This is a Japanese Wagyu A5 Picanha. It is
the best of the best and as you can see I have the certifications to prove it. And after
taking a few slices of this wonderful steak the marbling was just ridiculous. I mean take a
look at this! It is every meat lover's dreams. If you love meat this is as good as it gets, and
after previously cooking this wonderful piece of meat on my channel everyone requested it to be dry
aged, and of course if you think I'm gonna let you down there's no way that's gonna happen. So when I
was cutting my steaks I made sure to leave a nice beautiful piece to be dry aged and this is what I
was left with. It is the tip of the picanha and like everyone says the best for last. The marbling of
this cut is extremely impressive. The ratio between fat and meat is just perfect. My friends if you
are watching this for the very first time let me tell you something this is the best of the best.
Like every dry age you will always lose a good amount, so I made sure to take the weight and see
how much my loss will be in the end. As you can see the weight of this one was almost 1800 grams.
But now to dry age this thing is very simple, I'm using a special bag called Umai Dry it is what
allows you to dry age at home without any special equipment. This bag is actually called a membrane
and the wonderful thing about it is that it allows airs to escape without allowing anything bad to
go back in. It's kind of like a bag that breaths but it only lets air out. So after vacuum sealing
the only thing left to do is to put it on a cooling rack to make sure that air circulates
all the way around. Now the only thing left to do is to put it on my regular refrigerator and
let it dry age in there for a total of 35 days. After 35 days I took it out of my
refrigerator and check it out what it looks like. I mean I am always impressed
to see how this piece of meat looks dry aged. Wagyu is so unique and it is completely
different than any other meat. So after removing it from the membrane I laid it down on my
cutting board and this is what it looks like. As you can see it looks like a beauty. The only
thing that you cannot experience is the smell and let me tell you something it is wonderful.
The only thing left to do now is to cut it into beautiful steaks and for that I'm gonna keep my
mouth shut and let you experience this with me. That right there is something you do not see
every day. This is one of the interesting things that only happens when you dry age wagyu. The
loss of the redness throughout the whole meat is oxidation, usually that part has a very strong
flavor of dry age and as you can see this one has quite a bit. However at the same time I am excited
to find out how it's gonna taste. Since I was left with a good amount of steaks I'm gonna be saving
quite a few for different experiments in the future, so make sure to watch out for those videos
real soon. Now like every other dry age you've seen me done in this channel one of the things that
must be removed is the pellicles, that's the meat surrounding the steak that is not good. When I say
that it's not good I mean that the flavor of dry age is very strong on those pieces but eating
them on the steak is a little bit overwhelming. So whenever you're trimming your pellicles make
sure you do a good job and take most of it out. If you've never handled Japanese Wagyu A5 let
me tell you something, it melts in your hand so you gotta make sure to work quickly. As you can
see once I was done this is what it looks like. And I cannot wait to find out how it's gonna
taste. Now if you're curious of how much we lost check out the fresh steak versus the dry
aged one. Remember in the beginning they were the same exact size and man the difference is
ridiculous, I mean I would say that we lost almost half of the steak. To keep it true to this
beautiful piece of meat I am not going to be seasoning with anything crazy, salt is good enough
nothing else. However at the same time one of the most important things is to make sure that you
season it well, for that I not only season both sides but also the edges. But now that we have
these beautiful steaks perfectly seasoned the only thing left to do is to go ahead and cook
them. And for that the first thing I'm gonna be doing is putting a nice beautiful sear on them,
once that's done I'm gonna be cooking them in indirect heat until it reach an internal
temperature of 135 degrees fahrenheit. So now I say it is enough talking and
it is time to cook them. So let's do it! All right everybody here we have our beautiful
steaks. What do you think Angel? -They looking good! -You asked for it you asked for dry age wagyu
picanha Japanese A5. Man that's a tongue twister. -That's a long one uh. -That's a long one. So obviously because it's chiquitica, very little, we got the dry age picanha here and we have this one right here, which I cooked it
yes extremely rare everybody. We like it rare I say we remind ourselves of the taste first before we
jump to that one. -We should remind ourselves a lot in this video, I think I need a big reminder in
this video. -All right let's see. Cheers everybody! -Like I first ate the steak and then I
drank the juices that's what it feels like. -It's like an explosion every time you take a
bite. -So much. -Even towards the end it's still an explosion it's an explosion every single time
you take a bite, and not at all explosion. -Oh man! -What happened? -Bro I forgot what it tastes like. -Oh really? -We got to go again. -Absolutely amazing yeah you can have it. Absolutely amazing, phenomenal, extremely juicy
when you take a bite of this thing it just basically literally explodes. Now I can't
wait to find out how it's going to taste the dry age. -Oh! -What happened? -I forgot already. -You forgot again okay
yeah he's gonna keep doing that the whole whole night so we gotta keep going over here everybody. So now
here's the interesting thing, when I was cooking it you saw it you touched the grill grate it's
fire. It's immediate fire, so in order for you to cook it you got to put it, take it out, put it, take
it out. That's the thing with wagyu, you got to be very very careful if not you burn it and you will
have a bitter taste. -You got to pay attention to it. Yeah. -You you got you cannot set and forget.
-No, no, no, no set and forget you're going to burn this thing it's going to taste bitter it's going
to be a nightmare. You ready? We're going for the other one dry age Japanese Wagyu A5
Picanha. Cheers everybody. You really said that huh! -Oh! -Whoa! Wow how different is that? That is very different.
-I think it's literally, the fat. -The fat? -Since it's got so many fibers and stuff maybe the the
dry age makes it go through the fibers more or something? It's a it's a decent amount of like dry aged
flavor. -It's very powerful dry aged flavor. -You know I like dry aged. -Yes me too. -But if I'm being really
honest... -Of course that's all we want. -I'm staying with the original. -Why are you staying with the
original? -Because... -You get more? -You get more fat! You get more juices and stuff. -You get more so he's
almost double the steak if you take a look at it you know what I mean. Almost double the size
everybody. For me, because I enjoy a lot of dry agedness enjoy that weird flavor, I still
pick the dry age one. But I understand where you're coming from. -And then you know I
like dry age but I don't like it when it goes so far. -Yeah. -You know like I don't like when it
takes too much. -This one was 35 days so maybe you you recommend like 20 days? -I say like maybe
somewhere between 15 and 20. -15 and 20 okay. -Because like if now it kind of takes away. -You, he's
right because you there's a lot of dry age flavor. It's intense. -It's strong. It's intense. -It's not
bad. -No, no, no it's not bad and that's another thing interesting about it whenever you dry aging
a wagyu you don't get that much pinkness. This steak and that one I cook to the same
exact temperature and uh the pinkness is gone, it's probably because I don't know, I don't
know the science behind it but that's what it is. -It's probably because of science. -It's because of
science, some type of science that we are not very smart to understand that part. I prefer this one,
Angel prefers that one. Because it gives you more? -You got, look, you got more of a lot of
things with this one. You get a bigger steak... -No waste. -No waste -No waste. -No, no waste at all.
-You really don't want to waste this one everybody. Anyway guys these are the results. I hope you
guys enjoyed this video. If you do enjoy it 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 anything 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.
