Finally, The $10 WAGYU A5 Experience has arrived!

[@GugaFoods]

Get Surfshark VPN at surfshark.deals/guga - enter promo code GUGA for 83% off and 3 extra months & antivirus for free!

[@Jason-tz7ir]

Please dry age a steak in powdered urine 😊

[@chatanas4176]

No

[@peterwho9380]

Guga, Us Asian's we "always" use Corriander for seasoning and not Parsley brother!

[@cdawson198600]

Is waygu bacon a thing Guga? If not it needs to be.

[@Deepwaterjew]

Hey Guga, I'm still asking about the chamoy dry age. Please do it so I can stop.

[@andrewpeck3660]

*Also Guga, you should do a PSYCHOLOGICAL EXPERIMENT on your family. Make 3 regular “Guga steaks” (just salt, freshly ground pepper, garlic powder and nothing else) and serve them to Angel, Leo, and Mau-Mau. Tell them it’s an experiment and you want them to let you know which steak tastes better. However, they’re all the SAME steak! But they won’t know that. You should even try to use the placebo effect on them and point to one of the steaks and say, “I think you guys will REALLY like this one!” but again, it’s just another control steak. Make them think it’s different and maybe their brain will actually make them taste something different.*

[@Kdafskq]

I can imagine Leo giving a descriptive explanation on all their unique flavors

[@TonnoNinja]

@@Kdafskq Ahahahahah

[@The_Pyromancer]

Please!! This comment needs more likes

[@st0nrfox564]

@@justusmerchant4212 🤣🤣🤣🤣

[@andrewrchooven1996]

They've had so many Guga steaks that I bet they'll be able to tell

[@GugaFoods]

Happy FATHER'S Day to all fathers! This cut is called Brisket Deckle Wagyu Steak.

[@MrZelis]

Beat me to it, we must have been typing at the same time. Thanks again for the info!

[@hycePT]

Was looking for this

[@Nardi_05]

I was just trying to find what cut it was, thanks Guga

[@StuartGray]

I am just amazed that the information never made it into the video. Unless of course it was some underhanded way of increasing engagement? Guga. Are you being a bad boy?

[@kyanmatena3948]

i cant find the cut on the website, do you have a direct link to the cut?

[@pikpik42]

Guga's reaction to these dishes is what makes this channel unique. I have never seen a food youtuber being so passionate and sincere about good food and flavor. It's about the emotion and love to a good experience. Big up, man! You're doing good work.

[@drhodesws627]

Well Guga, I bought my first wagyu from Emilio, your meat dealer. Holy crap! A5 Miyazaki 1" is insane! I also got 2 12oz Australian BMS 8-9. Can't wait to give them both a try! Been a subscriber from your start. Very impressive my friend. Keep up your great work! You definitely could open a restaurant or several. Learning from you, I've been told the same. Now, let's do it!

[@dragonsamurai6958]

I've also been planning on purchasing wagyu from Grand Western/Emilio. So have u tried them yet? If so how are they?

[@MS88nyc]

I was hoping to see the $10 Wagyu cooked guga style

[@SpaceGT_07]

As we know, an A5 Wagyu cannot stand up to the marbling score Guga has

[@Dractical]

damn lmfao

[@Hhhh22222-w]

I wonder if he has a cannibal who's subscribed to him

[@Ethan-gd6uq]

You'd have to do a lot of trimming on Guga, only a 10% yield

[@IndonesianShuffler]

Ayoooooooo

[@rogermccaslin5963]

@@Ethan-gd6uq Is that dry aged or not?

[@TheMillennialGardener]

Another friendly reminder to dry age a ribeye 30-35 days in miso paste. Choose whichever paste you prefer or put them up against each other. I'm not letting this go until it happens, Guga 🥩😊

[@TheMillennialGardener]

@@matthew2383 I hope so, too, so I can stop annoying him 😁

[@chaddainielaplaon5683]

keep at it! Or maybe guga did it already and is waiting the dry aging process. Maybe its day 3 now or day 34. Who knows

[@Keniff443]

What type of miso?

