How Wagyu Is Made (Farm To Table)

Nick DiGiovanni
13 Apr 202418:42

Summary

TLDR在这个视频中,我们跟随迈克尔的脚步,深入了解了和牛(Wagyu)的养殖、拍卖、分割和最终在餐厅中的呈现。和牛因其肉质中的大理石纹理而闻名,视频中介绍了从日本神户(Kobe)的和牛农场开始,到拍卖会,再到屠宰场和肉铺的整个流程。我们看到了和牛从小牛到成年牛的成长过程,以及如何通过特殊的饲料和处理方法来提高肉质。此外,视频中还展示了和牛拍卖的激烈竞争,以及在东京的Wagyu Mafia餐厅中,由被称为神户牛肉王子的厨师Hama制作的顶级和牛料理。整个视频是对和牛文化和其在高级料理中地位的一次深入探索。

Takeaways

  • 🐂 和牛(Wagyu)是一种非常昂贵的牛,有些个体甚至拥有自己的保安。
  • 🌍 神户牛肉(Kobe beef)是和牛的一种,但并非所有和牛都可以称为神户牛肉。
  • 📏 和牛体型庞大,成年和牛的体重可达700公斤,相当于1400磅。
  • 🍼 和牛牛犊出生后三到四个月内体重可增长至中牛大小,每天增重约一公斤。
  • 🍖 和牛的肉质以其肌肉内脂肪(大理石纹理)而闻名,这是其特别之处。
  • 🍚 和牛每天食用约8公斤的饲料,饲料中含有五种不同的酒精成分。
  • 🏷️ 日本饲养的所有牛都有10位数字的追踪标签,可以查询牛的出生地和饲养信息。
  • 💰 和牛在拍卖会上被出售,根据肉质和脂肪的分布进行分级,最高等级为A5。
  • 🔪 屠宰场非常注重卫生,和牛的肉质经过精心分割,送往餐厅供消费者享用。
  • 🎨 屠宰和分割和牛的过程类似于艺术创作,分割师的技艺精湛,对待每一块肉都非常细致。
  • 🍳 在东京的Wagyu Mafia餐厅,主厨Hama展示了如何烹饪不同级别的神户牛肉,包括寿司、烧烤和三明治。

Q & A

  • 迈克尔提到的和牛价值非常高,以至于它有自己的保安,这是真的吗?

    -是的,根据视频脚本,迈克尔提到的和牛非常珍贵,因此它确实拥有自己的保安。

  • 视频里提到的和牛牛肉和神户牛肉有什么区别?

    -和牛是泛指日本产的优质牛肉,而神户牛肉则是和牛中的顶级牛肉,仅来自神户地区的特定牛只。视频中比喻如果和牛是普通汽车,那么神户牛肉就像是法拉利。

  • 迈克尔在视频中提到了关于和牛的一些神话,这些神话包括哪些内容?

    -视频中提到的神话包括和牛每天都会接受按摩、晚上听莫扎特音乐入睡,以及它们被喂食包括清酒在内的不同酒精饮料而一直处于醉酒状态。

  • 和牛的饲料中是否真的包含酒精,这会对牛有什么影响?

    -是的,和牛的饲料中确实包含五种不同的酒精,包括清酒、啤酒、威士忌、味醂和酱油。如果给予过多酒精,牛会醉,但通常情况下它们不会真正醉酒,而是会去睡觉。

  • 和牛的肉质如何分级,A5等级意味着什么?

    -和牛的肉质分级基于两个主要因素:一是可以从牛身上取得的肉量,二是脂肪的纹理(大理石纹理)。等级从C1到A5,其中A5是最高等级,意味着肉质极佳,大理石纹理丰富。

  • 视频中提到的和牛牛肉的拍卖是如何进行的?

    -拍卖过程中,参与者通过按按钮出价。当所有人都在按同一个按钮时,价格以每次1日元的幅度上升。如果想要特定的牛肉,可以一次性投入更大面额的日元。

  • 在视频中,迈克尔和其他人如何赢得了拍卖中的牛?

    -迈克尔和他的团队通过积极出价,并在价格上升时持续按住出价按钮,最终成功赢得了拍卖中的牛。

  • 视频中的屠夫在处理和牛牛肉时展现了哪些技巧?

    -屠夫在处理和牛牛肉时展现了极高的技艺和精准度,他们仔细地去除了牛肉上的脂肪和骨头,并且非常注重不浪费任何一块肉。他们还使用了和牛脂肪来塑形和展示牛肉,创造出独特的呈现方式。

  • 和牛牛肉在餐厅中是如何被烹饪和呈现的?

