Sous Vide JAPANESE WAGYU A5 24oz Ribeye!

The number 1 most requested episode in sous vide everything channel history is Japanese Wagyu A5! This is something extremely special. This extraordinary steak is by far the most beautiful thing I have ever seen in my life. It is perfect in every way. It's marbling is superior to anything else I have ever seen. This is an experience that must be lived. It is impossible to describe how good and wonderful this steak is, you just have to watch.
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• Brazilian CHEESY BREAD...
HOW TO COOK JAPANESE WAGYU A5 RIBEYE 24oz. (1 inch thick!)
I cooked it for 2hrs @ (135°F / 57°C)
** IT IS CHEAPER THAN $199 per Steak **
* Emilio said for limited time he can give it to you cheaper than their website price. But you would have to call.
Website Price: bit.ly/2JCPk9w
Use Code "SVE" for 10% Off any purchase, no restrictions!
* For Personal Touch Speak to Rep. Emilio [phone]
F.Y.I. They have picanha, TELL HIM GUGA SENT YOU!
* INGREDIENTS * I used for this sous vide cook.
Japanese Wagyu A5 Ribeye 24oz
Salt, Pepper it was Brined in the bag for 12hrs in the refrigerator.
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[@SousVideEverything]

😱😳😱WOW Emilio just contacted me and said for a limited time he will be selling A5 for less than $199 per steak. He can’t advertise the price on his website but he can give it to you the price by phone. So, if you want try it, just give him a call [phone]😱😳😱 Thank you Emilio for taking care of my PEOPLE!!!!

[@kinjapleb4228]

How many ounces? I swear, I might have a chance here!

[@hardline71]

Does he deliver to Australia? :-) That price is awesome!!

[@jviola1320]

Father's day is coming up guys! Here's your chance.

[@jviola1320]

I believe he said in the video it was per steak.

[@kodeine222]

Is that a cell phone? Can I text him and ask him if he will have any next week

[@StevenKluber]

You know it's serious when Guga doesn't put garlic powder on it.

[@randomnessgamer7577]

Exactly

[@cayroespi6251]

Next level is without pepper

[@lunafelonious5911]

@@cayroespi6251 you right.

[@YanShaoBinn]

@@cayroespi6251 next next level is without salt

[@Albertojedi]

Yikes!!😳😳😳

[@superfessel]

At what point is marbling no longer intramuscular fat but becomes intrafatular muscle???

[@iiPlay2Much]

Science

[@lyubomirtolumbadjiev7064]

:D

[@410_jav]

Now

[@silentt2143]

That’s the A6

[@scappley1735]

A10 is a fat block

[@andyh7777]

This video is in violation of KZbin's terms and conditions. Porn is not allowed

[@amsyarmimpi1387]

I want to like this but its at 666

[@rootsnurserycapecod4564]

Right!!!

[@33s60]

This has a reply for every 550 likes

[@andyh7777]

@@33s60 false

[@gary4102]

I beat my meat to it

[@nelsonpaul72]

Just can't express how much my family and I enjoy your channel. Who would have thought a bunch of good guys with some serious talent for cooking would also be able to pull off a truly entertaining cooking channel? And not to mention, we love our two sous vides. :-) Thanks!

[@ExaltedDuck]

$199 for a steak? Ridiculous. I wouldn't pay any more than $195

[@mostafa_isk]

ExaltedDuck that extra 4 dollars turned u off?

[@louiscampagna9503]

Lol same I remember when you could get great steaks for 195 now they're 199 it's sick what they do to keep the beef away from us

[@GrandWesternSteaks]

Deal!!

[@b-neazy7935]

ExaltedDuck lmao

[@tasadem20]

You pay $195 and I’ll pay the rest. Lets buy it together..

[@vinalchaudhary8342]

I'm buying A5 Wagyu rib eyes for my 21st birthday in September. This is just getting me excited for the day.

[@giggty1994]

Haha, wait till you see the price.

[@SylasTheGreat]

Scully read the top comment

[@lachlanedwards05]

Where can u get this in australia or from a website thats legit

[@vinalchaudhary8342]

Scully saw the pride that's why it's a birthday gift to myself

[@SylasTheGreat]

Vinal Chaudhary it's under 200 if you call the number that guga posted

[@nicksmix2179]

5:38 subtitles on, “let’s go for a n*gga”

[@Rinus1407]

😂😂

[@bookaltd]

🤣🤣🤣

[@angusadams1244]

😂😂

[@mr.b9613]

Guga confirmed for being a slave trader.

