Finally, The $1 Dollar WAGYU Steak has arrived!

[@SousVideEverything]

Check out SimpliSafe here: simplisafe.com/SVE SimpliSafe is award-winning home security that keeps your home safe around the clock. It's really reliable, easy to use, and there are no contracts. Thank you SimpliSafe for sponsoring this video!

[@DangerousOne326]

DRY AGE WITH EASY CHEESE (AKA CHEESE WIZ IN A CAN)!!! 🧀

[@DATA-qt3nb]

Love this experiment! Maybe if you did a simple red wine vinegar, olive oil, oregano and fresh garlic marinade with a third of the roast to make it tender and add some nice flavor(I do this for my eye rounds I make into steak sandwiches personally), dry age 1/3 with butter and then maybe a sous vide control steak!

[@VecessTV]

Burglars break in* SimpliSafe notifies Guga while he sleeps** Guga dry ages them for a future video 35 days*********

[@davidseruga8507]

But how much does it actually cost, hmmmm?

[@ΘάνοςΚαραθανάσης-ψ8θ]

DRY AGE WITH HONEY

[@havardantonsen]

I would love to see the "chateaubriand vs wagyu eye round Beef Wellington experiment"!

[@rehenah]

YES

[@BrianWalker93]

Agreed

[@ericwhiting5470]

Guga this is a must do....I bet you can even get Gordon Ramsey to roast you again on TikTok.

[@TheKing129129]

Yes - with a USDA prime chateaubriand, and plz let us know what price of each Wellington is :)

[@thomaswinkelman5715]

Yes please

[@arsoncrafts136]

Connective tissue (collagen) hydrolyzes into gelatin when cooked in the presence of water, which is why low and slow makes meat fall apart. Eye of round is full of collagen, so it takes a lot of time to hydrolyze all of it into tasty gelatin, so the 2 hour steaks were still tough, but the 24 hour roast had the time to turn all that tissue into gelatin making it soft and flavorful.

[@vintage4198]

Thanks for the explanation. I was wondering why they were different

[@pigeongod4535]

Next month we will most likely be seeing the dry aged version of this

[@beanshady]

Lol yep.. bet he's already got one in a dry aging bag for us later 😁

[@daffa_odon]

I don't know about that, when he dry aged the regular one it become very dry

[@user-gj2qb8de1e]

@@daffa_odon this one is wagyu

[@S33_tv]

YES

[@andrewshineflew7389]

I would think something happened if we didn't!

[@TheOrthodoxMoor]

You broke everyone's heart when you didn't dry age a third of the meat, LOL.

[@Wh00t_]

he still has a couple more wagyu eye rounds, you already know what's comin.. gotta save the content!

[@nickttg642]

Two contestants cook steaks Gordon Ramsey: It’s fuckin raw! Guga: *brings out flamethrower* But watch this!

[@saulcontreras7968]

i really read that in guga voice

[@TomMaynard--TCM--]

Cue the "searing song!"

[@sharksu605]

bruh these ramsey jokes are so corny now, literally at least dozen of them under any video

[@bigthing75]

@@sharksu605 2013 called, it wants the word bruh back.

[@AdamFloro]

@@bigthing75 Also wants its Ramsay jokes back.

[@austinseguin8324]

Had my first Australian wagyu the other day and it was awesome. I bought a Japanese samurai a5 as well and I’m excited to see how different they are. Y’all got me on something and I don’t know if I can stop

[@chairforce664]

how was it?

[@thomas9434]

​@@chairforce664he died

[@realaedryn]

I just really hope that one day Guga will open a restaurant or at least a steak-bar. Imagine having a menu that includes all the great steaks discovered by him... That'd be awesome.

[@SuchtiAT]

yeah nutella steak LETS GOO

[@cocodojo]

Everybody's happy until Guga's "Chef's Surprise" item comes to the table and he sets up cameras around you, and he plops down next to you and starts with "Welcome everybody to Guga Foods, today we have an experiment..."

