This content explores the concept of the "Wagyu of every animal," comparing exceptionally rare and high-quality versions of common foods against their standard counterparts to determine if the premium price and rarity justify the elevated taste and experience.
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Today, we're cooking the Wagu of every
animal. We're exploring some of the
ocean's most highly sought-after
seafood, birds exclusively reserved for
the world's top rated Michelin starred
restaurants, and land animals so rare we
had to track down farmers halfway across
the world just to try them. We even got
the world's highest quality eel shipped
directly from Japan. Oh my god, he's
alive. Thanks to Tyer for sponsoring
this video. Let's get started. This is a
regular average steak, but this is the
Wagu of steak. Insanely tender,
exploding with flavor, and it costs over
10 times the price. Turns out every
animal has an elevated version, aka
their Wagu. Starting with rabbit. This
is our average control rabbit. For 10
bucks a pound, it's nothing special.
Now, on the other end of the spectrum,
this right here is the Wagu rabbit. It's
a French heritage breed called Champagne
Darjon, bred for ultimate flavor and a
delicate texture. But keep in mind that
as the video progresses, the wagu of
every animal will get crazier and more
expensive. And by the end of the video,
we'll be cooking the pound-for-pound
most expensive piece of meat we've ever
seen on this channel. We've got our
Wagyu rabbit all broken down. Time to
cook. And what we're making is the
world's most premium Kentucky fried
rabbit. Yes, you heard that right. We'll
combine the eggs with some buttermilk.
Whisking that up. And we'll just add in
those beautiful and super premium pieces
of rabbit. It's been about an hour, so
it should be perfectly brined. And it's
time for the Bun Blaster 3000. Are you
tired of trying and failing to cook your
Kentucky Fried Rabbit to golden brown
perfection? Have no fear. The Bun
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deep personal reflection. Batteries are
not included, but results may vary based
on rapid size and attitude. Okay, so
we'll remove let that excess drip off
into our dredging flour and then all
covered and patted in nicely. We want
some good texture on our KFR. We'll give
it a shake and into the Bun Blaster
3000. This is essentially the exact same
process used at KFC for their iconic
fried chicken. The buttermilk brine
should keep this rabbit extremely juicy.
And squeezing in the flour should give
us that distinctive golden brown
texture. And this is the result. Some
authentic KFR made with the Wagu of
rabbit. And at least visually, I think
we nailed it. The crunch just looks out
of this world. For the comparison, we of
course have some regular control rabbit
cooked the exact same way to see if
expensive rabbit meat is actually worth
it. We'll start over here with the control.
control.
>> You know what they say, more bunny for
the money, right?
>> That actually tastes exactly like
Kentucky Fried Chicken.
>> It's pretty good. It's got a great crisp
on the outside. It is a little gy for me.
me.
>> It does have a slight twang. >> Yeah,
>> Yeah,
>> it kind of reminds me of like frog legs,
>> but not that bad. Now, moving on over to
our Wagu of Rabbit. Now, of course, this
isn't actually Wagu, but it is the
highest quality rabbit we could possibly
find. Three times more expensive than
the control. Let's see how it tastes.
>> Dude, that bunny is busting.
>> It is definitely an improvement. This
one actually tastes like chicken.
>> It's so juicy. This one tastes just like
honestly really good quality dark meat
chicken for me.
>> Yes. Like I'd kind of prefer just buying
regular chicken because it's just as
good and like way cheaper. I think if
for whatever reason you really want to
eat bunny, this one here is definitely
worth it for the price.
>> What would you guys rate it?
>> I thought it was really good. I would
give it a B or an A.
>> I think a B is very fair.
>> I wasn't wowed by how good it tastes. It
just didn't taste bad.
>> We're going to give it a very solid B
given the fact that some of the stuff
we're going to be cooking later is
significantly more expensive and
significantly more premium, but still
starting off very solid. Um,
what did you just sneak a peach?
>> You want a hot take? My peach tastes way
better than this bunny.
>> That's an embarrassment. This is a
standard rack of lamb at $15 a pound.
It's actually a quite expensive and
premium cut. And this right here is the
Wagu of lamb. Known as Australian white
lamb, it's over five times more
expensive than supermarket lamb with
significantly improved marbling. It's
described as rich, buttery, and a
totally different experience from
standard lamb. Now, anytime I'm cooking
a rack of lamb, the first thing I like
to do is score that fat cap. What this
does is help the fat render out and give
you a really nice crispy texture. Same
exact concept of what we do with
something like a duck breast. What I'm
also noticing is that this white lamb
rack appears to be significantly bigger
than the control. It just feels like a
nice big rack. I'll start by seasoning
and black pepper. And we'll sear. This
first step is all about rendering and
developing color. We're not really
cooking the actual meat at all. That is
the golden brown color we're looking
for. Now, to go with the Wagu of lamb,
we of course have the Wagu of
pistachios. These are Sicilian
pistachios from Bronte. Often referred
to as green gold due to their vibrant
color, intense flavor, and rarity.
They're notable for a stunning green on
the inside, and a deep royal purple
color on the outside. These are raw, so
we're going to start by just gently
toasting them up. This will give him
that distinctive crunchy texture and
flavor. It should be good. Now into a
bag. I got to go for a taste.
