Thanks Raid Shadow Legends for sponsoring this video.
Today we're going to find out who the real champion really is, japanese wagyu a5 or this
extremely exotic meat. This is the battle of the best of the best. So let's do it! If you are new in
my channel welcome, but if you've been watching me for a while you know exactly what this is.
It is a japanese wagyu a5 kobe beef, to be specific marbling score 12, the highest grading of beef you
can find. Until today nothing else came close one of the reasons kobe beef is so expensive it's
because the way it's raised. They're not only taken care of extremely well their diet is phenomenal.
Some say that they even give them beer and sing to them and even though they do that on some
Japanese farms most of them don't get that kind of treatment. However, treatment is just not enough,
genetics is also extremely important. That is how the Japanese figure this out and let's be honest
it is the best of the best. Trust me on this one. As long as you're getting the real deal if your
supplier does not have a golden statue like this or even certifications trust me you're not getting
the real deal these things are required because if there's one thing out there in this world is fakes.
So make sure if you're paying top dollar you get the quality needed. Now let's talk about today's
challenger, I can honestly say if there's anything ever close to come to a Japanese wagyu a5 is this.
You see this is called iberico secreto and just like a wagyu cow this one is taking care extremely
well. Their diet mainly consists of acorn and that is why it has a unique flavor and most importantly
the genetics. And just to make it official let me show you exactly where he comes from.
Yep that part right there that is why it doesn't look so much like a steak. Whenever they're doing
the butchering they have to work this out in order to look good. But hey unlike a Japanese wagyu a5
this is not for looks but it is for flavor. But now that you understand both of our contestants it's
time to get them ready and here's how I like to prepare them. Just opening up a package of Iberico
Secreto is an experience by itself and like I mentioned previously it's not the best looking
piece of meat but hold on to your comments, because you're going to see how flavorful this thing
actually is. And by the looks of this intramuscular fat you already know it's gonna be great. Now can
you beat a Japanese wagyu a5? Well we're gonna find out right now. Because to season them I kept
exactly the same a good amount of salt, followed by freshly ground black pepper and garlic powder. And
regardless of what kind of meat you seasoned make sure to do it properly and never forget to season
both sides. As you can see I seasoned both of them exactly the same, that way the only real change is
the flavor. And I cannot wait to determine which one is gonna be best. At the same time these are
very rich pieces of meat so I went ahead and made an incredible side dish to go along with
it. And who does not love mashed potatoes with meat? This one is super easy but at the same time very
creamy. Let me show you. The first thing to do is to melt a full stick of butter, then throw in about
3 tablespoons of shallots, mix everything well because you don't want them to brown up. Throw in
some garlic paste and mix it well. After boiling my cold potatoes I like to run them through a ricer
this will get them nice and fluffy and most important i won't have any lumps. Now throw in
that garlic butter shallot mix that we just made followed by a good amount of cream cheese, a little
bit of whole milk, don't forget salt and white pepper. Mix everything together and combine those
ingredients. To have a nice presentation I highly recommend throwing it in a nice container like
this. Make sure you leave little dimples on the top because then you want to throw in a little bit of
black pepper and smoked paprika for coloring. Throw it in your oven to crispen up because in
the end you should be left with something like this. To finish it up just add a little bit of
butter and parsley. Now that is an easy mashed potato and perfect to go along with our meats.
Talking about that the only thing left to do is to go ahead and cook them. The first thing I'm
gonna do is to put a nice sear on both of them. Once that's done I'll be cooking them in indirect
heat until I reach an internal temperature of 135 degrees fahrenheit for the wagyu. The pork in the
other hand I'm cooking it all the way up to 145. Because the only thing left to do now is to get
them cooking. So now I say it is enough talking and it is time to grill them. So let's do it!
Didn't that look good? Oh wait a second what do we have here? What's up little Houndspawn. How you doing?
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Raid Shadow Legends for sponsoring this video but now let's get right back to it. All right everybody
here we have our beautiful steaks, a little bit of side dish. Yes there was a little problem there's
more people in the house today they had to try it before. I got profe here welcome to my house. -Thank
you very much Guga. -We did a video together we went to Austin Texas and we tried some incredible barbecue.
If you guys do not know profe's channel I'm going to put it on the link in the description down
below. Make sure you check it out awesome barbecue. -Thank you very much Guga. -Very good. -It's a pleasure to
me being here. -Absolutely. -Like a dream and an honor. -That's good, that's good, that's good, that's good.
-And it looks like you're part of the team now. -Yeah yeah. -Forget about his channel he's going to stay
in Guga Foods forever. He's with us now. -That's my house now. -Yeah that's right now he's with us
he came all the way from Chile to meet with us so it's going to be a great experience.
