How Wagyu Is Made (Farm To Table)
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
🐂 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。
🏆 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。
🔪 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。
🍣 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)
💡神户牛肉 (Kobe Beef)
💡牛肉等级 (Beef Grading)
💡酒精饲料 (Alcohol Feed)
💡牛肉拍卖 (Beef Auction)
💡牛肉加工 (Meat Processing)
💡牛肉烹饪 (Meat Cooking)
💡肉质纹理 (Marbling)
💡跟踪编号 (Tracking Number)
💡牛肉切片 (Meat Slicing)
💡牛肉价格 (Beef Price)
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
This is Michael, a Wagyu cow worth so much
money that he has his own security guard.
In this video, we're gonna see where Wagyu comes
from, how it's auctioned and sold for millions of
dollars each day, and how it's eventually broken down
and served at restaurants.
And I came to Kobe for a reason.
All Kobe beef comes from Wagyu cattle, but not
all Wagyu beef is Kobe.
If Wagyu is your average car, Kobe is a
Ferrari.
Just for some size comparison, I am six foot
three, and this cow is almost as tall as
me.
I didn't know that they could be that big.
I would not want to mess with this guy.
Hey, buddy.
Usunaga-san, thank you for inviting me to your farm.
This man here is responsible for raising some of
the most expensive cattle on earth.
And when he started, he had just 50 cows,
but now he has over 500 cows.
And this is just one of the many barns
that they have here on the farm.
Wa in wagyu means Japanese, so wagyu means Japanese
cow.
Could we start by going and seeing the baby
cows?
Yes.
Let's go.
Let's go.
So these are the baby babies.
Yeah.
Oh, it's so cute.
They have a jacket on because they're so cold.
So how much do all these babies weigh right
now?
25 kilograms to 30 kilograms.
So how long will it take for these ones
to get to the medium-sized cows over there?
About three to four months.
They gain about one kilogram per day.
Wow, they're growing really fast.
Yeah, they grow about ten times faster than humans.
How old is this cow right here?
One week.
If this cow right here that's already this size
is only one week old, imagine how big the
ones we're going to see later in this video
that are fully grown are going to be.
There's so many myths online, I feel like, about
Wagyu.
Some say that they're massaged every single day.
I've also heard that some get Mozart played to
them while they sleep at night.
And I've even heard that a lot of them
are fed sake and different alcohol and they're drunk
all the time.
Is any of that true?
Let's find out.
So these cows now are a good size bigger
than the babies.
Like there's a big difference all of a sudden
in the size.
How old are these cows and what's happening now?
Well, here the cows are about one year old
to three years old.
And this is the phase where we feed them.
How much food do they eat?
They eat about eight kilos of feed per day.
How do you know which ones are going to
have that really beautiful marbling?
Because when I think of Wagyu, and when anyone
thinks of Wagyu, they think of that amazing intramuscular
fat, all the fat between the muscle, and that's
what makes Wagyu so special.
How do you know which cows are going to
have that good marbling?
I take a look at the area with the
sirloin, which is on the back, that gives me
an idea of the quality of the meat.
You can just tell just by looking.
Yes, once you get used to it.
He's a genius.
This just shows a scale of how wide and
how big one of these cows is compared to
a human.
He isn't really leading the cow right now.
The cow is sort of leading him and he's
just crossing his fingers that it doesn't freak out.
How big are these cows?
How much do they weigh?
Tajima cows weigh about 700 kilograms.
Wow.
700 kilos.
How much is that in pounds?
It's like 1,400 pounds.
What's the biggest cow you've ever raised or seen?
The heaviest we had weighed 950 kilograms.
Can we see how you make their food?
Let's go see it.
It smells very fermented here.
Is this maybe the alcohol or sake that we
were talking about earlier?
Sake, beer, whiskey, mirin, and soy sauce.
So there's five different alcohols in the feed.
Are the cows getting drunk?
If you give them too much, they'll get drunk.
Have you ever made one drunk?
I've never done it.
No?
They go to sleep.
So they don't really get drunk.
I guess they just knock out right away.
So this one right here is a sake feed,
mirin, which I use for like a sweet cooking
wine.
It's actually one of my favorite ingredients in the
kitchen.
And this is a sugar cane feed.
It smells like a mix of raisins and fig
newtons.
And this feed here is from beer.
Actually, it smells really good.
Kind of a gentle beer scent.
This one is whiskey.
These cows literally just seem to be sitting here
all the time and just eating, eating, eating, eating.
And I guess that's because that's their full-time job
and that's what they do.
That's how they're getting as big as they're getting.
Do you ever eat it?
No.
No?
No.
Would I be okay if I ate it?
No, you can't eat that.
All these cows have these tags on them.
