Is Wagyu Beef Overrated??

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[@BehindTheMustche]

Lobster was super cheap because it was super abundant. It was even referred to as “the cockroach of the sea” because of how easily accessible it was. But do to overfishing and some environmental impacts it slowly became more rare of a fish since it was more difficult to catch so the price slowly went up and became luxury. To me what’s more interesting is peanut butter and jelly was a “high end food” and was highly priced during the same time period lobsters were “cockroaches.” But with industrialization it became super cheap to manufacture and became a super common food.

[@Kruschevez]

It also helped that in the past the way you prepared lobster was to boil it and then grind it into a paste, shell and all. It was literally prison food until people decided to try preparing it differently.

[@gredystar8333]

@@Kruschevez additionally until like the 1920-30s, refrigeration just wasn't there. lobsters spoil really quick, its the reason why they are usually kept alive until they are eaten. so a lot of the lobster people would eat were literally rotten. they had to be boiled to hell to avoid dying of food poisoning

[@ZHibiki]

@@gredystar8333 is still like that. You see, crustaceans have a specific type of bacteria that reproduces a lot when it dies, so killing it moments before eating it minimize the risk of getting poisoned

[@bh4462]

Lobster used to be a food they gave to *prisoners* lol

[@sadcena7204]

Also it's because rich people started liking it and restaurants started uping their price

[@SomeOne-ke6vq]

Just remember, they once said to take their opinions with a grain of salt. When i was still in home country, I always wanted to try steak in america. I just moved back in may, I can say that it's over-rated because I've had it too many times now.

[@ArnnFrost]

If its good in any shape or form just say you're tired of it, saying something is overrated sounds like you're saying its not worthy of the praise its getting. This is why everyone are salty here.

[@SomeOne-ke6vq]

@@ArnnFrost that's what most people don't get here. The boys can only say what they're saying because they've had the privilege of wagyu being readily available, Over-rated might have been the wrong word but still. I'd still pay top dollar for a good 16oz steak, it's delicious but my lifespan gets shaved with every bite.

[@dzello]

@@SomeOne-ke6vq That's not what they mean. Wagyu is so flavorful that you can't have it all the time and enjoy it. On the other hand, regular steak is less intense and so you can have it more. It's not steak, but better... It's candy steak.

[@kwally0799]

@dzello it’s not that it’s so flavourful at all, it’s that there is so much intermuscular fat that it becomes extremely rich meaning you can’t eat that much of it

[@dzello]

@@kwally0799 '' it's not that it's so flavourful at all '' ... Then proceeds to explain literally why it's so flavourful. Think before you write my dude, think.

[@Tacoyaki96]

I think wagyu as a steak is too rich and oily and fatty, but thinly sliced and in sukiyaki or gyudon or something? That's where it really shines.

[@casperd2100]

doesn't the fat get boiled/roasted away and it becomes a normal piece of beef?

[@Tacoyaki96]

@@casperd2100 Not at all, but it takes a lot less time to cook, so I always throw it in at the last second.

[@GrowingDownUnder]

You probably are cooking it wrong, it shouldn't be fatty if you cooked it properly the fat will render out and you won't be eating fat

[@GrowingDownUnder]

@@Tacoyaki96 you're cooking it wrong if your fat isn't rendering out...probably have the heat on too high. Try sous vide the wagyu first then reverse sear and no way the fat will still be in there

[@bernieburton6520]

You're only supposed to eat wagyu rare. You don't cook it long enough to melt the fat. You have to slowly cook beef to well done in order to melt the fat. Which works for roasts and other tough cuts, but really tender steak is meant to be rare/medium rare at most. If you want well done steak just by beef jerky

[@nephel6158]

Wagyu is best when thinly sliced, in relatively small amounts, and paired with Japanese white rice. It was basically designed for it. It was never meant to be consumed as a normal steak.

[@yuvalgabay1023]

I think its the best whan its small/small vut whit something. You can put its in like a nice salad as exqmple

[@moumuooo.o2283]

You are very right .Japanese don’t eat beef everyday i also think that Japanese food has been destroyed by other cultures AKA America like American sushi like California Roll is not considered Sushi in Japan.

[@eile4219]

Overpriced, yes. Still the best streak in my opinion.

[@nephel6158]

@@eile4219 Never said it wasn't the best steak. I love wagyu a lot, my favourite steak type, but I never have it more than once a month (though last time I ate wagyu was a long time ago). Outside of JP, it's a special steak for special occasions to be paired with japanese rice.

[@sentinals4440]

@@moumuooo.o2283 If California sushi isn't considered sushi in Japan then how has it destroyed anything...sounds to me like it had no effect at all

[@rinny5500]

Any food tastes bad when tasting it too much. It's not about the specific food being overrated it simply our tastes just getting tired from eating the same thing over and over. It's always good to eat in a bigger variety

[@mopillo88]

Naa Wagyu is just too fatty/oily

[@TheWunder]

Not bad. Just tastes normal.

[@rinny5500]

@@TheWunder well not bad- except when tooo much. I've had moments in my life where I would eat something I like so much that I just didn't want to eat it for a long while anymore

[@johnman8398]

So no food is overrated then?

