Install Raid for Free ✅ IOS/ANDROID/PC: clcr.me/Fb23_GugaFoods and get a special starter pack with an Epic champion Chonoru 💥 Available only for new players for the next 30 days Promo codes: ✅ Use the Promo Code RAIDRONDA to get a bunch of helpful stuff. Available to ALL users: New and Old by February 28 ✅ Use the Promo Code READY4RAID to get great pre-anniversary bonuses. Available for New users only by February 28 *Note that only 1 Promo code can be used within 24hours

@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

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.

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

THANK YOU for supporting Aussie farmers!

@thaddeusk

Жыл бұрын

Australian Wagyu crossbreeds are great steaks. Sometimes fullblood can be a little too rich, especially if I feel like getting a big steak (not to mention the price). The crossbreeds have a great balance of marbling and price.

@MrNoahFerris

Жыл бұрын

It's so nice that the Aussie wagyu industry is growing so much. I can easily access & get a fresh 250-300g wagyu porterhouse (NY strip) for around $25-$35 to really treat myself once every few months now.

@AmirRahman123

Жыл бұрын

@@thaddeusk Why not try fullblood A3 or A4 then? Nearly the same thing as an MB7 Australian...

@DMSProduktions

Жыл бұрын

@@thaddeusk Yeah, I think wagyuXangus is the norm.

@DMSProduktions

Жыл бұрын

@@MrNoahFerris That's per Kg right?

Give me a book filled with nothing but Guga's side dishes, please! I'd buy that in a heartbeat.

@WholesomeKen

Жыл бұрын

It's on his new guga cook book, he has all of his side dishes there

@dpayO2

Жыл бұрын

Cook some potatoes, fry some mince and put some cheese on it. That in a book's worth of variations.

@Michael_Schumacher

Жыл бұрын

Guga‘s side dishes are like the weakest part of his cooking skills lol. It’s almost always a starch like potato, with cheese, bacon or a quick sauce with some powdered spices often baked in the oven.

@MadPick

Жыл бұрын

@@Michael_Schumacher , I know they are not the main event - but I spend a lot of time watching videos related to the main event. His side dishes are always interesting, and I’d love to have a book full of them that I could flip through when I need one.

@YSFmemories

Жыл бұрын

what about a cookbook filled with guga's different steaks like the 1 month brisket or marshmellow dry age

The Meat Man is back at it again

@louskunt9798

Жыл бұрын

That’s what she said!🤣😂✌️

@haros2868

Жыл бұрын

If tou think about it everyone is meat

@noahgamingvideos1584

Жыл бұрын

@@louskunt9798 😂

@ethansonajo2006

Жыл бұрын

It should be “The Steak Man”, but it’s okay.

@chedelcastromahinay764

Жыл бұрын

Yeah you like that meat huh? 😏

Agree 100%. Love Japanese Wagyu and it introduced me to a whole spectrum of food I've never thought I would want. I always recommend Japanese Wagyu A5 at least once to people, but hands down Australian grade wagyu is the best if you want a better balance of meat and fat.

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!

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

7 ай бұрын

why can't you eat it everyday? is it bad for your health too much fat or something like that?

@11alt56

5 ай бұрын

@@spock69enterprise too expensive

To put it simply (for many people at least), you'll want an Aussie Wagyu MS7+ if you want a perfect balance of meat/fat and looking to eat the whole steak yourself. It is cheaper than A5 but still unbelievably delicious. You'll want the A5 Japanese Wagyu when it's a very special occasion and you want to have something incredibly rich. It's perfect if you're eating it with friends/family - with each having just a few slices of it. 😃👍👍

@trevipp

Жыл бұрын

The Australian is already better.

@albux

Жыл бұрын

It's not that Australian wagyu is inherently better. There is Japanese wagyu A4 no. 5-7 that has a more reasonable amount of marbled fat.

The Aussie meat industry should bring Guga and his boys over to do a few videos.

