Can you actually make a delicious steak out of every animal? ๐ฅฉ๐ฅ
Welcome to the ultimate culinary experiment! In this video, we are sourcing, seasoning, grilling, and taste-testing the steak of every single animal. We break down the cooking process for classic cuts like beef, lamb, and goat, before moving into rare, exotic wild cuts to see how they compare in tenderness, juiciness, and flavor!
Watch until the very end to see which animal steak takes the crownโthe final ranking will completely surprise you!
๐ If you love extreme food challenges, unique recipes, and wild cooking experiments, please FOLLOW the channel, leave a LIKE, and drop a COMMENT! New videos uploaded regularly.
โจ FEATURING:
- Classic Steaks (Beef Ribeye, Wagyu, Lamb Chops)
- Wild & Exotic Cuts (Deer, Buffalo, and more!)
- The Ultimate Taste Test & Scoring
#cooking #steak #foodchallenge #exoticmeat #chef #viralcooking #foodie #satisfyingfood #meatlover #grilling #steakrecipe #culinary
cooking every animal steak, cooking every animal, exotic meat taste test, testing every animal steak, rare meat cooking, how to cook steak, extreme food challenge, world rarest steak, funny cooking reaction, satisfying food video, dailymotion cooking, masterchef style, grilling meats
Welcome to the ultimate culinary experiment! In this video, we are sourcing, seasoning, grilling, and taste-testing the steak of every single animal. We break down the cooking process for classic cuts like beef, lamb, and goat, before moving into rare, exotic wild cuts to see how they compare in tenderness, juiciness, and flavor!
Watch until the very end to see which animal steak takes the crownโthe final ranking will completely surprise you!
๐ If you love extreme food challenges, unique recipes, and wild cooking experiments, please FOLLOW the channel, leave a LIKE, and drop a COMMENT! New videos uploaded regularly.
โจ FEATURING:
- Classic Steaks (Beef Ribeye, Wagyu, Lamb Chops)
- Wild & Exotic Cuts (Deer, Buffalo, and more!)
- The Ultimate Taste Test & Scoring
#cooking #steak #foodchallenge #exoticmeat #chef #viralcooking #foodie #satisfyingfood #meatlover #grilling #steakrecipe #culinary
cooking every animal steak, cooking every animal, exotic meat taste test, testing every animal steak, rare meat cooking, how to cook steak, extreme food challenge, world rarest steak, funny cooking reaction, satisfying food video, dailymotion cooking, masterchef style, grilling meats
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FunTranscript
00:00These are frog legs and this is a flamethrower and today we're going to be cooking 15 different
00:06exotic steaks in some of the craziest ways you can ever think of. From molten fire on Wagyu
00:13tomahawk to a deep fried eight foot snake, we're cooking everything starting with these frog legs.
00:19The only thing is I feel like these legs need a little more crisps. Whoa, that is super hot.
00:24Now that these legs are cooked, I'm going to taste it and put it on a tier ranking list.
00:28That way we can compare our flame chard swamp meat to other crazy things
00:32we're going to be eating like cryo seared python, campfire cooked yak, and so much more.
00:40It's almost like a cross between fish and something that has really lean meat.
00:44Considering I didn't put any seasonings on this at all, this is actually pretty decent on the tier list.
00:49I'm going to give it a C and now on to cooking a giant snake.
00:53For this next dish, I can almost guarantee we are going to be the first people to prepare
00:57a python this way because we're making cryo seared steak. Bull. Snake. Cryo seared snake.
01:03Few predators are as terrifying as a giant python. These snakes can grow longer than a school bus,
01:09swallow prey whole, and possess enough muscle to crush animals several times their size.
01:13In places like Florida, they've become such effective hunters that they've completely
01:17disrupted the local ecosystems. But today, instead of worrying about being eaten by one,
01:22we're seeing whether one of the world's largest snakes tastes as intimidating as it looks.
01:26Specifically, after we cook it at negative 400 degrees Fahrenheit.
