Why WAGYU is crazy expensive!
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- čas přidán 27. 05. 2024
- Sometimes things just don't add up. Wagyu seems to be so expensive compared with other beef we have here in America, but once you start understanding why its that price then it all starts making more sense.
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#food #cooking #steak
Guga, Please Do a TEST with Japanese, American, Australian and British WAGYU to see how they fare among each other.
British Wagyu? They must boil it in water to remove all the flavor...
@@ogrechanYou're probably not wrong 💀
@@ogrechan We do have great food here, it's just that unfortunately most of the general public don't like to spend money on food and are happy to live off of microwave meals, Greggs sausage rolls, cheap Chinese and Indian takeaways, and think a 1/4 inch thick rump steak that's as tough as old boots with no seasoning or sauce in a Wetherspoons (shitty chain pub) is the bees knees. That shite gets shared to the world through social media and makes the rest of the world think that we're not actually capable of having good food, but some of the best chefs in the world are British, there are thousands of incredible restaurants and I can guarantee that NO ONE does comfort food like the British. Our most famous dishes don't always look glamorous, but a properly made shepherds pie, beef wellington or fish and chips is one of the most satisfying meals you can have.
The best food you guys have is imported from former colonies, let's be honest.
tbh im not even gonna comment my idea going on for 40+ days on this video, this is much better
also if you're wondering my idea is to ask guga to dry age a steak using vanilla bean
I tried British Wagyu flat iron steaks about a month ago from a local supermarket when I came across it (I was just as surprised it existed) . It was decently priced and I was pleasantly surprised by the taste and tenderness. I've never had Japanese wagyu and seeing the prices in Japan made me cry...but I'd 100% buy British wagyu again without hesitation. Great video as usual Guga! Love your content!
Yes it is @@chefwest77
Aldi by any chance? I was very suprised when I seen it in there a few weeks ago
@@Mick-HHHyeah that's the one! I'd recommend giving it a try!
@@chefwest77 British wagyu is Japanese and Mad Cows mated together obviously
@@chefwest77 it’s a lot more than combining cows … it’s about how they are fed . And even more about how much space the get . That’s what sets real Wagyu apart . And of course only a limited number of cows will be receiving top grade a5 .
It's incredible how much care and detail goes into raising and preparing wagu beef. This video really enlightens me about the whole process and now I understand why it's so expensive.
Wagyu is crazy expensive because people will pay crazy amounts for it as a novelty product. Wagyu isn't crazy expensive in Japan, because it isn't a novelty there like it is in the US and the market isn't there to support such ridiculous prices. Maybe one day it won't be a novelty in the US and it can become "somewhat" affordable.
They sell Wagyu at Wegmans and Costco here in the US on a regular basis. It’s still pricy but at least it’s a step in the right direction.
It's plenty affordable. Pay for quality.
We're paying the price of the low fat health craze.
@@Lowns_300 absolutely not. A5 wagyu in the US is a novelty product priced for a novelty market. A5 wagyu in the US is not a serious item for serious people. It's a social media product for "wow" factor, and I'd be willing to bet the majority of A5 wagyu sold in the US is sold for people to simply film themselves eating it, not to actually be enjoyed. You can buy 4-5 prime grade thick cut steaks for the cost of an A5 wagyu steak. No normal, rational person in the US buys A5 wagyu for anything more than a flex or a novelty treat just to try it. It will never be a regular item sold until it's produced for regular people.
@@TheMillennialGardener I mean don't be broke not that hard
I had a Hokkaido A5 wagyu steak for the first time last year. Grilled it over charcoal following your technique of spinning the grates (not as easy on a Weber kettle, but we work with what we have) It was amazing! I have a larger Miyazaki A5 ribeye I’ll be cooking for my 2000 subscriber special (almost there) and I’m really looking forward to seeing what the difference is.
I also have a couple of Miyazaki A5 filet mignon that I’ll be cooking sous vide for my Valentine’s Day special this year. And of course - thanks to you and your amazing channel - I follow the steps you use to cook a perfect steak every time, and purchased them from Grand Western Steaks. You’ve been a huge influence on my cooking, so thank you and continue your amazing work! Who knows… perhaps one day we can collaborate on a video.
