American Wagyu NY Strip Battle - Wagyu vs Prime

[@BehindTheFoodTV]

I hope you enjoyed our FIRST video! Make sure to check out our new Ribeye Battle (kzbin.info/www/bejne/qHekeYuqorefpaM) where I compare choice, prime, and American Wagyu Ribeye Steaks!

[@MACMEANTRUESTORY]

Anyone else here because they bought their first Wagyu? lol. I Enjoyed this video and you sincerely EARNED my sub. Salute to the Chef and his bright student. God Bless You my Brother

[@BehindTheFoodTV]

Thanks Mac - and congrats on your first Wagyu cut! What did you get? And please tell me you’re going to use this method to cook it!

[@richardd4398]

Same. Bought wagyu but didn't know how to prep. His way is entertaining not watch... But a lot of work 🤣

[@BehindTheFoodTV]

Hey Richard - it’s a tad mire work than making them the wrong way 😂. Seriously watch my video about Gordon Ramsay being wrong and you will see why!

[@MACMEANTRUESTORY]

@@BehindTheFoodTV got me a few NY Strips and following your directions i cannot eat anything else. Smh. Lol. Very big Salute. I Love ypur content. (I rarely express gratitude lol)...your advice was gold.

[@MACMEANTRUESTORY]

@@richardd4398 the WORK is what makes the end product Worth it. Cooking should be art when its an 80 dollar piece of mean. Feel me?

[@stuartjohnson6822]

Underrated family channel. Just subbed. Looking more into this subject

[@BehindTheFoodTV]

Thanks, Stuart! This was my first video!

[@rcheramy1]

I didn’t see where to get the cool spatula that goes between the grates! Great start to this video series! You two have great on screen chemistry. Subscribed and can’t wait for more!

[@BehindTheFoodTV]

Thanks, Reg! Looking forward to having you as a guest on the show soon! You can get the spatula here - amzn.to/36Lwggz

[@antoniobaskerville6823]

Great Video ! This was so helpful. I,m looking foward to grilling my 1st Waygu Steak. Thanks again.

[@BehindTheFoodTV]

Thanks Antonio! This video is a special one for me - it was literally the first video I ever published! I appreciate you watching. I promise if you check out some of my more recent stuff you'll find it's less cringy lol B-)

[@charmainevandiford6622]

Your little girl is just precious. She makes the show and children don’t lie so if she tells you one is better it probably is!

[@BehindTheFoodTV]

Thanks so much, Charmaine! I am so privileged to be able to work with her! BTW this was my first every video on KZbin over 2 years ago! I love that people like you are still watching it!

[@danielmay8634]

Al-- FABULOUS job! Good production, your confident expertise shines through, and Leah is a GEM! Keep up the great work!

[@BehindTheFoodTV]

Thanks so much! She really does steal the show!

[@TarmanTheChampion]

I'm surprised you don't have more subscribers and views because your videos have a higher production vibe!

[@hemmerch]

Great video. Love the little extras to make this steak count

[@BehindTheFoodTV]

Thanks! This was literally my first video over 4 years ago. Trust me my videos are much better now!

[@josephrichards7540]

What a great Dad! Not too shabby on the cook, too! But great Dad is the most important part.

[@BehindTheFoodTV]

Wow thanks Joseph! This was literally our first ever KZbin video!

[@josephrichards7540]

@@BehindTheFoodTV Ah, wow! It was very well done! Btw I bought my first wagyu yesterday which is why I searched how to cook and found your vid. I followed it pretty closely but didn't have the tallow so used melted butter, thyme and garlic instead. It was fantastic! Thank you for sharing your method!

[@BehindTheFoodTV]

@@josephrichards7540 thanks - and so glad you enjoyed it!

[@JuanGutierrez-vm3iz]

Waw you are and amazing chef 👨‍🍳 thanks and I really enjoyed your video with litter chef 👩‍🍳thanks for this amazing video 😊 God bless you and your family

[@BehindTheFoodTV]

Aww thanks Juan! This was my first KZbin video! I’m so glad you enjoyed it! -Al

[@shanegraham7777]

Great production awesome control and technique . Your channel is going to blow up cheers

[@BehindTheFoodTV]

Thanks so much, Shane! We hope to make you proud!

[@jschauer31]

Omg. I am doing this. SRF. The lil girl is adorable. Great vid. Thx!

[@BehindTheFoodTV]

Thanks Jason! Please let us know how it goes!

[@richardbaker_0086]

@@BehindTheFoodTV A good father in the home makes all the difference in a child’s life. Respect

[@BehindTheFoodTV]

@@richardbaker_0086 thanks so much, Richard! I am blessed to have a wife and daughter that make my life complete.

