Tallow Dipped American Wagyu Denver 🥩 🧈

[@grizz1y560]

Why does youtube keep showing me wagyu videos? 💀

[@Izzlin]

It's time

[@mattdenise8867]

I'm assuming you like steaks ,? cause I know I was asking myself the same thing but I like steaks never had the luxury of having wagyu beef

[@lapepina8417]

así funcionan los motores de búsqueda, algoritmos etc, detectan si viste el video,si le diste like, si lo eliminarte del historial, lo detectan todo y te envían más videos del tema... saben tus gustos, tus preferencias y mil cosas más que no nos imaginamos🤨🤔

[@noveske.2236]

​@@mattdenise8867it's not worth it.

[@noveske.2236]

​@@mattdenise8867it's too fatty

[@vikingslayer34]

“Sir, my steak is only tender enough for me to pull apart with my fingers. I would like it tender enough for me to blow on it to cut it. “

[@APersonLol69]

The manager: "Listen here you little s-"

[@darian.the.barbarian]

Sounds like a beef f@g to me

[@noidea4254]

Chef : *adds a shit ton of tenderizer, purees the wagyu, turns the puree into whipped cream, then carefully shapes it like a steak on the plate*

[@kengaminbro]

@@noidea4254😂😂😂

[@dillonmoore9810]

​@@noidea4254even cream is too viscous, we need to chemically alter it into an aerosolized bubble foam spray lest it be too tough for the most esteemed patron

[@Tulip258]

At what point should we just start eating luke warm butter? I feel like we’re close.

[@viceb7]

😂 Seriously though

[@AverageSeaMonster]

Some people actually legitimately do that though. Look up people on carnivore diets and weep

[@HakimBeyYT]

I do that already when I need a healthy fat on a time crunch

[@viceb7]

@@AverageSeaMonster weep from your disgusting fatty pores

[@mukta230]

People do it all the time already, some even add a little crab or lobster meat to go with it.

[@matdcar1958]

I do often find Wagyu slightly tough so appreciate this new method of tenderisation 😂

[@gregorykarimian3813]

Lol

[@soralee1910]

Lol

[@nathanshackelford7812]

Was looking for this comment. I get the technique, just the wrong protein to use I'd you wanted to avoid ridicule.

[@davidchang9048]

aging also makes teh flavour more intense, so its not just for texture

[@adrianking5661]

Overcooked or low grade wagyu or both...

[@aw6142]

For when you want to charge a "dry age+" price, but don't want to eat the losses associated with actual dry aging.

[@solomons5669]

It’s actually smart

[@aolson1111]

@@solomons5669 It's actually a scam.

[@Madpoptart]

It’s still aged for 21 days. Are you talking about having to have a humidor?

[@Chemeleon15]

@@Madpoptart He’s talking about all the loss of product in normal dry aging, because the pellicle would be much thicker and tough to eat and should be trimmed away

[@holdmybeer123]

​@@Chemeleon15 I don't get the point though, if you just wanted less pellicle and you are okay with the tradeoff of less intense flavor, just dry age it for 14 days or less? Why go through all of this?

[@adrianking5661]

Does wagyu need to be more tender?

[@hempclone5982]

That question doesn’t make sense. It just is more tender

[@adrianking5661]

@hempclone5982 If what they do makes it more tender, is it really nessesary?

[@redsentry9785]

​@@hempclone5982what he means is the meat is already tender you nerd

[@areyousureaboutthat3457]

​@@adrianking5661yes

[@riceandcheese1463]

@@adrianking5661A4 &A5 wagyu should never be hit with anything more than salt and hint of butter, It’s more or so for the cheaper cuts off wagyu which are still phenomenal but nowhere near as tender as the Higher Grade cuts.

[@smtandearthboundsuck8400]

Dry aging an already perfect piece of meat lol Dry aging is the most useless thing in the steak world, immense time sink for a sidegrade.