[@GugaFoods]

But I already did it @Millennial Gardener. You want to see it again? watch it here kzbin.info/www/bejne/eGXXe6d7ftqHaKs

[@iDvDisbest]

@@GugaFoods yas

[@sweepingtime]

It's one thing that Guga can cook... but these dishes look beautiful as well.

[@athena3250]

The editing has been on POINT for the last couple videos, good work editor!

[@DJ.LakeSea]

You opened my eyes to some new techniques to cook eggs. Thank you Guga.

[@rickydlam]

You can find these eggs at every 7-Eleven in Taiwan haha

[@StephenBlackWolf]

Guga, I just want to tell you that you've become my go-to guy for almost anything food related. You amaze me - and that's mostly about your attitude. You seem to view cooking as an act of love, and I strongly agree with that. Thanks for the joy you've brought me.

[@ziggybender9125]

If you want another person that just brings a lot of energy and good intentions, ThatDudeCanCook is pretty good one to watch as well

[@bassmonsteradsit7160]

@@ziggybender9125 as well as Same the Cooking Guy! Every entertaining as well.

[@Fallout3131]

Dry Age angel

[@ace6277]

What is the wagyu called can anyone tell me

[@Sardarkala75]

Happy Father’s Day Guga! I wish one of the younger fellas cooked for you today!

[@ferdinandgunawan8611]

Do round 2 of Angel vs MauMau, but also add Leo to the mix too!

[@glenderman2699]

I don’t think he’s a father, aren’t angel and maumau his nephews

[@WorldwideDarts]

To anyone in New York... i'm in the Utica area and I'll drive to Colonie NY, right near Albany and they have an incredible high end meat shop there (Big Body Butcher). Best of all... you can get some super affordable cuts of Wagyu there. I treated myself on my 50th birthday to several wagyu steaks and they were reasonably priced. My fav was the Australian wagyu marbling score 8/9. OMG it was so good and the entire steak was $42.

[@chiros13]

As someone local to Colonie, thanks for the tip!

[@WorldwideDarts]

@@chiros13 Awesome! I was hoping at least one person would see this. I'm NOT on Facebook but I know he posts his sales there. It's great because it gives us the chance to try some incredible cuts of meat for decent prices.

[@mattbover-drummer8369]

Also local to Albany, I go there as frequently as possible!

[@darrenfon]

Damn, drove by Albany yesterday, wish I had seen this post before!

[@AshitakaYakul]

In all your videos where you say "sorry about the rain" or plane, we can barely hear it. Thanks for being mindful Guga. And thanks for all the inspiration. You've helped me so, so much over the years. So much knowledge shared with us all.

[@ptrborys]

I just love Gigs and what he shares with us fine food dreamers! Very enthusiastic and joyful to watch every week. You can tell he loves what he does as well as the caring and inclusion of his family. Love you from Michigan! Cheers

[@panjimoulana]

That wagyu donburi (rice bowl), without hesitation or any argument is THE BEST experience to taste like Japan.. LOVE IT ❤️

[@Amy_Dunn]

Day 1000000000 of asking if Wagyu tongue would be better than regular beef tongue. Lol (edit: or to make a comparison/experiment video 😆)

[@WhiteCranK]

Imagine the tongue is looking similar to the meat haha, if the living cow will lick you and you see that tongue would be crazy

[@SVNSLOWMOTION]

Man’s be on the grind

[@andrewbaker6833]

10/10 I rate this question. I second it, I wanna know about wagyu tongue

[@pineapple7553]

Loved the part where he explained how to get 30 dollar A5

[@DanielEgberts]

What part, did i miss it?