That is a phenomenal pistachio. The only
way I can really describe it and how
it's different is it's almost like more
meaty. Not dense, but just has like an
interesting chew to it. And we'll pound
them out. Not going too crazy, but I do
want to break them down into a more
crumblike texture. Just such an intense
pistachio smell now that they're blended
up. And the color is just so vibrant,
completely different than regular
pistachios. Into a bowl, followed by a
little bit of bread crumbs, a touch of
butter, a little bit of olive oil, and
just a touch of salt. In this mixture,
we'll build an incredible coating for
our Wagyu of lamb. To some Dijon, I'll
add some freshly chopped rosemary and
thyme. And I'll mix it up. And now I'll
paint over the Australian white lamb
rack. This will act as a flavorful
binder. And from here, I'll just cover
with that pistachio coating. rolling and
pressing it all in. And onto the smoker
to finish cooking. It only took 30
minutes to reach 135 internal using my
Typh Gold wireless thermometer to track
the temperature. Easy and quick.
Beautiful medium rare. Just visually,
it's clear that there's a super high fat
content. I'm just hoping that given the
price tag, that increased fat doesn't
mean it'll just be way too gy. All
right, everybody. Y'all ready for this?
>> And we'll start with the control. I
mean, as a once-in- ah protein, lamb is
definitely one of my favorites. I will
say it's a little bit gy, but it is phenomenal.
phenomenal.
>> I love lamb. It's juicy. That little
outside pistachio crust really took it
over the top. I'm really curious about
that Wagyu lamb.
>> 80 bucks a pound for lamb is crazy. >> Wow.
>> Wow.
>> That right there is out of control.
Easily the best lamb I've ever had in my life.
life.
>> 100%. There's zero giness. It's so
clean. Made me like lamb. So much
juiciness. I honestly can't believe that
this is lamb.
>> It could pass as like some sort of like
pork and beef hybrid, right?
>> I think it's S tier.
>> I would agree.
>> I'm also going S because it's 10 times
better. Our first S of the day. This is
your average shrimp that you can find
pretty much anywhere. There's nothing
wrong with it, but honestly, it's not
going to blow you away. These shrimp
right here are a whole different story.
If I'm being real, they might actually
This right here is a carabanero, the
Rolls-Royce of shrimp, and the color is
unlike anything I've seen before. It's
so deep red it almost looks fake, like
it's been spray painted. Removing the
shell, and the actual shrimp meat is
also just so crazy looking with that
color. Now we'll make a very small
incision on the back, allowing us to
open it up and remove the vein. Now
we'll continue with that slice, opening
it up to butterfly. Now we'll place them
down on our plastic. We'll throw some
plastic on top. Now we'll just very
gently start to pound them out. Don't
want to go too crazy with it, but we do
want to break up those fibers. Now we'll
just gently form it into a nice
squareish rectangular shape. Keeping it
nice and thin, but make sure all those
pockets are kind of covered up. That
should be perfect. And we'll let it
chill. Being extra careful here,
removing the plastic. This is extremely
delicate. And I want to preserve the
shape. Down with the shrimp square. Just
a touch of olive oil. Some lime zest,
flaky salt. Next, some oregano leaves
for freshness in a nice pattern like so.
And of course, we'll need some caviar.
And this right here is easily the
coolest tin I've ever seen. We got the
Max the Meat Guy branded caviar. Shout
out to my guy Caviar Man for hooking it
up. Big dollops of that Oetra caviar to
kick this dish up a notch. After all,
this is the Wagu of shrimp. And we'll
finish with this deep fried carabanero
shrimp head, which if you really know
shrimp, you know it's the best tasting
part. And I have to say, at least
visually, it looks super cool. Now to go
with the raw, we got two types of shrimp
cocktail. We have our carbonero wagu of
shrimp cocktail and of course we have
some average supermarket shrimp cocktail
for the comparison. Presentation's
looking great here. Start with the control.
control.
>> It's good shrimp. Freaking love shrimp
cocktail. It
>> just always hits. Now let's move on to
the carpacio. Definitely the best
looking dish we've made in a while.
>> This is stunning.
>> That is unbelievable. The shrimp flavor
is so strong, but it's still clean.
>> That was incredible.
>> Okay, now for the real test. Let's try
the Wagyu of shrimp in shrimp cocktail
form. So much more tender. It's almost
too tender, but the flavor is 10 times
better. I don't think we cooked this in
the right format. Grilled, they're way
better texturally. And the flavor of the
head, like the shells, all that stuff.
>> I mean, the flavor truly is a million
times better than your regular shrimp.
>> Straight up, I'm going to give these an
S. It is more than 10 times better than
that shrimp over there.
>> I can't believe I'm saying this, but
it's an S. Next up, pork. This is a
standard pork chop you'll find in the
supermarket. Really not much marbling,
but not a bad protein for a week night.
Now, this here is the Wagu of pork, and
it's truly out of this world. This is a
rack of 100% acorn-fed Eberico pork.
These purebred pigs metabolize fat
differently, storing fat within the
muscle instead of around it, leading to
this insane waguike marbling. Their
acorn diet is also said to completely
take flavor to the next level. I cannot
wait to try this. And we'll get it on
the grill. And just like that, it should
be done. Pulled at about 130 Fahrenheit
internal, we've got some really nice
color. And the smell coming off of it is
just ridiculous. And we'll slice it up.
