"Don't eat a bunch of wagyu at once" *Challenge Accepted* _checks account balance_ *Challenge Postponed*

This is literally the “why I season my cow, not my steak” meme

Yeah, in Japan we normally eat it in small strips paired with rice or grilled veggies or sometimes noodle soop instead of rice. That way it's not only delicious but you can eat quite a lot in one sitting… without having to lie down😆

I mean I'm sure it tastes good, but I feel like I'd get the same enjoyment from a bag of sour cream and onion chips, seeing as I'm low class trash.

Adam: "You would not want to belly up to a big 12oz wagyu steak" GugaFoods: I'm gonna pretend I didn't hear that.

"Rocks, Rice, and Cities" would be an interesting title for a look at contemporary culinary culture in Japan.

Just wanted to say I really appreciate the inclusion of peer reviewed studies in your videos...I know you're a cooking channel but we'll sourced videos are incredibly refreshing!

Watching this on my way home after a long hard work day. The amount of dedication and attention to detail you put into your videos is so admirable. I want to own a restaurant one day and I'm a nerd so I thank you so much for your videos.

Went to an all you can eat wagyu place in kobe earlier this year. Around $90 usd and included unlimited drinks. Each of us ate close to, or well over a pound of beef. What happened in the following hours was as Adam described - intense discomfort and sickness. I would do it all again in a heartbeat.

My grandpa was a wagyu cattle farmer in Japan, and did it until he was in his late 70s. I still remember walking around his farm as a child, seeing and feeding his cows. It's very nice seeing this part of my family's history explode in popularity in recent.

this is a fantastic presentation, and i can not stress enough how much i love that the sponsor helps the person watching participate in the video!

I love how I found myself wondering what exactly wagyu beef was and knowing I could go straight to Adam to get the best answer for what I was looking for

"There is so much intramuscular fat that you almost don't see the INTERmuscular fat." Heck, there's so much fat on that meat that you almost don't see the muscle.

Wait, did he just seasoning his meat and not his chopboard? Who is this imposter?

Kudos for pronouncing Wah-gyu correctly, instead of "wag-gyu" like so many other youtubers. Great observation on the Japanese culinary aesthetics. When they want the experience of a certain food more intense, they offer a little bit of it, make it the best they can, and contrast with something completely different. In the west, when we want to intensify an item, we just offer more of it, like Doritos flavour blast.

This is the best explanation/description I've heard of eating wagyu. Why I like Adam's videos.

I love how adam describes this. It’s not just “it’s so good you have to try for yourself” like everyone else. He describes how different it truly is, IN DETAIL

When the food is so good your body literally can't handle it.

I am constantly amazed how much I enjoy even the ad portions of your videos. It's all so interesting.

another great video adam. been here since about 10k subs and you’ve really grown amazingly and i can see why. keep up the good work my man

“Eat a small portion.” Adam I think you underestimate how violently American I am.

Alternative title: "I put myself in a meat coma eating the most expensive steak in the world for your entertainment and education"

Damn man.. I want to try it!!

I enjoy how your sponsors are useful and work in well with your videos. I don't know any other channel that does that as well as you.

I’m unironically excited to hear about the sponsor. What a good idea!

Please make a video explaining what “gamey” taste is and where it comes from on wild animal meats

Yo this is an awesome video. You explained it wayyyy better than anyone else I have seen

Your descriptive skills are through the roof! Love the sponge bit

You know you've made it as food KZfaqr when you essentially make money eating wagyu

And this is why we flavor the cow and not the cutting board

Crowd cow has got to be one of the only sponsors to hold my attention and actually interest me. I might just check it out.

Is it fair to say this is journalism in youtube format? It’s a bullet-proof approach to always have content. Really enjoying your videos.

Adam: "a lot of what they do have is rocks. The rest is rice and cities." Me, a Japanese: Yeah, that's about right.

Adam: “You don’t want to eat too much Wagyu” Guga: “Oh no he didn’t.”

This is the wagyu video I’ve been waiting for! Thanks Adam!

this is the first video i watched. but thanks for the plug for crowdcow. this is the place i need to shop.

Matt Stonie would eat the whole chunk of wagyu in 10 minutes and not feel any bloating or cramps.

Excellent job describing the history, science and the delicious experience.

What a fascinating video, Adam; thank you! 🙂

Your videos are good enough that I'll watch this one despite being vegan.

