Japanese WAGYU A5 VS AUSTRALIAN Wagyu MBS 7 - World's Best Steaks Battle!

World's best steak put the the test. Which one will come up on top? Japanese Wagyu A5 or Australian Wagyu MBS 7! After trying these both steaks before, to determing a winner we must try them side by side to find out which one is the best!
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HOW TO COOK WAGYU SOUS VIDE
I cooked it for 2hrs @ (135°F / 57°C)
* INGREDIENTS * for Brazilian Potato Salad.
3 Potatoes (Boiled and cut in cubs)
1 Carrot (Boiled and cut in cubs)
1 Can of Sweet Peas (Drain the juice)
3 tbsp Mayo
Salt and Pepper to taste
* for best results eat it next day!
* Wagyu by Grand Western Steaks
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#Wagyu #Steaks #CookSteak

[@maxgodfrey1483]

Next episode should be Number A vs. Letter 2

[@emil_k]

lol, please start saying letter A and Letter B, using number A is driving me crazy ;-)

[@corruption2251]

😂😂

[@andrewchung7915]

HAHAHAHAHAHAHA!!!!

[@Babyrocko1908]

LOL! I thought I was the only on that was going insane with Number A!

[@lazarogomez2346]

😂😂😂😂😂😂😂😂trueee hahahahaha

[@TheCodeGuy12]

I'm not fat. I'm well-marbled

[@somekindaokayguy]

you aren't fat you just have a satisfying fat cap

[@dannychane]

"I'm not fat. I'm USDA Prime"

[@mikeoxmaul1788]

You will be well sort after in the apocalypse 🤤

[@mr.obamium8074]

Mike Litoris amazing English

[@mikeoxmaul1788]

@@mr.obamium8074 it's a pleasure my friend

[@VickNumber7]

Meat starting to sound like PC graphics cards lol

[@elmariosoares]

Picanha V2 200

[@GamesensicalGenius]

Vicknumber7 Wagyu 2080 Super TI

[@nataliakruschev5078]

@@GamesensicalGenius I wish we had 2080 Ti Supers. I'm upgrading my computer soon.

[@VaughnCordero]

Rtx Wagyu 1080 marbling score I7

[@EEEEEEE354]

Wagyu 1060pc htx wfpoop fart x30000 beef

[@lewmitch5522]

No matter how many times I hear it “number” A&B gets me every time

[@vincentsmith1454]

You know it’s about to get serious when there’s no garlic powder

[@bigfrank2959]

Garlic salt garlic pepper and garlic powder is an abomination! Melted butter, freshly minced garlic and light seasoning maybe aregano and parsley then let cool and solidify in the fridge and pop on the beef after cooking to melt haha

[@forbesmcpherson5015]

@@bigfrank2959 or in the pan if you pan sear the steak some fresh rosemary in there too

[@jonathansantos4202]

@@bigfrank2959 u say aregano

[@pablonieto5058]

Jajjajaj

[@PanchoKnivesForever]

HAHAHAHHA SO TRUE!!!

[@DaPradaGap]

Heres a challenge, an expensive cut like PRIME with just salt for flavor VS a cheap cut but u can do whatever to it. See if u can make the cheap cut taste better than the expensive one

[@AlexM-wh2pe]

I'd like to see a prime steak vs a dry aged choice.

[@marblethedoe8116]

I'll season the cheap one with prime.

[@michaelfapgod4598]

*Takes out the MSG* I have the ultimate weapon to make that cheap cut delicious

[@shadowsnipes9242]

@@michaelfapgod4598 *loads MSG shotgun with malicious intent*

[@cruzivanperales7405]

you need more thumbs up man. Guga must see this

[@1chaplain]

"Japanese Japanese beef vs. Australian Japanese beef" Great title

[@joeface03]

LOL

[@alecity4877]

OG japanese beef vs filthy frank beef

[@joeface03]

@@alecity4877 Lol, true tho

[@DarkLink1996.]

Japanese "Japanese-Style Beef" vs. Australian "Japanese-Style Beef". Wagyu may literally translate as "Japanese Beef" but its usage lends itself more to translating as Japanese-Style Beef". Which under context of an Australian version, makes sense.

