2 Million Special: Wagyu A5 Picanha BEST Steak on Earth!

We reached 2

million

subscribers worldwide, that's absolutely incredible to me. Thank you very much for your support. Without you these videos will never be possible and that's why I do it because I love your comments. You guys set me on fire and let me tell you something we're just getting started because everything is about to go way beyond what you expected, starting with this cut of meat today. It's the 2

million

subscriber

special

. Check it out! And here we have the star of the show. Because she is the queen of all meats and she is authentic. And here is the certification of authenticity.

It's the real deal! And I have to say a big thank you to my meat distributor Emilio from Grand Western Steaks. This piece of meat is almost impossible to get where I am. But, as always, my meat dealer always helps. And to be 100% honest with you, I never thought I'd be able to lay my eyes on this piece of meat. Because if you've been watching my channel for a while you know that I love this cut and it has honestly been an honor to present this cut of meat to the entire world. E

special

ly because when I started this channel almost no one knew what

picanha

was.

But now you can see on almost every YouTube channel that makes me very proud. And when I start to open this package, it's a complete experience in itself. And I thought it would be very important for me to show you how the journey led me here, because we never started with this. We started with the original

picanha

and at first this cut was not known at all. And as you can see they always came like this. Almost like buy one get one free. This is a select quality picanha and after taking it out of the packaging, this is the true OG.

As you can see, it is a select quality picanha. We can practically say that it does not have any veining, but it does have that beautiful thick layer. And like all picanha, the first thing you have to do is start by trimming it, which is usually a silvery, fatty skin that you are not going to eat. Another important thing about picanha is the way to cut it so that it gives you the

best

experience. And that's to cut the queen of all meats across the grain. The only reason we do this is because the final cut will be made against the grain, giving you the

best

dining experience.

And I mean take a look at these

steak

s. Although they have almost no marbling, you can see that this is a prestigious cut of meat, and even though after cooking all the meats in the world, this is still my favorite. That is my first experience with the picanha. But then I started to understand a little more about meat and found something called

wagyu

, which translates to Japanese cow. And here I have three of them. The first one is an Australian Wagyu with marbling score 5. The middle one is an Australian Wagyu with marbling score 7. And the last one, you know it's the star of the show.

And I think it would be interesting for you to see the differences between them. So I started with this one, which is an Australian

wagyu

with a marbling score of 5. When I take it out of the packaging, it almost looks identical to the choice. The picanha should always be triangular in shape, that's one of the signs that you know you're getting the real thing. And like the previous one, you must receive exactly the same treatment. You should first start by removing all the silver skin and unwanted external fat. Because the next thing to do is cut it into fillets and, as I did, check this type of marbling.

I mean, going from one pick to this wagyu marbling score of 5 is a huge improvement. And when I ate this for the first time I almost flipped because when that happened at that moment it was the best piece of meat I've ever eaten in my life. But then wait a second, we jump to this one here which has a marbling score of 7. And as you can see, it looks almost identical, we have a nice fat cap, it's also triangular in shape and as you would expect, it comes with a silver lid. skin on the back that has to go.

But the magic really happens when you cut it into

steak

s. And like I did, check it out! That's a big improvement in my books. Perfectly well marbled and I'll tell you what, this picanha is absolutely incredible. I mean, I made a whole video about it calling it the Priceless Steak, because at the time it was the best piece of meat I had ever put in my mouth and it's an experience I'll never forget. But at the same time I'm thinking that this picanha here is going to make all the others look bad because when I take it out of the packaging, this 11-pound a5 Japanese Wagyu picanha is absolutely insane.

I mean, if you look from the side view, you'd think it's just a mass of fat. But believe me when I tell you this; that fat is not just any type of fat. It's hard to explain the taste because it's something you have to experience. And after cutting so many different cuts of meat along this channel's journey, this one is something different. Since it's so special, I'll keep my mouth shut and let you experience this along with me. That right there you are witnessing the best steak in the world. It's absolutely perfect and I'm so excited to be able to share this with you.

And I think I should treat it with the respect it deserves. So for the seasoning I am going to stick to the traditional method which is just salt and nothing else. The only important thing is to cook them over medium heat. The last thing you need is to overcook these beautiful steaks. And for that I'm going to use my wireless thermometers. So now I say enough talking and it's time to cook the best steak in the world. Let's do it! Alright everyone, here we have our beautiful picanha angel. What do you think? -Wagyu picanha friend come on, are you going to ask me what I think? -This is not Wagyu picanha brother, it is Japanese Wagyu a5 picanha.

