What I COOK & PAY for a week of STEAKS!

[@GrandWesternSteaks]

Wow now we call that cooking the good stuff!! Only providing the best to the legend himself 🔥 Thank for you being a great supporter of Grand Western!

[@supremelordoftheuniverse5449]

There is so much plastic!!! 😊can’t help but love the packaging 🤩

[@GU_671]

⁠​⁠​⁠​⁠@@supremelordoftheuniverse5449there is so much hate😚can’t help but love the bigotry ⭐️

[@burnburn645]

eeh youre not at all known as the STEAK guy? sous vide an w/e stuff for laughs, sure.

[@trenchiano]

@@supremelordoftheuniverse5449 This might come as a surprise to you, but that's how every company packages their steaks, so shhhh.

[@dingusamingus6402]

@@GU_671 "There's a lot of plastic." "YOU BIGOT!"

[@BreadBoys]

i couldnt afford to even watch this video

[@KingmanSaintsRow]

Thanks to your son, you’re in credit card debt

[@ChubbySenpaii17]

My internet cut before I could finish the video 😢

[@spideymcgee4718]

Not many people can

[@k1ngarthur290]

I can't even afford the electricity to get online to watch the whole clip had to cut it off halfway to make type this comment otherwise my budget will blow out

[@supremelordoftheuniverse5449]

Of course. You are poor

[@jd14985]

Not even hungry right now, but my mouth is watering!!! WOW! Ordered some ribeyes about a month ago for my Wife’s Birthday! We still haven’t eaten them, but it’s getting close! Can’t hardly wait!!!

[@RepubliKING]

I've never seen sexier steaks come from a box in my life! Am I mistaken or does Guga not do T-bone? 🤔

[@CannibalShadow]

Just watching this put me into debt 😭💀

[@whattheconhe]

this video called me poor in 19283 different languages 💀

[@aq5426]

You and me both, friend. You and me both.

[@bobiscius956]

No Benjamin’s?

[@championwarrior1214]

lmaoo same

[@iroegbuemmanuel9326]

😂😂😂😂 here here brother

[@mbailey8221]

I'm watching this on an ipod shuffle

[@elisegeum1514]

This is the entire reason why Angel wanted his uncle to start this channel. I understand totally

[@supremelordoftheuniverse5449]

I don’t understand totally

[@supremelordoftheuniverse5449]

It is not but I admire your enthusiasm

[@GU_671]

@@supremelordoftheuniverse5449I fully understand why , but I’m unfortunately opposed to your enthusiasm

[@supremelordoftheuniverse5449]

@@GU_671 if I weren’t on the opposite side of happiness I could counter my agreement to your comment

[@norbclementerodrig1]

I totally understand that you don't totally understand

[@erikroutson9306]

I have to buy whatever is on sale. But with all the tips I've picked up from Guga, even the most inexpensive cuts turn out delicious. Thanks, Guga!

[@HappyBuddhaBoyd]

Exactly. Nobody I serve has any clue that my Ribeyes are chuck or rounds. Also, the brisket is very versatile and not expensive.

[@GrizzAxxemann]

I always shop sales. Guga is a reference for techniques. And sides.

[@supremelordoftheuniverse5449]

You are well come!!!!

[@GU_671]

@@supremelordoftheuniverse5449you aren’t welcome

[@supremelordoftheuniverse5449]

@@GU_671 I know. My trick is: I get whatever “welcome” I can get and then I overstay it

[@ricantaino8474]

I enjoyed the video because GUGA explains in more detail allowing us to get the visual step by step so that's always a plus.

[@SilkBuckets]

"smiling from here to here" we must protect Guga at all cost.

[@matthewwestenberger6101]

It's ear to ear not here to here

[@HansiOlbrich]

@@matthewwestenberger6101 He's translating a brazilian expression directly, I think.

