We tested EVERY WAGYU Steak, Here's #1

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I've cooked every wagyu steak and today I am going to let you know which one you should try. They are all amazing but some is better than other and here is the best.
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[@GugaFoods]

Install Raid for Free ✅ IOS/ANDROID/PC: clcr.me/Fb23_GugaFoods and get a special starter pack with an Epic champion Chonoru 💥 Available only for new players for the next 30 days Promo codes: ✅ Use the Promo Code RAIDRONDA to get a bunch of helpful stuff. Available to ALL users: New and Old by February 28 ✅ Use the Promo Code READY4RAID to get great pre-anniversary bonuses. Available for New users only by February 28 *Note that only 1 Promo code can be used within 24hours

[@jordanezell5132]

Do more experiments with wagyu eye round

[@justuswoodiel305]

Do a garlic confit dry aged steak

[@Gamer-cm5nl]

The steak taste is like when the germans started Operation Barborosa in tasteness 🤣🤣🤣

[@Arivald_]

How much do they pay you to advertise this crap

[@rileymclaggan3126]

Thanks @guga foods for trying this I commented this and I’m so thankful for doing this videos

[@lukaeaton2455]

Need to see a cooking battle between Angel and Leo. They get a recipe from your cookbook and you’re the judge. Free book promo and we get to see them cook, win-win.

[@euanmabrown97]

This is a great idea

[@jonathanmorissette2451]

pin that comment

[@anakinskinwalker1724]

Get this to top comments

[@Idle_isAFK]

Bump

[@DeafGripMusic]

Great idea.

[@binyaminramati3010]

hi guga, here are some recommendations: 1. dry aging in beef tallow with cinnamon 2. dry aging in Tahini sauce 3. for a side dish: "Arais" is a pita bread filled with ground beef(cooked together), it goes very well with tahini sauce

[@carabouzouklis]

Great ideas for 2,3! Personally I hate cinnamon on anything that isn't a sweet.

[@tacticalcenter8658]

@@carabouzouklis but the cinnamon is cut off. We see these ideas dont always change taste but other properties of the steak.

[@mackjeez]

1: Cinnamon on its own is very bitter, that's why it's not used in marinades. 2: Tahini is very mild in flavor, maybe tzatziki or toum would be a good option

[@Gio-nl7eg]

Hi guga can you please dry age a steak inside of dry aged steaks. Thank you!

[@jamescheddar4896]

@@mackjeez you'd literally only use cinnamon on meat if you didn't have salt and wanted to give the smoke a bit of interesting flavour

[@Forrestminds]

Australian Wagyu has come a long way and I love the MS 7 with all my heart

[@TheNjongsma]

Nice Video guga! keep going

[@gregreee]

Do a dry age experiment using a mix of all things umami: mushroom duxelle, Kombu, kogi, MSG, miso.

[@MC-gj8fg]

I always thought a high score filet would be the perfect steak though I've never tried it. I just always love the perfect marbling of a prime ribeye (A5 ribeye which I have had is too much) and the thick, tender, beefiness of filet. I always imagined that an A5 wagyu filet would be the perfect marriage of all the best aspects of a prime ribeye and filet.

[@mrloqqe1610]

it kinda is exactly that, but it's insanely expensive, that's the downside

[@thrilosandalkis94]

Mostly agreed with the above comment. It kinda is the perfect combo, although the difference in taste/mouthfeel compared to an A5 ribeye is huge imo. I'm generally a a ribeye type of person, so I'd say an australian or A4 wagyu ribeye with BMS 7-9 is the perfect balance if you generally prefer flavor over tenderness. But if you prefer tenderness, it doesnt get better than an A5 filet

[@mrloqqe1610]

@@thrilosandalkis94 prime ribeye will always remain my favorite, i think. it's just hard to beat when i comes to balance between price, quality/tenderness and taste. never lets me down, could eat that everyday easy.