I mean, it is just absolutely packed
with moisture. Pork chop is notoriously
extremely dry, but I have a feeling with
the Wagu of pork that won't be a
problem. We'll plate that right next to
our control pork chop, which honestly
also smells incredible. Let's see how
they taste.
>> That's the control. I think it's
freaking huge. It's a really good pork chop.
chop.
>> To me, it's good, not great. It kind of
reminds me of like a chicken breast.
It's a little bit dry, but not terrible.
>> Super tender. I feel like the thickness
is making it taste better cuz it's even
juicier. But it's a good pork chop.
>> And moving on to the Wagu of pork. I
mean, just look at how juicy this is. Wow.
Wow.
>> Wo. It's incredibly juicy. Like, it just
bursts with juiciness.
>> The texture is great, but what stands
out to me is the flavor. It's like a
rich buttery fat that is almost beefike.
Genuinely, it's like wagu like fat.
>> I don't know, guys. I feel like this has
to at least be an A. I think an A is fair.
fair.
>> I'm good with an A.
>> Honestly, this easily could have ranked
higher, but today it's going to be an A.
Next up, goose.
>> Goose is loose.
>> And this one right here is as standard
as it gets. Our control goose is $14 a
pound and not particularly exciting. And
this right here is our Wagyu goose. It
is widely considered the best tasting
goose in the world. This is a Tuloose
goose specifically developed for meat
and fuagra production. Apparently, it's
especially prized in gourmet cooking and
classical French cuisine. So, a couple
videos ago, I surprised you guys with a
bricked up duck, and it was an absolute
success. So, for that reason, we're
going to try something similar with this
goose. Just like we would on a chicken
or a turkey, we'll start by removing the
backbone like so. Next, I'll just clip
off the wings. Well, actually, first of
all, let's check out the wingspan on
this puppy.
All it takes is a snap, then cutting
through at the seam. Just flip it over.
We'll spllay out the legs and we'll
crack its back just like a chiropractor.
Oh yeah. Oh, that was a fantastic
adjustment on the C7. Yeah. And that
right there is a perfectly spatchcocked
goose, which will help us with crispy
skin and even cooking. And we'll just
get this thing seasoned up simply with
some oil, salt, and pepper. Now, I've
never cooked a goose like this in my
entire life. I am very interested to see
what happens. Okay, time to cook. And to
track temps on this goose, I'd like to
introduce the sponsor of today's video,
Tyer. You can't tell me this Tyer Sync
Gold Duel isn't the best looking
wireless thermometer you've ever seen.
The beauty of this probe thermometer is
that unlike an instant read, it tracks
temps through the entire cook. Two
probes verify temps on different
sections of what you're cooking, like
the breast and thighs of this goose,
which both must be cooked to different
internal temps. An issue with other
wireless thermometers is you have to use
your phone to set temps. Now, I'm more
of a hands-on kind of guy, and I love
this because, well, yes, you can use
your phone, you can also do it directly
on the unit right here. It's resistant
up to 932° F. So, from baking to frying
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grill, you don't have to worry. Not to
mention, the hub maintains connectivity
up to 3,000 ft away. So, I can hang out
in here playing with Cleo while it
finishes. Now, if you need to leave the
house, the app continues monitoring, and
with six individual sensors in each
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With a 15% discount, I'm sure you'll
love it. And as you can see, the skin
we've developed is insane. Given that we
spatchcocked plus used the bricks, I can
just tell it's perfect. I mean, this
thing is juicy.
Never thought I'd be sucking juice off a
goose leg. The tuloose goose is loose
and it's got the juice.
I'll slice down the middle kind of
following the bone to remove the breast.
And that just looks like the perfect
goose breast. Let's slice it up. Some
nice even slices with that crispy skin
over the top of each bite. Just
absolutely packed with moisture.
Beautiful rosy pink to it. Just fully
rendered and crispy fat. That looks as
good as it gets. But of course, we got
to compare it to our regular control.
>> Something about goose that just weirds
me out, dude. >> Really?
>> Really? >> Yeah.
>> Yeah.
>> I will say that's surprisingly good for
goose. Like, usually it's quite tough.
That was very tender, though. It is kind
of gy.
>> I kind of like it. It reminds me of like
the thighs on chicken and a mix of like duck.
duck.
>> Well, let's find out if the best goose
in the world can convince you.
>> The goose is too loose.
>> It's definitely still very gamey. Like
when we had the lamb, the expensive
Wagyu version was completely clean, way
more tender. This one to me kind of
tastes the same.
>> I didn't like this one. I didn't hate
it. I cannot tell which one's more expensive.
expensive.
>> I feel like the flavor's a little bit
better on this one, but I mean, it's not
blowing me away by any means. I hate to
say it, but I think it's a D. This goose
kind of sucks. That goose also kind of sucks.
sucks.
>> I'm good with a D.
>> Sadly, it's a D. And we've made it to
tuna. This is our control. a nice slab
of sashimi grade yellow fin tuna. For
our first wagu of tuna, we have this bad
boy right here. This is the belly of a
Spanish bluef fin tuna. And not only
that, but it's been dryaged for 18 days.
It sells for a staggering $140 a pound.
