I made a $1 STEAK using science!

[@MOKEOMusic]

First in a long time I see Guga getting this excited over a succesful experiment !!

[@Saiohleet]

Guga stop giving ideas to the food industry to fake filet minnon with 1 dollar stakes and overcharge the consumers for it...

[@mikekochendorfer7965]

Did he just make a 200 layer damascus steak?

[@christophervanheerden6499]

Yes. Yes he did

[@bsvenss2]

No, he forgot black pepper between the layers.

[@LordScorpion13]

we're seeing the birth of the katana steak.

[@jasondavis5475]

😂 only a few will get it

[@RyTrapp0]

@@bsvenss2 A man of culture😎

[@lordsneed9418]

Wow this perhaps your most impressive triumph in your whole channel's history. You can tell Guga's the sense of achievement when they said it tasted like fillet mignon . that's what true triumph looks and sounds like.

[@GugaFoods]

Thank you!

[@cancermonkey7334]

@@GugaFoods Nephew Angel (?) with the Amish beard has the culinary palate of a five year old. Surprised he doesn’t cover everything in ketchup.

[@elbruiser4137]

@@cancermonkey7334Hey don’t be insulting five year olds, how dare you!

[@chen-beixuan]

@@cancermonkey7334 Pretentious much? You do know we all do not share the same taste buds?

[@cancermonkey7334]

@@chen-beixuan I don’t think you know precisely what pretentious means. The guy I’m talking about looks at some foods and if they have green (any vegetable), he knows upfront he won’t like it. That’s how little kids eat. His tastebuds never grew up. And his main job seems to be critiquing food. The guy on the right is eloquent, precise in his wording and thoughtful about his critiques. He takes his job more seriously. The Amish beard guy wouldn’t have that job without nepotism. He likes grilled red meat. End of story.

[@sirdessander]

Congratulations 🎉🎉🎉🥳🥳🥳

[@hipsterroxx7238]

No reply to donation wtf

[@mrhuss4939]

@@hipsterroxx7238exactly how rude

[@wplegend]

All you need is a $5000 slicer 3 hours prep and 24 hours and you too can turn $1 steak into filet mignon 😂😂😂😂

[@enthdegree]

You could automate it with some machine

[@fernandogonzalez6759]

I mean, you can allways tell the butcher to do it for you

[@Ishlacorrin]

Let's be real here, you can do this with a $200 slicer no problem.

[@Brando56894]

As soon as I saw the meat slicer and vacuum sealer I was like "Yeah...this isn't accessible to everyone, I'll go buy a piece of Filet for $15-35 at the store" 😂

[@SuperheroRockstar]

You can do it with a knife.

[@DrGibs347]

For the ground beef, I would have mixed the glue in with the ground beef instead of just gluing Patty's together. This way, mite take away some of that Ground Meet Texture.

[@RJA]

It wouldn't have made any difference either way. The meat is already ground. You can't turn that into a steak magically with a bit of meat glue.

[@Gwynbleiddsanity]

@@RJA that's the thing, you wouldnt simply put "a bit" but a fair amount to make it come together as one

[@dragoonsunite]

I think the best chance of making ground beef come off as "steak" is going to be a complex process that isn't worth it, but first, I would mold the entire beef into a round, then I would semi-freeze it to rigidity, you want it not so frozen it can't be cut, but frozen enough that you can slice it, it will be a very specific temperature, I know I've found it for other things, I don't know what it would be with ground beef. Once you thinly slice it, ideally, in a controlled environment (You'd need the meat slicer in a walk in fridge or freezer to keep it from thawing while you're working), you would then glue it like you did the round, then you freeze it again, same temp, and you slice it against the grain you created, and glue it again, basically doing your best to create a collumnated tender grain, then you cut the final variant into fillet shape with the created grain being horizontal. I have NO idea if it would compete with a fillet at all, but I feel like this is the only real chance ground beef has of being able to maybe do so. I would find a more controlled means of using the meat glue as well, while some of the layers looked very light and minimal, others seemed a bit much, and I would want to be as evenly and minimally spread as possible for each layer on each grain. I'd love to see it done for science, if automated it could even make a pretty cheap steak with economies of scale, but, I doubt any company would invest in the equipment and economies of scale necessary to actually make this a genuine $1.00 steak at today's prices, or really, even affordable at all.