[@FM-dm8xj]

nah, curry hits great every time

[@sudonim6936]

Wagyu branding was strategically marketed by the Japanese beef industry and government. There's simply not enough available farmland in Japan for it to compete at scale with other countries like the US, Argentina, Paraguay, Uruguay, Australia etc... Instead of raising a huge volume of cows and selling it for bargain, Japanese industries instead focusing on cultivating small yields of extremely high quality, because that is the only way a country with very limited natural resources could compete on a global economy. This is why you have Wagyu beef from Kobe, Yubari King melons that cost $200 a piece, luxury tamagos that go for $90 for a half dozen carton, etc. The only natural resource Japan has an abundance in is craftsmanship.

[@5at5una]

also... the unagi

[@jmiquelmb]

It's steak, but it honestly as a luxury food is kinda like Ibérico Ham. Low yields, crazy prices for the top tier stuff

[@Shockguey]

Yeah but is it better than bacon?

[@KommandantAegis]

@@Shockguey pork belly > bacon no competition

[@laupeter4594]

I am not sure if you should call it "extremely high quality"

[@yoda2824]

We did it boys, the Great Boneless Debate Highlight is up next.

[@keilittle]

Yes, I've been waiting for the heavy breathing highlight.

[@nidohime6233]

There is a video of Ragusea where he explains why wagyu is so praised and how it come to be a thing.

[@na3th610]

Agree lol

[@JohnDoe-wx2oo]

He can't even pronounce his own last name.

[@SonofSethoitae]

@@JohnDoe-wx2oo Imagine telling someone how to say their own name

[@JohnDoe-wx2oo]

@@SonofSethoitae it's an Italian word. It has 1 correct pronunciation. You'd think he'd take the time to learn his roots, since he mentions it in his videos. Ra-GOOSE-ee-uh is wrong btw.

[@SonofSethoitae]

@@JohnDoe-wx2oo It's almost like words change pronunciation over time, especially when removed from their original context, weird. Do you also pedantically demand that everyone pronounce English words the way they do in England? Edit: Also, the Italian language is not a pronunciation monolith. Sicilian pronunciation is not the same as Tuscan, which is not the same as Sardinian, etc.

[@mygetawayart]

Connor: "i have the same meal two days in a row and i'm like...i'm living like a peasant" or "my need of variation and taste has...skyrocketed since moving to Japan" Also Connor: ONLY had Chicken and Broccoli to diet

[@DarkResign]

I love eating kebap, whether I'm drunk or not. I've never felt this offended in my life.

[@arafath1010]

IKR! Same.

[@creamywhitestuff7732]

Take the opinion with grain of salt. Nobody gives a fuck if you are offended.

[@DarkResign]

@@creamywhitestuff7732 it's a fucking joke. Look who's being the offended one here. I couldn't care less if garnt likes kebab or not.

[@creamywhitestuff7732]

@@DarkResign Man. Your statement looks like not a joke from a perspective. Misunderstanding is a thing.

[@ArnnFrost]

He probably offended every middle eastern in his fanbase xD Grant displaying the clown powers as usual.

[@SuperMcgangbang]

I get where they’re coming from. Caviar and lobsters are overrated to me.

[@minyoungsok2012]

As a Korean I was so happy when they said korean fried chicken was the best

[@JM-ys5vx]

I've only been to Seoul once. But all the food there delicious. I feel like Koreans and Americans taste pallets are similar. I'm surprised more of y'alls food hasn't blown up here in the States.

[@bimapriambada1098]

Korean BBQ and Fried Chicken are the real deal shite. Thank god those two are exist.

[@viceasimo3532]

Because it is. As joey said, yangnyeom chicken is really good

[@Jyudee]

I havent’ tried it yet, but it looks so damn good, I’m really excited for Korean food to get even bigger than it is right now in the US. I’d like if I were more available, but still as good in quality.

[@MeanLaQueefa]

Korean fried chicken is up there with southern fried chicken/ buttermilk fried chicken

[@luismanuelespinosacastillo808]

Lobsters became a luxury item after the Great Depression. They were considered pests and were exterminated so people could get their hands on them relatively easy. After the depression they became more common in restaurants and in markets. It got hunted into becoming expensive since there weren’t many dedicated breeders and they were seen as overly abundant.

[@MeanLaQueefa]

It was considered inhuman to feed prisoners it more than 2 times a week or month. Oh how things have changed

[@Endershock1678]

@@MeanLaQueefa That was because the way it was made made it hard to consider food. They just grinded it all up in a machine, boiled it until it was grey and flavorless, then I think lightly salted it.

[@Shockguey]

@@Endershock1678 "hard to consider food" You just described South Asian crab paste.

[@Endershock1678]

@@Shockguey As a South East Asian myself, you cannot compare Crab Paste to what they were serving in prison. I will defend my country's honor.

[@Shockguey]

@@Endershock1678 I'll have to try the crustacean mush. To be honest I don't think we can make a proper assessment until someone does. It's entirely possible people are making a mountain out of a molehill and at worst it's just Mid. That being said I'm also not going judge the past on the standards of today. Comparatively prison food is better now than it was back then.