01:30So there's going to be three parts to cooking this, and the first one is going to be searing
01:34this python all the way around. So we're going to put it in a cast iron skillet. Lucky for me,
01:39it's nearly impossible to mess up searing anything. I say that because this happened right as we were
01:44finishing up. Ow. Ow. That hurts. Once the python took on enough heat, it started to look like a
01:51roller coaster out of a horror movie. Twists and turns in every corner and teeth that look like
01:55they're ready to strike at any moment. If this is what it looks like just from increasing the temperature,
02:00who knows what it'll look like when I put it at negative 400 degrees. That's what we've got this
02:04liquid nitrogen tank for. We're going to be submerging it in the coldest available liquid that you're
02:09legally able to buy. From there, we're deep frying it in gallons of hot oil. So how this works is
02:14the
02:14snake is currently getting below freezing temperatures. Because the contrast in temperature
02:19is going to be so intense, it's going to make it so it deep fries significantly faster. I will bring
02:23this over. This is so cool. We're going to grab the cryo-seared snake, put it directly into our deep
02:29frying pot. Wow, that is freezing cold. Going to go ahead and slowly lower this in. After only a few
02:34minutes in the deep fryer, this snake was looking delicious. But looks don't get you very far on a
02:38tier list. Taste does. This was a huge success. This snake is fully cooked. Look at this thing. And not
02:43only
02:44that, but I can even see the little parts of his spine and the overall anatomy of this snake, it's
02:49super cool. To get the steak of this snake, we're going to want to go to the thickest part of
02:53it,
02:53which is going to be the middle of its body. Look at this char right over here. This looks delicious.
02:57When I cut into it, it was actually surprising how much meat I was able to get.
03:04Oh my goodness. That's actually delicious. Exactly like chicken. The cryo-sear is something that you
03:10should not sleep on at all. Next up, we've got a turtle. Turtles have been around since before the
03:15dinosaurs disappeared, surviving multiple mass extinctions while changing very little over
03:19millions of years. Protected by a shell that acts like built-in armor, they seem almost indestructible.
03:24But for centuries, many cultures have considered turtle meat a delicacy. We're about to find out
03:29whether this ancient survivor deserves its reputation or if some creatures are more impressive alive than
03:34they are on a dinner plate. For this next steak, we're going to be getting inspiration from the survival
03:38expert bear grills when he cooks a turtle. That's right. This is actual turtle meat on my cutting
03:43board. In his cooking style, he gets the shell of a turtle and he's going to be stuffing the meat
03:48inside the shell. So the plan is to put this turtle shell in the grill and then let it heat
03:52up so much
03:52that the shell gets brittle and we're going to be able to crack into it like a mallet. Whoa, that
03:56is a hot
03:56grill. This is nowhere near the ideal way to cook it, but if you were in a true survival situation,
04:02minus the grill, this is how you do it. After cooking for 20 minutes, the shell is completely charred,
04:08meaning it's brittle and perfectly ready to be cracked. But is this going to be a success?
04:13So the idea behind this is that the turtle shell is supposed to like pressure cook the meat and
04:18honestly, it looks pretty gnarly. Oh my God. Look, there's a nice char on the outside. I can also feel
04:23that the shell itself feels entirely brittle. Like I'm very confident I could break this with my hands,
04:27but we're going to use safety precautions. That's why I have my glasses on. I'm also going to be using
04:31a mallet and I'm also seeing that the meat looks super well cooked. Let's get to cracking. Oh,
04:37it works. No freaking way. Now we just go ahead and reach on in there. This is crazy.
04:44And this meat looks good, like very well cooked. Oh, it got on me a little bit. This meat looks
04:49super
04:49good. Ow, ow, it's super hot. All right. So this is easily the gnarliest way I've ever cooked anything.
04:55Let's go ahead and take a bite. It's like incredibly gamey and also has like a little
05:04bit of a swampy taste to it. Like it's like a cross between fish and pork. That's the best way
05:08to
05:08describe it. Even with my first bite being not so delicious, I had a feeling my second bite was
05:13going to be much better. Also keep in mind, I didn't season this or anything. It's literally just
05:17the taste of turtle. I think I'm going to hard pass on this one. And now onto an electric eel.
05:22With a body
05:23that looks more like a snake than a fish, eels have been terrifying swimmers and fascinating
05:27scientists for centuries. Some species grow over 10 feet long, while others travel thousands of
05:32miles across the ocean during one of the most mysterious migrations in the animal kingdom.
