- il y a 7 semaines
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AmusantTranscription
00:00Today we're cooking every type of Wagyu cow.
00:03Now we've all heard of Wagyu A5, but the world of Wagyu goes way deeper.
00:08This journey in Wagyu will stretch across the globe,
00:12ultimately coming face to face with a Wagyu cow so incredibly rare
00:17it's almost impossible to put into words.
00:20This genetically unique double-muscled cow was mistakenly bred with a Japanese Wagyu cow
00:26to produce the strongest Wagyu cow the world has ever seen.
00:31And I have it in my kitchen right here, right now.
00:34Let's get started.
00:35First things first, what exactly is Wagyu?
00:39Technically, the word Wagyu just means Japanese cow,
00:42and steaks from these sought-after cattle are of the highest quality with the most insane marbling.
00:48But here's where things start to get interesting.
00:50When a Japanese Wagyu cow crossbreeds with a non-Wagyu cow,
00:54for example, this American Angus cow,
00:57they result in completely new types of Wagyu with a wide range of textures and flavors,
01:03just like this cow right here, known as American Wagyu.
01:07It's our first steak of the day with its 50% American and 50% Japanese genetics.
01:13In this video, we'll be cooking each type of Wagyu two ways.
01:17We have a control ribeye of each that will season identically with just salt and pepper
01:21before searing for a beautiful crust.
01:24The goal of these control steaks are to truly taste and compare each type to find out which is best.
01:31Now, for our non-control of each type of Wagyu,
01:33we're going to be cooking a very unique cut in a very unique way,
01:38starting with this steak right here that you've probably never seen before.
01:42For our American Wagyu non-control, believe it or not, this is a bone-in tenderloin.
01:48It started as a porterhouse, but then had that New York strip side removed.
01:52American Wagyu as a Wagyu category is our cheapest of the day,
01:56but this cut in particular is probably the most expensive you can find.
02:01And to complement it, check out what we have here.
02:03This is easily the biggest lobster tail I've ever seen.
02:08Take a look at the back.
02:09I mean, it's got all these crazy huge flippy floppies.
02:12And these just absolutely massive paddles.
02:16I mean, this thing is literally the same size as our cat.
02:19You want the lobster?
02:20She wants the lobster.
02:21Oh, oh, she wants the lobster.
02:22Cutting through the top and pulling over that jumbo tail meat.
02:26Hitting it with some honey Cajun seasoning and onto the grill.
02:30What we're left with is an extremely epic American Wagyu surf and turf
02:35with some Cajun butter over the top.
02:37At least visually, we are starting extremely hot.
02:40All right, guys, I hope you're hungry.
02:42We are about to try some of the best beef in the world.
02:46You got to see the last one we're cooking, too.
02:47It's the most preposterous cow I've ever seen.
02:50Dude, this is the most preposterous lobster tail I've ever seen.
02:53That thing is huge.
02:54It's a big boy.
02:55Where did you even get that thing?
02:56You don't want to know.
02:58Pretty big tail you got there.
02:59Whoa, whoa, whoa.
03:00Hands off the tail.
03:01Let me get a peek of that thing.
03:02Hey, let me.
03:03Hey, give me your tail.
03:04Give me your tail.
03:06Oh, right, right, right, right, right.
03:09Okay, starting with the non-control.
03:12I mean, if this is only our first of the day, I can't imagine how good things are going to get
03:16because that is everything I would ever want in a steak.
03:18I'm more impressed with the lobster because I heard the bigger the lobster gets, usually the tougher it is, right?
03:23This one's super juicy.
03:25It's like really tender.
03:26That was a great bite.
03:27Okay, to accurately determine what we think of our first steak, the American Wagyu, we, of course, have our control.
03:32It's just a regular ribeye.
03:34Just a good steak?
03:35Just good?
03:36I don't know if a steak can get better than that.
03:38I think it tastes like a really good prime grade steak.
03:40I wouldn't be able to tell that that's Wagyu.
03:42It is extremely rich.
03:43Could it be a little bit more beefy?
03:45Maybe, but there's no way I can rank that steak low.
03:48Let's rank.
03:49What?
03:50What are you at?
03:51That was one of the most incredible steaks I've ever had in my life.
03:54It was a really good steak.
03:55I'm trying to find, like, that one steak that blows me away, and I think this, out of all Wagyus, is, like, a little bit above average.
04:01This is a unique one.
04:03Next up, New Zealand Wagyu.
