Trying to Test Every Grade of Wagyu

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#japan #tokyo #wagyu

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As a british man, I am SHOOK that you're wearing such immaculate greggs drip.

DiscoCallum

So first Mudan took Chris' job becoming Crosswide Across Nippon,
Then Took Paul's title and became Cameraman Mudan
And Joey's fashion title and become Mudsense
Now he's taken Onigiri's Job and became Mudagiri
Who's next

lushfruit

Clicked because Mudan was holding beef in the thumbnail 🤤

arkon_yt

1:49 980 yen for 100g of A5 Wagyu shoulder?! That’s crazy expensive! The butcher shop near my place in Tokyo sells A5 Wagyu ribeye for just 600 yen per 100g. You’re getting ripped off.

4:07 Without salt, all you can really taste is the juiciness. But sprinkle a bit of salt, and that’s when you really feel the impact of the fat.

tsaishangwei

The LED back light make it looks like the set is on fire.

AhCup

I spent this entire video distracted by the bag of Frosted Flakes in the background cause I would never expect to see those in Japan.

overlordk

Hey Mudan!, I just wanted to say thank you for being such an inspiration! Watching your editing work has motivated me to pursue a career in editing myself. Your creativity and dedication are truly inspiring. Keep up the amazing daily uploads!

Gatlee

The 9th day of asking Mudan to go experience drifting

HAunderscoreVE

you did not have to do yourself dirty like that dawg, that first meme is so accurate 😂

sleeplessotaku

love these lil vlogs ur doin bro, great way to unwind after my uni classes

kikamikami

2:28 You didn't do it badly. You did a job well-done. 😉

JapesZX

I feel enlighted after watching this video

RinajiTheFool

talking about wagyu while wearing a greggs shirt... i can't stop laughing ;D

MrGillton

Compares using these thin slices of beef and pan sear them is like buy the cheapest and most expensive chocolates and make them into mocha and compares them that way, most quality differences lost in the process. When using the casual pan searing method at home, it is more suitable to just buy a whole thick chunk steak(or cubes) from the same cut like sirloin so you can taste the differences, you can still get them in 150g - 220g if worry about budget. You might taste more differences for these thin cuts if on a charcoal grill, but hardly for pan sear.

Very thin cuts are also common technique to make very tough meat chewable, so imo not really worth it for A5, but since you're in japan it might not be too bad. Beef quality usually shines when they're in thick cut form, but fun fact for A5 wagyu is they're too fatty so they cut it into thinner steaks(also for how expensive they are), and can withstand more cook time, even well done. If interested, you can try to get the sirloin cut between A3 and A5, might able to notice bigger difference. Also dont forgot to salt the meat before tasting

VanisLim