Australian Wagyu and Japanese Whiskey, interesting combination.

@Ben-ed4wx

Жыл бұрын

Delicious combination. Most people would probably go the other way around

@serkankarpuz7925

Жыл бұрын

If you Use 1000 Euro of Steak pls use at least a Good Whisky i mean the Cheapest one for 30 Euro idk

@maxends8499

Жыл бұрын

@@serkankarpuz7925 wagyu isnt that expensive, especially australian. The whiskey isnt a Cheap one either

@timerohgod

Жыл бұрын

@@Ben-ed4wx idk if us australians have a good whiskey, could use bundaberg rum idk if that’s the same

@CarBleach

Жыл бұрын

i mean any whiskey with any meat is an interesting combo, no need to just point out the place or origin

I think this is closer to wet aged than it is dry aged. Guga showed this with his butter aging experiment.

@MikeTaffet

Жыл бұрын

Exactly. It’s encased in fat. There’s nothing “dry” about it

@gauravlall747

Жыл бұрын

​@@MikeTaffet just wait until you realise he never says it's dry aged

@MrUNOwen-tr1fz

Жыл бұрын

@@gauravlall747 "very minimal waste compared to regular dry-aging" implies that he indirectly says that this is dry-aging, just not a regular one.

@marty2970

Жыл бұрын

​@@MikeTaffet the bottom was exposed and he cut off the pellicose too

@dangobanjo2800

Жыл бұрын

@@MrUNOwen-tr1fz that assuming

That actually looks stunning and sounds even better. Good job.

I payed almost $100 for that same whiskey at a high-end liquor store once. Then one day I saw it at Hy-Vee for $35.99. Bastards.

@MacLaw3084

Жыл бұрын

yeah, and the kicker is that it’s not even all that good of a whiskey.

@LovetheSource

Жыл бұрын

Try Nikka From The Barrel or Nikka Coffey Grain

@kapitankapital6580

Жыл бұрын

You were willing to pay the higher price so what's the problem?

@darryllremington487

Жыл бұрын

😂😂😂

@cadavison

Жыл бұрын

@@LovetheSource Nikka coffee grain is one of my fav. Great price too. Way under priced.

That table with all those steaks on it is worth more than my kidneys

@classclown69

Жыл бұрын

what's on that table doesn't taste as good as your kidneys though.

@wab_

Жыл бұрын

@@classclown69 hold

@bryanpagan3122

Жыл бұрын

@@classclown69 📸

@christopherstone2691

Жыл бұрын

Maybe if you marinated them.

My wallet could never. This looks awesome tho

@archangel8444

Жыл бұрын

The whiskey is cheap

@EliteJroc309

Жыл бұрын

It’s actually not bad like a cut like that might be anywhere from 120$-200$ depending where you get it from. Try a place called the wagyu shop you can order online and it comes from Japan great quality as well. Not a paid sponsor just really like their stuff lol 😂

This is a wet age but still great job looks amazing 👍🏽

@Asdasty

Жыл бұрын

Still a dry age, as the bottom was exposed.

@VanSanProductions

Жыл бұрын

​@@Asdastyit's a dry/wet age hybrid. you still get some dry age flavour but without the waste. kinda great idea.

@aolson1111

Жыл бұрын

​@@Goochymon He said "compared to regular dry aging," which implies that this is an alternate form of dry aging.

@bidenslastbraincell

Жыл бұрын

a wet age is a steak in a bag with its own juices. encasing a steak in fat and then aging is the exact process of dry aging

@percsie3072

Жыл бұрын

Almost as if they never called it a dry age. Ik hearing is hard but you can do it I believe in you

How is it dry aged with little to no air exposure. Also there appears to be no loss of mass so not dry aged

@marty2970

Жыл бұрын

On the video he explains that he left the bottom exposed for the dry aged flavor. In the video he also cuts off some of the pellicose from the bottom of the steaks.

@adamphillips1262

Жыл бұрын

@@marty2970 True dry aging is going to greatly reduce the mass and impact the color. This isn't dry aging

@ausername7470

Жыл бұрын

This is wet aging with a dash of dry age lol

@dkwhattouseasusername1012

Жыл бұрын

I don't think he ever said it was dry aged except for the bottom, he mostly mentions that it's aged

Not dry aging if you are sealing it in fat. The moisture loss, if any will be minimal and will not concentrate the flavor of the beef.

@thelavishway

Жыл бұрын

They gone try to ignore this one bro

@aussieflintknapping

Жыл бұрын

The enzymatic process that tenderizes the beef in normal dry aging is still there though. You just get less of the funky dry aged taste without the sour mineral notes to wet aging

@ARTDUNN

Жыл бұрын

He literally never said it was dry aged.