[@Scott-de5ln]

@@cocodojo 🤣🤣🤣

[@guyplus3053]

I'd make the trip down to Florida for that

[@realaedryn]

@@SuchtiAT 4 month pineapple tenderized steak yumm

[@sakateo]

Yay, I’ve been waiting so long for this ! Minor mistake : temperatures in Celsius are not the same even though they are in Fahrenheit, a bit confusing :)

[@MrVovansim]

I'd love to see you cook some other cuts of wagyu that aren't normally seen. Like hanger steak, shanks, tail. Maybe even off cuts like tongue, cheeks, heart, liver.

[@lydium2119]

vouch

[@crozu3106]

I think he already done cheeks

[@slime1994]

@@crozu3106 normal ones but noz wagyu

[@ege92]

Liver would be very interesting

[@matthewdavenport9549]

I imagine the less traditional the cut, the harder it will be to obtain. He talked about how hard it was to find wagyu eye round and it is a pretty common cut just not a good cut making it hard to find. This makes sense because the demand for lower quality cuts wouldn't benefit from the "wagyu" label. I imagine most of these cheaper cuts get claimed by the slaughterhouses or the owner of the cattle. Or, maybe even end up in general circulation just without the wagyu label.

[@Paintplayer1]

Friendship with picanha over Eye round is my new best friend

[@TheSlavChef]

Now this is a steak a Slav can afford.

[@dannevangseninc9379]

First man has to find one though.

[@TheSlavChef]

@@dannevangseninc9379 You are correct comrade! We do not have good beef here it is a fact.

[@jmyd83]

can you export outside eu 🏴󠁧󠁢󠁳󠁣󠁴󠁿 😂

[@bigzayev]

@@TheSlavChef We have local Miratorg: prime, choice beef. Nice steaks.

i recently discovered here a butcher shop that actually has premium beef, occasionaly wagyu cross, and super rarely real wagyu, in croatia. only minor difficulty is its 300km away in the capital city. but i still manage to acquire some every other weekend. this one i made wagyu cross sous vide.. completely different experience.

[@bjones27]

6:19 I had my peace sign up mouthing “wassup” thinking maumau would be in the next clip😭😭😭

[@thehalalreviewer]

Tile says $1.00 but Guga probably spent over a hundred for that entire chunk of meat. Guga can you please do a Kangaroo meat episode?!!! You can order it online! I’ve been asking for over a year.

[@ElGrecoDaGeek]

Exactly. Still probably a $10/lb cut. Been watching this channel for 4 years and the clickbait titles are starting to get worn.

[@lorale8095]

guga gotta get people to click on his vid

[@obad7633]

he buys bulk and hes talking about the individual cuts so he honestly probably did get it for a dollar

[@GaboG3]

If he bought it in bulk he probably got it for a dollar. And a kangaroo meat episode would be awesome, I have heard the aussies love it and that it's cheaper than beef over there

[@Athiril]

Kangaroo is very hard to cook, it has extremely low fat, maybe less than 1%. Fillet can be very good if you don’t overcook it, steak probably a pass. The roast can be extremely good if you do a coating around it. I don’t think it’s cheaper than beef? Depends what you’re comparing it to I guess.

[@Mitch-rd9gs]

Been watching for a few years and this is still the best cooking channel on KZbin. Even better, it’s all about steaks!!!

[@tialucas9340]

The irony of me getting a Vegetarian Butcher ad on a video that made me go "A 1 DOLLAR WAGYU STEAK?!?!?!"

[@ericmendenhall2867]

They trying to convert you! Dont let them!

[@AD-lh3jk]

What does vegan butchers even mean...?

[@khawajth]

@@AD-lh3jk Idk

[@cykablyat6348]

@@AD-lh3jk the guy that operates the lawnmower

[@ochinchin6637]

What the hell is a vegetarian butcher?

