Nick: Wagyu is the most prized beef on the entire planet. And today we're going to do something that, to my knowledge, nobody has ever done before. We're going to cook an entire Wagyu cow.
But the real challenge here is finding that much Wagyu. And fortunately, I know just the right guy. Guga: Guga, what's going on, everybody?
What's up? Nick? Nick: Guga here knows more about beef and Wagyu than anybody I've ever met.
Guga: I actually cook quite a few, I must say. Nick: More than quite a few. Guga, I really don't want to keep people waiting here.
Should we show them? Guga: Yeah. Check this out, everybody.
Nick: What we have here, laid out on the table is an entire Wagyu cow. Guga, can you explain some of this? Guga: Every single piece there is.
We have it right here. So here we got neck meat and that's brisket. And then we got flap meat.
We got picanha. We got oxtail. I don't know what that is.
What did you do? Nick: Manny? Manny!
You're fired. Get out. So, Google, what we have here is not technically an entire cow.
That would break the table. Guga: Exactly. And on my pocket.
Nick: It would be at least, what, $50,000? Guga: Maybe even more, a whole Wagyu 85 cow. Oh, yeah.
Nick: More than that. Guga: Oh, yeah. Oh, yeah.
Nick: So we don't want to spend the amount of a nice Tesla on a Wagyu cow. That's right. Guga: Let's just say that.
Nick: I'd probably rather pick the car at that point. Guga: Yeah I agree, but what. Nick: We have done is found virtually every single piece we can find in a cow and laid it out across this table.
Guga: Correct. Every single piece here that we have is Wagyu. We have some very exciting pieces, some others not that exciting, but I can't wait to see how it's going to turn out.
But we. Nick: Really do. We have a lot of pieces that even I have not tried myself.
We have the cheeks up here from right there on the face. That's crazy. We have the oxtail, right?
Exactly. I think is insane. Guga: Yeah.
One of my favorite pieces of meat, too. Nick: I can't believe the tail can get that thick. Look how thick that piece is.
Guga: Yeah, it starts out nice and thick and go nice and thin in the end. Crazy. Nick: We have a little funny legs here with the bone marrow.
Guga: Exactly. Nick: Which, if you haven't tried, bone marrow is one of the tastiest parts of a cow beef flavored butter. Just think of that.
And it's amazing. Guga: And we can't forget my favorite piece of meat. Picanha.
Nick: I've never had picanha. Guga: Well, you're going to have it today for sure. Nick: So today we're going to be spending 12 hours at least, right?
Guga: Maybe more. Probably more. 14 hours to 15 hours.
Nick: It's all hands on deck and we're going to try to cook this entire Wagyu cow to taste as many pieces as we possibly can. Guga: Which one are you most excited about? Cut the cam.
Yeah. Oh come on, come on, Nick, cut the cam. Nick: Cut the cam and Google.
After we try all these pieces, I want to sit down with you and talk about what we tasted today and kind of rank them out to tell people what our favorite parts of this Wagyu cow, because I don't think anyone else has gotten to experience what you and I are about to try. Guga: Absolutely. I can't wait to try them all at the same time so we can rank which one is better.
Let's get cooking. All right, let's go. We got a lot of work to do, everybody.
Nick: So let's pick out all the pieces we want to start cooking okay. So what's going to take the longest here. Guga: Brisket.
And we're definitely cooking the brisket. That's that's a no brainer. Nick: All right.
So I'm going. to smack this on the tray. That's going to take the most time.
How long does that take. Guga: That one is going to take about 12 hours. Oh dear Lord okay okay.
Nick: I actually personally really want to try the cheeks. So can. Guga: We cheeks.
Yeah. Nick: Let's go cook those up. That's amazing.
Guga: I must we must. Nick: Talk about it to people and how good it is. Guga: Yeah, absolutely.
Bread. One of my nephews favorite thing. Angel.
He loves this thing as well. Nick: Let's take the bone marrow. Guga: Definitely gonna.
We have to cook it. I know. Nick: I know, you're cooking.
You okay over there? Holding on. Guga: I don't know if I'm going to make it.
Nick: I don't really know if I want to do the intestines. At least not to start. Guga: Okay.
All right. Yeah. If we have enough time, let's cook it, too.
Nick: Do we have enough time to cook the oxtail? Guga: Definitely put it in here. Absolutely.
Some of those on. Yes, 100%. Okay.
Oh, my God, this is getting heavy. Nick. Oh, God.
Nick: It's your workout for today. You told me you've been training. Guga actually used to be a taekwondo master, so he can definitely hold this chair.