05:36This video is sponsored by Typhur. But despite their intimidating appearance,
05:40eels are considered a delicacy in many cultures around the world. Today, I'm determined to find out
05:45whether this slippery predator tastes as impressive as its reputation suggests. I present to you
05:50my ultra fast cooking contraption. We're going to be making our very own electric eel, but we don't
05:55have it yet because first I need to show you how it works by using this pickle. These two conductors
06:00have copper wire tied to them and we're going to plug this into an outlet. By the way, do not
06:04try this
06:04at home. Next, we're going to put it into the pickle or whatever we're trying to cook and electricity is
06:09going to run throughout it. Dim the lights. Three, two, one. Dang, that is so sick. Look, you can see
06:16it all
06:16throughout the pickle. Right now, volts of electricity are going into the pickle and making it light up
06:22from all angles. So in theory, if we do this with an eel, the electricity will cook it, right? So
06:27this
06:27contraption is slightly different and how it works is that the copper wire will run electricity into
06:32the metal grates and the electricity will cook the eel inside at rapid speed. I've never done this. It's
06:37kind of scary to be honest. So we're going to go ahead and lay the metal grates down just like
06:41this and
06:41roll this eel up. You want the sharp parts of the metal grate on the eel as deep as it'll
06:46go. Then
06:47you're going to sandwich it in and make sure the metal grates really pierce it. There we go. Feels
06:51like it's in there. Now this next part is very important. We need two glass cups because glass
06:56does not conduct electricity. The one thing is that if this works and cooks it well, you have to
07:00subscribe. Oh my God, I hear it. Do you hear that? Look at that, bro. It's cooking. All right,
07:08we're going to plug it in one more time and just let it be for like a while. Much, much,
07:12much later.
07:13All right, well, this has been cooking for like 10 minutes. My entire house smells like electric eel
07:17now. Not in the way you hope either. It's actually so fun to just watch this happen,
07:21but we're going to go ahead and unplug. I'll admit that was pretty cool, but the goal isn't to do
07:27a
07:27fun science experiment. It's to see if this is a viable way to cook an animal's meat. Is this going
07:31to
07:31change the way people cook forever or will it be a complete fail? Wow, look at that. It's cooked for
07:37real.
07:37This eel is also like really freaking hot. I would have never expected that. Ow, it's really hot. All
07:42there is left to do is try the electric eel. I'm kind of excited.
07:47Mmm. With an absolute gut. Really hot. This must be the eels we eat in the restaurants because it
07:53tastes exactly the same. I like this. Believe it or not, I love the way this electric eel tastes.
07:57I'm putting it at a B tier, two grades above the turtle. And now onto a Wagyu tomahawk. Wagyu beef
08:03has
08:03become famous for its extreme marbling with fat distributed so perfectly throughout the
08:07meat that it almost looks fake. While traditional Japanese Wagyu often seals the spotlight, American
08:12Wagyu combines the legendary marbling with the size and flavor of American cattle. The result? A steak
08:17that many people claim delivers the best of both worlds. I had to come to this warehouse because
08:22it's the only place that could handle this level of temperature we're going to be cooking at. And the
08:26craziest part is we're not using an oven at all. To cook this steak, we came to a glass working
08:30shop.
08:31We're going to heat up two pieces of glass to temperatures in the thousands of degrees and press them
08:36against our snake. In theory, this should work, but will it? This glass right now is 1,150 degrees.
08:43We're going to get it up to 2,000. Safety first. That's why I have my goggles. As we put
08:47the glass
08:47in the fire, it turned bright orange on every side and even started to melt a little bit. Oh my
08:52god,
08:53the glass is literally like becoming liquid. After repeating this process with two glasses,
08:57it was time to put the steak in between. With the difference in temperature from the steak being cold
09:01and the glass being so hot, a bunch of smoke was created almost instantly. Immediately, it smells
09:06so amazing, guys. I can smell the fat burning off of the steak and even right here, you see the
09:11juices
09:11just blowing out of it. But this is a thick steak and to cook this all the way through, we're
09:16going to
09:16have to do the unthinkable. This flame is over 3,000 degrees right now, so this steak is cooking at
09:22a rate
09:22that no steak has been cooked. Ow! That's really hot. I'm not exaggerating. This flame is so hot
09:28that the fat is flying off the steak in every direction. As it mesmerizes me, I got curious.
09:33Is cooking a steak like this and having it turn out good even possible? All there is left to do
09:37is take
09:38a bite. It has a nice char on the outside and on the inside, it's just so fatty and juicy.
