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@jordanezell5132
Жыл бұрын
Do more experiments with wagyu eye round
@justuswoodiel305
Жыл бұрын
Do a garlic confit dry aged steak
@Gamer-cm5nl
Жыл бұрын
The steak taste is like when the germans started Operation Barborosa in tasteness 🤣🤣🤣
@Arivald_
Жыл бұрын
How much do they pay you to advertise this crap
@rileymclaggan3126
Жыл бұрын
Thanks @guga foods for trying this I commented this and I’m so thankful for doing this videos
@lukaeaton2455
Жыл бұрын
Need to see a cooking battle between Angel and Leo. They get a recipe from your cookbook and you’re the judge. Free book promo and we get to see them cook, win-win.
@euanmabrown97
Жыл бұрын
This is a great idea
@jonathanmorissette2451
Жыл бұрын
pin that comment
@anakinskinwalker1724
Жыл бұрын
Get this to top comments
@Idle_isAFK
Жыл бұрын
Bump
@DeafGripMusic
Жыл бұрын
Great idea.
@binyaminramati3010
Жыл бұрын
hi guga, here are some recommendations: 1. dry aging in beef tallow with cinnamon 2. dry aging in Tahini sauce 3. for a side dish: "Arais" is a pita bread filled with ground beef(cooked together), it goes very well with tahini sauce
@carabouzouklis
Жыл бұрын
Great ideas for 2,3! Personally I hate cinnamon on anything that isn't a sweet.
@tacticalcenter8658
Жыл бұрын
@@carabouzouklis but the cinnamon is cut off. We see these ideas dont always change taste but other properties of the steak.
@mackjeez
Жыл бұрын
1: Cinnamon on its own is very bitter, that's why it's not used in marinades. 2: Tahini is very mild in flavor, maybe tzatziki or toum would be a good option
@Gio-nl7eg
Жыл бұрын
Hi guga can you please dry age a steak inside of dry aged steaks. Thank you!
@jamescheddar4896
Жыл бұрын
@@mackjeez you'd literally only use cinnamon on meat if you didn't have salt and wanted to give the smoke a bit of interesting flavour
@SvviftDeath
Жыл бұрын
I had the Australian Wagyu after watching your other video where you opened a restaurant for a day. Everyone who tried all the different stakes and side dishes also said AU Wagyu and that is what convinced me to try it. I can say it is the best cut of meat I've ever had and the only disappointing thing about it is that I can't eat it every day.
@spock69enterprise
9 ай бұрын
why can't you eat it everyday? is it bad for your health too much fat or something like that?
@11alt56
7 ай бұрын
@@spock69enterprise too expensive
@davidloh4342
Жыл бұрын
The Aussie meat industry should bring Guga and his boys over to do a few videos.
@WorldwideDarts
Жыл бұрын
For my 50th birthday I treated myself to some incredible steaks. I bought them all at a place near Albany NY, Big Body Butchers. Anyway, after I tried them all I thought my Australian Wagyu 8/9 was the best. It was also the most affordable steak I bought.
@feqol
Жыл бұрын
Happy belated birthday
@jasonhemphill6980
Жыл бұрын
Happy birthday
@SC-bc6tz
Жыл бұрын
Sounds like a great birthday, hope you enjoyed it
@YSFmemories
Жыл бұрын
@@feqol maybe he's already 105 now
@grizzlyaddams3606
Жыл бұрын
Tomahawk!
@rogermccaslin5963
Жыл бұрын
9:00 Wagyu has it's issues... Yeah, for me it's the price!
@spartacus778
Жыл бұрын
Congrats on 4 million subs Guga! You and the crew deserve it! Here's to another 4 million 🍻
@joeyexel17
Жыл бұрын
Its at 3,99 😭
@-POISON-
Жыл бұрын
Guga, just do this Ultimate Steak: A5 KOBE Tenderloin, dry aged for 30 days, cooked sous vide, seasoned with salt, pepper and MSG, charcoal seared and basted with butter of the gods.
@bastimixacoustic3958
Жыл бұрын
First time ever I had Wagyu was some small strips of Japanese A5 from a tasting package. I instantly fell in love with it and I still have to try the real deal. However, afterwards I tried a New Zealand A7 and I gotta say it came very close to Japanese one on all counts but at a fraction of the price (and you can eat the whole thing, as they said), so anytime I can get my hands on that one, I'll be a happy camper!
@Destamoon
Жыл бұрын
The First Light ones?
