Beef Battle !!! American Black Angus vs. Australian Wagyu

[Music] hi pitmasters welcome to another episode today we have another Mead battle Black Angus versus what you [Music] and as always the first thing that we're going to do is fire up a barbecue [Music] now before we put these beautiful cuts of beef on the grill let's first take a closer look you can clearly see that the marbling on the Warka beef is much stronger than the marbling on the black angus the black angus picanha has a nutty smell but you can clearly smell also the freshness of the grass-fed black angus yeah the work.you is a much darker smell also very nutty and very round both of these cuts have been aged for 21 days the Wagyu does feel a little less tender than a Black Angus price difference between these cuts is 20 euros we're gonna put this on the grill and when they're done we're gonna find out which tastes better before we put these pecans on the grill I'm just gonna carve the fat cap slightly it will help to render down the fat and hold on to the salt which in the end will gives us a crispy result we'll sprinkle on a heavy dose of salt and the salt will crisping up the fat as it's roasting we'll put the pecans on the grill over indirect heat [Music] we're roasting these picanha at 200 degrees Celsius just to make sure we get a nice crispy outside [Music] of course we need a little something to go with these picanha I'm making a chimichurri sauce and like a pepper sauce for our chimichurri we're going to use four cloves of garlic one spring onion a handful of fresh parsley three twigs of oregano 100 milliliters of olive oil and 50 milliliters of red wine vinegar two pinches of salt and some fresh crushed black pepper let's do a quick taste test [Music] and that's a good team material for our second sauce we're also gonna need four cloves of garlic one spring onion and full of fresh parsley half a hand of fresh thyme two leaves of sage two sun-dried red peppers two sun-dried tomatoes and five pickled jalapeno slices 100 milliliters of olive oil and 15 min leaders of red wine vinegar and juice of half a lemon [Music] two big pinches of salt fresh ground black pepper mix that up of course we've got a try right [Music] Wow it's a little bit smoother than the chimichurri sauce and it's nice and creamy stuffed but also full with flavor is going to taste great with our picanha we're getting a lot of direct heat on one side of the picanha so we'll want to turn them around while already getting a beautiful crispy outside on our fat cap but they just need a little bit longer on our grill [Music] Papa Gaius had been on the grill for around an hour let's take a look Wow beautiful he got a nice bit of color let's quickly measure the temperature they're almost done so we're taking them off the grill let them rest and then they have come up to their final temperature [Music] [Applause] I be chaos have been resting for long enough time to slice into them we're slicing into them against the grain [Music] look at how juicy this is you see that if I move my fingers over it you can see the amount of juices that is in a thin slice like this we also got a bit of smuggling because we roasted it at a high temperature we have a crispy top of fat this is gonna taste amazing now let's slice into the body [Music] juices are flowing this is crazy look at the dripping the amount of juices running out of the vacuum so it's nice and juicy and again crispy on top so basically they are both juicy the only way to find out is just to taste them right first I'm gonna try to watch one big chunk of flavor super juicy and super tender crispy fat cap with a little bit of salt absolutely perfect now let's try the Black Angus definitely again juicy salty crispy effect taste amazing if I taste them they almost States to say so the big question is why would I choose the vacuum over the darkness now look at the texture of the buck you mean you see this I'm just spreading my fingers and it almost falls apart now let's do the same for the Black Angus you see I'm spreading it and now I'm even putting it there's a difference there it's much less standard and now let's try out the sauces that we made right because they could be the star here [Music] well do one with the traditional chimichurri Oh now we take the other part of the slice and go through our sauce No well what a sauce is an easy decision they both are great you don't need to choose if you make me choose between these guts I would go for the walk you in the end it's the better cut I hope you guys enjoyed this video and if you did leave me a big thumbs up comment down below and hey if you want you can support us on patreon link it down below in the video description see you guys next time then [Music] [Applause] Oh [Music]

Channel: Pitmaster X

Views: 609,915

Keywords: steak, picaña, picanha, grilled picanha steak, chimichurri, chimichurri recipe, amercia vs australia, america versus australia, barbecue, grill, competition, beef battle, challenge, food, cooking, beef, assado, Parrilla picanha parrilla barbacoa, Churrasqueira picanha, pitmasterx, kamadojoe big block

Id: YlfwUd-ZJbw

Length: 7min 57sec (477 seconds)

Published: Wed Apr 25 2018