American Wagyu Ribeye Battle: Wagyu vs Prime vs Choice

Sure, it's expensive. But is American Wagyu beef worth the extra money? I reverse seared USDA Choice, USDA Prime, and American Wagyu Ribeyes from Snake River Farms to find out. You might be surprised! If you liked this, you should also check out my Dry-Aged Steak Battle ( • Dry Aged Steak At Home... ) where I dry-age choice and prime ribeyes at home!
For this BBQ Battle, I reverse seared three steaks on a Big Green Egg XL; an American Wagyu Gold NY Strip from Snake River Farms (bitly.4emv.com..., and a USDA Prime NY Strip from Costco. There are links to the other products I use in this video at the bottom of this description.
I think you might be surprised by the results - but you'll have to watch to find out!
If you liked this battle video, make sure you check out these other BBQ Battles:
Dry-Aged Steak At Home - What's the Best Steak to Dry Age? Prime vs Choice Experiment • Dry Aged Steak At Home...
SMOKED RABBIT BATTLE! Dry vs Herb Rub Experiment • Does the EASTER BUNNY ...
Baby Back vs Spare Ribs on a Pellet Grill: EPIC RIB BATTLE PART 2 • Smoking Pork Ribs 3-2-...
Spare Ribs on a BGE vs a Pellet Smoker: EPIC RIB BATTLE PART 1 • Big Green Egg vs Pelle...
PORK BELLY BURNT ENDS BATTLE! Sweet vs Savory Experiment on a Yoder YS1500! • PORK BELLY BURNT ENDS ...
Other Products I use in this video:
ThermoWorks Signals - bitly.4emv.com...
ThermoWorks Billows - bitly.4emv.com...
ThermoWorks ThermaPen MK4 - bitly.4emv.com...
ThermoWorks Industrial IR Gun - bitly.4emv.com...
GrillGrates: bitly.4emv.com...
#Americanwagyu #snakeriverfarms #ribeye #thecowswerevegan #wagyu #Beef #bbq

[@BehindTheFoodTV]

Were you surprised? Let us know here in the comments! And if you liked this video, make sure to watch NY Strip Battle - Wagyu vs Prime: kzbin.info/www/bejne/a6PSloKGfdiejpI

[@IvanCllzo]

If you ever want an honest review, go to children 😂 great stuff man 👍

[@BehindTheFoodTV]

True Story! Thanks for watching! -Al

[@ChefJamesMakinson]

very good video!! i especially like the ending with you and your daughter comparing! I have to admit that Wagyu is my favorite, you pay for what you get, but regardless of the cut, Wagyu, Prime, etc. beef tenderloin is my favorite cut! :) also, love the logo and the saying! haha I agree! stay safe guys!

[@BehindTheFoodTV]

Gracias James! Look for a whole tenderloin video coming soon!!!

[@MrMorganca]

Excellent video. I fear for you, brother. You are raising a daughter with very expensive taste! She could pick out wagyu from a line up of pretty decent steaks...good luck paying for that wedding!

[@BehindTheFoodTV]

It's all part of the strategy, Chris. There's no way she ends up marrying a deadbeat who won't be able to feed her properly. Or worse, a VEGAN!

[@HungryManKitchen]

So, do you think Wagyu worth the double price or not ? :) Great video btw, keep it up 👍

[@BehindTheFoodTV]

Hungry Man absolutely! But surprisingly the other two steaks from SRF were also great steaks for everyday meals. We are going to add those into our rotation to save a little money, but the Wagyu was so much better that it’s still the go-to steak if you can afford it IMO.

[@nukeyourhouse]

You scared me for a moment saying you were going to add a rub to a prime and wagyu steak. I was certainly relieved to know it was a simple pepper garlic mix. But shiet. Your daughter is lucky. I plan to make my young'n steak anytime she wants but with your channel, I couldn't afford such a constant quality supply. Cheers.

[@BehindTheFoodTV]

Hi Fiend! I do sometimes buck tradition, but not with steak (so far anyway!). I hope your little one grows up to be the delight that mine is! Thanks for watching! -Al

[@IncptnLive]

Your quality is top notch, you deserve more subs! Guga + SamTheCooking = you! Will certainly be watching lots more of your videos 👍🏼

[@BehindTheFoodTV]

Wow thanks so much!

