I Dry-Aged a $1,000.00 WAGYU STEAK MSB7 at home!


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.

100 comments on “I Dry-Aged a $1,000.00 WAGYU STEAK MSB7 at home!”

  1. Squares Tavernier says:

    You have a good time coming in today to see what I have for lunch tomorrow night and tomorrow morning

  2. Crazykid1115 says:

    6:16 lmao imagine if the steaks just flew straight off the gril

  3. Alan Yoon says:

    I got hungry as soon as I clicked this

  4. 2TimeWazy PLUG says:

    Thought the thumbnail said a million dollar

  5. Matthew Tukuafu says:

    Kuga look like the type to be stingy with his food

  6. Liftand Lock says:

    Pays to live in Australia 😎

  7. Jason Lee says:

    Beautiful

  8. gribble of the sand says:

    Damn I thought I was living a life of luxury when I bought a 20 dollar a lbs steak. Now I just realized I’m just poor

  9. eric bot_420 says:

    Guga : OK THIS IS MY 22000 dollar dry aged steak it took 2 years To DRY AGE

    Also guga : F**k I just Sneezed on it

  10. greg west says:

    Must be nice to have 1,000 laying around for an experiment

  11. Ariel Spencer says:

    Is there a site I can order from that ships to the US?

  12. ꧁RockX꧂ says:

    Creo que fue mala idea ver este vídeo con hambre jajajaja Saludos Guga!

  13. Soldier 1357 says:

    You are missing the best spice for a steak: thyme! Salt, pepper and thyme, a little bit, is something else!

  14. MrAlkaline says:

    Meanwhile I'm buying steak for 2€ and cooking it in butter with some Rosemarie and saying it's the best I've eaten yet 😂

  15. Mary Elizabeth O'Reilly-Gindhart says:

    This is secretly a commercial for Umai

  16. Yanuario Arias says:

    dude you cut the large fat off the steak, that's a sin, your going to hell for that.

  17. Entity Known as Zlap says:

    This channel always makes me hungry

  18. Barry Allen says:

    Guga’s wife: What’re we eating today?
    Guga: Oh just some zombie meat

  19. Goldilocks says:

    o m g. I'm drooling.

  20. Connor Phebus says:

    Those steaks didnt make me horney, persey…but it did arouse something primal in me.

  21. Nij Jin says:

    Since you dry aged half, shouldnt this be dry aged 500 dollar wagyu?

  22. Random Fun says:

    9:11 that laughing meme IRL

  23. AFIF ALBI says:

    I feel like angel uses guts for his steak

  24. mitchell montgrand says:

    I'll turn a ten dollar steak from Walmart into that in 45 minutes not 45 days . Jk I wish I can have a steak that looks that good my mouth is watering watching this video.

  25. Omega HyPn0TiX says:

    I mummified a whole Wagyu japanese cow.

    In 45 years it's gonna do insane steaks.

  26. Crazy Will Tech Show says:

    Omg my mouth was watering.

  27. Kenneth Tan says:

    8:10 Guga's toes just curled lmao

  28. Ashley Meurig says:

    Mayura Station in South Australia?

  29. DouglAsshat says:

    I've just found this channel, and boy am I upset it took me this long

  30. qwexy XD says:

    I personally like well done

  31. Eat a snicker ur better when ur not hungry says:

    WHO GETS TIRED OF STEAKS Y'ALL ARE CRAZY

  32. Eat a snicker ur better when ur not hungry says:

    Yo i want to try dry ageing but i dont wanna wait to eat it lol

  33. nostalgiclecture says:

    So is the sous vide method specific to the sous vide everything channel, because I wouldn't even think of cooking a 1000$ steak any other way.

  34. WAFFLEO Repair says:

    Someone please stop this mad man

  35. liam toms says:

    fat cunt

  36. KingDragon says:

    Too much cut off.

  37. Lourdes Valladares says:

    what a great video guys! now.. give me my meat!

  38. Hugo xolo says:

    Yeap this guy knows steak.

  39. hinney827 says:

    9:28 "It tastes like a dry-aged steak, but on STEERoids"

    I'll be here all week.

  40. Diego Quaresma says:

    I don’t even eat beef and i’m watching this. 😂😂

  41. Gaige Knuteson says:

    This makes me horny

  42. Andrew List says:

    How to get cancer fast

  43. USAF 1999 says:

    Don't kill me in the comments. But I can't be the only one that finds guga annoying

  44. fire ninja says:

    That dry aged meat looks nasty AF when it first comes out

  45. l σ l ι says:

    They look like…lungs..

  46. Juan Carlos Ottavianelli jr says:

    Actually red cow produces some of the Best meat on the planet…

  47. Yosep Sugiarto says:

    I am jealous dude! hahahaha Gonna try now!

  48. Lord • [YT] says:

    Next video:
    Real japanese A5 Wagyu cow fighting against its 45-day dryaged counterpart.
    Lets see who wins guys!

    wait-….

