£1000 RIB OF WAGYU! | FOOD BUSKER | John Quilter

[@DovahDwarf]

love the new style of videos, dont stop. the quality is top notch as well my man

[@angelhorta5649]

I love these in the field views, thank you for showing us some behind-the-scenes Magic 🙏

[@lucentindex4048]

Gave it all up to buy 25k acres 😂😂 Money makes money

[@nathanfosaaen9861]

Love the Videos! nothing like watching great meat videos while sitting at work, you keep me from going insane!

[@lets_make_it]

John... Mate... I was on tenterhooks, I was ready to start the dry age count down. This series is driving me crazy... Can not wait for the next episode.

[@erikkz]

Dunblane, this name rung a bell with me because of all the wrong reasons. Thanks for making the name shine again chef! Loved this third episode, keep up the good work/cooking!!!

[@erikkz]

@@foodbusker very happy to hear this chef. I'm always looking forward to your videos, they are the bomb! Whenever you come to the Netherlands I'd love to taste some of your food. As always: keep it up man, love your videos and your style!

[@SFledz]

Loving this series mate, more like this. So interesting to learn direct from the owners.

[@jonotek]

I find the best dry aged steaks are around US Prime level marbling, just enough fat to age well and create that funky, nutty complex umami taste. For Wagyu, it just does not work as well. but if you insist on doing wagyu, the maximum marbling is MS 6-7, it ages well but if you factor in pricing, then it's just not worth it.

[@wulfenii64]

I've only read stories about wagyu beef. I know as much as anyone about it but I do know I would eat the hell out of it and write about it in my diary. Hopefully your story works out. Great video chef!

[@elk9414]

Cheap Trick said Everything Works Out If You Let It and I now have perfected an amazing blend of ingredients to add to popcorn. Now, I realize that most people think that popcorn is boring. And I have to agree that even the buttered popcorn they serve in movie theaters is less than desirable. But this blend of ingredients will light up your taste buds and literally create an explosion of flavor in your mouth once you try it.

[@clutchisland5323]

One of the hardest working food related youtuber 👍🏻

[@Shane-Singleton]

~$1300, eh? I'm thinking that some smart shopping choices and preparation techniques can stretch that money much further in search of beef nirvana.

[@cdb5001]

First shot of beef already seals the deal!

[@ram64man]

If your going to dry age try that retired dairy cow again as a comparison then sous vide it slowly I reckon it will kick ass

[@ChefSaito]

I run a Wagyu restaurant in Kensington! We should collaborate on your dry aging project!

[@ChefSaito]

@@foodbusker Will do right now.

[@dymmalowitz5465]

Why haven't?(

[@alexandercomair3801]

Amazing video. Good to see such a nice person creating amazing marbling.

[@ajitnene5996]

Love your videos John, but do some more busking as well as these type of videos

[@Aonexia]

Mate! Your so hilarious man! Hahahahaaa....... I love your channel. Please keep us all up to date on this amazing journey. I can't wait to see what you discoverer and unfold when it comes to this topic!

[@emilsn91]

Great drone shot in the start. Looked really pro :)

[@Playingwithsettings]

Brilliant and fascinating. Thanks.

[@Gray_WB]

I have had Kobe in Japan last year, it is a taste I am never going to forget! Happy you enjoyed all that Wagyu. :D

[@39zack]

Gray it's the only place on earth you can get it too 👍

[@andreasfjellborg1810]

@@39zack Nope there are some restaurants that's certified to serve Kobe beef around the world, bloody expensive tho...

[@charlesalexander2895]

$5.99/Lb Thickly veined beef chuck left to dry in the fridge for a week always does it for me!

[@desartster71]

The own Highland Spring water also. I've been there.

[@ryanboise9267]

16k views and only 580 likes. Come on people, he helps us all speak the universal language of “ummmmm” every time we watch these incredible vlogs. Keep up the good work John👌🏻 you’ve definitely got a big fat 👍🏻 from me

[@kzgc8y3n]

I fucking love this channel. When I get this wicked new gig I am in the midst of competing for, I am throwing cash your way. I know I've said it for a while, but I will be true to my word.

[@davidjl15769]

Great video as always john..shame it didn't quite go to plan...Looking forward to the next instalment....heard of laverstoke park farm?..owned by Jody scheckter...I used to live 15 minutes away...think he has rare breed cattle..wonder if he has anything worth aging...

