We hit 2 million subscribers everybody,
that is absolutely incredible to me. Thank you so much for your support.
Without you these videos will never be possible
and that's why I do it because i love your feedback. You guys
put fire on me and let me tell you something we are
just getting started because everything is about to go
way, way beyond what you ever expected, starting with this cut of meat today. It
is the 2 million subscriber special. Check it out! And here we have the star
of the show. Because this is the queen of all meats,
and it is the real thing. And here's the certification of
authenticity. It's the real deal! And I have to say a huge thank you to my meat
dealer Emilio from Grand Western Steaks. This piece of meat is almost impossible
to get it where i'm at. But as always my meat dealer always
comes through. And to be 100% honest with you I never thought i'd be able to lay
my eyes on this piece of meat. Because if you've been watching my
channel for a while you know that I love this cut
and it has honestly been an honor to introduce this cut of meat to the whole
world. Especially because when I started this
channel almost no one knew what picanha was.
But now you can see in almost every single youtube channel
that makes me very proud. And as I start opening this package it is a complete
experience by itself. And I thought it would be really
important for me to show you how the journey got me here, because we never
started with this. We started with the original picanha and
in the beginning this cut was not known at all.
And as you can see they always used to come like this. Almost like buy one get
one free. This is a choice grade picanha and after
removing it from the packaging this is the real
OG. As you can see it is a choice grade picanha. We can pretty much say that it
has no marbling at all, but it does have that beautiful fat cap.
And like every picanha the first thing you gotta do is to start it by trimming it,
which are usually a silver skin and fat that you're not gonna eat.
Another important thing about picanha is the way to cut it so that it will give
you the best experience. And that is to cut the queen of all
meats with the grain the only reason we do that is because the final cut will be
done against the grain giving you the best eating experience.
And I mean take a look at these steaks. Even though there's almost no marbling
on them you can see that this is a prestige cut of meat,
and even though after cooking every single meat out there in the world this
one's still my favorite. So that is my very first experience with
picanha. But then I started understanding a little bit more about meat and I found
something that was called wagyu, which translates to japanese cow. And here I
have three of them. The first one is an
Australian Wagyu marbling score 5. The one in the middle is an
Australian Wagyu marbling score 7. And the very last one you know that
it's the star of the show. And I think it would be interesting for you to see the
differences between them. So I started with this one which is an Australian
Wagyu marbling score 5. As I remove it from the packaging
it almost looks identical to the choice. Picanha should always have the triangular shape,
that is one of the signs that you know that you're getting the real deal. And
just like the previous one you should get the same exact treatment. You first
gotta start by removing all of the silver skin and the external unwanted
fat. Because the next thing to do is to slice
it in steaks and as I did check out this type of marbling. I mean going
from a choice to this wagyu marbling score 5 is a huge upgrade. And when I ate
this one for the very first time I almost flipped because when that
happened at that time it was the best piece of meat I've ever eaten in my life.
But then hold on a second we jumped into this one right here which is a marbling
score 7. And as you can see it looks almost
identical we got a nice beautiful fat cap,
it is also triangular shape and as expected it comes with a silver skin on
the back which it has to go. But the magic
really happens when you slice it into steaks. And as I did,
check it out! That is a huge upgrade in my books.
Perfectly well marbled and I'll tell you one thing this picanha
is absolutely amazing. I mean i made a whole video about it calling it the
priceless steak, because at that time it was the best piece of meat I've ever put
in my mouth and it is an experience i will never forget.
But at the same time I'm thinking that this picanha right here will make
all of the other ones look bad because as i remove it from the packaging this
11 pounds Japanese Wagyu a5 picanha is absolutely insane. I mean if you take
a look from the side view you would think that is just a glob of fat.
But believe me when I tell you this; that fat is not any type of fat.
It is difficult to explain the flavor because it's something that needs to be
experienced. And after slicing so many different cuts
of meats throughout the journey of this channel
this one is something different. Since it's so special I'm gonna keep my mouth shut and let you experience this together with me. That right there you are witnessing the
best steak in the world. It is absolutely perfection and I'm
super excited to be able to share this with you. And i think I must treat it
with the respect it deserves. So for the seasoning I'm going to be
keeping the traditional method which is only salt and nothing else. The only
important thing is to cook them medium rare. The last thing you need is
to overcook these beautiful steaks. And for that I'm going to be using my
wireless thermometers. So now I say it is enough talking and it
is time to cook the best steak in the world. So let's do it! All right everybody here we have our
beautiful picanha Angel. What do you think? -Wagyu picanha dude c'mon you're gonna ask me what I think? -This is
not wagyu picanha bro, It's Japanese Wagyu a5 picanha.
