Wagyu Beef and Kobe Beef [What's the Difference?] The Bearded Butchers Answer and Grill!

[Music] [Music] welcome back the bearded butchers at white feather meets have something to show you today we're going to be working on wagyu beef we're going to spend some time showing you some of the ridiculous marbling that we'll find inside this carcass and we're going to talk about what is wagyu beef why is wagyu beef so expensive what is kobe beef you've heard so many things we're going to help you navigate those waters and you're going to see some really nice beef as we work through this carcass so i want to just get into this chuck show you the marbling and then we'll talk some some of the science behind that marbling and why wagyu beef is the best beef on the planet i'm kind of like a dental assistant with seth sometimes i can already see the marbling you ready for it yeah okay get in there and take a look at that so we're actually what we're looking at is the chuck eye right here and the rib eye runs um obviously up this way right here so if you look at the bottom here you're to see it too that's what you get with wagyu beef wagyu literally stands for japanese cow now what makes wagyu so special is that the fat that they have well i'll just give you the the whole punch line in one it's highly palatable which means tasty and good for you the reason being wagyu cattle are genetically predisposed to have a lot of inner marbling or inum intermuscular fat and the fat that they have is actually very unique there's a gene that's in all cattle called delta nine desaturates okay big word but basically what it means is this gene is switched on in wagyu cattle what it does is it produces an enzyme that takes the fat molecule and converts it from stearic acid to oleic acid now stearic acid is saturated fat oleic acid unsaturated fat so we have the best tasting beef on the planet that's full of healthy fat which not very often do you get something that tastes good and it's good for you now kobe let's just address that for a minute kobe is a region in japan that region happens to house some of the best wagyu cattle on the planet in fact the japanese government has strict rules over the use of the word kobe um supposedly they keep the 12 best bowls in a government facility under lock and key and that's what they generate a lot of the genetics from kobe is a region of japan which produces some of the best wagyu cattle in fact those myths or those stories about apples and beer and cattle that are raised i think those have mostly been debunked however these cattle are raised in a very low stress environment because we can't have them producing cortisol which is going to adversely affect their their meat but wagyu beef i think most are the black tajimi breed but from what i understand there's four breeds or four versions of the breed the black the red um the polled which means no horns and then the short horn so these genetics are closely regarded and and the japanese didn't even eat beef up until like little over 100 years ago so it's kind of ironic that the japanese had some of the best tasting beef in the world um but they didn't even eat it so they used them as draft animals and these things got huge they got these huge front shoulders and more narrow back ends this particular side weighs 498 pounds now we source this locally from sakura farms they're in navarro ohio just a couple of towns over secure meaning cherry blossom so sakura farms is where we got this now full disclosure this is an f1 wagyu an f1 wagyu means that it had an angus mom and a purebred wagyu father so now it's 50 percent angus 50 percent wagyu when you go to a restaurant you go to a retail store and you see wagyu on a label it's used pretty loosely and if you find kobe on a restaurant menu um without the accompanying american style kobe things like that it's probably going to be very high priced and the reason being that the kobe cattle the ones that actually reach those high high benchmarks for grade um they're almost you've seen the pictures they're almost all marbling in fact they don't really show any red meat it's more of like a pink color those are so rare that they they export very little of those so when you go to a restaurant you go to a retail store and you see wagyu there should be some disclosure on what it actually is um and you should be able to ask where it came from did it have any certifications with it because these genetics that were passed along from japan obviously world war ii we weren't on most friendly terms with japan so it was i think it was like right right in the 60s where they let like four bulls come over and that's kind of what started our genetic crop here in the u.s so these genetics are highly regarded and they have to be traced so what we have here is an f1 wagyu we'll call it american wagyu and i know some of you angus guys are out there like i have the best tasting beef and you do have great tasting beef and that's what's really nice about um a side like this is because with with wat with with wagyu that's 100 wagyu on those really high levels the fat on it's very um low it'll melt at a very low temperature um in fact lower than our our actual body temperature so when you put it in your mouth it will literally melt in your mouth so that's what you're going to get with with eating beef like this is you're going to get a velvety smooth melt in your mouth texture now by mixing with the angus you're going to be able to keep some of that big beefy flavor that americans like and you're going to be able to eat a little bit more of it true wagyu is so rich that it's kind