[@mysticmajestic2360]

The comment section is so salty. They're giving their opinions, guys. If you're taking this as a stated fact, or using it to show how "privileged" they are, please just shut up. Yes, wagyu beef is readily available to them so they've grown tired of having it, it's not "special" anymore - but how many foods are readily available to you that wouldn't be for others?

[@thabokgwele5268]

Lol I don't see any salty comments

[@ArnnFrost]

@@thabokgwele5268 just like Grant's karaage, put some lemon at least damn.

[@sallyk5094]

@@thabokgwele5268 I saw salty comments on KZbin and Reddit. Ppl are getting so pressed over meat

[@degenerateprick3288]

@@sallyk5094 lol that's when you know that humanity is a huge joke, I can't imagine that fact that I would be triggered by hearing someone's opinion about meat, which is different from mine

[@Endershock1678]

I don't see any salt, sort by new or top. I've seen more comments complaining about salt. You people think this is salt? You should see the Ghibli or FMA or Cowboy Bebop highlight.

[@k3jv145]

1:03 Connot must've been like: Are you an enemy stand user

[@TheMadMedek]

Much like Connor defending London fried chicken I have to defend American. Being a man from Kentucky, KFC is shit compared to some of the local restaurants. And I’ve had KFC London. You can get gourmet fried chicken in this country like you said it varies. Like you said with Kyoto you Gotta know the back alleys

[@infinite-sadness]

No one in their right mind goes to KFC as their first choice for chicken

[@uglyhippos]

I would argue that it's very hard to find good southern food outside the south even in America. It's like one step outside the south and all of the sudden it's a southern food desert. In each city outside of the south you can find 5 at the most.

[@LeyCrimsonRiver]

@@infinite-sadness me. Cause KFC is the only fast food available in my place. CFC only manage to hold for 2-3years and Texas 4-5years, meanwhile KFC 15years in my place. CFC is the first open and lose against Texas popularity when Texas come. Then Texas lose when KFC coming. And no new competitor for KFC except local Fried Chicken Seller.

[@NeinBreaker]

In regards to the rich stuff, “There’s no accounting for taste” is a saying for a reason, you know.

[@imugi-16]

I wonder if they ever tried Hanwoo before. Some people say it tastes better than wagyu because it isn't as fatty as wagyu, but still more fat content than Australian/American beef. But you do have to travel to South Korea to taste it, since there's almost no export due to it being very limited.

[@djokawari1]

You can buy Australian or American versions of Wagyu beef in supermarkets all over the world that is less fatty than the Wagyu that is in Japan. So no need to travel to Korea.

[@imugi-16]

@@djokawari1 well obviously there are differences other than just fattiness. Hanwoo is generally more expensive than Japanese Wagyu. There wouldn't be a demand for Hanwoo if American/Australian Wagyu tasted exactly same while being cheaper.

[@tescomealdeals]

Gotta say that’s not exactly fair to conflate Australian and American beef, when almost all Australian beef is fucking LEAGUES ahead of most countries, especially America

[@djokawari1]

@@imugi-16 There's more demand for American/Australian wagyu than there is for Hanwoo. Hanwoo is exclusive to South Korea and the only demand for Hanwoo is from a single country (South Korea).

[@djokawari1]

@@tescomealdeals I've had both many times and I'd argue American beef is much better.

[@tenderandmoist5011]

Wagyu is amazing for the eating method that it's made for, very thin small piece of meat sear on a very hot surface then dip in a tiny bit of soy sauce for saltiness with some salad and rice as well while chatting with the boys. A5 Wagyu prepared Western style actually sounds disgusting, just a sponge of fat.

[@keithtestaverde3712]

I had Yonezawa beef during my study abroad in Tokyo. It actually isn't fatty, like Kobe beef, but was ridiculously tender. The KFC in Japan was good too, alot lighter then the US lol

[@keithtestaverde3712]

@The_Kansas_Kid Worst part was that there was no mashed potatoes and gravy. French fries was the side

[@cjd29]

@@keithtestaverde3712 or the weird awful biscuit with a hole in the center.

[@jackbarman7063]

Fast food in Japan from the same company is 5x better than in the US

[@merryniru]

i work at mcdonald's (australia) and we just dropped a "wagyu burger" the other day. it's 100% foreign marketting because the advertisements for the burger is like oOooOoO 100% wagyu but it's actually like, aussie F1 wagyu which is only 50% wagyu in the end.

[@Shockguey]

🛑HOLD🛑ON🛑A🛑SECOND🛑 That's basically just a fatty burger. Grinding it up into the patty defeats the entire purpose of the marbling. "Hey, just sell high fat burgers and call it Wagyu!" "You got it boss" Criminal.

[@Jerryfan271]

@@Shockguey Supposedly the quality of the fat in wagyu is quite different as well. However, even though we do produce wagyu here in Australia I'm 95% sure those wagyu burgers that some places advertise are much closer to normal beef (certainly not A5, certainly not the high marbling score wagyu).