[@HSMG313]

No he didn’t…that’s kinda the point. Sitting thru the whole video for him to just say a5 experience n never say what the meat was or how 2 get it but it’s definitely gonna give the “a5 experience” if you can find it I guess smh 🤦

[@matthewpaulino4739]

@@HSMG313 yea i was wondering about that as well, but I found it in the description, he has a link to grand western steak supposedly having 30$ wagyu experience

[@HSMG313]

@@matthewpaulino4739 yeah I peeped that I went back over the video n he does say what cut it is but he said once n kinda fast so if u not paying full attention you’ll miss it 4sure

[@HSMG313]

@@matthewpaulino4739 definitely wouldn’t count that as a clear explanation lol

[@fernandorzezinski7205]

I was really hoping to see a comparison between them as proper stakes!

[@louisbalthazar3516]

at like 11:55 When guga said the rice bowl was perfect lightning strikes at the same time. Guga verified by god

[@fazefire9869]

no body can deny guga has the voice of a meat angel its so satisfying to listen to

[@mikeg1406]

Puts me to sleep at night lol

[@MayorOfEarth79]

Guga, can you please do a video on a Wagyu A5 Eye of Round? I'd love to see the contrast of the toughest cut on the most tender piece of beef!

[@eltiolavara9]

i second thid

[@LovingSoul61]

I think he has. Search it on the channel😁

[@kw91]

Still hoping for a Horseradish Dry Age experiment, Guga. I really think it'll end up like the Wasabi experiment. The fact you've used horseradish sauce in this video proves you know what it is. Also, still hoping for side dish experiment to find out which fat works best for various sides. Are fries best in Duck fat? Are onion rings best in Cheese oil?

[@DivineAtheistWannabe]

Needs to dry aged with Durian tbh

[@shawndamccormick278]

YES! HORSERADISH, PLEASE!

[@eric_d]

The "wasabi" you get in MOST parts of the world actually IS horseradish. If I remember correctly Guga's wasabi experiment used REAL wasabi, which is a _COMPLETELY_ different thing, and can't even be compared. Real wasabi is nothing at all like horseradish, so I'm not sure it would end up even close to being like the same experiment. I agree it would be a good experiment to do, though.

[@kw91]

@@eric_d actually, they are related plants in the same family, and have similar (though not the same) chemical makeups. I know true 100% real wasabi is not usually found easily, and most stuff we get is 90% horseradish. But they are still similar chemically in many ways, even though they're not the same.

[@andyC95]

@@eric_d he OBVIOUSLY knows that. And they are not completely different, you can barely tell the difference, eric.

[@KaylohDaAngel]

The Simon Miller “Wizard In The Sky” @ 11:54 😂😂😂😂😂

[@bubblesnot]

Just had my first taste of Japanese A5 wagyu yesterday! My husband lovingly prepared it with the help of your videos! It was amazing! Thank you!

[@clintonlied]

So, Bubble Snot? Lol

[@bubblesnot]

@@clintonlied I guess I blew a lot of snot bubbles as a baby so that was my nickname. I've embraced it :)

[@av8153]

My mom taught me how to cook, and EVERY recipe started with: "it's so easy!"

[@em0_tion]

*Everything* is easy if you know how to do it properly. 🤣

[@Fallout3131]

Dry age Angel

[@trackgg586]

I recently bought an A5 steak and made a full dish with a steak and sides, as well as bites of rice (nigiri style), wasabi, steak bits and quill egg, and honestly, this beef is so awesome it deserves to be taken on its own. Wanna do the presentation like in this vid - just buy Australian wagyu. I had a feeling the taste of the Japanese one was lost among all the other flavors...

[@leetaylor1593]

Where do you buy it???

[@Kaazikin]

@@leetaylor1593 My local butcher shop has Australian Wagyu, yours might too

[@howtorawk]

@@Kaazikin how do you know if it’s a good butcher or not

[@howtorawk]

@ricky bobby no way? I had no idea. I meant that as in what separates a good or great butcher from an average or bad one

[@christianvachon2235]

Bravo! The second one reminds me of carpaccio - an Italian dish with raw thinly sliced beef with a quick cure. Would be awesome I think with Wagyu!

[@eltiolavara9]

wagyu carpaccio or tartar sounds really awesome (i say, having never tried tartar or wagyu in my entire life)

[@RonJDuncan]

That's what immediately hit me as well. I was surprised when he said he didn't know what to call it.

