I Cooked A Whole Wagyu Cow (ft. Guga Foods)

wagyu is the most prized beef on the entire planet and today we're gonna do something that to my knowledge nobody has ever done before we're gonna cook an entire wagyu cow but the real challenge here is finding that much wagyu unfortunately i know just the right guy google what's going on everybody what's up nick google here knows more about beef and wagyu than anybody i've ever met i actually cook quite a few i must say more than quite a few goo i really don't want to keep people waiting here should we show them yeah check this out everybody what we have here laid out on the table is an entire wagyu cow goo can you explain some of this every single piece there is we have it right here so here we got neck meat and that's brisket and then we got flat meat we got the kind we got oxtail i don't know what that is what did you do minnie minnie you're fired get up so google what we have here is not technically an entire cow that would break the table exactly in my pocket it would be at least what 50 000 maybe even more maybe even more 85 pounds oh yeah more than that oh yeah oh yeah so we don't want to spend the amount of a nice tesla on the wagon that's right let's just say that i'd probably rather pick the car at that point yeah i agree but what we have done is found virtually every single piece we can find in the cow and laid it out across the table correct every single piece here that we have is widely we have some very exciting pieces some others not that exciting but i can't wait to see how it's gonna turn but we really do we have a lot of pieces that even i have not tried myself we have the cheeks up here from right there on the face that's crazy we have the ox tail right exactly i think it's insane yeah one of my favorite pieces of meat i can't believe the tail can get that thick look at how thick that piece is yeah it starts out nice and thick and go nice and thin and yeah crazy we have little funny legs here with the bone marrow exactly which if you haven't tried bone marrow is one of the tastiest parts of the cow beef flavored butter just think about that and it's amazing and we can't forget my favorite piece of meat pecan i have never had the cotton well you're gonna have it today for sure so today we're to be spending 12 hours at least right maybe more probably more 14 hours to 15 hours it's all hands on deck and we're going to try to cook this entire wagyu cow to taste as many pieces as we possibly can which one are you mostly excited about cut the can oh come on come on cut the cam cut the camera and google after we try all these pieces i want to sit down with you and talk about what we tasted today and kind of rank them out to tell people what our favorite parts of this wagyu coward because i don't think anyone else has gotten to experience what you and i are about to try absolutely i can't wait to try them all at the same time so we can drink which one is better let's get cooking all right let's go we got a lot of work to do everybody so let's pick out all the pieces we want to start cooking okay so what's going to take the longest year when we brisket and we're definitely cooking the brisket that's that's a no-brainer all right so i'm going to smack this on the tray that's going to take the most time how long does that take that one is going to take about 12 hours oh dear lord okay okay i actually personally really want to try the cheeks so can we choose yep let's go cook those up bone marrow amazing a must we need to talk about it to people and how good it is yeah absolutely one of my nephew's favorite thing angel he loves this thing as well let's take the bone marrow definitely we have to cook oh i know i know you're kind of you're okay over there i don't know if i'm going to make it i don't really know if i want to do the intestines at least not at the start all right yeah we will if we have enough time let's cook it too do we have enough time to cook the ox tail definitely put it in here i'm going to put those on yes and 100 okay oh my god this is getting heavy nick oh god it's your workout for today you told me you've been training who actually used to be a taekwondo master so he can definitely hold this track there's nothing here i'm just joking around anybody all right what else are you cooking absolutely tenderloin come on we gotta have ten this is where filet mignon comes from exactly most people don't know that but this is where it comes from this big old piece right here right yep yep yep nick come on bro last but not least uh wait where'd the where did this go seriously let's go let's go grab start grabbing you grab that i'm gonna go with the big old tenderloin yeah and i'm gonna go with the brisket this thing is a real just a whopper all right no it's a thick piece of meat right all right so let's begin this is probably one of the craziest meat experiences i've ever had in my life it's going to be a very very nice piece again this is nice because this isn't too hard i gave you the cuff job yeah this one is [Music] so the first is already done yeah absolutely so here's what i like to do this part is the fattiest one so i take out the whole external fat because the intramuscular fat has too much already this one here we're going to leave it because it's the leaner part we want this thing to