[@Atlasowl]

I’m guessing you never go out to eat anymore🤣

[@BehindTheFoodTV]

LOL it's funny you mention that. I definitely can't go out to a steakhouse any more - we went to a place considered the best steakhouse in Raleigh a few weeks ago and I ordered their signature tomahawk steak. It turns out everyone loves it but my family :-). Thanks for watching and taking the time to comment Conner!

[@Atlasowl]

@@BehindTheFoodTV I think my favorite part is choice got a nice flavor review which is consistent with others I’ve seen, really interesting, my grocery order accidentally included 1 choice ribeye so I’m very interested

[@KJ-bc3de]

Disappointed you salted overnight, especially on the wagyu. Don't think a pro would do that. Also, garlic powder on wagyu ? Dang. To each their own

[@BehindTheFoodTV]

Hi KJ thanks for taking th time to comment. You definitely treat Japanese A5 and Australian high BMS Wagyu differently - no need to dry brine those for an extended period (a few minutes for A5 and maybe an hour on high BMS Australian depending on the thickness). American Wagyu though has a lot of the Angus properties, and really benefits from an overnight dry brine. The same goes for using alternative flavors like garlic. My advice would be to think of Australian as "A5 light", and American Wagyu as "very well marbled Angus". And this really wouldn't have been a great test if I had treated the prime and choice differently from the Wagyu, right? Anyway, I hope this helps you see how I approach these different grades of meat. -Al

[@tgbedini]

Why do you sear on the grill? By necessity, you end up with much less sear than if you used a flat surface, just for the sake of the grill marks. If the sear is for flavor, not having most of the surface of the steak touch the hot metal seems counterproductive.

[@alexanderbattaglia2916]

Now thats how you cook steak! You earned my respect with that video and a new lifetime subscriber

[@BehindTheFoodTV]

Oh man thanks so much, Alexander! I've got a thank you present for you - at high noon EST on Saturday I'm going to show you a new way to cook a steak that I guarantee you haven't tried yet......it just might blow your mind! Thanks again man. This comment made my week!

[@dukeljk2191]

Slow cooking a steak? lol.

[@BehindTheFoodTV]

Abolutely! Watch my video testing out the theory here: kzbin.info/www/bejne/o5XOnqyYbMmUm6s

[@Jenzo6]

Bruuuh! Where's the bark on these steaks😢? We puttin GARLIC POWDER on the gyu now🙈?! Giving Sizzler vibes OG🥴.

[@BehindTheFoodTV]

Lol if you wanna see serious bark watch the video I published yesterday! kzbin.info/www/bejne/mWHFkIqlo9lqgrc

[@janlotto1]

As you are talking about the steaks describe them as wagyu, choice, etc. not this is the middle one

[@RitaPardede]

delicious. cook perfectly and look attractive. keep my friend's spirit and always healthy. 🙏 greetings horas.

[@BehindTheFoodTV]

Thank you Rita! Horas!

[@RitaPardede]

@@BehindTheFoodTV you're welcome my friend 👍 horas.

[@minisniper99]

Why would anyone buy a choice steak for $35? I can get an American wagyu ribeye for less than $50 at HEB. I’m not trying to be insulting I’m really just curious.

[@BehindTheFoodTV]

Hey Jaden - I'm jealous we don't have HEB up here - or Buckees :-(. I think you're right - if you can get a Wagyu Ribeye for a great price you should do it every time! Thanks for watching and taking the time to comment! -Al

[@dondiesel1100]

I find this is no comparison, Snake River farm sells choice grade and prime grade under the double R ranch, Those 2 grades are way better than any choice or prime grade in your local store so it is not comparable sneaker for farm products are always superior to anything in the grocery store

[@BehindTheFoodTV]

Yes Double R is fantastic quality, Don.