[@damianolanzoni9583]

Exactly, you don't really need a lot of condiment: just a drizzle of very good olive oil salt and pepper. Like seasoning a salad. An interesting fact: carpaccio was invented in 1963 by Giuseppe Cipriani, owner of the historical Harry's Bar in Venezia. Since one his friend, the countess Amalia Nani Mocenigo couldn't eat cooked meat he invented this dish and name it after renaissance painter Vittore Carpaccio since the colour of the meat reminded Cipriani the red colour that was very present in Carpaccio's paintings.

[@christianvachon2235]

@@damianolanzoni9583 Thanks for the history! I didn't know that. And I agree, simple condiment: good olive oil, lemon juice, salt, pepper and Parmigiano shavings; sometimes with rocket leaves is nice. To me, that would be perfect for wagyu.

[@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. ;)

[@fatalpoo9270]

Giga can you please make an experiment we’re you cook a A5 Wagyu Brisket in an easy bake oven?

[@James_D.]

Can’t wait for 'Guga‘s mating call part 3' 😆

[@eltiolavara9]

FINALLY. now if only there was a pepper dry age experience

[@anggarar1995]

Gotta support this idea..

[@Terr_O_Rist]

What pepper? Black pepper, bell pepper or a spicy pepper?

[@adriaticvenetians]

eltiolavara9

[@anggarar1995]

@@Terr_O_Rist spicy pepper would be nice.. I'm curious if it will change the flavor..

[@klontjespap]

@@Terr_O_Rist who not both? or a 7 pepper mix

[@bigoz169]

The Big question on everyone's mind Guga is WHERE CAN YOU GET THIS $30 A5??????

[@sinnamonbun2063]

yo this is exactly what i'm wondering lol

[@gilchristdavid8473]

It’s not A5 I think

[@topnation-official6161]

In the description. It originally cost 130 subtracting the discount "SVE" costs $116. So a good price for 4×8oz

[@IchCharacter]

In your head, just like the promoted 10$ in the title. Nice scam, lol.

[@carlbrown9082]

These dishes looked absolutely scrumptious. You've become a culinary guru to whom we all listen and whose recipes we all follow (or at least try to)... There is not a steak that I eat that isn't dry-brined using the Guga method...

[@westongrant1702]

Love the editing on this video

[@joshcoray3777]

Okay guys - I have been watching a large part of your content lately. I have challenge for you on these rehydrated steaks. Instead of trying to vacuum pack them to get wagu or broth or lard into them, add Pressure! Pressure cook them to force the fat into the meat! Vacuum packing will pull it out of the meat - let's see about high pressure forcing its way into the meat. Might even bag it and put it under high pressure, or something similar. Mind you, at high high pressure they may spontaneously combust. But 1 or 2 atmospheres you should be good. I will post this a few times on your more recent content. Good luck, love the content! Josh

[@tdiabo7870]

Loved the Video Guga! Big Happy Father's Day to you as well!

[@DangerousOne326]

🐠 DRY AGE IN CAVIAR!! 🐠 11 MONTHS IN A ROW! COMMENTING ON EVERY VIDEO, ON EVERY CHANNEL. COME ON GUGA! LETS GOOO! :)

[@Lukedapook]

At 10:02 reminded me of scary movie 4 the scene where Tom grabs Oprah’s hands and twist them around and like breaks them. Lol that was hilarious. The last dish with the egg looked absolutely perfect!!

[@anuragtanmaydash2904]

The lightning was on sync with Guga and also said "perfect" at 12:01

[@dylanfarnham5164]

I actually gave in and bought a Walmart "Wagyu" a couple weeks back. I let it sit in the fridge with salt and pepper for a couple hours and cooked it by reverse searing with some butter. I was VERY pleasantly surprised. The steak cost like $20 and it was absolutely worth every penny.

[@imnottellinudontwannaknow3188]

What is the cut called

[@Trinciacrophobia]

@@imnottellinudontwannaknow3188 They have ribeye and new york strip usually.