    -视频中展示了和牛牛肉在餐厅中被烹饪成三种不同的形式:寿司、烤肉(烧肉)和三明治(Katsu sando)。每种形式都突出了和牛牛肉的高品质和独特的风味。

  • 迈克尔在视频中提到了哪些和牛牛肉的烹饪方式?

    -迈克尔提到了和牛牛肉被烹饪成寿司、烧烤和三明治。其中,寿司使用了海胆和鱼子酱;烧烤使用了神户牛舌;三明治使用了特殊的神户牛肉嫩腰肉。

  • 视频中提到的和牛牛肉的哪些特性使其如此昂贵?

    -和牛牛肉之所以昂贵,是因为其肉质中的大理石纹理(即肌肉间的脂肪分布),这种纹理使得肉质非常柔软和多汁。此外,和牛的饲养成本高,包括精细的饲料、个别关注和严格的品质控制,都是其价格昂贵的原因。

Outlines

00:00

🐂 和牛的起源与养殖

本段落介绍了和牛的起源,特别是神户牛肉的来源。迈克尔访问了神户,了解到并非所有和牛都是神户牛肉,但所有神户牛肉都来自和牛。他参观了农场,见到了和牛从幼崽到成年的各个生长阶段,并了解了它们的饲养过程,包括每天的食物摄入以及如何通过观察来判断肉质的优劣。此外,还提到了一些关于和牛的常见误解,比如每天按摩、听莫扎特音乐以及饮用酒精等。

05:01

🏆 和牛拍卖与屠宰

迈克尔参与了和牛的拍卖过程,体验了竞拍和牛的刺激,并成功拍下了当天的冠军牛。他随后参观了屠宰场,了解了和牛的屠宰和肉质评级过程。屠宰场的卫生条件非常严格,迈克尔穿上了全套防护装备。他见识了和牛的肉质如何根据肉量和脂肪的纹理进行评级,从C1到A5。最终,他们赢得了竞拍,并且获得了一整块优质的和牛肉。

10:01

🔪 和牛的切割艺术

在获得和牛后,迈克尔跟随牛肉到了肉铺,见证了和牛的切割过程。肉铺师傅展示了他们精湛的切割技艺,将牛肉分解成不同的部位,并且非常注重不浪费任何一部分。肉铺师傅还被昵称为“肉的艺术家”,他们不仅简单地切割牛肉,还用和牛脂肪进行了特别的展示。迈克尔观察了整个切割过程,并对和牛的纹理和质量赞不绝口。

15:03

🍣 品尝和牛料理

最后,迈克尔将切割好的和牛带到了一家餐厅,由被称为神户牛肉王子的厨师哈马准备和牛料理。厨师制作了三种不同级别的神户牛肉料理:神户牛肉寿司、神户牛肉烧烤(yakinku),以及神户牛肉炸牛排三明治(katsu sando)。每一种料理都展示了和牛牛肉的独特风味和质地,迈克尔对这些料理赞不绝口,尤其是对最后一道菜——神户牛肉炸牛排三明治的美味印象深刻。

Mindmap

Keywords

💡和牛 (Wagyu)

和牛是源自日本的高品质肉牛品种,以其肉质中的大理石纹理(即肌肉内脂肪分布)而闻名。在视频中,和牛被描述为非常昂贵,以至于一头名为Michael的和牛拥有自己的保安。和牛是制作神户牛肉(Kobe beef)的来源,但并非所有和牛都可称为神户牛肉。

💡神户牛肉 (Kobe Beef)

神户牛肉是和牛中的顶级牛肉,源自兵库县的特定牛只。视频中提到,所有神户牛肉都来自和牛,但并非所有和牛牛肉都是神户牛肉。神户牛肉在品质和价格上都优于普通和牛,类似于将普通汽车与法拉利相比较。

💡牛肉等级 (Beef Grading)

视频中提到,牛肉的等级是根据两个主要因素评定的:一是可以从牛身上取得的肉量,二是脂肪的大理石纹理质量。等级从C1到A5,其中A5是最高等级,表示肉质极佳。这一评级系统对于消费者了解他们所购买的牛肉质量至关重要。

💡酒精饲料 (Alcohol Feed)

在养殖和牛的过程中,视频中提到使用了五种不同的酒精作为饲料的一部分,包括清酒、啤酒、威士忌、味醂和酱油。这些酒精不仅增加了饲料的风味,还可能对牛的肉质产生影响,尽管过量可能会导致牛醉酒。

💡牛肉拍卖 (Beef Auction)

视频中描述了和牛在拍卖会上被出售的过程。这些拍卖会是全球买家购买高品质和牛的主要场所。拍卖会上的牛只根据它们的肉质和重量进行竞标,这体现了和牛作为商品的高价值。

💡牛肉加工 (Meat Processing)

