This is a Japanese Wagyu A5 Picanha. It is the best of the best and as you can see
I have the certifications to prove it. And after taking a few slices of this wonderful steak the
marbling was just ridiculous. I mean take a look at this! It is every meat lover's dreams.
If you love meat this is as good as it gets, and after previously cooking this wonderful piece of
meat on my channel everyone requested it to be dry aged, and of course if you think I'm gonna let you
down there's no way that's gonna happen. So when I was cutting my steaks I made sure to leave a nice
beautiful piece to be dry aged and this is what I was left with. It is the tip of the picanha and like
everyone says the best for last. The marbling of this cut is extremely impressive. The ratio between
fat and meat is just perfect. My friends if you are watching this for the very first time let me
tell you something this is the best of the best. Like every dry age you will always lose a good
amount, so I made sure to take the weight and see how much my loss will be in the end. As you can see
the weight of this one was almost 1800 grams. But now to dry age this thing is very simple,
I'm using a special bag called Umai Dry it is what allows you to dry age at home without any special
equipment. This bag is actually called a membrane and the wonderful thing about it is that it allows
airs to escape without allowing anything bad to go back in. It's kind of like a bag that breaths
but it only lets air out. So after vacuum sealing the only thing left to do is to put it on a
cooling rack to make sure that air circulates all the way around. Now the only thing left to
do is to put it on my regular refrigerator and let it dry age in there for a total of 35 days.
After 35 days I took it out of my refrigerator and check it out what
it looks like. I mean I am always impressed to see how this piece of meat looks dry
aged. Wagyu is so unique and it is completely different than any other meat. So after removing
it from the membrane I laid it down on my cutting board and this is what it looks like.
As you can see it looks like a beauty. The only thing that you cannot experience is the smell
and let me tell you something it is wonderful. The only thing left to do now is to cut it into
beautiful steaks and for that I'm gonna keep my mouth shut and let you experience this with me.
That right there is something you do not see every day. This is one of the interesting things
that only happens when you dry age wagyu. The loss of the redness throughout the whole meat
is oxidation, usually that part has a very strong flavor of dry age and as you can see this one has
quite a bit. However at the same time I am excited to find out how it's gonna taste. Since I was left
with a good amount of steaks I'm gonna be saving quite a few for different experiments in the
future, so make sure to watch out for those videos real soon. Now like every other dry age you've seen
me done in this channel one of the things that must be removed is the pellicles, that's the meat
surrounding the steak that is not good. When I say that it's not good I mean that the flavor of dry
age is very strong on those pieces but eating them on the steak is a little bit overwhelming.
So whenever you're trimming your pellicles make sure you do a good job and take most of it out.
If you've never handled Japanese Wagyu A5 let me tell you something, it melts in your hand so
you gotta make sure to work quickly. As you can see once I was done this is what it looks like.
And I cannot wait to find out how it's gonna taste. Now if you're curious of how much we
lost check out the fresh steak versus the dry aged one. Remember in the beginning they were
the same exact size and man the difference is ridiculous, I mean I would say that we lost almost
half of the steak. To keep it true to this beautiful piece of meat I am not going to be
seasoning with anything crazy, salt is good enough nothing else. However at the same time one of the
most important things is to make sure that you season it well, for that I not only season both
sides but also the edges. But now that we have these beautiful steaks perfectly seasoned the
only thing left to do is to go ahead and cook them. And for that the first thing I'm gonna be
doing is putting a nice beautiful sear on them, once that's done I'm gonna be cooking them in
indirect heat until it reach an internal temperature of 135 degrees fahrenheit.
So now I say it is enough talking and it is time to cook them. So let's do it!
All right everybody here we have our beautiful steaks. What do you think Angel? -They looking good!
-You asked for it you asked for dry age wagyu picanha Japanese A5. Man that's a tongue twister. -That's a long one uh.
-That's a long one. So obviously because it's chiquitica, very little, we got the dry age picanha here
and we have this one right here, which I cooked it yes extremely rare everybody. We like it rare I say
we remind ourselves of the taste first before we jump to that one. -We should remind ourselves a lot
in this video, I think I need a big reminder in this video. -All right let's see. Cheers everybody!
-Like I first ate the steak and then I drank the juices that's what it feels like.
-It's like an explosion every time you take a bite. -So much. -Even towards the end it's still an
explosion it's an explosion every single time you take a bite, and not at all explosion. -Oh man! -What happened? -Bro
I forgot what it tastes like. -Oh really? -We got to go again. -Absolutely amazing yeah you can have it.
Absolutely amazing, phenomenal, extremely juicy when you take a bite of this thing it just
basically literally explodes. Now I can't wait to find out how it's going to taste
the dry age. -Oh! -What happened? -I forgot already. -You forgot again okay yeah he's gonna keep doing that the whole whole
night so we gotta keep going over here everybody. So now here's the interesting thing, when I was cooking
it you saw it you touched the grill grate it's fire. It's immediate fire, so in order for you to
cook it you got to put it, take it out, put it, take it out. That's the thing with wagyu, you got to be
very very careful if not you burn it and you will have a bitter taste. -You got to pay attention to it.
Yeah. -You you got you cannot set and forget. -No, no, no, no set and forget you're going to burn
this thing it's going to taste bitter it's going to be a nightmare. You ready? We're
going for the other one dry age Japanese Wagyu A5 Picanha. Cheers everybody. You really said that huh!
-Oh! -Whoa!
Wow how different is that? That is very different. -I think it's literally, the fat. -The fat? -Since it's
got so many fibers and stuff maybe the the dry age makes it go through the fibers more
or something? It's a it's a decent amount of like dry aged flavor. -It's very powerful dry aged flavor. -You know
I like dry aged. -Yes me too. -But if I'm being really honest... -Of course that's all we want. -I'm staying
with the original. -Why are you staying with the original? -Because... -You get more? -You get more fat!
You get more juices and stuff. -You get more so he's almost double the steak if you take a look at
it you know what I mean. Almost double the size everybody. For me, because I enjoy a lot of dry
agedness enjoy that weird flavor, I still pick the dry age one. But I understand
where you're coming from. -And then you know I like dry age but I don't like it when it goes
so far. -Yeah. -You know like I don't like when it takes too much. -This one was 35 days so maybe you
you recommend like 20 days? -I say like maybe somewhere between 15 and 20. -15 and 20 okay.
-Because like if now it kind of takes away. -You, he's right because you there's a lot of dry age flavor.
It's intense. -It's strong. It's intense. -It's not bad. -No, no, no it's not bad and that's another thing
interesting about it whenever you dry aging a wagyu you don't get that much pinkness.
This steak and that one I cook to the same exact temperature and uh the pinkness is
gone, it's probably because I don't know, I don't know the science behind it but that's what it is.
-It's probably because of science. -It's because of science, some type of science that we are not very
smart to understand that part. I prefer this one, Angel prefers that one. Because it gives you more?
-You got, look, you got more of a lot of things with this one. You get a bigger steak...
-No waste. -No waste -No waste. -No, no waste at all. -You really don't want to waste this one everybody.
Anyway guys these are the results. I hope you guys enjoyed this video. If you do enjoy it
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. Bye, bye.