Other youtubers: sponsered by nordvpn, squarespace or skillshare Adam: Pork, South Korea and beef

First time I tasted Wagyu was at an "American" steakhouse in a small town not far from Kobe in 1983. I did not know then but no steak ever tasted that good ever later. Came on a heated cast iron plate with a blob of tarragon butter and a small bowl of perfect thick fries

The most important thing this video taught me is why my stomach hurts so much right now

Adam: *gives his usual professional-level lecture about why wagyu is expensive, debunks the myths etc.* Guga: ThIs iS SoMeThInG YoU Do nOt sEe eVeRy dAe, tHe wAgYu fAt mElTs lIkE BuTtEr!

The first (and sadly, only) time I had Wagyu was at a restaurant industry trade show in Vegas, 1999. The chef was standing right there in the booth, handing out samples he’d just cooked. I was rather startled by how juicy it was.

This is the best ad for Wagyu ever made. I've never craved Wagyu so much in my life

I love you videos man. Very informative

Adam: offers a cautionary note about eating too much of wagyu in one sitting... Guga and Angle and Mamau with a wagyu brisket : don't include us with mortals.

Gordan Ramsay went crazy when he ate it raw

Thanks for this - will join Crowd Cow using your link.

This is just the most amazing channel. Adam is a wonderful character, intelligent and humorous. 😎🤘

I can only imagine having wagyu and rice literally I’ve never had wagyu and I want it so badly because of this video

"If the Japanese couldn't compete on price then they'd compete on quality" -Japanese cultural history in a nutshell.

It is rare in this medium to see such a well done video

I have had A5 Wagyu in Vegas and it was so rich, a 6oz portion stuffed me. You could still see the marbling after it had been cooked medium rare.

So the next time I'm feeling bad about my weak muscles I can be pretty proud of my tender meat.

"Eating too much of i-" Gugafoods: impossible.

Cooked an A5 wagyu NY strip for New Years day 2022 It's the best thing I have ever eaten.

This is the best description of wagyu I have seen so far.

I looked it up, and as of right now, Kobe Beef is literally worth it’s weight in silver.

4:11 so that‘s why I started hearing about Wagyu since 2012

I saw the word, "Wagyu" on the sign outside an Arby's restaurant today. I typed the word into the search box on YT and found this video. Now I know more about it. Thanks!

another great way to cook it is to slice strips it as thin as possible (when the meat is cold) and just sear it on one side only - it’s done when the blood bubbles through in the top and you can see it cooking on the side like a tuna steak... take it off add salt and out the seared side on your tongue and feel it all melt away like a marshmallow- amazing!!

Instead of water, drink some red colored, grape based artisanal solvent, goes very well with fat and protein!

The “5” grade is actually a bit more complex than just being about marbling. The numerical score comes from a number of different graded qualities; some reflecting the quality of the meat, the quality and quantity of the fat, and other factors. The marbling score is broken down further into a “BMS”, or Beef Marbling Score. The BMS numbers from 1-12, 9-12 netting a score of “5” for the overall grade. An animal must receive a 5 in every sub category to be given a 5 score, so if it gets a 5 in every category and a 4 in one, it’s a 4.

You're the best, Adam! 🙏

Could you make a video on hanwoo beef? I’ve heard it’s similar to Wagyu in terms of quality and marbling, and it doesn’t seem to be as well known in the US.

Hey, I live in Japan and I eat wagyu relatively often; both from the supermarket next to my home and from a dealer in Kagoshima. All that you said about wagyu is correct! (Big surprise because people tend to say a lot of BS about wagyu on the Internet). I also do prefer to cook wagyu a bit more than non-fatty beef. Fat releases more taste when cooked all the way through.

Am I the only one that notices how absolutely JACKED Adam is these days? We see you dude Lmao

This was such a great history & advisory lesson. Thank You So Much 😊 I have 2- 16 Oz. A5 Wagyu Ribeye Steaks today I will only Grill 1- Steak nice fried Rice & Garlic & Butter Grilled Asparagus for my wife & I I really appreciate your incredible information Cheers 🥂

The wife and I had some for the first time a couple of weeks ago. We got about 300g of the cheapest cut (still about $30 in japan, so I can't imagine what the price is in the US) pan seared it to medium. Melted in our mouths legit...

I had my first A5 steak this year for Father's Day. One thing I noted that was "Crazy" - was that the meat formed a hard crust-like surface. Seriously, the meat's exterior was crunchy....words can't express how good it is. But for those of you that haven't had it and plan to in the near future, heed his warning. Even if you think, "I'm a big boy and can handle a huge steak." These steaks are different, more richer, buttery, fatty - a little bit goes a long way!

