I used all my STEAK knowledge to create this!

Nothing like tasting the best steak in the world. That would be a Japanese Wagyu A5 Filet Mignon. Not everyone can afford this steak, today I made several using just a few dollars so you can have the same experience as I did.

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#science #steak #food

[priitmolder]

Guga: inject the steak with melted wagyu tallow through a thinner needle so you can get a more distribution. Pop in the fridge to solidify and then into the dry ager. Should give the CLOSEST wagyu experience ever

[muskdeer]

Dry-Freeze vegetables. Grind it. Cover steak in it.
Give it to Angel 🤣

[kolinpauli]

Glad to hear Maumau is still there, I remember seeing him in the old videos and I was thinking about if he was still involved with the channel the other day!

[aloysiusoh]

DRY AGE STEAK IN OYSTER SAUCE
Edit: womp womp haters

[JessicaMae-nh]

Your channel is an entire flex and a guilty pleasure to watch. My stomach lives vicariously through your vids. My brain and bills puts my stomach back in place 😂

[jaysparrow]

Angel’s quick hand at the end there finished me off 😂😅😂

[drodrigues]

It's funny that whenever Leo says the steak is good, Guga hits the table and says it's amazing

[LyNxEeGlzZ]

@GugaFoods you’ve done lots of injection videos. I’m a doctor and I think I have advice for a better fat distribution from the methods we use to distribute drugs within tissue:

I think you’d get MUCH better results if you melted down the tallow to a liquid and used a much finer gauge needle, the huge needle you’re using will just load large blobs of tallow in between the fibres and makes it more likely that those blobs will merge into one larger blob when you reinsert the needle somewhere else as you can see happened at 1:36.

You need to use a thinner needle with many more individual small blobs. You also don’t have to take your needle tip out of the meat, rather just retract slightly and reinsert at a different angle so you know you’re not accidentally hitting the same spot twice and to prevent lots of holes in the meat from which the tallow can spill out when cooking.

[jep]

9:33 daaaamn
The way angel stabbed the steak and because of the color of the cutting board, the steak just disappears in like half a frame and it's really funny
It just evaporates out of existence

[geoffmckenzie]

Angel snags the last piece! 😅 I was rolling.

[andrewearlwu]

French culinary technique called “Pique”. Pique is a technique involving inserting fats or herbs into lean meat by using special larding needles to enhance the flavor, juiciness and consistency of beef.

The question is execution. The commercial application looks better in terms of created marbling than what is seen here.

[RolandSchlosser]

I don't get it, sometimes Guga says filet mignon is the best steak in the world, and sometimes Picanha... WHAT IS IT, GUGA?

[rxanime]

So my family raises cattle and never thought of this. Gonna need to try this. I wonder how well it’d work for ribeyes.

[radostinangelov]

Guga you should make a channel or series dedicated to side dishes only

[-POISON-]

Kobe filet mignon, dry aged, seasoned with MSG, cooked Sous Vide, seared over charcoal and basted with bone marrow.

[pietbliksem]

Guga here in South Africa we make a dry cured whole tenderloin similar to your process called 'Grandma's Biltong'. The easiest and most common way is to inject the fat like you did, but it is more carefully done along the length of the fibres. I prefer the old way though that uses thin, long lardons (strips) of firm beef fat that is then inserted and pulled through the filet from end to end (lengthwise) with a pique needle in a rosette pattern starting from the middle. The idea is to supply the filet with its own intramuscular fat in an appealing looking pattern, dry-brined and spiced as usual, and then carefully wrapped and tied in muslin to keep a nice shape. It is then slowly cured in a drying shed that is cool to cold, dark, and with a good draft. Its actually an awful mistake to make biltong in the so-called 'biltong box' as it toughens and slghtly cooks the meat giving it a more two-dimensional jerky like taste.
Its quite a production to make and only meant for special occasions when grandma's are around, as the beef biltong is so choice and tender that grandma can enjoy it without her dentures. This produces a grisons-like product which makes beautiful slices of cherry pink cured steak marbled with chunks of pure white fat with an astounding juiciness and tenderness together with the classic biltong umami taste. A first-class addition to a shooter sandwich.

[bennyaruba]

Those tasters on the side got the best job in the world!

[nelsonjames]

GRILL YAK STEAKS GUGA!!! I'VE ASKED FOR OVER A YEAR!!!

[Mankiman]

Your videos are the perfect "one last vid before going to sleep" i love how soft and comfortable your voice is❤️

[Tedkelvin]

Dry aged Steak in fermented Shrimp sauce...my lawd ☺️😋😋😋