[@eeDeron81]

Not sure if you have Haggen. They have snakeriver farm american wagyu for $26.99 lb

[@BehindTheFoodTV]

No Hagen here. If you can het SRF Gold Ribeyes for $26.99/lb you should buy them and invite me for dinner! Thanks for watching! -Al

[@Hellathome]

Every time I do a reverse sear my steaks are overcooked. I cooked them to 110 internal using a Thermoworks thermometer. I let those rest while I get a full weber charcoal basket full of briquettes ready for sear. Pour those in my charcoal baskets in Sear for two minutes on each side. Maybe Ashley pulled them off at 100°.

[@BehindTheFoodTV]

At what temp are you smoking them to get to 110°? If you're over 250°F your continuation cooking may be taking them too far. Also, they only need to rest for 10 minutes before searing - so if you're resting them long enough to get briquettes ready from scratch that could also do it?

[@Hellathome]

@@BehindTheFoodTV My temp is at 225. That makes sense I’m taking to long to sear them and the carry over is over cooking them. Or I’m letting them rest to long after I sear them. I do let them rest with black garlic butter on them for a good 5 to 6 mins after cooking. Thanks the the tips.

[@NonnofYobiznes]

I like to watch vids on how to cook steaks, but the truth is that I don't follow ANY of them. It seems and FEELS like there are as many ways to cook a steak as there are people out there cooking steaks. That is, every person has a unique style and mentality that is reflected in the final result. Keep it up and keep eating vegans, lol.

[@BehindTheFoodTV]

Lol you’re right we all have our favorite ways! I did a video a few months ago using Jess Pryles’ JKF method and another one sous vide. And I’m working on another method now I’m calling “Al Vide” 😎. And every steak I promise comes from a cow who was raised vegan!!!!!!

[@DrTasteGoodBBQ]

Excellent comparison video. Nice to see they were all acceptable with that salt brine. Something for everyone depending on your budget.

[@BehindTheFoodTV]

Great point! We were really surprised at how well the Choice steak did. Leah still wants Wagyu all the time tho.......:-)

[@mitchfreeman3842]

I think the low and slow smoking makes the choice and prime closer in results. That was the purpose of smoking in the first place. Pre-smoke then reverse sear is the best steak you can have. Good luck finding that in a restaurant without a second mortgagelll

[@BehindTheFoodTV]

You are, of course, correct. Restaurants are more and more using sous vide to prepare steaks in advance, searing them when the customer orders them - but there's no flavor like smoke/searing a steak! Thanks for watching and taking the time to comment! -Al

[@Rieal007]

I subscribed for your YT name alone, nice play on words

[@BehindTheFoodTV]

Thanks - and welcome!

[@Sheenasalesthriftytreasures]

Great video 🥩🥩🥩have a great day 👍🏻 new friend

[@BehindTheFoodTV]

Thank you Sheena! All of my videos in the last year have been keto-friendly recipes. I hope you get some good ideas! -Al

[@Sheenasalesthriftytreasures]

@@BehindTheFoodTV so awesome thank you 😊

[@nicke5056]

Damn I wouldn't pay the set price for any of those steaks

[@BehindTheFoodTV]

Other than that you enjoyed the video?

[@PigAndBeef]

I know I've told you this before, but I love these comparison videos. Keep up the good work!

[@BehindTheFoodTV]

Thanks so much! I’m definitely open to ideas if you have any other comparison experiments you’d like to see!

[@sbespn3820]

Steak I think comes down mostly to personal preference.

[@BehindTheFoodTV]

What kind of beef do you prefer?

[@Gshock714]

You sound a lot like Joe Bastinach from Masterchef

[@BehindTheFoodTV]

That’s the nicest thing anyone’s said to me this year! Thanks for watching!

[@user-ev2qo1hj1g]

Heck with the wagu fat. Has to be great on the heart lol

[@BehindTheFoodTV]

I actually just made a video that goes into detail on that very topic (wagyu fat and health). kzbin.info/www/bejne/pXLUd32wd7l6sNE

[@antonioo6432]

Just got my waygu ribeye for $27

[@BehindTheFoodTV]

Nice!

[@WorldHAX]

*GOOD WORK. From **#WorldHAX*

[@BehindTheFoodTV]

Thanks WorldHAX!

[@rickhulsey2640]

So this is just my opinion, but "Double R Choice", and "Deneric Supermarket Choice" are really far apart. That's probably why that particular choice steak was competitive. If you look a t the marbling on that choice steak, it looks better than most.