"you're gonna have a bad time" -Adam Ragusea, 2020

Bro your vids are amazing

Thank you! Learned a lot.

Given what you said about the best ways to eat this, your meat-shipping friends might benefit from shipping the meat out in chunks about the size of a large steak, rather than in a giant block like that. I get the impression that if you thaw out that entire block you'd be hard pressed to solo your way through it all before it starts to go off. If instead you got several smaller bricks, each of which containing about 4-6 "candy bars," you could thaw each individually, eat off them over a week or so at a responsible pace, and then thaw the next.

A few years ago I watched a TV show segment about how Wagyu is served in a high-priced Japanese restaurant. They brought out a large bowl of steamed rice and several small bowls of various sauces, along with various less expensive pork and fish samples. Then the waiter brought out a large smooth rock of some very dense material such as granite, which had been heated in a fire or oven until it was scorching hot, well over 500 degrees F. The diners would take a very small slice of raw Wagyu (maybe 1 inch by 4 inches, sliced as thin as possible), lay it on the rock for about 15 seconds, then dip it in one of the sauces and eat it, followed by a handful of rice. They would eat the pork and fish (which included ahi tuna) the same way.

Well thank you Meat Markiplier for the comprehensive review of Wagyu!

I found a tiny meat processor in the middle of Nowhere, TX that claimed to have wagyu. It looks like what you got there but is similar in price to some basic grocery store prime beef. All I know is whatever they're serving is delicious, especially the "ground wagyu" that made super delicious greasy tacos with a texture more like super fine shredded beef instead of little beef clumps. But I have a hard time not flaring up my grill so burgers are hard to get right.

"eat a small portion" YOU UNDERESTIMATE MY POWER

me: "I'm broke, there is a pandemic, I can't afford anything" also me: "looks at Wagyu prices and tries to justify a purchase"

I've had the unusual privilege of having had Kobe and Miyakazi A5 wagyu quite a few times and I've even cooked it myself. This is an excellent breakdown of the meat! It truly is a unique experience, and the difference between genuine wagyu and a pretender is immediately evident if you've ever had the real thing. It's almost like a beef gusher when you eat it, there's an explosion of flavor an juices that just melt in your mouth.

Here in Germany I was able to get 2 new zealand wagyu burger patties in the supermarket for like 6€. It looked good, but I was highly, HIGHLY sceptical. Still turned out to be the most delicious burger I ever ate.

The fact that someone gifted him with the piece of gold makes me desperately want to be a KZfaqr with sponsors

Adam: "In Argentina beef is cheap" Me: *cries in argentinian as inflation is destroying us*

A national, or regional store brought a lot of Wagyu, selling it in local stores, even in my remote part of Northern Norway. It was interesting. The store is called Euro spar.

I work at a restaurant where I have the privilege of trying A5 somewhat regularly so I’m trying to learn more about it but when you compared it to a sponge I gagged a little bit lmao It was a great comparison with the fat cells but the visual of the sponge really got me hahah Thank you for the info (:

I'm really happy that you bring up the "cautionary tale" of eating a lot in one sitting. I've gotten Wagyu in Japan at butchers, as well as what is imported in the US, and quite honestly I've found it to be identical (which is good and what you should expect). And in both cases, I've found the flavors can become overwhelming. Certainly delicious, but something I find best enjoyed in moderation in the Japanese style, as opposed to American style. Many of the other food channels I follow will talk about sitting down and cooking a 20oz wagyu ribeye and start eating it, and all I can think is "1/3 of the way in and I'd be tapping out!" but you gave an honest opinion that I wholeheartedly agree with.

Anxiety is staring at the block of wagyu while remembering its fat is so abundant it starts melting at room temp too long.

Very interesting. Thanks!

I found this to be an excellent informative vid. I only wish technology could materialize that beef from KZfaq, into my lap, on a plate, perfectly seasoned, (does it even need seasoning?) at the perfect temperature.

The way he says “I’m a big boy” is so funny to me

This is an interesting channel for thinking people who want to understand the science behind cooking.

I just got my first japanese a5 wagyu per mail order today and am very excited now

bought some of this stuff for a date, (from the sponsor) it was amazing.

Adam, you're such a blessing. You even put your way out to give us a bit of science in every video you have and no other channel can really compare.

I'm so glad Adam is treating himself to some nice luxury food, he deserves it

Thanks for the informative video

This is the first time a sponsorship in a KZfaq video actually worked with me 😂

The new marketing saying for Japanese tourism: "Japan doesn't have much land at all and a lot of what they do have is rocks. The rest is rice and cities." 😄