[@wkcave]

Hahahahahahaha you right!!!!

[@JayMannStuff]

60-day Dry-Aged A5 Wagyu Picanha... Guga, you gotta make that video! =)

[@FutureSapien]

Guga's final form ^ 😂😂😂

[@VangRVang]

180 days. Hahaa

[@ivanp3233]

not so. Only goes to Grade 5. In order to be Grade 5 it must rate at the highest of the 5 categories used to determine the grade. Yes there is a lot more to grading the meat but A5 is the top for Japanese Wagyu. The Aussies have a different scale for grading their Australian Wagyu and I believe it goes to 12. Guga did a video recently with Australian Wagyu.

[@henrypham904]

Hearthmasta nope, you're wrong. A# grading goes from A1-A5. There is also a BMS# of 1-12.

[@tochi8061]

He would lose alot of it and get not much yield

[@MonkeyDLuffy-qh4ys]

Guga: "this steak is almost impossible to get" Guga: "guys you must try it"

[@MrMZaccone]

I had this same reaction to Wagyu the first time. The tenderness is hard to describe. Although I've had tenderloin that was softer, the Wagyu is easier to bite through and chew while still holding its shape. It almost isn't like chewing steak but something else entirely. The flavors are the amazing part and much easier to describe. Every flavor and aroma, the meat itself, the seasoning, the sear, is carried on the fat marbled within the meat and somehow amplified by it. It was the greatest pleasure I've ever had from eating a piece of beef and the aroma seemed to hang on every object in my kitchen for days. I also have to say, mine was nowhere near A5 quality.

[@brianmoore5752]

Thank you,Guga. The way you described your experience was worth watching. I live a very meager life and can only afford steak every once in a while. There is no way I could afford that steak. I do like to keep educated and experience things through other people and for that I thank you. Take care and bless you all.

[@nicooliverio8521]

amazing way to look at LIFE! God Bless you

[@Halion1990]

i would very much like to see some "Exotic" Meats, like Phaseant, Boar, Yak, Goat, Sheep, Ostrich, Kangaroo, Snake, Alligator, Horse, Bear, Turtle, Camel, Moose, Bison, Dove, Zebra, Emu, Elk, Rabbit, Iguana, Antelope, Caribou or Alpaca. would be lovely to know best seasoning, temperature and duration. also maybe, what sides goes well with each. P.S Love you guys and this Channel. it's DEEEEEEELICIOUS!

[@boartank]

Lion man

[@SirCraigie]

They have done a video on bison meat actually

[@LucaBarbato]

Link?

[@SirCraigie]

kzbin.info/www/bejne/qpaWiJ-FZs1-fc0

[@kevinknutson7205]

Please make this happen guys!!

[@handcannon1388]

Is there a special way in which to slaughter wagyu, or does it naturally die of a heart attack around age 2?

[@hemmingway28]

lol

[@kasperholger]

Hahaha... good one

[@Ass_Burgers_Syndrome]

This comment deserves more likes and comments, Lol !!

[@user-se8nh3yu1e]

Yes

[@leonzhang7821]

Even through these cows have extreme intramuscular fat, they have low inter muscular fat and cholesterol.

[@sydneymontgomerie7172]

I just had A5 Wagyu yesterday after work, it tastes absolutely amazing and it was so worth it!

[@cherylmcintyre6042]

Love you guys! Went to dinner at a restaurant near me that offered American Wagu flat iron steak for $35 Canadian and Japanese Wagu for $135 and it was worth the taste test. The fat level made it important to eat it while it was warm. Japanese Wagu was undiscribable. American Wagu was so amazing and price point affordable. Glad you did this test.

[@kerryholt7102]

Guga, please do a video on when to season the meat. Try seasoning a steak 2 hours before cooking, 1 hour before cooking and right as your about to seal and cook. See if the ninja can tell the difference. Can remember if you have done this yet if not please make it happen!!!

[@TheMangoMangoMango]

Kerry Holt done this already

[@notpresobama1553]

Link?

[@SupremeJudge]

I prefer salting the meat after searing. I find that if I sous Vide with salt on the meat, it acts as a brine and changes the texture of the meat which I don’t like.

[@MolonLabe1000]

Maybe go longer on the time?

[@ewingfox6459]

I season 7 days in advance, 1tsp per pound and give it some dry age. Probably wouldn't with Wagu A5. If I don't dry age in salt, I season right before the sear. Salt between 1-4hrs before cook will draw moisture out of a meat cut: after 4 hrs, the meat will start to draw the moisture back into itself and carry the salt and seasoning with it.