cut open and just be juicy this is going to be the waterfall of wagyu right here when we kind of have squirt juice exactly okay i love that so we're moving we're going we're going we're not joking so picaya to keep it traditional i only season with salt nothing else no garlic powder no no black pepper nothing this is going to be the best piece of meat you've ever eaten naked i'll tell you right now all right bro what do you mean you salt baby or something i am salty and this right here is oxtail and if you look really really closely you can see that little middle piece that was part of that tail so we're going to brace this absolutely and it's going to take a little while we can either raise it or we can pressure cook it like you're saying okay perfect it all depends on time okay good this is good if you haven't noticed yet these right here are not actual cow balls unfortunately it was just two last minute that's right we didn't have enough time to get the real deal but this is much better this is a japanese wagyu a5 filament as good as a gas these are the nicest balls you are ever going to try way better than any balls minnie did you just point down on your own balls is that what you just did you're fired so we have finally prepped everything out google the rest of the pieces that we had on the table we don't have to do any prep for so those are all ready to cook correct and all this here is going to be cooked in a completely different way every single one of which i'm so excited for this one is broiled this one is barbecue we're going to cook this one on the grill we're going to actually braise this one right here this is going to be straight up butter because everything is different everyday's gonna love it all right you ready yeah let's go let's go got a lot of work to do all right time for the brisket cause this is what's gonna take at least 12 hours this is the longest right here yeah we're gonna cook baby we're first gonna grill we're first gonna smoke this beautiful brisket here just to get a nice smokey flavor that's it that's it that's it nice smokey flavor this thing is hot as hell okay we got the brisket and the smoker next up because we're cooking all these in different ways is oxtail pressure cooking pressure cooking [Music] and then we cover up the pressure cooker and how long about an hour all right now it's time to braise this is our third different cooking method we're starting today absolutely rice cheeks beef cheeks so we're braising these because we have to let these break down yeah absolutely because if not it won't be good okay [Music] so google's got a bunch of other meats already cooking outside and now we have number four sous-vide exactly and i have to say sous-vide is one of my favorite ways to cook meat isn't it it's perfect it's gonna be juicier than manny and of course oh you juicy manny i love i love google he gets me i'm going to be souffing them at 135 degrees fahrenheit for two hours we got a lot going on we got nick back there with a petite steak going i mean this is we're going nuts over here everybody we're cooking every single thing like crazy it looks like some of our first meat is finishing cooking and we got the pressure cooker well that's not bad at all no no no cut the can time to open it up and let's see my god take a look at that can i take one out absolutely because it's falling off the bone exactly oh my look at this i'm not even touching it that's what here can you are you kidding me right now that is the bone i put in zero effort just now with a fork and the bone came right off after look at that it's time for a little checking on our brisket here how are we thinking we're looking good nick i would say another three hours then we wrap it how long would it take if we stuck man in here all right now it's time to cook these fillets right correct you ready yeah we're going to go into cast iron [Music] google i want to see your butter base technique now go let's see it one of our favorite things to do when you finish cooking meat is pour that butter right over the top you let it sit in all the aromatics the butter set the garlic and the rosemary on top of it as well the thyme everything there right is what i like to call heaven on earth right heaven on earth let it soak in i think it's time for us to cut into this bad boy i agree i can't wait our second cut of meat oh look look at the juices absolutely perfect baby it's time for the brisket yeah we gotta check on it yeah absolutely it's ready oh hi guys i think we got plenty of smoke already mine i want you to take a look at this now hey baby hit me drop it on me oh baby i'll explain it's jiggly man all right very good let's focus over here everybody so come on seriously seriously turn your ringtone off take it off take it out of my pocket where's flashing stop it we're gonna wrap this actually quite a few times so based on weight this now goes back in the oven until tender until tender until we can poke on it and there's zero resistance just that's when it's ready [Music] now it's time to open the cheeks whose sheets yeah yours so these have been going for a while and these are braised yes correct extremely tender very fatty these look so good look at it it's gonna make me cry oh pull up in the cheeks look at that this is one of my favorites even the title of