[@Gwynbleiddsanity]

@@dragoonsunite sounds like a lot of step to be honest, i'd just mash the meat glue and ground beef with my hands until fully homogenized.

[@dragoonsunite]

​@@Gwynbleiddsanity Shrug. the steps are to reproduce what I think is "probably" the most notable feature of steak which is the grain and texture. I don't think you can do that without making a collumnated grain. Since the goal is to replicate, not approximate, a fillet mignon, and clearly, he's willing to put in more labor and man hours then is actually warranted for a $1.00 steak, meaning he's talking exclusively about the product cost, not the labor cost, I think my suggestion is more in line with the video. That said... If your method offers the "flavor" but not the texture, it is indeed probably the more reasonable and economical solution.

[@watercannonscollaboration2281]

11:23 it doesn’t matter if it’s worth it or not or if it’s practical or not, Guga has finally made it possible

[@DaemonKeido]

Prototypes are never practical, that is why they are prototypes. But what prototypes are is a testbed for the possibility. Guga has proven that it is is possible here. Now it is only a matter of questioning if there are paths to make it practical.

[@kaelhutchison2885]

And maybe it’s not practical for your use but if it could be sold as a cheaper alternative by company who already have the stuff

[@wvXvxvXvw]

This was YEARS in the making! But.. I have a cheat code for great cheap steaks. My local grocery store sells sirloin cap(AKA picanha) for the same price as sirloin. And they have prime. I buy prime grade picanha roasts for $6 a pound, or about 25 bucks for the whole thing. Nobody here knows what it is so it doesn't sell well since they are smaller and say sirloin on the package. I cut them into 1.5" steaks, vacuum seal them individually and have them 3-4 times a week. My freezer is full of it.

[@dra6o0n]

Make lots of them, local businesses don't live longer than 1-3 generations at times. Your kids or grandkids wouldn't get lucky with that.

[@DucksAndDucks]

"This is a very special ingredient" my man's about to sprinkle that white stuff on the steak

[@JAYDOG1337A]

Next experiment idea, dry aged in "mysterious white powder"

[@twistedgamer238]

Guga got some of that nose candy for his steak thats why he said too wear a mask.

[@Johnnyiscool517]

@@JAYDOG1337A Next experiment, aged in "mysterious sticky white liquid"

[@lefterisatheras5918]

"and this is the world's first steak dry-aged in cocaine"

[@asdfdsf-s4u]

mmm~

[@permanentfitness1919]

Congrats! This has been your quest for as long as I've been watching and I'm just so glad to see you finally pulled it off!!

[@DamOneMan]

I wanted to see the pork and beef get cooked

[@FloWoodEnT123]

Same. Like why even show us? 😭😅

[@AdamFloro]

I think Max the Meat Guy has a similar video.

[@DamOneMan]

​@@FloWoodEnT123to make it seem like the white in between the beef was meat glue, so someone without watching would say "damn that's a lot of meat glue"

[@DamOneMan]

​@@AdamFlorothanks, if you're talking about the video from 1 year ago and he made it look like an American flag I'm about to watch it right now

[@AdamFloro]

@@DamOneMan I can’t really remember 😅

[@zanahoria-san8239]

It's been a while since I've seen a video with new ideas on this channel, not reused, or taken from trends. I hope it continues like this, I love these kind of videos, I have learned a lot from them

[@Mis73rRand0m]

I think I suggested it recently, but that just means someone else did like a year ago, lol.

[@MuttonTheDragon]

Just once, I want Guga to make the side dish be the experiment, just to screw with the others

[@AXKfUN9m]

Three "control" steaks, give a sweet side dish to one, savory to another, but look the same.

[@Achhe.]

Haven't seen something like this before, would be interesting to watch Guga try that out

[@michaelsweeney809]

That would be brilliant. Guga, we want a side dish experiment!