[@1chaplain]

@@DarkLink1996. it's 和牛, not 和式牛 lol

[@nuggestar]

Guga; Thank you so much for your channel! Very joyful and it really shows your love for what you are doing. Just wanted to give you some love because I got my hands on some Aussie Wagyu, approx MBS5-6. Cooked it just like you do in this video and it was the best meal I've had. Awesome! Keep up the good work, never stop!

[@JesusChrist-yh4pi]

Your channel made me drop $180 on a 12oz wagyu a5 steak and it was one of the best purchases i've ever made. Everyone needs to experience wagyu at. And let me tell you; it is an experience.

[@jonaf.8765]

damn I dropped 320$ for 2 New York Strip Japanese wagyu a5 1/2 thick. Shared with my friends and family cause it’s extremely rich in flavor and just soft and melts

[@tonytomato100]

My plan is to climb the mountain they raise the cows in Kobe Japan and eat at the restaurant at the top

[@pedotrain5214]

Ok cool but aren't you supposed to be ruling in heaven and not eating wagyu right now?

[@jonaf.8765]

Pedo Train even Jesus needs a day off my g

[@hoganhogan952]

@@pedotrain5214 he had to come back just for the wagyu. it is amazing

[@swein777]

Guga we are waiting for Dry-aged Wagyu Picanha. We wanna see the queen the best way possible!

[@boshumok6399]

I second that. It would be cool to see some fusions of other things too. I want to see a 30-day dry aged australian wagyu w/black garlic experiment.

[@WaffleNova]

Do itttttt your crazy for not trying it yet!

[@VictortheGreat13]

I agree 100% I want to see that

[@Binballinbrand]

Yes! The people HAVE SPOKE!

[@leonreinhart5176]

Nos espara!

[@arath7796]

I love how in every episode after he takes them out from the bags he comments on patting it dry to get a good sear and how it smells fantastic and how “they don’t look that good right now but watch this”😂 I love it it’s great

[@joephrafael35]

As I lay in bed, I now know that *Wagyu A5* is better than *Wagyu MBS 7*

[@christianmarleton1333]

Angel is singing 7:24. lmao... Ninja kills me..

[@tawpgk]

A-F are numbers also. That's part of the joke.

[@christianmarleton1333]

@@hard1yvisib1e21 I've been a subscriber for a very long time. Which video do they start that joke Mr. Expert?

[@juntianwei9273]

Yeah since he is 6ix9ine

[@N3toSalvy]

I was just binge watching these videos and a new one popped up.. WOOOP WOOOP 👏

[@Brian-bi4yj]

Your channel genuinely makes me happy and I'm dealing with a lot so thank you.

[@KeokeGaming]

I think my favorite part of your shows is when you say, "I know they don't look that good right now, BUT WATCH THIS!" lol it's greatness.

[@danddbandb]

I'm Australian, and love my steak, just started watching. I bought some Angus Yearling rump the other day, and man that stuff just melted in my mouth. Would be really interesting to see how that ages, this has inspired me to give it a go.

[@ignacioramos1320]

Loved that Ninja called the salad “Ensalda Rusa”... that is how we call it in Uruguay

[@lukeolvera2046]

Thanks to this channel it has open my eyes to this fantastic cooking method for me to use. This morning my sous-vide stick arrived and I can't wait to start using it!!!!!!

[@AV-wn7xz]

I've been on a video spree from you Guga keep up the "GREAT" work!!

[@asahi7955]

Yes I definitely like *Number A* better than *Number B*

[@PanchoKnivesForever]

I really LOVE how you give side dishes as recommendations for these amazing steaks. ¡Muchísimas gracias!

[@Heavymetal16]

Man everytime i eat i have to come back to these videos! I love eating while watching people make/eat delicious food

[@TheWessapoliisi]

I just love to see all of these amateour cooks doing and their opions. Keep up the cooking!

[@tansy007]

Can you have a Japanese Wagyu A5 vs A4 vs A3? Keep up the good work :)

[@jiyefuuu]

They don't sell A3

[@frespects9624]

@@jiyefuuu a3 is basically just USDA prime

[@kodycroskey974]

As someone that's new to sous vide, I'd love to hear your opinion seasoning meats. Do you think it's better to season more than usual, season less than usual, or season as you would any other time. I would love to even see a video comparing the three. Thank you for the fantastic content you make Guga! You are the one that inspired me to start cooking sous vide.

