1 million subscribers Angel! There's a million people. There's a million people
that click that subscribers button to watch our video. Guys I'm I'm forever
grateful I am so thankful. Thank you so much for subscribing. One million!
I don't know what else to say man this is so.... Don't cry Guga, don't cry bro.
I'm not gonna cry on this video because this video is a
hundred percent dedicated to all of you. Thank you so much for subscribing now
roll the clip. I think he is crying.
Ever since my first experiment with dry-aging which was a bone-in ribeye man
I've been addicted to it. After that I jumped right into dry-aging of brisket
for 60 days and boy was that amazing. All I have to tell you it was a waterfall of
juice.
Then I stepped up a notch and went to butter dry-aging
which was good he actually gave me confidence to start with Wagyu dry-aging.
And my first one was a beautiful dry aged picanha that was almost like an
out-of-body experience.
After that my confidence went up and I dry-aged an
Australian Wagyu marbling score seven and let's just say that was the icing on
the cake. But everything I have learned with dry aging has led me to today.
This is dry aging Japanese Wagyu a5 the most expensive meat in the world. So let's do it!
This is the holy grail of beef the real deal and I can prove it and even
before opening the package you can see this is something special. When you buy
real Japanese Wagyu a5 it comes with a certificate this is a hundred percent
authentic. Do not be fooled my friends that is why
I have my own meat dealer. These are all the information about the cow; how much
it weighed, the day it was harvested, it's aged , and the opposite side is the
information in Japanese. Believe me when I tell you this is not easy to get and
without my meat dealer this would have never been impossible. # thank you Emilio,
you are a true friend. Even opening this is an experience on its own it's like
the Super Bowl of all beef. And I know exactly what you're thinking if I get
this I'll be nervous opening it. Trust me, I was! After opening everything here's what it looks like.
To really find out if it's worth dry-aging it, I want to split it in half.
By doing so we're gonna have one half dry age and the other one is not this
will be a true comparison to see if it's worth dry aging and a priceless meat
like this. And once I cut it open here's what we got
This half will be our control. And in order to preserve its freshness the best
way to do it is to freeze it so I started by cutting some beautiful steaks.
All those beautiful white spots throughout the meat is intramuscular fat.
For that reason the outer fat is just not necessary, and it can be used for so
many other things you've seen on my channel. So I like to do what's called a
super trim which means to extract all of the external fat. Once that's done I'm
left with the most incredible steaks in the world.
To ensure its freshness and compare with a dry-aged I'm gonna be freezing them
for a total of 35 days, then I'll be thawing them out to compare. I want you
to remember that there is no waste I save all the Wagyu fat for different
experiments that you've seen on the channel. Including that $1 wagyu that
I did a few videos ago. To dry-aged it I'm gonna be using the method I trust
the most and it is called UMAI dry. This is not a regular bag it is a special
membrane which looks like a bag. It basically allows moistures to escape
without allowing anything bad to go back in. Allowing you to dry aged at home
without any special equipment. You saw it when I opened the bag it was completely
dry. In order for the UMAI dry membrane to work. It needs to have
moisture. Since there was no juice in the bag, we can substitute that with water, so
I lightly coated every single surface. Now all there's left to do is bag it up
and vacuum seal it. Using a special fabric that comes with the kit it allows
me to use my regular vacuum sealer. To ensure my seal is tight I like to seal
three times. Once I was done you can see that the membrane is in full contact
with the meat and that is what you're looking for. When putting on your regular
refrigerator it is important that you have airflow throughout the whole thing
so for that I like to use a cooling rack underneath it. Now there's nothing else
to do but let it dry-age on my regular refrigerator for a total of 35 days.
Once the 35 days were up, I removed it from my refrigerator and opened it up
and once I did, this is what it looks like.
I've done a lot of dry aging and
nothing looks like this. The fat melts by the touch of my hand. Even after dry aged
this still happens. Also the color is quite unique I've never seen anything like it.
But now it's time to open it up.
it seems like that red color is completely gone.