[@SilkBuckets]

⁠@@matthewwestenberger6101watch the video

[@vitorkk328]

​@@HansiOlbrichyes, I'm Brazilian and I can confirm that this is the case

[@havoc1zero]

@@matthewwestenberger6101 did you not watch the video? 5:14

[@gmollster]

My local butcher has most all of these at much lower prices than what Western Reserve shows. A Premium ribeye is $42 for 14oz, vs locally around $16-18.

[@murdocian666]

Guga is really becoming out of touch, Great Western doesn't selll to non-commerical buyers.

[@CabanonGuitarHero]

We buy half a cow with all the various cut, enough to feed a family of 5 for a year. take a lot of space though and you gotta fork the cash, but it comes down way cheaper than any weekly groceries trip.

[@CabanonGuitarHero]

@@s7r49yeah knowing how your beef is fed & where it comes from definitely helps. look around and shop, there's good stuff for sure.

[@cavemanlift]

If he Australian beef for $16-$18, I'm coming to wherever you are.

[@notchipotle]

it's his friend bro, I bet he rarely pays for the steak lol just getting mentioned a lot in his video is enough

[@littlehasl]

I love the way Guga show that he make mistakes sometimes, it encourages me to cook for my wife without being afraid of failing.

[@bradcarby3765]

There is no failing. You still get food and nutrition. It's more like if you get it exactly right, you win.

[@fureafila]

Guga, how can I know the similar cuts for Brazilian Barbecue? I know chorizo, ancho, fraldinha, alcatra, maminha, but have no clue what a ribeye is 😂

[@natasharobertson751]

Wish I could afford to treat myself. Prices are crazy in Canada for nice steaks. As a parent of 4 i must budget every penny. love your videos been watching sense you had around 60 thousand followers your rise is truly amazing!!!

[@leonidasneves7972]

Guga, você e o Max The Meat Guy podiam se juntar e fazer um baita churrasco estilo brasileiro com Picanha na brasa, vinagrete , pão de alho, coração de galinha e guaraná antártica com limão

[@riuphane]

Forget Max, I want that

[@TugaYondaime]

Muita gente ficaria com água na boca 😂

[@outogetyougotyou5250]

Guaraná Brahama é melhor

[@vitorkk328]

​@@outogetyougotyou5250nunca será

[@OldVikingSchool]

The rib"eye" fat is delicious if grass fed and dry aged, but grain fed and not dry aged? Yeah, I don't like it either.

[@fnaf_craft5999]

we finally are able to see that a youtubers life ISNT THAT EASY😁😁 edit : guys its hard ACORDING TO THE MONEY THE PERSON MAKES AND IF HE HAS ANY WORKERS OR NOT

[@Sniperboy5551]

Nah… it’s pretty easy.

[@fnaf_craft5999]

im a youtuber myself it aint too easy for me@@Sniperboy5551

[@XBluDiamondX]

Considering Guga pays for a crew, I doubt he is still doing the "hard part" anymore. Just talks at a camera for a bit and coming up with experiments. I'm sure he can cook meat in his sleep at this point.

[@seanking4351]

Definitely aint hard compared to a physically exhaustive job

[@fnaf_craft5999]

lol kinda yes@@XBluDiamondX

[@endless3cho]

Guga spends more in 3 weeks on steaks than I get a year being disabled. Granted, he offers ppl so much and does so much that he deserves every penny. 🙏🏽 God bless.

[@bunns420]

What exactly does he offer people and do other than make stupid “experimental” videos. Wastes food most of the time too.

[@garagatza]

@@bunns420 he does it to inspire. I may not afford what he does, but I definitely picked some good stuff from him. Take it or leave it.

[@Sniperboy5551]

So how much do you get in a year?

[@devletbek]

@@Sniperboy5551 15k I think

[@endless3cho]

@@Sniperboy5551 I guess if I break it down accurately it might break 15k. However, SSD overpaid me for one month so they've been taking some out each month to get back the money.