[@alexstamas7645]

Make a brick of fat and call it marbling score 10000000

[@otniel4494]

Lol

[@hufflepuffotaku7642]

Marbling score YES

[@saint7626]

Cotton candy and pork belly is the best description of it I've ever heard! There's the juicy, meaty, beefy bits, and theres the good slightly chewy, flavorful fat like a regular steak, but there's also the fat that melts and coats your entire tongue as soon as you put it in your mouth. Amazing video guys!

[@patriley6445]

Having something that amazing every day would, in my humble opinion, take away from the experience and joy of having it once or twice every year or so. Those times would have to be very special occasions, too.

[@jasonjones2239]

I always thumbs up your vids before watching, never disappoint!

[@kok2315]

Wagyu is exactly how they described. Think of the fat on the outside of a normal steak and it’s taste. Now mix that taste within every single piece of the steak along with the immense flavor, sweetness even. Along with a tenderness unparalleled by any other type of meat.

[@mcf3778]

Trim trim trim.... Opps no meat left its all in the dog

[@fredjones5698]

The tenderness bit can be a little misleading, I will not deny it is insanely tender and is up there with the most tender meats. But saying it’s unparalleled is ignorant

[@theolddeus9672]

What is this comment? A Toriko description?

[@MrJjs246]

number 1 youtube channel that i watch. purchased my first sous a few months ago and i couldn't be more excited to try EVERYTHING you cook! I've had A5 once in my life before and i can't wait to buy some (when the bank roll allows) and cooking for my friends and family! thanks for the inspiration!

[@EvanYoungMusic]

Wagyu A5 is one of the best experiences I've ever had in my life... I will never forget it. It was like a flavor bomb in my mouth going off... I was really taken aback. Like bone marrow...

[@mattheus9650]

Ninja always bugs the audio lmao

[@MrKrypt]

I almost fell for your 16 years ago

[@johnparrish9215]

Something that I've never seen but would like to see: A Wagyu Round Steak I just wonder how that tough cut is as Wagyu.

[@NinjaAintGotNunOnMe]

This guy eatin with him all the time is so blessed with his life he eats this stuff without having to pay or cook id kill to live like him

[@autodecline]

I just had this steak and all I can say is WOW! It is truly an experience on its own! Highly recommended

[@suivzmoi]

look at that meat pattern in that fat

[@MHMD-bo5id]

the fat is what ads flavor to the meat not the actual meat.Thats why you see people not eating or liking that artificial vegan meat crap which doesn't have the good meat fat that makes meat taste good.

[@johnchase4408]

🤣🤣🤣

[@bryanmartinez6600]

@@MHMD-bo5id when vegans try to impersonate our meat dishes Like Tofu BORGERS

[@DuzBee]

Hahaha so true! I was thinking the same thing! What meat in that fat steak!

[@mobstamaniac]

@@DuzBee There's just about no meat left at all

[@DJackson747]

Been waiting for them to struggle to describe it. Not disappointed.

[@MrTwhispers]

I spent 2 years abroad in Kyoto for university and the family I stayed with made Wagyu steak. It was beyond words, and if I remember correctly; they used the Sous-vide method.

[@JacobWong1]

OMG!!! You need to be doing more food documentaries! Your narrating voice is AMAZING!

[@bilago]

I just ordered this steak, I CANNOT wait to try this sous vide!

[@BillLehecka]

Giddy up. I've been looking forward to this day for as long as I've been subscribed.

[@jonathanmabwe9535]

I love that you do not compromise on quality in every video....i always cant wait for those slow motion shots....try get a slider then put a 50 mm lense for those close up....trust you will thank me later :)

[@pigeongod4535]

This is one of your first videos I watched and now I'm cooking some a5 wagyu for the first time right now!

[@PanchoKnivesForever]

Guga: Are you speechless?? Ninja: .... Guga: Woow.

[@uiomancannot7931]

The waygu might've not melted but ninja surely did.

[@Drogba4737]

I think that you should get at least 500k subscribers maybe even more than a million with the quality of the videos that you produced. They are not only good in content, but also in the image and the sound. Keep it up. I hope you get a million subscribers soon

[@NorthwoodsAngling]

I usually watch channels similar to mine, but every day I watch these at my desk and my mouth waters. Fantastic channel brother!

[@charlieT989]

Love your work, Guga! Quick question: If you were cooking your very first A5, which cooking method would you use?