Normally when I cut a dry-aged that red is so nice, but here there's almost
nothing just a little bit towards the left. Like every dry aged steak you must
remove the pellicles. That's the outer layer skin formed with the dry aging
process. Since every piece of meat I'm trimming out costs a big chunk of money
I am being extremely careful. Then like the previous steak I've also decided to
do a super trim so I can save the fat. Once all of them were trimmed
I also defrosted the fresh one and put them right next to each other and this
is what they look like. The dry aged on the right and the other one on the left
But now the most exciting part for me is to find out what they'll taste like. To
make sure we're tasting the steak and nothing else I decided to season them
with salt and freshly ground black pepper. But now that you've seen the
whole process, I say it is enough talking and it is time to grill the most
expensive steak in the world. So let's do it!
Alright everybody we have our beautiful steaks right here what do you think Angel?
They're beautiful! I know I agree with you they look fantastic when we're
searing they look awesome but I know what they're thinking. Because they're
thinking this steak right here is totally overcooked because there's zero
zero redness on it on this part right here. Oh on this part but over here red. Over here is red.
I don't know why it's just how it is I guess. I know why I think I know why and
I have a theory why. Because of the dry aging? Because of the dry aging Angel
knows what this experiment is he was here all along with me he could have
missed it this is kind of like a Super Bowl of all steaks. Isn't it Angel? Yeah pretty much.
it is the Super Bowl. So when you cut up the dry-aged everybody it's not as red.
It was taken out at a hundred and twenty degrees Fahrenheit so it's
definitely not not overcooked. Both of them are the exact same temperature. But
I think it's enough talking we have to try them huh Angel? which one you want to
go for first. Well let's go for this one here first no?
Let's go for this one here so that we can really you know try to remember. Its
been a long time since we don't eat no wagyu. You agree? Yeah its been a while. Look at it, cuts like
butter it's just butter everybody. A5!
It is so amazing it is an experience it is hard to describe. Describe Angel.
It's A5 baby! It is the ultimate steak bro. It is the ultimate steak. Now I know you
can't wait anymore let's go for it Angel. We got to compare them bro let's see what we came for.
Let's see what it taste like I almost got two. Alright buddy Cheers.
hmm-hmm
oh my God
Wow. I just made A5 better!
Wow very beefy everything that this steak has
times two is on this steak right here. There is a very mild umami flavor to it
from the dry age. It is not overpowering, it is incredible. I see you're going for
the second one to test it again to see the difference? Go for it Angel' now I'm
I took the part that had a little bit of the red on it I'm gonna take the other
part right here which we saw that lost all the red color.
You guys see us going
back and forth back and forth because we really want to give you guys a good
review. It's annoying like that this is so much better than that one.
Because then we're gonna treat this on like it's nothing. I know right. And this
is not nothing its like the best. This is the best steak in the world, this just elevated
the best steak in the world a little bit more everybody.
The Japanese Wagyu A5 is an experience in on itself. You know Angel
we are very lucky because not a lot of people will ever be able to experience
something like this. They don't sell this kind of thing. I don't even know how much
this would cost. If this is the most expensive meat in the world imagine this
one. Well I don't take it for granted I will eat it, I will eat it.. I don't have any idea how
much this would even cost everybody. This is how you know the next level
it is. Is it the best thing I ever ate in my life? Yes it is.
Will I ever do it again? Yes I probably do it again. I thought you were
going somewhere else with that. No I know you're gonna be like no. I mean I'll do
it again I just have to you know sell my house and sell my car and everything.
But it is incredible it is an experience on itself. Just like expected, a dry aged
steak is better than a regular steak, and when you take the best steak in the
world and you dry-aged it it just becomes better. And you can really see
the marbling in there the slice of marbling. Oh yeah you could see where happening right
there. Anyway guys these are the results. I know you guys wanted to see it and
here it is I hope you enjoyed this video. If you do enjoye 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 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.
But the only thing that can make this better, you know what?
Nothing. You're probably right.
But instead of having one Japanese Wagyu A5 dry-aged, I have two.
And I gotta run some experiments with it.
See you on the next one everybody take care bye bye.
Before Angel eats all of it. Oh hey where you going with this. Other family members need to try.
No
It will not be fair. Guys I have to go. I see on the next one