[@rndst6]

Thank you for the information!!!! Subscribed!

[@Freshiz325]

You guys do a great job. Please keep making videos!!

[@PsykoMonkeey]

Here in Mexico we call it "Ensalada Rusa" Russian salad, and we put some shredded chicken in it, is amazing and kind of interesting that cultures have their own version of the same thing, i love it

[@TheTruthseeker707]

In Dominican Republic is called the same thing. Ensalada Rusa

[@jq1449]

Were you comparing the same cuts though? Looked like Ribeye vs Strip. Either way, making me hungry as usual! Can't wait to try out my first Sous Vide Machine Soon!

[@Tryckert]

Jason Quevedo They’re both strip steaks. One is just wider than the other. If you look at the A5 you can see that there is no eye muscle in it, and it will have a lip around the edge of it. But I can definitely understand the confusion. I almost mistook the A5 steak as a ribeye at first too

[@DylanMorrow48]

Man, how can you not love these guys! Ninja just makes me smile - awesome guy!

[@Kam602]

Bought a Sous-vide cooker cause of you guys. Love it. Never heard of it until your channel.

[@carolineabbott5407]

I just want to tell Guga that I was able to have Wagyu for the first time in my life. It was life changing. I only learned about wagyu from your channel!! Thanks Guga!

[@rudyferrell]

How much do they cost per pound?

[@carolineabbott5407]

@@rudyferrell We went to a restaurant in DC and they charge about $85 per ounce! Very pricey, but we saved up for it and like I said, an incredible experience. So worth it!

[@rudyferrell]

@@carolineabbott5407 WOW !!!!! I would want 2 16 oz. Steaks too. THAT BE ALMOST $3,000 FOR 2 STEAKS !!!! I'll have to pass. I just want to buy a couple and cook them myself. About 3 or 4 hundred is the most I will spend. I at least want to do it once....

[@Lammartinez03]

Guga, can you get Japanese a5 in other cuts? Filet mignon, tomahawk, flank steak, something not seen yet? Would be cool to see those prepared

[@apextitanz2112]

Yeah but he hasnt done them yet ofc

[@adamdhuha3343]

L Martinez filet plsss

[@captainsubtext7446]

afaik they don't export other cuts than loin or filet.

[@tawpgk]

I believe only limited amounts are exported outside of Japan

[@forever-world1073]

@@tawpgk A5 beef generally don't have an export limitation while kobe which is one specifc kind of wagyu does have a really strict export limitation. So it's relatively easy to get your hands on a A5 wagyu but it's not easy to get a cut of Kobe.

[@shanewitty1309]

Great video lads! I love what you do..

[@newarchillabog9403]

Number A or the letter one?! Haha yall are the best. Thank you for cracking me up :)

[@MASONFOUR]

Guga! How about a tutorial video with your weber with the slow n sear?? Maintaining temps and what not. Thanks!!

[@ZackofAllTrades87]

Check his 2nd channel. Guga foods. He does a lot of cooking with the Weber.

[@Mandawg1]

I love how you guys say number A, never change guys! 😂

[@MRHBKJK]

They changed.

[@jteaaaaa]

Yea, miss these guys 🙏

[@HighFloating]

Can you test out the instant marinator ? I haven’t seen a good review online and you guys always do a AMAZZING job reviewing the theories if food taste better like this or that

[@TheHopeofIsraelWorldwide]

Love all your videos

[@nicholasn.2801]

That salad is also popular in Romania. Nice vid 👌

[@The_InfantMalePollockFrancis]

It's an iteration of Olivier Salad, it's popular all over the western world lol.

[@chrismarcellino510]

Despite being Australian myself the Japanese Wagyu is amazing. I had both and some say the Aussie is better for them I had a 500gm sirloin A5 Japanese Wagyu and all I did was season it with salt and throw it in a hot pan no oil and it was the most amazing thing I have ever had!!!

[@xxdjbocadillosxx]

Great video! The Angel part was hilarious!