09:46As I'm
09:47biting into it, it's literally melting in my mouth. This steak is a huge success. And now onto a wild
09:54boar. Wild boars are built like tanks, equipped with razor sharp tusks, thick hides, and enough
09:59aggression to fight predators much larger than themselves. They've spread across huge portions
10:04of the world and become one of the most destructive invasive animals on the planet. But today, we're
10:08taking one of these beasts and turning it into a massive slow cooked meal. Now, the reason this is
10:13the best part of the boar is because the back part of any boar's legs are by far the thickest.
10:17It's
10:18going to have the biggest amount of meat and fat content on it. And for that reason, it's going to
10:22be absolutely delicious. But everybody knows the best things in life come with time. And for that
10:26reason, we're going to be slow cooking it. Before we put this in the smoker, we need to get a
10:30perfect
10:30crust of seasoning on it. And as a binder, we're going to be using Dijon mustard. Mustard is the perfect
10:35thing to bind seasonings to your meat. It's pasty, so you won't lose any and adds a whole depth of
10:40flavor on its own. Let's go ahead and put an outrageous amount of Dijon on there. Let's get
10:44a good spread. We want it to really coat the outside of the boar. This already looks so freaking
10:50good, guys. Now, I'm going to put an outrageous amount of steak seasoning on it and go ahead and
10:54pat it in. All right, now we're going to put it on our mini smoker. Thing is so freaking hot.
10:58Not only that, but they call it a slow cook for a reason. We're going to let this pig sit
11:03in the smoker
11:03for several hours so it gets a deep penetration of flavor and tenderness. And now onto the ostrich.
11:10If dinosaurs were still alive today, an ostrich is probably the closest thing we'd have. Towering
11:15nearly nine feet tall, armed with powerful legs, and capable of running faster than many cars can
11:19drive throughout a neighborhood, these birds are built for survival. They're so dangerous that
11:24a single kick can seriously injure a predator. But today, we're not worried about getting kicked.
11:28We're finding out whether the most intimidating birds on earth taste better than the animals it's
11:32running from. There are these services here in Miami where you pay $50,000 at a nightclub,
11:37and people come out and celebrate. We'll give you drinks and even steaks. Now, I've always wanted
11:41to have one of these experiences, but I don't have $50,000 to spend, and especially not on a steak.
11:46So I'm going to do it for a fraction of the cost, except instead of a normal beef steak,
11:51I'm going to do it with ostrich. And it all starts with clicking this button. Three, two, one.
11:58Oh my god. Pressing that button released a man carrying a golden suitcase with a premium slab
12:04of ostrich meat. He doesn't exactly listen. Wait, wait, are you not going to cook it? It's your job.
12:08You're the YouTuber, bro. Oh, okay. See you, bro. Thanks for a thousand bucks. What? The whole point
12:12was to do it at a fraction of the cost. We have one of the most premium ostrich steaks ever.
12:17To cook
12:17this properly, we're hitting it with loads of big flaky salt and searing it on a pan that's already hot.
12:22To go along with the expensive theme of the entire performance you just saw, we got a golden
12:27spatula. So we're going to go ahead and give it a little flip. Oh, wow. This looks incredible,
12:31actually. Ostrich needs to be an internal temperature of at least 125 for it to be
12:36medium rare. That's what we're going for. I like all my meats medium rare. We're going to go ahead
12:40and just really pierce the steak with it. All right, perfect. So I'm tracking the heat on my phone
12:44right now, and it's slowly approaching 135, which is the target temperature. This is the most professional
12:50thing we've ever had on this channel. This video is sponsored by Typhur because I have a confession
12:54about every steak I've ever made. I can go out and catch an animal with my bare hands. No problem.
13:00But when it comes to cooking it, I usually set it on the stove, sit there and stare at it,
13:04wondering when it'll be done. Half the meals I cook on this channel are a complete gamble.
13:08So Typhur sent me the thing that's going to end all of the guessing. It's got six sensors in one
13:12probe.
13:13It knows the inside temp and the outside temp. So instead of guessing by time, I just pull it the
13:18second it hits the correct temperature. And I don't even need my phone. The base right here shows
13:22everything. And I can even set the temperature from here too. But here's the part I want to test.
13:26I am nowhere near my stove right now. I'm basically in my neighbor's backyard and it is still tracking.
