11 Replies to “Let’s talk about Wagyu”

  1. cooking that on a grill makes me sad for some reason. feel like for such a fatty cut you’d want a really solid wall to wall sear from cast iron but who am I to say

  2. It originated in China and the species was refined into what we know today in Japan.

    The genetics were from Chinese ambassadors as a gift.

  3. Where do you have way too much fat, I want the protein with a little bit of fat for flavor. Annoying in the world was a stake worth over 10 bucks.

  4. Andy – would love to see a range of clips like this, but more varied and even cover equipment. Even little insights like your coloured chopping boards, knife care, knife choices, your little scraper for chopped items, etc! Would be an awesome little deep dive series of shorts. Love your work as always 🍻

  5. Under equal circumstances, him misspelling "application" left no time to speak out the final marble score. Life is amazing!🤣

  6. Type of Cattle that originated in Japan=Australian Wagyu

    Type of Cattle that was raised in Japan=Wagyu

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