of like foie gras or or butter you can't eat a lot of it you won't find a 32 ounce heavily marbour marbled true kobe region wagyu um they just it would be too much so with this what we have is a marriage of angus and wagyu so that's your history lesson that's your science behind it now let's get into the fun of actually breaking this carcass down because this has been dry aged for 28 days dry aging allows some of the moisture evaporated out of the carcass enhances flavor that enzymes start to break down the meat and then we get a little bit more tenderis tenderness so seth's gonna break it down um and we'll find out just how much marbling we've we've we've got throughout this carcass i i have a feeling it's gonna be a lot and at the end of the day we're actually going to throw some on the grill so stay tuned as we go through this carcass and look for some of that ridiculous marbling on this wagyu beef i mean i don't know about you guys but i learned a few things right there so hopefully you did too um yeah like scott said let's get started you've already seen an entire breakdown on a half of a beef here at white feather meat so we're not going to go through and describe every single cut and how we do it and etcetera however we are going to show you some of the main primals on this steer let's say like the rib eyes we'll do the strips the fillets uh we'll show you a brisket tri-tip denver steak stuff like that some of the stuff that are your main staples for throwing on the grill on the weekend so let's do it you can already see that marbling in there but as soon as i take that part that's been dry aged off of there it's going to show it's going to reveal that real nice cherry red color and i'll do that when we cut that that rib eye we're going to do like a bronze style ribs and the whole deal through through this so let's get started [Applause] so you can see even in that brisket look at all that marbling in there imagine throwing that one on the grill so this portion is the chuck this is where the denver and the flat iron all those cuts come from i'm gonna pass this off to scott he's going to fabricate this portion and then we'll get started on some of the rest of these cuts let's talk about this rib section for a second who doesn't love a good rib eye steak now we could have cut this into tomahawks but for what we're going to use this for in our retail store we decided to just do rib eyes instead which we could do bone in leave these back ribs on and be a rib steak but today we're going to make it boneless and do rib eye steaks so i'll get this all cleaned up we'll get these bones off of here we'll trim it up and we'll cut some stakes and you get to see as i cut these the marbling inside of this rib section is going to be just phenomenal somebody comes in the store and they ask me as a butcher what my favorite steak is ribeye hands down you just you can't beat the flavor we're going to go ahead and remove the [Applause] cap off here one thing about when you're trimming out wagyu is when the customer buys it you know it's at a price point per pound that you don't want to leave a bunch of excess fat and things on there that they're going to have to discard because that's going to leave a pretty bad taste in their mouth no pun intended and we don't want people to feel like you know they're getting taken advantage of when it comes to buying a cut like this so at this point we're going to remove these ribs we'll stay as close to the bone as we possibly can like we always say leaving the meat on the cut not on the bone using the tip of your knife cutting bones out like this you'll see a lot of it's done with the movement of your wrist i know this isn't a how to cut type video but while i'm doing this figure miles will give you a little tip so you use your wrist and you really just work your knife tip around all those different angles of those bones pull that last bone out there you have a boneless wagyu beef rib section now it's time to start cutting some steaks so this is the moment we've all been waiting for to see that marbling inside this steak we're going to start with squaring this section up and these trust me those don't go into ground beef we own this half so these are the you've maybe you've seen us cook these before but these are the the butchers the butchers take that's something we'll throw on the grill and we'll enjoy with that beautiful steak cutting them about an inch and a quarter thick it's going to be right around somewhere around the 18 to 20 ounce mark and i can trim these up a little bit more pretty them up once i have them cut just absolute dandies if you remember i said something about that where that dry aging turned that meat dark on that last cut but you'll see when i remove that how nice that cherry red that looks underneath so there you have some amazing looking wagyu beef ribeye steaks i don't know about you guys but if i was gonna celebrate something special i'd go pick a couple of these up throw them on the grill you're in for a treat square cut chuck here flatiron denver chuck eye coming out of this guy the chuck has great big beefy flavor which is really nice and the chuck eye is a neighbor this right here the chuck eye is a neighbor to the rib eye so that great marbling and tenderness follows right up through the chuck so in case of a beef like this we have absolutely no intention to cut roast we're going to cut chuck eye steaks [Applause] so so that's the denver stake right here also referred to as the underblade stake i wanted to point out something too a lot of this stuff when we're some of you commercial bushers out there