1 Million Special: DRY AGE Most EXPENSIVE Steak on Earth | Guga Foods

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Oct 09, 2019


1 Million Special: DRY AGE Most EXPENSIVE Steak on Earth | Guga Foods
1 Million Special: DRY AGE Most EXPENSIVE Steak on Earth | Guga Foods thumb 1 Million Special: DRY AGE Most EXPENSIVE Steak on Earth | Guga Foods thumb 1 Million Special: DRY AGE Most EXPENSIVE Steak on Earth | Guga Foods thumb


  • 1 million subscribers Angel! There's a million people. There's a million people
  • that click that subscribers button to watch our video. Guys I'm I'm forever
  • grateful I am so thankful. Thank you so much for subscribing. One million!
  • I don't know what else to say man this is so.... Don't cry Guga, don't cry bro.
  • I'm not gonna cry on this video because this video is a
  • hundred percent dedicated to all of you. Thank you so much for subscribing now
  • roll the clip. I think he is crying.
  • Ever since my first experiment with dry-aging which was a bone-in ribeye man
  • I've been addicted to it. After that I jumped right into dry-aging of brisket
  • for 60 days and boy was that amazing. All I have to tell you it was a waterfall of
  • juice.
  • Then I stepped up a notch and went to butter dry-aging
  • which was good he actually gave me confidence to start with Wagyu dry-aging.
  • And my first one was a beautiful dry aged picanha that was almost like an
  • out-of-body experience.
  • After that my confidence went up and I dry-aged an
  • Australian Wagyu marbling score seven and let's just say that was the icing on
  • the cake. But everything I have learned with dry aging has led me to today.
  • This is dry aging Japanese Wagyu a5 the most expensive meat in the world. So let's do it!
  • This is the holy grail of beef the real deal and I can prove it and even
  • before opening the package you can see this is something special. When you buy
  • real Japanese Wagyu a5 it comes with a certificate this is a hundred percent
  • authentic. Do not be fooled my friends that is why
  • I have my own meat dealer. These are all the information about the cow; how much
  • it weighed, the day it was harvested, it's aged , and the opposite side is the
  • information in Japanese. Believe me when I tell you this is not easy to get and
  • without my meat dealer this would have never been impossible. # thank you Emilio,
  • you are a true friend. Even opening this is an experience on its own it's like
  • the Super Bowl of all beef. And I know exactly what you're thinking if I get
  • this I'll be nervous opening it. Trust me, I was! After opening everything here's what it looks like.
  • To really find out if it's worth dry-aging it, I want to split it in half.
  • By doing so we're gonna have one half dry age and the other one is not this
  • will be a true comparison to see if it's worth dry aging and a priceless meat
  • like this. And once I cut it open here's what we got
  • This half will be our control. And in order to preserve its freshness the best
  • way to do it is to freeze it so I started by cutting some beautiful steaks.
  • All those beautiful white spots throughout the meat is intramuscular fat.
  • For that reason the outer fat is just not necessary, and it can be used for so
  • many other things you've seen on my channel. So I like to do what's called a
  • super trim which means to extract all of the external fat. Once that's done I'm
  • left with the most incredible steaks in the world.
  • To ensure its freshness and compare with a dry-aged I'm gonna be freezing them
  • for a total of 35 days, then I'll be thawing them out to compare. I want you
  • to remember that there is no waste I save all the Wagyu fat for different
  • experiments that you've seen on the channel. Including that $1 wagyu that
  • I did a few videos ago. To dry-aged it I'm gonna be using the method I trust
  • the most and it is called UMAI dry. This is not a regular bag it is a special
  • membrane which looks like a bag. It basically allows moistures to escape
  • without allowing anything bad to go back in. Allowing you to dry aged at home
  • without any special equipment. You saw it when I opened the bag it was completely
  • dry. In order for the UMAI dry membrane to work. It needs to have
  • moisture. Since there was no juice in the bag, we can substitute that with water, so
  • I lightly coated every single surface. Now all there's left to do is bag it up
  • and vacuum seal it. Using a special fabric that comes with the kit it allows
  • me to use my regular vacuum sealer. To ensure my seal is tight I like to seal
  • three times. Once I was done you can see that the membrane is in full contact
  • with the meat and that is what you're looking for. When putting on your regular
  • refrigerator it is important that you have airflow throughout the whole thing
  • so for that I like to use a cooling rack underneath it. Now there's nothing else
  • to do but let it dry-age on my regular refrigerator for a total of 35 days.
  • Once the 35 days were up, I removed it from my refrigerator and opened it up
  • and once I did, this is what it looks like.
  • I've done a lot of dry aging and
  • nothing looks like this. The fat melts by the touch of my hand. Even after dry aged
  • this still happens. Also the color is quite unique I've never seen anything like it.
  • But now it's time to open it up.
  • it seems like that red color is completely gone.
  • Normally when I cut a dry-aged that red is so nice, but here there's almost
  • nothing just a little bit towards the left. Like every dry aged steak you must
  • remove the pellicles. That's the outer layer skin formed with the dry aging
  • process. Since every piece of meat I'm trimming out costs a big chunk of money