视频中展示了牛肉从整块到切割成不同部位的过程。这个过程需要高度的技艺和对肉质的理解,以确保没有浪费,并且每一块肉都能以最佳方式呈现。这体现了对食材的尊重和对工艺的精湛掌握。

💡牛肉烹饪 (Meat Cooking)

视频的最后部分展示了牛肉在餐厅中的烹饪过程。由被称为神户牛肉王子的厨师进行烹饪,包括制作神户牛肉寿司、烧烤和炸牛肉三明治等。这些烹饪方法不仅展现了牛肉的多样性,也体现了对食材的精心处理和对味道的追求。

💡肉质纹理 (Marbling)

肉质纹理,或称大理石纹理,是指肌肉内脂肪的分布情况,这是评定和牛牛肉品质的重要标准。视频中多次提到,和牛的肉质纹理是其独特之处,也是其昂贵的原因之一。良好的肉质纹理意味着肉质更加柔嫩、多汁,风味更佳。

💡跟踪编号 (Tracking Number)

视频中提到,在日本养殖的所有牛只,包括和牛,都有带有10位数字的跟踪编号的标签。这些编号可以追溯牛只的出生地和饲养信息,确保了食品的可追溯性和安全性。

💡牛肉切片 (Meat Slicing)

在视频中,牛肉的切片过程被展示为一种艺术形式。使用特制的机器将牛肉切成极薄的片,这不仅是一种技术上的展示,也是为了在食用时提供最佳的风味和口感。

💡牛肉价格 (Beef Price)

视频中提到了和牛牛肉的高昂价格,例如一块特定的牛肉切片售价高达三百万日元(约合三万美元)。这反映了和牛牛肉作为顶级食材的稀缺性和对品质的追求。

Highlights

迈克尔介绍了一头价值连城的和牛,它甚至拥有自己的保安。

视频展示了和牛的来源,拍卖过程,以及它们如何被分解并在餐厅中供应。

所有的神户牛肉都来自和牛,但并非所有和牛都是神户牛肉,神户牛肉相当于法拉利级别的存在。

和牛的体型巨大,成年和牛几乎与身高六英尺三英寸的人一样高。

农场主Usunaga-san从50头牛开始,现在拥有超过500头牛。

和牛的幼崽非常可爱,它们穿着夹克以保暖。

和牛幼崽每天增重约一公斤,三个月到四个月就能长到中等大小。

关于和牛有许多神话,包括每天按摩、听莫扎特音乐以及被喂食酒精饮料。

和牛的饮食中包含五种不同的酒精,包括清酒、啤酒、威士忌、味醂和酱油。

和牛的饲料含有发酵的味道,但过多的酒精会让它们昏睡而不是醉酒。

和牛的饲料标签包含10位数字的追踪号码,可以追溯牛的出生地和饲养信息。

和牛对不同气味和新人表现出兴趣,显示出它们具有个性。

和牛喝的是天然泉水,与人类饮用水相同,这可能是它们肉质优良的秘密。

和牛拍卖会上,牛只根据肉质和脂肪的纹理进行分级,最高等级为A5。

在拍卖会上,通过按钮竞拍,每次加价一日元,特殊需求可以大幅加价。

迈克尔和他的团队成功竞拍到了当天的冠军牛,并获得了奖杯。

竞拍成功的和牛将被送往屠夫那里分解,然后送往餐厅。

屠夫将和牛分解成不同的部位,展示了他们精湛的技艺和对肉质的尊重。

和牛的不同部位呈现出不同的纹理,每一块肉都是一件艺术品。

和牛的肉片被机器切成极薄的片,用于制作寿司和其他料理。

在东京的Wagyu Mafia餐厅,主厨Hama展示了如何烹饪不同等级的神户牛肉。

神户牛肉寿司、烧烤和炸牛排三明治,每一道菜都展现了和牛的独特风味和质地。

即使是创造这些美食的人,也对神户牛肉的美味赞不绝口。

Transcripts

00:00

This is Michael, a Wagyu cow worth so much

00:02

money that he has his own security guard.

00:04

In this video, we're gonna see where Wagyu comes

00:07

from, how it's auctioned and sold for millions of

00:09

dollars each day, and how it's eventually broken down

00:12

and served at restaurants.

00:13

And I came to Kobe for a reason.

00:15

All Kobe beef comes from Wagyu cattle, but not

00:17

all Wagyu beef is Kobe.

00:19

If Wagyu is your average car, Kobe is a

00:22

Ferrari.

00:22

Just for some size comparison, I am six foot

00:25

three, and this cow is almost as tall as

00:28

me.

00:28

I didn't know that they could be that big.

00:29

I would not want to mess with this guy.

00:31

Hey, buddy.

00:33

Usunaga-san, thank you for inviting me to your farm.

00:36

This man here is responsible for raising some of

00:39

the most expensive cattle on earth.