I could see Leo starting his own food review / cooking channel, or at a local news station as their restaurant reporter. His camera control and voice delivery is on point, and he's easy to listen to. Thank you Guga and Angel for bringing him to the channel, he is really an asset.

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 😭

Me: hey Guga, I’m on a budget. Which steak should I get? Guga: let’s have Wagyu and find out

2:20 top right. An Ant is living his absolute BEST LIFE.

2:22 Top right corner of the screen..... I guess the gnat loves gugas cooking as well 😍🤣

Congrats to hitting 4 millions subscribers Guga. I remember subbing to the channel a few years back before you even had 1 million subscribers. Here's to bigger things not only for this channels and your others but to you and your family.

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

6 ай бұрын

I’m assuming your wallets still hurting from that purchase a year later?

@chokeassracing

6 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

6 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

6 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

6 ай бұрын

@@chokeassracing that too

Finally pulled the trigger and bought an Australian Wagyu NY Strip steak for valentine's this year - hands down the best steak I've ever cooked/tasted. High price of admission, but absolutely worth it.

Looks so appetizing, want to eat

@Thebad_dev

Жыл бұрын

So true

@Dont-chip-me

6 ай бұрын

Love the vids

Thanks to inspiration from Guga after years of honestly having no confidence, I cooked my very first steak tonight using his pan-fried method. My bf said it's the best steak he's ever had! 😌 My plating needs work but I am so proud of myself. I'm 41 you guys it's never too late to find something you can be passionate about and just go for it! Thank you Guga ❤️

Hi Guga- as always nice video… Please consider to test out the hybrid (half dry aged - half fat aged/wax aged) aging method. And why not directly trying out to use cocoa butter for the fat aging part?!

Are you ever going to make Korean Hanwoo beef on this channel? Its apparently Korea's answer to Wagyu where instead of being super fatty it has the most intense beefy flavor in the world while being super tender. I am super interested to know how it compares to Wagyu for you.

9:00 Wagyu has it's issues... Yeah, for me it's the price!

Guga, try the 'bananinha'. It's a cut i recently discovered in Santa Catarina, Brazil. It are small pieces of meat, cut near de ribs (i think). Perfect ratio fat/meat to my opinion. Best one-biters to put on the grill, for not such a high price per kilogram.

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?

1:07 and freeze frame. This looks so good. I just want to get this printed, framed, and to hang this on the wall in my kitchen!

Guga makes wagyu like it's absolutely affordable meanwhile I'm here like I ain't ever gonna be able to afford to try one *sigh*

I can this video was incredibly expensive. But surely it was worth it, since it’s all Wagyu. Great video today, Guga. Hopefully Squid Ink Dry Age will be soon. :)

You know the steaks are good when the sides is almost forgotten

Hey Guga, thanks for your great videos. After watching your videos, I have three requests for future videos: - Please try some other cattle breeds than wagyu and American beef. - How do you clean all your pans and other cooking ustensils so they continue to be so shiny ? - Please cook a foie gras in a terrine using sous vide. And yes I'll repeat those requests often. ;)

I think I need to get myself some wagyu!

Guga, I'm amazed on the amount of salt that u use, could u a video trying no salt, medium salt and ur normal amount of salt?? I'm so curious if u would even like the food without the seasoning, I love your vids!!

@joed6207

Жыл бұрын

this would be cool for all of us home chefs to find out

@user-em8fq2ev4b

Жыл бұрын

And while u are at it, you can also test for pepper and garlic powder! You always use them as if they are guaranteed to be good at that amount. TEST IT!

@spoilerspree6027

Жыл бұрын

there are a lot different salt type and they have different measure to use. even same type of salt from different brand might have different measurement.

"I have limited budget, what should I try? " Proceeds to show the most expensive cuts of meat in the world

Why didn't picanha get any love??

Guga’s voice is so calm it makes me sleep when it’s hard to fall asleep❤️😂 keep up the videos!

