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Everyone always wants to know what is so special about wagyu beef. It's always super expensive and only the best restaurants serve it. We always get questions like are Kobe and wagyu the same? Does Kobe steak come from wagyu beef? Well, just sit back, relax, and stick around while we answer all those questions and more. Even better, after we show you a brief rerun of how to butcher a cow wagyu style, we're going to throw a Kobe steak on the grill and smoke it to perfection!

If you're wondering, all of the beef that we used in this video came from Sakura Wagyu Farms - https://sakurawagyufarms.com/r?id=gg7rre (NOT a sponsor of this video). Want to know why their beef is amazing?

1) Their cows are bred from from legendary Japanese Wagyu bloodlines
2) Their producers must follow our strict guidelines to naturally raise the cattle
3) They are fed slowly, for a minimum of 400 days to promote highly marbled beef
4) They are fed an all-vegetarian diet
5) They are never given growth hormones

We've already done an entire "how to butcher a cow" video. Same applies for Wagyu. Find it here:
   • How to Butcher a Cow | ENTIRE BREAKDO...  

   • Have You Ever Prepared this Little Kn...   Here's the beef tri tip video Seth mentioned

https://bit.ly/3KyRbJI The Bearded Butcher instant meat thermometer

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Here are a few of the FAQs that Scott answers. There's much more starting at 1:26:
1) What does Wagyu mean? "Japanese Cow" 1:40
2) What makes Wagyu so special? It's extremely tasty, good for you, and Wagyu beef cattle are genetically predisposed to having a lot of intramuscular fat marbling. 1:50
3) What in the world is Delta 9 Desaturase? All cattle have a gene that codes for it, but a Wagyu cow has it switched on and it the enzyme Delta 9 Desaturase. This enzyme converts stearic acid to oleic acid. The short of it is that stearic acid is saturated fat and oleic acid is unsaturated fat, so the best tasting beef on the planet is actually at the same time full of healthy fats. 2:23
4) Ok, that's all great, but what is Kobe beef? Kobe is simply a region in Japan (see map in video) that's known for having the best of the best Wagyu beef on the planet 3:10

If you want to process your own Wagyu, or any other beef at home, here are the most important tools for a DIY butcher:

🧤 https://bit.ly/3UKYItW Seth's heat and cut resistant gloves

🔪 https://bit.ly/3mGcSzH - Bearded Butcher cutlery (including the 6" Victorinox)

🧂 https://bit.ly/3o9BqS7 - Our famous Bearded Butcher Blend seasoning!

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🔥 https://amzn.to/3c4Mwyq Our favorite Rockwood Charcoal for the Big Green Egg

🧤 https://amzn.to/3quiP28 Latex Free Food Prep Gloves

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Index:
1:00 - Seth gets right to it and starts to cut the Wagyu beef chuck
1:26 - Scott gets scientific!
9:33 - Quick breakdown of how we butcher a Wagyu cow.
11:25 - Seth cuts up some boneless Wagyu Ribeye steaks
17:07 - Scott is next with the Wagyu Flatiron steak, Wagyu Denver Steak (or Wagyu Under Blade Steak), and Wagyu Chuck Eye Steak. The Chuck Eye and Rib Eye are very similar.
21:55 - The Wagyu Flank Steak is next from Seth. The Wagyu Tri Tip and Wagyu Round Tip come after the flank. Check out the marbling on the flank steak! Ever seen a flank steak with marbling before?
27:05 - What's the most tender cut of Wagyu beef other than the filet? The Wagyu Beef Flat Iron Steak.
28:22 - The cut you've all been looking for is here - the Wagyu Beef Tenderloin. Also the Boneless Wagyu Beef Sirloin, and Boneless Wagyu Beef Strip Steak.
35:46 - Seth cuts the Wagyu Picanha steak out of the Wagyu Sirloin Steak. The Picanha is the top cap of the sirloin.
40:30 - It's the table layout!
45:10 - We're getting some Wagyu steaks onto the Big Green Egg!

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