[@FireForEffect1533]

Regarding your comments on ribeyes. I hear you, this is why I HIGHLY recommend buying primal roasts and cutting your own steaks. With a ribeye roast you can separate the ribeye filet from the Ribeye cap and even treat them as separate kinds of steaks while saving a lot of money.

[@Discoveryjamie]

Only here because I’m bored.

[@RipVanAllan1983]

I have a question Guga, you always show how to cook steaks on the round grill and to rotate the grates, but what are your suggestions for people who cook on grills with rectangle grates, like a smoker that can be used as a charcoal grill? Please do a video on that and show us how to cook better on them!

[@volpieee]

I think you just move the steaks manually to the other side, but I'm not a cook whatsoever, so you probably shouldn't listen to me)))

[@glennquagmire34]

Still the same method, a hot side and a cold side, the difference is you just move the steaks yourself.

[@professorzoom2108]

@@glennquagmire34👈This guy knows how to do it if you have a rectangular grill

[@josephengelmajer9668]

@@glennquagmire34the one difference between this and Guga’s method on the round grill is that the reason he turns the grates isn’t just to move the meat, it’s so that the grates cool off and don’t burn grill marks onto the steak and instead you get an even crust

[@danijahmcgowan674]

Keep the heat up or on just use the less lit side or use a higher rack

[@haros2868]

4:28 why you're demonstrating like pork flavor is something bad? Like it doesn't taste like pork is an advantage? I seen you devour bacon, but when it comes to solid meat, only wagyu's. Plus, wtf, 5000$ no wonder why you treat some of your expensive ingredients like ordinary supermarket stuff

[@gravitydivide2576]

You know, as a subscriber and instant fan of Guga and the family aince their beginnings. I was thinking yeaterday as I was rewatching the video he reacted to Gordon Ramsey. I was thinking as myself. GR has a massive multi million hospitality empire and is super famous and rich, Guga is famous, loved and above all built an amazing community, maybe he doesnt have a hundred global restaurants or worth billions, but who would i choose hypothetically to be. Absolutely Guga, the life he runs is happy, fun and down to earth. Money and fame means nothing of you don't have people to share the love with. Also he is frikken an amazing guy, enough said. 🎉

[@faceofdead]

How is your heart condition bro?

[@bonsaikitchen]

🔴 JUICE - SREBRNA DUGA 🟢 JUICE - LAGIARE 🟠 JUICE - MARSEILLE 🔵 JUICE - GANGSTA 🟡 JUICE - NO PROBLEMA

[@SnapGrapplePop]

I’d love to see Guga compare beef streaks against things like tuna steaks and magret de canard

[@ooVlad]

would love to see you try a chorizo burger sometime, I made one recently and the gist of what I used was 2/3 beef, 1/3 chorizo ratio for the patty, fresh homemade pico, french fried onions, shredded lettuce, sour cream, on a toasted kaiser bun and some slices of lime on the side to squeeze on as you eat. it was my own random idea and it came out quite tasty

[@crisritter6481]

Guga you are spending too much money in expensive meat, but you can create better steaks by doing the eye of round buttermilk tenderizing and wet age!!!

[@emerillg]

Guga, you're all right, man. I really enjoy your videos. I love seeing the experiments.

[@catmus1506]

You are an artist when it comes to grilling. My mouth waters every time I see a thumbnail of your videos. 😋

[@marronsarett]

i love when you tubers are transparent!!!

[@DMalek]

Lmao I see what you did there

[@SafeSpaceGaming1]

@@DMaleki dont get it

[@DMalek]

@@SafeSpaceGaming1 this vid is clearly just a huge ad for his meat dealer

[@Michael4Reall00]

It would be awesome if you could import Hanwoo beef with grand western steaks or another provider for your videos

[@thatgun6726]

Guga, Angel and Leo: "Despite what you guys think we dont eat steak every day." Also guga: "I spend 5000$ on steak every week."