[@krissv3ctor512]

@@Shockguey Wagyu fat melts at a lower temperature than normal beef fat, allowing it literally melt in your mouth.

[@Shockguey]

@@krissv3ctor512 So are you vouching for McDonald's?

[@krissv3ctor512]

@@Shockguey no, just pointing out that a fatty burger with wagyu fat is not the same as a fatty burger with normal fat

[@chikasnotmadjustdisappoint6266]

If you have something so frequently and it's so readily available, you're bound to get tired of it.

[@unculturedswine5583]

I mean its food, thats what it does I am sort of curious tho if people disagreeing in the comments have actually tried wagyu beef

[@ArnnFrost]

@@unculturedswine5583 some restaurants in some places sell fake wagyu as well so opinions gets mixed here. When i tried it in tokyo it was literally like egg whites and butter so its probably very different elsewhere (didn't try wagyu locally coz i suspect its regular beef just from how they look)

[@declanmorden]

@@unculturedswine5583 I’ve eaten wagyu on a few occasions and wagyu consumed as if it were a regular steak is unmatched (you obviously can’t eat a lot though and if you are super hungry it’s better to have a normal western style prime steak)

[@dzello]

It's not just about being readily available, it's also the intensity of flavor. Wagyu is very intense, therefore it's nice once in a while, not often. Normal steaks, however, you can have a lot more often and still enjoy it.

[@Endershock1678]

@@unculturedswine5583 I have, and it's definitely better than normal beef, but the point is you don't eat it as a steak. It's fatty and rich, so you eat it with rice and sides (preferrably pickled vegetables) to act as palette cleansers, eat it alone too much, and the richness makes it very easy to get sick of, which seems to be the issue the boys are having. If you eat it with kimchi or pickled daikon, the sour clears up the fat and makes you REALLY want something fatty and rich.

[@darthzayexeet3653]

Somehow the shadiest of alleys always have the tastiest of foods

[@edwardbrine]

I think Thai KFC is top tier, especially due to their exclusive(I think it's exclusive to Thai KFC) spicy chicken selection.

[@Saiegel]

"I disagree" and the chicken argument started XD

[@realkingofantarctica]

I guess when you're living in Japan you get the PRIVILEGE OF HAVING IT READILY AVAILABLE!

[@ArnnFrost]

Something i don't like about this is that the bois' opinions are taken as facts, so there's probably a lot of people who may not even consider trying everything when they visit Japan because of it (IF they do visit after the bucketful of rants that is).

[@johnman8398]

@@ArnnFrost Honestly if people take their opinion as fact when they've made it clear not to, then you shouldn't bother being concerned as they aren't worth it.

[@pauloazuela8488]

@@johnman8398 You made me remember that one statement they made to always take their opinions with a grain of salt. Thanks for the reminder 👍

[@ArnnFrost]

@@johnman8398 I know, I know, still feels bad that a lot of people can miss out on lots of things they might like because their favorite KZbinr said its not worth it. Dunno how to explain it xD ugh I always recommend taking a friend with you when visiting Japan just to make sure you have the courage to try literally everything. PLEASE don't miss out on anything that you'll regret not trying when you come back home, don't be me.

[@Cooooookiiiieeee]

@@ArnnFrost I get your point, but, can you blame the boys? Everyone has their pet peeves and complaints, and they've made it clear multiple times in the past that they don't want people to take their word as law or fact, be it anime or food or whatever they talk about. It's true there are fans in any big fanbase in who are borderline obsessed, and take anything you say against any opinions the creator puts out as a personal attack though. But I feel the creator isn't to blame, and this podcast is just the 3 of them talking shit about whatever they want, of course they'll have their rants about things 🤷‍♀️

[@tennoki]

I love wagyu to bits, but the buttery taste of the fat can get overwhelming. Usually pork jowl is a good middle for grilled meats, and as a steak A3 is plenty rich for me.

[@MeanLaQueefa]

A3 is the sweet spot

[@karnakua8054]

The Channel that Connor is referring to at 10:27 is @The CNSR n i know the guy that runs it pretty well irl. He's almost 30 (believe it or not) n one of my uncle's best friends. But apart from that i agree with connor here. Chicken in london is so beautiful when u go to the right places

[@jimathybindlenim6359]

Australian beef is fantastic. my favourite cuts are now skirt and hang with braai seasoning. cooked on a camp fire on a flat skillet. damn better than anything from a restaurant

[@krit_j162]

Personally to me a Scottish Angus steak is S tier

[@sandrakim9]

Seeing this in retrospect to their American video is interesting. coming to America, seems like their view on fried chicken has made a pretty significant change. It’s just kinda funny how emphatic both Conner and Joey are about Korea being the best fried chicken in the world in this vid, but 1 year later in the America video, they drastically flip sides and completely abandon Korea’s chicken for American, and Garnt is left trying to defend his small hill. Can’t wait for their tour through Central and South America, and rave about “so and so” as the top fried chicken AGAIN 😂.

[@JM-ys5vx]

I had some of those cheap matsuri style wagyu on a stick in Kyoto, and it wasn't bad for 2 dollars lol.