Hi Guga and team. Longtime fan and follower from Australia. I was born in South Africa from German parents and as a boy already was grilling all kinds of meat and sausages on our version of the BBQ fireplace called a ‚braai’. During my post degree studies, I was taught extensively by a real ‚braaimaster‘ for 2 years. Towards the end of my time there, I had to test my new skills on a large party of South African boers (Dutch descendant farmers) who truely were the only ‚braai’ critics and had very high standards. I glad to say I didn’t get one complaint from these 60 people, only compliments. Since then, all my friends and extended family call me their ‚braai‘master, I‘m always roped into doing all the grilling/braaiing wherever I‘m invited and I thoroughly enjoy it too.
I agree with you on Australian wagyu. You can enjoy a typical portion of steak and it’s quality is beyond all other available steak. I recently bought some Aussie Wagyu rump cap/picanha and prepared it simply by seasoning it only with salt and then as you have taught us on my Weber with charcoal. The flavour is just amazing, I always enjoyed rump more than any other cut. I was actually surprised how tender this picanha was, almost like fillet. Just regarding cost here in Australia, I paid approximately A$65.00/kg which isn’t that bad considering a prime grade rump would cost A$45.00/kg.
Hope this information helps. Love all your videos and I always laugh my head off when I see Angel precariously eating your side dishes that contain vegetables 😂😂😂
Kind regards
André
Really enjoyed this! Appreciated the share of your experiences and thoughts - great reaction video
Love your perspective on the history, pricing, and production of wagyu! I learned a bunch and I’m excited to try wagyu at some point! 🤙🏻
This is a really good comparison and reaction! I enjoyed it.
Interesting & appreciate your content, so informative and no waffling and stretching out the video with padding like so many do these days, which I turn off from, your speech is so articulate and clear, pleasure to listen👊🏻
I love watching Guga!
🤨
I had wagyu for the first time ever last week. Mainly ordered it because of Guga's videos and let me tell you, it was the best piece of meat I have ever had. Hard to explain why it tastes so good but it's very buttery, rich and beefy at the same time. 10/10 will highly recommended
It is constanly being basted with butter as it is cooked, no mystery there
@@ChilleBruh even if you were to cook it without butter it has a natural butter-y taste to it imo
@@ChilleBruh mine wasn't even basted in butter yet it was like eating rich butter
I've had British Wagyu and I thought it was nice. It had the distinctive wagyu taste, but wasn't anywhere near as well marbled as the Japanese and Australian stuff you've featured on your channel, but was still a very nicely marbled cut of beef compared to regular steaks. Overall I'd rate it pretty highly, it's a delicious upgrade to normal steak that you can eat as a proper meal, and that isn't so expensive that you can only have it on special occasions.
So much fun watching your videos, I never knew why wagyu was special
Great video thanks 👍🏻
Cant get enough of this man.
Thank you Guga for posting this video today! I was just told that I have a non cancerous brain tumor which I did surgery for yesterday. This video has really brightened my day!
How funny, you said that last week as well.
South Africa which has some of the best steak in the world and often gets overlooked, also has South African Wagyu and it is amazing..
5:07 man, that burger had me drooling, it looked so good
Hi Guga san! An avid viewer from Japan here. Most Japanese would probably tell you that Matsusaka is the number one brand over here. Of course Kobe is highly regarded, but Matsusaka has always been the king of beef, despite it is lesser known to the western world. I hope you’ll be visiting Japan again soon!
This christmas i had 10 months old ages wagyu carpaccio, aged same way as Parma ham.
It was a nice flavour, reminded me of Parma ham too, both have that little sour flavor from the aging.
Parma ham is a bit softer though, not as much "beef jerky"
I want to see Guga do an experiment on the Korean version of wagyu, Hanwoo beef...
He did! It was posted five months ago. You can find it on the channel.
probably wont happen unless he plans an extended stay in Korea since they dont export it
One thing i love about the Japanese that sets them apart from everyone else is their strive for excellence.
Japanese culture and language is one of the only cultures/language outside of the US that I would actively love to learn just for fun. If I move to another country I would learn so I could get around and not get taken advantage of, but I would love to learn Japanese culture just for the hell of it, maybe one day 😂
I have never been to japan like something 1 of my friends told me that I liked was that public places the subway and public bathrooms are literally aggressively clean
Never heard the term aggressively clean before but I certainly approved
3:51 that power hand sign 💪🏽
Being Australian and also being a Butcher at a surplier of Mayura Wagyu it is something i cut everyday for returants and there is always offcuts so i tend to eat this as just my regular steak and think sometimes i take it for granted but makes it really hard to go out for tea as i finf not much holds up to my normals dinners lol
Yeah So I just did this Katsudon Wagyu recipe. It was incredible!