[@Rusu-s5l]

Hi Guga thx so much for The Information's about cooking steaks!

[@exvocks7358]

my friend i must tell you the steaks that are australian wagyu mbs 7 they are really cheap, here in UAE you can find brazilian ribeye for 3.5 dollars per in a supermarket

[@MonkeyDBirdy]

Try to use thai ajimoto rod dee or ros dee. it makes everything better but dont know about wagyu.

[@SocratesJrAlcoriza]

NICEEEE MUCH LOVE FROM PHILIPPINESSS!!! CAN YOU PLEASE TRY ADOBO SAUCE ON STEAK??? GGG!

[@DrivingWithJake]

Video after I already bought a 12 pound A5 ribeye. :) So happy with it.

[@bserieshatch1]

Try Allegro marinade.

[@fullup91]

DeeeeeeeEeeeeEEEE-LICIOUS!!!

[@AlbandAquino]

I would love being able to have any of those as a tartar steak. 😭

[@logik..]

The Meat Man is back at it again

[@louskunt9798]

That’s what she said!🤣😂✌️

[@haros2868]

If tou think about it everyone is meat

[@noahgamingvideos1584]

@@louskunt9798 😂

[@ethansonajo2006]

It should be “The Steak Man”, but it’s okay.

[@chedelcastromahinay764]

Yeah you like that meat huh? 😏

[@DMSProduktions]

THANK YOU for supporting Aussie farmers!

[@thaddeusk]

Australian Wagyu crossbreeds are great steaks. Sometimes fullblood can be a little too rich, especially if I feel like getting a big steak (not to mention the price). The crossbreeds have a great balance of marbling and price.

[@MrNoahFerris]

It's so nice that the Aussie wagyu industry is growing so much. I can easily access & get a fresh 250-300g wagyu porterhouse (NY strip) for around $25-$35 to really treat myself once every few months now.

[@AmirRahman123]

@@thaddeusk Why not try fullblood A3 or A4 then? Nearly the same thing as an MB7 Australian...

[@DMSProduktions]

@@thaddeusk Yeah, I think wagyuXangus is the norm.

[@DMSProduktions]

@@MrNoahFerris That's per Kg right?

[@MadPick]

Give me a book filled with nothing but Guga's side dishes, please! I'd buy that in a heartbeat.

[@WholesomeKen]

It's on his new guga cook book, he has all of his side dishes there

[@dpayO2]

Cook some potatoes, fry some mince and put some cheese on it. That in a book's worth of variations.

[@Michael_Schumacher]

Guga‘s side dishes are like the weakest part of his cooking skills lol. It’s almost always a starch like potato, with cheese, bacon or a quick sauce with some powdered spices often baked in the oven.

[@MadPick]

@@Michael_Schumacher , I know they are not the main event - but I spend a lot of time watching videos related to the main event. His side dishes are always interesting, and I’d love to have a book full of them that I could flip through when I need one.

[@YSFmemories]

what about a cookbook filled with guga's different steaks like the 1 month brisket or marshmellow dry age

[@fatsongsongandthinermao]

Looks so appetizing, want to eat

[@Thebad_dev]

So true

[@Dont-chip-me]

Love the vids

[@WorldwideDarts]

For my 50th birthday I treated myself to some incredible steaks. I bought them all at a place near Albany NY, Big Body Butchers. Anyway, after I tried them all I thought my Australian Wagyu 8/9 was the best. It was also the most affordable steak I bought.

[@feqol]

Happy belated birthday

[@jasonhemphill6980]

Happy birthday

[@SC-bc6tz]

Sounds like a great birthday, hope you enjoyed it

[@YSFmemories]

@@feqol maybe he's already 105 now

[@grizzlyaddams3606]

Tomahawk!

[@Alexander_Cid]

To be honest the result was pretty obvious, if you are going to eat meat, you want to EAT MEAT, not 3 kg of delicious fat and a bit of meat xD

[@williecfan]

Agree 100%. Love Japanese Wagyu and it introduced me to a whole spectrum of food I've never thought I would want. I always recommend Japanese Wagyu A5 at least once to people, but hands down Australian grade wagyu is the best if you want a better balance of meat and fat.