[@aarondanielrivera6558]

TODAY IS THE DAY!

[@xDP02]

Shout out to MauMau to always hold the camera and wait for the others to try first, must be a hard thing to do, so you are the real hero ;)

[@holyshitcantfindname]

I actually sat here at home tearing up and wiping my eyes over the beauty of that steak

[@cornflakes2490]

Look at that intralipid muscle. Gorgeous.

[@stevonyc34]

best video on KZbin today!

[@jpb2541]

stevonyc34 not only today…

[@evok_trip_toke]

I love how you call the other guy Mamao. Me and my grandfather used to call each other that constantly as like nicknames. In fact when i went into the room where he was on his deathbed the first thing we said to each other was “HEYY MAMAO” and we both smiled ill NEVER forget that.

[@Brawer23]

Wagyu was easily the best thing i've ever eaten. I can't imagine cooking it

[@donny2859]

Wagyu ribeye cap with flamethrower!!!!!

[@haydenadams5987]

ddd d AMEN TO THAT! I’ve been saying Waygu Ribeye Cap for a while now!

[@luiscastillo19lc]

Just watching this and i know im never going to afford this steak😭

[@DontEatCream]

One of the first videos I've ever watched on wagyu, and I was like... damn I gotta try that. Took 5 years and a lotta work, but I finally got some, and it's incredible. If you're a beef/steak/meat lover, you owe it to yourself to try this at some point in your life. And don't get the crap from the restaurant that's overpriced, work a few extra shifts and buy a real steak and cook it yourself. And share it with the family. 10/10 experience

[@rawyin]

I'm making my first A5 wagyu this weekend. So ready for this after so long.

[@oskarihatakka]

How did it go?

[@rawyin]

@@oskarihatakka We enjoyed it though I'm glad I made other steak with it. It was an experience but very different from a regular steak and not necessarily in a good way in every sense. The texture is strange. The flavor is great. Kind of a mixed bag really.

[@UndercoverFerret404]

Great video guys! I would love to see a blind teste test of different cuts of meat, to see which is truly better.

[@KaWaWu]

When is the LION wagyu picanha coming?

[@johnkrammer3673]

Ah yes, a Lion Japanese Cow.

[@Cheesycook]

My father took me in Japan for a $300 Kobe steak in 96. I have wished I could do the same for my children. I think this is as close as I can get. It looks Deeeeeelicious!

[@josesaavedra4691]

I cooked the JA5 rib eye today and It was AMAZING!!!!!! I passed out. It’s like someone injected bone marrow to every nook and cranny of the stake. An explosion of flavor, party in your mouth. Thank you, Guys..

[@mariaurquhart5388]

“Ninja, try one more piece here, I’ll allow you to have one more piece”. - This confirms that Guga is such a control freak...

[@loofookilla2816]

Stfu maria

[@crusehd1241]

souls vide a $1 dollar tree steak!!

[@s1ash1]

Minecraft is better than fortnite

[@focus8543]

@@s1ash1 🙌yes🙌

[@caseyanderson2222]

Matt Stonie video is the perfect follow up to this one because they say they could not eat this steak by themselves @13:17. I'm going to go watch that one again. I think it was a whole wagyu cow or something

[@randytessman1428]

I had 5 oz. of this kind of steak ........ it is so good will change your mind on what beef should taste like. I would describe it as "meat butter" the melting and richness is just awesome !

[@SN-ky7qe]

N word when u turn on subtitles at 5:39

[@beezerboy4152]

For some reason I read the thumbnail as “wagyunese japan 5”

[@Mike_Spark]

😂😂😂

[@surmountwho2861]

Wagyunese Japan 2: Electric Boogaloo

[@FrankHatcher]

Tried it in Las Vegas... amazing! Beef butter! Thanks for the videos guys... enjoy the channel.

[@ACDCRD]

Best looking wagu steak I've ever seen, most people don't sear it like you did in this video.. Great job

[@BaconHer0]

I look at it and I want to eat it raw

[@cookingwithgrampa1395]

In Yonizowa, they serve the tenderloin like sashimi. mmmmm

[@matthewsalim397]

Go to some market in japan in the morning, they have raw wagyu sashimi

[@tochi8061]

Yeah you can wear the outside and eat it raw

[@ye8818]

Viper me too

[@arthurmorgan5675]

Y’all are fucked in the head

[@owenzeng315]

Guga: how does it taste His friend:I mean is is full of labor and injuries Me:Nani what ? Btw subtitles on 6:14

[@javiercolin9839]

Do you ever go to sleep dreaming of the amazing food you cook

[@danf16dcc38]

It did melt. It melted in your mouth. You guys are so lucky. Great video guys.