[@tobybrown1194]

Best food content on youtube? I think so

[@dwaynewladyka577]

Thanks for another great video. Cheers, Chef John.

[@GrillTopExperience]

Shot through the heart on that one! On to the next adventure chef.

[@Master-Mo]

Wow, that`s so expensive but it looked so good. The marbling of fat just looks so evenly. Love the editing on this one. Especially the ending xD

[@mnminnmn]

i'm just getting 28 day dry age 1/2 cow for 4 bucks a pound, is wagyu that much better? got a camp chef wood pellet grill, best food ever!!!

[@RaezoR57]

Have you seen / heard of the farmer from Leon, Spain that doesn't slaughter his cattle for meat before they are 12-15 years old?! He doesn't hang the meat either, because of the age of the beef.

[@Ryxxi_makes]

Nice educational Video, I wana Thank the lady. Sounds quite friendly and not a business person.

[@Thebeerjournal]

Great vid chef, I don’t get why she first stated she doesn’t name them, then named a few. I don’t think she liked filming but great vid as ever, increase the peace 👊🏻🍻

[@uberdump]

Not difficult to do at home at all. There's a few youtube vids of successfully ageing wagyu in the umai vac pack bags. I just don't think most people are aware of them. Check out Guga Foods and Ballistic BBQ for great examples. Just be aware of the weight loss through dry ageing though!!

[@uberdump]

@@foodbusker Although technically I suppose it may not be considered to be 'true' dry ageing... Results are good though.

[@invisiblekid99]

Can you get bags big enough for a 4 rib? Not sure I'd like to vacuum a rib joint for dry ageing.

[@uberdump]

invisiblekid99 I imagine so. Ballistic BBQ used one on a whole packer brisket.

[@JBergmansson]

How does he film segments like the one at 0:47? Are there self-flying camera drones available on the market?

[@JBergmansson]

Those segments look awesome, man! But really though, you are able to just put the drone on autopilot while driving?

[@lukascervinka4504]

It's not true. In Czech Republic we are having small butcher shop, where they are dry aging Wagyu beef for minimum 50 days and It's amazing! Yeah it is expensive, but the taste is great and more interesting.

[@lukascervinka4504]

​@@foodbusker And here is their supplier of meat www.amaso.cz/en/# Have a nice day

[@joshmore7175]

You were out by me. That place isn’t that far from my house and I didn’t realise how massive it is

[@joshmore7175]

Also, you can dry age Wagyu. The meat show found places aging it up to 400 days and Guga Foods has dry aged some A5 Wagyu so it can be done without issue

[@biggdaddy202003]

Aged Wagyu? Come on you are not playing fair now lol. Great series John. PS I do not blame you for eating so much of that steak LOL Keep on Busking!

[@dganet]

Great video & content!

[@ionut930]

i rly want to do some dry age cant wait for your video

[@jettnash5217]

It hurts me to hear this guy pronounce Wagyu...

[@jeffward1106]

Awesome as always 👍

[@mihir1997]

DAMNIT i wanted to see the dry age setup!!!

[@mihir1997]

@@foodbusker oh no. you invoked the name of my worst enemy: patience.

[@toufas]

Unfortunately any of the uk grown (and australian/chilean) wagyu style grown beef bears nothing in resemblance with the real thing. It is really really different. Either go to japan centre and get a small piece of beef, or contact freedown foods/tajimaya.

[@toufas]

Best place on the planet man!!! 🙏

[@MSSynsyterGates]

Dude you gotta link us to the company websites

[@jpk2742]

They have all that land so why keep them inside?

[@kzgc8y3n]

That Maillard reaction on that piece of beef...Oh my...And that flattop grill is so bomb. I need to go back and find the 'making of' video on that food truck, I think I missed it!

[@thePowerPlant]

What happened to the old dairy cow beef? Buy a primal of diary cow and a primal of this farm's wagyu and see which is better.

[@TraveltheRedRoad]

As a butcher I don’t actually like Wagyu beef. I think it’s pretty unethical to restrict the free movement of the animal for that length of time. Much prefer grass fed, free to roam native bred beef 🥩 . Generally the native breeds take longer to get to the right weight so they have a filler life (which IMO improves the depth of flavour)

[@danrichards9828]

You can age wagyu

[@Apocalypz]

Well, that's profitable.