are gonna say you know maybe these guys could work a little faster but when we pull this stuff out we uh we we we're the guys that have to get it retail ready so you know we can we can certainly do the rip thing um pull that flat iron out of there leave all that silver skin on goes in a box goes out to the retailer but we just got to trim it again so we've kind of developed i think seth maybe said it with the rib the rib eye we developed a way of kind of getting one step ahead of ourselves by leaving some of that stuff when we do our breakdowns so i'm gonna go right down through here this beef's actually so tender that i have to be cautious that i don't pull apart the the muscle because usually you just kind of put a lot of pressure on stuff and pull it apart but definitely very tender so [Music] denver chuck eye flat iron while scott was doing the fabrication on the chuck i went ahead and i trimmed out our ribs a little bit brisket and then i pulled the flank so all right i took the flank off the hindquarters now at this point i'm going to show you pulling with the flank so we're going to take this out and then i will pull the tri-tip the round tip etc you can definitely tell with this wagyu steer that the fat is just it's so much more of a just a buttery real soft texture it's no wonder it's so delicious definitely a big difference between this and you know your standard breed of cattle there's beef flanks maybe you've seen our video that we did where we butterflied one and did it on the big green egg grill and that wasn't even a wagyu flank i could only imagine how good something like this would be you can even see with that flank steak when there's marbling in that something you don't typically see we'll add that to our pile and we'll pull the round tip in the tri-tip get as much of that tri-tip out of there as i can and pulling it out cap [Applause] not a doubt in my mind that this tri-tip would be amazing that marbling in there you can trim these up however much you like you know depending on how you're going to cook it what grill you're going to use that all determines how you should trim it we typically trim ours up pretty decent customer can then finish it how they'd like and there you pretty well have it take take a tri-tip like this a beautiful marbling in there season that up with some of our bearded butch blend black seasoning which is a coffee rub maybe you've seen the video that we did on the tri-tip smoke that up do sort of a reverse sear and i guarantee you that's going to be one amazing cut here's that chuck eye that scott pulled out we're just going to go ahead and slice it up into some steaks if you've never had a chuck eye steak definitely highly recommend it they're more affordable than a rib eye and they have their the neighbor to the rib eye so they're going to have that same those same characteristics followed through down this beef that the rib eye would so you see one of these on the grocery store shelf snag it you're going to be pleasantly surprised we like to cut these like you would your normal stake you know a nice inch inch and a quarter and there you have some beautiful chuck eye steaks if you um you know if you didn't have an educated eye and someone grilled this up for you you may just think it's a rib eye so next time you see one buy it b flat iron second most tender steak on the animal next to the filet and we're just going to separate these by the seam there's this gristle seam that runs through the middle we're going to pull the top portion off we're going to flip it over we're going to flat like a fish removing that crystal seam right out of the middle of that square it up there you have some beautiful beef wagyu beef flat irons here again if you see them in the grocery store buy them we are going to pull the tenderloin out of this we're going to cut the sirloin steaks and we're going to cut you strip steaks so as we fabricate this follow along and we'll see how the marbling looks as it runs up into the hindquarter of this animal so starting out pull the tenderloin and just remember if you watched our beef processing video if we left the the bones in this we would have sirloin porterhouse and t-bone but since we're taking the bones out we're going to have tenderloin which we'll cut into fillets we'll have boneless sirloin and strip steaks so let's just go ahead and get started pulling this tenderloin staying as close to that bone as we can letting the knife do the work finding those seams and there you have an untrimmed wagyu beef tenderloin now we'll break the sirloin off finding this knuckle removing sirloin now we'll just continue removing the bone and trimming this up into some beautiful boneless sirloin steaks and i'll get each one of these primals trimmed out and then we'll cut them into stakes all the same time you can see the how the marble marbling is inside each primal remove just a little bit of that outside fat there's the sirloin with this cut once you get it started you really don't have to use your knife a whole lot just use your fingers to peel all the scraps off of it tip of our knife get underneath that silver skin sort of that fish fillet method making sure we don't pick any big cuts in the meat we're removing all that silver skin there's always a little bit right here too that will take off there we're trimmed up so wagyu beef tenderloin sirloin next we're going to remove some of the bones off the strip loin and we'll make a boneless and get ready to cut some steaks [Music] so any of these bones that i'm removing like this we'll make sure that you know any of the meat that is left on them