[@darksunDS]

This is actually true about almost anything. I remember how much everyone around me tried to convince me how amazing these steaks and hamburgers are in the US and there's like nothing similar. It's the lack of accessibility that drives the price up. When you eat a lot of the same thing, it becomes less impressive. Angus beef is luxury here where I live because nobody outside of a few places have it. It's nothing that special, but because only a few places have it, everyone is losing their shit about how great this hamburger with Angus beef was.

[@_Ekaros]

I feel that whole Angus as a breed is a scam. I don't really have noticed anything different to regular regular cows. Wagyu breeds however do have more marbling.

[@xzAcedia]

yall should try Caribbean and or African fried chicken it's literally THE best in my opinion

[@naureenkinagu5891]

Yaaasssss

[@bonjincowboy]

People don't often know the difference between "wagyu" and "A5 wagyu". Eg. Americans will gobble the shit out of burgers that are said they are made of "wagyu", simply because it's "wagyu" no matter if it's the literal ass of the cow. A5 wagyu on the other hand is the top quality one, the one that costs a fortune. Like Joey said, "wagyu" just means japanese beef. So think of it like eating "McDonald's" vs "the Capital Grille".

[@volgg]

hahaha yeah....it's like when people say Wagyu beef, it's like saying "Beef beef"

[@larsmurdochkalsta8808]

About the important beef a lot of that is imported from the northwestern United States. Because we raise a particularly large and high quality type of cattle up here. In fact, Japan is America's largest export market.

[@FodorPupil]

I'm from Nebraska and I 100% concur. I watch these 500$ wagyu beef videos and I'm reminded of the Wendy's "where's the beef?" commercials.

[@djbloomdaddy6362]

A4 Wagyu beef is about $30-60 a kg from Margaret River Western Australia. Australian Wagyu is what most of world gets, not Japanese. You need to get Wangus (cows breed from the Wagyu and Angus cattle) beef, probably one of the best steaks out there.

[@yussefzaid1026]

I’ve been blessed to have had waygu in America 3 times. The first time was a 1 oz strip and it might have been the best bite of meat I’d ever had. The second time was a 3 oz “ medallion” and it was pretty good, not as good as that first time, but still stellar. The last time was a 9 oz NY strip and it was too much. Half way through the steak I was done. I finished it, but after 3-4 oz it’s too heavy, too fatty for a full meal.

[@PDog69]

I don't even like seafood, but hearing that about lobster makes me not interested in trying it at all. Really, my motivation to taste anything is going away after watching this LOL - especially the expensive beefs 🥊🎮

[@ArnnFrost]

Even if you think you don't like something, at least give it a try at least once especially if you're visiting a place where that one thing is praised at and well known to be great at. Lots of people will freak about sushi and ironically i hate simply coz i don't like seafood, but somehow i loved crab and TakoyakI which is octopus balls. HELLA good! (shrimp is always good so ofc i like it) xD Now next i visit japan im going to get more crab legs and shrimp before Yakiniku

[@declanmorden]

And that is the issue with taking the boys opinions as facts because they definitely took the L on this one

[@ArnnFrost]

@@declanmorden and even if you don't take the opinions as facts, it will still influence your decisions seeing how they are ranting about it. Take video games for example, would you buy a 60$ game you know nothing about over a safer option when the youtubers you follow said its not worth it? Ofc not unless a friend plays it right in front of you. Take everything with a JAR of salt xD

[@declanmorden]

@@ArnnFrost all of this is subjective so you choosing not to try any of the food they were talking about just because they said it is overrated is moronic

[@JebsonofJeb]

but their opinions are usually shit.

[@Toto-95]

The huge problem with fish is that some fish / crustaceans take litteraly decades to reach their breeding potential... so yeah now that it's overfish, it doesn't reproduce very fast

[@weirdy8]

9:42 the last moment they were correct, then it all went downhill from there

[@vengeancem4513]

I think Wagyu works best on larger cuts of beef such as brisket. I’ll smoke a brisket for about 10-12 hours on a low heat. That higher fat content helps the meat from drying out.

[@stuntmonkey00]

Wagu beef is overrated no joke.It's not supposed to be eaten like steak, it's like fois gras. Only thing is that it's all fat and has no beef flavour. If you like that fattiness and texture, fois gras is vastly more interesting. All of that flecking and marbling looks great on instagram but the best tasting parts of the cow are the ones that actually do work and have a little bit of leanness to it.

[@Mew-ip3iy]

Tell that to gugafood :))

[@rev2654]

@@Mew-ip3iy Gugas channel is entertaining but man just buys 1000 dollar ingredients and gets off on thinking hes a good cook. His opinion on beef kinda sucks

[@_Ekaros]

Kebab is perfectly respectable lunch. Reasonably priced, tasty and fast.

[@KooriGraywolf]

Literally had Kebab today

[@kaelflamebringer3436]

I eat Kebab almost every Thursday and I am always exited for it.

[@mralexasian9510]

Garnt should of defended thai KFC, I'm telling it is bussing. Anything that is spicy there is good. Sometimes you can get some dry chicken. But that's like 1/20 change, usuallyit'spretty good.