[@dreaminginnoother]

I always felt the same way. I prefer ny strips over ribeye for the same reason. I also prefer a good top sirloin. Watching this video while eating a picanha.

[@niklasriva7053]

What about BUTTER ?? how many metric tons of butter is used each month???

[@cadburybunny]

Once people start flexing how much they spend/waste on food ... that's when I peace out. Children and women are literally starving to death in Gaza, the Congo and in the United States. Food insecurity is at an ALL time high. Corporate Greed (which capitalists try to nickname inflation) is out of control. People can't even afford steaks ... but you wanna brag about how much you literally WASTE on food for a "show". BAD timing and very poor taste. Have a blessed day and be better Sir!

[@mpbc48]

I get what you are saying, however, if you had done any research at all, you would have found he is very philanthropic in many ways.

[@abdelrahmanehab2200]

This my very first time seeing meat unboxing… guga is a legend

[@TheAnderschristian]

I really like Guga`s channels, and he deserved the success. But isn’t $5000 a bit excessive and a waste of resources for creating content on KZbin? I am aware that he earns more from his channels, just talking about the morality of it all.

[@Horerczy]

His channels are a business and the money he spends is an investment in keeping them going so he and his crew maintain their livelihoods. How is that a moral issue? 🙄

[@danielmullin9458]

Wait it’s only 5k? You must have a crazy Meat Dealer!

[@hauntastic158]

You are a meat god Guga. I live vicariuosly live thru you.. I hit my local Shaws market twice a week to get 50% off meat and use your recipes.

[@expertagentinsurance3934]

Guga, do you really wait to pull the steak at 135 from the grill? I usually get 11 degrees of temp rise during the rest period. Whenever I pull at 135 it's way over cooked by the time I slice. Would really like your advanced tutorial on this topic. Thanks sir.

[@jamesross1003]

Guga may or may not answer, but in a way he already did. In the video he said not to have your grill too hot. My guess is that your grill is way too hot. It takes longer to cook it on a cooler grill, but basically what you are doing on the hot side is just developing a crust. So keep your grill in 2 sections a direct section with coals underneath and an indirect heat section with no coals. Use the hot side for searing the crust only and move as fast as possible to the indirect to do the actual cooking. That way once it leaves the grill at 135 degrees it will not continue to cook for as long(ie...temp raise during cooking). That way you will end up with an end temp of 142 to 145 which is medium rare. If you still are having trouble after doing these things, start pulling your meat from the grill at 130-132 and let it rest on a prewarmed plate(stick the plate in the microwave for a couple of minutes before placing the steaks on it). This should help solve your problems. Make sure to use a good quality meat thermometer. Enjoy!

[@jamesross1003]

Oh yeah, also flip your steak about every 30 seconds or so when on the hot side. Catch is your want to render the fat and also develop a crust not vaporize it so that it drips onto the coals then vaporizes. Lump charcoal will also make the job much easier to pull off correctly. Best of luck on those steaks.

[@udavid_01]

Does anyone know a good meat-shop for delivery in europe?🧐

[@nickrusso86]

I'm thinking of ordering some steaks to try a picanha for the first time. Looks like they arrive frozen. What is your process for thawing them before cooking? Do you just put them in the fridge for a couple of days? Defrost at room temp? And if you're going to Sous Vide, do you defrost first, salt/pepper, and then re-bag them to cook?

[@CanalGabrielCoelho]

This is a serious question: why is that picanha so big? We consider too big picanhas to not be actual picanha, but "coxão", I guess a wagyu coxão duro would still be delicious, though...

[@titoniciasg.t.dasilva7115]

FINALLY someone speaks the truth about Ribeye. I cannot stand making my steak and have this huge blob of hard far in the middle

[@inspiredjaguar5797]

Separate the eye from the cap and cook it separate. Trim the fat.