And the marbling is literally like wagu
beef. It has these crazy battle scars,
and this slab comes off a massive 200lb
fish. The desiccated exterior is due to
dry aging, which completely transforms
the texture and flavor. If you look real
close, there's even still some bone
sticking out. Okay, now the first thing
we're going to do is slice into our
dry-aged blueofin tuna. And I'm happy
because I can finally use my tuna slicer
to actually slice into a tuna. We'll
start with a slice directly through the
belly. There's literally such a high fat
content and marbling. The meat almost
looks white. And at first glance, it's
very much reminiscent of a Wagyu A5
steak. We'll take some nice thin slices
like so. A touch of wasabi, and we'll
try to form a perfect piece of nigiri.
I'm most certainly not the most skilled
sushi master, but all things considered,
I'd call that a pretty good-looking
piece of dry-aged Oro. Now, if you
thought that piece of tuna was crazy,
just wait until you see this one here. I
mean, this thing was literally in Japan
less than 24 hours ago. This is
legitimately the highest quality tuna in
the world. Sourced directly by Market's
most prolific fishmonger, Yuki Taka
Yamaguchi. He's known as the tuna king.
And believe it or not, this particular
bluefin tuna sells for up to $280 per
pound. You can see how this piece
includes the bloodline, the leaner
Akami, that medium fatty chorro, and of
course, the best of the best, that crazy
fatty o. And it's finally time we slice
into the holy grail. And just check out
the fat content on this tuna. I mean,
that is unlike anything I've ever seen.
The goal is to cook the wacky of every
animal. And if I'm being honest, this
looks more like Wagyu than actual wacky
does. Honestly, I'm just blown away.
This is one of the coolest pieces of
meat I've ever had in my kitchen. Shout
out to Dry Age Fish Guy for helping me
get my hands on this. Now, to cut into
our Wagu of tuna, we of course need to
use the Wagu of knives. Some of you guys
might remember this one. This knife has
a T-Rex tooth handle, meteorite,
diamonds, gold, and a wagu pattern on
the blade that is very fitting for this
video. Only the second thing I've ever
sliced with this knife, and it's like
butter. From here, I'll treat it the
same as the dry-aged tuna from before,
forming a nice piece of Japanese blue
finro that I'll plate next to the
dryaged and control for some of the most
unique pieces of sushi I've ever seen.
We'll start with our control. Had it a
thousand times and is always possible.
Like that's just your good solid
standard tuna that you would get at any
lunch place, but it's not like blow me
away good.
>> Next up, something extremely special. We
have dryaged tuna sushi.
>> I honestly I don't even know how to
describe that. It's like buttery
goodness. I don't I don't know.
>> I almost can't tell that it's tuna. It
was amazing. But I think it's like a
onebiter. That is remarkable. Now we
have what is literally the world's most
expensive tuna coming all the way from Japan.
Japan.
>> That is buttery heaven.
>> It's so rich. That fish is almost even
richer than like a Wagyu steak is to
beef. And it was an amazing bite. But
once again, you can't eat a lot of that.
You're not eating a whole tray of sushi
in that form.
>> But I think the second one was better
than the third one.
>> I agree. It was a little firmer, but
still buttery.
>> I prefer the second two. I think the
texture on the second one is really
nice. The last one was amazing, but I
think it was too rich for me.
>> I feel like because it's so diverse,
it's got to be an S. Okay, I'm going to
go A.
>> I'm going to say those were incredible
bites, but I would give it an A.
>> Another very solid A. Next up, eel. For
the control, this is some store-bought
pre-made roasted eel, aka unagi. It's
produced in China and packed with all
sorts of gums, preservatives, and weird
ingredients. Certainly not the highest
quality available. Now, shipped in all
the way from Japan, we have the Wagu of
eels. This eel comes from the top eel
distributor selling only to the best
unagi restaurants in Japan.
>> Uh, Max, I think he's moving.
>> No. Oh my god. Oh my god. He's alive. Uh,
Uh,
I'm sweating thoroughly. Do I got to do
that thing where they hit it with a
freaking hammer with a nail? I've seen
that before. I don't know if I have it
in me.
>> All right, Max. Let me handle this. Oh god,
god,
I got this.
>> We are going to humanely dispatch this
eel off camera now. All right, guys. The
time has come. Now, there's a popular
saying amongst unagi chefs in Japan. It
takes 3 years to master the skewering of
the eel, 8 years to master filting, and
to master grilling, it takes a lifetime.
Now, me, I have zero experience, nobody
to teach me, and I'm mildly disturbed by
what I'm looking at here. Something
tells me this is not going to be easy.
So, I think I'm supposed to follow the
backbone. Wow, that skin is remarkably
hard, dude. How this is like teflon
skin. Baby, come on.
Look at this. Just gliding. I think I'm
doing this decently well. Okay. Okay.
Allowing us to kind of open it up like
so. Exposing that beautiful white flesh.
I have to say this is going way better
than I was expecting. And from here,
I'll just take one more slice, removing
the backbone. Like so. And I'll portion
it out into three nice hunks. And just
check out that flesh. It looks super
white and clean, just like fish. I'll
get these skewers through the meat.
Honestly, I'm shocked by how well this
seems to be going so far. And I'll start
by seasoning lightly with salt on both
sides. Now, there's actually one step
before we grill. Because eel can be
tough, it goes into a steamer to
initially tenderize and cook while kind
of tightening up the shape. And finally,
we'll get it on the grill. Starting skin
down over bean choan to render the skin.