[@trenvan5546]

do the eye round as a philly steak. thin sliced while semi frozen then cooked on a flattop. most places use a craptacular sirloin banking on the thin slicing to make it tender and tasty. usually works very well in my opinion. nobody ever uses round

[@alexallen126]

It’s insane how much marbling this ROUND has. The power of Wagyu

[@SamDunham]

I made, basically, those same potatoes (right down to the tri-colored varieties) tonight for dinner. Instead of smashing them, however, I cubed them and then sauteed them in some olive oil in a cast-iron skillet. When they were crispy on each side, I tossed them in the garlic butter. Turned out fantastic.

[@Kazem_AlGhaiz]

Attempt #14 to get Guga to make honey dry aged wagyu/steak

[@nr_6170]

Lol

[@Ville_Jay]

As messy as this sounds, I am fully on board!

[@jacopobosio7495]

I wont a guga recipe whithout any type of garlic

[@Roamer145]

Come on, Guga! Honey garlic is good. Do it!

[@jakemoresea7415]

@@jacopobosio7495 Then make the recipe without garlic lol

[@scotttracy6640]

Have you ever tried to tenderize using baking soda? Use 1 tbsp per cup of water. Soak meat in solution for a minimum of 15 minutes to 30 maximum. Rinse meat well afterwards to remove solution throughly. Then Sous Vide for only one hour or minimum time to cook at your desired temperature for steaks. Roasts and ribs until done to your tastes. Sear on a pellet grill at 550 or 600 degrees for 4 to 5 minutes each side. Will be very tender without the long Sous Vide times and will have a mild smoky taste.

[@80thStProductions]

The best use for eye round is: jerky! Let see some waygu jerky you know you want to!

[@hempseed7028]

It would be cool but you aren't supposed to jerky meat with a lot of fat.

[@overlyattachedbean1050]

Jerky meat with fat is gross. I made jerky with eye round that had too much fat and the fat solidified when the jerky was done

[@mnichols1979]

@@hempseed7028 that eye round guga used would be fine as long as he removed that fat cap, but yes. You want to avoid fatty cuts also because it increases the likelihood of spoiling the meat still.

[@rfdrob769]

My "pauper chateaubriand" recipie: Overnight dry brine Day of cook: Bring to room temp. Preheat oven to 450 degrees Begin cook of the eye round by searing all sides for 2-4 minutes. Liberally apply butter. After all sides are seared, put into oven for 70 minutes, rotating the roast every 17.5 minutes. Coat the roast in more butter after each rotation. After roast reaches 132 degrees, remove from oven and let rest for 10 minutes. This recipe will knock your socks off.

[@iBedwars]

guga in all of his videos: japanese a5 kobe beef wagyu $5,000 guga when he gets his $1 wagyu: yAy mY sTeAk ArRiVeD!1111!!11!11!1

[@acolta]

yoo u binge guga too?//?

[@iBedwars]

@@acolta LMFAO WHY ARE YOU HERE FBUYGYVRGIYEGOEWYFG

[@acolta]

@@iBedwars idK

[@FrostyPixelsOG]

I've done a similar version of the smashed potatoes, except with a pan sear instead of baking at the end. Amazing

[@jascrandom9855]

I thought he finally made a normal Eyeround taste like Wagyu.

[@NoHandle44]

Me too. 😭

[@sharanplayz9680]

Same lol

[@RobMocar]

yep me too

[@seanlally7384]

I made both eye of round steaks and eye of round roast, so my theory is that it need to be cut across the grain in order to be edible because the steaks always came out like an old boot.

[@JohnWayne1107]

I doubt anything that asociates with wagyu is gonna cost 1$ 😂

[@ordelian7795]

You can have a picture of a Kobe cow for 1$ I guess.

[@mrpicklestar1933]

No no, hes got a point

[@adielee50]

He calls the eye round cut the $1 steak though so if you're a regular you knew what he was getting at

[@tyefood503]

Since you like KEWPIE Mayo make your own! 8 g salt 10 ml Dijon mustard 10 g sugar 1/2 tsp Hondashi 1/2 tsp msg 2 tsp lemon juice 1 tsp filtered water 40ml Rice Vinegar 2 large pasturized egg yolks 360 ml neutral oil I used a tall vase with my immersion blender start at the bottom then slow work my way up and incorporate all the oil.