00:41

And when he started, he had just 50 cows,

00:43

but now he has over 500 cows.

00:45

And this is just one of the many barns

00:47

that they have here on the farm.

00:48

Wa in wagyu means Japanese, so wagyu means Japanese

00:53

cow.

00:53

Could we start by going and seeing the baby

00:55

cows?

00:55

Yes.

00:56

Let's go.

00:56

Let's go.

00:57

So these are the baby babies.

00:58

Yeah.

00:59

Oh, it's so cute.

01:00

They have a jacket on because they're so cold.

01:03

So how much do all these babies weigh right

01:06

now?

01:06

25 kilograms to 30 kilograms.

01:08

So how long will it take for these ones

01:10

to get to the medium-sized cows over there?

01:12

About three to four months.

01:13

They gain about one kilogram per day.

01:15

Wow, they're growing really fast.

01:17

Yeah, they grow about ten times faster than humans.

01:20

How old is this cow right here?

01:22

One week.

01:23

If this cow right here that's already this size

01:25

is only one week old, imagine how big the

01:27

ones we're going to see later in this video

01:29

that are fully grown are going to be.

01:31

There's so many myths online, I feel like, about

01:34

Wagyu.

01:35

Some say that they're massaged every single day.

01:37

I've also heard that some get Mozart played to

01:39

them while they sleep at night.

01:41

And I've even heard that a lot of them

01:43

are fed sake and different alcohol and they're drunk

01:45

all the time.

01:45

Is any of that true?

01:46

Let's find out.

01:47

So these cows now are a good size bigger

01:50

than the babies.

01:50

Like there's a big difference all of a sudden

01:52

in the size.

01:53

How old are these cows and what's happening now?

01:56

Well, here the cows are about one year old

01:59

to three years old.

02:01

And this is the phase where we feed them.

02:03

How much food do they eat?

02:05

They eat about eight kilos of feed per day.

02:08

How do you know which ones are going to

02:10

have that really beautiful marbling?

02:12

Because when I think of Wagyu, and when anyone

02:14

thinks of Wagyu, they think of that amazing intramuscular

02:16

fat, all the fat between the muscle, and that's

02:19

what makes Wagyu so special.

02:20

How do you know which cows are going to

02:23

have that good marbling?

02:24

I take a look at the area with the

02:26

sirloin, which is on the back, that gives me

02:28

an idea of the quality of the meat.

02:29

You can just tell just by looking.

02:31

Yes, once you get used to it.

02:33

He's a genius.

02:34

This just shows a scale of how wide and

02:36

how big one of these cows is compared to

02:39

a human.

02:39

He isn't really leading the cow right now.

02:41

The cow is sort of leading him and he's

02:43

just crossing his fingers that it doesn't freak out.

02:46

How big are these cows?

02:47

How much do they weigh?

02:47

Tajima cows weigh about 700 kilograms.

02:51

Wow.

02:52

700 kilos.

02:52

How much is that in pounds?

02:54

It's like 1,400 pounds.

02:55

What's the biggest cow you've ever raised or seen?

02:59

The heaviest we had weighed 950 kilograms.

03:03

Can we see how you make their food?

03:05

Let's go see it.

03:05

It smells very fermented here.

03:07

Is this maybe the alcohol or sake that we

03:10

were talking about earlier?

03:11

Sake, beer, whiskey, mirin, and soy sauce.

03:14

So there's five different alcohols in the feed.

03:16

Are the cows getting drunk?

03:19

If you give them too much, they'll get drunk.

03:21

Have you ever made one drunk?

03:22

I've never done it.

03:23

No?

03:23

They go to sleep.

03:24

So they don't really get drunk.

03:25

I guess they just knock out right away.

03:28

So this one right here is a sake feed,

03:31

mirin, which I use for like a sweet cooking

03:33

wine.

03:33

It's actually one of my favorite ingredients in the

03:35

kitchen.

03:35

And this is a sugar cane feed.

03:37

It smells like a mix of raisins and fig

03:40

newtons.

03:40

And this feed here is from beer.

03:42

Actually, it smells really good.

03:44

Kind of a gentle beer scent.

03:45

This one is whiskey.

03:47

These cows literally just seem to be sitting here

03:49

all the time and just eating, eating, eating, eating.

03:51

And I guess that's because that's their full-time job

03:54

and that's what they do.

03:55

That's how they're getting as big as they're getting.

03:57

Do you ever eat it?

03:58

No.

03:58

No?

03:58

No.

03:59

Would I be okay if I ate it?

04:01

No, you can't eat that.

04:03

All these cows have these tags on them.

04:05

What do the tags mean?

04:06

All cows raised in Japan, not just Wagyu, have

04:10

these tags with a 10-digit tracking number.