[@dylanfarnham5164]

@@imnottellinudontwannaknow3188 sorry bud but for the life of me I can't remember rn.

[@RyTrapp0]

Do yourself a favor - buy the 3 pack of Wagyu burger patties. Best damn burgers you've ever had, they're pretty incredible!

[@dylanfarnham5164]

@@RyTrapp0 right on. I'll keep an eye out for those. Thanks for the tip.

[@DjFiyaFrost]

Guga went full food wars on us with these one. 😆 Looks delicious 😋

[@GargantuanBreadfruit]

With the recent shortage announced, the most premium ingredient in this video is the Sriracha

[@Tadcrazio]

Pro tip. you can easily make your own. Buy sambal add sugar and blend. Exactly the same as Sriracha. Only Ingredient difference between the two is sugar.

[@ThabangMantse]

I must say the editing on this video is just perfect, the mating calls and the banging had me rolling on the floor 🤣

[@shammaabdulla4617]

So happy to see Mau Mau again!!! We want mau mau in all videos plzzzz!!!! Also we miss angel and mau mau rivalry

[@kw91]

Also, Guga, not to burst your bubble, but beef tartar is ground or close to ground meat. What you made is called Carpaccio, which Italians do with thin sliced, raw meat.

[@wingracer1614]

Depends on just how far back you want to go. Its origins are not French or Italian and the original description was beef or horse slices.

[@kw91]

@@wingracer1614 yes, it's origin is Tatar/Mongol/steppe persons allegedly. But that was not what is now known as Beef Tartare; more importantly, there's also no evidence that what the Mongols did with meat on the back of horses was ever eaten.

[@PotatoWagon]

Dude, whoever this new editor is, is simply amazing. I love the comedic flair they put in the edits. Makes it even more enjoyable to watch.

[@stomper8056]

Can you try Dry Aging in fresh crushed garlic. Just pure garlic dry aging. One steak normal garlic dry age, one with black garlic, and another with roasted garlic dry age!

[@Fallout3131]

Dry age Angel

[@NeroSurvives]

The thunder was Gaga’s stomach Rumbling

[@itsyaboii9753]

"Thats a ten out of ten" "I would highly recommend" Guga got bars.... Eminem been real quiet ever since this dropped

[@kdglock4491]

Did i miss it. So what is this steak? Where do you get it. All i heard was 30 dollar wagyu. Did i miss it?

[@killwadit9043]

2:59 I think this is what you want

[@Shogun-a7s]

You can get wagu "flap" cut for $20 from "H-Mart"

[@teamstevensonGenEric]

Nice work Guga this is something most of us can actually try at home!

[@gkgyver]

For people who will actually try Japanese Wagyu: careful with salt! The meat is so savory that you only need a minimal amount. First time I prepared it, I almost ruined it by using an amount I would do on regular steaks. Better yet: grill it without salt, and sprinkle it with a good salt afterwards.

[@MtnLife-sv9fu]

Definitely have to try this now, keep on keepin on...

[@swilliam81]

Guga the king of steaks! That's how you eat wagyu!!! This video should have 5 million views! I bow to you sir! 10/10 highly recommend "everybody"

[@biowarthead]

Title: $10 Video: $30 Website: $50 man this $10 waygu experience is getting more expensive all the time

[@derrickpatterson8556]

Wish he just cooked two Guga style steaks and put them side to side. No sides, just steak. A little salt, a little pepper. Him doing it this way, doesn’t feel genuine.

[@ThexDynastxQueen]

⚠️EVERYONE ⚠️ the cut is on Grand Western Steaks possibly listed as *_Wagyu Deckle Brisket Blocks BMS 8-9_* . Its a Australian brisket cut not fully Japanese nor A5 so thats why Guga cut it up instead of grilling it as a steak steak. Really don't appreciate him not just saying what it is more clearly and why 🙁

[@Cujucuyo]

Yeah the whole ambiguity thing is very annoying.