[@RevelationWisdom777]

9:46 "it tastes like a poke-bowl" I almost heard "pokeball" lmao.

[@thetrawlerman]

Lmao glad I wasn't alone

[@benjaminvdvyt]

Who's in that pokebowl!? It's Magikarp!

[@protorhinocerator142]

gotta collect em all

[@freddyfasthands8131]

I love poke ramen

[@BigfootBBQ.]

That was fun. And I appreciate that you let us know that it's not worth the time and trouble. But it was very fun to watch. You're the man Guga!!!

[@ricegum7583]

This is actually amazing I’ve watched Guga, and he’s the only one who’s given this a good try, doing this for so long. This actually looks like he pulled it off. Guga🐐

[@Matthew-he6id]

Thumbnail white powder looking really suspicious

[@mikecampbell7950]

*loud snort*

[@Gunmetal_Wolf]

Yeah I thought it was MSG too. (yes I know what you really meant)

[@yamichu2]

BeastChld x GugaFoods Collab?

[@ChristopherCircelli]

he is in Florida lol

[@ghostpeppa29]

Nah, If your stuff looking like that than its prob cut with straight moo glue

[@RaziAvel]

The amount of joy on Guga’s face after the boys tried the 3rd steak…priceless! Totally makes all that effort worth it

[@hannahsoldner4402]

OMG I’m so happy for you Guga!! Also during tasting I thought. “This is steak mille-feuille!”

[@Chayanta]

my only concern is that mixing the insides of the meat with the outside surface would make them unsuitable for consumption medium-rare.

[@vidal9747]

Probably would. But, sincerely, most burger shops sell medium rare. It's rare to get food poisoning from it. Even if it is more likely.

[@JoshF848]

I actually can't believe that he cooked the burger patties to medium rare. He must've done 100 videos explaining how it's unsafe with pre-ground beef let alone those patties

[@twistedgamer238]

If he used a Sous Vide couldn't he pasteurize the meat without overcooking it?

[@kevinliddell5793]

@@twistedgamer238yes

[@sixtentore8655]

Normally, yes, you are right. But Guga gets the meat from a trusted butcher and uses his own equipment to slice the meat so he is fine.

[@Belnick6666]

Meat Glue "may increase your chance of having blood clotting problems" So using it can give you a stroke!! nice!

[@jordicl4325]

i mean... this is guga we are talking about. every single dish he makes "may increase your chances of having clogged arteries"

[@Armlace]

Living increases your chance of blood clotting

[@mikerelva6915]

A certain jab also increases your chances of blood clotting but half of America wears it as a badge of honor 😬

[@Vile_Entity_3545]

@@mikerelva6915wears it as a dunces cap more like.

[@badbasic]

​@@Vile_Entity_3545The other half wears a dunce hat by default...

[@deesh6378]

For anyone watching, do not eat ground beef raw unless you ground it yourself or get it from a high quality butcher. Supermarket ground beef can make you extremely sick if undercooked.

[@Vile_Entity_3545]

Okay Dr Deesh

[@garronteed]

I live in Florida where Publix is the big supermarket chain. They are very diligent about the ground beef products they produce and sell in the case. Whenever I buy a fresh pack, I like to immediately use about eight ounces to consume raw. Divide into bite size portions, sprinkle with kosher salt, dip in good quality soy sauce and rice vinegar. It's awesome. My kids love it too. We've been doing that for about ten years, and never had an issue. I can get both of them in the kitchen within ten seconds whenever I say "Scooby Snacks". 😂

[@adg3]

​@@Vile_Entity_3545 thank you for that 😂

[@donkeydrangis216]

@@garronteed all that tracks for Florida

[@matthewdibenedetto5880]

Meh. Not true.

[@DiamondGD]

everytime i see a guga foods video i want to dry age a steak and eat it immediately

[@boof4097]

you should stream urself doing that

[@ekot0419]

Wow! You did it Guga! You are offically the master of steak! You dont need to talk about steaks anymore. You nailed it. Thank you.

[@riuphane]

Finally!!! I've been waiting for this!!!