04:12

You can use that number to look up all

04:14

sorts of information, like where the cow was born

04:17

and raised.

04:17

Do the cows get excited when people walk around?

04:21

They're all causing this commotion now.

04:23

Their heads are all sticking out when we're standing

04:25

here.

04:25

Do they have personalities?

04:27

Yeah, they get interested by the different smells and

04:29

the different people that they haven't met before.

04:31

I can't stop watching these guys drinking.

04:33

They're fighting over the water.

04:35

It's natural spring water.

04:36

The water they give to Wagyu cattle is the

04:38

same water that humans can drink.

04:40

I think that's the secret recipe.

04:41

So it's really high quality water.

04:43

Yeah.

04:44

Now that we've seen a farm and how Wagyu

04:46

cows are raised, the next step is an auction

04:48

where Wagyu cows are sold to buyers from all

04:50

around the world.

04:51

Nobody can get into these auctions unless you know

04:54

Yamamoto-san.

04:54

Hello.

04:56

So we are entering the auction room.

04:58

Whoa!

04:59

So this is where the auction happens.

05:00

Yeah.

05:01

And the cows are going to eventually be coming

05:03

one by one.

05:04

Exactly, yeah.

05:04

Okay, so, what, I can't....

05:07

How... what am I supposed to do with these?

05:10

Do I look okay?

05:11

Yeah, very good.

05:12

They look very good on you, yeah.

05:13

I feel like you're lying.

05:15

Haha no, no, no, they're very good on you.

05:16

This should show you how big some of these

05:18

cows are when they come by.

05:20

Like they're hanging down to here, yeah?

05:22

Yeah, yeah.

05:22

So this right here, this is the trophy for

05:25

today.

05:25

The best cattle of the day.

05:27

Only number one gets this award.

05:29

Do you think we can try to win it?

05:30

It's really hard to win, but we will try

05:32

to get this cattle today.

05:33

We're just going to have to pay a lot

05:34

of money.

05:35

Yeah.

05:35

But we're going to be bidding against some pretty

05:37

big people in Japan here.

05:38

Yes, true.

05:39

Let's do this.

05:41

Okay, so we're going to go to the carcass

05:42

room next.

05:43

Whoa!

05:44

What's going on here?

05:45

Oh, new shoes.

05:46

New shoes, yeah.

05:47

Oh, over my hat.

05:48

Yeah.

05:48

Okay.

05:49

Like this?

05:51

Yeah, like that.

05:52

So this is the most hygienic slaughter house in

05:55

Japan.

05:55

Well, now I see why I have to wear

05:57

all this.

05:57

I hope you're fitting okay.

05:58

You hope I fit?

05:59

I know.

06:00

Nothing in Japan fits me.

06:01

I'm too big.

06:02

Another thing.

06:03

Yes.

06:03

Oh my god.

06:04

Protects your head.

06:04

Okay.

06:05

Anything else?

06:06

Oh my god.

06:07

This is crazy.

06:08

And finally you put this on.

06:10

And now we can see the cows.

06:12

Yes.

06:12

What is this?

06:13

This is an air shower.

06:14

You can just come inside.

06:15

I'm scared.

06:20

It's so cold.

06:22

Holy cow.

06:24

These are massive.

06:25

Look at the size of me next to these

06:28

cows.

06:28

These are the cows that we're about to see

06:30

at today's auction.

06:31

They're massive.

06:31

Yeah, this is 640 kilograms.

06:34

Look at the marbling on this beef.

06:36

It's unbelievable.

06:38

They all have different awards, certifications, different stamps on

06:41

them.

06:42

Every carcass has its own identifying things for people

06:44

to know how good the quality is.

06:46

The floor is also so slippery because there's Wagyu

06:49

fat everywhere.

06:50

It's the most expensive floor you could possibly find.

06:53

So here's how it works.

06:53

When grading beef, there are two main factors.

06:56

The first is how much meat can actually be

06:58

taken from the cow.

06:59

And the other one is how good the marbling

07:01

of the fat is.

07:02

The scale goes from A to C and one

07:04

to five.

07:05

So the worst possible cut of beef would get

07:07

a C1, the lowest grade you can get.

07:09

And the best of the best of the best

07:11

would get this stamp right here, A5.

07:14

So they cut all of these open so you

07:16

can grade it and see.

07:17

And this is the chuck roll part and this

07:19

is the chuck rib part.

07:20

This is the one that we want to get

07:21

today.

07:21

Yeah.

07:22

It's called the reward cattle.

07:23

And there's only one every single day.

07:25

Right here is the A5 stamp.

07:27

So this is the best grade you can possibly

07:30

get.

07:30

It's a beautiful, beautiful, huge cow.

07:33

Wow.

07:35

Look at that.

07:35

Why is this so good?

07:37

The body is very wide and big.