04:05Specifically, this is what happens when a cow from New Zealand is bred with a Japanese Wagyu cow that then grows up in New Zealand.
04:13We'll start with the control, and just like all Wagyu crossbreeds, it inherently has less marbling than, like, a purebred Japanese Wagyu cow.
04:22But what makes this one particularly unique is that this cow is also 100% grass-fed while living in New Zealand.
04:30Grass-fed is usually way too lean for me, so I'm curious if the fatty Wagyu component will balance it out for the world's best-tasting grass-fed steak, but we'll see.
04:40And for the non-control, it's time for brisket.
04:43And believe it or not, we're gonna try cooking it with these crazy-looking flax leaves we got shipped all the way from New Zealand.
04:49This New Zealand Wagyu brisket looks very similar to a normal brisket, but flipping it over, there's definitely some amazing marbling in there.
04:57And the fat cap seems to be rendering just like Wagyu fat would.
05:01And we'll start by trimming this up like your typical standard backyard Texas-style brisket.
05:06Now, to add to our New Zealand seasoning blend, we have something very unique.
05:10These are Tasmanian mountain peppers, native to the area with a more complex and fruity flavor profile than regular black pepper.
05:19Mmm, such a deep, complex flavor.
05:22It almost has like a licorice undertone, a bit of a kick.
05:25That is very different.
05:26Grinding them up, they almost have more of a ground coffee texture, but either way, into the spice blend.
05:32And now, we'll just generously season up our New Zealand Wagyu brisket.
05:38We'll get it on the grill, and I'll see you guys in about 10 hours.
05:42Alright guys, it has been exactly 11 hours.
05:45It has hit 180 internal.
05:47This is what we got.
05:48And that's where our New Zealand flax leaves come in.
05:52Max, are you sure those are flax leaves?
05:54I don't think about it.
05:55Is this a leaf?
05:55Didn't the website say this was a flax leaf?
05:57It doesn't look like a leaf.
05:59Where I'm from.
05:59That looks more like a New Zealand bush, but either way, we're going with it.
06:03My goal is these leaves will provide an earthy, New Zealand-inspired flavor, sort of like we get with banana leaves.
06:10What is happening?
06:11Yeah, these are definitely not leaves.
06:12It's just straw, I think.
06:14But either way, we're pushing forward and doing our best to get this brisket completely wrapped up, just like this.
06:20And we'll let this finish cooking.
06:22Well guys, it has been 16 long hours.
06:26Let's check on this brisket.
06:27Well, one thing's for certain, definitely smell the grass.
06:30I don't know if that's a good thing or a bad thing.
06:33I don't know what I was thinking here.
06:34Regardless, our New Zealand Wagyu brisket, at least visually, is looking pretty good.
06:40Let's slice.
06:41I mean, it looks juicy and it is definitely quite tender.
06:44The big question is whether the lean, grass-fed component will override the fact that it is technically a Wagyu crossbreed.
06:51And there's only one way to find out.
06:54All right, guys.
06:55New Zealand Wagyu.
06:56How crazy is that?
06:58I like that.
06:59I don't know if I like that.
07:00I'm definitely getting some grassy flavors going on.
07:03I feel like the bark is a little crunchy.
07:06It's a little grainy.
07:07Yeah.
07:07It's not overly rich for a brisket.
07:09It's a nice, like, lean brisket.
07:11I'm actually surprised it's Wagyu.
07:12Texture-wise, it's very similar to a regular, like, backyard brisket.
07:16There are some interesting flavors.
07:17It kind of reminds me of, like, a banana leaf.
07:19It's, like, herbal, floral.
07:21It's just different.
07:22Let's move over to the control.
07:24Can definitely tell if that's grass-fed.
07:26Not necessarily gamey, but very distinctive.
07:28It does have that really earthy flavor, almost like it was dipped in tea.
07:32But honestly, it tastes like a choice-grade grass-fed steak.
07:35I would never have thought that that's Wagyu.
07:37I like this one more than the first one.
07:38Really?
07:39I like steak that has a good bite and a good texture like that.
07:42The thing is, I don't love grass-fed in general.
07:44But in the realm of grass-fed, that's probably the best one I've ever had.
07:49No way.
07:50I think the texture is way better when it's not too fatty.
07:54And also, that brisket was super good.
07:56That is shocking.
07:57Our next Wagyu steak might have the least amount of marbling.
08:00But it is the one that I am, by far, most excited to cook.
08:04But what makes this steak unique is that when this cow was slaughtered, it was extremely old.