[@aaronramsonwhite]

Suggestions: Prepare roast the same way, but dry age it first. Also, definitely interested in a beef Wellington made from wagyu eye round.

[@jessemorgan3709]

Can you do a blind test between the wagyu eye round and a choice eye round? Both of them made the best possible Guga way.

[@saulGjr]

Guga! You need to put your side dishes in the title as well! It took me 2 hours to find this video because I wanted to try your smashed potatoes recipe.

[@tiborbikadi8982]

I really want to see the "big tenderness" test with this , dry age, sparkling water, pinneapple i think this should be interesting to see how much different it makes and how different from a non wagyu steak.

[@dBloorinckx]

4:40 135F was converted to 57 and 74 Celsius, quite a big difference!

[@PabloSonvico]

In Argentina it is actually an expensive meat. You should try slice it slim, then flatten it with a cooking hammer and then deep fry them with bread crums or panko afther soaking them in a mixture of egg a bit of milk salt pepper parsley and garlic. Best "Milanesas" ever

[@SnoW-pk9zo]

LA MILANESAAAAAAAAAAAA

[@wokeil]

No! sous vide and blowtorch 😂😂

[@PabloSonvico]

@@wokeil he already did that... he was asking for new ideas at the end...

[@brifo5779]

I agree with you !!! 👋😋🇮🇹

[@ronkeeney1752]

Another great video fir the search or a perfect eye of round steak cooking method to find a tender option. For the most part I have relegated to making beef jerky out if this cut using a microwave or mechanically tenderizing it before grilling. I’ve tried using fruit/vegetable enzymatic tenderizing but most methods impart a flavor that detracts from the flavor of the beef. I’m thinking a slow water immersion cooking followed by a reverse sear us the way to go.

[@Chronus8888]

Hey Guga I've been having an issue with your channel. You show us so many awesome side dishes in your videos, but they aren't advertised in any way so I can never find the video I'm looking for. When I remember one of your sides and want to try it, I have to search through all your videos and try to locate it but usually fail to find it. Could you maybe have a side dish series? :)

[@CarlosRomeroFilosofia]

Yes! Please name them in the title or at at least add them to the description!!

[@MartiniGTGP]

or have the videos be numbered

[@DanielJohnson-ec8rk]

He probably voted for Trump

[@klaytonhaggard4924]

You’re one of the only few channels that I watch to learn how to cook I have a kamado joe sous vide black stone cast iron air fryer but there’s a huge lack of sous vide chicken recipes can u make a video doing 3 4 or 5 marinades with sous vide chicken breast please love all you do hope you see this

[@kilxler]

Batatas a murro and a reference of Bitoque with the egg. Love the Portuguese call outs!

[@frankieh]

My instructor at meat cutter school would have yelled at me if I cut that much off while trimming. Guga!

[@trollponch]

theres always burgers to make ith those

[@macrobioscopic]

Very cool, now dry age it with butter, reverse sear it, sous vide it, make it into burgers, marinate it in a pineapple and smoked it for 24 hours

[@joebonsaipoland]

Guga I took a regular I-round , sliced into steaks, wrapped it in bacon & deep-fried it in lard !!!! it was very good!!! Almost as tender as filet mignon You should try it!!!

[@tryannick]

You know you would think after all this time Guga would learn his lesson and decide that eye round steaks will never be good.

[@boyscouts5000]

Yeah but he needs content

[@sampound9258]

He won't give up. He can't be stopped. Run

[@deshunstephens3516]

I appreciate these experiments. Its a tough cut to work with. He seemed to like this one

[@tryannick]

@@deshunstephens3516 I mean just use it for roast beef then.

[@deshunstephens3516]

@@tryannick I get that. I'm sure he wouldn't eat this cut as a steak without it being for content purposes. None of us would lol

[@RTLife]

I caught a DAB @4:45! Those potatoes look amazing - giving that a try.