[@demeter-the-great]

American Wagyu - when you want a cow that was fed a diet of french fries, Miller Lite and cheeseburgers and owned at least 7 AR-15s.

[@andrew5689]

The fat protects the meat, higher yield, Less air flow means less pellicle..but doesn't that just mean it's not really dry aged? The concept of dry aging is for that air to get to the mear, if the air can't get to the meat then is your steak really dry aged? Or is just chilling and being protected by a layer of fat? Couldn't you just dry age the meat like normal but pull it a lot sooner, i feel like you would get a near identical product.

[@patrickbaker9870]

Thats what i was thinking...seems more like it was just creatively stored for later, using all natural ingredients. Might be good for off the grid living.

[@ngl0202]

It says tallow dipped. That's what it is. There is nothing here that even remotely implies this beef is dry aged.

[@youtubeuser3182]

To be fair he says it’s kinda like a combo of wet aging and dry aging.

[@redsentry9785]

​@@ngl0202he says it's like aging it

[@ozus8092]

@@ngl0202he literally talks about it in the video

[@zakialmahin7278]

0:18 The forbidden slice of cake

[@hartfordwolfpack8678]

Please do a larger batch of these and the blu cheese horseradish next time. I checked day of for both and they were sold out both times :(. Also I hope you'll do another garlic parmesan age, those were fire

[@alpinebutcher]

We have a restock alert for items that will email you when they are back in stock 🙌

[@tonynicoletti8161]

Let's go, Wolf Pack!

[@SilverNinjatv]

We ran an experiment with a tasting at the club I work at where we wet aged and dry aged 2 nearly identical ribloins and told the members tasting it that they were both dry aged. The wet aged ribeyes had an extra 20-ish percentage of yield and they all said it tasted better. Wet aging>dry aging by a unanimous vote of 35. We don’t waste money on dry age anymore and the customers love it. People need to get over the objectively less pleasant flavor of dry aging. It’s not worth it for them or your bottom line.

[@farmerboy916]

Eh. It’s sensible for very large cuts of meat if you want a particular flavor set, but as far as I’m aware wet aging doesn’t really do anything. IE it’s a supermarket marketing thing meat packers came up with when they started vacuum sealing meats. So all I hear is people prefer fresh steaks over something that probably shouldn’t be used for steaks.

[@PapaDan]

My grandma would preserve beef by putting it in large crocs and pouring melted tallow over it. One of the purposes for meat hook was to remove a chunk of meat from the crock. Melt whatever tallow was loosened and reseal the crock with the tallow. Something passed down for generations I’m sure.

[@ShireGanj]

They won’t age in tallow as there is NO exposure to air which is an essential part of the aging process.

[@Chemeleon15]

That’s essential only in dry aging, Not wet aging. the meat itself has the enzymes necessary to break it down In dry aging, the air just creates a crust to seal in moisture. Unless you’re inoculating with specific cultures of bacteria, or a fungus like Koji, the air isn’t necessary.

[@ikazukison2]

"American Wagyu" what the hell is that?

[@dshbwlto1]

Clearly the cow only drank beer and ate cheeseburgers and owned at least one assault rifle

[@svn5994]

Half quarter or anything that needs with a purebred cattle.

[@vommir.]

Not pure bred.

[@nanashi7779]

'American Japanese Beef' whut

[@corbintheintern6229]

It's a crossbreed between an actual Japanese Wagyu and an American Black Angus

[@Paragonoflaziness]

This guys voice sounds like a Rick and morty inter dimensional cable commercial 😂

[@cullenwise4949]

The plumbus is then coated with schleeb lol it does sound like it

[@Luna-cn8rd]

My grandparenta used to do similar stuff but they fryed pork and kept it inside its own tallow, that way you can eat it after a while. Its a good alpocalypse food stash method

[@thepunadude]

AND, BONUS ... YOU CAN RE-USE THE TALLOW!

[@Don_Cravallo]

Can you reuse the tallow after the aging process?

[@NopeNope-gnos]

Gross

[@Don_Cravallo]

@@NopeNope-gnos why?