07:38

This cattle contains lots of beef as well.

07:40

And also the taste is very, very good.

07:42

And everybody's going to be trying to win this.

07:44

Yeah.

07:44

It's going to be hard, right?

07:45

Yeah, it's going to be very, very hard.

07:47

It's time to go to the auction.

07:48

People are starting to walk in.

07:49

My heart's starting to beat faster.

07:51

My competitive juices are starting to flow.

07:53

I want to win the number one cow and

07:55

I want to get that trophy.

07:56

Do you want to win?

07:57

Yeah, of course.

07:58

How does this work?

07:58

You press the buttons to bid?

08:00

During the auction, when everybody is pushing just this

08:02

button, one yen is rising every time.

08:04

But if you want to get this carcass, very,

08:07

very specifically this one, then you just put the

08:10

100 yen, 50 yen, 10 yen.

08:11

This is when you wanna ball out.

08:13

Yeah, yeah.

08:13

Now that you've told me how this works, I

08:15

have a strategy for the bidding.

08:16

I'm gonna put this one in one hand.

08:17

Okay.

08:18

I'm gonna be clicking this as fast as I

08:19

possibly can.

08:20

Okay.

08:20

And then in my other hand, I'm gonna go

08:22

like this.

08:22

Okay haha.

08:23

Then you'll win every cattle.

08:24

The first cows are coming in.

08:26

My heart is beating so fast right now.

08:28

I'm nervous.

08:28

Be ready.

08:41

Oh a winner! There it goes.

08:56

Wow.

08:56

The trophy cow today is number 12.

08:58

We're almost there.

08:59

Tell me when.

09:00

Tell me when.

09:01

Right now? Hold it?

09:02

Yeah, continue.

09:05

Alright I am holding it. My heart's beating so

09:07

fast.

09:07

Wow, it's going high. It's going so high.

09:09

Oh, it's going to be so expensive.

09:14

It's going so high.

09:15

We got it? We got it.

09:18

Oh, nice. Good, good.

09:20

There's our cow.

09:21

I don't want to celebrate because I think everyone's

09:23

mad that we won.

09:26

You won?

09:27

We won, yeah.

09:28

That's good.

09:29

Wow, thank you.

09:30

One, two, three.

09:31

We did it!

09:32

This is the cow that we won.

09:34

And look how incredible that is.

09:35

He is so much bigger than me.

09:37

You did it.

09:37

You did it.

09:39

Our cow is now gonna be processed and sent

09:41

along to a butcher who's gonna break it down

09:43

for us.

09:43

Only Wagyu has kindly allowed me to take the

09:46

entire tenderloin to give away to 10 of you.

09:48

So comment your Instagram handle down below in the

09:50

video and make sure you're following me so I

09:52

can message you if you win.

09:53

And 10 of you are gonna get a beautiful

09:55

filet mignon from our exact cow that we won

09:57

today.

09:57

So we are now here at the butcher.

09:59

This is the place where they take the meat,

10:01

they break it down, and then they send it

10:02

to restaurants to get it cooked, which we'll go

10:04

to next.

10:04

What is your name?

10:05

Mr. Meat.

10:05

Nice to meet you.

10:06

So he's the meat artist, and that's why we've

10:06

come to the best butcher in the game.

10:10

Do I look good?

10:12

Good! Hahah.

10:13

This is what you get if you're in the

10:15

Kobe Beef Association.

10:16

It's so heavy.

10:16

Heavy, heavy!

10:18

What's his name?

10:20

Kobe Beef. Hahah.

10:22

So this is their freezer where they keep a

10:24

lot of their meats.

10:24

And this is our cow that we got today.

10:27

This is from the same area as where the

10:28

flat iron steak comes from.

10:29

And he's going to cut it down into a

10:32

beautiful platter of usable cuts of beef.

10:34

First, it looks like he's removing a lot of

10:37

the fat off the top of this meat.

10:39

This has a lot of fat.

10:40

Here's very quick and efficient with the knife.

10:42

You can also see that he's really making an

10:43

effort here as he cuts to not waste any

10:45

meat from this cow. It's incredible to watch.

10:47

So now is when the wagyu is really starting

10:49

to look good.

10:50

We're getting down to those beautiful parts on the

10:52

inside here. It's like a long train of wagyu.

10:55

Do you like to eat wagyu?

10:56

I love wagyu. Munch!

10:58

Munch, munch, munch.

10:59

Okay, so now you're about to see why they

11:01

call him the meat artist.

11:02

Most butchers will just break down the Wagyu just

11:04

like that, and then they'll package it up.

11:06

But he is literally an artist with how he

11:08

treats the Wagyu, and he does something a little

11:10

extra.

11:10

And it looks like he's using Wagyu beef tallow,

11:12

some fat, to prop up the edges of the

11:15

flower.