[@gilorm1991]

Those temperature conversion tho!

[@adrienhb8763]

Hey Guga, thanks for your great videos. After watching your videos, I have three requests for future videos: - Please try some other cattle breeds than wagyu and American beef. - How do you clean all your pans and other cooking ustensils so they continue to be so shiny ? - Please cook a foie gras in a terrine using sous vide. And yes I'll repeat those requests often. ;)

[@macrobioscopic]

Wagyu fat injected 1$ steak : Finnally, a worthy opponent, our battle will be legendary!

[@revengearena4055]

Cringe 😬

[@huell8014]

@@revengearena4055 shut up

[@michellemieux1544]

The look of the meat fiber when you cut it.....almost looked like brisket!!! Great video! Tks

[@gregmcb5305]

Anyone else imagine guga dancing at a rave when that music comes on?

[@tymathes6524]

I like how he kept layering the butter on the potatoes

[@Hizuchan]

Who else is waiting for Japanese Wagyu A5 Eye Round?

[@andrahendriarto9684]

Guga please make it happen. We're waiting... Japanese wagyu A5 eye round..

[@taa1707]

A5 eye round dry aged

[@Hizuchan]

@@taa1707 yoooooo.. im also exited how it tastes

[@Mercilon]

When the video started I said to myself, Australia? Yep, of course Australia provided. You're welcome. If you've still got some, maybe try wet-brining a steak. Might take some of the chewiness out. Most importantly, though... the new studio looks great apart from the lack of knives on display! All you got there is the generic block knives... you have some really nice blades, Guga, they better end up on that back wall in the new setup!

[@rustshinobi8370]

2:40 “You can use any kind of potatoes, but I chose deez”

[@LucaIRL]

Deez nuts

[@rredu_]

Deez nuts

[@walrus6173]

What's deez? If may I ask

[@rredu_]

@@walrus6173 deez nuts

[@losanlee9197]

@@walrus6173 😈

[@jacksonmutispaugh3327]

Hey guga, another way I like to make the smashed potatoes is cook them in the water the same way but instead of crisping in the oven we put them into a cast iron and smash them into it for the gooood crust

[@geri4367]

There's an error in the sous vide temps at 4:43, the centigrade temps should be both 57 :)

[@kanjakan]

noticed that too

[@brandoncobb4646]

A dream I have is commenting an idea so good, that you try it for us! How about wagyuo shank stew, seared, then sous vide with broth/stock and veggies? 🙏

[@Knitrokr]

Damn finally my wallet can afford something😭

[@Apryll.]

you have to buy the whole roast and cut it up into dollar portions to get that price, maybe your wallet should make the potatoes

[@Knitrokr]

@@Apryll. ikr

[@bonnieparkertheoutlaw7353]

Nah i bet you this shit is over 100$ .

[@Knitrokr]

@@bonnieparkertheoutlaw7353 🤣

[@MegaKencam]

$80 before shipping. I don't see how you could ever get $1 steak out of it.

[@stevethomas2337]

Ok well.... idk if this was said or not. Since the pineapple breaks down the steak, what about doing the pineapple tenderizing on the wagyu eye of round, a 4 hour sous vide and then a heavy seer? Because the 4 our sous vide will obviously help with the tenderness as well as the pineapple! Just figuring that the steak was about 1/6th of the thickness of the roast. 24/6=4.

[@G8T.99]

Where is the “I dry aged my nephew in pineapple juice and the results are amazing” video?😕

[@AlexQarakh]

Break out that powdered pineapple juice boy it's time

[@PiousMoltar]

4:41 It says they were cooked at the same temp in Fahrenheit, but wildly different temps in Celcius!

[@pietrosaltarelli5745]

Can you imagine that here in Italy eye-round is a prestigeous cut?

[@kyleholton3377]

How do you prepare it in Italy?

[@katherinekinnaird4408]

You guys are so fun to watch that even if you weren't schooling me on Waterbath cooking I would still watch the channel. Love the cooking techniques.