08:09Just like our first steak of the day, this is American Wagyu.
08:12A crossbreed between an American Angus cow and a Japanese Wagyu cow.
08:18Most cows are slaughtered at about two years old.
08:20This one is over three times older and makes for an extremely rare steak.
08:25It not only has 50% Japanese Wagyu genetics, but it also has all the unique flavor qualities that come with an older cow.
08:34This is my first opportunity to taste a more mature cow, but I've heard that they have a way deeper beefy flavor.
08:41And combining that with the rich Wagyu component, I have a feeling this could be one of the best tasting steaks in the world.
08:48Okay, cook this to the exact same internal temp as the others, but the color is just so much deeper and darker.
08:56A major difference due to the excessive age on this cow.
08:59Now, for the non-control, we have the deepest red-colored flank steak I've ever seen.
09:04I mean, this looks way more like bison or game meat than any sort of beef I've ever seen.
09:09I am shocked that this is technically considered American Wagyu.
09:13There appears to be, like, no marbling.
09:15We'll start by taking some nice slices the long way.
09:18And I'll get it lightly seasoned with salt.
09:20And black pepper.
09:25Let's sear.
09:26Keeping the heat high, the goal here is to try and quickly achieve a good crust, since these slices are so thin.
09:33As you can see, we've developed some nice color on the outside, but still extremely rare on the inside.
09:39Next step, we'll need this super flavorful and garlicky marinade.
09:43Some Asian, chili crisp, and sesame flavors in there, getting it all covered.
09:47And we'll let this marinate for a couple hours.
09:49And just like that, it's time to roll.
09:51Each slice will get its very own individual wrap of seaweed.
09:55And because the meat is marinated, it seems to be sticking and sealing on there quite well.
10:01And it's time for one final jumbo wrap.
10:04We'll get all those individual slices loaded up, and get them all wrapped up.
10:08We'll let this chill in the fridge.
10:10And after chilling, let's slice.
10:12This could be a mistake, but gonna try and get creative with the plating of this sauce.
10:16I got inspired to make this dish by Chef Mike.
10:19As you can tell, I'm a bit out of my comfort zone.
10:22Oh!
10:23See, this is why I like to keep things a little more classic.
10:26And when I try to get too fancy, things like this happen.
10:32Clearly, I was not made for the Michelin star kitchens.
10:35This sauce is great, though.
10:37I can't tell if this is beautiful, or if it looks like a five-year-old threw a bunch of stuff on a plate.
10:43But either way, let's taste some six-year-old American Wagyu.
10:47All right, guys.
10:48Six-year-old Wagyu cow.
10:51I love the marinade on that meat, but the meat is a little tough.
10:55Still chewing.
10:56Me too.
10:56I can't get it down.
10:58Very beefy beef.
11:00You get a lot of Asian components.
11:01It is a little too chewy, but I still really like it.
11:03Dude, I got a really weird taste in my mouth.
11:06Yeah, I'm like, thinking about eating this is grossing me out.
11:09To be fair, this one does look a little concerning.
11:11I don't know why it's that red.
11:13I cooked at the exact same temperature as the rest of these steaks.
11:17That bad?
11:18That is disgusting.
11:19What?
11:20I feel like I just took a bite of, like, an old person's arm or something.
11:25Well, you technically kind of did.
11:26I think you lack sophistication in your palate.
11:28It is chewy, though.
11:29I'm going to be straight up with you.
11:30It has a weird, funky, twainy, old flavor.
11:34It is different.
11:35It's a bit more chewy.
11:36The fat is almost, like, waxy.
11:38Yeah, I mean, realistically, it's not going to rank high.
11:41All right.
11:41This might seem low.
11:43I will admit, I didn't know that that was, like, a 95-year-old cow.
11:46I might think it's a little bit better.
11:48They're overreacting.
11:49As we move up in marbling, we head down to Australia because this is Australian Wagyu.
11:55This is the result of an Australian cow that was crossbred with a Japanese Wagyu cow.
12:02And as you can see, we're finally approaching some truly significant marbling.
12:07Australian Wagyu is typically going to be more marbled than other crosses like American Wagyu,
12:12but it's, of course, still miles away from the fully authentic purebred stuff from Japan.
12:18Keep in mind that at the end of the video, we are cooking the world's strongest genetically modified Wagyu cow,
12:25which will undoubtedly be crazier, but still, the result of this one is some of the most highly sought-after and balanced beef.