13:31It says it could track up to 700 feet. At this point, I'm genuinely trying to break it,
13:35but it is not breaking. No matter what I do, it's still tracking perfectly. Which means if I listen
13:39to this right now, it's going to be perfectly cooked the first try with no guessing. It's grilling
13:44month and the Typhur sent gold is the perfect tool for cooking meat with confidence. Click the link
13:48in the description and use code NickKratka for 10% off. And now back to the chaos in the kitchen.
13:53Once Typhur told me it hit the perfect temperature, I let it rest for several
13:57minutes and cut into a perfect medium rare.
14:02My favorite part is the outside because I feel like you get a pretty good crust in season.
14:05How's everything going over here? It's really good. I mean,
14:07this service is not worth what you charged me. Kind of whack.
14:10That's crazy, bro. You're taking a piece of the steak? Yeah, I mean, bro, it's a thousand
14:13dollar steak. Of course I'm going to take the steak. What? This is why you don't go with the
14:17nightclubs in Miami. Literally, that's exactly what happened. At least the steak came out really
14:20good. While we wait for that to finish up, we're going to move on to our next animal steak, a
14:24yak.
14:25Living at elevations where many animals struggle to breathe, yaks thrive in some of the harshest
14:29environments on earth. Their thick coats protected them from freezing temperatures and they've helped
14:34humans survive in the Himalayas for thousands of years. Despite their importance, very few people outside of
14:39Asia have ever tasted one. We're about to find out whether yak is one of the world's most underrated
14:44meats or if there's a reason it's never gone mainstream. Now, I know what you're thinking,
14:48Nick, you're in a beautiful kitchen. You're probably going to use some crazy equipment to
14:51cook this and you couldn't be farther away from the truth because we're going to cook this hobo
14:55style. So in true hobo fashion, we're going to keep this extremely simple. The only thing is,
14:59I feel like most hobos are not eating yak, but we got to make deal with what we got. So
15:03here we go.
15:04What I mean by cooking this hobo style is actually pretty genius. I'm placing the yak steak in aluminum
15:09foil, covering it with garlic and herb butter, and burying it under a bunch of dirt. Next,
15:14I'm putting a bunch of wood on top and lighting a massive fire. In theory, this should be identical
15:18to an oven, as long as nothing goes wrong. In order for the yak to fully cook, it needs to
15:22get to over
15:23400 degrees Fahrenheit underground and I can tell you it is really hot. Like, I feel like my eyebrows are
15:28burning off right now. This hobo fire was actually so hot that I needed a real fire extinguisher to put
15:33it out.
15:33Oh my god. There's so much smoke here. Making me confident that this yak underground
15:41might be cooked to perfection. But we're going to go ahead and give it a little open.
15:46This yak is actually not cooked at all. Even though it was underneath a very hot fire,
15:51the layer of dirt protecting it made it so that the meat didn't cook at all. On top of that,
15:55there's a good amount of dirt all over the meat. I think we got to mark this one as a
15:58fail,
15:59unfortunately. Definitely just smells like raw meat and lighter fluid. I'll be honest,
16:02if I had to take a bite of this, I might just yak. Up next, we're taking on a bison.
16:08There was once
16:08a time when tens of millions of bison covered North America, creating one of the largest wildlife
16:13migrations in history. These massive animals can weigh over a ton and still run faster than most
16:18humans ever could. While their numbers have nearly disappeared, bison meat has made a huge comeback
16:22thanks to its rich flavor and lean profile. Today, we're finding out if America's original giant still
16:28lives up to the hype. For this next one, I'm going to be looking to break a world record by
16:32making the
16:33world's thinnest smash burger. Now, if there's one thing online that we've seen smash everything,
16:38it's a hydraulic press. A hydraulic press is a machine that uses pressurized fluid to generate
16:43immense comprehensive force. Depending on the size of one, they could generate up to 16 million pounds
16:48of pressure in a single use. So we decided to get our own. Bring in the press. Just kidding,
16:54I got it. I'm going to go get it. Right here. Perfect. Great. This is what we're going to use
16:59to break the world record. So a perfect burger has 20% fat content to 80% meat. Bison is
17:05incredibly
17:05lean. It doesn't have a whole lot of fat in it. So this is going to be more on the
17:09meaty side than
17:10the fatty side. We've got a perfect little burger ball. Some would even call it a meatball. We're going to
17:14put this underneath our hydraulic press. I am so excited for this. I wish I could say this worked
17:19and I went on to win a world record for the world's thinnest patty. But after putting 16 million pounds
17:24of pressure on a couple pieces of meat, there wasn't much meat left. Oh my God. My goodness.
