Does Wagyu Beef Really Taste Better?

Does Wagyu beef actually taste better all the time? Let's talk about that. Good mythical morning. We're about to see if Wagyu beef actually tastes better. in a variety of dishes, but first, this portion of today's episode. is sponsored by CookUnity, a chef-powered marketplace. that delivers freshly prepared meals. inspired by global cuisines.

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and get 50% off your first order. of fresh, chef-made meals delivered straight to your door. Use our code "GMM50" to get 50% off. And thanks again to CookUnity for sponsoring. this portion of today's episode. I'll save that for me for later. Now, Wagyu. Wagyu. Wagyu. AKA, the Japanese beef known for being. some of the most expensive meat in the world. because it's high quality, moist, and tender.

Yes, but is Wagyu always better, regardless of the dish that you put it in? Okay, boys, the Mythical Kitcheneers. have prepared three nearly identical smash burgers for you, one made with A5 grade Japanese Wagyu beef, the others made with USDA grades of beef. So your job is to taste them. and identify which is made with the Wagyu. If we must! Your boys are eating good today. Now, I've had a Wagyu burger before.

"Wag-yu" or "Wah-gyu"? We say "wag". It's probably "Wah-gyu". It's probably "wah". What is it, Lily? I say "Wah-gyu". Okay, you probably say it right. Yeah, we say "Wag-yu". We actually say "Wag-oo". until we start trying to sound like we wanna say it right. And I, in the past, didn't prefer it, but I will say, we have Japanese A5 this time, so this is... Never had that in a burger. But do you want that in a burger?

I know when you're making burgers at home, you want a high fat content in the burger you're making. You don't want a lean beef. That's a really good burger. I would just be like, "That's a really good burger.". But a Wagyu is not lean beef, it's got, like... I mean, what percentage fat? ...A distribution of fat. Yeah, you know percentage? Yeah, A5 is, like, the highest. So, they base it on looks, so they're looking at all of the marbling that's on the meat.

and then they grade it from there. Mmm. This one... Boy, that's... This one got a crunchy edge. It does. And I don't know if that's from the fat. I don't know if that's related to the fat content, the way it, like, cooked in its own grease. I think it tastes better. It tastes better, for sure. Tastes real good. First one tasted good, but the other one... I mean, they kind of all look the same. Yeah.

And I do want to get that edge. What you got on the bottom here? This is, like, a onion compote. Yeah, a little onion jam. Dang, this is good, Lily. Too good, too good. I mean... Mmm! All three of them are great. Love a good smash burger. Are we just tasting the fact that it's crispy or...?

There looks to be more grease on the plate. Hmm, I just noticed something else, but I'm not gonna say it out loud. You're not gonna say it out loud? Well, before you put your hand over the one. that you think has the Wagyu in it, do you both like the middle one the best? This one tastes the best. Okay. Yeah. Okay, hands over in three, two, one. And I think it is because of the fat content. When I went back in and got the middle... You got the middle? Like, it melted in my mouth in a way that was exquisite.

You are both correct. Yes! Yes. Would you like to guess how much that burger. costs? $85? I would say that that burger costs... With that much meat, I would say that cost... $247. About $102. $102 for that single burger. Just for the single burger?

Well, for that dish. that has multiple patties on it, but yeah. Oh, god. And you ran it through a grinder? Yes. Okay. 'Cause you don't buy ground beef Wagyu, that's not something they sell? No, not often. Did you taste a difference. between the other two burgers? Not really. No. Okay. So, on Rhett's side is USDA Select, and that's USDA's bronze metal of beef grades, so it has less marbling and less juiciness and flavor. And then on Link's side is USDA Prime,

which is USDA's highest grading for beef. So, that's supposed to have more marbling and all that jazz. I just feel like I have to keep eating this one, though. This one really stood apart... 'Cause of how much it costs. And I do think... And, Lily, are we right in that the way. that the edges crisped up is because of the fat content? What's happening on the...? Yeah, it's basically rendering out that fat. and it's cooking in its own fat and getting crispy. Dang. Expensive, though. That is expensive, less than I thought it was.