12:33You get the beefiness and steaky texture from the Australian Angus parent,
12:37but you also get a very high proportion of fatty richness from the Japanese Wagyu parent.
12:43I can already tell you with this one that we are in for a treat.
12:46And for the non-control, yes, believe it or not, we're cooking this cut right here.
12:51It is exactly what you think it is.
12:54The oxtail.
12:55You really, you really had me go in there.
12:57Oxtail is a cut that often gets forgotten, but if you're in the know, you know that few things compare.
13:03In Australian Wagyu form, the marbling is out of control.
13:07As you can see, it has this just insanely rich marbling on there.
13:12And then right through the center, we have this super strange texture to some sort of cartilage,
13:18but it's kind of gooey like jello.
13:20It looks like the weakness.
13:22That's really strange to you.
13:25I got some serious problems here.
13:27We'll get these trimmed up, and what we're making is some melt-in-your-mouth banana leaf barbacoa.
13:33Once rendered down, oxtails, in my opinion, have more flavor than brisket or even beef cheeks,
13:39so I'm very interested to see how it works in barbacoa form.
13:43With them seared, let's move on.
13:45Next up, we'll need some banana leaves, and I'll use them to line this pot here, just like so.
13:51And now we'll go in with those beautifully seared oxtails.
13:55From here, we'll finish our braising liquid by adding in just a bit more beef stock.
13:59Got all sorts of great barbacoa flavors and chilies in there, and we'll get it all completely blended.
14:08Ooh, I mean, it's smoky, smells a little spicy.
14:11That's gonna be good.
14:12Just covering with a bit more stock.
14:14We'll seal in those leaves, and we'll let it braise.
14:18All right, we've let this go pretty much all day, and it should be done.
14:23Ooh, smells unbelievable.
14:25Let's see what we got in here.
14:27I mean, they look super saucy and flavorful, topped with more of that sauce and some lime juice.
14:33I cannot wait to give these a shot.
14:36All right, Australian Wagyu.
14:38We are fully gloved up for this one.
14:41So much collagen, but it isn't too rich.
14:43Like, it just melts in your mouth.
14:45This might be the most underrated cut on the entire cow, if cooked correctly.
14:49I think there's something about cooking oxtail this way in, like, a stew.
14:53It always turns out really good.
14:55It just works.
14:56It just works.
14:56One of my favorite parts is that little gummy knob.
14:59It has that cartilage and collagen that's just kind of broken down and gooey.
15:04Sounds gross, but tastes great.
15:06I think this might be one of my new favorite cuts.
15:08All right, let's move over to the control.
15:10You really get that Wagyu fat flavor.
15:13For me, it's all about the texture.
15:14Yes, it's extremely rich and, like, Wagyu fatty, but it still has a nice chew to it.
15:19It's not like Wagyu A5 that's just, like, butter.
15:21It's really nicely balanced.
15:23Whoa.
15:23Dude, you're just erratic with your scores, Kyle.
15:25I think I'm consistent.
15:27Yeah, consistently inconsistent.
15:28One of our most unique of the day, this is Argentinian Wagyu.
15:33A cross between an Argentinian cow and a Japanese Wagyu cow, resulting in a steak that, right off the bat, I can tell you, will be very different than the rest.
15:44Our control Argentinian Wagyu ribeye has this super unique yellowish tinge to the fat, which is likely the result of a more grass-heavy diet, but I've really never seen this before.
15:55It also has some extremely intense marbling, which is very surprising.
15:59Most South American beef I've come across is usually on the lean side.
16:03I'm used to seeing very deep red meat with limited fattiness, so this is honestly blowing my mind right now.
16:10It's clear we have a significant fat content from the Wagyu genetics, but especially slicing into it, take a look at how deep red that color is.
16:20I hope this isn't a letdown like the New Zealand grass-fed Wagyu was, because this combination of marbling and color is giving me extremely high hopes right now.
16:30Okay, guys, for our non-control, genuinely, this is one of the craziest steaks I think I've ever seen.
16:36I mean, it'll knock your socks off.
16:38This is what's known in Argentina as tapa de asada.
16:41As you can see, the marbling is just out of control, and while not exactly the same as a ribeye cap, that is the direct English translation, and it's a prized cut in Argentina.
16:54And it's time we assemble our marinade.
16:57This is my first time ever cooking this cut, so figured we'd try out a little chimichurri marinade.
17:02Herbs, garlic, chili, lemon, and olive oil.
17:05This is not only just an amazing sauce, but can also double as an amazing marinade.