[@unclefatback]

Anyone know what happened to mau mau? Is Guga dry aging him for a future episode?

[@dennist.8210]

To put it simply (for many people at least), you'll want an Aussie Wagyu MS7+ if you want a perfect balance of meat/fat and looking to eat the whole steak yourself. It is cheaper than A5 but still unbelievably delicious. You'll want the A5 Japanese Wagyu when it's a very special occasion and you want to have something incredibly rich. It's perfect if you're eating it with friends/family - with each having just a few slices of it. 😃👍👍

[@trevipp]

The Australian is already better.

[@albux]

It's not that Australian wagyu is inherently better. There is Japanese wagyu A4 no. 5-7 that has a more reasonable amount of marbled fat.

[@AndersonsSmokeShow]

I think I need to get myself some wagyu!

[@SvviftDeath]

I had the Australian Wagyu after watching your other video where you opened a restaurant for a day. Everyone who tried all the different stakes and side dishes also said AU Wagyu and that is what convinced me to try it. I can say it is the best cut of meat I've ever had and the only disappointing thing about it is that I can't eat it every day.

[@spock69enterprise]

why can't you eat it everyday? is it bad for your health too much fat or something like that?

[@11alt56]

@@spock69enterprise too expensive

[@supersquat]

Why didn't picanha get any love??

[@s1gne]

I wouldn't want to be in your shoes.. Testing wagyu steaks on an regular basis just to show the people which ones are better than the others, making hard decisions, making sure youre palette is cleaned with a sidedish just to make sure your opinions are correct. It's a tough job but someone has to do it i guess. I'm glad you have dedicated your life to do this for us so we don't make the wrong choices. 😘

[@rogermccaslin5963]

9:00 Wagyu has it's issues... Yeah, for me it's the price!

[@davidloh4342]

The Aussie meat industry should bring Guga and his boys over to do a few videos.

[@spartacus778]

Congrats on 4 million subs Guga! You and the crew deserve it! Here's to another 4 million 🍻

[@joeyexel17]

Its at 3,99 😭

[@chairforce664]

I often eat A5, but tbh I prefer angus, A5 is nice, but most of the time when I eat meat I'd rather eat it for the meat, a5 is mostly fat , I prefer cooking it with other foods than eating it alone, to use the fat as flavour with other foods, like rice for example.

[@bastimixacoustic3958]

First time ever I had Wagyu was some small strips of Japanese A5 from a tasting package. I instantly fell in love with it and I still have to try the real deal. However, afterwards I tried a New Zealand A7 and I gotta say it came very close to Japanese one on all counts but at a fraction of the price (and you can eat the whole thing, as they said), so anytime I can get my hands on that one, I'll be a happy camper!

[@Destamoon]

The First Light ones?

[@ragazzosudato]

"I have limited budget, what should I try? " Proceeds to show the most expensive cuts of meat in the world

[@jikes7297]

Me: hey Guga, I’m on a budget. Which steak should I get? Guga: let’s have Wagyu and find out

[@MarleneAngel09]

Thanks to inspiration from Guga after years of honestly having no confidence, I cooked my very first steak tonight using his pan-fried method. My bf said it's the best steak he's ever had! 😌 My plating needs work but I am so proud of myself. I'm 41 you guys it's never too late to find something you can be passionate about and just go for it! Thank you Guga ❤️

[@mawi6665]

Make dry age coconut steak and black pepper and garlic powder dry age steak add salt before cooking

[@kwagz3314]

I can this video was incredibly expensive. But surely it was worth it, since it’s all Wagyu. Great video today, Guga. Hopefully Squid Ink Dry Age will be soon. :)

[@Dominikmj]

Hi Guga- as always nice video… Please consider to test out the hybrid (half dry aged - half fat aged/wax aged) aging method. And why not directly trying out to use cocoa butter for the fat aging part?!