we'll send these over to the boning table we'll make sure that get over here spencer yeah see what those guys are doing over there get a shot of this guy he hasn't said a word he just stands here he's doing one of the most important tasks we talk about obviously the the retail value you take a steer like this um 50 roughly 50 of it's gonna be the the trim meats right so you know if you don't you don't have a way to to basically capture the value of the trim meat in other words all the stuff that gets deboned we're going to grind in a burger okay so the great thing about it is shawn and myself included mostly shawn's going to spend his time standing here he's going to carefully separate excess fat any gristle or connective tissues and of course bone and what you're going to find when we grind this out is we're going to have this beautiful double ground tender bite full of flip bursting with that that wagyu flavor is going to be in every bite um so yeah he does a thankless job and he doesn't even speak that's the crazy thing so 26 years have been doing this yeah kudos to our older brother sean sometimes you you just you you can't over you can't overstate the value of somebody like that not to mention that he's also the same guy who cleans the floor every night so we get to dirty it up and put scraps all the floor all over the floor and fat and grease and he makes it squeaky clean by the next time we process which is usually the next day and trust me usda is always here to make sure that he's doing his job and he is so there again kudos all right now we have all the primals trimmed up we have the strip tenderloin and the sirloin and it's time to just start cutting some steaks all right sirloin and part of this sirloin is the pectania steak so that's the sirloin it's kind of this cap on this on the sirloin this primal so i'm going to go ahead and remove that we don't typically sell a lot of these here in our store just because not everybody's familiar with what they are however they've gained popularity over the years you see them you know on television and people cooking and things like that so with this wagyu steer we're going to go ahead and remove that pecan steak a lot of people have asked where it comes from and it's that top sirloin cap so we're going to go ahead and save that here again when you can trim this up as much as you'd like i think for today since this is wagyu we're going to go ahead and just leave that leave that fat on there somebody's going to buy that they're going to slice it into steaks that'll be real real nice cut for them so now we're just going to get cart started cutting sirloin steaks square it up cut these about an inch and a quarter you can see in this one and this primal not as much marbling as we saw in the rib but still super tender and not there's very little gristle or anything like that in there so these would be just fantastic to throw on the grill there's the sirloins now let's go ahead and get started on that strip here's that piece of that part that got dry aged we'll remove that very very nice marbling in these to some degree i think there's even more than in the ribeyes absolute dandies i'm using a 10 inch victorinox breaking knife here the goal is to cut through the meat with you know minimal strokes because every time you do that you're going to make a mark on the steak and you can see you know as you look at these there's no seesawing back and forth so that's usually a sign of a dull knife or maybe a knife that's too short but you can see those are just incredible stakes so there's the strip now let's cut these fillets square them up just a little and some people wonder what we do with our scraps that we when we square cut off something like this this will make some steak kebabs so we certainly don't discard those into hamburger or anything like that that'll make a real nice kabob or stew meat or whatever you'd like we like to cut these a little bit thicker and maybe somewhere around that inch and a half just a nice big sturdy filet mignon just a little bit of discoloring on there from that dry age so go ahead and remove that a couple beautiful center cut beef wagubi fillets those i have no doubt are going to be delicious so there you have the main stake primals we already did the rib eye we did the chuck eye we did the denver we did the flat irons the pecan the tri-tip now you see the strips the fillets and the sirloin so we're going to add this to our table and then we'll do sort of an overview shot what i have here is the remaining portion of the round and we're going to go ahead and continue to break this down into maybe some uh maybe like a london broil out of the top round eye of a round and things like that so let's get these stakes added to our table i wanted to show you guys everything that we had on our table so far wagyu rib eyes some absolute dandies some chuck eye steaks you can see the some of the similarities between the rib eye and the chuck eye we have flat irons we have this boneless sirloins the pecan flank steak we have the chuck ribs and we also have the the sixth seventh and eighth bronze rib those would be dandies to throw on the trigger or the big green egg or whatever pellet charcoal grill you have let them go for eight ten twelve hours delicious brisket here we have the strips you can see that these strips actually have slightly more marbling than the rib eyes so it's nice to see the comparison side by side those beef fillets that we showed you earlier that denver guaranteed that's going to be delicious that tri-tip and when you see this compared to what you know what you see in the grocery