Is Wagyu Worth It? American Wagyu Filet Mignon vs Prime

[@BehindTheFoodTV]

If you haven't seen them yet, watch the Ribeye Battle (kzbin.info/www/bejne/qHekeYuqorefpaM) and the NY Strip Battle (kzbin.info/www/bejne/a6PSloKGfdiejpI)

[@numzaan]

awesome, i need me a skillet like that for sure. will be looking out for the briskett vid! one question on your silver drip pans.. are they new each vid.. they look emaculately clean every time!

[@BehindTheFoodTV]

Hi Stuart - you're right that skillet is amazing for using on a BGE. You can get one here: Lodge 17” Cast Iron Skillet: amzn.to/2Uh2hJC. Also thanks so much for noticing the pans! I'll let you in on a little secret - this stuff keeps all my pots and pans looking new, so much so that I have it on Amazon Subscribe and Save! amzn.to/3826Zlf

[@MrMorganca]

Ordered my SRF tenderloin for Christmas Eve dinner! Can’t wait! ( and also can’t wait to see the tallow video!)

[@BehindTheFoodTV]

Man I wish I was having Christmas Eve dinner at your place - that's going to be fantastic! I'm filming the tallow video as we speak - coming soon! Thanks for watching and continuing to support the channel, Chris!

[@leahrolan1265]

Excellent!! I only have regular cooking items...but Hi Leah!! Thats my name too!! Merry Christmas!!!

[@BehindTheFoodTV]

Hi Leah! You can do this in an oven and sear on a stove if you don't have a smoker or grill. From your last note I think you're making grass-fed filet so I have a tip for you. Tenderloin is a notoriously lean cut of meat, and grass fed beef is even leaner. Make sure you use a lot of fat in your cook to amp up the flavor and moisture. Sear in butter or tallow (or grass fed ghee if you have it handy). You might even consider injecting fat into the steaks before cooking if you have a meat injector. Good luck with your cook and have a great Christmas dinner! I'll pass on your message to Leah too! -Al

[@HungryManKitchen]

Nice marbling and loved that you used cast iron to sear them 👍 8:43 looks like flames from the hell 😍 All of them look quite perfect to me, but from here the Wagyu seems to be super tender and juicy. All the flavor and juice from the fat makes it heavenly delicious (my imagination 😊)

[@BehindTheFoodTV]

Your imagination is spot on! Thanks for watching man. I have a question for you - I know you’re killing it with ASMR cooking (I love your channel!). Do you wish I had more cooking sounds in my videos?

[@HungryManKitchen]

@@BehindTheFoodTV You have your own style and I love it as well. It's more about the method and trying new things with what you do best. Personally I never had complaints about the sound in your videos, but it wouldn't hurt if you try it in some parts of the video with some close ups and sounds 👍 or maybe for the intro part.

[@bigboricua4573]

I can almost smell it when you put it in the cast iron skillet, looks delicious. How big is that skillet? Love cooking with cast iron

[@BehindTheFoodTV]

Hi Boricua - You're first to comment! When I threw that butter in the skillet it was clear I had the skillet too hot and I was afraid I was going to burn the butter. But it turned out to not only be awesome to watch, but also it tasted incredible. I'm going to try to do that butter flambe' thing again! The skillet BTW is a 17" Lodge and it fits perfectly in the BGE XL. Here's my affiliate link if you want to get one - believe it or not it's only $69! Lodge 17” Cast Iron Skillet: amzn.to/2Uh2hJC

[@bigboricua4573]

@@BehindTheFoodTV Maybe next time you can baste the steak with butter and rosemary, it gives you a great flavor. The biggest cast iron pan I have is a 15 inch, going to try and get that 17 inch one also. Thanks, can’t wait to see your next video

[@BehindTheFoodTV]

You’re going to love next Saturday’s video. I make the Chateaubriand from the same tenderloin, and I baste in a rosemary garlic truffle compound butter that i made on the smoker with the beef! Thanks for watching and being such a great supporter of the channel!

[@bigboricua4573]

@@BehindTheFoodTV It sounds delicious, can’t wait. I know it’s going to turn out great just like everything else.

[@BehindTheFoodTV]

@@bigboricua4573 well everything else except those pork rinds from last week!

[@northernmnmike2508]

Just found your videos. Via the Covid world... we have been cooking alot at home.... I am gonna try your 24 Dry Rub. That looks interesting. We pretty much only eat tenderloin... it's fun trying to figure different cooking and seasoning techniques.

[@BehindTheFoodTV]

HI Michael - so glad you found the channel, even if it was COVID that brought us together. There are a bunch of videos you should watch based on your love of tenderloin. Here's the video where I butchered the tenderloin I got those steaks from: kzbin.info/www/bejne/pqSlXoOnbdB_fc0 and here's where I cooked the chateaubriand (center cut) from that tenderloin: kzbin.info/www/bejne/ap2XiHRjbbOGfc0 - those might be helpful. And if you're going to try the dry brine, watch for the video I'm publishing this Friday morning 12/24 - I dive deep into that process in this new one. I look forward to seeing you around the channel! -Al

[@RV_Chef_Life]

I was drooling through the tasting. My wife cackled out loud when you said Yoda and Darth since she is such a Star Wars nerd. I personally don’t feel the taste or tenderness difference warrants such a price difference, that’s just my opinion

[@BehindTheFoodTV]

Leah agrees with you. She says save it for special occasions - and for family dinners eat USDA Prime. Especially if you can butcher it yourself. And tell your wife she would fit in just fine here. The Weber Kettle is named BB-Ate, and the Large BGE from my older videos that has been retired up to the deck for our personal cooking is named Luke :-).

[@AB-ug9pd]

Why does Lea (sp) get the end pieces? Just cut another slice and give her a center cut. Kids are incredibly intuitively and have zero preconceived values making her opinion very valuable. I do agree with y'all, I rather eat Costco fillets 4 times vs Wagyu once, its just not worth 4 times the price. And Wagyu can only be called Wagyu if it is raised in Japan, kind of like Champagne, LOL. Thanks for the video.

[@BehindTheFoodTV]

Hi AB. Easy answer - she likes the edges :-). Really appreciate your watching!

[@destruxandexploze2552]

$55 isn’t for the SRF Gold is it?

[@BehindTheFoodTV]

It was 3 years ago when I made this video 😂

[@dondiesel1100]

Yes

[@BehindTheFoodTV]

And you didn’t even have to watch the video lol

[@AndreaShink]

wait... did someone say 'Lamb Spareribs'??

[@BehindTheFoodTV]

I'm thinking about calling that one the "Andrea and Sam Episode"! Look for it on 12/26!

[@charper1]

my short answer is any 50/50 cross-breed "wagyu", be it USA, AUS, etc. should always be called out as not true full-blood Japanese wagyu, for the customer's clarity and is NOT worth it compared to quality USDA prime of the same cut. if you can find it at the same or cheaper, sure, but right now, you won't because cheaters are praying on that wagyu name for the invalid up-sell.

[@dariodizanni]

YAY!!!! TALLOW!!!

[@BehindTheFoodTV]

It’s almost here!

[@rabby120]

way too many adverts to sub

[@BehindTheFoodTV]

Sorry to disappoint you. I hope you were able to learn something despite that!