Japanese A5 Wagyu Beef (The World's Most Expensive Steaks) | The Bearded Butchers

certificate of authenticity we've got here straight from japan a5 wagyu beef from the hokkaido region of japan now we chose this particular beef because that's the very northern most region in japan and it raises some of the best beef in japan now wagyu beef specifically these a5 are going to be in this beef marbling score of 8 to 12. these particular primals graded out 10 to 12. and if you look here the u.s prime beef is only going to have about 10 to 12 percent fat when our a5 wagu is going to be as much as 50 to 55 fat so the wagyu beef one of the reasons why it's so expensive extremely rare and it's one of the few things that checks off all five of your sensory boxes first appearance second when you put that in the pan and you hear that sizzle third you've got aroma as it lifts off that pan you get that sweet fragrance fourth you get that feel inside your mouth as it coats the inside of your mouth and then five of course is the taste it's unlike anything else we're gonna cut up these steaks now if you're local to us you can come into the shop and buy them if you're not local to us we're gonna put a link in the description you can go online and you can order these exact same stakes from the exact same place that we sourced them kai farms so there will be a link in the description but right now we're going to get these cut up and get them in our store but of course you know that we've got to taste some of it so stick with us while we go through the cutting process and then finally we're going to cook some of it up rib eyes and strips so scott did a great job with the explanation of these we're going to get into the cutting we're going to start with the rib eye sections and then on to the strip sections next so with these typically what i would do is i would cut a stake that you know that's an inch to an inch and a quarter thick but with something like this due to the price price per pound um we're going to cut these a little bit thinner so we're going to do more of a you know close to that that 5 8 of an inch somewhere right in that range wow have a look at that i can honestly say that in my 26 plus years of being a butcher i've never seen anything like it that's incredible wow so i'm already noticing as i cut these how just soft the texture is i'm trying to get them evenly cut so that when you cook them you know they cook nice and even so wagyu cattle makes them so special as they're genetically predispositioned there's a a gene that's switched on that basically deposits an incredible amount of intermuscular fat marbling this fat's a little bit different too because it's um it's a high oleic fat a monounsaturated fat so it's got more of your good cholesterol in it so it's the fat that you can eat and still feel good same same type of fat you would have in an olive oil and look at just how incredibly gorgeous these steaks are coming off here seth you're doing a fantastic job thank you something like that i mean does it get any better i have to admit i was a little bit nervous when we started cutting these but kind of hit hit my stride now and settled in i i started beating him about halfway through and then straightened him out spencer did a good job of editing that portion of the video so what we'll do is we'll get these rib eyes cut and then we'll do a side by side of the rib eye and the strip next to each other so you can see the difference between the two you want to see a little trick yeah i'd love to so that's seth's tricks opposed to scott's hot tip it is so if you take your next primal this one being the strip section you can so when you get down to the end here it's going to be kind of hard to keep them stable so you can actually marry it up to the next one and then you can keep cutting and make sure you get all the way down to the end that way you're not losing your thickness just keeps things nice and nice and stable for you wow look at that looks like these came out of a machine south what an excellent job thank you those are the rib eyes and i can guarantee you these little pieces that came off the tops of those were that where those rib bones were were removed those are getting fried up too onto the strip section we're going to start up here at this vein end this first stake we cut off here actually might be two of them since we're cutting them thin you can see that's that vein stake wow as i assumed i think some of these strips are going to have even more of that inner muscular fat that marbling than the rib eyes did wow that is just truly incredible check these out scott oh man that is impressive so if you grab a strip and hold it up next to a rib eye show everybody the comparison and marbling yeah that's the interesting thing about wagyu we've noted before with the american wagyu is that the strips become even more filled with marbling typically in your ribeye on your american cattle but it just keeps on going and going and it certainly is pretty to look at definitely checking off that sensory one appearance i can't wait to hear it sizzle in the pan get number two number three being the aroma number four being the mouth feel as it coats to the mouth that's that japanese umami so i can tell you that with even with this amount of fat on here if i was cutting down through you know just your normal grain-fed beef it would be a lot harder to get down through there because the fat's harder on grain-fed beef but these wagyu cattle that fat it's just it's so soft it it literally is like cutting through a chunk of butter onto that second strip loin so so far scott if you