@Al_cappuccino19

Жыл бұрын

He never said the “dry” though🧐

@garrettcooper58

Жыл бұрын

He only said dry aged for the bottom, since it didn’t have tallow in it

That's my favorite whiskey. It's so smooth.

@raidernationkmc

Жыл бұрын

Hibiki santori is amazing as well or maybe it was harmony..!?

@R3fug333

Жыл бұрын

It's literally Japanese Jack Daniels lol there are a lot better Whiskeys out there.

That looks perfect.

@Fakezie

Жыл бұрын

You mean unnecessary and dumb af?

@herrerkan

Жыл бұрын

Yes Sir, this is concidered master class in the Gentleman Rounds. Perfect point of medium-well done

Ayo that that mixture looking kinda sus 🤨🗿

@makadenmitchell2909

8 ай бұрын

Mmmm~🤤

I HATE the lack of moisture in dry aged steaks - this looks fantastic and I love the fact you aren't losing 1/3rd of your steak to the pellicle

That guga line “let’s do it”😂

Even the cut was beautiful

Wouldn't this be wet aging since the steak is pretty much completely sealed off from the outside air?

@hannahmonroe3094

Жыл бұрын

He left the bottom exposed, and he said it was in order to still retain the dry aging flavor

Dude that knife is next level sharp!!

my man sounds like he's rapping in the middle of the video with the background music

Great recipe and video. Hope you work with Guga someday.

Australian Japanese combo. Sounds yum

This reminds me of the fish and chips I had in Iceland, whatever alcohol they used in the batter you could taste and was amazing

bro the cutting of the cooked steak was soooo satisfying

That’s not dry aged if it’s sealed. Not much different keeping something sealed in a bag vs sealed in some fat.

@weavercs4014

Жыл бұрын

Incorrect

@RaddestDad

Жыл бұрын

@@weavercs4014 it’s true. To dry age something you have to expose it to air so it can dry and bacteria can penetrate. To leave it sealed is a wet age and therefore it actually does nothing.

@stevecox9955

Жыл бұрын

If it’s not exposed to air then it’s wet aging

@dansmith1659

Жыл бұрын

​@@weavercs4014 Please elaborate...

@weavercs4014

Жыл бұрын

@@dansmith1659 sealed = no air = no moisture = dry

Wow that cut was so satisfying

Me- fasting KZread- non stop loops of talented chefs making delicious meals

That beat in the background 🔥🔥🔥

Great product,! As for video production fade the background music down a bit maybe choose a background sound that's a bit less busy.

Man’s hitting all the steak buzzwords

I literally just bought some of that whisky for the first time yesterday lol

That sounds and looks fuckin delicious!

That does look dank. Well done.

That Japanese whiskey is no joke! The stuff is absolutely delicious.

This video could convert a Vegan back to Beef, solid.

I want that knife, it cuts so smooth

Holy moly that looks tasty

Prefect crust. Unlike some of the other burned stakes alot of ppl on here seem to like

I want my next birthday cake to look just like this at the beginning of the video. 😊🎉

All that marbling right through the meat where it needs to be with just enough fat cap to melt and baste that sucker to perfection. It's common that we praise you but uncommon to praise those wonderful farmers who rear such beautiful animals.

@alpinebutcher

Жыл бұрын

These are from Stone Ax Wagyu, those ranchers know exactly what they are doing! ❤

Is that the tallow stuff made from bone marrow or is that the chocolate wax stuff we use to make chocolate sculptures.

Can't all of that whiskey tallow still be reused, even after the dry aging? I would think so...if yes you should melt it back down and sell that as well. Bet it would be awesome for using to lubricate skillets, pans and grills.

When food experiments work 😊

As someone that loves a good cut of meat, what is the craze with aging meat? I have had a 40 day aged steak and was underwhelmed by it. Was it aged incorrectly or was it just a bad cut? Asking because I really don't know?

I fucking love u bro

How do you dispose of the whisky-tallow mixture after removing it from the meat?

That actually looks tasty compared to some others i have seen on here.

I've been hearing it in Dry Age videos lately, but is the proper term "pellicose" or "pellicle"? Got confused is all. Still, interesting dry age! If only these ship to Indonesia...

@jeffwells641

Жыл бұрын

It's not a dry age, fyi. It's a wet age. Also "pellicose" is not a word, so that should tell you all you need to know. Maybe someone you've been hearing it from had a strange accent or something.

Wow nice technique

Bro really grabbed some target whiskey

😮 that marbleization

You ever look at these videos and just go "oh great. wagyu again."

... The reason why there is little waste would be due to the alcohol content in the whiskey possibly killing off any of the beneficial molds/bacteria, correct?