What do the tags mean?
All cows raised in Japan, not just Wagyu, have
these tags with a 10-digit tracking number.
You can use that number to look up all
sorts of information, like where the cow was born
and raised.
Do the cows get excited when people walk around?
They're all causing this commotion now.
Their heads are all sticking out when we're standing
here.
Do they have personalities?
Yeah, they get interested by the different smells and
the different people that they haven't met before.
I can't stop watching these guys drinking.
They're fighting over the water.
It's natural spring water.
The water they give to Wagyu cattle is the
same water that humans can drink.
I think that's the secret recipe.
So it's really high quality water.
Yeah.
Now that we've seen a farm and how Wagyu
cows are raised, the next step is an auction
where Wagyu cows are sold to buyers from all
around the world.
Nobody can get into these auctions unless you know
Yamamoto-san.
Hello.
So we are entering the auction room.
Whoa!
So this is where the auction happens.
Yeah.
And the cows are going to eventually be coming
one by one.
Exactly, yeah.
Okay, so, what, I can't....
How... what am I supposed to do with these?
Do I look okay?
Yeah, very good.
They look very good on you, yeah.
I feel like you're lying.
Haha no, no, no, they're very good on you.
This should show you how big some of these
cows are when they come by.
Like they're hanging down to here, yeah?
Yeah, yeah.
So this right here, this is the trophy for
today.
The best cattle of the day.
Only number one gets this award.
Do you think we can try to win it?
It's really hard to win, but we will try
to get this cattle today.
We're just going to have to pay a lot
of money.
Yeah.
But we're going to be bidding against some pretty
big people in Japan here.
Yes, true.
Let's do this.
Okay, so we're going to go to the carcass
room next.
Whoa!
What's going on here?
Oh, new shoes.
New shoes, yeah.
Oh, over my hat.
Yeah.
Okay.
Like this?
Yeah, like that.
So this is the most hygienic slaughter house in
Japan.
Well, now I see why I have to wear
all this.
I hope you're fitting okay.
You hope I fit?
I know.
Nothing in Japan fits me.
I'm too big.
Another thing.
Yes.
Oh my god.
Protects your head.
Okay.
Anything else?
Oh my god.
This is crazy.
And finally you put this on.
And now we can see the cows.
Yes.
What is this?
This is an air shower.
You can just come inside.
I'm scared.
It's so cold.
Holy cow.
These are massive.
Look at the size of me next to these
cows.
These are the cows that we're about to see
at today's auction.
They're massive.
Yeah, this is 640 kilograms.
Look at the marbling on this beef.
It's unbelievable.
They all have different awards, certifications, different stamps on
them.
Every carcass has its own identifying things for people
to know how good the quality is.
The floor is also so slippery because there's Wagyu
fat everywhere.
It's the most expensive floor you could possibly find.
So here's how it works.
When grading beef, there are two main factors.
The first is how much meat can actually be
taken from the cow.
And the other one is how good the marbling
of the fat is.
The scale goes from A to C and one
to five.
So the worst possible cut of beef would get
a C1, the lowest grade you can get.
And the best of the best of the best
would get this stamp right here, A5.
So they cut all of these open so you
can grade it and see.
And this is the chuck roll part and this
is the chuck rib part.
This is the one that we want to get
today.
Yeah.
It's called the reward cattle.
And there's only one every single day.
Right here is the A5 stamp.
So this is the best grade you can possibly
get.
It's a beautiful, beautiful, huge cow.
Wow.
Look at that.
Why is this so good?
The body is very wide and big.
This cattle contains lots of beef as well.
And also the taste is very, very good.
And everybody's going to be trying to win this.
Yeah.
It's going to be hard, right?
Yeah, it's going to be very, very hard.
It's time to go to the auction.
People are starting to walk in.
My heart's starting to beat faster.
My competitive juices are starting to flow.
I want to win the number one cow and
I want to get that trophy.
Do you want to win?
Yeah, of course.
How does this work?
You press the buttons to bid?
During the auction, when everybody is pushing just this
button, one yen is rising every time.
But if you want to get this carcass, very,
very specifically this one, then you just put the
100 yen, 50 yen, 10 yen.
This is when you wanna ball out.
Yeah, yeah.
Now that you've told me how this works, I
have a strategy for the bidding.
I'm gonna put this one in one hand.
Okay.
I'm gonna be clicking this as fast as I
possibly can.
Okay.
And then in my other hand, I'm gonna go
like this.
Okay haha.
Then you'll win every cattle.
The first cows are coming in.
My heart is beating so fast right now.
I'm nervous.
Be ready.
Oh a winner! There it goes.
Wow.
The trophy cow today is number 12.
We're almost there.
Tell me when.