[@electroevolution5777]

This is that kind of meat where you save every drop of liquid and use it for anything. Eggs? Wagu juice. Celery? Wagu juice. Work boots? WAGU JUICE.

[@fr4il464]

Wagu?

[@FireWaterCooking]

WAGYU!!!! Nice!

[@felipemartinez3285]

I love these experiments you do with meats . I’m an exhibitionist on cook beef steaks, and chicken. But I go crazy when I’m cooking wild game meats. I’m a very avid hunter . I’ve cooked venison, elk, pronghorn/antelope, duck to sage grouse. Please try cooking wild game .

[@thatdudebro]

finally someone who doesn't ruin the wagyu. u guys cooked it perfectly and it looks incredible

[@jamesroe5160]

How about a comparison to retired dairy cow?

[@justanotherasian4395]

Sounds like that would be like comparing a diamond to dirt.

[@trungngo8067]

The number one question for me which i thought would be in the video but was not is...how was this experience compared to the Australian Wagyu you guys had previously? I know the marbling was crazy on the A5 but would you choose the A5 vs the Australian you guys had last time. I forgot the level of marbling for the Australian.

[@bdawg5415]

Trung Ngo it was a grade of 7

[@DaveSGE]

Anything not Japanese Wagyu is the "poor" mans version of Japanese Wagyu. Whether it's Texas Wagyu or Australian Wagyu, it doesn't compare.

[@simonrussell4986]

The question was at the end of the video, no?

[@srithongkunmapvlogs]

I’ve bought two pieces of ribeye together to compare with one being Japanese A5 and the other being Australian MB9+. The Japanese A5 was definitely the most unique and mind blowing steak I’ve had, both at home and in Japan, it was absolutely delicious; but, I’d have to say I prefer the Australian one to have on a regular basis because its fat content wasn’t overwhelming, yet it still has that “melts-in-your-mouth” texture. It’s really up to your own preference on the fat to meat ratio. I found myself much happier having the whole Australian ribeye to myself as it still feels like a meat steak, but the same amount of Japanese wagyu was too much; a few pieces to please the palate was enough for me. If it were tuna, I’d compare the Australian wagyu to Chūtoro and the Japanese wagyu to Otoro. On another note, albeit still being rather expensive, the Australian MB9+ will set you back about half as much as the Japanese A5. Both are incredible and both are worth it and other cuts of beef will never taste the same to you again.

[@Starwarsgames66]

I was gonna say I tried those sous vide and it is just the most delicious thing I’ve ever eaten in my life

[@cookingwithgrampa1395]

When I had this in Japan, they served it like sashimi, but instead of wasabi and soy, they used roasted puree of garlic in soy as a dipping sauce. OMG. Foodgasm! lol

[@PancakeLizard710]

When searing it you had a lot of yellow yummy fat i hope you saved it to make gravy.

[@OldFellaDave]

Ninja speechless??? Well ... there's a first!!! Nice work guys! But I think you are going to need to put the Aussie Wagyu up against the Japanese Wagyu - to be fair and scientific!!! COME ON AUSSIE!!!

[@jim8643]

Japanese wagyu should be no.1

[@lachlanedwards05]

Yes japenese would be better because the japenese gave us a couple of their cows and we mixed it with david blackmores cows. So its not 100% authentic japenese waygu but it is still very very good.

[@JucheGang]

Australian wagyu is like american kobe, nothing like the original

[@slimkhalifa766]

They did Australian wagyu. But yup I had both before. Huge difference. Japanese by far is better than Australian Wagyu. Not saying it’s not good, just doesn’t compare.

[@soleil2947]

Australian Wagyu and Japanese Wagyu only have the breed in common. It's the rearing techniques (massage, rich diet, sedentary lifestyle, etc.) that make A5 Wagyu the way it is.

[@michaelsteers926]

I feel like my entire life has been formed around this moment. What an experience.

[@EstebanCamacho]

As a lover of steak, i love this channel

[@izaimariusz1]

Can you try to make the "cheaeper" in sousvide? so i can know which steak i can have for dinner for a "budget"

[@VenomTheCat]

I think they did a Chuck already. I think Chuck is the best cheap sous-vide steak

[@MeepMeep88]

I want to eat it like a savage... Like a cookie lol Like when no one is around and you just shove as much bubbilicous/ or bubble tape gum in your mouth lol.