[@thedeeprot]

👋👋👋

[@Alexis-tf8xx]

Guga, try the 'bananinha'. It's a cut i recently discovered in Santa Catarina, Brazil. It are small pieces of meat, cut near de ribs (i think). Perfect ratio fat/meat to my opinion. Best one-biters to put on the grill, for not such a high price per kilogram.

[@Geopoliticstoday2]

Im looking forward to the grand opening of the Waygu Heart Clinic.

[@usamaepekonis]

You know the steaks are good when the sides is almost forgotten

[@buskermove8927]

Try Australian MSG. Chicken Salt!

[@enriquefitness540]

Guga, I'm amazed on the amount of salt that u use, could u a video trying no salt, medium salt and ur normal amount of salt?? I'm so curious if u would even like the food without the seasoning, I love your vids!!

[@joed6207]

this would be cool for all of us home chefs to find out

[@user-em8fq2ev4b]

And while u are at it, you can also test for pepper and garlic powder! You always use them as if they are guaranteed to be good at that amount. TEST IT!

[@spoilerspree6027]

there are a lot different salt type and they have different measure to use. even same type of salt from different brand might have different measurement.

[@yohohoho1722]

Someday I’ll buy your book. I need to buy grill first

[@LabCat]

I could see Leo starting his own food review / cooking channel, or at a local news station as their restaurant reporter. His camera control and voice delivery is on point, and he's easy to listen to. Thank you Guga and Angel for bringing him to the channel, he is really an asset.

[@Kritacul]

Congrats to hitting 4 millions subscribers Guga. I remember subbing to the channel a few years back before you even had 1 million subscribers. Here's to bigger things not only for this channels and your others but to you and your family.

[@grifthegray6244]

Guga makes wagyu like it's absolutely affordable meanwhile I'm here like I ain't ever gonna be able to afford to try one *sigh*

[@EzAzAbc]

I am 29 years old and I just had my first steak a month ago. I didn't know I could eat something and have my mouth still water while I'm eating it! ( I had it medium rare thanks to you guga)

[@diceymaan]

I had Australian Wagyu Filet Mignon and it ruined every other steak for me. It's difficult to explain how tender and juicy, yet meaty it is.

[@GazEdwards8690]

You need to dry age with AG1 I think it will be interesting to see what it will do to the steak.

[@HeadtoTailBBQCooking]

I will have to stick with cheap Boston butts to eat & Cook. Not because I don’t want or like Wagyu but because I am not in that tax bracket 🤣🐷

[@kayess656]

what happens if you use table salt, try all salts on each steak to see the difference.

[@CJ_F0x]

Yeah, it took me a while to get right, but the last time I made Australian Wagyu Picanha, I think I nailed it. Like you guys said, pretty tough to get right, but once you got it, you got it

[@matthewbussler760]

GUGA!!! Where do you recommend I purchase some of that AU MS7 and Japanese A5?? What delicious looking stuff... Thank you!!

[@-POISON-]

Guga, just do this Ultimate Steak: A5 KOBE Tenderloin, dry aged for 30 days, cooked sous vide, seasoned with salt, pepper and MSG, charcoal seared and basted with butter of the gods.

[@ryanawilson8549]

Being able to write off Wagyu as a work expense 😆

[@johnweir2056]

Guga I love your expertise but I have a challenge for you and Joshua Weissman and BBQ pit boys and Sam the cooking guy. How the hell I thought of this I don't know but what would happen if you would mix southern bbq brisket with Italian pasta 🤔

[@haros2868]

From the point that guga started making swedishes, every potato kind, other than gold potatoes, has went extinct..

[@davidmogilewicz3254]

I have gone to eating NOTHING but American waygu picanha. It has a great marbling, it’s picanha, and it doesn’t break the bank. My wife doesn’t allow me to buy regular choice or even prime stuff anymore. Wait for an online sale and stock your freezer and you won’t be paying much more per pound then your local supermarket for regular ribeye or something similar.

