This is a $1,000 piece of meat, by far the most expensive I've ever held in my
hands. It is an Australian Wagyu marbling score seven. What that means is that
the intramuscular fat is very high and you will see that very shortly. And today
I'm going to be dry-aging to see if I can make it even better, or if it's gonna
be a complete disaster and waste of money. And the first thing we need to do
is to cut it open.
Once I opened it up I was surprised on the intramuscular fat.
I had marbling score seven before and this one looks like an eight. I think I
got lucky. For you to better understand how prestigious is I will explain. Wagyu
means Japanese cow, it is the most prestigious in the world. In order to be
called wagyu it must be a hundred percent full blood and this is what this is.
Unlike American Wagyu which is the cross of Angus cattle with Wagyu and most of
the time it is not Black Angus they use red Angus this is a hundred percent full
blood Wagyu. Even though this is Australian it is a hundred percent Wagyu
Japanese cow he just came from Australia. And as I cut them into steaks
you can see how perfect every single one is.
To keep this test consistent I will be freezing these steaks, to compare with
the dry age and to see how different it will be. And if you are concerned because
I am freezing them, I'll put a link on the description down below about a
freezing experiment I did. If you do everything right it is pretty much as
good as fresh steaks. Once I was done vacuum packing them they were ready for
the freezer. The second half I am going to be dry-aging
and I'll be using the my dry bags. It is the only way I trust to dry-aged this
expensive cut of meat. This is not a regular bag it is a membrane and it was
designed to allow moisture to escape without letting anything bad to go back
in, and it's also perfect for me as it allows me to dry aged at home without
any special equipment. I started by transferring it directly into the bag,
pushing it to the side, and tried to remove as much air out. Then using the
special fabric that comes in the kit I was able to remove most of the air out.
There is no way you will be able to remove 100% of the air and that's okay.
Then I folded the excess and put it over our cooling rack so that it can dry age
in my refrigerator, it is my regular standard refrigerator at home. And the
temperature is always at 34 degrees Fahrenheit or 1 degree Celsius. But now
there's nothing else to do but wait 45 day.
After 45 days as expected the UMAI
dry worked like a charm. So I quickly opened it up and I was rewarded with a
beautiful and perfectly dry aged Wagyu.
As you can see you can still see the marbling, and the fat is very different
from anything I've ever experienced before. It stills melts with a touch of
my hand. It is perfectly dry-aged and now it's
time to open it up.
Once I was done cutting all the steaks you can see the intramuscular fat is
incredible and way better than when he was fresh. I am no longer calling them
marbling score seven they have just been upgraded to eight. Wow!
The wonderful thing about dry aging is that now he is okay to vacuum-pack them
and eat them when you're ready. A lot of people like to remove the pellicles at
this time. Pellicles are the outer edges of the steak that are bad, they don't
taste good. They have great uses for hamburgers and
other things but on the actual steak you don't want it. But I like to freeze it
this way and this is the one we're gonna be cooking today. I'm just shocked how
wonderful it looks and I'm ready to taste it.
For a better comparison you can see the fresh steak on the left and the dry-aged
on the right. As the steak lost a lot of moisture content it compressed all the
fat and made it much more marbled but it also reduced in size and I can't wait
to taste it. So I quickly removed all the pellicles it is important to remove as
much as necessary. This is not a steak for you to get full, it is a tasting
steak. Not your everyday New York Strip and every bite counts, so remove as much
as necessary. Once I was done this is what it looks like. And stay tuned for
the trimmings you'll be seeing a video on that real soon. So we can really see
how much it was lost I'm also going to trim the fresh steak as well which was
previously frozen as you know that's why you see a little bit of oxidation on top.
But once I apply the super trim you can see what they both look like next to
each other. Fresh steak on the left and dry aged steak on the right. But now that
you see the difference it is time for the taste test. To taste the beef and
keeping the seasoning simple with only salt and pepper and nothing else. To
ensure both steaks will be cooked to perfection I am using my wireless
thermometers. I'm gonna be using the reverse sear method, I will cook the
steaks in indirect heat until they reach a hundred and twenty degrees Fahrenheit,
once that's done, I will be removing my thermometers and searing them off. But
now I say it is enough talking and it is time to cook them. So let's do it!
Alright everybody we have our beautiful steaks right here. I don't know if I have
ever Angel being excited about a steak it is this one. I'm super pumped I can't
believe this day happened. You have no idea what's going on. Nope I have no idea.
Well, you'll find out real soon once you try the very first one. Let's go for this one here
first tell me how you like it. Right here? Yes, yes tell me is it good
tell me you tried it go for it.
Well is good. Oh yea.
This is incredible everybody. OK
There's people that ask oh don't you get tired of steak? Are you crazy!
There's me what I say that? What's wrong with you people, what's wrong with you
people? Can you actually get tired of steak
everybody's is that humanly possible? whoa! What are you doing bro relax bro? Whats up? Relax bro.
Hold on. I've been attacked! Yes you have! You went whoa! Yes yes exactly because now we're gonna try this one.
Cheers buddy!
Wow
Oh my god
Ha, ha. Sorry that was like a crazy laugh right? Like you're a mad scientist right there.
Ookay are we allowed to go again? What do you think
about this steak Angel first of all. I mean I'd rather go for that one and this
one is awesome. Oh my goodness everybody it's
incredible. I wanna go! You can go, go for it. That thing is like irresistible. You have to
describe that kind of, is it even possible to describe this kind of taste
that we're having right now. I don't think it is. It is very tender
ridiculously tender because the steak, Angel let me just tell Angel right now
I can't hold it back anymore. This is dry aged .Definitely it is dry aged and
this one what is this here? Not dry aged. Exactly but what kind of steak is this?
Think you've seen it in the refrigerator New York? Yes what is it?
Australian? Australian. ahahaha. Yes Australian Wagyu marbling score eight and dry-aged
Australian marbling score eight. Wow I better hurry up and talk because you are
just keep on going. I'm gonna compare them I know you're gonna compare them
again and go ahead for it. It tastes like a dry aged steak but on steroids
alright. For this one it has like that traditional steak taste that we always
get, and then this one has that dry aged like mmm I don't know you can't really
describe that. Is like an umami flavor a little bit nutty I say nutty you don't say nutty
I don't. You say something else. I feel like it tastes like it's like
kind of wine-ish. Wine-ish. There's yeah like a fine taste. Fermented it kind of
taste a little like fermented a little bit. I could eat the whole thing.
I know, right? I am being nice right now. Are you being polite? Go for it Angel. Go for it.
I know what you're gonna ask me. Is it better than Japanese Wagyu A5.
Yes! It is. That is so mean, thats just a mean comparison. It is better my god.
But it's dry aged. I know. It is seems like cheating . Is cheating it is cheating.
If you want to get full this is not a stake to get full. This is an enjoyable
steak so cutting it nice and thin was a very good recommendation. I's like...
Whoa c'mon man!
Guys I hope you enjoyed this video, if you do enjoy 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're 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.
Bye bye. It's amazing because we ate the whole thing there's no more.