[@rangvald4036]

Dipping in tallow doesn’t dry age. At all. You are just wet aging. It’s no different than leaving it in a vacuum pack.

[@saint_rugglin9684]

I honestly hate most "dry age" videos because it's not anything that they're actually doing. KZbin clout chasers are the dumbest

[@thiccpotato1147]

Good to know. All my wagyu has been so tough recently

[@user-fd2gp3fe5y]

Probably don't know how to cook a steak if your wagyu is tough

[@p0ltergueiist]

forbidden red velvet cake 💀

[@mutantraze3681]

When your doctor says to cut down on red meat, these are the ones he means. I can feel my arteries shiver just looking at this

[@christianim501]

beast child needs to react to this

[@vilikatavuki5518]

Looks delicious

[@baconking2745]

I only get these vids when I’m hungry

[@firstnamelastname442]

i don’t

[@ocloudx]

Charge like aged steak while tasted like fresh, brilliant!

[@pauldow9910]

Looks great

[@farfaraway946]

denver steaks look so good 😭😭

[@asinterestingaspossible7836]

I'm drooling😊

[@armanibiyani6072]

Good way to preserve the meat❤

[@wjumeau]

Oh that looks so good….

[@tonydarko67]

Looks good

[@yAciddd572]

Bro where is bstchld he needs to react to this. But it looks good

[@aperson769]

Here we have our newest best seller, steak dipped in sem-

[@yAciddd572]

@@aperson769 real

[@blacc_rain8124]

You guys took food and turn it into real art

[@redsentry9785]

More like barf

[@wrathofjohn8266]

Is it really dry aging when it's sealed in fat? It seems it would be just as effective to rub on some fat and vacuum rap.

[@jacobbourque731]

I want to try this omg

[@phatmonk]

Silly question - could you reuse the tallow used for dry aging or bad idea? (Bacteria)

[@BarelyThere703]

Sir, I saw the thumbnail of what is essentially “meat cake” and knew I had to check it out.😂

[@mochiiilvr]

The thumbnail made me think he put icing on it

[@wolf-yw9wk]

i go through about 60lbs of australia wagyu per week from westholme, the longer it sits in the packaging “wet aging” the more beefy and funky it gets. there is a sweet spot where if u go over it’s too much for most americans for sure. this would be great for american tastes, you’re mellowing out the age while u get the tenderness, these cuts regardless of grading while tender still have a decent amount of chew, it’s kind of an awkward slice to go against the grain for portioning after cooking but it makes a big difference, most people using this cut are cutting w the grain because the piece naturally lends itself to slicing w the grain due to how it’s broken down. it’s a great cut, those who are saying it’s budget or lesser than i would venture to say haven’t eaten enough beef to appreciate cuts outside the ribeye. the ribeye cap is incredible but the denver packs a lot of flavor for the price point and if u know how to handle it right, people who really enjoy beef understand why this cut is so great.

[@Luke-we9gj]

Guga gotta try dis

[@Madpoptart]

It’s like they’re rediscovering ways to preserve meat.

[@violettracey]

Thanks!

[@thelunarwave30]

I literally thought this was a video about someone making a slice of cake😂

[@enochpage1333]

Did you have to trim pelical off the meat after you broke away the fat?

[@mattdenise8867]

looks good

[@ravendragonsong5842]

Oh damn that is divine ❤❤❤

[@JustinsDVDandVHSOpenings2015]

Ngl, I legit thought this was cake from the thumbnail 😂

[@jamesprendergast200]

What is this coating?

[@ezera7616]

I can already imagine the bstchld videos with this...

[@arturraimundo7158]

How is wagyu american?

[@svn5994]

Before Japan banned the export people were able to import pure bred Wagyu cattle and there's still a handful of pure bread cattle alive. Of it's not from that it's not real wagyu.

[@crowe1415]

so could you theoretically age it longer?

[@Daniel-rd2wh]

Just dry age it for less time w/o the tallow.

