Adam Ragusea, 2020
what
Adam ragusea is sans
mmmm kay
Sand Undertall
@@sonicroachdoggjrraven3263 mmmmm yes under tall
The fact that someone gifted him with the piece of gold makes me desperately want to be a CZcamsr with sponsors
I work at a restaurant where I have the privilege of trying A5 somewhat regularly so I’m trying to learn more about it but when you compared it to a sponge I gagged a little bit lmao
It was a great comparison with the fat cells but the visual of the sponge really got me hahah Thank you for the info (:
The most important thing this video taught me is why my stomach hurts so much right now
Adam's video is super detailed. It never ceases to amaze me how good you make these videos. I discovered you by accident and damn you inspire me.
edit : typos
"eat a small portion"
YOU UNDERESTIMATE MY POWER
Could you make a video on hanwoo beef? I’ve heard it’s similar to Wagyu in terms of quality and marbling, and it doesn’t seem to be as well known in the US.
It's basically the same story with Wagyu. Korea doesn't have as much land for cattle, and so instead of focusing on mass production, they focus on quality.
love the insight
me: "I'm broke, there is a pandemic, I can't afford anything"
also me: "looks at Wagyu prices and tries to justify a purchase"
lmao same, I wish I could blow £50 on even a small, average quality cut, let alone that beast Adam has.
Just use adam's sponsor, it will help him and also give you cheaper prices
@@tobiassiagian2562 its still $100 for a wagyu steak, that ain't cheap.
@@xander1052 i said cheaper.
You might just start another pandemic by eating meat.
I love how often Adam's videos include references to published academic research. Keep that up please!
A national, or regional store brought a lot of Wagyu, selling it in local stores, even in my remote part of Northern Norway. It was interesting. The store is called Euro spar.
Thanks a lot for the knowledge
Adam: "In Argentina beef is cheap"
Me: *cries in argentinian as inflation is destroying us*
Same beef is not cheap in Australia either
@@briannaward2607 I mean beef just isn't cheap really, Fillet can be over £30 per kg here and Sirloin £15-20+ per kg, while I wish I could eat steak every week, my wallet just won't allow how much more expensive it is compared to pretty much all other meats.
It kinda is cheap tho, grass fed beef is still the most common practice and you can get a kilo of the highest quality beef for less than 10 usd
This man is a accredited economist, a culinary biologist, an educator of nutrition, a knower-of-shit, a board seasoner... and you question him why? Because you’re living there and he is not? I don’t think first hand knowledge beats baseless assumptions sir. This is the series of tubes not real life. Season your board loser! 🤣
“Eat a small portion.” Adam I think you underestimate how violently American I am.
I'm really happy that you bring up the "cautionary tale" of eating a lot in one sitting. I've gotten Wagyu in Japan at butchers, as well as what is imported in the US, and quite honestly I've found it to be identical (which is good and what you should expect). And in both cases, I've found the flavors can become overwhelming. Certainly delicious, but something I find best enjoyed in moderation in the Japanese style, as opposed to American style.
Many of the other food channels I follow will talk about sitting down and cooking a 20oz wagyu ribeye and start eating it, and all I can think is "1/3 of the way in and I'd be tapping out!" but you gave an honest opinion that I wholeheartedly agree with.
And also a great call on the final temperature. The first time I cooked wagyu I was absolutely terrified of overcooking it, so much so that I served it blue. Delicious nonetheless, but in subsequent wagyu adventures I've become much less worried and have aimed for a solid medium (my typical American steak being medium-rare).
I would say that someone who would eat a 20oz wagyu steak doesn't really care about food. It's just status.
Naaaaah, a pound of weed and a few twicce-baked potatoes and that bitch would be gawne!
I just got my first japanese a5 wagyu per mail order today and am very excited now
The... it looks... so... good...
I'm literally salivating over that : O
i havent had a good steak in like 10 years...
Ughhh this looks so good. And you’re from Macon, so cool! I’ll be making my own wagyu at home next week for my quarantine birthday 🥳 thanks for the great video!
My dumbass thought you were gonna get Japanese cows and grow them for waygu lmao