🐄 Buy A5 Wagyu Beef Here https://bit.ly/3qosDtl
🐄 Buy American Wagyu Beef Here https://bit.ly/3D9dzaE

Try not to be jealous, but The Bearded Butchers are going to cut, cook, and compare Wagyu Beef. American Wagyu is simply Wagyu genetics married to American beef genetics. A5 is 100% Japanese beef. Because of the American/Japanese marriage, American Wagyu has some different characteristics compared to A5, let's see if they taste different. The 5 senses are all here; 1) Sight 2) Sound (Sizzle) 3) Smell 4) Taste (Umami) and 5) Texture


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There's ton's more information about Wagyu beef and how it's different than American beef here in this other video:    • Wagyu Beef and Kobe Beef [What's the ...  

Some differences of note:
- A5 Wagyu fat melting temperature: 75-77 F
- American Wagyu fat melting temperature: 86-104 F
- Wagyu beef is loaded with "Umami" or savoriness. In a sense, it's like MSG because the taste of Umami is attributed to glutamate (the "G" in MSG). But no, Wagyu does NOT have MSG.

Index:
4:18 - Cutting the A5 Wagyu ribeyes.
5:47 - Cutting the American Wagyu ribeyes.
8:37 - Time to grill up the Wagyu ribeyes.
13:50 - The big Wagyu taste test comparison.

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