the meat wizard meat wizard it is right up there all right let's go it's been two hours on the pecan yeah yep now we gotta take them out sous-vide baby look at the juice let's go flamethrower them absolutely [Music] the picanha has a beautiful crust it's golden brown slice it up yeah let's slice it up right now [Music] i just want to hold this up for a second and show you how perfectly cooked this is and also how it's dripping and glistening this is perfection i think you deserve this thank you i do uh actually you know what the hell oh allow me no no i'm not gonna take it oh come on now we're going to cook the filet mignon a5 now instead of using regular fat i recommend using japanese wagyu a5 fat let's do it if you remember earlier in the video we have these presented as something different it's the best part of what we're going to eat today potentially and the most expensive is it really absolutely by far you got to protect the pound per pound [Music] it's already time to flip yeah that was exactly only only like look at that 40 seconds because there's so much good fat in there that's what we're looking for i look at this piece of meat right here and i think perfect absolutely i agree 100 nice golden brown look at that should i slice in right against the grain make sure we get a few nice cuts i don't think meat can get any better than this what do you think 100 agree the brisket is out of the oven now we're just gonna let it rest but by doing that we have to wrap it really tight in a towel this is the real deal why are you making fun of it so cute no i love that everybody i know this is taking quite some time but this is our last thing we're going to be cooking today in a different style to show you so for this last style we're going to broil it on high for 10 minutes check out all that beef butter everybody this is beef butter look at that use it just like regular butter the moment we have all been waiting for exactly the brisket all right let's unwrap this thing took a line here you take the bottom out look how juicy it is oh my god what it's wet wet we've wrapped it a million times i know oh it's soaked it's not wet it is soaked yep and now for the big reveal google that's one of the best smells i've ever experienced look at all the juice watch out oh it's falling we don't want to lose that so i could easily just come in right now with a syringe and just fill this thing up with juice cooker oh yeah you better get 20 of those look at this actually oh your syringe is not enough nick look at this oh my gosh so it's time to move the brisket over to the board wow and she wiggles she's thick she's thick boy hey you're cheating i know right that's how you know you cooked it rice [Music] all right google that was a marathon nick we finally get to sit down yeah and enjoy our labor over here which one you want to try first i'm excited oh my god first of all can i just say that that is one of the most tiring days of cooking i have ever had that was a marathon for real and i've worked in three restaurants now and it's crazy in a restaurant this was maybe worse it was even crazier right yeah i mean come on we'll cook the whole cow man we get the whole cow we have all our favorite cuts in front of us yeah a lot of them we just got ran through it because we couldn't put everything it's going to take too long you do not want to watch us cook an entire cat yeah exactly it would take too long but we did yeah and cheers cheers i already know which one is my favorite so it's up to you okay okay let's try the oxtail first let's go very tender super tender extremely tender ready cheers butter come on that's delicious it reminds me a little bit of a brisket and texture yeah i don't know it pulls apart a little bit and the fattiness is the stickiness is delicious tons of collagen almost like you're eating a lamb shank exactly really really good all right let's jump over to this all right let's go to here you ready for this baby yeah yeah yeah japanese well you call this one something else right really oh oh my god you don't have to chew in fact you don't need teeth you don't exactly i'm 95 years old that's going to be what's in my fridge i'm just going to eat this one uncooked i'm going to chew with my gums there's a good reason why i call this one the god of steaks is that what you call it yep as can be yeah we're not eating giant pieces because this is a lot of meat and we've been picking throughout the day let's be honest yeah come on all right okay this one right here what is this this one is butter basting uh tenderloin the butter makes such a huge i feel like it keeps getting better the butter just mix it so much better with a little bit of garlic and thyme delicious good better even better let's keep going oh boy let me just say that i have never seen anything juicier in my entire life when it comes to food that's not supposed to be juicy you think of watermelon yeah it's gonna be juicy but brisket of course it's gonna be supposed to be juicy this is like i told you it was going to be a waterfall this exp this exceeded my expectations by far okay [Laughter] i was kind of joking that i said it was going to get better and better and better that's i could leave right now and nothing else is going to get better than this i promise you right that's a top three bite of me i