[@SuperCILP]

Wow Nice vídeo and really good learning

[@BehindTheFoodTV]

Wow thanks SuperCILP! This is a special video to me - it was literally the first video I ever published on KZbin! I really appreciate the kind words and I hope to see you around the channel in the future!

[@inmyopinion651]

The tallow makes a big big difference. That is something I used to not do before KZbin lol

[@paulatudor691]

I have had 3 awesome strip steaks. I usually have the ribeye steak. The first I had was fall apart tender and flavorful that came from a small cafe in a one horse town. Was surprised and ordered a side of fish as a plan not to ruin the evening but that was the best restaurant steak ever.

[@BehindTheFoodTV]

OMG Paula - this was my very first KZbin video! I can't watch it without cringing - but those steaks were SO GOOD! BTW - make sure you tune in tonight at 6pm ET for a live cook with rack of lamb! kzbin.info/www/bejne/foino5ijhLWZn5I

[@Treyfc]

U and your daughter deserve a much larger audience

[@BehindTheFoodTV]

Thanks so much Frank! We just hit 1000 subscribers this week - you should come join us at noon ET tomorrow (Saturday) and watch the celebration video with us! We will be able to chat with you during the show!

[@dragonflyquyn898]

My mouth was watering from start to finish 😋🤪😋🤪 the video was awesome thank you....!!!!

[@BehindTheFoodTV]

Thanks, Dragon Fly! Tell us what you want to see more of - we are planning the March videos now!

[@danwlan0]

Great video!

[@BehindTheFoodTV]

Thanks, Dan! Glad you found us!

[@cohen7706]

Well done !

[@BehindTheFoodTV]

Lol thanks. This was literally my first KZbin video ever - 16,000 subscribers and over 1,000,000 views later I love that people still watch it! I hope you love my new stuff even more! -Al

[@mikeweber6565]

Awesome job! The little one is a perfect protégé!

[@BehindTheFoodTV]

Thanks! This was literally our first video on KZbin! Throwback time!

[@Episode8wasgarbage]

Awesome channel name, obviously the Wagyu's better, but is it worth the money better? Been really considering getting a whole loin just don't know.

[@BehindTheFoodTV]

Hey Adam. My advice would be to start with a steak before committing to a whole loin - just so you know the “is it worth it” answer. In our home we use Prime beef for most meals, and American Wagyu a few times a month for something special. It’s worth it to us, but too expensive for every night. Please consider supporting the channel by using our affiliate links to order your first one! Here’s where we got the one we used for the video - it’s our go-to source for American Wagyu: bitly.4emv.com/Snake_River_Farms

[@Episode8wasgarbage]

Eat More Vegans probably best to just get one and try it, but it’s so much cheaper to get the whole look and I typically dry age all my loins. Can’t dry age a single steak lol. Thanks for the link though.

[@BehindTheFoodTV]

Hey Adam. I love that you dry age at home. We did a video a few weeks ago comparing 3 different roasts both dry aged and not. Would love your opinion! Also, SRF (the link I gave you yesterday) normally sells both prime and wagyu striploins. They are sold out right now, but check the site from time to time (using our link of course!). We also publish their sales and coupons on our Facebook page so check there too if you're not already a fan facebook.com/eatmorevegans. Thanks for watching and subscribing!

[@sherri082772]

Thank you 4 this video, I have tried prime steaks from Costco (buying the whole loin & aged them for 30 days) still no flavor, so I'm ordering wagyu, I just subscribed to your channel, any suggestions on Costco meats would be appreciated!!!

[@BehindTheFoodTV]

Welcome to the channel! This was literally my first video on KZbin!!! I do lots of Costco meats. I’d start with this one: kzbin.info/www/bejne/pqSlXoOnbdB_fc0 and go from there. Thanks for watching and subscribing!!! -Al

[@Genessis001]

What do you mean no flavor? What are you expecting dude lol....I mean? Prime Steak ✅ Wet Age 28Days? ✅ Dry Aged 30Days✅ I actually didn't even know they sold prime whole short loin in their stores, must be regional. But again, don't know what your looking to get flavor wise dude? If you can afford to easily spend around 90-100 per steak.... & that's on the cheaper side of the Wagyu train 🤷 then check out Jack Creeks which is available at Grand Western Steaks(Welcome25 is a code to use)...their BMS 6-7 NY's are better then SRF American/CrossBred Wagyu anything IMO, many ppl kinda agree universally. Costco online you can get descent prices on American Wagyu. D'Artagnan has their stuff on Costco in a buncha varieties. 5/120Z NY(wet ages of course) for $3. Maybe look into that? Haven't had specifically. Check forums maybe.

