£53 Wagyu Steak Vs £8 Old Retired Dairy Cow

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Cooking with Jeff : Why would you do a blind taste test AFTER sampling the meat?

Adventures of Graywolf : You completely destroyed any semblance of validity when you told them which steak was which, and then you buried it when you used a retired steak twice as thick for testing.

Erik Granqvist : As my parents had a diary farm till their retirement 11 years ago (in north Sweden), I can say that cows that had good lifes are really underrated as meat. Problem is, its not easy to know how the animal lived when buying meat åt supermarkets or stores. Its a bit of hit and miss.

Cor Gems : I respect what they are doing with the retired dairy cow, and I'm sure that meat is amazing, but that Wagyu was not "top quality." Not even close, actually. Compare it to A5 10 marbling wagyu.

Brian Todd : Yeah. Can’t do a “blind” test AFTER they’ve already had both.

Bilal : The blind taste test should've been the first thing done to see which steak they preferred

Le Hoang Phat : 3:42 sorry that’s a wagou steak ?? It look not even close ... : ( I thought u just got scam by those butchers

BANK IT HERE : You should have done a blind taste test right from the start. You did it after they had already seen and tasted both...it's biased and tainted at that point. I stopped watching as soon as I saw that last side by side.

Sergio Nery : Was expecting real wagyu or as it translates: "Japanese cow" nice and rich beef with real great fat marbling :3, but i just saw "Australian wagyu" beef, that isnt wagyu :( Also the marbling on those steaks were incredibly dissapointing. Misleading title is misleading.

Yung Wing : Wag... Yu... not wagoo

Healthy Recipe Channel : Funny thing is, my dad has raised cattle and worked around or in the beef industry since he was very young, many years ago before this was a thing he would always say that the best beef you could ever eat was that of a mature Steer that was loose in a field and walked and exercised its whole life. He said the meat may be a bit tougher but makes up for it in flavor. Great video as always.

Todd Ellner : That's a great idea which I'm going to have to pursue. I live an hour or so from Tillamook Oregon home to a huge dairy industry. Between retired dairy cow for steaks and roasts and unwanted bull calves for veal I could eat much better more cheaply.

Paul Gee : Any cheaper steak, season it, bag it, 6-8hrs at 57C (sous vide/bain-marie). Dry it, sear it. Perfect medium rare. Maximum flavour. Get even a cheaper un-aged rump steak with the texture of fillet and far more flavour. If its a good steak/cut give it only 4hrs.

Shay : Am I the only one that cringes when people talk really close to food? Like, dude you're spitting on it!

WarChortle : I don't think that's a fair sentiment to scale quality and price linearly. Also, I think people associate wagyu incorrectly where they really are thinking of "kobe" beef which is one of the top qualities of wagyu. Luxury items also don't really live in the same world because they aren't priced for value. If you're looking for the best of anything the price will scale exponentially where as the return might only be incremental.

Philip Kempton : To start, let's set the scene. I've eaten Japanese wagyu with an A5 rating, Australian wagyu without a rating (Australia rarely rates exported wagyu), and yes, your aged Dairy Cow. I'll admit, the aged Dairy Cow is underrated, but not enough to compete. ANY blind taste test would show that wagyu is a cut above. Studies that aren't blind are basically garbage, there are actually hundreds of studies on the difference between blind tests and forewarned tests. Blind tests eliminate placebo, which can be as much as 75%. It's ridiculous that you'd add this to your channel. I've watched all of your videos up until now, and this will be the last. Biased sway of opinion. You can't finish the steaks differently and then pair them... ANY steak would do better the way you cooked the Dairy Cow steak as ANY steak will tenderize more and soak it's own flavour back in when you lower the temperature at the end and increase the time at which it cooks below it's max temperature. RIDICULOUS. I am actually surprised you had me so confinced you knew what you were doing. Your fish and chips were decent, honestly. This, however, is opinionated garbage. Last watch from me.

Roger Chn : I can't really har your voice so much at the start. Maybe you're not speaking loud enough or the music is too loud

William Ng : i just dislike the comparison of the food costs 5-6 times more so it's got to be 5-6 times better.....

Texas Jack : At a glance: triple the seasoning.

Deadsnot : First of all, get the lads back. Overall, get professionals taste the ingrediens they sell, and know best about. It might give some borader persective and insight. Second, the new format. I acutally liked the prior one, where you would ask people what they would be willing to pay for a dish. I wonder what normal people would pay for the dary cow steak, and what for the wagyu. Third, get a better micro. ;) Aside from that, keep sharp, like always.