@juggawest
Жыл бұрын
This is why tea is served in Asian restaurants to melt the fat building up from juicy meat!
@supersquat
Жыл бұрын
Why didn't picanha get any love??
@sonny9054
11 ай бұрын
Hello from Japan. We locals never chose Aussie beef over Wagyu based on their quality. There is a very clear distinction between the two. As a matter of fact, Aussie beef is never marketed as Wagyu in Japan. Aussie beef is the more economical one and has a beefy flavor in the sense that it is much closer to US beef, which is by no means a bad thing. It’s just that they are different and we chose based on what we want from a steak. If we are after a genuine Wagyu experience, we would never consider non Japanese cattle. This may have to do that Wagyu is relatively more affordable over here.
@johnnickolas24
Жыл бұрын
OMG this video has me drooling! Can't wait to get the chance someday to try all the different wagyu steaks
@matthewbussler760
Жыл бұрын
GUGA!!! Where do you recommend I purchase some of that AU MS7 and Japanese A5?? What delicious looking stuff... Thank you!!
@GazEdwards8690
Жыл бұрын
You need to dry age with AG1 I think it will be interesting to see what it will do to the steak.
@Forrestminds
Жыл бұрын
Australian Wagyu has come a long way and I love the MS 7 with all my heart
@Just_Pele
Жыл бұрын
An A5 tenderloin is the PERFECT match of tenderness and flavor, but you can also choose an A3 or A4, still impressive marbling and taste, but at half the price.
@MC-gj8fg
Жыл бұрын
I always thought a high score filet would be the perfect steak though I've never tried it. I just always love the perfect marbling of a prime ribeye (A5 ribeye which I have had is too much) and the thick, tender, beefiness of filet. I always imagined that an A5 wagyu filet would be the perfect marriage of all the best aspects of a prime ribeye and filet.
@mrloqqe1610
Жыл бұрын
it kinda is exactly that, but it's insanely expensive, that's the downside
@thrilosandalkis94
Жыл бұрын
Mostly agreed with the above comment. It kinda is the perfect combo, although the difference in taste/mouthfeel compared to an A5 ribeye is huge imo. I'm generally a a ribeye type of person, so I'd say an australian or A4 wagyu ribeye with BMS 7-9 is the perfect balance if you generally prefer flavor over tenderness. But if you prefer tenderness, it doesnt get better than an A5 filet
@mrloqqe1610
Жыл бұрын
@@thrilosandalkis94 prime ribeye will always remain my favorite, i think. it's just hard to beat when i comes to balance between price, quality/tenderness and taste. never lets me down, could eat that everyday easy.
@mohammedhussain-ox5nz
Жыл бұрын
Giga should do a chocolate dry aged experiment. Where he pours chocolate over the meat and let's it harden and age
@CJ_F0x
Жыл бұрын
Yeah, it took me a while to get right, but the last time I made Australian Wagyu Picanha, I think I nailed it. Like you guys said, pretty tough to get right, but once you got it, you got it
@rkytr.2765
Жыл бұрын
I had all of them. My favourite is the Australian Wagyu. I had an 8+ A. Rib Eye an it was perfect. You can eat the whole steak and have a great experience. Like Guga said it has the perfect ratio between meat and fat. The filet is also very nice but very small. What Guga didn’t mention is, that the Australian Wagyu is also way easier to grill than the others. You don’t get that much flames grilling the A.W.
@davidmogilewicz3254
Жыл бұрын
I have gone to eating NOTHING but American waygu picanha. It has a great marbling, it’s picanha, and it doesn’t break the bank. My wife doesn’t allow me to buy regular choice or even prime stuff anymore. Wait for an online sale and stock your freezer and you won’t be paying much more per pound then your local supermarket for regular ribeye or something similar.
@chokeassracing
Жыл бұрын
I just had wagyu a5 today! It’s amazing!!! Nothing like I’ve ever had before. Thanks for inspiring me brother, I’ve been wanting it from your videos!
@Voltar_99
7 ай бұрын
I’m assuming your wallets still hurting from that purchase a year later?
@chokeassracing
7 ай бұрын
@@Voltar_99 Actually it wasn’t too bad since I had it in Japan. It’s still expensive but it does not hurt your wallet as much as if I had to import it
@Voltar_99
7 ай бұрын
@@chokeassracing ah, yep I’ve seen the price difference on this channel, just goes to show how ridiculous the markups with imported stuff can get
@chokeassracing
7 ай бұрын
@@Voltar_99 yeah i think it’s also cause of Japanese export tariffs and things like that and maybe even how customs bureaus tax luxury goods
@Voltar_99
7 ай бұрын
@@chokeassracing that too
@gpdu57
Жыл бұрын
I agree, I've had kobe before, and for me it's just way too rich, it was delicious, but I prefer Australian Wagyu.