I'm not the one that should be nothing. Guga: It's nothing. I'm just jumping around.
I know exactly the. Nick: Heck out of anybody. All right.
What else are you cooking? Guga: Absolutely. Tenderloin.
Come on. We got to have tender. Nick: This is where Filet mignon comes from.
Exactly. Most people don't know that. But this is where it comes from.
This big old piece right here. Right? Guga: Yep yep yep.
Oh, Nick. Come on, bro. Nick: Last but not least.
Wait. Where the where did this go? Guga: Seriously.
Nick: Let's go. Let's go. Guga: Start grabbing you.
Grab that. Nick: I'm going to go with the big old tenderloin. And I'm going.
Guga: To go with the brisket. Nick: This thing is a real just a whopper. Guga: Out.
I know. It's a thick piece of meat right there. All right, so let's begin.
Nick: This is probably one of the craziest meat experiences I've ever had in my life. Guga: This is going to be very, very nice. Nick: This is nice because this isn't too hard.
I gave you the tough job. Yeah, this. Guga: One is no joke.
Nick: Tough job. So the verse are already done. Guga: Yeah, absolutely.
So here's what I like to do. This part is the fattiest one. So I take out the whole external fat because the intramuscular fat has too much already.
This one here, we're going to leave it because it's the leaner part. Nick: We want this thing to cut open and just be. .
. Juicing. Guga: This is going to be the waterfall of Wagyu right here when we cut it open to squirt juice.
Exactly. Okay I love that we're moving. We're going, we're going.
We're no joke. So picanha to keep a traditional I only season with salt nothing else. No garlic powder.
No no black pepper nothing. This is going to be the best piece of meat you ever eaten naked. I tell you right now, I'm excited.
Bro. What are you doing? You salt or something?
Nick: I am salt Bay. And this right here is oxtail. And if you look really, really closely, you can see that little middle piece that was part of that tail.
So we're going to braise this. Absolutely. And it's going to take a little while.
Guga: We can eat it braise it or we can pressure cooker like you're saying okay perfect. It all depends on time okay. Good.
This is good. Nick: If you haven't noticed yet, these right here are not actual cow balls. Unfortunately, it was just too last minute.
Guga: That's right. We didn't have enough time to get the real deal, but this is much better. This is a Japanese wagyu A5 filet mignon.
As good as it gets. Nick: These are the nicest balls you are ever going to. Guga: Way better than any balls.
Nick: Did you just point down at your own balls? Is that what you just did? Guga: You're fired.
Nick: So we have finally prepped everything out. Guga the rest of the pieces that we had on the table. We don't have to do any prep for.
So those are all ready to cook. Correct. And all this here is going to be cooked in a completely different way.
Guga: Every single one of them. Nick: I'm so excited for this. Guga: One is broiled.
This one is barbecue. We're going to cook this one on the grill. We're going to actually braise this one right here.
This is going to be straight up butter basting. Everything is different. Everything is different I love it.
Nick: All right. Guga: You ready? Yeah.
Let's go, let's go. Got a lot of work to do. Nick: All right.
Time for the brisket. Because this is what's going to take at least 12 hours. Guga: This is the longest right here.
Yeah. We're going to cook this. We're first grill.
We're first going to smoke this beautiful brisket here just to get a nice smoky flavor. That's it. That's it that's it.
Nice smoky flavor. Nick: This thing is hot as hell. Guga: It is.
Nick: Okay. We got the brisket in the smoker. Next up because we're cooking all of these in different ways is oxtail pressure cooking.
Yes. Pressure cooking. And then we cover up the pressure cooker.
And how long? Guga: About an hour. Nick: All right.
Now it's time to braise. This is our third different cooking method. We're starting today.
Guga: Absolutely. Beef cheeks, beef cheeks. Nick: So we're braising these because you have to let these break down.
Guga: Yeah, absolutely. Because if not, you won't be good. Okay.
Nick: So Guga's got a bunch of other meats already cooking outside, and now we have number four sous vide. Guga: Exactly. Nick: And I have to say, sous vide is one of my favorite ways to cook meat.
Guga: Isn't it? It's perfect. Nick: It's going to be juicier than Manny.
Guga: And of course. Oh you're juicy Manny. Nick: I love I love Guga.
He gets me. Guga: I'm going to be sous vide them at 135°F for two hours. We got a lot going on.
We got Nick back there with a petite steak going. I mean, this is we're going nuts over here, but we're cooking every single thing like crazy. Nick: It looks like some of our first meat is finishing cooking.
And we got the pressure cooker. Oh, that's not hot at all. No, not at all.