Definitely don't want this to burn, but
we do want to get some nice
caramelization. Now, I'll just paint on
some of that sweet and salty eel sauce
to lightly char and develop color. I
mean, that looks pretty good to me. And
the flesh itself definitely appears to
be tender at this point. I'll just
finish with a bit more eel sauce over
the top. And I'm 100% sure that this was
not done exactly perfectly due to my
lack of experience, but we gave it our
best shot, which is all I could ask for.
And let's taste the control. That is
actually fantastic.
>> Eel is interesting for me. It almost has
like an earthy flavor to it. It's very
hit or miss, but this is pretty good.
>> It's very unique. You'd think it'd be
kind of like snake, which is very tough.
But when prepared like this, it's so
tender. It's almost like a flaky white fish.
fish.
>> I think I like the sauce more than I
like the actual flavor of the eel. To be honest,
honest,
>> with that said, let's move on to the
Wagu of eels. I mean, this is literally
as fresh as it gets. Honestly,
flavor-wise, very similar. The first one
was a bit mushy. This one's a lot more
flaky, and it just feels like a very
fresh fish.
>> I'm getting a bit more of a clean, mild
flavor. less of that earthy almost muddy
flavor that I get with some eel.
>> I can't tell a difference flavor-wise.
All in all, I think it's like a D in
terms of how worth it it is to get the
super nice.
>> Really? I think it's closer to a C.
>> I think I would have to go D.
>> Sadly, what that means,
it's a D. Next up, chicken. And this
right here is your standard roasting
chicken that you'll find in most
supermarkets. And while it's good, it's
not necessarily going to knock your
socks off. But this right here is the
Wagu of chicken in a whole different
ball game. What?
>> What just happened?
>> That is one hell of a chicken. It's over
four times more expensive than typical
supermarket chicken, and it's apparently
as tasty as it gets. And as you can see,
compared to our regular chicken, there
are some distinct visual differences.
The regular chicken appears more
symmetrical and has a more pale white
skin to it. Compare that to our
expensive chicken, which honestly
doesn't quite look as pretty. There's
like little hairs sticking out of it.
Kind of looks a little wonky, but the
skin has a nice rich color and it
definitely looks a lot more fatty. We'll
tie them up. We'll hit them with an oil
binder and we'll season them up going
with one layer of a salt and pepper
based rub and just a light coating of a
barbecue rub for some great color. We'll
skewer them up. And to cook these, you
already know what time it is. It's
showtime. These are Ronco Showtime
rotisseries. Yes, the same ones from
that infomercial that had all of us in a
chokeold years ago. In goes our chicken
with our second control chicken. We'll
shut them up. Now we'll just set it and
forget it. Okay, guess I just need to
find a way to forget this. Forget this.
Forget this. Don't forget.
>> Don't forget it, Max.
>> When you said it, you don't forget it.
>> It's exactly like I said before, Ron Po
Peel. Don't forget it. Said it.
>> Don't forget it, Max.
>> Forget what I said about that. Tick tock.
tock.
>> Don't forget it. You said it.
>> I said it. Peel.
>> Tik Tok.
>> Peel the oranges.
>> Max, I think the chickens are done.
>> Just had the strangest dream. Completely
forgot we were cooking. They look great.
And just like that, it's been about an
hour and a half and they should be done.
Our Wagyu chicken seems to have
developed significantly better color
than the control. And breaking it down,
it looks very juicy. Now we'll split the
breast, peeling away so we can easily
remove. Only time will tell if it's
actually worth the price. But how does
that compare to our regular chicken?
We'll start with the control. That's a
good chicken.
>> Rampo Peel does it again. I will say
that is one of the best infomercial
products. It just spits out perfect
rotisserie chicken. Now, let's move on
to the Wagyu of chicken. I'm very
excited about this one.
>> The meat is good.
>> I wouldn't even say it's good. It's just
It tastes like normal chicken meat.
>> It's a little less water logged.
>> It is a bit more firm and like condensed
flavor-wise on a meat.
>> It's not that much better than the
normal version.
>> I think the dark meat on this chicken is
a lot better than the dark meat on the
regular chicken. But everything else, I
mean, eh. I'd give this a C instead of a
D because I think the skin is the most
important part of the chicken and it
really is incredible skin.
>> I'm good with a C.
>> It's going to be a C
>> for chicken.
>> Be gone. Double. We've made it to white
fish. This is a yellowtail snapper.
Nothing wrong with it, but it is basic
and perfect as our control. Don't eat
me. Okay. And for our waggy white fish,
we have something that is so incredibly
precious that honestly, I'm a little
nervous to cook this thing. This is a
fresh blackthroat sea perch shipped
directly from a Japanese fish market. At
over $80 a pound, it's known for its
luxurious fat content, sweet umami
flavor, and delicate texture. Don't
Don't do that on a fish like this. We'll
get it tied up and we'll get it all
hooked up just like so. And we'll get it
in the dryager. It looks like it's been
perfectly dry-aged. Time to cook. The
quick 3-day dry age should improve
texture. The skin is also now super dry,
which should help us with insanely
crispy skin. This fish is often served
raw at high-end sushi restaurants, but
I'm going to try keeping it simple and
just grill with salt. Honestly, feeling
a little nervous right now, but either
way, it's time to grill. I'm told
blackthroat sea perch has an insane fat
content, so being aware to try and avoid
any major flare-ups. Just touching up
the crispy skin with some binch on the
side. So far, so good.
