Olive Wagyu in Japan - The rarest Steak in the World
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Channel: Aden Films
Views: 59,285,418
Rating: 4.7620869 out of 5
Keywords: Teppanyaki, Japan, Food, Japanese Food, Steak Japan, Wagyu Japan
Id: MURPf_6r8z4
Channel Id: undefined
Length: 13min 28sec (808 seconds)
Published: Mon Oct 07 2019
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About $285/pound for anyone wondering like I did
Yeah but there was no Beninhana onion volcano
I once saw a guy eat a $1.99 gas station hotdog that he dropped in the parking lot.
I had some A5 Wagyu last year (first really high quality wagyu I've had) and let me warn you, if you expect "steak", your brain will be confused. It was more like "steak butter" is the only way I can describe it. It was an experience that I enjoyed, but it did not hit my "Bone-In, 18 oz, 45 day dry-aged, prime New York Strip" button.
I watched the whole thing and now Iβm hungry. That was beautiful.
Biting into a living cow would be the rarest steak in the world.
Thatβs some sweet Nakiri knife action youβve got going on there.
Hi, so there's a lot of misinformation that goes around about "steaks" like this. I'm not an expert but I did study at a culinary school in Japan and it opened my eyes to a lot of misconceptions.
Firstly, this is hardly steak. Its a block of solid meat fat and it tastes like it. The reason why it's cut into these small chunks and seared on all sides is because if you didn't, you would actually feel like you're eating a solid stick of butter. It's not something you can eat a lot of at all.
Wagyu beef in general is really misunderstood outside of Japan. Wagyu literally means Japanese (Wa) beef (Gyu), which is why its funny because your 5 dollar beef stir fries and hamburgers are all "Wagyu" in Japan as long as it came from Japanese cows (which often it doesn't, a lot of cheaper things like burgers are imported).
The difference is the grading which is handled by whatever prefecture the beef is from. Kobe beef is the most famous because they were basically the first organisation to formalise the grading process and market it to the extent that they did. That marketing is the only reason why we think it's the "best" beef in the world. In reality, other prefecture make products just as good or even better. My teacher in school gave us a ranking of his favourite prefuctures/areas for beef and kobe was nowhere on there for being overrated and expensive.
Unfortunately it's not like this type of thing is common outside Japan , and not even many Japanese people are super informed so there's a lot of heresay that gets passed around.
If people have any questions about the way it's cooked or about just food culture in Japan I'm happy to answer to the best of my ability!
Let's dew itttt