First time I had Wagyu was meeting guga in a book signing event/ grand opening for the meat dealer market. All I can say is I totally understand the hype and also feel like the price is worth it. The possibilities of having Wagyu prices go down and for it to be more accessible is a future I want to live in.
Request: Dry age steaks in BBQ sauce.
Stubbs BBQ sauce or Sweet Baby Rays BBQ sauce, either would be great
It's gonna be nasty just like the ketchup dry age, anytime they dry age with a sauce that has sugar it's a fail.
Too much sugar.
No.
This channel inspired me to visit a local butcher shop for the first time in my life (I'm 46). I purchased one item: a 15 oz Australian wagyu steak. I cooked it to perfection and devoured it with glee. They had Japanese a5 wagyu in the shop too but it was $115 per pound. I never really lined steak before but Guga has changed my stance on that.
Wagyu at 115 per pound isn’t a bad price. Expensive yes but it’s not the worst I’ve seen
@Albumbrella I agree but it's way outside my budget. The Australian wagyu was half the price and I've seen in Guga videos that is a good starter wagyu. It was life changing.
A Japanese A5 Wagyu steak should be on everyone's bucket list! It's truly a mind-blowing experience. What immediately struck me was how similar it was to a fatty slice of Otoro sashimi in texture...but with a crazy explosion beefy flavour/juice.
What shocked me was the fact that the flavor wouldn’t leave my mouth for a few minutes. So rich and savory.
I have never had wagyu but would love to try it.
There are only a handful of farmers with the 100% wagyu in the UK, it’s amazing and just like the real thing. It’s very expensive but nowhere near as expensive as Japanese import. However, some supermarkets now have Wagyu steaks, in all cases (as far as I know) this is from wagyu cross bread with Angus cattle. It’s very good, and only marginally more expensive than regular steaks. However it’s far more similar to Angus beef than it is to 100% Wagyu. I’ve tried Australian Wagyu that is also cross bred, and that is more like the authentic Wagyu beef experience than the stuff you find in UK supermarkets. I think this is because the cross bred Wagyu is treated and fed like most UK cattle, which are mostly grass fed then finished with grain. That being said I do recommend giving it a a try because it does still feel like a step up from Aberdeen Angus.
I had it on a company trip in 2022! It was PHENOMENAL! I’m sure the fact that it was free added a bit more flavor to it! 😂🙌🏾
4:20 Another factor to consider about why Japan's agricultural sector focuses on high-quality, low-production foods in the market is because Japan is a very mountainous country, and has precious little amount of flat, arable land for farming. With real estate for farming at a premium there, it does tend to force them to maximize what they can get profit from minimal land used.
I haven't had Wagyu but would love to !! I would fly to the Guga compound !!!! Anytime asap , we are getting 12 inches of snow tonight in New Hampshire and Maine , I would trade some Maine lobsters !!!
last Christmas a friend got AUstralian Waygu as a vendor gift. She didn't know how to cook it. We did a beef cook off. I did home cut NY strip sous-vide finish on grill and grilled the Waygu via your Charcoal method. My 16 yo, after taking a sample of both said. "ok I get the hype. this really does taste amazing." I've had Mia Prefecture Waygu at a restaurant. ...and as heretical as this sounds... I like the home cooked Aussie Waygu. thanks for giving m,e the confidences to cook that at home.
In north Europe there is a meat type that has become very popular. Sashi meat from denmark/Finland. They focus more on the meaty side.
Guga: wagyu
Guy on the vid: wagoo
It irritates me
I had my very first Wagyu (Australian) this Christmas, I cooked that rump roast to low temperature after searing and basting, until 133°F (missed the 135 sadly...). I never ate beef that tender, it was incredible. But wait there's more ! Very few intramuscular fat (thanks French standards... marbling is unknown to my people), so I can't even imagine if it had some. And now what about the price ? $17.40/lb !! So thanks Guga for introducing me to Wagyu, I would not have bought this piece of meat without you.
make sure to also give a link to the video in the description
We have in Canada and Vegas it’s a treat but I’ll take a good prime steak and a cold beer most of the time cheers 🎉
I live next to an American Wagyu ranch and they own a litte restaurant where they serve their own beef. It's absolutely delicious, especially on chicken fried steak day!
Only had Australian Wagyu burgers homemade, but compared it with regular beef burgers. Ok, there was a loss in the fat, but it looked different, it cooked differently, the mouthfeel was different, and the famed richness was there. Will try to eat a Wagyu steak ASAP.