[@UniversalMysticsOfChrist]

Can't wait 24 hours! Hungry now! Lol

[@BehindTheFoodTV]

Hahaha I feel ya SweZi! Dry brine as long as you can stand to wait. Even an hour will make a difference.

[@mikem1436]

Very good video. It's great to see kid(s) involved. They are more likely to give an honest opinion versus someone who is getting an endorsement.

[@BehindTheFoodTV]

Thanks, Mike! This was out first video!

[@nopressurecookingshow4062]

This video is amazing I love y’all to working together what a great dad and what a great daughter keep up the good work we are very impressed with your videos great job y’all

[@BehindTheFoodTV]

Wow thanks guys that means a lot! This was my OG video - literally the first one I published 15 months ago tomorrow. I really really appreciate the support!

[@raidzeromatt]

I've been getting ads from snake River farms for years but I was never sure if that extra price tag was really worth it Seeing the prime next to wagyu makes it look like Angus hahaha I prefer to get a skillet as hot as I can & just do 3min per side but I like my steaks bloody/blue Great video, I'll be checking out more from this channel!

[@BehindTheFoodTV]

Thanks Matthew I'm glad this could help! SRF is really good. I've started working with Meat N' Bone (use coupon code EMV10 at emv4.me/meatnbone) - their quality is even better and their prices are usually better even before you take the discount. Thanks for watching Matthew!

[@joshsgarage1545]

Oh man, that looks delicious! Great video.

[@BehindTheFoodTV]

Thanks, Josh! Glad you enjoyed it!

[@zippiechickie1209]

You two are so cute together!

[@BehindTheFoodTV]

Awwwww thanks!

[@BigStickish]

Thanks for teaching, how to grill a Steak on a pellet grill...

[@BehindTheFoodTV]

Thanks for watching, Ronald! This video is very special to me - it's the first one I ever published when I started this KZbin channel 16 months ago! I literally had about 100 subscribers - all my family and friends 😎 -Al

[@link_7164]

My boy says he wants steak, but he is a fussy eater. I’m going to show him this as a final step before getting one for him. I’d love for him to help cook it too.

[@BehindTheFoodTV]

Good luck!

[@MichaelCizmarB]

You had me at Wagyu! Keep them coming. Especially for us City folk who have limited tools.

[@BehindTheFoodTV]

You can do this at home, Michael! I promise!

[@oldsnwbrdr]

You broke my heart when you trimmed the fat. It’s my favorite part of the NY strip. Otherwise great video!

[@MrMorganca]

Thanks for the fun and informative video! I am starving now!

[@BehindTheFoodTV]

Thanks, Chris! Looking forward to making you hungry every Saturday!

[@dev4runner]

I have gotten all the moisture out without using salt, and wow is it bad.

[@dev4runner]

Guess I should try it on wagyu

[@BehindTheFoodTV]

@@dev4runner I guess that depends on how you got the moisture out. Without salt it’s very difficult to do without overcooking, unless you’re dry aging.

[@dev4runner]

@@BehindTheFoodTV Haha, this is crazy, but this is how: stuff a TON of paper towels into a vac bag with the steak. and vac chamber it hard. Let it sit in the fridge for a day while the towels try their best to expand and steal all the moisture from the meat. If you do this with hamburger to make it sear better, do not mush the meat around under any circumstance unless you want paper in your meat. I think there's a balance, and I haven't experimented enough to figure that out yet. It has improved a burger before.

[@georgewbushcenterforintell147]

I watched the whole 20 min that's amazing for me . Leah reminds me of wilie dyfreid the chef I murdered his name .

[@BehindTheFoodTV]

Thanks! This was our first video over a year ago! Thanks for watching and taking the time to comment!

[@absoz]

Ahhh the reverse sear, such a simple way to cook a nice bit of steak, and the results are outstanding… why did it take til I was in my early 50’s, a handful of years ago now, to learn about it Hmmm, and doing it with the lid open is a new one on me - will need to test and try that. Freezer was restocked this morning Heaven help, any young lads when Leah is old enough to start dating, they better know how to use a bbq 🤣

[@BehindTheFoodTV]

Hi Andrew! This was literally Leah’s and my first video ever! One of only 3 we made before the lamb shoulder where you found us!