And I cooked something very special you guys already know but they don't know so here we
have kobe beef all right. This one is kobe beef and this one is iberico secreto. Did you ever try
this before Profe? -No, never try? -Your first time very good. The Kobe beef once. -You try once okay.
-At the Kobe beef gallery in Japan. -Did you like it? -Yeah I never tried it at a barbecue.
-So they cooked it on the on the flat top. -Exactly. -Okay on the grill it should taste a little bit
different. -I think so. -Charcoal makes everything better everybody. -Absolutely with you. -Okay very good. All
right very good all right so here's the deal to clean our pallets we got a little bit of
mashed potatoes. Okay this is some garlicky mashed potatoes that I made for all of us. Okay very good.
So we got the mashed potato I say which one would you like to go first Profe? -The Kobe beef. -Yeah he's smart
-Because i never tried this. -Yeah all right let's go for it. All right let's try the kobe grab a piece
please. It's a perfect medium rare right. -Perfect medium rare exactly. -You know something about it.
-Medium rare is better everybody, always better. All right kobe beef cheers. -Cheers everybody.
-Just like I remember. -It never gets old. What do you think Profe? -It's like jelly. -It's like jelly!
-In barbecue it's really better. -Yeah I know right, on the charcoal makes everything better.
-The flavor is so intense.
-Profe is in heaven everybody. -Just salt and pepper? -No salt pepper and a little bit of garlic powder.
-Okay yeah. -Very little gutter powder. I know a lot of you might say why did you put garlic powder?
Because we want to keep it even right so this one right here it needs a little bit of garlic powder
so i put it on the Japanese wagyu A5 as well. Listen if somebody tells you that
they don't like wagyu they are lying to you. I promise you. But at the same time
it's very rich and you can have only a little bit right Profe? Oh no you can have a lot.
-Me and Profe are on the same page. I can keep going. -Try the mashed potato let me know. -I
had half of it without the mashed potato then the other half with the mashed potatoes.
It goes really good with the mashed potatoes. -Wow it's really really soft. -Really creamy right really
soft. You know when I say we got a lot of people I say all the time we got my brother Emilio right
here in the house with us. We tried it a little bit. How do you like mashed potatoes Emilio. -It's the best.
I always wanted to try it. -Ah there you go. Okay wagyu A5 very good let's
try the secreto. Go for it. -I'm ready. -Go for it. I had it Angel had it profit this is your
first time? -Yes sir. -Very good well let's try and find out how it tastes. Cheers everybody.
Wow. -This is like, the best. That's all you can say. -That's not pork.
-That's not pork? -You're lying to me. -That's what I say to most people
that tried this for the very first time it eats like a steak.-Better -Better than a steak?
-It has a very different flavor than regular pork if you've never tried it you have to experience it .
-I've always said that iberico tastes to me like it tastes like pork rinds a little bit but it feels
like a steak. It tastes like chicharron but it felt like a kobe beef in your mouth. -Exactly super tender when I say
it's like a steak I'm talking about like the texture yeah. -But the flavor is more intense.
-Oh yeah. -Which one is more flavorful? -This one. -This he didn't even he didn't even wait for me to ask everybody.
-This one all right. -It's this one right here okay. And I think it's really different to any to
anything this is very good but it tastes like a steak. -Right it tastes like a steak. This you don't
know what are you eating. -It's very unique. -Very unique. -Very unique that's a good point. -I agree.
Now for the final let's see which one is better. Profe which one is better for your kobe beef a5
or iberico secreto? -Both are really good. -Okay -But the secreto. -Wow the secreto everybody.
Angel which one is better for you? -All right. -You have you have to pick one. Go for it.
-I'm gonna say it how it is. The iberico has a lot of flavor but I'm a steak guy, so I gotta go with
the a5. -We are the kobe beef. Here's the deal all right this is amazing this is for something very,
very special, but if you're gonna take one bite of which one is better, for me the kobe beef is better
okay. But if you ask me Guga which one do you want to eat as a meal? I will eat this
one here. -I agree. -That's how I would describe it. -I think the fattiness and the richness of an a5
it makes you want to stop at a certain point. -One bite is good enough. -But the iberico you can eat
the whole thing. I think they're both winners. -Yeah you can't go wrong. -You really can't go wrong.
-Buy both! -If you can get one of each and make the decision yourself. -Exactly this one is a tough one
everybody that is how good iberico secreto is. I promise you you will not be disappointed if you
give it a try. We agree? I totally agree. -We agree, we agree. -Thank you. -We agree 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 we'll see you guys on the next one. Take care everybody bye-bye. Make
sure you go check out Profe on his channel. I'm going to put a link on the description down below.
If you like barbecue he makes incredible barbecue they are Latin American style.
Yes? -Thank you very much Guga. -Of course absolutely. See you guys on the next one take care everybody bye.