£53 Wagyu Steak Vs £8 Old Retired Dairy Cow

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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.

Food Busker : Hey guys so glad your enjoying the new vids. I've got a bunch of other video formats coming your way this month. Let me know which ones you wanna see more of. Increase the Peace

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

LeGourmetTV Recipes : Leaving the test kitchen now to hit up our favourite butchers for retired dairy cow...

crawfordbrown75 : Glad you got people who know their stuff and not just random people who know f**** all

Gary Daniels : And it's been going for dog food before now, ouch. Now we get to pick the brains of 3 more top chefs can't be bad, bring it on. Thankyou John.

bdrnho : Never have I clicked on a video so fast

Bcwolters : I really did enjoy this type of format, and pretty accurate judges as well. With beef, I prefer the cheaper cuts, like shin or cheek, much more flavor (needs longer cooking though). For me Wagyu is just over the top and more a fashion trend than the sole purpose of feeding people good food! Next up a wine tasting?Thanks for the best 12 minutes of this day again!

Mat Web : Feel like a stew now.

SmilesAreDaggers : I'm now asking for retired Dairy cows in the US because the marbling and depth of color are huge indicators of flavor

jonnycool5 : You should make more videos like this, an expensive version vs a cheaper alternative... great vid!

Dwayne Wladyka : I can't pick between the two. Tough call. I'm originally from a farm. I love beef. I'd pay 20 £ easy for that. It's top notch.

Colin A : I spot that Camden Hells Lager there. That was the first beer I tried when I first set foot in a proper English pub in London. Good stuff.

Jameson Doane : Your editing is simply phenomenal. TOP SCORE.

SandPitTurtle : I love a good steak and because I'm a college student I wan't a cheaper but still high quality steak so now I'm off and start to see if someon sells this in Germany

Adodereader1 : This was a great idea john! Good hearing what they all think from their area of the food industry!

Jason Kasdiran : Wagoouuhh Just lost a couple of brain-cells

Adriaan van Elk : Interesting, thought the dairy cow would be way to tough to eat. Now to find a place that sells dairy cow beef. Yes I really loved this format for a series of video. What would be the next topic?

Andrew Maher : Flipping knock me on my arse fantastic editing mate!

inspector veejay : the dedication that's been put in this video is unreal 🔥

Oscar Olesen : Loved this format with the industry boys! Would be really nice to have more of these mixed in with the regular stuff!

ᙅYᙖᙓᖇ ᗪOᙅ™ : Great video as always and enjoyed the new format. Thumb's up for both.

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.

The beer journal : Fantastic video mate, it's more like a TV episode which is awesome. Increase the peace 🍻

Mason M : Feel bad for you that the sound went you clearly put a lot into this video. Was still an excellent video, I love this format. I love your recipes but it isn't sustainable format as the YT food community is so saturated and only so many dishes people are willing to click on and try. Hopefully, this will bring you closer to getting the success you deserve.

Vesciroth : Magnus Nilsson, the chef at Faviken, says the only beef he likes cooking is retired dairy cow because it’s got such a better flavor than normal beef. It’s the only steak he serves.

Grill Top Experience : I remember when the Food Busker would have cooked in the snow under a tent.

shaukat alippbgj : Love the format Love all your videos Make more of them

Blackat92 : I'm so excited about this! It's something I already heard about and for me it's so great to know that every farmed animal is being respected for the whole period of its life! The problem for me it's finding someone that understands this! I live in italy and I don't think many people are willing to treat a retired dairy cow as meat produce. I will look for someone doing it, hoping to find something! Great video!

Swan Swan : This video was so good to watch,I especially dig the farm part and how beautiful it was

Dylan Towler : Great vid. Channel is looking great these days - awesome editing. Trying to track down some retired dairy cow in Aus!

sneekylinux : Living in the middle of the west country for more than 20 years now i can say whole heartedly good beef is always from a dairy herd if you can find it....

Evan Roberts : Excellent video. Liked the format as well.

Audrey de Wit : Good video! Very interesting, also liked that you took us with you to the place you got the meat

James : When I bought a Wagyu steak the other day the butcher gave me the excess fat from the cut for me to fry it in, divine.

pizzapanic1 : aww man dont think i can get retired dairy cow where I live :(

Jessica Luthi : Love the new video format. Now I want some steak.

أبو فهد Morphine pill : I was about to dislike the video and leave because it's kind of advertisement to the butcher u went to, not sure if it is or it is not, but when I heard u at the end saying that dairy cows better than the wagyu because of value for money and wagyu is just more luxary eating, I took that as an advice not to buy alot of wagyu and keep my weekly steak dinner with some non-wagyu steaks and save some money, and at the end I decided not to dislike the video :D

Steve Lofthouse : Yep great video do more with this format. Learnt heaps!

antony singleton : Great drone shot !! and great vid as always

FaQZhePowlice : more plz, lets make the world a better place.

Darryl Fraser : This video is a definite BOOM

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.

Adam Moon : Great video as always keep it up

johns : Excellent video, going to have to give it a go. Love the set up since moving to the market!!

Adrian Lu : 10th to like

Bill Edgar : Enjoyed this John! Kind of like a virtual podcast - there's hundreds more things you could cover. Keep it up mate : )

CptShiba : I really liked hearing the different perspectives, especially how the restauranteur approached it from a “which would I sell in my restaurants” perspective. Would be very happy to see them in more videos!

Irakli Poop : 11:57 that face XDDDD

cuuder jakob : i really enjoyed the new format. love to see new formats