[@leandrom.dossantos3968]

Na minha terra , essa batata esmagada chama-se “batata à murro” . Saudações desde Portugal!!

[@LagSpikeX]

Been doing smahed potatoes for years. Add whatever herb/spice you like. Smash em hard, get all these nice crispy bits. SO DAMN GOOD

[@jordy2299]

NEVER buy your steak at a supermarket! I always bought the best steak at my local supermarket. 17 bucks for a pack of 2 pretty small steaks. First time I went to an actual butcher or specialist, it was the same price for a high-end steak, better than anything in the supermarket. It wasn’t even more expensive. The supermarket is NOT a cheap option. Just an easy one.

[@chalabread]

Lucky, the local butcher near me is about 3x more expensive than say whole foods butchery

[@user-wq9mw2xz3j]

you take one experience and generalize it. Turning it in to a false assumption. Thats the exception

[@mikebutler4189]

My local butcher is where you go if you want food poisoning served with a horrible attitude. No idea how they are still in business

[@NoWayFolding]

Tip for Guga. Root vegetables should be boiled in cold water first, and not thrown into boiling water.

[@LumiLunar]

I'm curious how much a wagyu eye round costs.

[@alexktetrisensecondary]

About 60-100$. But don’t buy one. It’s better to buy a prime rib-eye for the exact same price

[@ivanwang3150]

@@alexktetrisensecondary but wouldn’t the wagyu taste better than prime?

[@alexktetrisensecondary]

@@ivanwang3150 I meant to say Rib-Eye

[@orenfivel6247]

very nice video, @Guga Foods , on the the wagyu eye round i suggest to try to: (1) smoke it like a brisket/short rib (long time smoke), (2) make steaks via reverse sir on the grill, finish on the grill/deep fry/pan sear with JPN A5 wagyu's Fat, (3) tenderize with pineapple and then do (2), (4) make beef wellington PLS bring JPN A5 wagyu eye round

[@-nMd-]

I saw the notification pop up and I was like no way 🥵

[@bresnik]

Guga, try to get a Merlot cut. It is a muscle near the round, but it is supposed to be rare and very tender. Not many people know about it. All the best!

[@omarsamraxyz]

I think someone will have already said it... But you should dry age that eyeround, because the wagyu version of the eye round is the ultra superior steak 🔥🔥let's goo🔥

[@josephmcgolrick3920]

Why would you waste ALL that time and effort to dry age yet another disappointment steak? Save the fridge real estate for the ribeyes.

[@izzor]

Guga: Butter makes everything better! Me: *throws butter on school grades*

[@gersonrendon2188]

"You add an egg and this is the perfect..." Me: trifecta?? Maumau: THREESOME

[@boi8bp233]

Every time I watch his videos it feels like he is telling tales.

[@jadedkratos5528]

Guga, when are you going to try kangaroo? Its incredible, you don't know what you're missing out on. You can't say you've tried every steak, roast, type of taco or meat dish unless you try making them with some kangaroo meat. Its really tasty, gamy and lean.

[@YaNKeeR_]

Where do you live that kangaroo meat is legal? Not here in Canada.

[@brianstiles1701]

Eating the side dish first is MauMau's signature move at this point.

[@ribeye_01]

I was expecting a wagyu A5... please Wagyu A5 Eye Round next, do a beef wellington with that eye round

[@soumilgupta2257]

@@panimalos5720 bruh eye round is literally a part of a cow

[@ribeye_01]

@@panimalos5720 I mean he has a good meat dealer

[@vicarious8552]

a5 eye round 🤤🤤

[@quelandil5738]

I would guess that a5 eye round doesn't exist because thus part of meat won't be able to get that much intramuscular fat

[@guillermodelnoche]

If you cut eye of the round across the grain paper thin, almost translucent, it is as tender as it will ever be.