17:10Honestly, I could drink this as is.
17:12We'll completely cover the steak, massaging in all those flavors.
17:16You can't tell me that doesn't already look mouth-watering.
17:19We've let this marinate for a couple hours.
17:21Let's get it on the grill.
17:22I'm not 100% sure what the ideal internal temp is for this particular cut, but figured we can't go wrong with medium-rare and a nice sear.
17:31We'll give it a 10-minute rest, and it's finally time to slice.
17:35I mean, it looks extremely juicy.
17:38Let's find out if Argentinian Wagyu tastes as good as it looks.
17:42Argentinian Wagyu.
17:44That doesn't taste like Wagyu.
17:46It's got a little chew to it, but flavor-wise, that is out of control.
17:48And that chimichurri just cuts down on that richness.
17:51Dude, I want to put that chimichurri on this steak.
17:53Well, let's first taste it by itself.
17:54Probably the most unique-looking steak of the day.
17:57That is completely different than any other steak we've had today.
18:00The beefiness is out of control, but it still has the richness and the texture of a Wagyu steak.
18:06I totally agree.
18:07This is my new favorite of the day.
18:09After the last one, I like this one even more.
18:11As you guys might expect, I've eaten an ungodly amount of steak that might be the best steak I've ever had in my entire life.
18:19Because it just has everything.
18:21It has the beefiness.
18:22It has the richness.
18:23It's super tender, but it's not too much of anything.
18:26Shout out Corte Argentino.
18:28Oh!
18:29That is crazy.
18:30I fail to believe that we're going to have a better steak than that today.
18:33Maybe ever.
18:34Okay, we're starting to get into some very serious steaks.
18:38This right here is full-blood American Wagyu.
18:42This is where things start to get truly wild.
18:45To be labeled full-blood, it means that both parents of this cow are 100% Japanese Wagyu.
18:51That embryo is then placed inside an American surrogate cow to be birthed and then grow up in America.
18:58Hence the American Wagyu component to the name.
19:02The result is an ultra-marbled steak, but if this breeding concept is mind-blowing to you, don't worry.
19:08You are not alone.
19:09Unlike normal American Wagyu, where one parent is Japanese and the other is American,
19:15this steak is the result of 100% Japanese Wagyu parents and an embryo transfer.
19:21What it means is even more marbling, a way higher cost, and significantly more rarity.
19:28But only time will tell if all this extra effort was actually worth it.
19:32And for the non-control, we have possibly the best-looking New York strip I've ever seen.
19:37Phenomenal-looking marbling in color.
19:39I just really hope that what I have planned for doesn't completely ruin this steak,
19:44because this is very much an experiment.
19:46And to cook this thing, check out the contraption we got today.
19:49This is a cold-smoking device that essentially allows you to smoke meat at room temp by adding in first some charcoal.
19:57Next up, we got the wood that's going to provide a whole bunch of flavor.
20:00And you already know, it's that apple wood.
20:03We'll throw on the top and get it outside.
20:05By separating the cold-smoker unit from the grill,
20:08none of the heat from the lit charcoal and wood touches the food,
20:11but all that cool smoke still penetrates deeply.
20:14What this should do is allow us to achieve an extra-smoky final product.
20:19And let's get it on the grill.
20:21Normally, we need to remove a smoked steak once the internal temp is reached,
20:25but in this case, I'm able to cold-smoke this steak for hours for extra flavor.
20:29All right, we've given this thing a solid three hours of smoke.
20:33This is what it's looking like.
20:35The smoke seems to have really darkened up the color of the meat and the fat cap,
20:39but it's still completely raw on the inside.
20:42Whew!
20:42That is extremely smoky smelling.
20:45I hope it's not, like, over-smoked.
20:47Only thing left to do is throw it back on its rack
20:49and into the fridge to mellow out and dry brine overnight.
20:53It's been 12 hours, and our cold-smoked steak is dry-brined and finally ready to cook.
20:58And we'll start by searing off the fat cap, just nicely rendering it down,
21:03and we'll proceed with cooking the steak normally.
21:05The smell is super unique.
21:07You definitely get that smoke.
21:09It kind of reminds me of a hot dog.
21:11My big fear is that this steak is going to be way too smoky and, like, sooty tasting,
21:15but visually, it looks absolutely perfect.
21:18Insane crust from the dry brine in a nice rosy pink.
21:22Time for the moment of truth.
21:23All right, guys, we have officially made it to 100% Japanese Wagyu Cow Genetics,
21:28which means it should be pretty crazy.