[@robertartigue5541]

Love you guys! I’ve said it before and I’ll say it again, you have changed my life! Now all I need is a searzall.... even tho the cast iron hasn’t let me down after sous vide.

[@hardline71]

Fantastic video guys! You've earned that steak with the great work you've put into the channel, looking forward to your next experiment!

[@Elazul2k]

"You couldn't eat this every day" - I'm going to respectfully disagree. I'd be willing to give it a shot if I had unlimited funds haha!

[@TheAtthecrossroadss]

This comment will make sense once you try it. Its literally like eating fat caps. There is amost zero meat flavor. I myself prefer a lower graded Waygu with less fat marbling

[@SupremeJudge]

Jason Cramer I agree. A5 was great but so rich in fat that it really didn’t feel like a steak. Just like you, I prefer a lower grade Wagyu.

[@scyence]

After having A5, I gotta say that it is SO RICH AND FATTY, that you'd probably only want to have it every once in a blue moon. It's like... meat-flavored butter. After having this, I wanted a good bone-in ribeye or NY strip. It made me appreciate a good steak.

[@xIamTwist]

Literally said "AHHH WOWWWWW" outloud when i saw the thumbnail

[@williamgorham7339]

The best way I heard of describing grade A5 wagyu is “beef butter”. I hope that is how you guys felt when you ate it and it helps with the loss of words. I have had this once at a high end steakhouse which did not even have a rib-eye which is what I always get so I had to “settle” for a New York strip.

[@zal2448]

“Its like Cotton candy with pork belly” Not gonna lie guga that makes me not want to taste it...

[@berayhashim9099]

Wagyu vs Picanha guys, where are you 😁😂

[@kaspermensink227]

wagyu all the way!!

[@SousVideEverything]

I hope my wish one day comes TRUE!!! I am trying to get it trust me.

[@eXeFireStormGaming]

why not both? wagyu picanha

[@berayhashim9099]

Mixed grounded beef burgers from wagyu beef and picanha. Would be amazing too 😋

[@sinu0us]

wagyu is a type of beef, picanha is a cut, it's not something comparable x) also, making burgers out of wagyu kinda defeats the whole purpose of the beef, and it costs a lot man...

[@Blaundee22]

THE SVE EPISODE IVE BEEN WAITING FOR MY ENTIRE LIFE!

[@LEEEEEEEEROYYYYY]

Man i love this. I literally cannot stop watching your videos on this and the guga channel.

[@nathdoutia]

Sous Vide Alligator/Crocodile!

[@robboss1839]

Nathan A. Tjio You realize he’s in Florida and in the US the saltwater Crocodile is a federally protected endangered species.

[@nathdoutia]

John Smith oh yeah 😅😅😅

[@nathdoutia]

John Smith he could try squirrel. I eat them here in Indonesia and they are AMMMAAAAZZZING!!! (If you can handle the gameyness)

[@icommentdumbshitbutyoudidn6575]

What mike forgot to mention was that while crocodile may be a protected species, allligator is not. That would be an amazing idea for him to do.

[@sbansal4287]

Mike Honcho not gators tho

[@radupetrescu9114]

Can you use meat glue to combine different types of meat?

[@RX-500]

Radu Petrescu he already did

[@radupetrescu9114]

RX50100 I know.I mean to combine pork with beef or so

[@donniedouglas6837]

Radu Petrescu make a solid turducken

[@smheath]

That wouldn't be a good idea. Pork and beef need to be cooked to different temperatures.

[@b-neazy7935]

They already make those! Some call them Franks but I like to call them hotdogs..

[@Roger_Eide]

I hit that like button the very first second because i just knew i would love this video! Awesome work!!!

[@jonathanwood1602]

I found the only way to explain the texture of A5 as similar to Fois Gras.... looks great guys.

[@bignass04]

They only problem now is your palettes have been ruined. You can't eat normal steaks anymore.

[@prncchrmng]

bignass04 the sad truth

[@ezale08]

Meat porn is real today

[@johnyrangr]

Hahahahahaha Ninja’s face when Guga said ‘probably’ 😂🤣

[@SousVideEverything]

hahahahahahahaahaha...

[@JK-zq2tn]

That was the ultimate! Loved the zen like music at the beginning! Great production quality, as always!

[@jeremyho6139]

6 cows disliked the video

[@jviola1320]

The chickens at Chick-fil-A liked the video.

[@snoophogg1177]

trouble 055 and some soy boys!!!!