11:15

Wow.

11:16

It's insane.

11:17

Now what's gonna happen is he's going to cut

11:19

it down again and show us yet another presentation

11:21

that he can create with this same cut of

11:23

our Wagyu beef.

11:24

I love how with Wagyu, every time you cut

11:26

it, it makes a new art piece.

11:27

I have no idea what he's gonna be making

11:29

this time, but I know it's probably gonna be

11:31

something really cool again.

11:32

He's super, super careful and really specific.

11:35

Wow.

11:36

That is beautiful.

11:37

Now you see why they call him the meat

11:39

artist.

11:40

Okay, now we're moving on to this giant cross

11:42

section of our cow here.

11:43

What is your name?

11:44

Mr. CEO.

11:45

Nice to meet you.

11:46

Nice to meet you.

11:47

So this piece of beef has ribeye, sirloin, and

11:50

tenderloin all in one.

11:51

So he has a lot to work with here.

11:53

And he's going to start by deboning the whole

11:55

thing.

11:55

We have to remove all of those thick bones.

11:56

The way that he's using the knife here is

11:59

very surgical.

11:59

It's so precise.

12:00

He is tracing around every single bone.

12:03

So what he's working on right now is trying

12:04

to pull off the first bone.

12:06

And if you recognize it, it's sort of a

12:08

T-bone.

12:08

You'd have the tenderloin on one side and the

12:10

strip would be on the other side.

12:11

The cool thing here to me is you can

12:13

sort of see that the butcher has all these

12:15

different choices when they go to break down your

12:16

beef.

12:17

Right now, he's pulling out those bones that would

12:19

normally be left in a T-bone or a porterhouse

12:22

steak.

12:22

He's just pulling all of those out right now

12:25

because we already took off that tenderloin.

12:26

And then on the bottom side of these is

12:28

gonna be left this nice clean strip.

12:30

They work the knife in every possible way in

12:32

doing this.

12:33

They hold it in their hand in different ways.

12:35

A lot of people talk about how Wagyu cuts

12:37

like butter, but they're not just sitting here slicing

12:39

easily through this Wagyu.

12:40

They are masters of their craft with the knife.

12:42

It's crazy to watch.

12:43

So something's happening now.

12:45

He's going to cut this whole big piece here

12:47

in half.

12:47

This is really cool for me to see the

12:49

meat getting smaller and smaller and smaller.

12:51

Wow.

12:52

That's beautiful.

12:53

Look at the difference here between the fat that's

12:55

on the outside and then all of this beautiful

12:58

marbled fat that we think of when we think

13:00

of Wagyu.

13:01

So now we've got a different portion here of

13:02

our cow.

13:03

We're going to see him cut this into some

13:04

blocks.

13:04

So one really cool thing here is we have

13:07

so many cuts of the cow that we're able

13:09

to play with and work with here.

13:10

It should just show you how big one of

13:12

these cows really is and how much meat comes

13:15

from one of these massive, massive Wagyu cows.

13:17

Although you do pay a hefty price for it.

13:19

Every single piece of what he's cut here has

13:21

a completely different pattern on it, which I think

13:24

is one of the most amazing parts about Wagyu.

13:26

This is the last thing we're doing before we

13:28

get to cook and eat some Wagyu at a

13:29

restaurant.

13:29

This is a giant machine that's gonna slice this

13:32

Wagyu very thin.

13:33

So it goes into the machine.

13:34

Wow, this is intense.

13:36

Okay, here we go.

13:38

Whoa!

13:40

That's not what I expected to just happen.

13:43

This is so fast.

13:44

Look at that.

13:45

It's the thinnest piece of Wagyu.

13:47

How much is one of these?

13:48

Can I buy one?

13:48

Three million yen.

13:49

Thirty thousand dollars.

13:50

Okay.

13:51

All right.

13:51

Nevermind.

13:51

So now that we're finished, they're just packing all

13:53

of this up.

13:54

Although I wish we could just sit together and

13:56

eat all this Wagyu together, but it's going to

13:57

go off to different customers now.

13:59

Thank you.

13:59

Thank you very much.

14:01

I'm bringing this to the restaurant.

14:02

It is time to go eat some Wagyu.

14:06

This is Wagyu Mafia, a members-only Wagyu restaurant in

14:09

Tokyo, Japan.

14:10

And this is Chef Hama.

14:11

He's known as the Prince of Kobe Beef.

14:13

Mr. Nick!

14:14

I brought you a gift!

14:16

Oh my god, where'd you get it from?

14:17

How are you?

14:18

Very good, no?

14:19

Can we cook it?

14:20

Let's Wagyu Mafia!

14:22

Let's go!

14:22

Chef, you are the Wagyu expert, so I am

14:25

not cooking today.