[@Ironmannnnnnn]

I prefer pork belly over brisket bc the crunchy and crispynes

[@briandurant19791997]

I love my burgers nice and thick

[@notold37]

And Australia has great beef and lamb, we love it, great video Guga, cheers from Melbourne Australia 🇦🇺

[@Azzury.]

Honestly it’s hard to find truly high quality meat though. We see, to export it more than make it available domestically.

[@bigscreenbird8198]

So how much does he spend?

[@Eaglesman3620]

I enjoy these more behind the scenes type videos. Granted I feel poor when I choose my choice ribeye from my Publix compared to watching Guga but this type of video is a nice change

[@XBluDiamondX]

I wouldn't think too much on it. The price of beef has skyrocketed over the last decade to a point where I am thinking it's not worth eating on any sort of regular basis.

[@Dman_Da_Goat]

Lol i cant even afford the cheapest steaks around. So dont sweat it man. Im hungry everytime i watch his videos. But his entertaining entertaining

[@Datsun7705]

@@XBluDiamondX I'm willing to bet Guga is the reason why the price of beef went up so high. He's buying a lot of it.

[@Teyz1989]

Max the meat guy is known as the steak guy on KZbin

[@benangotti3281]

I had to put a bucket under my mouth watching this. The drool was too much.

[@timli1830]

Early! Yesterday was my birthday! Thank you so much Guga for posting this video today! You guys have made my birthday even better!

[@sabbialmighty7249]

happy belated birthday my g

[@timli1830]

@@sabbialmighty7249 Thank you!

[@dicey2988]

Dry age a picanha in compound butter!!!!!

[@kumasu321]

Thanks for this video. I love behind the scenes type of things. It's also helpful in a way.

[@mickk3943]

I reckon this would have to be the best unboxing video on youtube 🤤 I live about a 5 minute drive from the Jack's Creek Head Office and their warehouse here in Australia, I really need to head down and get some meat!

[@UNOH_Blitzkrieg]

This is for a week?😭

[@dhrekkin9055]

With summer sneaking up it's time to take a trip to my local butcher. Watching Guga has shown me what to look for in a steak as far as marbling and quality, so even though I'll never in my life be able to get my hands on A-5 wagu, I can do pretty well. Also, more often than not a local butcher shop will be cheaper for the fancier cuts than a normal grocery store.

[@josephpedone2004]

My local butcher has recently started selling Australian ribeye, ny steaks and he is waiting for filet mignon… I’m so happy 😎👍

[@pursnikitty]

It’s why Australians put up with the spiders and snakes. For the steaks at the local butchers. The only imported meat I even see at my butcher is Japanese wagyu

[@BantheDan]

One time though I had a thin (half inch) ribeye and I don't know what I did but the the eye rendered perfectly, more so than usual. I did Guga's recipe where you add the nashville powder before adding the korean chilli butter. So it may have been the extra heat from the sugar in the rub and the fact the steak was cooked only on the pan as it was thin. The entire eye was basically just like beef butter, it was insane, as soft as melted butter and very flavourful. Best steak ever

[@robinwells5343]

Just lost so much respect for guga in this video... ribeye is king

[@c.atoffer1146]

No it's not 👊💥

[@vascodawilson]

Man, the editing on this channel is just PRIME! Cracks me up

[@icecold7]

is there a specific reason to avoid pepper and garlic powder on the picanha, or is it just tradition

[@Sentryunit582]

Just tradition

[@MrBlkburn]

Guga I must say! Beside your stakes looking great, recently, YOU are looking great! I can see you are working out and taking care of your body! The results are visible and I am sure you are feeling better too. Keep up the good work and be sure I am proud of you! Keep it up!

[@zestynotions]

I thought it was cool to get more of a look behind the scenes, cheers Guga!

