Hellow guys, Welcome to my website, and you are watching Comparing Wagyu Beef - Japanese A5 vs Australian MS 8/9 Filet. and this vIdeo is uploaded by FOGO Charcoal at 2021-03-03T07:30:00-08:00. We are pramote this video only for entertainment and educational perpose only. So, I hop you like our website.
| Name | Comparing Wagyu Beef - Japanese A5 vs Australian MS 8/9 Filet |
| Video Uploader | Video From FOGO Charcoal |
| Upload Date | This Video Uploaded At 03-03-2021 15:30:00 |
| Video Discription | Have you ever shopped for beef at your local butcher or online and just get completely confused? There are so many options, types, farms, classifications, and grades that the most educated of carnivores can have a hard time deciding. Choice, Prime, Black Angus, local, imported, Wagyu, Australian wagyu etc. This week we try to help with that process and compare two pieces of filet mignon from Josh’s Premium Meats in Miami, the Australian Wagyu BMS (Beef Marbling Score) 8-9 filet mignon and a Japanese A5 Wagyu filet. A5 is the highest possible quality rating awarded by the Japanese government. To understand the difference, let’s go over what these terms mean. First, the term Wagyu literally translates to “Japanese Cow” and refers to a particular cattle breed that the Japanese have developed over centuries. Australian Wagyu is from cows that have been brought to Australia from Japan and crossbred with another breed. Most Australian Wagyu still maintains approximately 90% Wagyu genetics and is considered Crossbred Wagyu and only 5% is considered fullblood Wagyu. The main difference is the marbling. Each has incredibly rich marbling with the Japanese still edging out the Australian in terms of the total amount of marbling in each cut. Trust me, you would be overly impressed with either one. When we decided to compare the two, we wanted to prepare and cook them identically. We opted for kosher salt ad fresh ground black pepper as seasoning and both to be cooked on an @Arteflame Grills plancha insert for the Big Green Egg. You will get a similar result with a cast iron pan, but we wanted this as close to the heat source as possible. So, we loaded up the Egg with FOGO Charcoal and really heated things up! #Wagyu #steak #filetmignon Read the whole story and process here: https://www.fogocharcoal.com/blogs/cook/japanese-a5-wagyu-vs-australian-bms-8-9-wagyu-filet ORDER your Arteflame Insert for your KAMADO style grill here- https://www.fogocharcoal.com/products/arteflame-insert-for-kamado-joe-or-big-green-egg Follow on our Social Media: FOGO Charcoal Instagram- https://www.instagram.com/fogocharcoal/?hl=en Captain Ron's Instagram- https://www.instagram.com/cptnron302/?hl=en FOGO Charcoal FaceBook- https://www.facebook.com/fogocharcoal/ If you're interested in any of the products you saw here, click their link: FOGO Charcoal & Gear- https://www.facebook.com/fogocharcoal/ Josh's Premium Meats- https://www.joshspremiummeats.com/ Route 83 Knives- https://www.rte83.com/ Big Green Egg- https://biggreenegg.com/ |
| Category | Howto & Style |
| Tags | wagyu | wagyu filet | japanese wagyu | japanese A5 | australian wagyu | australian MS 9 | wagyu comparison | wagyu steaks | steaks | all about wagyu | how to cook wagyu | fogo charcoal | charcoal | lump charcoal | natural charcoal | carbon vegetal | grill | grilling | big green egg | kamado joe | weber grill | bbq | recipes | japanese wagyu steak | a5 wagyu | is wagyu really that good | what is so special about wagyu | josh premium meats | josh premium meats wagyu |