Next up we have French dip sandwiches. all with a side of au jus that was made. from their respective beef drippin's. Thank you. However we got in this position... Yeah, yeah, yeah. Thank you. We recently had a guy come up to us and say, "I love to watch you guys when I'm hungover. I love to watch you guys eat stuff when I'm hungover.". So, if you're hungover right now. and you like to watch two men eat, just know that those two men are enjoying themselves. about as much as they can.

Mmm. And you enjoyed yourself a little too much last night. Woo! So, the jus is giving us all types of information. That's why they call it all-jus. Oh, did she say that? That the au jus is made from each one of them? Yes, it's made from the drippings. I said the word "drippin's" too, and you blanked out. All you're focused on is puttin' that meat in your mouth. Yeah, I know, we are blacking out big time because...

Oh, look at the coloration difference. This is so much lighter color meat. I will say, not to give anything away, but that's the greasiest au jus I've ever had. I know. And I don't know if it's too greasy. But I pointed out the coloration. You can choose to note it or not. Noted. The drippings. Good God. Now, that tastes a lot like a normal.

French dip. Very, very good, but significantly different than the first one. Yeah, this one is so greasy. And I'm just gonna take some of the meat flavorings. This is very roast-beefy. Like... Hmm... ...What you expect, kinda. What do we have here? Same coloration...

...As number 2. You dip and then I dip. I dip? And then we dip. Yep. And then we both dip. Do you wanna dip it at the same time? You double dip? That's what it is. You dip, I dip, we dip, dude. Mmm! Mmm-mmm-mmm! Mmm, I'm so embarrassed. We got it so good today.

Mmm! Well, between my first bites, I like the final one the most. In just first bites. Can I double dip if you dip, if you double dip? Yep. You double dip? I beat you to it. Mm-hmm, mm-hmm, mm-hmm. Wow. Wow! Okay, I think it's obvious, right? It's gotta be. Do you stand by your first analyzation?

Which ones do you like the most? This one is better than this one. This one is the greasiest. I'm trying to figure it out. And it's very flavorful, but I don't think... It's so good. Might be too much. Might be too far. Okay, we ready? Three, two, one. Gotta be Wag-oo. Wagyu. Wah-ghee. Wagyu. Again, you used your context clues. You're both correct. Yes.

Okay, so, the thing I'll say at this point... So obvious. ...Is it's very different. So different. I didn't know it would be this different. I did. I think we gotta make sure... I don't know. Yeah, I'd like to know between the other two. So, I think that this is Select and this is Prime, but... Am I wrong? Link, what do you think? I think this one's fattier now. Hmm?

Which one's mine? This one, this one. I don't know. I just feel like this one tasted a little better, so I'm sticking with that. Okay, so you both think that one tastes better. That's actually Select, so it's the lower quality one. The middle is Prime. Lil' bronze? Yeah. Well, then we've learned nothing. Because now the worst one and the best one are both good. You said that the French dip. was a little too greasy with the Wagyu. But I don't know, I keep going back to it.

But then you both said either your first. or your second favorite was the lowest quality meat. that's up there. Okay. I think that... When you're dipping it in this stuff, it's all good. I would say that this is a treat. and you should do this once in your life. I mean, what's the price, though? But I actually, if I just want to get a French dip. on a regular basis, I'm gonna go with the cheap meat.

I think what we learned is that a French dip. should be and can be cheap meat. Hey, "Good Mythical Evening" is only one day away, which means we got less than 24 hours. to prepare our launch into outer space. to save all of you from a deadly asteroid. heading towards Earth. And warning: We're gonna have to drink a lot. in order to save the Earth. It's required. Warning: It's gonna be live. Warning: It's gonna be R-rated. Warning: Someone's gonna have to apologize.

Probably gonna be me. Probably. So, I'm pre-sorry, but I warned you multiple times. Get your tickets now goodmythicalevening.com. Join us. Alright, we're going to its purest form here, Wagyu in raw form, tartare. Don't... Okay. What? Alright. Look, you gotta let the, you know... You don't have to get any of that. I'm already full from everything we've eaten.

Like, the only time I'm able to eat tartare. is if I'm, like, starving. and it's the first thing they give me. Well, I'll say, rest assured that the grades of beef meet the quality level. in order to have them this way. If anybody's at home thinking we gave you the bronze, we did not. Okay. I'm going straight up. Or on a bus stop. Somebody could be sitting on a bus stop. thinking that you gave us the bronze.