store immediately you're gonna see the marbling there's just there's no comparison and then um skirt steak now that you've seen everything on the table we're gonna take it one step further we're actually going to do a side by side comparison of one of these incredible looking rib eyes and a strip steak and we're going to take them today we're going to throw them on the big green egg we're going to do a reverse sear and we're going to smoke them for a while then we're going to remove our grates and show you a little trick at the end of the cook so check it out stay tuned off to the grill seth sounded awful excited to get out to the grill um but he has to remember we have we have this uh this entire side of beef to retail now i'm slicing up stir fry out of this bottom round and look at look at the the marbling so we're packing it up we're grinding it up and we're going to make this beautiful retail set in our fresh cooler and we're gonna have this meat available for retail purchase right here at white feather meat so if you're local you can get this exact beef it'll be retailed fresh for the next 20 days vacuum sealed individually if you're not local we're going to put a link in the description for secura farms so you can go check out their online shop and purchase beef very similar to this from the same source check it out oh he busted us i couldn't wait i couldn't know i couldn't wait we're clear [Music] i couldn't wait i threw burgers on the grill oh oh my goodness oh my goodness now i only had one at first but i went ahead and i i put together an extra three so that way we had a total of four who wants to wait till dinner time to try it when you can have a wagyu burger mid morning oh just get a look at that i can't wait to try the steak all right we better share we better share i think i'm gonna need to get the door bro i'll share i'm gonna share [Music] am i hey we made it out to the grill we spent the morning cutting up this beautiful wagyu after the wagyu we cut up some 100 grass-fed beef we just finished some some lambs and it's about three o'clock in the afternoon so we fired up the big green egg and we wanted to show you um a how-to demo how we would grill these over a hard lump charcoal grill so we'll just get started we chose a rib eye and a strip we're gonna season the rib eye with our black seasoning and then we're gonna season the strip with just some coarse black pepper and some coarse sea salt so we can do a uh i don't know sort of a comparison taste test and see which one we like i'm sure they're both going to be delicious but we wanted to do kind of two different styles on this wagyu let's just go ahead and start with the rib eye now i did set these out at room temperature so we wanted to bring that internal temperature of that steak up a little bit that way it cooks more evenly and i'm gonna put a pretty liberal dose of beer to butcher black on here pairs excellent with steak pretty much any red meat burgers steaks we did the brisket video tri-tips anything like that skirt steaks the coffee rub with the molasses in it gotta give it a try so we're gonna go ahead and just season this rib eye up and for something like this i want to make sure i get all the edges coated real nice like i said you can use a pretty liberal amount you'd be surprised it doesn't overpower the stake at all so i think that one it's ready for the grill so i've got the big green egg it's dialed in right at 250 right now we have some hickory wood chunks in there you can see the smoke lofting out of the grill we're gonna let that burn off just a little bit in the meantime we're gonna get started seasoning the strip so let's go ahead and just get the strip opened up and we'll do a little coarse black pepper and we'll do a little coarse salt now that our smoke's starting to turn to that nice blue color we're going to go ahead and get these on the grill so here's the deal we're going to take each of these steaks we're going to put them on the big green egg and we're going to do reverse sear so the goal here is to take the internal temperature of the steak up to about 105 to 110 degrees at that point we're going to remove the steaks we're going to set them to the side we're going to take the convector we're going to remove the convector out of the grill and we're going to raise the temperature of the grill up to about 500 or 600 degrees and we've got a little trick for you coming up so stay tuned we're going to shut the lid and we're going to wait till these hit an internal temp of about 105 to 110 and then we'll finish them off and we're going to taste test see in a bit it's been about 35 minutes and these stakes are looking mighty mighty fine and we're right at that temp where we want to be between 105 and 110 so it's going to be as simple as taking these stakes off moving them to the side and then we're going to pull the convector out of the screw and you'll notice that i have the conveyor sitting in what's called a one-piece basket from big green eggs now i can just remove that whole thing set it off to the side now what we're going to do is we're going to pop open our damper leave the lid open and show you guys a little a little trick might give my charcoal just a little bit of a stir to spread things around we want to get this grill up to around between five and 600 degrees and i can already hear the grill starting to snap crackle pop some of some of you are going to ask what thermometer we used or i just used this one waterproof food thermometer it's fantastic we'll throw lincoln made by alpha grillers we like them so just so if anybody asks you know what thermometer