have ever ever had in my life that's insane 10 out of 10 is very low for this i'm telling you right now this one is a hundred out of ten the flavor the texture the smokiness not too smoky just perfectly smoked that's important the juiciness the juice is out of this world i want to try the bone marrow okay can we do it yeah go right in scoop it out for those of you that haven't had bone marrow before go to the market you're going to see it on the shelf you can buy bone marrow from a lot of normal markets yeah for sure they have it everywhere nowadays which is a good thing it's just beef butter come on mm-hmm come on everybody this is amazing oh yeah probably what the heck can i live here yeah for sure what is this we did try that already we got a little sneaky with that one but here let's go again come on what this kind of reminds me of is something that you could actually eat a good amount of sit down and have a steak you can't sit down and have a steak of this stuff you can't really do that with bone marrow obviously yeah you can't do that with ox tails too rich this you could have a piece you could cut into it you can enjoy it dinner with some potatoes on the side with some greens whatever you want and that would be a great full steak to have that's a meal you're absolutely right if you haven't tried pecan i would go check that out because i haven't before chef's kiss i'm amazing if i'm being totally honest right now i can't eat any more meat yeah yeah it's something about meat that just fills you so much and it's so heavy and let's be honest we've been tasting it as soon as we take a little bit of slice because it's still good the whole day yeah have you ever cooked for the holidays you just realize that you sit down at the table and you're already full exactly exactly google i think we should really really quickly after trying all this wagyu from an entire wagyu cow today tell people what our favorite few things are i'm gonna have you go first this one right here i'll put it as number three even though it's one of my favorite steaks to eat but it's a lot very very rich now the pecan will definitely be number one so the number two will be the brisket so i am right here three two one taking everything into consideration my list is going to be actually very different from yours which i think is cool okay because everyone has a different taste and that's totally fine right yes number three i am going to go with the filet mignon fantastic yeah i think there is something to be said about cooking it with that garlic and the thyme and the rosemary that kind of stuff with the butter right doing that to it totally changes the game so this may be a different answer if we didn't do that to this right here but something about that all around is fantastic you cannot go wrong with butter time and garlic it's perfect every time and anyone can go easily do that at home yeah number two i'm gonna have to jump to i was gonna call it the balls but it's not that so we agree on the second one then we absolutely agree on the second one it is absolutely fantastic except i don't agree with you on the first one oh which one is your favorite the first one by far this one absolutely i already know this one completely spanked me unlike any way i could have thought it would the brisket the brisket the brisket was insane i i just haven't had anything like that before i know i agree with you 100 see this is the thing with this cut of meat if you grow up eating it you crave it you know the taste this will never be beaten for me i don't know what it was about the brisket it's one of those things that there's a good amount of effort that goes into it except not that much in a weird way because you're letting it do most of the work itself but it seems to require equipment that a lot of people won't have it takes just kind of a level of skill and knowledge that most people haven't learned yeah it takes a little bit of skill to do this one perfectly yeah but now i've at least been able to watch you and learn about it understand it so i love that yeah it's good i cannot believe that i mean that's like one of those things that i will remember being in this studio garage i don't know what you call it and trying that for the first time in the second time and the third time this one you will never forget absolutely google i cannot thank you enough for letting me not only come into your house to your studio today but also to take i don't even want to say how much wagon yeah just a little bit [Laughter] googa genuinely is one of the nicest guys you will ever meet but also perhaps more importantly to some he's the king of all meats king of all steaks thank you nick thank you thank you if you haven't seen google's channel before which i'm sure many of you already have definitely go out and check it out right now there's a video of me on there that we posted pretty recently too but in the meantime i think you and i can both go into hibernation for a little while i think so yeah we did it good happy cooking

Channel: Nick DiGiovanni

Views: 6,745,967

Keywords: Nick DiGiovanni, Gordon Ramsay, Cooking, Chef, Recipe, Kitchen, TikTok, Food, Salt Bae, Uncle Roger, Knife Throw, Knife Drop, MasterChef, ASMR, wagyu, cow, japanese

Id: ZjFcB1IeJuY

Length: 19min 23sec (1163 seconds)

Published: Wed Oct 13 2021