21:30That's crazy.
21:30All right, so this has been cold-smoked.
21:34People eat my steak, and they just start laughing.
21:36It tastes like a hot dog.
21:38It tastes exactly like a hot dog.
21:40It is extremely smoky.
21:41It's also very, very rich and fatty, like a hot dog would be.
21:45I see your point.
21:46It does taste a bit like a hot dog.
21:48I made this for you!
21:50All right, let's move over to the control.
21:52Just an explosion of flavor.
21:53So rich, so fatty, but not too fatty for me.
21:57This reminds me of the first one a little bit,
21:58where it tastes almost more like a prime-grade steak.
22:01However, the fat on this one, you do taste that Wagyu-y flavor, which I really like.
22:06Give me that steak in any context, and I would be like, that is a 10 out of 10 steak.
22:10But if we're comparing it to truly the best of the best, we'll see where it lands.
22:14We're definitely in the upper echelon of steaks, even within the upper echelon.
22:20Okay, guys, with this steak right here, we are just one step below the holy grail of beef.
22:26This steak right here is Australian Wagyu full blood.
22:30This steak is the result of 100% Japanese Wagyu parents.
22:34With the embryo formed, it was then placed inside an Australian Wagyu surrogate cow
22:39to grow up and become what's known as 100% full-blood Australian Wagyu cow.
22:45Exact same concept as the last, only this time the embryo was placed inside an Australian cow
22:51rather than an American cow.
22:53In theory, this should result in an even more marbled and rich steak,
22:57basically as close to real Wagyu as possible,
23:00given that genetically it is 100% Japanese.
23:04I'm very interested in seeing if there's a noticeable difference.
23:07For the non-control, we have the craziest looking beef cheeks I've ever seen.
23:12I mean, the marbling on these is absolutely absurd,
23:15and what I'm going to attempt is to turn these into bacon.
23:19However, cheeks do have a lot of connective tissue,
23:23so really I have no idea if this will actually work.
23:27We'll throw down a little bit of that bacon cure in with the cheeks,
23:30and we'll finish by completely covering in the rest of that cure.
23:36And I'll see you guys in seven long days.
23:39One week later...
23:41The long wait is finally up.
23:43I cannot wait to see what's going on with these.
23:46They've definitely firmed up quite a bit,
23:49and interestingly, it almost feels like it's waterlogged.
23:52It just seems packed with moisture right now.
23:54Gave them a quick rinse,
23:55and you can just see how pronounced that marbling is at this point.
23:59It is wild.
24:00We'll pat it nice and dry,
24:02and we'll get it on the smoker.
24:03Only took a few hours to reach 155 Fahrenheit internal,
24:07and it has this beautiful color.
24:09The red-colored cure has definitely penetrated all the way through,
24:13and I'll take some nice slices of smoky bacon.
24:16The only thing left to do...
24:18...is fry them up.
24:19Bacon does require this two-step cooking process of smoking, then searing,
24:24so I'm hopeful that these multiple steps will get it rendered enough to be tender and crispy.
24:29When there's homemade bacon, there's only one option.
24:32Mayo, lettuce, piling high with that full-blood Australian Wagyu Cheap bacon,
24:38tomatoes that we, of course, season,
24:40a lot of effort for one sandwich.
24:43Let's see if it was all worth it.
24:45I love this style of bacon where it's not a streaky fat like pork belly,
24:50because the whole thing is just amazing bacon.
24:52Flavor is absolutely incredible.
24:54There is that weird seam on a cheek, though.
24:57I did slice it pretty thin, so it shouldn't have been too bad,
24:59but there is, like, a lot of collagen in there,
25:02and that's why beef cheeks are best fully broken down and braised,
25:06kind of like the oxtail.
25:07My one issue is I love bacon to be really, really crispy,
25:10but this did have a chew to it.
25:12All right, let's move over to the control.
25:14Again, 100% Japanese genetics,
25:17but these cows were living in Australia,
25:18so we're getting very close to the best of the best here.
25:22Let's see how it tastes.
25:23That is my second favorite of the day.
25:25Really?
25:25That is so good.
25:26It's like biting into a steak gusher.
25:28I know we've used that term before,
25:30but it's literally just, mm.
25:31It's really good,
25:32but you have to really like a super-rich buttery thing
25:35without too much of a bite.
25:36What I will say is this, to me,
25:38is very similar to even American Wagyu,
25:41regular Australian Wagyu.