[@Mr_Myst13]

This is the calm before the storm that is The Great Chicken Debate

[@manueltoledo9346]

I live in a beef producing city in South America which also produces Wagyu meat for export. During covid China banned food imports from our country with no notice, so then the producers suddenly lost their biggest buyer and had to get rid of all the slaughtered meat somehow, so they sold it to the city butchers at an extremely low price (considerably lower than normal beef). My father filled a whole freezer with it and we had the best weekends in our lives for 6 months straight. I didn't get tired of it, tho maybe it's because it wasnt top tier A5 greassy and juicy wagyu, so it can be eaten in bigger quantities without ripping a whole in your pancreas.

[@luchesisuzana7643]

Yes, it's overrated. Much like foie gras is. Wagyu is just your regular beef, but the animals are so fattened up that all cuts taste the same, and that's a tragedy, because different cuts of meat do and should have different flavors and textures. I'm Brazilian and here we usually grow Zebu-mixed cattle, which naturally has a hump on its back and the meat from that hump tastes EXACTLY the same as Wagyu beef, except it's sold for a fraction of the price and the rest of the ox is just like other cattle types and thus yields other delicious cuts like picanha, sirloin, ribs and so on; so maybe that's why we're kinda disappointed when we try Wagyu beef, lol.

[@karanjoshi2662]

It's like Champagne vs sparkling wine

[@KooriGraywolf]

1:03: There was this「ＳＴＡＮＤ」

[@jessicaluchesi]

Being Brazilian... Wagyu looks very much like Cupim, a local cut of very fat, very tasty beef, but there are better stuff... Cupim is very fat, and it's good... but like... Picanha... wow... that's the thing... if you are ever in Brazil go to a good Churrascaria and ask for Picanha... so like... I am planning a trip... and I really want to taste it, just to know if, as a Brazilian, who has had Cupim and Picanha and say "Oh, it's just Cupim", or "It's not even close to Picanha", which so you know, is like a very perfect beefy cut of a tastier and softer melt in your mouth high end tender loin with an outside coat of fat, like a rim of outside fat.... ORRRR... "WOW, hands down, Wagyu is not overrated at all". Ready to fail, very tempted to try to have a qualified opinion ^^

[@KemoneArmstrong]

(American) Fast Food/chain restaurant fried Chicken is a war crime, most of it is way too salty, but if you go to smaller places, especially in the south, you can find some really good places.

[@Sylpharts]

"Wagyu beef is overrated-" Chris: *Hold my vending machine sake*

[@ngjliang303]

I must say, i think food KZbinrs also had a part in making it the Ferrari beef

[@liamkehoe5957]

Glen and friends cooking channel did a KFC home style series and he explains the story behind why UK and Ireland KFC is the closest to original and tastes so good.

[@FlutterSwag]

Unlike many other foods, lobster wasn't rationed in the United States during World War II, and the lack of other meat options led many more people to discover this delicacy. The shellfish's surging popularity reduced the stocks of lobsters and drove up the price, and lobster became a gourmet dish often associated with living the high life

[@fadlyrazali3832]

I agree. the first time I tried an A5 wagyu at a michelin restaurant, i was disappointed. it was way too fatty for me. tasted almost like pan fried foie gras, and it no longer had the meat sensation you’re familiar with. same thing with caviar. That shit just tasted like oily, salt-water flavoured mini boba bursts.

[@Kelvin_Foo]

There's no need for wagyu in everything that needs beef, personally I think wagyu in burgers is a sales gimmick as everything is ground. Steak-wise, A5 wagyu is just too fatty to be filling, just stick with A3 or A4 from a prefecture known for beef, like Miyazaki.

[@Duraltia]

If you want a _great_ steak then consider a nice filet and *_Sous Vide_* it at whatever temperature you deem okay for you - I cut mine to 300g, give them a bit of salt, pepper, olive oil and cook them in the bag at 54°C Water temperature for 4h followed by a VERY HOT and QUICK ( like 10-20sec per side ) sear in like an iron skillet on all sides JUST to give the outside the required texture you expect from a steak and you're done making a super tender steak _/chefskiss._ You can only botch it up by using an insufficiently heated searing pan and leaving the steak in there for too long to get the outside looking nice thus causing the inside to cook. Because of this you cannot use a regular Grill and instead require a Rocket Grill to get it done quickly after you've take it out of the water bag - That or a blowtorch. The bag the steak will cook in keeps all the flavors of the steak, salt, pepper and olive oil inside mingling with each other for pure bliss and preventing the steak from becoming dry and even better if someone bounces your invitation at the last minute then you can simply leave their steak in the bag until the next day ( still cooking! ) without downgrading it.

[@moumuooo.o2283]

The reason why wagyu is expensive is because the cattle are not cross-bred with other breeds so the bloodline of wagyu is much purer and the way it is treated. The bloodline i think is about over 500 year blood line. I’m not sure which prefecture it is.