Jesus. Oh boy. Okay. Holy.
That all happened very quickly. I can't
see anything right now. There is so much
smoke in this house. I think it's safe
to say our fish is done. Just barely
getting this off the grill before it all
went up in flames. And all things
considered, I'm very happy with how this
looks. I mean, the color on this skin is
just perfection. See if I can open it
up. Working backwards. I'm so interested
to see what this meat is like. Based on
how much fat's rendered out of this, it
honestly reminds me of a Wagyu steak. It
looks so juicy. It's almost time to eat,
but we still need a comparison fish.
>> Hey, sill crack. You mind catching me a
yellow tail?
>> That's easy, dude. We're going to put
that on a cracker. Let's eat.
Does it work? >> Perfect.
>> It is good to be on dry land. Keeping
the process and seasonings extremely
simple. Grilling it up to perfection.
Let's see how they taste. Shout out to
Stale Cracker. This fish is literally as
fresh as it gets. Flaky, tender, and
nice clean flavor. That is perfection.
>> Nothing beats a super fresh fish.
>> Let's see how it compares. >> Wow.
>> Wow.
>> That might be the best fish I've ever
had. Keep in mind though, this little
fish is literally $200. But to me, the
skin is really where it shines. It's
just so flavorful and the fish itself is
just incredibly delicate. Like, it's so unique.
unique.
>> It's like a mini Chilean sea bass or something.
something.
>> I agree. The skin is amazing. What I'm
surprised at, the fat on this fish has
an insanely good, rich flavor. It's like
it's coated in butter almost. I'd rather
eat $200 of this fish than $200 of Waggy beef.
beef.
>> Given the price, I think it's a B.
>> I was going to give it an A. That was
the best grilled fish I've ever had in
my life. Hands down. I think I got to go A.
A.
>> Another very solid A. Next up, duck.
This right here is the standard duck
you'll find in the frozen section of
your supermarket. Over three times more
expensive, this right here is the Wagu
of duck. It's called a mulard duck,
which is a hybrid between a male muskabe
duck and a female peckand duck.
Specifically bred for fuagra and what's
described as incredibly beefy flavored
and beefy textured meat. You can see how
our premium duck is also just way bigger
than our cheap one. And the color is
also completely different. It has this
rich almost yellow hue to it as opposed
to being completely white like the cheap
one. Now to cook, we're going to treat
both of our ducks the exact same way,
but the process is going to be extremely
unique. So the first thing we need to do
is separate the breast as well as the
legs and thighs. And we'll get it
separated just like that, leaving us
with a perfect drum and thigh. For the
breast, I'll start with a slice. right
down the middle. Working my knife as
close to the bone as possible. Once
again, just peeling away that meat.
Color of this stuff is just absolutely
crazy. It honestly reminds me of beef.
And I'll just lightly clean it up,
leaving us with this beautiful mulard
duck breast. Over three times more
expensive. And you can tell it just
looks completely different side by side.
And just like that, we're left with a
beautifully broken down duck with those
breasts and thighs. And we'll start with
these legs that are actually going to
require a two-day cooking process. And
what we're making is some duck comfi
with a twist. We'll start by seasoning
with salt. Next up, our pepperc corns
and cloves, followed by some coriander
seeds. Got our herbs like rosemary and
thyme, oregano, sage, and finally some
garlic, as well as shallots, and a
couple bay leaves. And we'll give it a
little mixy mix. It already smells
incredible. We'll let this cure
overnight and I will see you guys tomorrow.
tomorrow. >> Psych.
>> Psych.
>> I'm back. It's still today. Okay, I'll
see you guys tomorrow. All right, our 24
hours are officially up. Let's check on
that duck. Wow, the smell in these
things is absolutely incredible. Next
step, we'll give them a quick rinse and
we'll just pat them extremely dry. Now,
I'm going to try something that is
absolutely not traditional when it comes
to duck comfi. I'm actually going to
throw these in the smoker for about an
hour at super low temp. Duck comfi is a
long low and slow cooking process, so I
don't think this will like mess things
up, but it'll hopefully bring some
incredible smoky flavor. It's been about
an hour and as you can see, they've
picked up some great color. It's still
essentially completely raw, but it now
has this pelle and I'm hoping some great
smokiness. From here, we'll continue
treating them like regular comfeed duck
legs into the pan. And we'll completely
cover in duck fat. We'll top with some
herbs and garlic. And we'll bring that
duck fat up to temp so it's nice and
bubbling. We'll cover it up and into an
extremely low temp oven to finish
cooking. All right, it's been several
hours of very slow cooking and they
should be done. You can tell they are
extremely tender at this point. They
actually have some pretty decent color
from the smoke. But the only thing left
to do now is crisp them up. We'll get
them on a rack and finish them up in the
oven. While that finishes, let's tackle
the breast. This is a huge duck breast,
but treating it like normal by scoring
the skin in a diamond pattern. Not quite
cutting through down to the meat itself,
but this will really help with rendering
and crispy skin. Now, we'll season the
fat side with just salt. On this side,
we'll once again hit it with salt as
well as some black pepper. So, the key
to cooking this is we start going skin
side down in a cold pan. Only now do we
turn on the heat. No need to add any
oil. We want this to slowly come up and
start rendering. It's only been about 30
seconds and you can see all of that fat
already rendering out of it. I mean,
that is insane. See how it's looking?