25:42They're all in the same ballpark.
25:44This one may be a little bit elevated.
25:47Seems like a very moderate score cow.
25:49It's really good.
25:50I just liked other ones more.
25:52We have finally made it to what many consider
25:55to be the best of the best.
25:57This is true Japanese Wagyu A5.
26:00This steak is the result of two 100% Japanese Wagyu parents,
26:05and for the first time today,
26:06this cow was born and actually grew up in Japan.
26:10The result is a steak that is absolutely
26:12maxing out the marbling scores.
26:15It commands the highest price premium,
26:17and even the size of the ribeye itself is different,
26:20just absolutely massive.
26:22I've had the privilege to cook real Wagyu A5
26:24more times than I can count,
26:26but to this day,
26:27it is still an extremely exciting moment.
26:29This is a steak that's meant to be savored in small amounts.
26:33It is truly a culinary experience.
26:36And for the non-control,
26:37we have something so unique I've literally never seen this before.
26:42This is a massive hunk of boneless Wagyu A5 chuck short rib.
26:47It's rare to see such a unique cut with Wagyu A5,
26:50so we're going all out with Wagyu A5 pastrami.
26:54And let's assemble the brine.
26:57We'll add the water,
26:58the salt,
27:00sugar,
27:01this is our pink curing salt,
27:03followed by pickling spice,
27:04mustard seeds,
27:05and fresh garlic,
27:06mixing that up.
27:08Brought it to a quick boil,
27:09and adding some ice to dilute and cool it off.
27:12And in with the Wagyu A5 short rib.
27:15Into the fridge for seven days.
27:16I'll see you guys in about a week.
27:18Well, it's been a little over a week.
27:23Let's see what we got.
27:24The short rib seems to have taken on a palish color,
27:27but we just need to trust the process.
27:29On with a salt-free pastrami rub,
27:32getting both sides,
27:33and we'll get it on the grill.
27:35And here she is.
27:37It took eight hours to finally become probe tender,
27:41and that bark is barking.
27:43Slicing into it,
27:44this deep red color tells us the cure has fully penetrated.
27:49That is tender.
27:50To assemble the pastrami on rye,
27:52we'll need some mustard,
27:53some thick layers of Wagyu A5 pastrami,
27:56and that's it.
27:57Once again, potentially the hardest I've ever worked for a sandwich.
28:01Hopes could not be higher.
28:03Okay, guys, we have made it to the holy grail of beef,
28:07Wagyu A5.
28:09Wow.
28:09That's incredible.
28:10I'm not sure if it's just in my head,
28:12but I think the pastrami cure
28:13is giving it more of a bite than Japanese Wagyu usually has.
28:17There's something about pastrami.
28:18It might be the allspice.
28:20It just gives it this super complex flavor.
28:22That might be the best pastrami I've ever had in my life.
28:24It works really well,
28:25but honestly, I'd choose like a Katz's pastrami over that pastrami.
28:28I just made you the world's most expensive pastrami sandwich.
28:31Basically, you hate it.
28:32Anyway, let's try the control here.
28:35I mean, that right there is hard to beat.
28:36Just so rich, but also so sweet.
28:40Like, oh, it's so good.
28:41It's the flavor of the fat for me
28:43that is just way better than anything else.
28:46I wish there was more bite to that one.
28:49Also, keep in mind,
28:49this is like our 10th super fatty steak of the day.
28:52So there's definitely some-
28:53Flavor fatigue.
28:54Certainly some flavor fatigue going on here.
28:56You just can't compare this steak
28:58to like a regular USTA choice.
29:01Kyle, what are you doing?
29:02Flavor fatigue, man.
29:03Is that an apple?
29:04Yeah, you want to bite it?
29:05Honestly, kind of.
29:05No.
29:06All I'm going to say, Kyle,
29:08is I hope you do not disrespect the Wagyu A5 with your score.
29:12I'm not going to disrespect it like that.
29:14I'm going to respect the beef.
29:15What it means is it's finally time
29:17to cook the world's strongest Wagyu.
29:20All right, guys, the time is finally here.
29:24This right here might just be
29:26the rarest Wagyu steak in the entire world.
29:30In the palm of my hand.
29:32Now, I know the marbling on this steak
29:33isn't quite as crazy as some of the other ones,
29:36today, but when you hear the story behind this steak,
29:38you'll understand why it's blowing my mind.
29:40We recently got in touch with this crazy farmer
29:43out in Florida who did the unthinkable.