[@CrimsonGladiator]

At 3:00 Guga states that it’s called Wagyu Deckle, and states it’s part of the brisket point muscle. He doesn’t say it isn’t Japanese or A5, but he never said it *was* either. He only said Wagyu. Not defending him not stating it’s Australian, but he did point out it’s from a brisket muscle.

[@david-marineveteran4548]

9:39; he clearly states "because it's JapaneseA5 ​@CrimsonGladiator

[@daveedsayshi]

Guga try dry aging a steak in oyster sauce.

[@iorishishigami]

the editor just on point. that guga mating call with reverb got me good LMAO

[@kingslayer3796]

Whatsup Guga, I'm pretty familiar with asian styled dishes. The soy sauce/ponzu seared beef dish you made would be called "Beef Tataki", which is essentially just seared steak in a soy/citrus sauce. You could also try this with green and white onions, grated ginger and daikon, fried garlic chips, and more ponzu sauce.

[@chrispyvolterra]

Would have been interesting to prepare it as a regular steak and have a wagyu a5 steak for comparison, I know thats a pretty expensive video but would have been interesting to see if there are any immediate differences especially when you want to use this cut as a steak experience

[@Mangolite]

OMG, I recently saw the Furikake seasoning at an Asian market. I was reading all the different flavorings, but I put it back. Now, I must return to the store and get myself some to try, lol.

[@HenrikSherwood]

Hey Guga, you really should dry age a steak in tomato paste. The results could be surprising.

[@n0tett]

My favorite part about guga foods is that I can feel my tastebuds through my eyes

[@waineeos7856]

Guga's passion about food is 🔥🔥🔥

[@DigitalEkho]

Another friendly reminder not to dry age a ribeye 30-35 days in miso paste. I'm not letting this go until it doesnt happens, Guga 🥩

[@Slightly-above-average]

Are you ever going to say what kind of steak it is?

[@keyanims1978]

If im not wrong he said its a brisket wagyu

[@musicworm6112]

Though the same thing lmao

[@Sliniqz2357ch]

Look Out for chadolbagi or brisket Deckel, idk where to get and as a Steak really hard to find

[@Sliniqz2357ch]

2:55

[@musicworm6112]

@@Sliniqz2357ch thanks 👍

[@Xiaoloshu]

I love you guys so got damn much. Thank you for the wonderful things you make and the hard work you put in to everything, Guga.

[@baileybailey6808]

I love the lighting behind you in the ad segment

[@ronaldosnonato]

12:02 PERFECT WITH LIGHTNING

[@JustinHEMI05]

I actually made A5 waygu steak tartar using a 4oz cut, topped with ossetra caviar. It was fantastic. Also, Guga, with all those great ingredients you use, you need to up your mayo game and start using Kewpie mayo (the stuff from Japan). It's much better than anything made in the USA.

[@feiryfella]

Polish mayo! Its even better!

[@bear2507]

“Steak tartar” At this point you should just take a bite out of the cow.

[@xanafein8453]

Its that tasty tasty msg that's in it

[@DarthNoshitam]

So wait-why was this A5 wagyu so cheap?

[@MiriadCalibrumAstar]

i need to know this too.

[@amandafeliciano542]

The cut, brisket decal, it's in the description

[@andrewbaker6833]

@@amandafeliciano542 Brisket Deckle

[@crimsonstang]

I would like to see this prepared as a regular steak as well.

[@ablet85]

You wouldn’t. I buy Australian Wagyu A8-A9 brisket all the time. Our A9 isn’t as highly marbled as the Japanese A5 but more beefy. You can buy the same level Wagyu rump steak for just a little more per kilo and far more practical. At least where I am it is about $1-2per kilo more.

[@FlyingMonkey3636]

My mom telling a spicy mayo recipe:.... Me when i watch gugas video and sees he does the same thing: Im so honored

[@corneliusbuckley8897]

Fantastic tip to put the paper towels over the eggs so all sides can soak, thanks Guga!