I am 29 years old and I just had my first steak a month ago. I didn't know I could eat something and have my mouth still water while I'm eating it! ( I had it medium rare thanks to you guga)

You need to dry age with AG1 I think it will be interesting to see what it will do to the steak.

I am a little surprised. I would have thought the Australian Wagu would have come in third. I see the reason now with the 100 Japanese Wagu. Great comparison. The best of both.

OMG this video has me drooling! Can't wait to get the chance someday to try all the different wagyu steaks

I wouldn't want to be in your shoes.. Testing wagyu steaks on an regular basis just to show the people which ones are better than the others, making hard decisions, making sure youre palette is cleaned with a sidedish just to make sure your opinions are correct. It's a tough job but someone has to do it i guess. I'm glad you have dedicated your life to do this for us so we don't make the wrong choices. 😘

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.

Hey guga, I love watching your content and I’d love to try one of your steaks but I know I won’t be able to. So I think it’s only fair we have Keith lee try your steaks to see if it’s a s good as it looks 🤤

Angel trying to copy how Guga says "let's do it" is literally me every video 🤣

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

Try Australian MSG. Chicken Salt!

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.

Giga should do a chocolate dry aged experiment. Where he pours chocolate over the meat and let's it harden and age

When Leo said, "NO! POTATOES!" I thought someone's knuckles was about to get busted by a large spoon. LOL

Definitely would like to try that Australian steak

The only one missing in that competition, THE QUEEN OF ALL STEAKS: Picanha

Try marinating in white onion juice. I did that as part of a Turkish dish I made last year and it flavored and tenderized the meat so nicely.

@felixlandry7119

Жыл бұрын

He actually did that already.

Love love love this. It is a great idea to use different cuts as opposed to marinades and technique. But you should really try an experiment with Chinese fermented black beans - amazing umami there!

AYYYY a new guga video AS IM USING GUGA'S RUB on some lamb I'm about to sous vide for dinner!

Viewers ask for steak in a limited budget, Giga goes ahead and cooks wagyu

Hey Guga, I remember back in Jr. High, my french teacher told that in France, they use sorbet in between courses to cleanse the palette so they can taste every dish in full effect. Maybe worth trying

Being able to write off Wagyu as a work expense 😆

This is why tea is served in Asian restaurants to melt the fat building up from juicy meat!

Guga should open a steak restaurant. I'd love to eat one of his steaks

2:12 This feels like the first time Guga has used a new voice file for mentioning black pepper and garlic powder.... And I love it

Make dry age coconut steak and black pepper and garlic powder dry age steak add salt before cooking

I went to a local steakhouse just yesterday and got their filet mignon... Guga, they overcharged and under-seasoned it!!! I was SO disappointed (but didn't want to make a fuss, since it was a perfect medium rare and I didn't want to waste the cut). You've enlightened me enough that I hate to accept a poorly seasoned piece of beef. I can't wait for the day when I get to try and well-seasoned, well-cooked piece of Wagyu that might live up to your standards. Keep on cooking, and keep up the good work.

Dude make some deep fried ribs again but toss them in some Nashville hot sauce. Best thing you’ll have this year

Hey guga ! Love your videos. It would be interesting to see the full process off cooking the steak in real time to see how long all your steps actually take. I love the amazing edits you do for the BBQ section but I would love to see how you actually do it so we have a better idea when we do it our selves. Thank you so much love your videos!

9:16 aww I should never had so much wagyu lol 🤣🤣🤣

Guga, you should try and get some South African Karoo Wagyu!! Would love to see what you guys think

Waygu compound butter experiment: 1 Japanese A5, 1 southpacking, & one God butter

Dude Angel is hilarious! 😂😂. You can eat more and buy more. I’m having a moment!

Hi Guga, can you try to import Iberico Beef, the meat of the old cow. It is said to be the tastiest beef as the cows are way older than modern industrial produced beef. The cows have way more time to mature and create unique flavours!