@johnweir2056
Жыл бұрын
Guga I love your expertise but I have a challenge for you and Joshua Weissman and BBQ pit boys and Sam the cooking guy. How the hell I thought of this I don't know but what would happen if you would mix southern bbq brisket with Italian pasta 🤔
@sheshd
Жыл бұрын
As an Australian... You're welcome 😁😁 Nothing beats a bit of ms7 on the Barbie with a few beers!
@diceymaan
Жыл бұрын
I had Australian Wagyu Filet Mignon and it ruined every other steak for me. It's difficult to explain how tender and juicy, yet meaty it is.
@foodchomperrr
Жыл бұрын
Guga how do you deal with gristle and what do you think about using weights on steaks when cooking
@XpKuLL
Жыл бұрын
Hey Guga! You should try to make " Pastırma" a diffrent and delicious way of dry aging. I think you experience the taste of pastırma when you in Turkey, if you not you should start to making a pastırma right now ! :D
@nillisch
Жыл бұрын
You should try Lakenvelder, it's a dutch cow which apparently is amazing!
@phillipcelis1627
Жыл бұрын
you should try and experiment with nut butter like almond butter, pecan butter and walnut butter. maybe put it up against peanut butter dry-age
@mahadevovnl
Жыл бұрын
Can you reasonably combine steak with something that's usually used in desserts? Like cover it (or dry-age it) in chocolate? You could melt chocolate, cover a steak in it, temper it... dry age. Or just serve a steak covered in a chocolate sauce. I know in Mexico they have a sauce called "mole." It's delicious and hearty, and I think it would go amazingly well with steak.
@googlesucks6029
Жыл бұрын
Seriously Leon should do the commentary in a competitive cooking show.
@fawwazthaqif9547
Жыл бұрын
Guga should make Ultimate Beef Wellington using all A5 Tenderloin
@x3mperformace
Жыл бұрын
Guga, you should try the baked potatos, where you boil them i 5-10 min with some salt and baking powder. They get a better surface, and gets more crispy, when you bake them. They goes up a level. 🙂
@michaelb1761
Жыл бұрын
A recommendation for the potatoes, par boil them before tossing them in either olive oil or butter and seasoning then spread them out on a baking sheet. If there is some spots that look like they could use some more seasoning, sprinkle some more on before baking.
@MrGaryscott1983
Жыл бұрын
I have a question for you Guga. How many times, have you done a video where the main course aka the steak, was supposed to be the star, but the side dish took first place?
@DarciaSidTV
Жыл бұрын
I've never had steak, but watching Guga's videos fill half my belly.
@shaggy471
Жыл бұрын
"How to cook them probably" got me 😂😂
@petervsjim
Жыл бұрын
It's soooooo good to see there's a kindle version for the book! Can't wait to see!!!!
@justsomeguy1230
Жыл бұрын
Been asking for a couple of years to try steaks with caramel and dry aging in salted caramel.
@robertociboldi8367
Жыл бұрын
GUGA LET THE BOOK AVAILABLE IN EUROPE! you got a lot of fun over there!!!!! can't wait to buy and open it!
@gregreee
Жыл бұрын
Do a dry age experiment using a mix of all things umami: mushroom duxelle, Kombu, kogi, MSG, miso.
@johnnyplunkett8532
Жыл бұрын
How about turning Spam into a seasoning by powdering it. Or using powdered blood as in blood pudding?
@willburton5886
Жыл бұрын
Guga I have a great experiment!! did you know that most meat at big name stores uses electricity to be tenderized!!! You should do it at home and see if it works!!
@YOO305
Жыл бұрын
good video guga!
@kingandcommoner
Жыл бұрын
Have you considered the most accursed wagyu challenge yet? Turning a Wagyu steak into a Hot Dog
@sahargenish7058
Жыл бұрын
Angel knows what he's talking about. You can tell that he knows about food without him using too many words
@johngriggsjr.2271
Жыл бұрын
If you can deal with the steak being extra rare there is a point where any filet mignon will melt in your mouth and you can chew it with your tongue.