[@littlewigglemonster7691]

Only way i enjoy dry age. Its perfect flavour

[@Coolhand69]

This looks way better than dry aged to me

[@cr_ystal5147]

Looks good when cooked

[@Olivia-wv4qi]

can the tallow be reused?

[@k9ine787]

From the thumbnail i thought it was some sort of wagyu cake 😂

[@homelessperson5455]

Candle crust

[@kylixxx3]

Litterally thought this was Wagyu Velvet Cake at first

[@dangernoodle9961]

I am a vegetarian. I haven't eaten meat in 5 years. But for some reason i find these videos so strangely fascinating even though I don't wanna eat any animals lol

[@VoltageNostalgia]

Youre the first to ever explain that dry aging makes it more tender i never knew that.

[@ZhacikZa]

Guga must try this

[@mjscorn7943]

You did? Or the original poster?

[@FrizFroz]

Forbidden red velvet cake

[@Gullyfish720]

Not crazy about waygu but it's nice to hear about white aging. A dry aged fridge is a grand or more and im poor but i still biy a steak

[@uwuowo8081]

I'm waiting until people realise that tallow is what people used to make candles out of.

[@blackvikingthrone]

It looked like a steak cake for a moment 🍰

[@BenjaminCash-fs1jb]

Can you do anything with the tallow afterwards?

[@parrot998]

First of all it's tallow, not butter, and second of all, I'd probably not. It was sitting exposed to air for weeks or months. It's probably not poisonous or anything, but it would almost definitely have collected unpleasant odors from it's environment.

[@BenjaminCash-fs1jb]

@@parrot998 thanks

[@jr032582]

well Tallow is also used before to make soap and candle

[@sniffles65]

Is a denver steak just shortrib?

[@dizquier91]

Guga entered the Chat

[@videosovertv9190]

That stack looks like a slice of cake lmao

[@sky.wri8293]

*Guga enters the chat*

[@goisoneditz1370]

Christ loves you and died for you on that cross brother🙏

[@ZayneEnterprizes]

Sensational

[@JfromthaDale]

I live in Denver where do I get those lol

[@Random-hobo-12345]

You should fry it in tallow as well 🤤🤤🤤

[@C4NNIB4L.C0RPSE]

im waiting for that smnn guy

[@cottonsoxx1677]

From the thumbnail, i thought it was one of those meat "cakes"

[@OP-Over9001-Yee]

Wagyu just live to end up in KZbin-Shorts like this.

[@jaydg97]

My boy said more fat plz lmao 🤣

[@CrypticWx]

The forbidden steak

[@livewellwitheds6885]

I thought it was cake on the thumbnail picture 😂

[@thegametrainer9004]

looks like a iced cake when he lays one on the other

[@OTDinosaurScrubs]

The thumbnail looks like a slice of frosted cake

[@user-rh4wd3bh4p]

Old school AF

[@thesourpatchkid69]

did anyone else think of a cake when seeing the thumbnail?

[@michaelperrault3710]

Yum

[@al3xand3rr3dd4]

Only in Merica

[@pickcomb332]

Beef butter spread territory now.

[@markroy3630]

Whare can I get tallow, seriously works on all weat!

[@Emergencypanda26]

Wagyu means Japanese beef. Wa = archaic word for Japan. Gyu = beef or cow. So you can’t have ‘American Wagyu beef’. It simply isn’t possible.

[@yuno1781]

Well here is it on video. I don’t know what to tell you lil bro

[@easyyeye]

At first glance from thumbnail, I assumed it was a red velvet cake that was realistic

[@arthurbima]

Even wagyu still needed to be tender

[@ngotruc8417]

the forbidden cake

[@ykguy6379]

Tonight on SMNN

[@ruthanneluvsvacuuming6653]

I wish I could afford beef that doesn’t end up almost as tough as leather even when made in a slow cooker

[@xendependentlyminded5012]

There's no such thing as American Wagyu