P.S. Guga, please dry age & sous vide steaks in butterfly pea powder!
oh, this looks so delicious. I can only justify the american wagyu I pick up at h mart usually, but I'll pick up some A5 eventually.
We had Japanese wagyu a5 at Steak 44 in Scottsdale. It was 💯 worth the price. We also had Kobe at 212 Steakhouse in NYC. Again, absolutely worth the price of admission. Our three kids are now spoiled and “regular” steaks are just not the same. Ruh roh!
"Is it worth it, no. But it IS the best burger of your life." True dat.
Спасибо, очень интересно. Люблю такие видео.
The olive Wagyu is high in nutrients, antioxidants, Omega-9 fatty acids and is a superfood because of its diet eating olive must (the leftovers from pressing the olives for the oil) in its feed. The man that created olive Wagyu wanted to enhance the products made and make a kind of circular recycling program between the olive farmers throwing out the must and his cows producing dung for fertilizing the olive trees. The olives now grow bigger and his Wagyu is considered luxurious prized beef. 👍
I have had several Wagyu cuts from a variety of farmers. I would like to see a comparison of USA farmers. Wilders farm in North Carolina has amazing Full Blood Wagyu. Guga, please do a comparison video.
We have also some full breed wagyu here in Finland and the numbers are growing👍
What about polmard cote de boeuf I haven’t really seen any videos on this what would this fall under with compared to wagyu ?
We have full-blood Wagyu in Australia and it's quite reasonably priced. I cook it maybe once a month. I've had Kobe beef in Kyoto and it's amazing but I would call it different rather than better then what we have locally
In Holland it's expensive but not as expansive as in the states.. I think the USA dealers take to much money..
6:12 that guy reminds of the flight attendant Dave Grohl in Learn to Fly video 😄
Rubia Gallega with Wagyu here in Spain. Crazy stuff.
I wish we could try here on Peru. Unfortunately we don't have that pleasure to try wagyu because they don't arrive here
i was luck that my buddy opened a wagyu distribution here in LA and has it directly imported from growers in Japan and Australia... it is a bit expensive but i personally think it's worth it for special occasions. And as soon as my weight cut is finished, it definitely breaking out the Wagyu i have in the freezer!
I work at a black angus plant and it’s the highest quality meat u can buy, river bend ranch been open for about a year and has some of the most quality breeding bulls and cattle check them out 1 cows sells for abt $7000 and a breeding bull up to 350k
You should do a video on beef production in the U.S. as it's often maligned/deeply misunderstood.
I've had australian wagyu, bought it from Grand Western, it was amazing, had 2 new york strips 5 stars. :)
Gugu as an Australian 🇦🇺 wagyu farmer I would really like to see you do a video of you comparing the different types of wagyu on the market. I am doing a new experiment crossing Belgian blue heifers with a Japanese Mukaku bull to try and get the same marble score on the double muscled cattle. The feed they get is the biggest factor that goes into the meat they provide, our first steer is almost ready to go and he gets 6 stubbies every night and he is going to be drunk on beer when he is slaughtered. We are going to have a bit of difficulty with it when the time comes because I’ve raised these cattle like pets
What a beautiful voice.. i love ur love to beef
I’ve never had wagyu and I can’t wait to try my first one
I am pretty lucky as we have a small farm shop near home called marbledmeats and they have some 100% Wagyu cows and also some 50-75%. Tastes amazing but would definitely love to try some Japanese Wagyu sometime.
I'd like to see youre reaction to the Matsusaka wagyu that business insider just did recently since it's prized as the most expensive beef in the world.
I just moved to Korea and had Wagyu Beef Sushi for the first time TONIGHT!!! It was SOOOO good! By far the BEST beef I've ever had.
Guga - I'm hopig to try some Canadian Wagyu that is raised not for from me here in Eastern Canada. - Cheers!
I'll report back to you. - It comes as a mix of steak and ground beef, but seems somewhat affordable ($250 CAD for 10 lbs).
I tried an Australian Waygu once, it was decently cheap, but all that hype from the internet kinda left me disappointed. It was good, but i didnt think it was too special.
What blew me away instead was my first Iberico Secreto, that one left me craving for more.
There are a few places near me in North central Florida that are raising Wagyu X Angus cattle. So far I haven't found a place that sells it, other than buying the whole cow from the source.
an experiment suggestion nl an olive wagyu dry-aged in olive paste basically the meat will be dry-aged in its own feed!!