[@santhinal7767]

Are you ever going to make Korean Hanwoo beef on this channel? Its apparently Korea's answer to Wagyu where instead of being super fatty it has the most intense beefy flavor in the world while being super tender. I am super interested to know how it compares to Wagyu for you.

[@michelgrassmann2625]

Love you Guga... but this japanese wagyu you have isnt the best. In Japan the wagyu is some grades better. Would love tho show you. Nice Trip with the guys. There is a place forbes named best wagyu Restaurant. I would love to See you there ...and be Part of it if its possible. Thanks for your videos

[@stevenshelton3828]

Damn, I thought the Australian Wagyu would be a little better than USDA Prime, but it was so much better! Thanks Gaga, now I am going to go broke. 😂

[@boarbot7829]

Hi Guga, please dry age in edible dirt/ clay! It would be so interesting to see what tones and flavours it would give the meat! This is the 109th time asking btw.

[@gpdu57]

I agree, I've had kobe before, and for me it's just way too rich, it was delicious, but I prefer Australian Wagyu.

[@ciaran212]

You should try different country wagyu like English, USA, Australian and Japanese and see the difference

[@HHGLowBob]

Hi Guga, can you try to import Iberico Beef, the meat of the old cow. It is said to be the tastiest beef as the cows are way older than modern industrial produced beef. The cows have way more time to mature and create unique flavours!

[@Methodman88]

Im in Australia, and I still dont know where to get Australian Wagyu from. The steak they sell in the supermarket is of the lowest grade at premium prices. We get ripped off here

[@TheBarksdale95]

Interesting to see them recommend the australian wagyu. I agree, the one time I cooked and tried A5 NY Strip I actually didn't enjoy it at all. It's not at all like a steak, it's more like steak flavored fat, which is not what I want in a steak.

[@chokeassracing]

I just had wagyu a5 today! It’s amazing!!! Nothing like I’ve ever had before. Thanks for inspiring me brother, I’ve been wanting it from your videos!

[@Voltar_99]

I’m assuming your wallets still hurting from that purchase a year later?

[@chokeassracing]

@@Voltar_99 Actually it wasn’t too bad since I had it in Japan. It’s still expensive but it does not hurt your wallet as much as if I had to import it

[@Voltar_99]

@@chokeassracing ah, yep I’ve seen the price difference on this channel, just goes to show how ridiculous the markups with imported stuff can get

[@chokeassracing]

@@Voltar_99 yeah i think it’s also cause of Japanese export tariffs and things like that and maybe even how customs bureaus tax luxury goods

[@Voltar_99]

@@chokeassracing that too

[@ziggiz88]

Feel like the videos are on repeat 😅 Says the same things, same music, same side dishes, same provocative Leo smiling 😂🤷‍♂️

[@basschannelsa7155]

Definitely would like to try that Australian steak

[@fullup91]

Arugh! GUGA you're making me HUNGRY 🥩🥩🥩

[@haros2868]

His crush is a crust He has feeling about this filling He is gonna marry this marinade

[@omulamfibie]

Guga's out here really trying to convince me that I can live fine with just 1 kidney.

[@SoldierSide88]

7:43 I think this is absolut average size. Nothing to complain about. *sad wimp noises*

[@marestgondev]

australian wagyu just annihilated the overrated japanese fat wagyu, i´m so happy right now

[@charmainevandiford6622]

I am a little surprised. I would have thought the Australian Wagu would have come in third. I see the reason now with the 100 Japanese Wagu. Great comparison. The best of both.

[@DJTCOOPS]

I wish I was lucky enough to have wagyu punch me in the stomach! Maybe one day 🙏🏽

[@juggawest]

This is why tea is served in Asian restaurants to melt the fat building up from juicy meat!