Bro I thought your were cutting a towel for a sec😂

That was cooked perfectly

So heat until 120, is that for rare? I usually do 130-135 for mid rare.

So what is the white stuff? Is that just the whiskey color?

I have a question. Is there any use for that pellicle? Or the tallow reminants? Could they be used at all?

Wagyu meaning Japanese cow This guy Australian Japanese cow My Japanese brain: 🗿🍷

@jeffwells641

Жыл бұрын

True, but Wagyu is a high end brand of Japanese beef cow. Don't blame us, blame the Japanese marketers.

That Australian cow is disappointed it wasn't cooked on a bbq.

The Marbling is fantastic

I want to try this so bad lol

WOW IT LOOKS LIKE EVERY OTHER CROSS SECTION CUT OF WAGYU. WHO WOULDVE THOUGHT

Why do i always watch food videos when I'm fasting

I was blown away but how little waste there was, looks amazing!

That’s the first Wagyu that actually looks good and not like just a stick of butter

@ericarredondo9432

Жыл бұрын

Australian and American wagyu have more meat to them than Japanese wagyu

@amsbeats841

Жыл бұрын

I know! When I look at A5 wagyu I really start wondering, is there really no such thing as too much marbling? If the more fat the better why not just eat straight beef fat

@Dizzyfrmdadm

Жыл бұрын

@@ericarredondo9432 imma have to check that out good look son

@Dizzyfrmdadm

Жыл бұрын

@@amsbeats841 yea exactly cause at that point you want fat not meat and I might be crazy but I’m not gonna spend that much money on a stick of butter with a little beef on the side I’d rather eat McDonald’s tbh

@Garvin285

Жыл бұрын

@@ericarredondo9432 American wagyu is complete shxx that shouldn't be even called wagyu as it has nothing in common with it. Australian however sure is great

I love toki suntori. good shit

Forbidden Marshmallow fluff

I would of cut them a little bit thicker but still looks good 👍 😊

Why do people insist on changing the flavor of beef!?!?

@egghaverr

Жыл бұрын

yummmyy

Perfect steak cook

Mmmmmmmm there goes my life savings

Not me sending every short from this channel to my butcher boyfriend to get his professional opinion

Holy shit someone who actually says wagyu, and not wahgoo, finally.

Yeah I bet marinading it actually did something compared to just a dry rub aging process.

My question is. If you sealed it. And it did not lose any moisture.. Did you truly dry age it? I do conceded the time was spent, but I thought the loss of moisture was a huge part of it. That did not happen with a sealed piece of meat.

@kataisaki505

Жыл бұрын

He didn't dry aged though, he wet aged it.

@full95one

Жыл бұрын

@@kataisaki505 he wet aged it in the dry ager? Is wet aging when you seal the meat in fat?

If there's no peligous is it dry aged then?

Philistine! Salt. Pepper. That's IT for wagyu.

Anybody know the music? I love the beat

Or: deglaze the fry pan with whiskey and make a quick pan sauce to pour over the steak. Whiskey flavor, no aging needed.

Very nice.

Someone needs to send this to guga, see what he thinks and try this experiment

There shouldn’t be any waste with any dry age, the pelicle is good to add to sausages for flavor

Plot twist: A spider crawls out

With it wrapped up with the whiskey lard it looks like a cavemans birthday cake

Bro just be millions in debt

Wow I wonder if my man Guga will try this

I want to try dry age to stake so bad. Idk where to find any that's not already cooked by somone else though like at a restaurant. Because I generally do make steak better at home than 100% of restaurants I've been to because it's my Passion and I have really good equipment. But the part I struggle with is the meat itself just finding this amazing type of stuff is really difficult where I live. If anyone knows of a good source to find quality dry aged steak I would really appreciate any advice.

I’m more impressed by creating an amazing meal from inexpensive ingredients.

What temp do you set the oven too finish the steaks off?

@theearthrexden

Жыл бұрын

120c

looked like whipped cream at first lmao

Which is better Japanese wagyu or Australian wagyu?

Can you reuse the tallow?

I was about to complain about the low temperature, but then I remembered: whiskey. It's been soaking in alcohol for three weeks. If that doesn't kill the microbes, I don't know what will.

How is it dry aged if the steak is shielded from air that dries it out?

Guga!! We need experiments in dry age waste management!

guga has been real quiet since this dropped

...alright, you already know what I'm about to say about that mixture, but you had it coming I swe-

@jeffwells641

Жыл бұрын

He never says he dry aged it.

@fjalac8369

Жыл бұрын

@@jeffwells641 it looks like cu-

This, my friends, is the definition of food porn

More worth it and Affordable than 🧂bae's

forbidden frosting

I love this cause the amount of waste I've seen with some people dry aging is absolutely insane I love how minimal the waste is here