@MikeT1D
Жыл бұрын
I would love to see you take a trip to South Korea and try Hanwoo beef and Jeju Black pig. Also would love you to do a collaborative with KoreanEnglishman
@genemachin3
Жыл бұрын
Guga plz go to South Korea some day and compare South Korean beef (Hanu/Hanwoo) with Japanese waygu and Australian waygu. I think Hanu has the beefiness of USDA prime with almost as much richness as the wagyu, so maybe it's close to the Australian, would love to see you try it
@kayess656
Жыл бұрын
what happens if you use table salt, try all salts on each steak to see the difference.
@fullup91
Жыл бұрын
Arugh! GUGA you're making me HUNGRY 🥩🥩🥩
@KAZ3EM
Жыл бұрын
Congrats for the 1M on the third channel!
@MrHamsterpudding
Жыл бұрын
If you par-boil your potatoes for about 10min then shock them before roasting, the inside remains nice and creamy with a crispy outer crust
@secretfreya
Жыл бұрын
Please send me some or let me try with you. It's the only way I'll ever get to do something like that! You can come dive with us & do the food in between dives. I'm telling you we'd all be sooooo excited. PLEASE GUGA!
@TheNjongsma
Жыл бұрын
Nice Video guga! keep going
@Salkinmusic
Жыл бұрын
Guga basically made this idea to flex his greatness of grilling expensive steaks 🔥
@cameronbattye1047
Жыл бұрын
These steaks are quite literally a third of the price in Australia, can get A5 Japanese Wagyu scotch fillets for $300 per kg here Guga. Just move to Australia. ❤
@cameronbattye1047
Жыл бұрын
Which is like $200 USD per kg.
@brum3437
Жыл бұрын
so today i tried my first ever guga steak and i must say it was prob nowhere near as good as guga him self buti it was phenomenal thank you guga for sharing ur amazing steaks with the world
@xXDaReasonXx
Жыл бұрын
thats the best B roll soundtrack youve used thus far.
@leeboonkang2
Жыл бұрын
Base on me and my peers experience, really fatty japanese wagyu, especially A5, are less suitable to be steaks and more suitable for yakiniku(japanese bbq) where you cook thin slices of the beef briefly on charcoal grill or as raw beef(sashimi). Its has so much fat and flavour that its generally not feasible to eat a full size steak of it due to taste fatigue.
@ignaciorodriguezruckert1100
Жыл бұрын
Hi Guga, first of all thank you and your team. You are a great inspiration and I have enhaced my cooking game to a next level thanks to you. I want to suggest an experiment to you. I've already done it. 35 days Merken Dry Age. Merken it's a chilean smoked chilli powder. In my experience the meat didn't get too spicy, but it gained a smoky flavor (I used a sirloin) that I highly recomend. I suggest 4 steaks Control Merken Dry Age Merken compound butter in the grill Merken compound butter Sous Vide. I hope you can do my suggestion. I'll keep watching your awesome videos.
@GyreneJohnny
Жыл бұрын
Well I think I know what I'm getting my brother for his birthday, Guga's book!
@hojmatros5102
Жыл бұрын
Guga should make a monthly or bi-monthly thing where he combines techniques from previous successful experiments and viewer advice proven good.
@bubbagump4581
Жыл бұрын
Would be cool to see you review the American wagyu steaks Walmart sells
@douglasascosta
Жыл бұрын
Guga, vai vender o livro no Brasil?
@davidkomen5283
Жыл бұрын
For the money a good chuck steak is my go to.
@smk128886
Жыл бұрын
I have a question that you didn't cover in video, when cooking direct heat for crust what are you basting with?
@Indie-A-tom
Жыл бұрын
I love these rosted potatoes. And I don't need a cook book to do these. XD Doing than every time I have stake / pork. You can even do on an air fryier. Less potatoes, but for me taste the same. But let's be honest, we will all buy the Guga cooking book for the MEAT. I trully want to do better on my stakes and such.
@GA50SO
Жыл бұрын
Litlle question, you use melted butter on the steaks to seal up them, right?
@Rusu-s5l
Жыл бұрын
Hi Guga thx so much for The Information's about cooking steaks!
@exvocks7358
Жыл бұрын
my friend i must tell you the steaks that are australian wagyu mbs 7 they are really cheap, here in UAE you can find brazilian ribeye for 3.5 dollars per in a supermarket
@nickbangkok3365
Жыл бұрын
Awesome Guga! I grew up eating black angus on an Aussie beef farm, but the wagyu is next gen! Great video and Im looking forward to reading your book! Great job all round!
@RoninDays
Жыл бұрын
You never had Wagyu or Angus growing up in Australia, lmfao. Fake ass bullshit.