  • I am being extremely careful. Then like the previous steak I've also decided to
  • do a super trim so I can save the fat. Once all of them were trimmed
  • I also defrosted the fresh one and put them right next to each other and this
  • is what they look like. The dry aged on the right and the other one on the left
  • But now the most exciting part for me is to find out what they'll taste like. To
  • make sure we're tasting the steak and nothing else I decided to season them
  • with salt and freshly ground black pepper. But now that you've seen the
  • whole process, I say it is enough talking and it is time to grill the most
  • expensive steak in the world. So let's do it!
  • Alright everybody we have our beautiful steaks right here what do you think Angel?
  • They're beautiful! I know I agree with you they look fantastic when we're
  • searing they look awesome but I know what they're thinking. Because they're
  • thinking this steak right here is totally overcooked because there's zero
  • zero redness on it on this part right here. Oh on this part but over here red. Over here is red.
  • I don't know why it's just how it is I guess. I know why I think I know why and
  • I have a theory why. Because of the dry aging? Because of the dry aging Angel
  • knows what this experiment is he was here all along with me he could have
  • missed it this is kind of like a Super Bowl of all steaks. Isn't it Angel? Yeah pretty much.
  • it is the Super Bowl. So when you cut up the dry-aged everybody it's not as red.
  • It was taken out at a hundred and twenty degrees Fahrenheit so it's
  • definitely not not overcooked. Both of them are the exact same temperature. But
  • I think it's enough talking we have to try them huh Angel? which one you want to
  • go for first. Well let's go for this one here first no?
  • Let's go for this one here so that we can really you know try to remember. Its
  • been a long time since we don't eat no wagyu. You agree? Yeah its been a while. Look at it, cuts like
  • butter it's just butter everybody. A5!
  • It is so amazing it is an experience it is hard to describe. Describe Angel.
  • It's A5 baby! It is the ultimate steak bro. It is the ultimate steak. Now I know you
  • can't wait anymore let's go for it Angel. We got to compare them bro let's see what we came for.
  • Let's see what it taste like I almost got two. Alright buddy Cheers.
  • hmm-hmm
  • oh my God
  • Wow. I just made A5 better!
  • Wow very beefy everything that this steak has
  • times two is on this steak right here. There is a very mild umami flavor to it
  • from the dry age. It is not overpowering, it is incredible. I see you're going for
  • the second one to test it again to see the difference? Go for it Angel' now I'm
  • I took the part that had a little bit of the red on it I'm gonna take the other
  • part right here which we saw that lost all the red color.
  • You guys see us going
  • back and forth back and forth because we really want to give you guys a good
  • review. It's annoying like that this is so much better than that one.
  • Because then we're gonna treat this on like it's nothing. I know right. And this
  • is not nothing its like the best. This is the best steak in the world, this just elevated
  • the best steak in the world a little bit more everybody.
  • The Japanese Wagyu A5 is an experience in on itself. You know Angel
  • we are very lucky because not a lot of people will ever be able to experience
  • something like this. They don't sell this kind of thing. I don't even know how much
  • this would cost. If this is the most expensive meat in the world imagine this
  • one. Well I don't take it for granted I will eat it, I will eat it.. I don't have any idea how
  • much this would even cost everybody. This is how you know the next level
  • it is. Is it the best thing I ever ate in my life? Yes it is.
  • Will I ever do it again? Yes I probably do it again. I thought you were
  • going somewhere else with that. No I know you're gonna be like no. I mean I'll do
  • it again I just have to you know sell my house and sell my car and everything.
  • But it is incredible it is an experience on itself. Just like expected, a dry aged
  • steak is better than a regular steak, and when you take the best steak in the
  • world and you dry-aged it it just becomes better. And you can really see
  • the marbling in there the slice of marbling. Oh yeah you could see where happening right
  • there. Anyway guys these are the results. I know you guys wanted to see it and
  • here it is I hope you enjoyed this video. If you do enjoye this video make sure
  • you give it a thumbs up. If you're not a subscriber, be sure to subscribe for
  • future videos. Remember if you are interested in anything I use, everything
  • is always in the description down below. Thank you so much for watching and we'll
  • see you guys on the next one. Take care everybody.
  • But the only thing that can make this better, you know what?
  • Nothing. You're probably right.
  • But instead of having one Japanese Wagyu A5 dry-aged, I have two.
  • And I gotta run some experiments with it.
  • See you on the next one everybody take care bye bye.
  • Before Angel eats all of it. Oh hey where you going with this. Other family members need to try.
  • No
  • It will not be fair. Guys I have to go. I see on the next one

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1 Million is almost an unreal number for me to comprehend. All your support is awesome and I am extremely humbled by it. Cooking and experimenting is my passion and share that with 1 million+ people is amazing. Today I experiment with the world's most expensive meat, Japanese WAGYU A5! This is the Super Bowl of steaks, the best of the best.

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