[@mD9H1O]

OK so there are a lot of things to cover. 1. Wagyu is meant to be eating very rare because its main attraction is the marbling and that melts away when cooked too much. 2. As Joey said, "wagyu" just means Japanese beef. It is abundant in Japan but the "expensive" wagyu outside of Japan is a monopolized franchise of Japanese-American hybrid. 3. As Joey said, there are many grades within wagyu. The better the marbling, the higher the price (also branding). 4. Cheap wagyu is still fattier than normal Angus or Australian beef, but making steaks out of these cuts are not ideal because it is too fatty. Steaks are best suited for American beef (unless you know what you are doing).

[@DreolicGaming]

KFC in Malaysia is amazing. It was so good, when I got back to the UK, I couldn't get a KFC for over a year, as it was just disappointing in comparison.

[@qkwauzh8]

in kyoto, there is an excellent tsukemen in a restaurant called fuuraibo 風雷房

[@Fatalbeast22]

A5 wagu though is a different story, but that shots EXPENSIVE

[@GSAproductions]

I've been out of Uk for more than 12 years, but Golden Grill in Brighton used to make the best kebab.

[@qifrey2472]

Title: Wagyu beef is overrated Snartle from Yokai Watch: "Any brats here?"

[@acapitala4936]

Yoooo! A Yo Kai Watch reference!

[@Bjorn_R]

8:36 Not my dog. She is picky as hell, she will starve for 12 hours straight if she so pleases. I have accepted that I have to rotate between different brands to keep her happy.. Spoiled rotten no doubt.

[@Written_in_the_Starss]

It's the same fancy Japanese mangos with super high price tag when in reality that kind of mango isn't even a mid in tropical countries' standards. 😂😂😂😂

[@Gaphid]

You underestimate how much a person can love potatos

[@jamesanderson6373]

*potatoes

[@Ziogref]

I buy wagyu all the time. The key is too get a grade that's not fatty. I get MBS 5-7 steak. they are about 50-75% more than a normal steak at the supermarket. Anything higher like MBS9 is too rich. Wagyu is grown here is Australia so it's fairly cheap and is now sold in supermarkets.

[@BigDaddyshir]

That thumbnail meat RAW as hell.

[@saqlainhyder5412]

Me who never even heard what wagyu beef was until watching this video "Yes, it's definitely overrated!"

[@ArnnFrost]

Now now Ser Grant of house Gigguk, one heresy at a time. Both Wagyu AND karaage are overrated? Reading the comments... Do people don't know what "overrated" means? getting tired of it is one thing and and saying something is not praise worthy is another, the boys mixed the two.

[@jaredf.6532]

I guess its like the same with IN N OUT in California. I've beard about family who lives outside the state and doesn't have one near where they live and seen some people on social media praise it as the "best" fast food when I think its just average. Hell I like chik fil a more just cause I haven't been there as much compared to IN N OUT. So pretty much when its in abundance it becomes less with its value pretty much

[@williamdigiacomo8900]

yes. Korean chicken is the best. Joey, love that shirt. Garnt, i love the way that he drinks buy having the smallest sips, and Connor, well he will all ways be a meat pop-sickle.

[@sporeham1674]

I love that you left them all compliments. Love the positivity!

[@Mwoods2272]

They should move to Korea.

[@moumuooo.o2283]

@@Mwoods2272 no they shouldn’t or else they will be bombed by North Korea

[@extralook1826]

i feel garnt just casually slept in the fact he said you can only eat kababs drunk and as a middle eastern i feel offended

[@aajohnsoutube]

So not over-rated. A big steak from America or Argentina usually sucks. You can get Waygu everywhere. It’s just Japanese beef. Go A4, maybe A5, maybe Kobe. Ok you eventually explained this, but the good stuff is always great!

[@Darvk2]

Never had Waygu yet, I really enjoyed the steak I had in Texas, but honestly the best i've had is from my home county in Scotland, you can get the locally produced beef in the butchers but the 'brand' stuff that gets shipped around is called Mey Selections, a nice cut of the Mey Selections ribeye cooked right is something else.

[@Gldenbunny]

Omg I’ve never disagreed with the boys more than when they said kfc in the uk was good. It’s so trash. I lived in the uae for 9 years and one of the only things I miss from there is the kfc spicy chicken tenders. Those were flavoured to perfection, absolutely incredible and put British chicken tenders to shame.

[@jmbwithcats]

Luxury foods that lowkey kinda suck. Because you have to try them once to find out if you like them... Caviar - just salty weirdness Dom Perignone - dry and boring Wagyu Beef - kind of a weird flavor Pate? - Haven't had it, no interest

[@depressedhuman3075]

the arab in me is screaming at garnt not liking kababs.

[@crimson182]

Lobster became a "delicacy" beccause the reailway companies advertised it as so. Midwesterners didn't know it was a pest animal so they just believed the marketing.

[@SkandiTV]

I've been to KFC in Poland and in the UK. They're basically on the same level.

[@briandstephmoore4910]

It's amazing but it's oversold. It's like a holiday meal type deal. Amazing in small quantities but crap for You to eat daily.