Australian Wagyu has come a long way and I love the MS 7 with all my heart

Hi Guga, please dry age in edible dirt/ clay! It would be so interesting to see what tones and flavours it would give the meat! This is the 109th time asking btw.

We have American Wagyu's too these days. We have a local farm near by my house. You can save a lot more money per lb, if you buy a whole, or half cow. The great thing about my local farm is they have some variety. Not all cows reach A5, so when I can nab A4 grade I do. It's also a great experience because there are no middle men, and you can see the farm, meet the family, and even see the heritage of the cows.

There are so many people that cook steaks on KZread raw calling it medium but your steaks are always perfect medium beautiful

Damn, I thought the Australian Wagyu would be a little better than USDA Prime, but it was so much better! Thanks Gaga, now I am going to go broke. 😂

Guga. Dry age a steak in garlic paste/ garlic butter

Im looking forward to the grand opening of the Waygu Heart Clinic.

It’s be great to see other marbling scores like Japanese A3 v A4 or Australian MS9+

"I have done several experiments" Understatement of the year right there

Angel and Leo are lucky to have Guga as their uncle lol

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.

I finally accomplished a fiscal milestone and now I need a question answered. It’s a very important question to me, and you Guga, are the only person I feel qualified to answer… which steak makes the best Philly cheesesteak ever?

"How to cook them probably" got me 😂😂

Someday I’ll buy your book. I need to buy grill first

0:23 "I'll be putting the best steak in the worlds against each other." We are now in the Guga Culinary Metaverse!

Seriously Leon should do the commentary in a competitive cooking show.

As an Australian... You're welcome 😁😁 Nothing beats a bit of ms7 on the Barbie with a few beers!

GUGA!!! Where do you recommend I purchase some of that AU MS7 and Japanese A5?? What delicious looking stuff... Thank you!!

Wow! Angel used his words today! Good work buddy!

Guga, I'm from Alberta Canada. Alberta is known for their beef. I just got some Brant lake 14oz Wagyu ribeye steak cuts. Marbling is similar to the Australian. This will be my first time trying Wagyu, I can't wait

Guga, how about making a guga steak with different kinds of charcoal to see which one enhances the steak flavor?

1. Dry age in butterfly pea powder - asking you for more than 1 year for this. 2. Dry age in zacusca. 3. Steaks 24 hours aged in palinca.

You guys need to try some good old Alberta Wagyu steaks! Brant Lake Wagyu to be exact, Angus and Wagyu together!

We have a Painted Hills Farms, American Wagyu in a store here. I have found some really good petite sirloin and new york strip steaks. All for under $20. I'm sure it's nowhere near an Australian wagyu ms7, but still after grilling it and then cutting into it and it just kind of melt-in-your-mouth, it's still pretty darn amazing!

I honestly love your videos Guga. You are an inspiration for me to try new things as well as learn new cooking tactics and skills. While my first experience with Wagyu was using burgers using American Wagyu the taste was still decadent and was, in my opinion, to gain an idea of the beauty of Wagyu. I hope to one day have A5 Wagyu and use the techniques you've cultivated one day to make a good steak for me and my wife.

Angel topped it with his improved commentary in this video. Leo is my guy, but Angel did an exceptional job with some descriptions where I felt like I could relate more. Keep up the great job, Angel. Leo and Guga......my heroe.

If your are still learning to cook steak, which types of steak cuts should you be looking at that are a bit more forgiving if you slightly over/under do them. Essentially, beginners steaks

When you are grilling, Guga, what are you rubbing on the steaks? I’d love to learn how to grill like you

Guga's out here really trying to convince me that I can live fine with just 1 kidney.

Interesting to see them recommend the australian wagyu. I agree, the one time I cooked and tried A5 NY Strip I actually didn't enjoy it at all. It's not at all like a steak, it's more like steak flavored fat, which is not what I want in a steak.

Guga - what about a CAUL FAT experiment? Maybe a dry-age or even just a cook with caul fat???