2 Million Special: Wagyu A5 Picanha BEST Steak on Earth!

The Best, Most Epic, Most Tasty, Rarest and Most IMPORTANTLY Delicious steak in the world. It's Japanese A5 Wagyu. As a celebration to 2 Million subscribers I was able to get this elusive Picanha A5. Thank YOU from the bottom of my heart, I never thought this would be possible and it is happening today because of YOU! Thank you, love you all!

Make the best RICE in the world, recipe below.

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* A5 Wagyu Picanha by Grand Western Steaks
Use Code "SVE" for 15% Off any purchase, no restrictions!
* For Personal Touch Speak to Rep. Emilio [phone]
F.Y.I. They have picanha, TELL HIM GUGA SENT YOU!

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* If you have any questions please leave a comment below and I will reply. Thank you so much for watching see you on the next video! :-)

#Wagyu #Picanha #Grilling

[thegamingguy]

10 Million special: DRY AGEING MYSLEF. THE RESULT WAS INCREDIBLE!

[Ad.]

Top three paying jobs in the world
3:doctor
2:drug dealer
1. Gugas meat dealer

[rolf]

seeing raw wagyu is like looking at a modern art piece.

[pamsp]

As a brazilian I always was super confused why this delicious cut is not available worldwide, good to see you doing the good work of educating the masses

[Ralphgtx]

Guga walks into the bank: I need a business loan
Bank manager : what for
Guga: Picanha

[goldenteacher]

One other reason to cut the steaks with the grain is because picanha does have very long, distinct grain. They're like tiny tubes full of juice. If you cut against the grain, the juices drain out during cooking. When you leave them intact during cooking, then carve them against the grain, each tiny tube separates and explodes with juice. And now you know.

[cafe]

bro I'm so happy to find this channel at my hard times. It's just so wholesome to see you and your cooking. Helps relieve some of the stress from school

[thelambsaucee]

5 mil special: DRY AGEING ANGEL. THE RESULT WAS INCREDIBLE!
Edit: Then I transferred angel into this special bag. This is not your ordinary zip lock bag. This is a membrane. It allows me to dry age at home without any special equipment. As you can see, angel is a little bit dry and for the membrane to stick, we need some moisture. So I lightly brushed him with some water. Now all that is left to do is vacuum seal it and put him in my regular refrigerator for a total of 100 days.

[daniellevicampscampins]

I’m starting to think a meat dealer is better than a drug dealer.

[eduardohelsinki]

Guga you are a king. Super fun, extra pedagogic, in the very best of the forms. My barbecue to friends here in Finland was already loved in our traditional Brazilian way that you know, but I cant stop adding progresses by following your channel. Muito obrigado amigo! 🏆🇧🇷🇺🇸

[EduardoSilva-wnsu]

"Almost nobody knew picanha"
All brazilians: ...

[swachchhandadahal]

When someone asks guga why he doesn't take fitness too seriously:
"That belly fat, my friend, is not some ordinary fat. That is wagyu fat."

[christopherdutton]

Nobody:
Next video:
"I dry aged Angel for a month and this is what happened"

[msvitles]

You are already another 3/4 of the way to the THREE MILLION member mark! Congratulations on your phenomenal growth. Bringing in the friends and family, along with the tests of aging methods, and seeing you all enjoy so much good red mean, all add to the "curb appeal" of your show. After hearing you giving the delights of eating well marbled meat, and not able to afford the expensive ones such as a rib-eye or tenderloin that I could eat with my painful new false teeth, I was delighted to find that the local Wal-Mart DOES carry Wagyu hamburger patties, already pre-portioned into three 1/3 pound patties. And, since I was always a fan of very lean meat for my spaghetti sauce, meatloaf, and other casserole types of food, I would always buy the leanest possible. NOW, I HAVE LEARNED SO MUCH watching your wonderful demonstrations and enjoyment! Thank You! (The only thing I dislike about dry-aging that wonderful meat is that there is much cut-off waste. It seems to me that you would like to hoard every single bit, as well as the au jus from the slicing, for a snack later with some good French or Italian bread. A perfect midnight snack for a sleepless night ~ it will pull all that blood from the brain to the digestive tract and relax you right to sleep.

[theaudest]

This is going to sound utterly stupid and cringy, but I actually experienced my mouth water while watching this. Legit thought that saying was complete bullsh!t.

[mohammedalkhars]

U know guga isn’t messing around when he only seasons it with salt

[muhammadjibran]

Other beefs: fat marbling in the meat.
Wagyu beef: meat marbling in the fat.

[dominozzPizzaa]

Thank you so much for sharing all these videos. I’ve learned so much already by watching you

[rshock]

We’ve been watching you for a while. Today we finally got to try Wagyu beef! My son and I got 2 Wagyu ribeyes. We seared them an then grilled to 135 degrees. Amazing! My son cooked them. He did a great job. Hands down the best steak we have ever had.

[lieutenantpi]

Most steaks: meat marbled with fat

This steak: fat marbled with meat