[@hobiegary]

CONGRATULATIONS GUGA ! ! ! What a groundbreaking moment for you and all of us! You did it, man! You just turned the cheapest steak into the most expensive steak. Who else can say that?! I share your excitement. Your reaction when you tasted it was remarkable. The results of the taste test with the other men was earthshaking, it rocked your world.🥩

[@ryancooper8163]

6:36 this is the best part. I love the music and everything

[@ImTheKingOfHyrule]

It makes me want to go to Home Depot and buy a blowtorch.

[@mattr2118]

Congrats Guga on finally turning eye round into a steak everyone enjoyed! It's been a long time coming!!

[@k1ngofpayne991]

honestly not a fan of meatglue always makes me sick. and honestly anything that requires you to wear a gasmask while prepping it isn't coming anywhere near my own kitchen

[@ericmendenhall2867]

Then you dont have to do it. What's your point?

[@R.M.3.14]

It’s not dangerous to eat, just to inhale. A LOT of what you probably already have in your kitchen isn’t safe to inhale(cinnamon anyone?). The biggest problem with meat glue is if you inhale it, it can make the bronchioles and alveoli in your lungs basically stick together and not work, suffocating you.

[@amandabushore7890]

​@@R.M.3.14sounds just as dangerous as bleach

[@tanikokishimoto1604]

​@@ericmendenhall2867 Read.

[@MunifTheGreat]

This video should go on the Guga hall of fames. Finally you got a steak from an eye round. So many trials to get to this point.

[@davidtt8372]

Congrats Guga

[@Nevermeltz]

0:32 I thought Guga is gonna say cocaine for some reason. lol

[@brostchure-lv6hb]

havent watched your videos in a while and WOW! the products are now getting sold at walmart! thats huge!

[@ME-lj5xn]

When are you coming to Singapore???

[@Katitorsi]

oh my god I've been watching for years and he finally did it i was just as excited and proud when they said it tasted like regular filet mignon GOOD JOB GUGA, YOU DID IT 🎉

[@SNIPER_ELITE_ONXBOX]

LETS GO GUGA UPLOAD! 🐐🐐🐐

[@kurogage]

Guga if you read this comment, I want to say that I enjoy your content and I know it took a while to create this idea because you are busy and have videos planned but thank you for making this video. I make my own philly steak sandwich by cooking a chuck roast at 136 for 24 hours then drying it in the oven then seating it then slicing it thin in a meat slicer. I am not trying to compete but I don't make content so it brought me joy that you finally thinly sliced an eye round to prove that it makes a tender meat. Yes I have put a chuck roast through a meat slicer while raw but it is a hassle because I didn't take your advice and I purchased a cheap meat slicer

[@Paine981]

Oyster sauce! Oyster sauce! Oyster sauce! We will not be ignored. P.S It actually can be used as a tenderizer as well

[@Phyconuatica]

Yeah but what if you were 😅

[@jigorokano_kr]

It will be just a fishy flavor bro, just think about it

[@osric1730]

@@jigorokano_kr Oyster sauce doesn't taste fishy though does it? There's no way you could use oyster sauce to make anything taste fishy if you tried.

[@wtmac02]

@@jigorokano_kr Never had real oyster sauce have you?

[@fernandomgm]

The oyster sauce crew is the first thing I look for in these videos

[@Argaria]

So beautiful to see Guga's joy. This was a fascinating experiment. Also seems like Guga's lost a few kilos!

[@Breezio69]

Why would you glue the ground beef together when you can just knead it together? Seems like that wasn't thought through

[@chalabread]

Because they were hoping the grounded up meat fibers would reconnect like how steak has instead of being mush and grainy like a burger

[@arthurwild6563]

Haven't seen Guga Videos in quite some time. You lost some weight there, buddy! Looking so much healthier and happier! Real happy for you!

[@y33t23]

Don't give shady restaurants ideas 😭

[@hans3331000]

seriously, this isn't feasible because the whole reason you can eat medium rare beef is because the inside is untouched and so only the outside needs to be cooked. If you take the outside and layer it, it's dirty and must be cooked well done, otherwise you're eating raw $1 supermarket ground beef and that will kill you.