[@BehindTheFoodTV]

I think you’re right, Rick. I think also the fact that it was a bit thinner meant we probably got better spice and smoke penetration. Maybe Double R vs Costco Choice and steak thickness experiment videos are in order........

[@mylesdeep1736]

Don't be afraid to smoke your own path in the bbq world. The Guga vibes I get from this vid are almost cringe.

[@BehindTheFoodTV]

Hi Myles. Sorry you didn’t enjoy it. Check out some of my more recent videos. Maybe you will find my current stuff more satisfying. -Al

[@albelanger6126]

Great video as always. Looking for your 'Tallow' video.

[@BehindTheFoodTV]

Thanks, Al! I actually filmed it and messed up the video! I'll give it another shot when I do another Wagyu brisket. Which will be soon I hope because I LOVE Wagyu brisket! Thanks for watching, man. Any other videos you'd like to see me make?

[@albelanger6126]

Eat More Vegans I love all your comparison videos. Comparing different cuts & different technique is a great way to learn about cooking meat. Did you ever do a long smoke with salmon on the green egg? Did it twice, but it was not as smoky as i wanted.

[@BehindTheFoodTV]

Thanks so much! I’m filming a spatchcock vs beer can chicken video today in fact - watch for it in a couple of weeks. And now that it’s cooling down I will be filming a cold smoked salmon video that is a very long smoke - I assume that’s what you’re referring to? If so, I will be giving you the secret to getting the smoke to stick!

[@albelanger6126]

Eat More Vegans perfect thanks, that would be awsome.

[@BehindTheFoodTV]

Anything for a guy named Al who loves to eat vegans!

[@LagomEats]

Your daughter is going to be a very expensive date for some lucky guy 😂 She knows her steak! I am surprised about the choice. However, that was a pretty nice choice steak! Most of the choice steaks that are available at my local grocery store are awful. They don't have half the marbling that one did! Wagyu though is hands down the best. No question. Looking forward to your beef tallow video! I have a lot of A5 fat frozen to make beef tallow for a dessert actually! I showed my husband your videos and he loves them! He is the griller/smoker in our family so he definitely appreciates them!!

[@BehindTheFoodTV]

If I play my cards right, Sav, Leah will end up with an amazing man who appreciates food.....like you did! It's true that it wasn't a fair fight using Choice steaks from Double R Ranch instead of grocery store steaks. Maybe I should add that to my battles videos library? I'm so glad your husband likes the videos. If there are any he'd really like me to make just let me know! Oh - and A5 tallow for a dessert? You're killing me! Thanks for the support, Sav!

[@moovieman693]

6:58 What's the name of that song. Smooth......

[@BehindTheFoodTV]

Hahaha the song I used for the "food porn" segments is, appropriately named "Sexy" :-). Here's a link to it on Envato - you can also get it on Audio Jungle. I just switched to SoundStripe so starting mid-April you're going to hear new even sexier music! Thanks for watching! elements.envato.com/sexy-LMG28VJ

[@sasukesuite1]

Could have gotten 1 lb of wagyu from Walmart for $30 lol

[@BehindTheFoodTV]

Hey Shark. Big difference between what Walmart sells for $30/lb and SRF Gold Wagyu! Maybe I should do a video comparison? Would you watch if I do?

[@albelanger6126]

Eat More Vegans I would like to see that. I love those comparison video.

[@BehindTheFoodTV]

@@albelanger6126 I promise - I will do it!

[@xesoteryc]

@@BehindTheFoodTV I will. Try CostCo version too.

[@BehindTheFoodTV]

@@xesoteryc ok it’s on my list. I just filmed a SRF vs Costco filet mignon. Next steak will be Walmart vs Costco vs SRF Wagyu - give me about a month or so but I will try to publish it before the end of the year. Thanks for watching and giving your input it means a lot! -Al

[@xxqq96]

Who eats steak like that

[@BehindTheFoodTV]

Me! How do you eat your steak?

[@xxqq96]

@@BehindTheFoodTV I eat them with one bite

[@BehindTheFoodTV]

🤠

[@Joe-kx7bl]

Worth it!

[@BehindTheFoodTV]

Agreed!