  49. danny nyman says:

    What’s the song in the grill scene ?

  50. Just Blank says:

    I am about to sell my kidney

  51. Brandon G says:

    If you really want to just tastes the beef why in the f*** would you put pepper on it oak mountain restaurant three years agoI've never bought pepper for the restaurant and 90% of customers realize pepper ruins things. Next time try without pepper you'll get a more pure taste saw is okay that helps the flavor but pepper to me is a total no-go if you don't like your steaks without Pepper it's cuz you're used to the f**** pepper please try

  52. Thomas van den Belt says:

    angel has enough testosterone being fed all that red beef all the time, look at the guys beard

  53. Dominic Schober says:

    Hey Bro, what happened to sous vide everything?

  54. SNOW SOS says:

    Bruh I don't even cool but your cinematography is so satisfying

  55. Pigzilla says:

    DAMN RIGHT AUSTRALIA MAKES THE BEST MEAT

  56. Rod Ritchie says:

    The way he says 'Australia' is hilarious and annoying at the same time. 😂😂

  57. yueshijoorya says:

    I think we just need the guy on the left. Guy on the right is trying too hard to be entertaining.

  58. Grafmec X says:

    The description and commentary about the stake can stay but the mouth sound effects can go away…
    It's really awkward and weird to listen to you guys chewing and biting..

  59. Aaron Green says:

    I hate people when they where there mic while eating and all u can here is smacking

  60. Marco Santiago says:

    🖕🏼 for the fact I’m never goin to buy any so thanks for throwing expensive steak in people’s faces ps your annoying

  61. Daniel Binette says:

    Ugh Angel just relax and enjoy one bite at a time! It’s not suppose to fill you, it’s a “taste”

  62. Yung Mxlli says:

    His voice is the best part

  63. Official_JMars says:

    4:58 R34 skyline headlight on the left, lexus LFA headlight on the right

  64. Terry Speed says:

    Leave the poor cows alone, they are friends of ours

  65. shendelzare silkwood says:

    Pinoy ka po ba?

  66. Rashad Braithwaite says:

    Uncooked meat

  67. PeanutKaas says:

    Not gonna lie, at 2:50 when you showed it, it looked so un appetizing but eventually it looked so good

  68. Pieter Talboom says:

    I like how he pronounces austr-ah-lia

  69. Tyler Leyden says:

    Looks like something out of stranger things

  70. KEEP ER GOIN says:

    I wanna see a wagyu filet mignon.

  71. Bacon Fontanilla says:

    Are u filipino?

  72. Jonathan Loomans says:

    Watch this when you are hungry 😭😭

  73. Paul R. Diamond says:

    Amo Seus videos meu amigo. I can't stop watching them.

  74. AARON Leonard says:

    Glad your good w that knife . Generally u want to slice w one motion instead of sawing

  75. Kev Dee says:

    I've never had Wagyu… but god damn are you guys making me seek out a restaurant that sells it.
    Heck you're making me wanna blow money on Wagyu jsut to dry age it…

  76. Derek Rodriguez says:

    What a boring co-host

  77. Logan Mocherman says:

    U hav successfully made me hungry

  78. Adrien Grossfeld says:

    120°F is raw. 165° is fully cooked

  79. Royal Pro19 says:

    Who else cringes when he says let’s do it

  80. MaarikMari says:

    Off I go to eat some ramen 😅

  81. Lunatic Ginger says:

    WHOAH

  82. Andres Jimenez says:

    Guga your videos are very interesting subbed and liked

  83. BB-63 says:

    damn, prestiged beef

  84. thegreatest fartofalltime says:

    If that's indirect heat I dont wanna know what direct heat looks like

  85. Paolo Vinueza says:

    I am eating a veggie burger and watching this video hahaha

  86. PPP AEO says:

    I don't even like eating steaks but I like his enthusiasm and effort.

  87. JoeCnNd says:

    Now I want steak!

  88. Pee Poo says:

    When you think of it guga could be dry aging a steak rn and make a video on it later

  89. Rory Scott says:

    What the highest score you can get on the intramuscular fat?

  90. Maaon Gage says:

    😓i would of been so scared

  91. dja says:

    its a bit of beef you twats….

  92. dA BiG BaNaNaNa says:

    I have this urge to bite my device

  93. k1017 says:

    9:11 a ha ha

  94. SmashDog says:

    These steak nibbas are crazy

  95. Mtn Flyer says:

    So glad I found your channel! Love your videos.

  96. Weptbadge65 _ says:

    Do you have gout?

  97. акула says:

    Looks delicious

  98. Chompy says:

    What happens to all the extra streak you guys have in these videos? I'll eat the leftovers.

  99. Mathew Bolt says:

    Yes you can get tired of steaks bit we don't mean $1000 wayguor even a decent priced rib-eye buy we are talking $3-$7 blade simmering steaks my friend and pan fried at that!…lmao.

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