17:29My goodness. I mean, this is rough right here. Needless to say, this steak was a complete fail,
17:35but rather than sulk about it, we're going to try another exotic animal steak. This one is an antelope.
17:40Built for speed, antelope are capable of outrunning predators across vast stretches of open terrain.
17:46Some species can hit speeds of over 60 miles an hour, making them amongst the fastest land animals
17:51on earth. Their survival depends on staying one step ahead of whatever wants to eat them. We're
17:55seeing if all that speed translates into incredible flavor. Immediately, I can tell this meat has like no
18:00fat on it whatsoever. I've noticed a lot of those more gamey animals usually don't. So the interesting
18:05part isn't going to be necessarily how I cook this thing, but it's going to be how I prepare it,
18:09because we are absolutely dousing it in honey. My cooking experiment started with getting the
18:13perfect sear on my exotic steak. The crust on it is actually perfect. Check that out. We're just going
18:18to put that right over here. I usually like to let meat rest for like 10 minutes on average.
18:22Letting meat rest after cooking makes it so juices stay inside. If you cut right into it after cooking,
18:27you're going to miss out on a lot of flavor. And now for the actual fun part, which I'm going
18:31to put
18:31some gloves on for, we're going to absolutely douse it in honey. Most people think sweet doesn't belong
18:36anywhere on a steak, but apparently with the savory taste you get from the meat, it's actually really
18:41delicious. But we're not stopping there because we're going to be using a blow torch to crystallize
18:46the honey. This is going to give it a hard candy coated effect. My mouth is watering. It smells like
18:51a
18:51little bit sweet and savory at the same time. Shout out to all the bees that made this honey. This
18:55is
18:55incredible. Moment of truth. Let's see whether I cook this perfectly or completely whack. Wow. Look at that.
19:00A perfect medium rare. It's not often you have antelope meat on your table cooked to perfection.
19:05The question now is whether the honey was a good choice or a complete disaster.
19:11The inside is not really cooked. It tastes very bloody. No, you can't really taste the honey
19:15either. I'm going to say this one didn't work. Because we've tried so many land animals in a row,
19:19we're switching it up and eating a reptile, but we're not cooking it in the way you'd expect.
19:23The unmistakable sound of a rattlesnake is nature's warning system telling you to back away
19:27immediately. Armed with venom, camouflage, and lightning fast strikes, these reptiles have
19:32earned a reputation as one of North America's most feared predators. But despite that reputation,
19:37people have been eating rattlesnakes for generations. Today, we're going to find out
19:40if this dangerous reptile is secretly delicious or if curiosity finally caught up with me.
19:46Laid out in front of me is rattlesnake meat. Even though these guys can be very angry in the wild,
19:51and by angry, I mean deadly. Today, we're going to be showing this snake a very fun time. Because we're
19:56going to be cooking this meat on a ferris wheel. So the plan here is to cut this rattlesnake into
20:01nuggets, which is actually kind of hard because I'm like cutting through bone right now. There we
20:05go. That's like a little nugget, right? Yeah. All right, we just need a few of these. The thicker
20:09parts of the snake are harder to cut. Now that we've got our perfectly cut up rattlesnake, we're going to
20:14put a little bit in each pocket of ferris wheel. Now, the way we cook this is actually really fun.
20:22We're going to be using a portable campfire to heat up our rattlesnake steak. Start by raising
20:27your ferris wheel to the appropriate height to fit your campfire underneath. Then light it and watch
20:32it spin until it's fully cooked. I'll admit, at first, I had my doubts, but then I took a closer
20:37look. All right, it's been spinning for a while, so it's time to get it out and see what it
20:41looks like.
20:41Wow, immediately, this is looking pretty freaking cooked. I'm seeing some of the ferris wheel is a
20:47little bit more burnt than other pieces. This specific one is looking really, really crispy right here.
20:52Go ahead and get it all on out. So the rattlesnake is officially cooked. All we're going to do is
20:56put
20:56a little bit of salt on it because I really want to taste the snake in each bite. This one
21:00looks like
21:00it's the most cooked and it has like a brown outside. As I took a bite, I couldn't help but
21:05think of one thing. A little bit of saltiness. I literally can't tell the difference between this
21:08and chicken. Look at that. Good meat off of it. Up next, we have a normal brisket. Said no one
21:13ever.