Oh, yeah. That is what we're looking
for. Now, this is optional, but from
here, you can almost treat this like a
steak. Throwing in some garlic as well
as some herbs. And we'll just baseaste
in that duck fat pulled at 130
Fahrenheit internal. That color is
perfection. Now, in case you guys want
to see a comparison, this is what our
cheap one looks like. Literally cooked
it the exact same way, but it has just
completely shriveled up in size. It's
like a onebiter. I mean, at this point,
visually, there's just no comparison.
And we'll slice the Wagyu of duck. Oh,
yeah. That is juicy. We have that
beautiful rosy pink on the inside. It
looks just so juicy. But what I'm most
happy about is the rendering we were
able to achieve on the fat. Notice how
there's very little white left. It's
almost all crispy, salty goodness. But
we can't forget about those smoked kofi
duck legs. I have to say, I mean, they
look out of control. Just shatteringly
crispy exterior. And I just know based
on how long we cooked them that they're
just melt in your mouth tender. One
single duck cooked two very different
ways to optimally taste the dark meat
and the light meat with that control
duck on the side. Pump for that duck.
Honestly tastes great though. It is
extremely juicy. Very crispy skin.
Perfectly seasoned. I have a hard time
believing duck gets much better than that.
that.
>> That's a darn good duck. This is so
juicy. It's like a little duck gusher. A dusher.
dusher.
>> Let's move on to the wagu of duck.
Visually, it just looks far superior.
>> Is it just me or is it not as good?
>> This one looks a trillion times better.
But like the comfy duck actually tastes
more dry. And the breast is like the
exact same thing.
>> Bigger does not always mean better.
>> This one is a better piece of meat in
terms of how much better it is. It's
like a D.
>> Visually, it's just night and day, but
based on taste, it's just not better.
And what that means, it's an F. Next up,
we got crab. For our control, we have
the cheapest money can buy. In fact,
it's so cheap, this imitation crab
technically isn't even made out of real
crab. And talk about a complete 180 in
terms of quality. This right here is the
Wagu crab. Shipped all the way from
Alaska. This is a live Alaskan king
crab. Considered the pinnacle of crab
and perhaps even all seafood in general,
it is a major privilege to have access
to this stunning animal that can cost up
to $1,000. This one is still very
lively. And the shell is crazy. Kind of
looks like body armor. Okay, so we put
him in the freezer to basically knock
him out and do this as humanely as
possible. But either way, into the water
to steam. It's been about 18 minutes,
which means it should be done. It's
turned into this bright red almost
orange color. Let's break it down. We'll
split her in half and then separate at
the joints. From here, we have these
legs that are packed with meat.
Splitting like so to reveal this perfect
nugget of Alaskan king crab. Between
harvesting, storing, shipping, and
cooking, so much work is done for these
little morsels of crab meat with an
almost stringy but still juicy texture.
There's truly nothing like it. Here you
can see the difference between the real
stuff and that fake crab. You can see
they were going for a similar look, but
the difference in price and actual
quality between these is just insane.
And it's time we attempt to make the
world's most premium California roll.
California rolls are typically made
using imitation crab meat. That is
literally attempting to imitate king
crab. So, I figured we'd try using the
real deal to see if it's worth it.
Gently flip. Adding the avocado and
cucumber. Finally adding on the Alaskan
king crab meat. Then ever so carefully
rolling it up before finally taking our
slices. Honestly, this cross-section
looks very similar to regular California
rolls, but just an absolute stomper of a
piece of crap in there. I can't even
begin to imagine what this might cost at
a restaurant. Served next to the
control, you can definitely see a
difference. Let's find out how they
taste. Let's start off here with the
control. Always had a soft spot for fake
crab. Let's do it.
>> Dude, hot pot take. California rolls suck.
suck.
>> I could not disagree with you more. Is
this the best sushi in the world? >> No.
>> No.
>> If you want sushi and that's all you
have access to, it hits the spot. Let's
move on to the good stuff. It's way
better. However, in this format, it's
hard to really distinguish.
>> I think besides being sweeter in a
slightly more real texture, you really
can't tell, which is shocking.
>> Try it like this.
>> Oh, baby. I mean, that's so much better.
>> I like it, but I don't love it. Let's do
it based off of the leg itself.
>> I feel like I have to have it be an S.
>> I think an A is fair.
>> I'm going to go with a B+.
>> We're averaging out to a very
respectable A. Crab cap on. Moving on.
Would it be hilarious if I just turn
into a crab right now?
>> Yeah, sure. That's going to happen.
>> Hey, Kyle. Jesus Christ, Max. I'm a
crab. Do my crab dance. Do my crab
dance. Hey. Hey. Moving on. Not quite
Thanksgiving yet, but it's time for
turkey. And this right here is our
control. It's just a standard regular
turkey you'd find during the holidays.
You can usually find them for as little
as two bucks a pound, and they can be
notoriously dry, if even slightly
overcooked. Now, in comparison, this
right here is the holy grail of turkeys.
The Wagu of Turkey is a heritage breed
known as Bourbon Red with specific
genetics and diet that apparently
produces the best tasting turkey in the
world. And side by side, you can
actually see some interesting
differences just visually. For one, the
Wagyu of Turkey is obviously just way
bigger. But if you look close, you can
see the skin also looks very different.