Cut the camp. Time to open it up and let's see. Oh my God.
Guga: Take a look at that. Nick: Can I take one out? Guga: Absolutely.
Nick: It's falling off the bone. Guga: Exactly. Nick: Oh, my.
Look at this. I'm not even touching it. That's what you want?
Are you kidding me? Right now? That is the bone.
I put in zero effort just now with a fork, and the bone came right off. Sure. Guga: Look at that.
God. Nick: It's time for a little check in on our brisket here. How do we think?
Guga: We're looking good, Nick. I would say another three hours, then we wrap it. Nick: How long would it take if we stuck Manny in here?
All right, now it's time to cook these filets, right? Correct. Guga: Are you ready?
Yeah. We're going to go into cast iron. Nick: Guga.
Want to see your butter based technique? Now go. Let's see it.
One of our favorite things to do when you finish cooking meat is pour that butter right over the top. You let it sit in all the aromatics, the butter. Set the garlic and the rosemary on top of it as well.
The time, everything there, right is. Guga: What I like to call heaven on earth right here. Nick: Heaven on earth.
Let it soak in. I think it's time for us to cut into this bad boy, huh? I agree.
Guga: I can't wait. Nick: The second cut of meat look. Guga: The juiciest, absolutely perfect.
Baby. Nick: It's time for the brisket. Yeah, we got to check on it.
Guga: Yeah, absolutely. It's ready. Oh, I think we got plenty of smoke already.
My God, why don't you take a look at this now? Baby, baby. Nick: Hit me.
Drp it on me. Guga: Oh, baby. I'll explain this jiggly man.
All right. Very good. Let's focus over here, everybody.
Nick: So come on. You said seriously. Guga: Seriously.
Nick: Your ringtone off. Guga: Take it on my pocket. Take it on my pocket.
All right, where. Nick: Does flashing. Guga: Nick.
Stop it. We're going to wrap this actually quite a few times okay. Nick: So based on weight, this now goes back in the oven until tender to.
Guga: Tender until we can poke on it. And there's zero resistance when it's ready. Now it's time to open the cheeks.
Whose cheeks? Yeah. Yours.
Nick: So these have been going for a while. And these are braised? Guga: Yes, correct.
Extremely tender, very fatty. Oh, my God. Nick: These look so good.
Guga: Look at it. Nick: It's gonna make me cry. Oh, pull up in the cheeks.
Guga: Look at that. This is one of my favorite. Give him the.
Nick: Title of the meat Wizard. Guga: Meat Wizard is right up there. Nick: All right, Wizard.
Let's go. It's been two hours on the Picanha. Guga: Yep.
Now we got to take them out. Nick: Sous vide, baby, look at that juice. Let's go flamethrower them.
Guga: Absolutely. Nick: The picanha has a beautiful crust. It's golden brown.
Slice it up? Guga: Slice it up right now. Nick: I just want to hold this up for a second and show you how perfectly cooked this is, and also how it's dripping and glistening.
This is perfection, Guga. I think you deserve this. Guga: Thank you, I do.
Nick: Actually, you know. Guga: What the hell? Nick: Allow me Guga.
No, no. Okay. Take it away.
Come on, man. Allow me. This is what salt Bay does.
Guga: Yes. Correct. F*ck that guy!
Nick: Oh, God. Guga: That was so good. Now we're going to cook the filet mignon A5.
Now, instead of using regular fat, I recommend using Japanese Wagyu A5 fat. Nick: Let's do it. If you remember earlier in the video, we had these presented as something different.
It's the best part of what we're going to eat today, potentially. Guga: And the most expensive. Is it really?
Absolutely. By far. Nick: You got to protect the.
Guga: Pound per pound that. Nick: It's already time to flip. Yeah.
That was only only like. Guga: 40s because there's so much good fat in there. That's what we're looking for.
Nick: Look at this piece of meat right here. And I think perfect. Guga: Absolutely I agree 100%.
Nice golden brown. Look at that nice. Nick: Slice in right against the grain.
Make sure we get a few nice cuts. I don't think meat can get any better than this. Guga.
What do you think? Guga: 100% agree. The brisket is out of the oven.
Now we're just going to let it rest. But by doing that, we have to wrap it really tight in a towel. This is the real deal.
Why are you making fun of it? It's so cute. No, I love that.
Nick: Let's give it two hours. Everybody. I know this is taking quite some time, but this is our last thing.
We're going to be cooking today in a different style to show you. Guga: So for this last style, we're going to broil on high for ten minutes. Let's go.