[@eldarblog]

I love that Guga got here by the sheer strength of his personality and will to succeed

[@RolandSchlosser]

Why no shipping outside the US :(

[@HellOnFourLegs]

I'm still waiting for Guga to make an affordable BUT GREAT mortadella sandwich for the humble man to eat fine, something that is not only for the rich and disconnected but for the real people from Brazil and Latino America to enjoy, I'd like to see debunked if the food is good because Guga cooked it or he just seems good because the expensive ingredients are carrying... no expensive bs and lab equipment, only the things people living on minimal wage can afford

[@aot-chidori1724]

You know Guga if the packaging is not tight then Its not Right -Have za Bepzi my friend😂

[@sham13nkenwvl97]

Video idea 💡 do not eat meat for a week

[@Scerttle]

OK, I really REALLY enjoyed the indepth explanation of how Guga likes to cook the steaks at the end. Usually the cooking part is all flash and no explanation (which is very fun, don't get me wrong). But this slow explanation was a nice change of space.

[@Scerttle]

Great video, I liked the behind the scenes look a lot.

[@Carfish11]

Grassfed lamb is GOATED

[@LucrativeLogan]

Buying a fully cut and processed half cow soon and watching this just made me more excited lol it wont be Wagyu but still pumped to have a bunch of ribeyes, fillet mingons and NY strips. I will be able to eat like a rich man for a while. 😂

[@Damoinion]

I love the background information. I do hope all that packaging is enviro friendly.

[@Tonyhouse1168]

Styrofoam isn’t biodegradable.

[@Tonyhouse1168]

Neither is tape. It’s plastic and glue.

[@Damoinion]

@@Tonyhouse1168 I have seen some supposedly compostable packing and packaging on all sorts of deliveries here, the only problem is, they are all for "hot" compost. Not suitable for my traditional open system.

[@shuraGAMES]

All that for 5000$? I checked the website I think it will be much more than 5k correct me if i'm wrong Guga!

[@billmitchell7731]

Never put garlic on a wagyu steak. Only salt. And myself I hate lamb. Yucky😅😅

[@shazwankhir7865]

Open box, "my favourite", close box. Open big box "my favourite", close box. Open small box "my favourite", close box. Truely meet guy

[@75novaguy73]

*Opens Grand Western steak website. Immediatly sees Wagyu New York Strip BMS 8-9 *Deal Of The Week* on front page. Then sees 79$ each. Proceed to die a little on the inside. Close the webpage and cry in poor* -- Looks great Guga!

[@ajbfwb]

Like myself, Guga is a big Publix shopper. If you need Kerrigold, it's BOGO this week, dude. I just stocked up and my fridge now looks like Fort Knox with all the gold 8oz bricks in there. 🤣🤣

[@HappyBuddhaBoyd]

5K ?????? I love watching Guga cook... but I can make most of those same cuts from the meat my butcher has... for less than $500. Wagyu is good, but not worth the price. Secreto Iberico is no different than a pork tenderloin with a filet cut. Ribeye and Skirt are easy enough to make out of Chuckeye and Brisket. I don't eat lamb, so no biggie. I can get my brisket for $3.99/lb and everyone loves it. My viewpoint is... you gotta learn how to prep the meat. Guga taught me how.

[@Infidak1ng]

Im not Sure if you've tried it already but I would love to see if grinding wagyu fat and normal beef comes close to the flavour of wagyu patties

[@taxationistheft9441]

I remember watching cribs and all those things were cool, but all of us middle class kids were fine with never owning Ferraris or space-marble floors or rugs made of animals choked out by Hulk Hogan. But I'll never be ok with beef entering that category. Now Guga feels like MTV Crib Kitchens. I know Guga's not going for that, but this carbon agenda is bs and needs to be unhappened

[@Cummins6720]

Our local farmer and local butcher have alot of my business. Every 2 years we buy a whole cow. 750 to 800 pounds of high grade beef lasts a long time. About 3500 to have a whole cow purchased and butchered around here. Never go hungry thats for sure. Only thing we buy in store is chicken. But i butcher those myself. Lamb farmer down the road too has 1500 lambs. We buy 2 of those a year as well. Buy in bulk. You save thousands and get much better cuts . Learn to butcher your own meats to your comfort levels as well. Huge money savings if you can learn some techniques .