i used so at this point we're just going to let our grill heat up i'm going to leave the lid open and i'll show you how we're going to finish these guys the grill is the temp where i want it to be if i shut the lid it probably dial up to about 600 degrees so the charcoal is nice and cherry red i will mention that i'm using rockwood uh premium hard lump charcoal i've met as mentioned before 100 missouri hardwood we love this charcoal there's no chemicals there's no additives anything like that in a situation like this you're going to find out why so one of our preferred methods for doing a steak like this it's kind of a special style cowboy style we're going to take this rib eye we're going to toss it right in the coals we're going to do one steak at a time we're going to do the rib eye and then we'll do the strip we're going to leave it right in the coals about one minute on on each side and then we'll pull it off let it sit for a second and check the internal temp so this is how we like to do it makes an incredible crunch crust on that steak and that's what we're looking for so right down in the coals it goes you get that sizzle spencer man and if people can only smell how delicious this is gonna be i think it's gonna be incredible about a minute on one side go ahead and flip it we're gonna do about a minute on the second side you can see that fat is starting to render down a little bit now that that steak's been in that charcoal for about two minutes we're gonna go ahead and just let that one rest now it's a strip steak's turn figures he shows up when the food's about ready my nose oh now my eyes that looks amazing what do you think of that i love it now a lot of people ask when you throw that down on the charcoal doesn't the meat get covered in you know black and soot it doesn't i wouldn't recommend this with a briquette because of briquette those can have some additives in them so definitely use a premium hard lump charcoal like rockwood like i mentioned because you certainly don't want to throw your food down in on top of something that you know has chemicals or anything like that in it 28-day dry aged wagyu ribeye and strip they've rested we did a reverse sear we took them to about 108 degrees we cranked the temp we got the whole the coals up to about 600 we toss these right in the coals for a cowboy style uh sears so we're just going to go ahead and get started and we're going to slice these up and we're going to sample them super tender without a doubt tender so there's the rib eye and let's just take a little look oh my that's going to be delicious now let's go ahead and slice the strip which one do you want to sample first scott the rib eye with the black or the strip with the salt and pepper um oh i'm just going to go for the salt and pepper keep it a little bit kind of basic keep the palate clean a little bit yeah okay whichever those a little bit smaller so i'll leave those whole and i'll cut these in half so go ahead and snag one just great flavor velvety smooth texture that's great the did you notice the hickory smoke flavor too because i use those hickory wood chunks in there so that was the strip now for the rib eye i'll give you the bigger piece because i'm generous like that wow with that black seasoning that is that the winner you're overwhelmed with just this this smooth texture and flavor right off the bat and then it just it kind of just washes the inside of your mouth and it finishes with just a really just a whole mouth feel of texture and flavor that's unlike any other beef that that you've had i think it's time to get some toothpicks stuck in this stuff and pass out some samples all right we're done feeding our faces we've had enough all right kids come on circle through here lissa our nieces and nephews and kids come on let's grab a bite nobody's worried about the toothpicks that's all right yeah use your fingers come on listen get in here okay okay listen lissy didn't want to be in a youtube video come on but we're going to force her into it let's hear you call out your favorite guys which one is that buyer strip rib so he likes to strip you like the strip the strip or the rib eye rib eye strip i think we have a winner rib eye season with black it is and there are some girls working inside so i have to save a few pieces for them wow great job great job we hope you um enjoyed this video if you're watching it from japan i hope we did you right with our um knowledge base of wagyu cattle terrific tasting good for you beef doesn't get much better than this putting the beer to butcher black on it brought it up a notch in my opinion we wanted to try it just more salt and pepper took it to a whole new whole new level so reminder subscribe stay tuned plenty more videos coming also instagram facebook twitter the bearded butchers here at white for the meats and the gang want to thank you for watching this is the next generation of butchers and gals hey she can be a butcher too here at whitefeather meets thanks for watching until next time see ya [Music] you

Channel: undefined

Views: 2,699,068

Rating: 4.8906779 out of 5

Keywords: bearded butchers, bearded butcher blend, bearded butcher bbq, chipotle, cajun, hot, original, seasoning, wild game, grilling, big green egg, bge, charcoal grill, whitefeather meats, ohio, creston ohio, scott perkins, seth perkins, wagyu beef, kobe beef, steak

Id: 6oJLOd6Fipo

Length: 57min 54sec (3474 seconds)

Published: Sat Aug 01 2020

Reddit Comments

[u/str8dwnmdl]

They are specifically talking about Wagyu in this video, but I learned a ton about butchering in general. Well worth the hour watch.