[@jamesrucki4558]

Loving the vids.... Viewer from Polk county FL. Good jobs guys

[@iblong9505]

Really informative episode guys. Most can't justify a $300 A5, but can handle a $100 MS7 that gets us pretty close to the holy grail

[@DanielJohnson-ec8rk]

BMS vs BMS 12 is not comparable, sorry. Once you try you will understand

[@AnubisFenrir]

0:36 "so let's do it" idk y that was so funny🤣😂🤣

[@AtGame7]

Man, who's more fun than you three? Video was AWESOME!!!!!

[@dicksicle1205]

i’ve never heard of picanha before your channel but now it’s all i dream of

[@Jayrezah]

Sousvide some petfood for your next prank on maumau and ninja lol.

[@mudasersikandary9621]

liam brazy some men just want to watch the world burn

[@forever-world1073]

It's kind of interesting to see the video, but it's unfortunate that Australian wagyu normally don't reach a marbling score 10 while any A5 has to be a score 10 to pass the regulation test. Love the video and really wanna see American wagyu score 7 and Australian wagyu score 7 compete so if possible plz make that video!

[@nickcurrier1546]

I love you all haha! Your enthusiasm is so contagious

[@JohnHillRSNStudios]

I’d love to see you compare your local grocery stores and the best common steak between all of them to see which one is the best.

[@ColinCapurso]

You gotta get your hands on some Australian Mayura Station Wagyu MBS 9+, it's amazing. They have candy and chocolate in the feed.

[@sammygunz7300]

Those South Australians know what's good

[@lachlanedwards05]

@@sammygunz7300 and yet i cant get any of this in WA

[@yungsmorc6462]

@@lachlanedwards05 it's reserved months in advance

[@MaZEEZaM]

Where did you buy it? I have also tried and failed to find any online butchers/stores where I can buy wagyu in Australia to be delivered. I REALLY want to try some high quality wagyu after watching Guga cook it on this channel so often though I want to use it as part of an actual meal not simply eat steak on its own. At the very least it should be accomplished by baked beans and chips or mash. I’m in VIC.

[@xpicnic]

Check the mayura station website for distributers in your state. I had a look and found a butcher shop that carried mayura station beef. Was 100% worth the $195/kg price tag!

[@MrCz4rek]

In Poland we have exactly the same traditional salad called "Sałatka Jarzynowa". :)

[@vaazig]

Same in Spain and it's called russian salad

[@petranhoses]

We eat this on Christmas in Czech

[@TheBomo]

? Sałatka warzywna ?

[@berH96]

In Bulgaria we call it Russian salad as well

[@hombre6666]

Damn..in Slovenia is called French salad :))

[@Jerds]

Guga! I was thinking it'd be interesting to see Australian Wagyu vs American Wagyu! See if there's any difference! Awesome video as always!! Mad love yo!

[@ComparisonCooking]

Do you have a website or on your Facebook page a section that list all your “side dish recipes”? I want to make this one, but you also made another side dish I would love to try, can’t remember what episode I saw it on though.

[@bg357wg]

7:30 “I hear Angel’s singing”

[@Shane-Singleton]

HAHA Angel singing! That was awesome! Considering what was said I think i'd actually like the MBS-7 steak better. For me the beef flavor is what I want in a steak. When I look for ultimate fatty glorious experience i get pork belly and slow smoke then braise it. As an aside I think i'd like an episide or two going back to basics with standard select and choice cuts and the magic that can be had vid sous vide rather than what seems like week after week of Wagyu Ribeyes. Maybe re-visit some sirloin, skirt/flank steak, or even some more chicken, pock, etc.

[@jW-kr5xn]

I would think A5 at an experience, like you wound only it for a few times

[@Bamx4]

I'd love to watch an episode about cheapest cut competition

[@Icenurse]

Cheapest cut vs Chicken please!

[@simonrival1613]

I have tried A5 and MBS 7 and I prefer the Aussie one for the beef flavour and the little bit of bite. A5 is amazing but for me it almost felt too soft. I'm probably biased since I'm an Australian though.

[@jamesellsworth9673]

Top quality fatty pork vs top quality beef steak.

[@psychedelicgem]

You and the guga team are so entertaining. You can feel the love.