[@onemanriflemaker3873]

Erm. Did you not do a side by side with old dairy cow once? Get some of that to dry age. Oh yeh there are also dry age fridge bags you can buy on amazon. Ya know. Keep it real and all. Now how about some more bacon?

[@AngusBlancojavierbetancour5762]

Is the 1.000 Esterline pounds price, for the A5 score?.

[@AngusBlancojavierbetancour5762]

@@foodbusker Your video tittle is: "£1000 RIB OF WAGYU!" . But you talk say £120. My question is the 1.000 kg what is it?

[@CorbyQ]

I have never had wagyu, can't afford it sadly. That's one of my goals in life. Lol.

[@ajandnik1]

Get yourself umai dry bags throw you beef in the bag then in the fridge and wait doneski

[@twilson876]

Have you seen this way before? link to the bags in the description!! kzbin.info/www/bejne/nHrQdJWfepl9mK8

[@depthofshine]

Yam Yam yow ay going to beat Grass Fed Hereford Beef get yourself over to Shropshire.

[@bluebloodedsumo]

I didn't notice at first because of the London links ..but yes!! The busker is A yam yam 😁 I wonder if he has webbed feet too🤔

[@jimreppinb14]

Big John Quilter, check out channels sousvide everything/Guga foods & prime time on eater. They’ve had good success dry ageing at home, I’m sure guga aged wagyu as well (not a5). Increase the peace.

[@heartbreakmanNo1]

"........a grand!!!" > "Oof", critical hit :T

[@MrMully48]

Cheshire Wagyu give these a try

[@TKM11370]

Hmmm I've seen loads of vids on ageing wagyu. It's been proved to work with the right technique and storage. I don't think know as much as she thinks she knows.

[@TKM11370]

@@foodbusker I saw this vid a while ago kzbin.info/www/bejne/aaSXpamMiJ6JhZI In this vid the chef has aged a rib of Wagyu for 400 days and it does indeed look pretty funky. When you see the fridge he is using, it's a smaller version of the fridge in the first steak vid from Northern Ireland. I am no chef and I have only cooked Wagyu a few times but it looks like 400 days is too far for most. The steak looks more like a slab of wood, the texture is odd to say the least but the flavour seems to be very very strong and concentrated. Not sure I would go that far with a steak. I am building a fridge with salt blocks at home to try my own ideas out, not sure the wife would let me spend £2k on beef only to leave it for a year before eating it, she'd have left me by then!

[@kageryu311]

That looks good as fuck. I need to buy some wagyu. I have some scottish black angus and Irish hereford tomahawks in the fridge.

[@ToTCaMbIu]

Please invest into sound (mic), I can barely make sense of what you saying. Great content though!

[@Ricardo8388]

cooking wayu rare/medium rare xD lmao

[@てんぷら-n1q]

日本の和牛とはちょっと違いますね、これも美味しそうですが。

[@ChefSaito]

ヨーロッパ各地で今は和牛が作られています。日本の和牛が一番だと思っていますが、世界中の和牛も捨てたもんじゃないですよ。

[@brumsgrub8633]

Fantastic

[@peternt2008]

I would love to be wealthy enough to have a standing order for a box of Kobe beef , 1 whole strip loin, 1 whole fillet, 1 whole scotch fillet and 1 whole rump , delivered to me every week from Kobe Japan.

[@benhardy172]

Nice!

[@Pcash246]

When you gonna do some more food busking? I miss your old videos where you’d properly cook on the street & then get unsuspecting people trying it & telling them what you think. Please bro, wanna see more of that again.

[@Theexsquaddie.]

Agreed let's see what people will paaaaaayyyyyyyy

[@gregormiller4037]

Agree Anti...

[@171sheffutd]

love the variation me, let him do his thing

[@Theexsquaddie.]

Same variation is good but let's not forget the streets

[@FLN62]

I Agree ☝️

[@MrPsramos]

Wagoooo!

[@peterdoe2617]

What a great insight on raising cattle! Great vid, again! Here's one for you, John: different topic. About this "learning from each other" thing: kzbin.info/www/bejne/i4vUZ2Noq7B6i8k The point is not only the great recipe: pls look down the comments below: how this is done in indonesia, in south america, everywhere around the world! (I recently have some coconut milk at home. Gotta try that one!) Enjoy!