[@carlknight7469]

That was just angels stomach growling

[@Fallout3131]

Dry age Angel

[@audrniasn]

My only question is: what kind of steak is that? I mean, tastes like A5 and costs only 30 bucks!? I would love to buy it.

[@0nair426]

Same question

[@amandafeliciano542]

Brisket decal, it's in the description, you just have to open it

[@eric81872]

Thank you for the video! ☺♥

[@lordremo5235]

that thunder when Guga said "Perfect" 12:02 ;-;

[@inspiredone8892]

The Guga mating call and the wrist spinning is so fire.

[@rayjay0111]

1. Where can a person find/buy $10 Wagyu A5? 2. I'd like to see a head-to-head comparison of $10 Wagyu A5 vs $600 Wagyu A5, with no extra flavors added (besides salt), so nothing masks the flavor of the meat itself. That way we know how the $10 version truly compares. Thanks for the content guys!

[@temptemp4174]

Commenting here to find out the answer aswell

[@wissamfk]

.

[@zaos6605]

Brisket deckell

[@mk810]

Seriously, what’s the point?

[@bgj2940]

Following, cause I need to buy some as well.

[@sombatone]

Is it possible to order or where to buy this kind of 'cheap' wagyu please ?

[@Sliniqz2357ch]

Look Out for chadolbagi or brisket Deckel, idk where to get and as a Steak really hard to find

[@M40A3Faint]

But whats it called? am I crazy or did he not mention it?

[@GNASHT.V]

Guga is just so wholesome

[@shaboogen]

It's the return of the king. Great to see Maumau back.

[@michaelrivera4877]

LOVE YOU GUGA, GOD BLESS YOU AND ALL THOSE AROUND YOU🙏❤️

[@WhiteCranK]

STOP SCREAMING MAN

[@nba_edits2774]

I mean u can’t be talkin

[@michaelrivera4877]

@@WhiteCranK GOD BLESS YOU TOO🙏

[@Hortonscakes]

The thunder is awesome to hear! So fitting for these 3 dishes. You have outdone yourself! 💯💯💯

[@YOLO-vt1zw]

Do recipes using goat!

[@joshuaselph290]

I agree I actually just tried goat and it is slept on it just as good as beef imo

[@davehill5764]

Guga is the best Asian chef on KZbin.

[@michaelnguyen2210]

Meow meow does the best taste reviews

[@orking4837]

It would be interesting to actually put them up against each other, head to head. Like, making the same dishes and comparing (just to clarify, when I say same dishes I don't necessarily mean like in this video. Just cooking one dish with this meat and another one where the only difference is using a5 wagyu for comparison)

[@skippi99r32]

i cant even find it in the website he linked

[@ciaranthompson787]

Wow finally! An affordable wagyu cut. Everyone who loves meat should buy this.

[@Sylian]

What's the cut he used? I can't find out...

[@sniffie6391]

@@Sylian He says it in the video, it’s a brisket deckle

[@Sylian]

@@sniffie6391 Thanks!!

[@user-lt2gb2gv3n]

Name of the steak?

[@devinkofron9814]

Brisket Deckle

[@mergat2970]

I never thought I'd see guga in an ad while scrolling on yt

[@-A-c]

Here's something I don't think you've tried: Fermented Shrimp Paste. Also known as BAGOONG in the Philippines and most southeast asian countries. Commonly found in most asian supermarkets or well stocked asian sections in mainstream american supermarkets (ie not that hard to attain). Perhaps try initially as a compound butter? Or a dry aging method? Or a marinade when putting into sous vide? I'd be interested to see if you're down for trying, Guga.🤔

[@xXpicaldi]

Also the second dish does not look like stake tartar but like stake carpaccio :D

[@CohnmanTheBudbarian]

#2 looked closer to a "Carpaccio" instead of a steak tartar. Lol I was just down the butcher and got some wagyu for dinner tomorrow night

[@greengreenpeepz]

I live for that “Cheers everybody” 😌

[@richardgarcia9509]

this video made my day love the spinning wrists