[@Atsu333]

I would love to see you revisit the butter experiment with other fats and leaner cuts!

[@johnpetercastillo524]

"Thats number A" "So this is number A"... 😂

[@JesusHernandez-un8sz]

I was looking for someone to say the same I was confused for a sec lmaooo

[@herurishardana5618]

"This is hard everybody!" - while munching delicious steak :/

[@MmadiOmar]

love when you say "it's done" lol

[@ericwhitlow7364]

“That’s number A” love it.

[@ivan_dukic]

Guga have you ever considered dry aging wagyu A5 or do you think it’s an to expensive waist? Btw great video as always!! 👍🏻😁

[@alexbaker4051]

They usually come as pre-cut steaks, a piece big enough to dry age and have any left would be super expensive. I would love to see it though!

[@MCCENTx2]

@Drinking and Gaming It would make a good video though

[@flakey1228]

Its already wet aged. All that the plastic bags do is dry the steak out. It is not dry aging. Thats all just a marketing strategy

[@yungsmorc6462]

@@flakey1228 hi can you please elaborate :) I'm new to taking steak to the next level and interested in these bags and processes but don't want to get scammed

[@flakey1228]

@@yungsmorc6462 the bags will improve flavor. But it will not taste like a real dry aged steak. But it is still good

[@remiltonsilveira7314]

Guga, faz um canal em português tbm... Vc e Maumau falam port e o outro fala espanhol... Vcs tem carisma pra caralho, ganhariam muito público facinho...

[@Rabidanti]

Verdadeeee

[@cocinandoconelbabe9148]

Great video amigo 👍😆🍻🍺

[@thiagocamargoalima]

Guga, when I try sous vide the steaks at 53°C they are still well done, not medium rare. Perhaps are they getting well done during the searing?! Nice channel and great content! Kudos and shout out here from Brazil!

[@cQ2DHPavXTqemm9Vsbgi4TV7x]

I could already tell which one was which just by cutting it open, the marbling on the A5 is miles better than the marbling on the australian wagyu

[@zinny999]

But it pack a lesser punch.

[@travisneill642]

I’m from Australia good quality wagyu is readily available and really not that expensive! Sher wagyu is amazing

[@andremesq]

Good for you guys there... here in the US a pound of Australian Wagyu ribeye goes for about $80... Japanese A5 for about $130.

[@risheeeesh512]

You’re from Australia. ssǝnƃ I 'pɐǝɹ oʇ noʎ ɹoɟ ɹǝᴉsɐǝ ǝq plnoɥs sᴉɥʇ oS

[@TheAnonymousCunt]

I recently purchased 3kg (6.5lbs) of sirloin 8/9 marble score wagyu for $330AUD, so around ~$235USD...

[@travisneill642]

TheAnonymousCunt got a 6.5kg or 140lb ms8 full blood wagyu scotch fillet for $420 aus. It is amazing

[@dennismeyers2008]

I can't stop watching!

[@scottdunn2279]

really love your show watched the freeze dried steak rehydration with butter, how about rehydration with talo or pork rendering

[@neuro1996]

this was the last video before i said Dang it Do it! got a Wagyu and tried it for the First time OF MY LIFE! and oh Boy i did NOt Regret doing it as Guga Said before "i recommend trying it out and Believe me You Won`t Regret it!" and Yes I Did Not ! Amazing Super Tender Juice soo Beefy and the Best Part is??? once you buy it once you WILL for Sure Buy another one again.

[@dragosd8992]

* cries in student *

[@jayb3829]

"It's an experience guys, it's not something you have every day" -- proceeds to have wagyu every day... lol (j/k much love guys)

[@Shroomunati]

It’s literally the same video every single time and I watch it from start to finish every... single... time...!

[@DrAlvinEng]

Great video! Wish I could be invited to one of those tasing sessions!! Thank you!

[@H3RNANDE3Z]

Mamau: ”B” is amazing-Aaamazing!! But A.. (gets cut off) 😂 lool

[@tunmifzal5058]

Of course the a5 win Japan grades their beef like a4 and a5 A5 means it has a marbling score of 12 So it is not a fair comparison

[@Quantikk]

There is such a thing as too much marbling though.