Did you see how much that thing flare up? -That thing was it was literally fire.
-It was basically fire, you got that right. -Literally fire.
-It flare-ups like there's no tomorrow. Be very careful put it in the fire
take it out of the fire if you are ready to experience something like this.
But obviously it's a celebration not something we're gonna eat every day.
Probably not something we're gonna ever eat again Angel.
-I'm gonna cry. -I know right? So without further ado everybody once again thank you so
much for your support. Without you, this would never been possible. You ready
to try it? -I'm so ready to try it. -I know right we might
just you know pass out on this one over here. -It's so
soft. -I know right. When you literally poke on it it doesn't
even feel like you're you're you're touching anything. You
ready for this? -Well I'm about to go. 2 million cheers! -Cheers everybody. -Oh my God! -You know what like when you want to slap
the table. It is amazing everybody. Everything you expect
on a piece of meat that is what this is. It's just
I feel like I wish every single one of you
could be taking a bite of this everybody. That is how grateful I am for you guys
subscribing to the channel. We're gonna have to take one more bite
in order to describe. Yeah? I saw that you even went with the rice
because I want to try with the rice too. -I had to. I took the bite I enjoyed it for a
little bit and I was like oh -I didn't go with the rice. -What is this like with some rice
and then when and I got some. -Let me try with some rice. By the way
this rice here I have made it on the channel before. It's easy to make
everybody if you have not seen that video make sure you check it out on the card.
Let's try with some rice. It is sushi rice with vinegar.
Oh my God. Um. It just coats your entire palette. -The
fat when you bite it, it literally explodes in your mouth.
-Every single bite that you take it's just
juices exploding all directions of a wonderful flavor that is impossible
to describe. I know what you guys are going to ask me how does this compare
with a japanese wagyu a5 ribeye that we've eaten before. It's
better. -It wins. -It's better everybody, that's all you can
say. -This is the winner. -Nothing is better than this piece of
meat right here in the world. -I'm not even gonna lie, this is the
winner. -There is nothing that comes even close. Please do
not cook it medium, or well done, this meat deserve a perfect medium rare
to rare all right. I'm pretty sure that in Japan
they probably just slice it as you know sashimi style
and the fat the fat is white. You see that fat?
Not fully cooked and let me tell you something... Come on! Do that with regular fat you see
how bad it is. Now with this fat here it's just amazing. -It's Wagyu bro!
If you are the worst cook in the world but you know how to make a steak medium
rare and you got this this is a chico. -That's
it when I started this channel I never thought I would have the
experience of eating a Japanese Wagyu a5 picanha
like this honestly and uh just being able to experience this and
share with you guys it's something special.
I will never forget everybody. Thank you so much for subscribing.
Thank you so much for your support let us know in the comments below what you
guys want to see next and we're definitely going to make it happen.
What do you think they're going to do Angel? What do you think they're going
to ask? -Oh i know what they're going to ask
this but dry age. I know right. -I know that's the next thing. -They're gonna be like oh man Guga I have a good idea uh why don't you do picanha
wagyu A5 dry age 30 days. -I know that's what they're gonna ask me.
-That and you know what? I'm with you, I'm with you 100%. - I wanna see what it
tastes like. -I wanna know too. So Guga when are we gonna
get that video? -It's already on the works. -Oh. -It's
already on the works everybody. -Let's go. -If that's what you wanna see it's
already on the works. I knew you were going to ask for it so I
already prepared a little bit of this picanha here,
to dry age it to let us know if it's going to be even better than this.
Usually when we cook it and we do a dry age dry age is always better.
We have to know, we have to know. It's going to be amazing.
-Yeah. -I want to know what it really tastes like. -Right. -To put a rest to it everybody,
this is the best piece of meat in the world. There's nothing better
there's nothing that comes close. Picanha is the queen of all meats. If you've never
had this cut, try it. -Then I feel sorry for you. -Try everybody
you have to try it. -This cut even when it's not wagyu it's
very good. -If it's choice, select picanha wins at all everybody.
There's nothing better. This is the best and it's truly to my
heart. You guys saw the journey we've been
through with picanha nothing beats it everybody until today. Anyway guys these are the results. I hope you guys enjoyed this
video. If you do enjoy make sure you give it a thumbs up. If you're not a
subscriber be sure to subscribe for future videos.
Remember if you are interested in any of the equipment I use everything is always
in the description down below. Thank you so much for watching and we'll
see you guys on the next one. Take care everybody
bye bye.