[@bgamer251]

I love the mic maxing out when Guga shouts

[@jaimemorin17]

That still wouldn't be a $1 steak because moo gloo cost $14bucks

[@chalabread]

For a whole bag, not per steak

[@somebodyprobably5438]

Can you do a video on smoking cheese? I've been following you and Sam's directions for meat for quite a while and this is something I'd absolutely love to see! Love ya, man

[@severalwolves]

meat gloo is so sketchy

[@nickttg642]

This has to be one of Guga’s biggest achievements on this channel

[@OfficialHavocOsiris]

I’m gonna say he finally did it for the most part. Given what he’s tried with eye round up until now

[@DavidAndTheDummies]

Wow.. gugas reaction when Angel gave that approval was my reaction too😂😲 my guy actually did it finally!

[@nopejhonson958]

guga, you have finally done it. this is fantastic. I will now be conducting my own experiment when I get enough money and kitchen space. 1sr experiment: eye round, shaved thin. make 3 different 'steaks 1 with just meat glue, 2 with meat glue and MSG mix, 3 meat glue and bromelain salt (i wonder if this will even work as the bromelain might destroy the meat glue). grill it i mainly want to know if the salts will stop or hinder the meat glue to much in sticking ability 2nd experiment: same as above but dry aged 35 days 3rd experiment: same as above but sous vide in a sonicator.

[@OmogoloDanielMoralo]

IN GUGA WE TRUST💯💯🐐🐐 🙏🙏

[@souptikchakraborty2004]

*Gyatt

[@JermaineHenry888]

I've never seen Guga so proud!

[@jeffreypinder9398]

This entire meal and process is phenomenal, Chef. When I order my filets in a restaurant, I tell them 135 degrees F. The tuna/rice cake side dish was amazing. Butter makes everything better, sorta like bacon.

[@cooperwolfe2628]

Hi Guga! What an awesome achievement and fun video! Congrats, you’re so cool for this. There is something that has been bothering me: you always say that charcoal grilling is the best method for a quality cut, and I believe you, but I’d love to see a video where you compare methods given your great Guga knowledge. You can prove your case once and for all and show us a variety of ways to cook our steaks without a charcoal grill

[@steinwaydoyle]

Congratulations 🎉 After all these years you were able to do it. Took a lot of prep but you accomplished it

[@marcning918]

Gotta love a guga mad scientist video. Pulled it off finally. Now what would will be his next meat experiment.

[@benwhicker7215]

"To make sure the taste tester will be pleased" is my favourite thing iv ever heard

[@DreuScuhDoo]

Poke bowl tostada is insanely creative one of my favorite side dishes

[@RealJMAC]

Guga has definitely 'jumped the shark' with this one. Insane

[@Pal62]

Gugas side dishes always look great.

[@komreed]

you finally did it you mad scientist

[@ezcreations777]

SO thankful you've been switching it up more with the music

[@sugmanutz]

Guga changin the world 1 steak at a time!!! proud of u my guy

[@stephenriordan2616]

Delighted to see this! Been watching your eye round improvement mission since you been doing it!💪👊🥳🥳

[@victor-antonioali378]

Congratulations Guga, I've been watching your channel for a while now and know you've been working on this for a long long time. Achievement unlocked, now what is your new life goal?

[@AndrewBusyakum]

You finally did it Guga, congratulations! Although I hope you continue to experiment on eye rounds. Please consider the idea I commented on another video. Insert fat into an eye round then dry age. Although if there’s one change you could do, it’s probably melt the wagyu fat first then insert, that’ll probably distribute it better. But yes, please make it happen Guga, please and thank u

[@03ashubham1]

From endless very near experiments to finally this one... you made it man!

[@jaymuse127]

He finally did it. Congratulations Guga

[@bourbakis]

If you use a spice shaker, it'd help to spread the powder more thinly & evenly. The construction is similar to a crepe cake.

[@lkaszm]

Guga should make more videos stressing out this idea. It has a ground breaking potential. Maybe next he should discuss some of the safety concerns.