[@MaZEEZaM]

Quantikk Yeah I was wondering if you were using the meat in actual meals whether the A5 would be lacking texture like you sometimes experience at some Chinese restaurants where the chicken is too rich and soft.

[@AlGazi7]

Quantikk there is Australian Wagyu Kiwami which is 9+ marbling score

[@jamesaloyisius6210]

@@Quantikk True. If someone is such a fan of "over the top" marbling, just eat a stick of room temperature butter. You'll be in Heaven.

[@Zolivioli]

Man, this video teaches you so much. I learned a new numbers. Number A and number B 4:49 5:35 7:50

[@mac5487]

Hey guys I need some info about the searall I want to get one but they no longer have replacement screens and the reviews say you burn through them pretty quickly thanks so much keep up the great videos

[@djimanufacture7682]

Western and Japanese: Wagyu meat taste the best. Country of spices: all meat just the same, spices make any meat tasty.

[@daviswallace541]

I’d like to see an experiment putting Grand Western Steaks up against steaks from Sam’s or Publix

[@TimmyT1972]

Love the enthusiasm, but I wish we'd get more of a description of the flavors and experience than "it's freaking awesome bro".

[@micahretief7893]

The way he says "done" is just 👌👌

[@boshumok6399]

I wonder what they do with other cuts from them Japanese A5 level cows. Like is a bottom round from of those cows actually good as a steak? Could the round make a world class pot roast for not too much money? Can people get A5 sirloins for a lot less than the ribeyes, and how good are they? So many questions I have?

[@YunH827]

You can get other cuts of Japanese wagyu in Asia more easily, but while they are somehow cheaper than the popular cuts, they are still hella expensive. For example, A5 chuck beef cost around 167USD/kg.

[@boshumok6399]

@@YunH827 Thanks. I'm wondering how good something like that would be compared to a prime ribeye if prepared the same way. I'm guessing the best balance between cost and quality would probably be a good cut like a ribeye at some level above prime and below A5.

[@daniel1c]

They are also incredibly marbled...but if you were to compare, it scores Yeh same amount lower than a choice sirloin would do with a choice rib eye

[@Chilax]

They actually sell them in grocery stores in Japan

[@julianlobert3679]

They make them into Kobe sliders that you can get at your local Apple bees.

[@SaltedBadly]

If I import/steal grapes from France and make wine out of it then sell, can I call it Japanese Bordeaux? Just like how they do it with Wagyu?

[@vincentthomas495]

These both look amazing!!! My silly question is does anyone ever Sous Vide burgers???

[@vuss2107]

Browsing youtube after cooking up some oz wagyu mb5 on the Weber kettle tonight 💯👌

[@Crushonius]

Dry age australian wagyu you know you want to we need to know

[@TheOriginalCheeseballs]

Man I wish I had ability to think not eating a steak for 2 weeks was long

[@TheOlveraFam]

Awesome reaction!! You guys make me want to go buy a steak 🥩 and throw it in the grill right now lol

[@tesla3176]

Fancy words for ensalada de papa or potato salad lol love you guys. Next time send me a piece of that wagyu guga.

[@justsometimber1nthelake873]

Poor MaoMao getting bullied by this ninja dude

[@chaer4236]

I always wait for him to say this... 2:48

[@cedrick525]

How the hell could somebody not like this video like this is heaven on a plate these dudes is fighting for the meat it has to be perfect

[@chrisorona]

I finally tried Japanese A5 Wagyu when I was in Vegas last week! It was pretty pricey but it was delicious! Loved it!

[@marleymarz2907]

What do you do with the drippings from the bag?

[@godfrey216]

drink it

[@marleymarz2907]

@@godfrey216 lol

[@barbell_barriente]

Marley Marz i think before he said they put it back on the steak ?

[@arebutwords5102]

Bathe in it

[@benchpressington3067]

Put it in an oil burner, over a tealight candle

[@nickolasschultz8260]

The A7 looked overcooked.

[@oranggilatapipinter2323]

I like when the "i know they don't look good right now, but watch this" came

[@cezarfiedler3406]

Guga, o MBS7 tava mais passado. Eu acho, vlw canal bom pra caramba. Parabéns!