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  • I know I mentioned it briefly already, but the steak is very extensive trying to soothe.

  • Oh, famous Burt's marveled fat and buttery texture log.

  • You has taken over everything from fancy sliders to expense account stakes the highest level ingredients.

  • Fry em all.

  • Put him on a plate, Serve him up.

  • But what separates the real stuff from Wanna be with you today?

  • I'm on a mission to better understand the complex world of Japanese beef.

  • And to start, I'm meeting with Hot One's host, Sean Evans at Sokka my to try the restaurant's viral $85 log.

  • You Kat's Sando.

  • So, Sean, are you ready?

  • This is the fabled $85 Wagyu Katsu Sando.

  • You had me at 85.

  • Have you had log you before?

  • You know, sometimes I'll end up in, uh, Lakers sweets that maybe a little bit above my pay grade end up with like, a wagyu slider.

  • It's very like I guess, Mookie night out.

  • Sort of things come across you in the past, but I'm excited.

  • But not like this before.

  • No, no, this is This is interesting to me.

  • Even like the precision, the order, everything about it.

  • Right I was surprised you.

  • This is the first time for myself as well.

  • Shall we go for it?

  • Let's go.

  • Let's go for it.

  • Sachem eyes Wagyu cattle Sando is made with a five Miyazaki wagyu.

  • A six ounce cut of strip loin is dunked in batter, covered in panko, breadcrumbs and deep fried.

  • The stake has been covered in Tokat assaults and sandwiched between two slices of shock phone or milk Bread.

  • This is bomb.

  • This is awesome.

  • Wow!

  • It's so rich.

  • Yeah, it's so tasty.

  • I'm gonna end up finishing this you afterwards.

  • But I'm going to finish this whole sandwich.

  • I like the crispiness on the outside, tender meat on the inside and two, it's pretty.

  • It is pretty.

  • When I first saw you, Constance Sandoz, I kind of didn't understand it because Katsu it's so casual and normal and it's like chicken cutlets and pork cutlets is always in Bentos.

  • But to mix it with something like Wagyu that I feel like there's almost an academic correct way to be consuming something so high end that combining them confused me and I wasn't sure if it was like sacrilege is to be like deep frying wagyu meat.

  • But now that I've had it, I don't know.

  • I'm solo.

  • Magic is here.

  • Why do you think a lot of you is not only super coveted, but also this expensive?

  • Like this is this is an expensive sandwich.

  • I have no idea.

  • I'm gonna be real with you.

  • Have absolutely no idea.

  • Neither.

  • Me neither.

  • I was hoping you got an answer.

  • I guess I'm gonna go do some research.

  • I would figure this out.

  • Don't leave and figure out how.

  • Good luck.

  • Right now, we'll miss you.

  • In hopes of answering some of my questions, I'm meeting journalists Larry Olmstead for a true log.

  • You crash course.

  • Larry's the author of the book Really Food, Fake Food and an expert on how really wog You found its way into restaurants in the U.

  • S.

  • Japan Premium Beef Butcher Kota Fujii has agreed to show Larry and I some of his finest cuts of meat.

  • Hi, Larry Goto.

  • Thank you so much for joining me today at Japan Premium Beef to help me kind of uncover the mythos behind Wagyu, which I know very, very little about.

  • And I thought maybe we could start with some terminology.

  • That's perhaps misused.

  • Or maybe Miss Categorized?

  • Sure, I think the biggest confusion comes from Kobe beef, which is the most famous of Japanese beef.

  • Kobe beef is wah go, but not all wagons.

  • Kobe beef.

  • I think it's it's easy to compare to, say, wine.

  • You have good wine from Sonoma and Napa, but they're just different places.

  • Kobe is a place, and all of the major kinds of Japanese wagyu are named for the region's.

  • They come from God.

  • It's so going back a little bit to the cows that are involved.

  • I hear that they're treated very well, that they're given massages, and that perhaps has something to do with their structure.

  • And like the marbling, that is a myth.

