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I made a REAL $1 Wagyu Steak as an experiment to find out if we can save money and make our own wagyu steak at home. We know Japanese wagyu A5 is expensive and also Australian wagyu MS7 if this experiment works we can all save big money and start making amazing steaks at home for only $1! This is how the experiment went.

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#Wagyu #Steak #Experiment

Steaks... why did it have to be steaks? In this episode, I take on the undefeated Olde 96er Steak Challenge at the Cannibal in Culver City, CA. That's 96 ounces, or six pounds, of delicious dry-aged beef. I was given an hour to beat the food challenge and answer questions on FoodBeast's Facebook livestream. Was I able to survive the protein overdose? Or did all those meat gains put me in a coma? You'll have to watch and find out.

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Wagyu Beef steak EXTREME and Olive Wagyu Udon in Japan! Kagawa is home to Udon and Olive Sanuki Wagyu! Join us for an Udon tour of Kagawa with some Wagyu Beef!
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Japanese food is some of the best in the world. Today we're teaming up with John from Only in Japan and going for a big UDON TOUR and WAGYU Beef Meal in Kagawa prefecture in Japan!

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In this video, we're driving into Kagawa prefecture to the HOME of UDON and Olive Wagyu!

We're visiting 4 special UDON and Wagyu Locations!

First, we're driving to Miyagawa San's UDON restaurant. She serves udon both hot and cold. The hot is served with a fish dashi and the cold is in a slightly sweet soy sauce. Both are delicious.

Shop Name: Miyagawa Seimensho
Address: 1-1-20 Nakamuracho, Zentsuji 765-0072, Kagawa Prefecture

Then, we're driving to have OLIVE WAGYU BEEF udon! Here in Sanuki region, the beef is fed olives! The beef didn't really have an olive flavour to it, but it was still really delicious!

Shop Name: Shio Gama Ya Wagyu Udon
Address:   86-2 Hama6bancho, Utazu, Ayauta District, Kagawa

After this, we're going for A5 Wagyu Beef in Takamtasu! This is where we bring you into the kitchen to see how the wagyu is cut and to take a look at the marbling!

Here, we try all different cuts of the wagyu! The sirloin, tenderloin, short rib, cheeks, tongue, and more! The marbling and the fatty mouth feel was amazing!

Shop Name: Aburi Tei Takamatsu Branch
Address: 182-4 Chokushicho, Takamatsu, Kagawa 761-8058, Japan

And to finish up the day, we're going for CURRY UDON Tempura! This was perhaps the best UDON I've ever eaten! And we got to see in the kitchen how the chefs cut the udon noodles and boil them too!

Shop Name: Tsurumaru
Address: 9-34 Furubabacho, Takamatsu, Kagawa

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Our tomahawk ribeye steak will blow your mind, so hang onto your hat with this one. We took a Snake River Farms 48oz Tomahawk Rib-Eye and smoked it on the Pit Barrel for and 1:15 and talk about killer!!!! When it comes to steak you can never be to cautious about protecting it, so we hooked up the thermoworks DOT and monitored the internal temp from the word go. We seasoned the meat with Kosmo's Q seasonings that can be found on the website as well as the links below. I hope you enjoy this Tomahawk ribeye video and smash that subscribe button.

This was in no way a paid endorsement for any of the outside products that were used in this video.

Recipe:

1 Snake River Tomahawk Ribeye. https://goo.gl/mvLDWg

2. Drill a 3/8" to 1/2" hole threw the bone for hanging.

3. Season well with Kosmo's Q Cow Cover and Texas Beef
Cow Cover Link: https://goo.gl/WG8VT3
Texas Beef Link: https://goo.gl/S7GjZv

4. Light the coals on the Pit Barrel and leave the lid off for about 15 minutes or until the coals get rolling. (You can add a wood chunk if you would like). Pit Barrel Link: http://amzn.to/2thOVRb

5. Hang the steak and place in the Thermoworks DOT probe to monitor the internal temp until it hits 128°. Thermoworks DOT Link: https://goo.gl/Ch77DN

6. Once the meat has hits 128° pull it and wrap in aluminum foil for at least 20 minutes.

7. Serve and eat that sucka!


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