[@galindoof]

This is so interesting, but outside of the ribeye, I don't know how to identify the cuts without reading the label or being told what it is. Might be a cool video to see how you distinguish the cuts and what part of the cow they belong to.

[@Mark-ke1rj]

Hey Guga, I have a question for you: I gave up beef for Lent, and I want to cook something really special for Easter Sunday. What cut should I treat myself to after going 40 days without steak?

[@billmitchell7731]

GUGA. YOU ARE RICH👍🏻🤣🤣Your richer than Chef Ramsay 🤣🤣

[@TomWittbrodt]

These are individually packed in plastic (I'm only 4 minutes in so...). Can you cook them sous vide in the plastic they're currently in? I'm realizing that they would have no spices but... could it be done?

[@randylahey1822]

I've cooked Wagyu burgers before, I can''t remember if it was 80/20 or whatever. The meat was tasty and all but the texture was way to soft for my liking when it comes to burgers. I recommend you spend your money on a traditional Wagyu steak instead.

[@void.reality]

If you don't like grass-fed Australian or New Zealand lamb, you don't like lamb. Why bother with grain finished. Might as well just eat beef.

[@RyanPerkins-lm7cb]

I still don’t understand what you have against grill marks! To me those grill marks are concentrated flavor! I still Absolutely Love your videos! I’m also quite jealous of all the Beautiful cuts of meat you work with! If I could make one small suggestion, if someone says to age a piece of meat for a ridiculous amount of time, please don’t do it! It’s a waste of a Perfectly good piece of meat! Keep the videos coming! God Bless!

[@tonesbones12]

Guga, please dont lift heavy objects while twisting/turning your hips. It could create delays in video uploads. Jk, please don't do that, it can cause muscle/back issues.

[@Koin2an]

All of that for 5k?? Thats cheap!

[@NichoNiko]

Jesus loves you! He came down and died on the cross for our sins! Turn away from sin and seek out true life through Christ! John 3:16 gives a brief glimpse of what the Bible is all about! ✝️

[@bikeny]

I liked the content, but please, oh pretty please with sugar on top, do not play any music while you are talking. It is distracting. I'm trying to listen to you, but the music just gets in the way. Thanks. Extra bonus: think of how much time you'll save when you don't have to worry about adding the music to the dialogue track.

[@krislong9338]

niice. I definitely prefer ribeye over NY strip, but agree that the cutting is neater with the strip (incidentally, strip is my second choice. I can't seem to find any picanha here and I don't want to break down a whole sirloin primal, at least until I have a chest freezer here). I can never decide what to do with the fat cap, will probably just sear the hell out of it next time I cook one. Also, I bought a grill gun because of you, and it's glorious, haha.

[@SeedsBpoppin]

I just ordered a pork and steak bundle for 300. Steaks are 🔥 too. Glad u have sponsors. Id never

[@terryholdeman9029]

Guga Guga you've got away from why I started watching you. You've went from experimenting turning a poorer quality meat into a good eating experience to buying expensive meat that the normal Joe can't even afford....

[@Parents_of_Twins]

I'm not a fan of rib-eye. Maybe I've just never had one that was well prepared. I don't like having a bunch of fat in my steak. I feel like if I go to a restaurant and pay for a 10oz steak I should get 10oz of meat not 7oz of meat and 3oz of fat.

[@Shsdthzdg]

I'm from Spain. It's called secreto ibérico and not ibérico secreto. Fun fact. It's called secreto (meaning "secret") because it was a secret cut that butchers kept for themselves and didn't told the customers about it.

[@christodreyer5619]

At current exchange rate about 90 000.00 Namibian dollars. Average salary in Namibia maybe 4000.00 Namibian dollars. Do the math!😂😂