Check out all that beef butter, everybody, this is beef butter. Look at that. Use it just like regular butter.
Nick: The moment we have all been waiting for. Guga: Exactly the brisket. All right, let's unwrap this thing.
Took a while. Here, you take the bottom out. Look how juicy it is.
Oh, my God. Nick: What? Guga: It's wet.
Wet. Nick: We wrapped it a million times, I know. Oh, it's soaked.
It's not wet. It is soaked. Yeah.
Nick: Oh my God. Nick: And now for the big reveal. Guga.
That's one of the best smells I've ever experienced. Look at all the juice. Guga: Watch out!
Oh! It's falling. We don't want to lose that.
Nick: So could easily just come in right now with a syringe and just fill this thing up with juice. Guga: Oh, yeah. You better get 20 of those.
Look at this. Absolutely. Nick: Squirted on Guga.
Guga: What's up with that? Nick, your syringe is not enough. Nick, look at this.
Oh, my. Nick: Gosh. So it's time to move the brisket over to the board.
Wow. Guga: And she wiggles. Nick: She's thick.
Guga: She thick. Boy. Hey, you're cheating I know, all right.
Wow. That's how you know you cooked it, right? She's wiggling real good.
Nick: All right, Guga. Guga: That was a marathon, Nick. Nick: We finally get to sit down.
Guga: Yeah, and enjoy our labor over here. Which one you want to try first? I'm excited.
Nick: Oh my God. First of all, can I just say that that is one of the most tiring days of cooking I have ever had. Guga: That was a marathon for real.
Nick: And I've worked in three restaurants now, and it's crazy. In a restaurant, this was maybe worse. Guga: It was even crazier, right?
I mean, come on, we cooked the whole cow, man. We cooked the whole cow. Nick: We have all our favorite cuts in front of us.
Guga: Yeah, a lot of them. We just. And ran through it because we couldn't put everything.
It's going to take too long. Nick: You do not want to watch us cook an entire cow. Guga: Yeah, exactly.
It would take too. Nick: Long, but we did. Yeah.
And cheers. Cheers. Guga: I already know which one is my favorite, so it's up to you.
Nick: Okay, okay, let's try the oxtail first. Let's go. Very tender.
Guga: Super tender, extremely tender. Nick: Ready? Guga: Cheers.
Butter. Come on. That's delicious.
Nick: That reminds me a little bit of a brisket and texture. It's got I don't know, it pulls apart a little bit. Guga: And the fatiness is.
The stickiness is delicious. Nick: Tons of collagen. Almost like you're eating a lamb shank.
Guga: Exactly. Nick: Really, really good. All right, let's jump over to this.
Oh. Guga: Let's go here. You ready for this, baby?
Yeah, yeah, yeah. Japanese. Well, you call this one something else?
Nick: The balls Guga: Really? Ready? A5 Wagyu.
Oh. Nick: Oh, my God, you don't have to chew. In fact, you don't need teeth.
Guga: You don't? Exactly. Nick: I'm 95 years old.
That's going to be what's in my face. Guga: You're just going to eat this one? Cook a steak.
Nick: I'm gonna chew with my gums. Guga: There's a good reason why I call this one the God of Steaks. Nick: Is that what you call it?
Yep. Fatty as can be. Yeah.
We're not eating giant pieces because this is a lot of meat, and we've been picking throughout the day. Let's be honest. Guga: Yeah.
Come on. All right. Okay.
This one right here. What is this? This one is butter basting tenderloin.
The butter makes such a huge. Nick: I feel like it keeps getting better through this. Guga: The butter.
Just makes it so much better with a little bit of garlic and thyme. Mm. Delicious.
Good. Nick: Better. Even better.
Let's keep going. Oh, boy. Let me just say that I have never seen anything juicier in my entire life when it comes to food.
That's not supposed to be juicy. You think a watermelon. Yeah, it's going to be juicy.
But brisket, of course it's going to be supposed to be juicy. This is like. .
I see it. Guga: I told you, it was going to be a waterfall. Nick: This.
This exceeded my expectations by far. Okay, I was kind of joking that I said it was going to get better and better and better that I could leave right now, and. .
. Guga: Nothing else is going to get better than this, I promise you. Nick: Right now, that's a top three bite of meat I have ever, ever had in my life.
That's insane. Guga: Ten out of ten is very low for this. I'm telling you right now, this one is 100 out of ten.
Nick: The flavor, the texture, the smokiness. Guga: Not too smoky, just perfectly smoked. That's important.
The juiciness, the juicy is out of this world. Nick: I want to try the bone marrow. Guga: Okay.