21:13We do not cook normal things here. And now we're cooking a camel. Camels are so perfectly adapted for
21:19survival that they can travel through scorching deserts for days while carrying loads that would
21:24exhaust most animals. They've played a critical role in human history for thousands of years,
21:28helping civilizations cross some of the most unforgiving landscapes on earth. Yet most people
21:33have never considered eating one. Today, we're about to find out whether this desert legend has
21:37been hiding an incredible flavor all along. This is the brisket off of a camel and the cool cooking
21:43technique we're going to use for it is by braiding it. The best way to braid it is to make
21:47it so that
21:47it's all combined towards the top and there are just three strands all through the bottom. So
21:51we're going to go ahead and just start making cuts. Braiding meat has several benefits like retaining
21:56moisture during cooking, promoting even cooking and improving presentation. I'm realizing that there is
22:00so much fat on this thing that it must be about 50% of the cut. Once the camel was
22:05cut up, I got to
22:06braiding it and it wasn't long before I had this. We're putting our braided camel in the oven at 450
22:10degrees for 25 minutes. The camel brisket is finally finished. It actually looks super good.
22:17This braided camel brisket came out incredible with a unique structure like I'd never made before.
22:22As it cooked, it shrunk up a little bit and some of the braids became undone. Let's go ahead and
22:27get
22:27it cut down the middle, see how the middle looks. This camel might be raw, which is concerning because
22:31camels carry mad cow disease. If I didn't cook this thoroughly through, it can actually kill me. That
22:35is so raw, bro. It looks like it should definitely be cooked longer. It's okay, we're going to take a
22:40bite anyways.
22:43It's actually really good. The meat did a really good job of like soaking up the barbecue-y flavor.
22:47And then the seasoning is like bound on there really well as well. So I'm getting a combination
22:51of like the smokiness from the seasoning and also the sweet from the barbecue sauce. The meat is not
22:55cooked. That is super, super raw, which is kind of crazy because we had it in the oven for like
23:0040 minutes.
23:01And now onto the elk. Standing over five feet tall at the shoulders and carrying antlers that can span
23:07wider than a grown man is tall, elk are among the largest members of the deer family. During mating season,
23:12their haunting noises can echo across entire valleys. They're powerful, majestic,
23:16and highly prized by hunters. Today, we're seeing if elk earns the same level of respect once it
23:21reaches the plate. If you love elk meat, you might want to close your eyes because I'm about to cook
23:25it like a pop tart. That's right, the old-fashioned way, where's the toaster? There's really no cash to
23:29this one. I just want to see if this is going to work. This might be like a hack for
23:32cooking steak
23:33on the go if you're in a hurry. We're literally just going to go in. I kind of cut them
23:36so that they are
23:36like the perfect bread shape. They're in there. That's for sure. The smell is wild. At first,
23:42I had my doubts, but after five minutes. Oh, oh, wow. Yo, that's like cooked. That looks good.
23:49It also smells really good. These elk steaks look perfectly cooked and smell amazing,
23:53but is there any way they can be our first S tier in this video? We just discovered a new
23:57way to cook
23:58steak. So the plan is to just put a little bit of flaky salt seasoning on them. I'm going to
24:02truth.
24:02Let's see if it worked. Oh, yo, it actually like really, really worked. That's like a medium.
24:08I'm going to go in for a bite. Very excited about this.
24:13Wow. This came out incredible. Really good. A little bit more of a metallic-y flavor to it.
24:18This is better than like most steaks I've had. I can't believe I just cooked that in a toaster.
24:22That's officially my new favorite way to cook steak. After hours of cooking, we finally reached the
24:27moment of truth. Do you remember that slow cooking bore in the smoker from earlier? What started out as one
24:31of
24:32the toughest and most intimidating animals on the planet has now been slowly transformed into a meal.
24:37The smell alone says that we're onto something good, but appearances can be deceiving. This boar
24:41leg came out absolutely amazing. I can already see it. This side looks like the seasoning crusted on
24:45there perfectly. And then on the bottom side, there's a really good char on it. I'm also seeing
24:49that the mustard probably like got to the bottom and seeped onto the coals. It's going to be good.