had to choose one which would it be rib eye or strip oh probably rib eye i mean i just i really like rib eye especially if you get into that that cap yeah that cap wow so there they are that was a real treat first time for me that's for sure now might be the first time for cutting them but it's gonna be the first time for tasting them too and i can't first time we'll get a chance to try true product of japan a5 wagyu cattle that's coming up next i want to go in the store to pick out those 85 wagoo sticks but i just know if i go out there i'll uh i'll spend a little too much time talking oh oh mercy i think i'm gonna take this one i've got a rib eye i want to get a strip nice and well marbled strip that'll do [Music] got our steaks let's eat let's do some cooking let these steak sit out at room temp a little bit start with wagyu the the melting temperature is very low somewhere near or below what your your actual body temperature is so that's why it gives you that melt in your mouth feel it's going to take a little bit of the fat see where my pan's at oh yeah scott's taking the lead on the cooking on these i'm just here for moral support and of course taste testing rendered a little bit of my fat down there got a nice hot pan this is where number two comes in that that sound of that sizzle oh the aroma hit me number three that wonderful aroma so we've checked off one appearance to that sound of that sizzle number three that aroma number four will be our mouth feel and number five will be our taste coming right up all right it's been a couple of minutes [Music] nice charcoal flavor [Music] we're at a nice [Music] medium rare i'm pulling them oh that aroma i am telling you that is something special now we we these are completely unseasoned we're going to be using some salt and we're going to put a pile of our butter blend out there but we've got to let them rest for a few moments oh they're perfect that temp came up a little bit seth are you ready you want to just i just want plain first you just want a piece of this fat cap right here this canalis right there some of that rib eye cap all right here we go on number four now wait a second i think i think we should do this this time since this is kobe we're gonna do three pieces because spencer's gonna get one too oh yes baby here we go it washes the inside of your mouth with that that whole mouth feel you don't you don't even have to chew it no melt it and then that flavor melted four and five get checked off in a hurry wow now let's put a put a little salt out here put a little pile of butter blend over there too that's my plan i'm just going to get right in here and we're gonna get so rib eye strip look at that just perfect i'm gonna just do a little dab of the salt oh mercy that makes that flavor just absolutely wow jump grab that piece there and we'll go with the butter blend that it's so it's so tender look at that it almost doesn't even have nice job cooking thanks holy smokes that's 20 out of 10 right there that's so good oh man i wish you guys i mean my knife slides through there like just we're going we're going for the the ultimate dab right here that butter blend i know we're talking about the world's most expensive beef right here we stayed true by going with just beef only and then with the salt and and when we went to that butter blend it just went to the absolute sealing of to the stratosphere the way it washes over your mouth and all those flavors unite that's incredible one thousand percent the best beef i've ever put in my mouth well i would go so far as to say not only the best beef but the best meat it's gotta be the best meat that is phenomenal i mean we've got those just little crystalline or caramelized outside with the with the try some of the super crispy part right there just just get the fat and everything now with wagyu beef we cut it a little bit thinner because you just you can't consume a lot of it for a couple reasons one that umami feel that mouth feel that you get starts to wane after you get two three bites in your mouth that first bite is really the most incredible and the other one is this is super rich now we're talking mono and such unsaturated fat so healthy fat good cholesterol but you just it's it's so rich that you can't you can't take a whole lot of that's why you see in restaurants sometimes when they serve it oh it's just a little little portion oh because of that richness nice job cooking by far the best meat i've ever put in my mouth that's a5 wagyu cattle top of the line straight out of japan link in the description on where you can order it if you're not local to us if you are local to us you can walk right out to our meat case and get it absolutely incredible 10 out of 10 recommend this bar especially for a special occasion you're gonna take it to the absolute stratosphere by putting bearded butcher blend seasoning on it despite what anybody might say it's a blend of flavors that just makes it complimentary and pops it doesn't take a lot just a little dab a little dabble do you wow there you have it folks you watched the beard of butchers cut in a5 wagyu wow steak cook it put it in her mouth world's most expensive beef and we absolutely loved it it's incredible so there's more videos that come and you know we're going to stay at the end of our videos don't forget to subscribe follow us on instagram facebook tick tock here on youtube and until next time see ya [Music] you

Channel: The Bearded Butchers

Views: 225,801

Rating: 4.9486012 out of 5

Keywords: A5 Wagyu Beef, The Bearded Butchers

Id: 5vyYHiCDJhk

Length: 18min 56sec (1136 seconds)

Published: Wed Sep 01 2021