14:25

I'm going to step back and let you do

14:27

your magic.

14:28

Sound good?

14:28

Right on, Mr. Nick!

14:29

Today, I'm going to cook three levels of Kobe

14:34

beef.

14:34

Level one, Wagyu sushi.

14:37

Let's go!

14:38

We have all the most amazing ingredients in the

14:40

world here.

14:41

This is my favorite sea urchin from Hokkaido, Japan.

14:44

The best flavor, so sweet.

14:46

We also have royal ossetra caviar, fresh wasabi, and

14:49

of course, our Kobe beef.

14:50

The process to make this one is quick.

14:52

You have to be gentle when shaping the rice,

14:55

which we cook with sake for extra flavor, and

14:58

the nigiri comes together quickly.

14:59

To finish, you brush it with eight-year barrel-aged soy

15:02

sauce and top with the sea urchin and caviar.

15:05

Mr. Nick your sushi is ready.

15:07

One bite.

15:08

One bite?

15:08

Pick it up from my hand.

15:10

I've never done omakase right out of the chef's

15:14

hand.

15:14

Holy cow.

15:16

Not bad, huh?

15:17

Not bad at all.

15:20

You get a little soy sauce sea urchin right

15:21

away because it hits the roof of your mouth.

15:23

At the very end of the taste, Kobe beef

15:26

comes after.

15:27

And it's so nice to have the Kobe beef

15:29

just raw and delicate like that.

15:30

So level two and level three, you're going to

15:32

have a tough time.

15:33

Let's skip it.

15:35

Level two is Kobe beef yakiniku, which means barbecue.

15:40

For the meat, I'm using the Kobe beef tongue.

15:43

They're impossible to get since there is just one

15:46

per cow.

15:46

Breaking it down is similar to flaying a fish,

15:49

just like you're removing the skin from the fish.

15:51

So you see the dimple on the tongue.

15:53

This is a sign where you cut it.

15:55

And this here is all fat.

15:57

And fat is flavor.

15:58

This is the best part of the Kobe beef

16:01

tongue, one of the most expensive tongues in the

16:05

world.

16:05

Three hundred grams, easily two thousand US dollars.

16:08

We're going to cut it into small pieces like

16:11

this, and then gently score it on both sides

16:14

for some textures.

16:15

We have already prepared the Japanese charcoal.

16:17

You want it to be a nice gray color

16:19

when it's time to cook.

16:20

This is Kobe beef back fat, which we use

16:22

to oil the grill.

16:23

Listen to that nice sizzle.

16:29

Oooh.

16:29

Grill for one minute on each side and finish

16:32

it off with a bit of salt and it's

16:34

ready to eat.

16:34

Let's go.

16:35

Level two.

16:36

Let's see.

16:37

It looks good.

16:38

And it smells even better than it looks.

16:41

It's just the right amount of chewy and still

16:43

soft and fatty.

16:44

It has a little bit of crunchiness.

16:46

Level two is gonna be hard to beat.

16:48

Level three is Wagyu katsu sando.

16:51

I'm going to use this special three thousand dollar

16:55

Kobe beef tenderloin.

16:56

This is one of the most difficult cuts to

16:59

find anywhere in the world.

17:00

First, I'm going to carefully cut it into these

17:03

small portions.

17:03

The marbling on this beef is incredible.

17:06

Then we'll roll it in our special Japanese flour,

17:08

dip it in the egg, and finish with our

17:11

homemade bread crumbs, which is made from Japanese milk

17:13

bread.

17:13

For the size of this, the thickness, cook for

17:15

two and a half minutes. Shall we go?

17:22

We'll fry until it looks nice and golden brown

17:24

like this.

17:25

This is our sauce.

17:27

It has fifteen different ingredients.

17:28

The main ingredients are soy sauce and rice vinegar,

17:32

but the rest is a secret.

17:34

To assemble the sandwich, place down the beef and

17:36

close the sandwiches.

17:37

And now I will trim off all the edges.

17:45

Wow.

17:45

And I finish by slicing through the middle.

17:47

Mr. Nick, level three is ready.

17:49

Come on.

17:51

I was drooling back there watching this whole time.

17:53

Oh, level three, we need to have gold.

17:57

Yes.

18:07

I feel bad even eating this.

18:08

Look at this.

18:09

Then don't eat it.

18:10

All right.

18:11

Okay, so this is a Kobe beef Chateaubriand.

18:15

In an entire cow, you can only get ten

18:18

pieces. Let's go!

18:18

Okay.

18:24

Words cannot really describe that bite.

18:26

Even though I create it, I still love it

18:29

every day.

18:30

Well done.

18:31

Oh, one more thing.

18:32

Yeah?

18:34

You ready for dessert?

18:36

No.