  • Some of them are my size.

  • Some them are given beer.

  • Those are the things you hear that that's really just up to the rancher.

  • It's not certainly not all Japanese.

  • Wagyu is my size or listens to classical music or drinks beer.

  • These kind of things you here, and that is not where the marbling comes from.

  • You know, there is ah belief that the less stress, the happier the cow, the better it tastes.

  • So you know if we were drinking beer and listen to classical music.

  • Of course, that's not the norm, I see.

  • So what does kind of affect the marbling, or honestly, the flesh of what happens to the cattle?

  • It's really genetics.

  • That's the big thing.

  • That's what makes Wagga Wagga and therefore major breeds of Japanese cattle.

  • But for example, Kobe, the all of the Kobe beef is produced by a bloodline that has been 100% intact for over 700 years.

  • It might help to actually see a piece of cheese.

  • This'd a five wag.

  • Ooh, there's so much fat everywhere.

  • It almost looks like fatty tuna.

  • You know, at times we get a steak and people like the outside edge because that's where the fat is.

  • Here.

  • It's everywhere.

  • And because Wagyu is also hire an unsaturated fat than American beef, which melts at a lower temperature, it melts more quickly on your tongues.

  • When people say, Oh, it melts in your mouth, it's literally true.

  • It really does.

  • It does definitely feel like butter, so I know that Japan premium beef also has some domestic wagyu, which is kind of an interesting new evolution.

  • I think in this world of Wagyu.

  • Can we take a look at that?

  • This is New York Strip.

  • Okay, Don't scored.

  • Amazing.

  • And is there some kind of cross breeding that happened?

  • Perhaps in order to create this almost hybrid?

  • Yeah, there is.

  • And one of the reasons is because it is so fatty and so rich.

  • And, you know, we're a culture that typically you eat a steak a person when you go out where, you know, in Japan it would be sliced up and you would get some slices.

  • We don't really do that.

  • Especially at home as much in the U.

  • S.

  • By by crossbreeding with the Angus, you reduce the amount of fatty nous s.

  • So this is kind of the gateway drug where you get the that that fatty anus experience.

  • But you still get to eat a bigger piece of red meat that we're used to.

  • Hi.

  • Any special occasion?

  • Well, Larry, thank you so much for enlightening me and Kota.

  • Thank you so much for presenting this incredible slab of me for us.

  • So appreciate it Any other way?

  • For my next stop, I'm heading to Old Homestead, the oldest continuously running steak house in the country where a $350 hunk of Wagyu is served like a New York strip.

  • There's only one person worth treating to a meal this pricey.

  • And that's my friend and former mentor, Philip DeFranco.

  • Phil has just returned from his trip to Japan, and we're both anxious to see if NYC is most expensive.

  • Steak is really worth the price tag.

  • I'm Mark Cherry.

  • One of the colon is here with the old homestead, and I'm correct.

  • Suri, the other co owner wear, are in the meatpacking district right here.

  • Restaurant has been here since 18 68 on.

  • We started with developing a great relationship with butchers.

  • All of the beat from out West was right over here, so we had the opportunity to have the first pick of the finest meats signature cuts.

  • Here are all our rib eyes of the laser, all USDA prime, and I said to Greg, Greg, we gotta go up one step.

  • What can we do?

  • We we've been hearing about Kobe beef for years, and I said, Greg, I think that if we could bring a New York style Kobe steak to New York City would be a smash.

  • Finally, we got the OK in 1991 and it was an amazing situation.

  • We charged a $150 a steak.

  • At that time we ran with our Kobe beef for about 10 15 years on.

  • Guy looked at him and I said, We got to go to the next level.

  • We are the only restaurant that's allowed to go to Japan and bid on prized wagon I go Suitcase of money.

  • I've been on it.

  • I get it on, we send it here.

  • And that's when it all exploded.

  • I mean, it was waiting lists Way Couldn't get the meat here as fast as we wanted.