24:53I'm going to go ahead and get a good piece off of it. Wow. It's so tender. I can feel
24:57it. Crazy to think
24:57that we're actually just out here eating animals. Oh, bro. Hold on a sec. This might be the best
25:03thing we've eaten the entire video. Mmm. Wow. The meat did such a good job of retaining the smoky
25:10flavor. The seasoning for this is perfect also. And it just cooked so well all throughout it. That is so
25:15good. Mmm. With that being as delicious as it is, it confidently earns its spot as an S-tier meal.
25:21For our last meal, we'll be cooking a Japanese A5 Wagyu, the most expensive steak money can buy.
25:27Often considered the gold standard of beef, A5 Wagyu is so heavily marveled that it looks
25:31more like a piece of art than something you're supposed to eat. Produced under incredibly strict
25:35standards, it's one of the most expensive and sought after meats in the world. We're about
25:39to find out whether A5 Wagyu truly deserves its reputation or if it's simply the most overhyped
25:44steak on earth. For this next meal, we're going to be cooking the most expensive steak on the planet.
25:49That's right. This is Japanese A5 Wagyu. Just this steak alone cost me $300. And the coolest
25:55part about seeing these are all the striations of fat in them. You can tell that this is just
25:59about to be such an amazing piece of meat. But what's even more amazing is how we're going to
26:03cook it. Salt baking is an ancient cooking technique where food is completely enclosed in
26:07a thick shell of coarse salt before baking. Despite the amount of salt used, the food usually doesn't
26:12end up overly salty because the hardened crust acts as a barrier. And that's exactly how we're going to
26:17cook the world's highest quality meat. It's very important when you're dealing with this premium of a cut
26:22of meat that you wear gloves because if you don't handle the meat with gloves, the fat content inside
26:27is going to start to melt and you're already going to be losing flavor. We're going to be making a
26:30salt
26:31crusted A5 Wagyu. So the first step is you need three pounds of salt. That's what we have right here.
26:37Step one, we need an egg. We're going to go ahead and crack this egg, but we only want the
26:41egg whites to
26:42go in and that's what's going to make it so that we can make a nice crust of salt. Now
26:46that the egg white
26:46is in there, we're going to mix it with the salt and that's going to give us a nice binder.
26:50Now that the egg is
26:50mixed in with the salt, it's going to make a nice paste. Dump the salt right on. And you really
26:55just want to coat literally the entire steak with salt. Since this is a nice steak, we want to treat
26:59it right. So we're going to put down a little bit of time on top of the salt and then
27:03you're just going
27:03to go ahead and lay your Wagyu directly on top of it, just like this. Now we're going to go
27:08ahead and
27:08put more time on top of it. Going to make it so it gets a little bit extra flavor while
27:12it's cooking.
27:12And now your job is literally to cover the entire Wagyu with more salt. Going to make it so no
27:17moisture
27:18escapes. It's all just going to be absorbed by the steak. You want to make it so it's perfectly
27:22enclosed. I also want to make sure that I pat it very tight. We've got our beautiful $300 mound of
27:28salt. Crazy I even am saying that right now. And we're just going to put it in the oven. Now,
27:32traditionally you're supposed to cook Wagyu at a low temperature, but we're going to experiment.
27:36The reason you want to cook it at a lower temperature is because of all the fat content
27:39in the cut of meat. It's going to make it so that it's going to cook faster. Basically,
27:43we're going to put it in at a very high temperature, specifically 400 degrees Fahrenheit. Let's go
27:47ahead and put it on in there. Now we wait. A few moments later. Oh, wow. The salt is like
27:53crusted on there. Like it's one solid mass. Wow. Look at this. Look at this. Wow. It's cooked perfectly.
28:01We're going to go ahead and take this steak out, put it right onto our cutting board. Oh my God,
28:07is this raw? Genuinely speaking, I could not tell you if this is completely raw or perfectly medium rare.
28:12I want you to be the judge. Comment what you think. Is that perfect? Or is that raw as hell?
28:17We're just going to eat this.
28:20Oh my goodness. That is so good. Too much salt though. I wonder how I get the salt off of
28:25this.
28:26It's too much salt. It's really good though. I wish I could tell you this steak will change the
28:32way people cook it forever, but it came out raw and wasn't even edible, earning it an F on our
28:37tier ranking list.