Tell me when.
Right now? Hold it?
Yeah, continue.
Alright I am holding it. My heart's beating so
fast.
Wow, it's going high. It's going so high.
Oh, it's going to be so expensive.
It's going so high.
We got it? We got it.
Oh, nice. Good, good.
There's our cow.
I don't want to celebrate because I think everyone's
mad that we won.
You won?
We won, yeah.
That's good.
Wow, thank you.
One, two, three.
We did it!
This is the cow that we won.
And look how incredible that is.
He is so much bigger than me.
You did it.
You did it.
Our cow is now gonna be processed and sent
along to a butcher who's gonna break it down
for us.
Only Wagyu has kindly allowed me to take the
entire tenderloin to give away to 10 of you.
So comment your Instagram handle down below in the
video and make sure you're following me so I
can message you if you win.
And 10 of you are gonna get a beautiful
filet mignon from our exact cow that we won
today.
So we are now here at the butcher.
This is the place where they take the meat,
they break it down, and then they send it
to restaurants to get it cooked, which we'll go
to next.
What is your name?
Mr. Meat.
Nice to meet you.
So he's the meat artist, and that's why we've
come to the best butcher in the game.
Do I look good?
Good! Hahah.
This is what you get if you're in the
Kobe Beef Association.
It's so heavy.
Heavy, heavy!
What's his name?
Kobe Beef. Hahah.
So this is their freezer where they keep a
lot of their meats.
And this is our cow that we got today.
This is from the same area as where the
flat iron steak comes from.
And he's going to cut it down into a
beautiful platter of usable cuts of beef.
First, it looks like he's removing a lot of
the fat off the top of this meat.
This has a lot of fat.
Here's very quick and efficient with the knife.
You can also see that he's really making an
effort here as he cuts to not waste any
meat from this cow. It's incredible to watch.
So now is when the wagyu is really starting
to look good.
We're getting down to those beautiful parts on the
inside here. It's like a long train of wagyu.
Do you like to eat wagyu?
I love wagyu. Munch!
Munch, munch, munch.
Okay, so now you're about to see why they
call him the meat artist.
Most butchers will just break down the Wagyu just
like that, and then they'll package it up.
But he is literally an artist with how he
treats the Wagyu, and he does something a little
extra.
And it looks like he's using Wagyu beef tallow,
some fat, to prop up the edges of the
flower.
Wow.
It's insane.
Now what's gonna happen is he's going to cut
it down again and show us yet another presentation
that he can create with this same cut of
our Wagyu beef.
I love how with Wagyu, every time you cut
it, it makes a new art piece.
I have no idea what he's gonna be making
this time, but I know it's probably gonna be
something really cool again.
He's super, super careful and really specific.
Wow.
That is beautiful.
Now you see why they call him the meat
artist.
Okay, now we're moving on to this giant cross
section of our cow here.
What is your name?
Mr. CEO.
Nice to meet you.
Nice to meet you.
So this piece of beef has ribeye, sirloin, and
tenderloin all in one.
So he has a lot to work with here.
And he's going to start by deboning the whole
thing.
We have to remove all of those thick bones.
The way that he's using the knife here is
very surgical.
It's so precise.
He is tracing around every single bone.
So what he's working on right now is trying
to pull off the first bone.
And if you recognize it, it's sort of a
T-bone.
You'd have the tenderloin on one side and the
strip would be on the other side.
The cool thing here to me is you can
sort of see that the butcher has all these
different choices when they go to break down your
beef.
Right now, he's pulling out those bones that would
normally be left in a T-bone or a porterhouse
steak.
He's just pulling all of those out right now
because we already took off that tenderloin.
And then on the bottom side of these is
gonna be left this nice clean strip.
They work the knife in every possible way in
doing this.
They hold it in their hand in different ways.
A lot of people talk about how Wagyu cuts
like butter, but they're not just sitting here slicing
easily through this Wagyu.
They are masters of their craft with the knife.
It's crazy to watch.
So something's happening now.
He's going to cut this whole big piece here
in half.
This is really cool for me to see the
meat getting smaller and smaller and smaller.
Wow.
That's beautiful.
Look at the difference here between the fat that's
on the outside and then all of this beautiful
marbled fat that we think of when we think
of Wagyu.
So now we've got a different portion here of
our cow.
We're going to see him cut this into some
blocks.
So one really cool thing here is we have
so many cuts of the cow that we're able
to play with and work with here.
It should just show you how big one of
these cows really is and how much meat comes
from one of these massive, massive Wagyu cows.
Although you do pay a hefty price for it.
Every single piece of what he's cut here has
a completely different pattern on it, which I think
is one of the most amazing parts about Wagyu.
