This is the most exquisite beef in the world.
Not only is it almost impossible to get but everyone tries to fake it.
But my friends make no mistake this is the real deal.
It is Kobe beef straight from Japan and I have to say a huge thank you to my
brother Emilio from Grand Western Steaks to being able to provide this kind of
meat for us to try. You see the interesting thing about this meat is
that it does not matter how much money you have you might not even be able to
get it. When i say this is the real deal I mean
it. Every authentic Kobe beef seller must have a few things to show for.
One of the most obvious is the trophy. And since my brother Emilio got one, he
actually let me film it. This is one of the things that makes it
legit. When you become an authentic Kobe beef reseller you actually get a lot
more things, including certifications and several
other things that makes this legit. And believe it or not there's only a
handful of real authentic kobe beef distributors in the United States.
so do not be fooled by the imitators. This
is the real deal. And to be more specific we're talking about an 11 pounds Kobe
beef ribeye roast marbling score 12. This is not something you see every day
and something I'll probably never experience again.
It is the most prestigious and wanted piece of meat in the world.
Nothing else comes even close. In order for us to have our Kobe beef experience
the first thing we need to do is to slice this open. So for that i'm going to
be keeping my mouth shut and let you experience this
together with me.
That is definitely something you do not see every day.
Each one of these steaks should be treated with the highest level of
respect. But since this is the first time I'm
experiencing this beef I'm gonna be doing it several different ways to let you
know which way is best. And these are the cuts
I separated for today's experience. We got little cubes which I will be
flambéing with alcohol. To be a little bit more specific I'm
gonna be using bourbon. I've seen them doing in japan
and i can't wait to try it. The next one is a very thin slice which I'll be
eating korean barbecue style and of course I'm not gonna pass the
opportunity of cooking a 12 ounce kobe beef steak. This one we're
going to be trying with several different salts to find out which one
is best. When i say several different salts this is what I mean.
I'm talking about almost every single salt there is in the world. Honestly I
had no idea this many salt actually exist.
So being able to try all of them and letting you know which one is best is
definitely a privilege that I will not take for granted.
Now since you know this is a very unique experience we actually have quite a few
more people in the house. So not only am I cooking that 12 ounce steak but I'm
also making it six ounces one. But with this one I'm gonna try
something that I've seen them doing in Japan
all the time and that is to eat them with garlic chips. The preparation is
actually quite simple you slice the garlic nice and thin but not paper thin
just like this. Then you throw them in a sauté pan add a good amount of olive oil
and cook them under low heat. You want to let them simmer and slowly fry up.
Do not even think about raising the heat because if not they'll burn
very quickly. You want that brownness to happen nice and slow,
this will make the garlic nice and mild and that bitterness and strong flavor
we normally taste will be completely gone. As soon as they become golden brown
the way you want them it's time to dry out a little bit of that olive oil
because by that time your garlic chips are done.
This should pair nicely with the Kobe beef I mean take a look at it.
There's no way that this is not gonna be amazing. Another thing that I saw them
do in Japan is putting a little bit of wasabi
right on top so we are definitely gonna be giving that a go and letting you know
how it tastes. Now as you know this kobe beef is one of
the most prestigious pieces of meat that ever laid down on my cutting board and
for that I'm going to be cooking it in a very special grill.
I'm talking about a 1500 degrees restaurant quality
beast. It's called the Blazing Bull it's a hundred percent made in the USA and it
has incredible power. And this is what i'm talking about
because it has two infrared burners just like the best steak houses in the
world so i'm hoping that this grill will give us an experience that we will never
forget. But now going back to our wonderful kobe beef,
now that you've seen me prepare this wonderful piece of meat the only thing
left to do is to cook it. So now i say it is enough talking and it
is time to make the best beef in the world. So let's do it!
All right everybody here we have our beautiful feast today Mamau. What do you
think? -You're not kidding that's a beast. -We have a lot of food everybody to give it
a try and give you guys an honest review of this. Are you ready for
this? Kobe beef experience Maumau.
Real kobe beef from Japan. Now to all fairness
it's not just me and Maumau. In the house the house is full we got a lot of people in the house.
-No, it's not full, it's not full. There's nobody there it's all for me including. Yes there is including your wife.
There's a lot of people in the house and everybody wants to try it so we're
gonna give you guys a fair review and then we're gonna go have a feast
with the family. So Maumau nothing is seasoned we just seared it or
you saw that grill. -I saw that fireball that you
were making over there. -The grill is no joke. So everything was
nicely seared on that perfect grill nice hot and fast like they do in Japan.