[@grahamphillipps3660]

Hurts to see you undercook that steak mate, beef with such marbling should be cooked medium to allow the fat to render and do its job

[@benhook1850]

Shit that’s expensive!!

[@theDgrader]

Salts it first lol

[@TheKhadka11]

“Organic seaweed” LOL shut yo mouth

[@invisiblekid99]

You do know there are Seaweed farms right? Scotland has some.

[@TheKhadka11]

invisiblekid99 how would they not be organic?

[@invisiblekid99]

@@TheKhadka11 artificial nutrients and growing conditions. Like anything farmed, speeding up the process and increasing yields usually involves something unnatural.

[@TheKhadka11]

invisiblekid99 what a load of shite

[@invisiblekid99]

@@TheKhadka11 That's right well done you, shite is indeed organic.

[@MisterBroseph]

Jealous!!

[@Blag_Cog]

What a nice lady

[@avinandandey6418]

$1000 !?! What do ya feed them lady ??? Foie Gras??? Chianti?? Play some Mozart when they sleep yeah!?! I'll stick to old dairy cows, thank you!

[@avinandandey6418]

£1000 is a hecking lot. It converts to ₹81000 in India which is basically an entire month's salary

[@avinandandey6418]

Exactly good Sir

[@invisiblekid99]

Not dissimilar to any other Wagyu joint.

[@danrichards9828]

Watch the meat show on eater most expensive steak in world

[@Matt19matt19]

Excellent video. You really need to be on proper tele. That's the annoying thing with youtube, here's fb making top content and then there's idiots earning loads more per video just producing shite

[@moumous87]

Why?!?! I thought you moved to the more sustainable ex-dairy cows!

[@y1521t21b5]

So it's pronounced WAH-GOO, huh?

[@stationhouse5866]

😀👍👍👍

[@eb5857]

Sooo disrespectful the way he just throws the steak on the flattop. No salt or pepper

[@eugeneaspeling7872]

John I love you mate and have been following you for ages. You are a diamond. But what in the flying f&*k is the point of this particular video?

[@eugeneaspeling7872]

@@foodbusker Haha! OK mate all good.

[@Saiyukimot]

You're pronouncing wagyu wrong - there's a Y in it for a reason. wa-gyu

[@miktek]

Watched your vids so far mate , but don't see the need to clickbait with the ££££.

[@miktek]

@@foodbusker very much so, cheers

[@weepair2]

They sell these steaks in Aldi.

[@andrewryan7107]

Must be nice to be able to just afford 25k acres on a whim. How the hell do these people make that much money? Any jobs going? Lol

[@kongmw]

Cooking starts @ 6:30

[@jaytlamunch4459]

Well, it's human nature! poor animals, but we got to survive!

[@matthewjamestaylor]

Great video production as always. That steak looked awesome, but I couldn't help but think that, ultimately, you were promoting a wealthy person who only feeds wealthy people (and basically brags about it). I love your videos, but I think this one was off the mark. Sorry.

[@what-es9jh]

loser

[@invisiblekid99]

Er so? Full Blood Japanese cattle are a rare thing in the UK. and a lot of the world outside of Japan. Promoting a UK option for Wagyu is fine by me. Oh and her cattle are very likely to have a better life than Japanese examples. Also, yes she boasted about have them and selling a stud. But she didn't edit the video, Mark did.

[@poolieboy6403]

Too personal I’ve gone off this channel

[@VanquisherUSMC]

GRRRR. That is not real Wagyu beef! Also, you really have NO IDEA how to properley cook a piece of meat that is similar to Wagyu! I really can't understand you! Hearing you over most background is impossible!

[@invisiblekid99]

They have full blood Japanese cattle, thats no different to you know, Japan. The difference is how they are raised. Hers a out on the fields for two years, where as in Japan, that's mostly unheard of. They have space indoors, but they'll never catch a suntan. You don't get the same A5 beef of course, but at least you Daisy got some sun.

[@Steviemac05]

Pure rip off.

[@MajesticSlowking]

Might get a bit of hate for this comment but, Rare, medium rare, medium well...Fuck off I want my meat COOKED!! You eat a steak like that there is a chance you will get food poisoning, not guaranteed but a much higher chance than if it was cooked right through. I love steak, had it sooo many times, cheap steak, expensive steak, doesn't matter. A steak is only good when it FULLY cooked, but you have to do it right so it's still tender and not like chewing on rubber