[@absoz]

Yep, I know, however even the early vids can teach us something new, or remind us of some basics we may have forgotten thinking we know better I was always closing the lid for the sear

[@sitdjs]

Top notch When you going to us that secret chicken recipe for the best chicken I have ever eaten.

[@BehindTheFoodTV]

Thank you sir! I will put it in the list!

[@jacoblopez8521]

The 5 ppl that disliked this video I want to know why! Great job guys!!

[@BehindTheFoodTV]

Hahaha thanks Jacob. This was literally our first video over 14 months ago! Thanks for watching!

[@accordracer619]

you're better off paying for Aussie Wagyu which is a true Wagyu cow and not a hybrid like the American Wagyu is. Also the price is about the same for what you're paying snake river farms for.

[@BehindTheFoodTV]

Hey accordracer- stay tuned. There’s an Aussie BMS9 Picanha on the way!

[@josephangell9921]

Comment to help get your star another wagyu steak. I'm gonna go eat my top ramen now and cry

[@BehindTheFoodTV]

We appreciate your support! Here in Brooklyn Ramen is $35 a bowl. I guess we will have to stick with steak!

[@josephdiao8149]

Seriously...there was barely a fat cap and you still "trimmed" all of it... You don't trim anything from a steak unless it's unnecessary, and the trimming here was literally the gem of the beef...

[@BehindTheFoodTV]

Actually, Joseph, there’s no “fat cap” on a steak. The edge fat is not the fat you’re looking for. It’s the marbling that gives the steak flavor, not the body fat. Unlike a brisket or large roast where the fat “cap” can sit on top to render into the meat or on the bottom where it can serve as a heat shield, with a steak the body fat is on the side, where anything good will drip away leaving only an unrendered mass of what’s called “greaves”, which is used primarily in dog food.

[@budzlightyear2212]

I screwed up and decided to try Snake River Farms NY STEAK. Now I can NEVER eat LACKLUSTER BOVINE SLICES AGAIN!

[@BehindTheFoodTV]

Hahaha right? Thanks for stopping by, William! This was literally my first video - published 18 months ago - so it holds a really special place in my heart! Come check out some of my newer videos. A lot has changed! -Al

[@willaerley7140]

You guys are a good team and so I hate to be critical, but…. You trimmed too much fat, didn’t sear the edges, and it’s a bit overcooked if you were trying for medium rare. Nice job with the video though. 👍🏻

[@BehindTheFoodTV]

Hi Will. I agree with you on searing the edges. TBH we were very nervous - this was our very first KZbin video over 2 years ago! I hope you'll take a few minutes and watch one of my recent videos - I think you'll find that we've come a long way. Thanks for watching!

[@alexl7219]

She will be a future chef.

[@BehindTheFoodTV]

That would make me so happy! -Al

[@rickhulsey2640]

Noice! I guess I need to up my game a bit. I typically try to sear at 650-700 (aka as high as my grill will go)

[@BehindTheFoodTV]

Hey Rick! If you use the reverse sear method either on a smoker or in the oven, there’s no need to go that hot unless you're working with a very thick piece of meat. In fact, you don’t want it to be too hot or you will end up cooking the inside of the steak, not just the surface!

[@rickhulsey2640]

@@BehindTheFoodTV Yeah, but you leave it on there longer than I do. I only do about 90 seconds per side. I've made the 'misteak' of overcooking before

[@BehindTheFoodTV]

Maybe we'll try it your way in a future video.....we can certainly get it up to 700 or more!

[@Davethreshold]

I will now seriously reconsider how I cook my next steak! My friend just raved about the SRF Wagyu. Dying to know what kind of cutlery you use. Is that the Kramer? Check out my Lamson Fire Forged 10 incher. It is hand-polished so well, the blade looks like chrome. Born in the U.S.A. kzbin.info/www/bejne/a6bLkmSFodufrpY

[@BehindTheFoodTV]

Hi Dave. Apologies - I literally just now got the notification that you commented! My knives are Dalstrong. You can get a discount on them at emv4.me/Dalstrong too!

[@sweetbread9008]

I see what you did there. Let’s eat more vegans. Sorry. I’m new here. Lol

[@BehindTheFoodTV]

Welcome to the family Stoney!

[@oldguy7144]

No it is NOT...its just an overpriced procedure from a foriegn country that knows shit about beef. Somewhere in Canada/U.S.A. is a retired football player that puts out BBQ for one tenth of the price that melts in your mouth. Don't send a nice cut of beef to Asia.

[@BehindTheFoodTV]

Would you happen to be a retired football player that puts out BBQ for one tenth of the price of American Wagyu beef? If so come on the show and teach us how!