[@lorale8095]

Well if you think wagyu eye round is one dollar watch this. (receipt) Tu du tu tu du du bgm plays*

[@relaxplaygames2821]

My comment for this one is try as many experiments that have worked out for a regular eye round steak; such as dry age and carbonated water (which I have actually made/tried thanks to this channel or Goga Foods). Which just made me consider the thought/experiment, "Sous Vide a steak in carbonated water." Idk how that would turnout, but you never know!

[@justeat4369]

Clicked faster then Ninka would have said DEELICIOUS after trying lion meat

[@ZackofAllTradesct]

I miss him...

[@warrioralumni08]

He has his own channel

[@ZackofAllTradesct]

@@warrioralumni08 yeah I know. I'm subbed. I should have said I miss seeing him with Guga and Maumau.

[@ohioknifelover]

If Guga wasn't going to use butter in any of his recipes then he wouldn't be Guga lol Love the videos and I'm so glad you guys are still having fun despite the past year!

[@mannylevy8550]

Guga: and that’s as easy as it gets Me: hold my beer * pours a glass of water *

[@definitelyevan3974]

Take all of your 1$ steak tenderizer experiments and blend them together to make a Frankenstein tenderizer

[@james68279]

Ahhh the wagyu for college kids. I'm kidding. Like college kids can afford steak 😂

[@GCCJN123]

You could. Maybe once a month if you really save for it.

[@james68279]

@@GCCJN123 I'm not a college kid. I cook steaks for a profession 😂

[@richiethev4623]

Well the well off college kids can afford it lol🤣🤣🤣

[@patrickdoherty1821]

May want to check your temperatures at 4:40, Steaks 135F/74C - and Roast 135F/57C.....

[@restydelaraga6545]

I'm really waiting for the lion meat guys even tho I think it's impossible.

[@randomshit308]

Think they allready did it

[@malaccalam1]

Where is the buttermilk soak and mechanical tenderizing? Or pineapple.. and then mechanical tenderizing? You can do this, Guga!

[@devro312]

You should do umai dry, dry aging and season it with msg then roast it and put it in a beef Wellington with msg in the dough

[@JjayNC8L]

Genuinely exciting to see, please dry age it, and/or do a few more experiments with this cut of meat please! Maybe with a bit of extra effort, it won't even be gummy, and that would probably seal the deal on that eye round in terms of eye rounds overall, maybe a pineapple marinade, or dry brine.

[@HungNguyen-rj3ek]

The protein itself is tender. However the problem with eye round is the collagen, and it need heat and time to break down. Even wagyu cannot change that.

[@mccasky6998]

Wagyu Eye Round Biltong sounds like a good idea.

[@wolfblade]

I would love to see a video of what you do with your trimmings, fat and the liquids from your soux vide. You always mention to keep it, but I really don’t know how you are using it?

[@ncoatney331]

Glad to see Guga back to basics with this video, was starting to worry with all the craziness lately XD Love it!

[@Hughjasswipe]

Those smashed potatoes deep fried with that sauce on top and possibly any white cheese sauce would be amazing! 🤌🏻

[@esotericVideos]

That was probably the first time the side dish actually seemed super easy.

[@terminalfx]

Eye round roast, soaked in Pineapple for 1h, then 24 sous vide, ground up into beef hamburger patties, possibly some juicy lucys!

[@Masterfighterx]

We know it's not over until you bring in the Japanese A5 eye round! Weird fun fact, when I google for ''Eye Round/Eye of Round'' my google result comes up with Culotte (Picanha) Heresy!

[@modro_505_4]

My recepie for smashwd potatoes(quetschkartoffeln): cook your potatoes not through, take them out, smast them with your hand, deepfry them and only season und them with salt

[@johnlord8337]

Need some brisket, foreshank, skirt, and flank wagyu cook ups. No more chewing on the eye of round butt leg. Make thinner cuts of the eye of round steaks and roasts for greater taste-flavor and less chewiness. 1/4 inch cuts would make the best eating of eye of round. Same intention of restaurants and slicing you off thin slices of beef from some less expensive cuts of the same round roasts.