29:45And what it means is we can pretty confidently say
29:47that this is the only steak like this in America
29:50and probably the whole world.
29:52Basically, he took a Japanese Wagyu cow
29:54and bred it with a Belgian blue
29:57to produce the world's rarest
29:59and strongest Wagyu cow in the world.
30:02In fact, the farmer told us he believes
30:03he's the only person in the world
30:05to have ever done this.
30:07I'm just dying to see how this steak tastes.
30:10Let's season up the control.
30:12So what exactly is a Belgian blue cow, you ask?
30:15They're a massive, heavily muscled cow
30:17known for their double muscling,
30:20which is caused by a genetic mutation
30:21in the myostatin gene
30:23that inhibits the usual limits of muscle growth.
30:26The result is extreme muscle development,
30:29an unbelievable distinctive physique,
30:32and when it comes to eating, relatively lean meat.
30:34And that's what makes this interesting.
30:37By breeding with a Wagyu cow,
30:39we artificially inject fatty marbling
30:41into the cow's bloodline,
30:43resulting in this Frankensteak
30:44that we're about to taste.
30:46And for our non-control,
30:47we have something that I've actually never seen before.
30:50This is a beef rib that's essentially been cut
30:52into the same exact shape and size
30:55as a pork spare rib.
30:56And to cook these, you already know,
30:58it's gotta be Korean barbecue.
31:01Now, the first thing I'm gonna do
31:02is try something I've never done before.
31:04I'm slicing in this crosshatch pattern
31:06to hopefully render out the fat more than usual,
31:08and potentially allow us to cook this
31:10closer to medium rare.
31:12What's also going to hopefully allow that
31:14is the marinade.
31:15Korean barbecue marinades often contain
31:17either kiwi or Asian pear,
31:19which dramatically tenderizes meat.
31:22And we'll marinate overnight.
31:23It's been 12 hours, time to sear.
31:26Normally, we'd go low and slow for hours
31:28on a whole short rib.
31:29But between the scoring of the meat
31:31and the tenderizing marinade,
31:33I'm hoping that we can still achieve tenderness.
31:36And my favorite part about cooking in this studio
31:38is that we have a super advanced ventilation system.
31:41It's perfect.
31:42Notice how all the smoke is perfectly moving
31:44in this direction?
31:45It's seamless.
31:47We should, uh, really get a vent.
31:49No, we're good.
31:50I mean, one thing I'll say is
31:51it does work very well.
31:52Look at that flow.
31:53You know what it's like?
31:54It's like a Kirby.
31:57You know what I'm talking about.
31:58You know what I'm talking about?
31:59You know what I'm talking about.
32:00We've developed some absolutely beautiful color
32:02as those sugars have caramelized.
32:05These look absolutely mind-blowingly good.
32:08There's only one thing left to do.
32:10All right, guys, we have made it.
32:11This right here may just be
32:13the most unique steak in the entire world.
32:16There's not many of these.
32:18Is it going to taste extra protein-y or something?
32:21Like, what does strong taste like?
32:23We don't find out.
32:23I think the texture and flavor is very altered
32:27because it's sitting in a marinade.
32:28It's being tenderized.
32:29But it's like, it's really good.
32:31Does it taste super jacked to you?
32:32Tastes like moderately jacked.
32:34Kind of like you.
32:35Me versus like Chef Rush.
32:36Yeah, we'll go with that.
32:37It all comes down to this.
32:39Our control.
32:40World's strongest wagyu.
32:42Let's taste.
32:43That tastes jacked.
32:45That is one of the most unique tasting steaks
32:47I've ever had in my life.
32:49I can't tell if it's super tender or super chewy.
32:52It has a completely different grain and muscle fiber situation than a typical steak.
32:58I'm getting some funky twang that's like the mix between beef and lamb combined.
33:04And maybe like a little dry-aged funk as well.
33:08I don't know if I like this.
33:09It definitely has that grass-fed twang to it.
33:11It's going to be a tough one to rank.
33:13It's just a step above that six-year-old cow for me.
33:17It wasn't my favorite.
33:18I think it's way better than the six-year-old.
33:20But in the grand scheme of wagyu, in like the world's best beef, it's not at the top for me.
33:25Well, there it is, guys.
33:26Turns out the world's strongest cow isn't the world's best tasting cow.
33:30But either way, really hope you guys enjoyed the video.
33:32If you are interested in supporting the channel, click down below.
33:35Check out Max Jerky.
33:36We appreciate the support and we'll see you next time.
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