This is the last thing we're doing before we
get to cook and eat some Wagyu at a
restaurant.
This is a giant machine that's gonna slice this
Wagyu very thin.
So it goes into the machine.
Wow, this is intense.
Okay, here we go.
Whoa!
That's not what I expected to just happen.
This is so fast.
Look at that.
It's the thinnest piece of Wagyu.
How much is one of these?
Can I buy one?
Three million yen.
Thirty thousand dollars.
Okay.
All right.
Nevermind.
So now that we're finished, they're just packing all
of this up.
Although I wish we could just sit together and
eat all this Wagyu together, but it's going to
go off to different customers now.
Thank you.
Thank you very much.
I'm bringing this to the restaurant.
It is time to go eat some Wagyu.
This is Wagyu Mafia, a members-only Wagyu restaurant in
Tokyo, Japan.
And this is Chef Hama.
He's known as the Prince of Kobe Beef.
Mr. Nick!
I brought you a gift!
Oh my god, where'd you get it from?
How are you?
Very good, no?
Can we cook it?
Let's Wagyu Mafia!
Let's go!
Chef, you are the Wagyu expert, so I am
not cooking today.
I'm going to step back and let you do
your magic.
Sound good?
Right on, Mr. Nick!
Today, I'm going to cook three levels of Kobe
beef.
Level one, Wagyu sushi.
Let's go!
We have all the most amazing ingredients in the
world here.
This is my favorite sea urchin from Hokkaido, Japan.
The best flavor, so sweet.
We also have royal ossetra caviar, fresh wasabi, and
of course, our Kobe beef.
The process to make this one is quick.
You have to be gentle when shaping the rice,
which we cook with sake for extra flavor, and
the nigiri comes together quickly.
To finish, you brush it with eight-year barrel-aged soy
sauce and top with the sea urchin and caviar.
Mr. Nick your sushi is ready.
One bite.
One bite?
Pick it up from my hand.
I've never done omakase right out of the chef's
hand.
Holy cow.
Not bad, huh?
Not bad at all.
You get a little soy sauce sea urchin right
away because it hits the roof of your mouth.
At the very end of the taste, Kobe beef
comes after.
And it's so nice to have the Kobe beef
just raw and delicate like that.
So level two and level three, you're going to
have a tough time.
Let's skip it.
Level two is Kobe beef yakiniku, which means barbecue.
For the meat, I'm using the Kobe beef tongue.
They're impossible to get since there is just one
per cow.
Breaking it down is similar to flaying a fish,
just like you're removing the skin from the fish.
So you see the dimple on the tongue.
This is a sign where you cut it.
And this here is all fat.
And fat is flavor.
This is the best part of the Kobe beef
tongue, one of the most expensive tongues in the
world.
Three hundred grams, easily two thousand US dollars.
We're going to cut it into small pieces like
this, and then gently score it on both sides
for some textures.
We have already prepared the Japanese charcoal.
You want it to be a nice gray color
when it's time to cook.
This is Kobe beef back fat, which we use
to oil the grill.
Listen to that nice sizzle.
Oooh.
Grill for one minute on each side and finish
it off with a bit of salt and it's
ready to eat.
Let's go.
Level two.
Let's see.
It looks good.
And it smells even better than it looks.
It's just the right amount of chewy and still
soft and fatty.
It has a little bit of crunchiness.
Level two is gonna be hard to beat.
Level three is Wagyu katsu sando.
I'm going to use this special three thousand dollar
Kobe beef tenderloin.
This is one of the most difficult cuts to
find anywhere in the world.
First, I'm going to carefully cut it into these
small portions.
The marbling on this beef is incredible.
Then we'll roll it in our special Japanese flour,
dip it in the egg, and finish with our
homemade bread crumbs, which is made from Japanese milk
bread.
For the size of this, the thickness, cook for
two and a half minutes. Shall we go?
We'll fry until it looks nice and golden brown
like this.
This is our sauce.
It has fifteen different ingredients.
The main ingredients are soy sauce and rice vinegar,
but the rest is a secret.
To assemble the sandwich, place down the beef and
close the sandwiches.
And now I will trim off all the edges.
Wow.
And I finish by slicing through the middle.
Mr. Nick, level three is ready.
Come on.
I was drooling back there watching this whole time.
Oh, level three, we need to have gold.
Yes.
I feel bad even eating this.
Look at this.
Then don't eat it.
All right.
Okay, so this is a Kobe beef Chateaubriand.
In an entire cow, you can only get ten
pieces. Let's go!
Okay.
Words cannot really describe that bite.
Even though I create it, I still love it
every day.
Well done.
Oh, one more thing.
Yeah?
You ready for dessert?
No.
5.0 / 5 (0 votes)
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