[@idoonotkno894]

this channel promotes 2 things i adore stakes and GOT ._. im proud of this community

[@ZikkityZakOTA]

Speaking of Angus, do you think you'd be able to introduce some beefy crockpot meals like beef roast?

[@joetant6260]

Congratulations guga! You finally done it! 🎉👏🏻

[@robertlidy1059]

I love how these guys just started as a group around a table trying sous vide meat. And now you guys are basically meat scientists.

[@ninetailednaruto11a]

Congratulations Guga! 🎉

[@saraberles7447]

I love gugas videos they are interesting with the experiments.

[@zeek_turu]

9:20 "hmm, interesting" man idk what's wrong with me but that's really are funny😂, great job to the editors that make it even funnier😂

[@johannsebastanpenaforero3571]

Omg Guga you actually did it!! Parabéns irmão! 🎉🎉🎉🎉

[@keepinitwheel5920]

Ive waited for this moment for soooo long HAHAHA!

[@kenrtx]

This is my favorite side dish yet. I can already tell.

[@masteryung8203]

Oh that's nice idea Mr. guga, appreciated your hard work.

[@dariusk919]

if you’re new here and don’t understand why guga is so excited, he’s been trying to make an eyeround taste like a filet mignon for years and he finally did it

[@martiro7]

Amazing experimental results!

[@beReje]

i was excited for another guga video and it didn't dissapoint

[@crimsontear99]

Guga, please get a British distributor for your cooking equipment! I want your stuff please! (Cries in British)😢

[@dra6o0n]

Some places sells bags of thin cut beef meant for hotpot or Korean BBQ, you can let the meat defrost a little to use them as layers to build your steak. Maybe with a syringe or piping bag, make 'swirls' of beef tallow with gaps in the middle, and pour the meat glue over, between each layer, so the outside edges of the meat is 'sealed' in, and press down so the tallow spreads around. Or make 'dots' around with beef tallow and layer it on top.

[@JackWood-eo9oj]

I enjoy how Guga makes delicucous steaks and his food experiments

[@nbarti]

Bravo bravo bravo. I was waiting for this moment since you had 10.000 subs Bravo again Cheers from Transilvania

[@Odd_Magus]

The Franken Steak (concept) using the meat glue Eye round (super thin cut) + ground beef and Wagyu tallow blended with the glue to mimic marbling (you can pipe it in) repeat to desired thickness, and compress using any method then when cooking mix beef bouillon and a bit of powdered milk to maximize crust formation. as a way to test different techniques you could try a cut and restack method to give more layers to the steak

[@MrJustonemorevoice]

You are a madman Guga... *A MADMAN*

[@edpoe1108]

Guga is insane🤣 But in the best possible way! Love this!

[@expertagentinsurance3934]

That's crazy! I could see some meat company potentially being able to get this method working at scale. Congrats Guga!

[@BenTorode]

someone needs to patent it

[@stephenburt7635]

They already do. Some stores sell prepackaged "filet mignon" looking steaks wrapped in bacon with the plastic skewer. Yeah, they are using meat glue (Transglutaminase).

[@theempirebruh9697]

This is an outstanding achievement for Guga! For years it's been his goal to do this and tbh, once you do have the slicer, vacuum sealer and meat glue I wonder at which point the benefits outweigh the cost. Will do more research, brb

[@f.b.jeffers0n]

First time I've noticed side dish ingredients, and mad props for that!

[@AyrtonFranke]

He has done it guys, Guga's mission has been acomplished.

[@scotstafford]

There is one guaranteed way to turn $6 into $90 using eye of round. One day Guga will listen and finally try it. BRESAOLA! Get on the charcuterie tip bro!

[@MGC-XIII]

Someone wrote a comment a while back about these videos actually being elaborate ads for the side-dish cookbook, I'm starting to see it xD

[@o.Pedro.Zacharias]

YOU DID IT GUGA!!!

[@hardybryan]

Congrats Guga! I'm never going to try this, but I'm glad you finally found some success with the eye round. What did you do with the pork/beef you glued together?

[@patricknez7258]

I appreciate your passion Sir! Impressive experiment!