Mauri QHD : you gotta do something about that mic mate, try a Rode one, you wont need to pass it on

Darren P : The thing about steaks is, the better the cook, the better the steak will taste and feel. A good cook can make a cheap ole steak taste very fine

Shane Singleton : Excellent video. And it really brings home an opinion I've held all along. Yes the Wagyu is technically better. But in the hands of the same person cooking it's not going to be that many times better than a more reasonably priced piece of beef. In most things in my life I have always placed the overall value of something above luxury. While I may have a wagyu steak or something luxurious on a special occasion, but very very infrequently. We're talking less than 1 time per year averaged out. It's certainly not something i'd keep on hand and eat every. I can technically afford to if I wanted to. But growing up in a working class household one of the great things that my recently departed father raised us with was a sense of value. Have the luxury once for the experience. But make smart choices with your every day money. I'm sorry this was a little long winded. Again very good comparison. I think I shall now go have a steak. An inexpensive one :)

Jay Jones : Wagoouuhh Just lost a couple of brain-cells

what is that??? : Wagyu usually have way more marbling than that

Lil Witch Schierke : The west is desperate for money huh? Need cheap meat booster campaign XD.

nickt : the bass beats are too damn loud. very hard to hear what is being said

Wolf's Den : Now i am looking up where to by fu%$img dairycow meat. This is now my life. XD

Guy Fawkes : Should be noted at this point that you're clearly eating Australian wagyu which is very different from the Japanese stuff in how it's raised. Also old dairy cow is actually a Basque classic, it's called Txuleton, and has always been highly prized in regions where people bothered to fatten up retired dairy cows for slaughter after they're done producing milk. In addition the dairy cow was obviously dry aged, something seldomly done with wagyu, which will lend flavour and texture to the product. Personally I would always choose an old dry aged cow for flavour and ecology.

Patrick Fisherman : Marinate the dairy cow in pureed pineapple for 1 hour, then rinse and dry. This will even the results.

Miketri : wagoo

CryptoKnight10 : retired Diary cow cant even begin to be classified with Wagyu beef, you get the best because you pay for the best, You dont try to compare the two.....PERIOD!!!

Ary Marchellino : WAGOO BEEF

ⱤV̶•SirGuido : Personally, I think tenderness is way overrated. I've got teeth and I can use them. I'd rather chew a bit and get a better tasting steak than eat "beef butter" and pay over $100USD for it. No thank you, give me the dairy cow any day.

r j : It’s wag-you sir ✌🏼

Al Darfco : cool idea for a video. made me very hungry. plz tone down the headache background music

Ash S : we want to celebrate these cows by killing them. i hope they enjoyed the last year of their lives and they were killed humanely.

Fellow Earthling : 0.55 correction... VATICAN for anything luxury for anything of the best...

Glen & Friends Cooking : Leaving the test kitchen now to hit up our favourite butchers for retired dairy cow...

Your Neighbor Amos : Lol, Wagyu is 5-6x better.

Doctor_ Phsyco : Pause at 9:20, ugh... There's blood on the steak. These guys know nothing about steak. Bunch of amateurs!

Randell Johnson : Just stick with certified Black Angus and you will be just fine. Best beef in the world! I happen to like beef instead of fat anyway.

James_wingthwong_ Banks : The cut of dairy cow has a better color. It looks darker and richer. As for the health benefits that the wagyu supposedly holds over other cattle breeds, that seems a marketing ploy that geels something like everything Japanese today is better than anything else in the world. For the extra amount of work it takes to afford that price, I don't think the health benefits matter when you are working yourself to death to afford it. More of keeping up with the Smiths. With the right chef, you can make a cut used for a London broil off of an old corn fed (ugh) steer taste as good as Wagyu ribeye.

Alexei W.B. : Interesting video. Im an executive chef here in Mexico City, who lived and studied in Japan. The wagyu they sold you was only, bms #4 quality grade 3. It’s on the lower third of the scale, bms #12 quality grade 5 is the top. So out the gate you are comparing apples to oranges. Regarding the firmness of the dairy cow, it would be interesting to do a 40 to 60 day dry age, and see how firmness breaks down, also sous vide would be an interesting way to prepare it and finish it on the grill for colour and texture. Magnus Nilsson has been using retied dairy cow for some time now. I feel both are great options, from a business point of view, the dairy cow. For the pure experience on just how melt in your mouth, the wagy bms #12 quality grade 5. And if you can, Kobe or Japanese Black cattle of the Tajima strain. Like I said at the beginning, they are two very different animals, both worth trying.

James_wingthwong_ Banks : If he had done the blind test first and didn't let then lnow what they tasted like first, they would have gone for the dairy cow. But, they were right about not going to the Wagyu and sticking to the dairy cow. It just seems a shame that people would breed a cow that was slaughtered after only 3 to 4 years of age and charge a ridiculous amount for it. It is what's wrong with this gluttonous and self absorbed planet. People going in debt with credit cards, living far beyond their limits just to say they have something or did something. The snob life. Also, add a British accent, no matter if it's an aristocratic or cockney accent, to the marketing along with the ridiculous high price and give it some form of pumped up pedegree and you can sell anyone a set if the emporer's clothes or a polished turd. Overeducated fools and their money are soon parted. .

VincentHoliday : old retired dairy cows be makin money..specially with some sunflower oil and s+p...sear them shizzles and cook in oven for a few mins,than rest..puff a few bowls and eat.

jomar valmores : not wagyu beef.....not from japan....australian bred....

J : you have got dutty finger nails

Ray Reed : These guys eat like real men

Green MarineFive-O : The wagyu didn't look like top grade A5 while raw. I'm willing to bet it was a much lesser grade of the Japanese beef.