  • That's what kicked off the old homestead with being the king of Beef When it comes to Wah.

  • Go on.

  • Since I spent so much time there, I got nickname Mr Waggett.

  • $50.

  • It's been featured all over the world that someone has had a prized way Girl like a New York Charlotte.

  • That's the melting off to prison.

  • Phil, thank you so much for joining me for dinner today.

  • So excited that you flew in all the way for me and for steak.

  • Yes.

  • I mean, it's It's kind of a 50 50 situation.

  • I appreciate both of you.

  • I know how I was able to tip the scales in my favor.

  • Have you ever had you before?

  • Yes, but I don't think I've had this specific kind.

  • And cut actually had a lot of questions.

  • About what?

  • You because there's a lot more to it.

  • Show it a little bit of research and there are about four native Japanese cows, and I believe that this is the highest class you can get.

  • 3 50 bucks for steak.

  • That's intimidating.

  • Can I?

  • Dad, He's all right.

  • Wow, the Simpson say there's so there's so much fat in the best way.

  • It was fast.

  • It's the whole thing with Wah go is the marbling like you most Wow, Are you feeling so butter?

  • Just such an interesting way to describe steak, but it melts in your mouth.

  • I'm just told it would melt in my mouth, but I didn't understand cause of the fibers.

  • But what's crazy?

  • I've never I don't know what to think.

  • It's like scaring me.

  • It melted.

  • It's gone like that's not what stakes.

  • Supposed to D'oh!

  • No, ma'am.

  • Oh, good.

  • Is this medium rare it is.

  • I can tell my steak anything for the medium rare.

  • Well done.

  • Sorry you're in the wrong place.

  • 3 50 We don't want to take a chance to bring.

  • Well, what if the customer says it's my 3 50?

  • Doesn't matter.

  • Our reputation is important.

  • We don't put anything but a little salt and pepper on hot sear.

  • Very important.

  • You want to see her?

  • Both sides see the juice is it?

  • Cook it a little bit more.

  • The medium rare rare.

  • That's what it's like to live fourth in your mouth.

  • When you think the fireworks are over, there keeps commenting.

  • Keeps coming on when you think it's over, that comes to finale.

  • Taste never stops.

  • You're just kids.

  • Imagine a phantom how much flavor this beef has The last time that I had wog Ooh, I got it at a place where they didn't survive this.

  • They cut it up and then you cooked it in front of you.

  • Okay, so you had walk you in Japan?

  • Yes, that's legit.

  • How was it was great.

  • I mean this This is still top notch.

  • Just because the cooking was handled by a professional and not me OK, every time other than this time when I when I have ordered a goof state, they they always tell me that they say this stuff about like it's from a specific part and yeah, and they only say that my solid thing and they beat them.

  • Suck A.

  • I want them to just do that with more.

  • Like more food.

  • More food salmon come from?

  • Yeah, was always It's mental state.

  • Oh, yeah.

  • How did you feel in general?

  • And in the final moments, it's a dark America.

  • Cattle is what we call force.

  • They want to rush to cattle to 1216 £100 quickly as possible to sell it.

  • This his 12 months, 14 months.

  • They do not worse.

  • The cattle, as you could see, the modeling is very equal.

  • That means it slowly hops, rain.

  • They keep it in a scientifically controlled pens.

  • It's not too hot, not too cold.

  • So really, it's like a spot of cattle.

  • This cattle is like a super star.

  • He's got his own stall.

  • He's got a fan.

  • Give him beer, stimulate his appetite.

  • He's not running around with heard.

  • Each one is separately taken care of with the utmost respect.

  • And at the end of the day, when you treat something that way, that's what you get the best I know I mentioned it briefly already, but the steak is very expensive trying to sell it.

  • I was like, There's a box at home.

  • No, it is so expensive and it's easily the most expensive thing I've ever eaten.

  • It's like it's rich.

  • It's tasty.

  • But it's not overwhelming to the point where I'm like, I need to stop, right?

  • Right.