It has this sheen and almost cream color
to it. And if you look closely at the
fat, it almost has like a yellow tinge
to it and an interesting texture in
which it's almost rendering at room
temp. Very similar to what you'd find
with actual waggy beef. Compare that to
our control turkey, which as you can see
has a way more pale skin and just kind
of standard fat. Kind of reminds me of
like regular chicken fat that you'll see
on like a chicken thigh or something.
All in all, it just looks and feels a
lot lower quality. After an oil binder,
keeping the seasoning simple with some
salt, going heavy because they are some
big birds. Followed by a whole bunch of
black pepper. And we'll get them oh
that's heavy in the oven. We have
Thanksgiving turkey number one. This is
just your average standard roasted
turkeys. Exactly what you'd find on a
typical Thanksgiving dinner table.
Pretty nice color to the skin, though
not anything crazy. And of course, we
have our Wagu of turkey. As you can see,
even just visually, the color just far
surpasses the previous one. Super dark
crispy skin. Keep in mind, we didn't do
any dry browning or anything done to it
to give it an extra crispy skin. It is
all natural. And I'll start by removing
the dark meat. I mean, that is like a
waterfall. I have a feeling she going to
be juicy. Let's move over to the white
meat. Removing the breast. Like so. If
you look closely at the skin, it has
that almost shardlike texture. Kind of
reminds me of like crispy peeking duck
or something. You can tell that breast
is just filled with moisture. It's
important to keep in mind that this
turkey is literally 10 times more
expensive than a normal Thanksgiving
turkey. So, expectations are extremely
high on this one. Let's see how they
taste. A little update. Sophia has
officially named her cat Cleo. Everyone
say hi, Cleo.
>> Want some turkey?
>> Thanksgiving turkey number one. It's a
good turkey, but not really special.
Let's find out if our ultra expensive
wagu of turkey is worth it. That's
insane. The chicken didn't feel worth
it. This does.
>> I really dislike turkey and I like that turkey.
turkey.
>> Really? Not only is the skin 10 times
better than a normal turkey, I noticed
the juice and the fats coming out of
this turkey taste way better.
>> Honestly, I think it could be an S.
>> Sus turkey as a whole is not S tier
food. This particular turkey is it's
going to be an S. And we have arrived at
beef. This is a regular choice grade
steak. Nothing wrong with it, but it's
definitely not anything to write home
about. Now, for the Wagu of beef, we of
course had to do something extra
special. So, what I've assembled are
three of the rarest Wagyu A5 steaks
literally in the entire world. I mean,
these are truly the Wagu of Wagyu. Our
first is a Miyazaki sunflowerfed Wagyu
A5 New York strip. These exclusive cows
literally eat sunflower seeds, and at
$190 a pound, it is significantly more
expensive than your standard Wagu A5.
The second is called coobe wine beef.
Incredibly exclusive. These cows eat
feed made out of fermented grapes and
wine. Again, a significantly more
expensive version of a regular Wagu A5
steak. And finally, we have our Japanese
A5 Wagu olive fed. Literally the most
rare, expensive, and premium beef in the
entire world. Only about 2,000 head of
these cattle exist in the entire world,
and just a few are harvested each month.
This steak sells for an eyewatering $300
a pound. And while I've heard the
rumors, this is my very first time
actually cooking it. Got to give a huge
shout out to Alpine Butcher for these
steaks. They're my go-to if you want to
try the best of the best. And we'll
start with the sunflower Wagyu. I really
want to try and taste the difference.
So, seasoning simply with just salt and
keeping the cooking method basic over
cast iron. The key here is developing a
nice mahogany crust before overcooking
the inside. This looks perfect. We've
achieved a nice medium to medium rare
with what looks like good fat rendering.
There it is. Sunflower Wagu 5 cooked to
perfection. Used the exact same process
for the wine-fed Wagu 5, which also
looks absolutely stunning. Finally,
followed by the world's rarest steak,
the olive fed Waguaya 5. Expectations
could not be higher. What we have in
front of us is literally the best and
highest quality beef in the entire
world. Let's start with the control.
Good steak, but let's move on. Start
with this one right here.
>> That's crazy. I think that's the biggest
jump in quality from control to wagu.
Can you guys taste the sunflower in it?
>> I want to say I'm getting like grape
seed oil.
>> I will say Sophia has a far more
sensitive palette than at least I do and
probably Kyle.
>> Wa wa. What the? To me, it just tasted
like some exquisite Wagu A5, which it
is. Let's move on to number two.
>> Completely different.
>> It's so similar to me.
>> I want to say I like this one more than
that one.
>> For me, that one is so much sweeter and
a more rounded flavor. I much prefer
that one over the sunflower.
>> Our final piece of Wagyu. Poundforpound,
the most expensive piece of meat we've
ever had. $300 a pound.
I'm convincing myself that I like this
one more, but I'm not sure.
>> I got a very clean flavor, but I think I
have to go with number two. That wine
one really took it over the top for me.
>> I like number two more, but I really
think it's just very specific to the
piece I got. Once I know what I'm
eating, I can really appreciate what it
is. But I think blind taste test,
there's not many people that would be
able to distinguish which one is which.
>> Within all the S's that we've given,
this one has to be the highest. I mean,
guys, at the end of the day, beef is
king. Thank you all so much for
watching. Big shout out to Tyer for
sponsoring this video. And we'll see you
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