[@howlingcommandose]

Just recently had my first wagyu hamburger. Heavenly it was.

[@fallenazrael5291]

Guga im gonna keep commenting till I get these: -Flavicol Dry Age Steak -Flavicol Compound Butter Steak -Flavicol Burger -Salt Dry Age Steak -Dry age burger (Ground 35 day Dry Age Meat) -Dry aged burger (Dry Age patty for 35 days) - trimmed -Dry aged burger - Untrimmed. Pellicles and all. -Regular meat + wagyu fat burger -Wagyu burger + extra wagyu fat (50%?) -Regular burger cooked in wagyu fat. -Regular Steak Souvide submerged in wagyu fat -Wagyu fat ice cube burger -Regular Steak deepfried in Wagyu Fat -Filet Mignon Injected with Wagyu Fat -Filet Mignon deepfried in Butter

[@spiffyavatar3611]

keep going!

[@RiskOfBaer]

I have not eaten any Wagyu myself, but from your descriptions I have to agree that I would most likely prefer the Australian one the most, not just as a first time choice but overall. I can definitely see the appeal of the overwhelming flavor of the A5, but it really doesn't sound like something I would actually enjoy eating after I tasted a bit of it. It's like eating a waffle with a ton of delicious and rich sweet toppings, you will love your first couple of bites but after that it would just be too much. And too much of a good thing is still bad. Also the texture, I am very much a texture person first and then the taste second, and from your description the texture of that A5 fillet might've been too much for me as well. I understand liking your meat very tender, I do like it like that too, I'd eat fall of the bone tender ribs any day of the week! But as soft and melty as butter? Again, as a one off tasting experience that would be fantastic, but eating a lot of that as a dish? I think that's TOO tender for me.

[@chickencurry7642]

Viewers ask for steak in a limited budget, Giga goes ahead and cooks wagyu

[@animefan73]

Finally pulled the trigger and bought an Australian Wagyu NY Strip steak for valentine's this year - hands down the best steak I've ever cooked/tasted. High price of admission, but absolutely worth it.

[@johnnickolas24]

OMG this video has me drooling! Can't wait to get the chance someday to try all the different wagyu steaks

[@RoninDosho]

I haven't tried ANY Japanese wagyu steaks at all. I have had Australian 1/2 wagyu beef, from a rancher friend in Texas whose family cross-breeds by artificial insemination, with Red Angus. It was amazing!

[@mrchappuis]

It’s be great to see other marbling scores like Japanese A3 v A4 or Australian MS9+

[@yuanfurbax]

just buy 3/4 Australian and 1/4 Japanese

[@F1_LightsOut]

The steaks are high

[@goldilock3750]

At this point I feel like we really need in depth explanation of how you cook these steakes because whenever I try to mimic what you do, the results are NOT juicy

[@wongjefx980]

I know that I should be using my cast iron pan for steak, but I seem to get better crisp on my non-stick pan. Help, confused 😩

[@pineapplesideways3820]

Because your cast iron isn't seasoned properly and the the sear sticks to the pan

[@blimblam4954]

Idk guga but that filet mignon looks average to me

[@paddystash555]

Maybe I'm the only one but I can eat a pound of Australian wagyu and not have any stomach discomfort afterwards. Not so sure about an A5 Japanese ribeye. 16 oz of that might be a little bit much but I would happily give it a shot

[@MagnokTheMighty]

I thought Picanha was the best steak. Sad not to see it here 🙁

[@samsibert7569]

Guga. Dry age a steak in garlic paste/ garlic butter

[@Chris-8330]

Day 20 of asking for you to sous vide a steak in a hot tub

[@GamersUplink]

Try marinating in white onion juice. I did that as part of a Turkish dish I made last year and it flavored and tenderized the meat so nicely.

[@felixlandry7119]

He actually did that already.

[@Maniseesbothsides]

2:22 Top right corner of the screen..... I guess the gnat loves gugas cooking as well 😍🤣