What's up guys I'm here with Matt we are about to make some records. Today I'm going to be
slicing as much wagyu as possible under one minute, hopefully I'll get a lot done so Matt can
chug it down. At the same time we're also going to be cooking all of these wagyu's all at once.
There's a huge challenge for me there, but I think the biggest challenge is going to be for you to.
-I don't know dude I eat for a living and stuff, I mean I know you cook for a living right now
but um it's been created for both of us. I don't think either of us has ever been in
this position before. -Correct. -We're prepared we both are prepared for this. -That's right. -It's gonna be intense.
Talking about prepared there's a lot of practice that went to this and uh I'm
I'm excited bro. -I'm more than. -Let's just do it! Enough talking. -This is nuts! -Yeah let's go.
We're heading to Emilio's location right now my meat dealer, my goal is to get a good practice for
this record I know when I get there he's gonna put me directly into the freezer. We're gonna have to
suit up to make sure that I don't freeze to death. But most importantly my goal today is to make sure
that I get a good practice and I hope he allows me to cut a lot of meat. Emilio told me he's gonna
hook me up with a great teacher his name is Victor, I met him before he's one of the master butchers
over there and hopefully he's going to give me some great pointers. One of my biggest fears I
have going into this is to make sure that I don't mess up any of the meat because all of these meats
I'm about to cut right now will go straight to customers. Usually when I talk about my meat dealer
you guys might think that he's just a little thing a little shop, no, no, no everybody his location is
huge. And I'm extremely grateful that he's allowing me to go over there and get this practice done. I'm
bringing quite a few knives to see which ones are gonna work best for this knife cutting world
record. So hopefully Victor my teacher is gonna let me know which one is gonna be best to get
the job done nice and quick. I have a feeling that my face and eyebrows might just completely freeze.
Check it out everybody. Are you serious? We can buy a nice little used car or maybe even brand new
who knows depend on the car you like. -And believe it or not we're gonna let you cut a case of Kobe.
-This one here is olive wagyu we're gonna give it a try.
Am I scared? Yes! I'm scared I'm gonna mess it up. I don't want to mess it up.
It was exhausting at the same time I feel my wrist right here that's a lot of cutting. I'm super happy
with the performance so far. Today I cut a total of 12 steaks in one minute because my first day
everybody I only did two steaks in one minute. Every single steak except one was the right amount
of weight and the thickness that i'm looking for. Because remember here's the challenge all
right, it's not just slicing steaks like anybody just slice it like a you know like a machine.
I have to be precise. And if you think that cutting a wagyu steak is the same thing as
if you cut a regular steak I promise you it's not. But now that I got that practice going which is
slicing the steak we're gonna start practicing for the second record, and that is to cook every
single steak all at once. Is that gonna be possible? Well I have no idea, but I'm sure
gonna give my best shot. Let me explain why this challenge is so difficult. This is a regular steak
and even though there's a good amount of fat it's not gonna flare up. We do get a little bit
of flare-ups because the fat is rendering, but it's not that bad. And let me show you this real quick.
The Japanese wagyu A5. Let's see the difference.
What did I say? Immediate flare-up, and look how higher the actual flames are.
That is why it's so hard to cook a Japanese wagyu a5.
And most importantly you got to pay attention so that you don't mess this up it's already seared.
And I'm burning my face. It is not only hard to do it but most Japanese restaurants
don't use charcoal for that reason. Their flare-up is ridiculous. But we want a real challenge and I'm
cooking every single one of them on charcoal. And I know a lot of you thinking Guga you're crazy.
Absolutely. Holy moly I think I just burned my eyebrow. -I've never had all wagyu
before. I've had very little experience limited experience with wagyu before so this is crazy to begin with.
-Check out the weight Matt. Does it fit in there? -Sometimes I don't know how it fits in there.
It's good to have some nerves. -Oh I'm nervous. -If you're oh if you're not nervous
if you don't feel somewhat unprepared you're not doing it right and
I think that's where I am right now. Like I got a little bit of nerves, I'm not freaking out
but I'm ready. I'm so excited I'm pumped! -Basically the whole thing on Matt's belly. -All right let's do it!
4,3,2,1!
It's a lot slippery.
Seven, eight, nine, ten, eleven. All right I'm happy with 11. Yeah it's it's, it's super
slippery over here. Here look at this it's like I'm doing it on top of olive oil. -It's so slippery
I can handle it. It is too heavy.
Matt is a beast everybody, I'm telling you right now.
-I couldn't stop because it's so delicious. It's one of those things where it's like,
you said you can't eat a small amount. -It's a challenge for sure. -If you want to see
how Matt did with this absolutely incredible Go check out Matt's channel and put it on the description.
-That was rich! -That was rich? -It was delicious it was rich but that was a challenge. -How do you feel? Feel good? -Oh
yeah I feel good now, you know. -I get a little bit of breath and stuff, but yeah thanks to the crowd too.
-I hope you guys enjoy it. If you do enjoy it make sure you give it a thumbs up. If you're not a
subscriber be sure to subscribe and I'll see you guys on the next one. Take care everybody bye-bye.
what happens next Matt i'm sure a lot of people are going to want to know
What do you do now? -We'll see I've never been, I've never, this is new territory for me too. From a
from a digestive nutrition standpoint. We'll find out. -We'll find out? -I mean you know I've done like rib contests, all meat, chicken wings,
um I've done you know fairly fatty stuff. You know it's not that bad. -It's not that bad.
-It's not that bad. I mean again this is new territory for me this is the richest meat I've ever eaten in
my life. So we'll find out, but you know I feel good. Right now caught my breath you know a little bit
now. Um yeah oh I'll let you know. -There you go, he's gonna let me know I'm gonna let you guys know
too okay. Guys go check out Matt, yeah you gotta see what he did. His full video is up right now.