I went to Japan back in October.. I ate Wagyu at a Ramen shop in the Minato Daiba district ( Tokyo Ramen Kokugikan Mai ).. No idea what grade it was ( probably low A1-A3 ), but it was pretty good.. Could only imagine how much better an A5 Kobe wagyu steak would be..
we need a video on British wagyu
8:50 british wagyu cow be like: oy i am the cow there init
Bro
I've cooked American "wagyu" sirloin and A-3 Japanese strip steak.
The American cut was so poor, that despite the marbling, the silver skin and cartilage was so much that I would have struggled to use it as stew meat.
The A-3 had slightly above USDA Prime grade for marbling, but the tenderness was extreme. As I dry-brined the steak overnight, the fingermarks from toughing the steak were still present the next day. Sadly, I slightly over salted the cut. All the chefs talk about how it's easier to judge salt application with kosher salt; I grew up on table salt and can more easily season a cut with it.
The biggest difference is that the fat melts BELOW our body temperature. That means no clogged arteries. It is much healthier and safer for us to eat, and is the reason it should become the norm.
I've been buying some American wagyu from my local Safeway they only carry tri-tip but is only 18 dollars a pound.
Guga please try dry aging a steak in Chinese Glaze red tub 01...
I would be extremely grateful ❤✌️🥰😋
Im biased for obvious reasons, but british beef in general is definatly some of the worlds best. Our minimum standards are seen as a selling point in most of the world. If you ever get a chance, buy a british steak, idealy from dovecoat park (not sure if they have any standing in the US), and compare it to an of the shelf american and a wagu, would make a great video. This video is class as always
Someone else mentioned it below, but have you tried Korean beef? There are a few Korean Englishman videos that feature different cuts of Korean beef and pork and even Korean Fried chicken, that you might find interesting to react to.
South Africa also has Wagyu
So good
Next week's video better be on British Wagyu
The problem with Wagyu meat is that the animal is fed with grain, which in some people causes inflammation, unlike grass fed.
Much like foie gras, A5 and A4 wagyu are really good but not something I can see doing in more than a couple ounces per portion because it's just *way* too much and then you add in the monetary cost. Something more like an A2 or A3, or the equivalent ratings from other places, is actually preferable IMO since the fat to lean ratio is better for a meal (slightly more fat than a really marbled non-wagyu brisket point).
I have had American wagyu. It was very good.
i never had waygu but its in my to do list before i die.
I had a lower grade Wagyu one and it still melted in my mouth... I remember it fondly...
The reason why they imported more US beef than anyone was because the supply was abundant and for regular consumption it was actually cheaper to import that beef compared to the amount of money they were making exporting their wagyu beef, so it was technically a win-win situation for Japan
I got to try A5 wagyu as a free sample where I work, which was insanly shocking and while it was absolutely fantastic, I can't imagine buying it.
You need to visit Iceland and do a video on horse and whale steak 😬 it’s delicious, their lamb is superb also.
what is the best place to try wagyu meat in Miami for the first time?
is grand western steak a really good place to order online?
Just had Wagyu shabu-shabu for the first time a couple of hours ago. It was the absolute best shabu-shabu I ever had. Very soft with a great beef flavor. Not a single chewy piece.
I bought Swiss wagyu from Bern area and I was more impressed by the meat quality then a Kobe beef that I bought in the same time
i love wagyu steak just as much as any other person, but i curious about wagyu brisket. is wagyu to tender to smoke? if not, is it the price? or maybe both? 🤔
I had Kobe beef in Kobe about 20 years ago when not many had heard about it. I paid $40 for a piece the size of a 20 cigarette pack it was so rich in fat delicious. But give me a tbone any day
i think the main reason fruits are expensive in japan is also because due to the nature of the location fruits can only be grown in few places and in limited quantity. thats what i remember hearing somewhere so correct me if im wrong
I find wagyu as a product interesting. It is mostly fat, over meat in terms of beef, due to this, I've heard it described as butter and that it melts in your mouth.
Personally, I do not think that a butter like texture is something that beef should described as having. As such, I likely won't be trying wagyu, unless someone gives it to me.
I don't get to eat beef often outside of burgers. If I want a steak, I want it to have the traditional taste and feel of a steak. It just seems that wagyu won't deliver that experience.
That aside, you are doing a good job, Guga. I don't watch you often, but you are always entertaining when I do.
When are you going to South Korea for Hanwoo beef
I thought when one spoke about massaging the cow was just a fancy way of saying "we pet them, and they like it."