Can we do it? Nick: Yeah. Go right in.
Scoop it out. For those of you that haven't had bone marrow before, go to the market. You're going to see it on the shelf.
You can buy bone marrow from a lot of normal markets. Guga: Yeah for sure. They have it everywhere nowadays, which is a good thing.
Nick: It's just beef butter. Guga: Come on, come on everybody. This is amazing.
I'm having a heart attack. Oh, yeah. Probably.
Nick: What the heck? Can I live here? Yeah.
For sure. What is this? Guga: Picanha.
Nick: Picanha! We did try that already. We got a little sneaky with that one.
But here. Let's go again. Come on with this kind of reminds me of is something that you could actually eat a good amount of.
Sit down and have a steak. You can't sit down and have a steak of this stuff. You can't really do that with bone marrow, obviously.
Yeah, you can't do that with Oxtails too rich. This. You can have a piece you could cut into it.
You can enjoy it. Dinner with some potatoes on the side with some greens, whatever you want. And that would be a great full steak to have.
Guga: That's a meal. You're absolutely right. Nick: If you haven't tried Picanha, I would go check that out because I had it before.
Chef's kiss. Guga: Amazing. Nick: Guga, if I'm being totally honest right now, I can't eat any more meat.
Guga: Yeah. Me too. Nick: Yeah, it's something about meat that just fills you so much and it's so heavy.
Guga: And let's be honest, we've been tasting it as soon as we take a little bit of slice, because it's still good the whole day. Yeah. Nick: Have you ever cooked for the holidays?
You just realize that you sit down at the table and you're already full. Exactly, exactly. Guga.
I think we should really, really quickly after trying all this Wagyu from an entire Wagyu cow today, tell people what our favorite few things are. I'm going to have you go first. Guga: This one right here.
I'll put it as number three, even though it's one of my favorite steaks to eat. But it's a lot, very, very rich. Now.
The Picanha will definitely be number one. So the number two will be the brisket. So I am right here 3.
2. 1. Nick: Taking everything into consideration, my list is going to be actually very different from yours, which I think is cool okay.
Because everyone has a different taste and that's totally fine, right? Yes. Number three I am going to go with the filet mignon.
The tenderloin. Fantastic. Yeah.
I think there is something to be said about cooking it with that garlic and the thyme and the rosemary, that kind of stuff with the butter. Right. Doing that to it totally changes the game.
So this may be a different answer if we didn't do that to this right here. But something about that all around is fantastic. Guga: You cannot go wrong with butter, thyme and garlic.
It's perfect every time. Nick: And anyone can go easily do that at home. Yeah.
Number two I'm going to have to jump to. I was going to call it the balls, but it's not that. Guga: So we agree on the second one, then.
Nick: We absolutely agree on the second one. It is absolutely fantastic. Except I don't agree with you on the first one.
Guga: Oh, which one is your favourite? Nick: The first one by far. This one.
Absolutely. Guga: I already know this. Nick: One completely spanked me.
Unlike any way I could have thought it would. The brisket, the brisket, the brisket was insane. I just haven't had anything like that before.
Guga: I know I agree with you 100%. See, this is the thing with this cut of meat, if you grew up eating it, you crave it. You know the taste.
This will never be beaten for me. Nick: I don't know what it was about the brisket. It's one of those things that there's a good amount of effort that goes into it.
Except not that much in a weird way, because you're letting it do most of the work itself, but it seems to require equipment that a lot of people won't have. It takes just kind of a level of skill and knowledge that most people haven't learned. Guga: And it takes a little bit of skill to do this one perfectly.
Yeah, but now. Nick: I've at least been able to watch you and learn about it, understand it. So I love that.
Guga: Yeah. Nick: It's good. I cannot believe that.
I mean, that's like one of those things that I will remember being in this studio garage, I don't know what you call it. And trying that for the first time and the second time and the third time. Guga: This one you will never forget.
Absolutely. Nick: Guga, I cannot thank you enough for letting me not only come into your house, to your studio today, but also to take. I don't even want to say how much Wagyu.
Guga: Yeah, just a little bit. Nick: Guga genuinely is one of the nicest guys you will ever meet. But also, perhaps more importantly to some, he's the king of all meats.
King of all steaks. Guga: Thank you Nick, thank you, thank you. Nick: If you haven't seen Guga's channel before, which I'm sure many of you already have, definitely go out and check it out right now.
There's a video of me on there that we posted pretty recently too. But in the meantime, I think you and I can both go into hibernation for a little while. Guga: I think so, yeah, we did it good.
Nick: Happy cooking.