And we have some crazy salts to try and some other things. -Wait his is all salt?
-These are all different type of salts. -This looks like charcoal. -It does look
I'm excited, you know what let's go with that one first
huh. I want to know what that one tastes like. Just a tiny bit should be.
oh. -It's stuck there? -Yeah it's oh it sticks be careful don't
put too much. First bite of Kobe beef in my life.
-For you first too? -First too. Cheers everybody. -Cheers.
-Oh my God! -Wow!
-Oh my god it just... -It's like it's like butter it's like so
tender, very different type of wagyu beef that I've tried before.
Very different. -It's not like A5. -It's not like a regular A5 that we had before.-Yeah.
-It's creamier, that's the word.-That's the word. -Creamier I didn't think it was going to
be so different I'm going to be honest with you. I didn't think it was going to
be that huge of a difference and there is a creaminess that is quite
unique. It's a whole other ballgame. It's a whole other thing. -This one here
was flambe with a little bit of alcohol in there, so
let's see how that one goes. You ready? -What did you use to flambe?
-Some bourbon, bourbon. -Now you're talking my language.
-Yeah yeah smell it. -You can smell that bourbon. -You can smell it! -Regular salt so that we don't we just
notice the flavors tell them that if it's worth it or not. Cheers everybody!
-Oh you can feel it. Oh you can feel it. -Wow! -And it's powerful. -Wow!
Oh my God that is my favorite. -That's your favorite? That's my favorite.
-Sorry everybody this one is mine.
Wow I love the mix of the creaminess with the bourbon. -Yea.
I think what happened is that the bourbon
takes away the richness and it makes that.
Cuts a little bit of that fat richness. -Wow! -And it mixes so well with the creaminess.
-This one is phenomenal with the flambe but obviously
please be careful and do it safely everybody.
Do it safely for those that don't know me and my Maumau used to teach martial arts
for many many years, I don't even know how many years we
taught martial arts huh Maumau. -I taught for eight. -Eight years but you
were doing way before. -I was doing it before almost Maumau was
born. We used to have a Korean master and he
used to take us all the time to korean foo. -Right Maumau? -Hi Master Sang.
-Master Sang hello to you sir. Soy sauce with ginger that's how they're do it in
Japan. Soy sauce with ginger obviously you
still got to put a little bit of that salt because there's no salt
and I'm gonna go with a little bit of garlic chips as well.
Garlic chip Maumau are you ready? -Oh they are knocking on the door over here Maumau
they want to try it. We better hurry up everybody. -Alright lets make this
quick. -Korean kobe beef taco everybody cheers.
-Oh! -Okay, this one is your favorite, this one is my favorite! -I might have to
change my favorite. -Ah you're gonna change your favorite
you can't do that Maumau, this one is my favorite.
-Wow! And you know what slicing them thin like this
-Yeah? -It makes them a little bit crispier -Yeah
-Adds a little bit more crunch to it. Yeah absolutely. -Oh my god!
-This one's my favorite everybody. I can see that Maumau is changing.
-I might have to change, you know I'm gonna eat all of this and when this is
done that's gonna be my favorite. -I'm gonna try one that is a little bit
more medium rare. This one is more medium rare
because it was a thicker steak okay. -Oh my God.
-It's leaking juice? -It's leaking juice.
-And we've been sitting down here having a good old time everybody.
This is an amazing experience I'll tell you that right now, absolutely amazing.
We are at like two little kids in the playground right now I promise you.
-Two little kids at a cake factory. -Oh my God. -Steak factory!
-You want a little challenge? -Oh boy. -Little wasabi Maumau. Here i'll put it here so
that you don't die. -You know it you know it can resist. -A little, a little,
a little wasabi Maumau come on. Okay a little wasabi. Cheers everybody!
My recommendation don't put the wasabi. The wasabi
is not good. What do you think Maumau. -Unless you love wasabi, if you really
like it do it but without the wasabi it's better. Anyway guys these are
the results I hope you guys enjoyed this video. If you do enjoy 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. And if you
guys are interested on that grill that I used
make sure you check out the link in the description down below and Emilio
thank you for being able to provide this incredible experience to us. Absolutely
incredible huh. -Emilio you hooked us up man. -See you guys on the next
one. Take care everybody. Bye bye.