@nickbangkok3365
Жыл бұрын
@@RoninDays what would you know dickhead? I didn't say I ate wagyu coz it wasn't in Australia then. I certainly did eat Angus, and Herefords amongst other breeds.
@miguelcastro9050
Жыл бұрын
What type of charcoal do you use guga I was just wondering because I usually use mesquite wood but I noticed that use usually use charcoal.
@pminturn
Жыл бұрын
The next time you do a side dish like this, you should make patatas bravas. I just spent a week in Spain and wish I could get them here in the Midwest as they are in Spain.
@derrickpenwarden3822
Жыл бұрын
Hey where can I send you suggestions for steak and side recipes!? I made an amazing steak and side the other day I'd looooove to share with you!
@Ace_of_Empires
Жыл бұрын
A5- “Masaka!?! Am I a joke to you?”
@plasmac9
Жыл бұрын
Why are the strip and ribeye steaks for A5 generally so much larger than their Angus counterparts but the tenderloin is smaller?
@AHG1347
Жыл бұрын
As great as Wagyu is, will you try Korean Hanwoo Beef in the future?
@AlucardNoir
Жыл бұрын
...Guga... where's... where's the Queeen?
@booshmcfadden7638
Жыл бұрын
Question: "Which one is the best?" Answer: The one I get to eat.
@goldilock3750
Жыл бұрын
At this point I feel like we really need in depth explanation of how you cook these steakes because whenever I try to mimic what you do, the results are NOT juicy
@theaverageDon
Жыл бұрын
As a Southerner, I'd still have a side of ranch to go with those potatoes 🤣 I'm sure they're good without it though
@mannegreimqt9924
Жыл бұрын
Why don't you try making a dry age steak with Surimi sticks? Here's a challenge for you!
@feqol
Жыл бұрын
Surimi doesnt have a strong taste to affect anything i think
@dannygreat9799
Жыл бұрын
Guga rank all your experiments from last to first please
@aCuria.
Жыл бұрын
From my experience grade 5 wagyu is best eaten yakiniku style (thin sliced grilled), and not as a steak. Grade 3 wagu tastes better for a steak cut.
@ChokyoDK
Жыл бұрын
4 mil subs soon!!!
@kablam86
Жыл бұрын
I always find it funny when you eat Australian Wagyu because the literal translation of Wagyu (和牛)is Japanese Beef. So its Australian Japanese Beef.
@starskreem8258
Жыл бұрын
It might be funny but thats literally correct because Wagyu is also the name of the cattle from japan that produces this meat. Australian Wagyu literally just means That same japanese cow breed but raised and fed in Australia so Australian Japanese Beef does actually make sense. Because thats what it is.
@dr.plague6070
Жыл бұрын
Next: Miyazaki Wagyu Vs Kobe Wagyu Please
@zstrode.8953
Жыл бұрын
This video has me drooling man! I've tried real a5 before one time. I was so scared to cook it and I consider myself a decent cook but it turned out great and dam it changed steaks for me forever. I finally got cows the other day guga. I wanted to actually start with that since I got alot of new kind out in the country. I'm a little scared of them lmao but it's a new chapter to my life new place in the country near the ocean. Been my dream since I was I'm high school now I'm here 🥰
@anakinskinwalker1724
Жыл бұрын
Good luck, man! Hopefully those cows will produce some good steak for you. And welcome to the countryside!
@Lucifer_MS_666
Жыл бұрын
Right next experiment should be Japanese Wagyu A5, 4, 3, 2, and 1
@sideer4240
Жыл бұрын
try pineapple tenderiIng on wagyu and cooking rice in beef tallow
@allienichole6355
Жыл бұрын
Instead of experimenting with the meat, you should do side dish experiments. Change out meats, sauces, etc
@alexanderdavidson7837
Жыл бұрын
I just started working for a beef company here in Australia... Guess I'll be eating wagyu now
@QuarterrQ
Жыл бұрын
dry age a steak in bone marrow
@EsteGlez
Жыл бұрын
Mean while, I’m eating weenies with tortilla, trying to imagine what it’s like to eat this god tier steak hahaha
@Kolokotrones
Жыл бұрын
This test should have been set formone cut of meat encompassing all major breeds across major breeders across Japan, Australia and the USA. That is stick with New York cut.
@CR7Vibes780
Жыл бұрын
PLEASE MAKE THIS A VIDEO cook 2 Japanese wagyu A5 and cook them the same way to see if their is a different taste or not cook them THE EXACT SAME WAY
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