[@Bkhuu1007]

Yo kebabs are amazing

[@ArnnFrost]

He probably mistook the bread for pizza crusts ;P kebabs are awesome in all its forms

[@loichenry8019]

French here. Lot of misconception about Foie gras, but I cannot really blame them because if you're not educated on this matter, you won't eat it the proper way to enjoy it (it's a common trend with high-end french food). Foie gras is supposed to be eaten only on very special occasions (like Christmas), mainly as entree. It's not supposed to be eaten as a steak bit in very small amounts, on bread, ideally with some liquorish wine. You may have it in main dishes such as Wellington Beef, but it's too heavy imo. Moreover, you have to buy at least a 30€/100g one to have a decent quality (it will be more expensive outside France). And please, please, please do not take the duck one, take the goose one, this is genuine Foie gras. The duck one is a low-cost version most of the time and it doesn't taste as good. In a sense it's not overrated. Just really badly advertised, and that's why Connor didn't enjoyed it. It also is a bit of an acquired taste, I wasn't that much of a fan as a kid. There is a whole etiquette around foie gras which make it a very french delicacy (same as snails), it's not "only food", but a part of a culture (same as matcha in Japan, the more you know about it, the more you enjoy it).

[@Dreamw4lk3r]

Hi Loic, I saw the Foie gras picture and was wondering if it was the usual way to eat it? Being from Belgium we usually eat it as an appetizer on Christmass and it will be raw, not cooked! I love the real foie gras from goose liver but am conflicted with the animal cruelty to the geese when they get force fed to get a fatty liver :( On the general topic I believe it just comes down to eating local produce because the chefs know how to cook it best, get it from an affordable price and with lower ecological footprint. Importing prime ingredients and hoping top-chefs know how to cook it means it could only be worth trying in very exclusive restaurants. Like trying Prime Japanese cooking in US/EU is rare and very expensive, just like trying foie gras from France in Japan (just to give an example)...

[@loichenry8019]

@@Dreamw4lk3r Good remark. Yes, on France, the normal way to eat it is also raw on small bread, as an appetizer and for Xmas time only. I think the image shows a "tournedos Rossini", which a really heavy dish that is not common. It's normally served in mid to high end restaurants or bistros in France. Taste totally different to raw foie gras indeed. It's a bit like tartare, you need to get used to it and to find a good place, otherwise it will be meh.

[@AniMin82]

About kebab, I know what you mean. We eat it loads here in Belgium and it's awesome, quite lean, and tricks you into thinking you're eating something relatively healthy. Then I went to the UK... I never throw away food but that was my one exception.

[@issataysissemali3203]

KFC in Kazakhstan is quite good actually. Although it's getting more and more expensive. Darn it, inflation and economic crisis

[@bradybrapples]

excessive marbling (fat) in a steak isn't something I particularly enjoy. pork, sure, but steak not so much. brazilians pretty much have the steak thing figured out, though as to when wagyu became internationally known - i remember hearing about "kobe beef" before hearing about wagyu - I grew up in USA farm country in a dairy farming family and there were articles about how they would massage their cattle and give them beer that would pop up every once in a while. early/mid 90s.

[@fyurex8969]

My opinion on wagyu is that its best when it comes in small bites. If its served as a whole steak or anything big it just doesn't taste as good.

[@helen7751]

I would not call wagyu just japanese steak as the wagyu cows are a special japanese breed that carry a genetic abnormality that causes them to have intermusculair fat, instead a fat lining around the muscle. The breed can now be found in many countries so you might be able to get it from a local farm nowdays. We actually have a farm with wagyuu cows close by us. It's no A5 beef. But wagyu beef has many uses. For example brisket from a wagyu cow is amazing from the barbecue due to the intermusculair fat as it does not dry out easely. I think the steak part is overated but there are also a lot of cuts of wagyu beef that are forgotten. A plus for this breed is that the are quite robust and have a good temperament which makes them actually quite easy to keep

[@sallyk5094]

Why are people so pressed in the comments saying the guys are privileged? Have you guys never complained or had opinions on food before?

[@deman9090]

listenin to this while im mixin a 25 cent ramen with a can of knock off 2$ spam lol

[@Buphido]

Foie gras is best enjoyed spread on good toast, just like caviar imo. Don't ruin it with excess spice, don't cook it or anything, just eat it with toast and let the taste speak for itself. It's really good that way and you also won't eat too much of it like that.

[@blackman5183]

if you’re just talking about pate, then yes, but a nicely browned duck liver is fucking aweeesome

[@magpa7222]

Bro Bacon is underrated

[@clementlam341]

You know you don't have to choose A5. If you prefer less fatty cuts, you can pick A3, just saying.

[@SayemAli2004]

10:51 lmao im having chips and chicken wings rn

[@MisakaMikotoLuv]

Down in the main street of akihabara near the don quixote if i remember correctly has one stand that sells wagyu meat on a stick, that place is actually really good. though a bit pricey at 1200 yen for a stick. good to experience though

[@nakumezm1369]

Wagyu beef will always be superior.

[@scorpioninpink]

I eat Kebab sober. It's literally a Halal Food. Of course you eat it Sober.

[@5at5una]

For me wagyu beef is great.. but i need a plain water with lemon slice drink to wash it down after i had a huge cut lol