Did you see how much that thing exploded? -That thing was literally fire. -Basically it was fire, you understood it well. -Literally fire. -It lights up as if there were no tomorrow. Be very careful, put it on the fire and take it off the heat if you are prepared to experience something like this. But obviously it's a celebration, not something we're going to eat every day. It's probably not something we'll eat again, Angel. -I'm going to cry. -I know right? So without further ado, once again, thank you all very much for your support. Without you, this would never have been possible.

Are you ready to try it? -I'm so ready to try. -I know, we might faint with this one here. -It's so soft. -I know right. When you literally touch it, you don't even feel like you're touching anything. Are you ready for this? -Well, I'm about to go. 2 million applause! -Greetings to all. -Oh Lord! -You know how when you want to hit the table. It's surprising for everyone. Everything you expect from a piece of meat, that's what it is. I just feel like I wish each of you could take a bite out of all of this. That's how grateful I am that you subscribed to the channel.

We'll have to take one more bite to describe it. Yeah? I saw that you even chose rice because I want to try rice too. -I had to do it. I took a bite, enjoyed it a little, and thought, oh, I didn't choose the rice. -How is this with a little rice and then when and I got some. -Let me try with some rice. By the way, I have made this rice here before on the canal. It's easy to do for everyone. If you haven't seen that video, be sure to watch it on the card. Let's try some rice.

It's sushi rice with vinegar. Oh Lord. Hmm. Simply cover your entire palette. -The fat, when you bite it, literally explodes in your mouth. -Every bite you take is just juices exploding in all directions with a wonderful flavor that is impossible to describe. I know what you're going to ask: how does this compare to a Japanese a5 wagyu steak we've had before? Is better. -You win. -He's better than everyone, that's all you can say. -This is the winner. -Nothing better than this piece of meat here in the world. -I'm not even going to lie, this is the winner. -There is nothing that comes close to it.

Please don't cook it medium-rare or well-done, this meat deserves a perfect medium-rare to medium-rare, okay. I'm pretty sure in Japan they probably just cut it like you know, sashimi style and the fat is white. Do you see that fat girl? It's not quite cooked and let me tell you something... Come on! Make it with normal fat and you'll see how bad it is. Now with this fat here it's just amazing. -It's Wagyu brother! If you're the worst cook in the world but you know how to make a steak medium rare and you nailed it, this is a guy. -That's it, when I started this channel, I never thought I would have the experience of eating a Japanese Wagyu a5 picanha like this honestly and to be able to experience this and share it with you is something special.

I will never forget everyone. Thank you very much for subscribing. Thank you so much for your support, let us know in the comments below what you want to see next and we will definitely make it happen. What do you think they are going to do, Angel? What do you think they are going to ask you? -Oh I know what they are going to ask this but dry age. I know right. -I know that's what's next. -They're going to say oh man Guga, I have a good idea, uh, why don't you make picanha wagyu A5 with a dry age of 30 days? -I know that's what they're going to ask me. -That and you know what?

I'm with you, I'm with you 100%. - I want to see what it tastes like. -I want to know too. So Guga, when will we get that video? -It is already under construction. -Oh. -Everyone is already moving. -Come on. -If that's what you want to see, it's already in process. I knew you were going to order it, so I already prepared some of this picanha here, to dry age it and let us know if it will be even better than this. Normally when we cook it and dry age it it is always better. We have to know it, we have to know it.

It's going to be amazing. -Yeah. -I want to know what he really tastes like. -Good. -To keep everyone calm, this is the best piece of meat in the world. There is nothing better, there is nothing that comes close. Picanha is the queen of all meats. If you've never had this cut, try it. -Then I feel sorry for you. -Try everyone, you have to try it. -This cut, even though it is not wagyu, is very good. -If it is by choice, the picanha selection wins absolutely for everyone. There is nothing better. This is the best and really touches my heart.

You saw the journey we have been through with the picanha, nothing beats everyone until today. Anyway guys, these are the results. I hope you enjoyed this video. If you like it, be sure to give it a thumbs up. If you are not subscribed, be sure to subscribe for future videos. Remember that if you are interested in any of the equipment I use, everything is always in the description below. Thank you very much for watching and I'll see you in the next one. Take care everyone, goodbye.