There's a reason you start your meal with tartare. when you're really, really hungry. Exactly. Have we ever told you the story about the time. we were in Amsterdam and our agent at the time was like, "I wanna take you to this restaurant.". He's our agent now too. Yep. "I wanna take you to this restaurant. where they have this incredible beef tartare.". And we had all eaten already. So much. We were very full. Oh, yeah. And then we just get to this restaurant.

and there's just this big thing of raw meat right there, and all of us are so full, but we want to... You know when somebody's building something up. and you know that they love it? We all put that in our mouths, and I knew that I was gonna be able to get through it. without looking like I hated it, but I had a feeling that a few other people in our party. might not be able to pull that off. Yeah. And, if I remember correctly, I looked at you. and you had a look of panic on your face. Yeah. A little bit of that happening now. These all seem very similar.

Like, what's mixed into the meat besides meat? There's a little mayo, mustard, Worcestershire, shallot, cornichon. Worcestershire. Worcestershire? Cornichon? Cornichon. Cornish hen? Cornichen. A little Cornish hen? This one is redder than these, but there's mix-ins, you know? I thought it would be, like, obvious which one it was based on looks. That it would be very white or something.

Like, very fatty-looking. I think I know which one is Wagyu. I'm ready to guess 'cause I'm not ready to keep eating it. Three, two, one. Just based on colorization, but the taste was the same for all of 'em. I thought this one was the best. Oh, yeah? I thought that one was the best, but this one had, like, a fattiness that was sticking to my mouth, but it's raw and so I didn't like it as much. Guys, you've done it again. Yeah. You've done it again. You are correct, the Wagyu is on Rhett's side.

But again- Pretty impressive, huh? The other one you chose that you liked. kinda the most is USDA's silver medal, USDA Choice, and the one in the middle is USDA Prime. So we chose the lowest one again? Yeah. You did. Well, you didn't even say, you said they all taste the same. Yep. Alright, you went with silver. Mmm. You know? Second place is first loser... That's right, that's what my dad always said to me. ...In the world of meats.

Okay, for this final round, we are stripping it all down to its simplest form, plain old steak, all cooked medium rare. and seasoned with just salt and pepper. We're gonna have you wear a blindfold. so you don't get any tips from the appearance, but before you put them on, this is what the steaks looked like before we cooked them. Look at that A5 Wagyu! I mean, just the marbling. is just off the chizz-arts! It's just a marble. It is a marble, all throughout, okay.

It's like a countertop. Okay, so go ahead and put your blindfolds on. And let's un-cloche. And then everything has been sliced for you, so feel free to taste about. Are you going handsy? Are you getting handsy or are you getting forky? I feel like, for the sake of viewers like me, I'm gonna go with forky. Okay.

Mmm, that is light. How much did I get? Oh... Whoops. Okay, I got too much. Yeah, the slices are still a little bit big. Mmm. Hmm... Something chewy in mine. Eugh! Here. I didn't like the first one.

I didn't either. There was something chewy in mine, did I say that out loud? Not that it was chewy, I just didn't prefer the taste. Okay, another. Oh, did I make contact with steak? You've done it. On the first try? Hmm... If it's Wagyu, you shouldn't have to chew. It should melt in your mouth. Well... Is that happening? No comment.

Hmm... No comment, Link. Okay. I'm gonna see if I can go for the third plate. I think I've realized that I'm just a lever. What does that mean? I'm just a big lever and I think I'm exactly. the right distance from the third plate. If I just do bend over a little bit like this... I can't believe I've done it twice! You're a lever! I leved it! Hmm... Hmm. People are gonna think I can see through my blindfold.

Interesting. Hmm. Mmm, I really like that third one. Hmm. Alright, I don't wanna say anything. I actively dislike this plate. I agree with that. You don't know what one I'm talking about. Well, I heard your hand go like that. I actively dislike this plate. Okay. I agree with that. Alright, hand over the Wagyu in three, two, one.

You're over here? You're in the middle one? Oh, yeah. Okay, Link, you can remove your blindfold. You've guessed different things, which is a real upset here. Well, they look the same. That tasted super melty, like, unlike anything I've ever had. The Wagyu is on the center plate. Yeah. Hey, I'll give it to you. So, Rhett is correct.

I just don't... The last one... I'm not much of a steak guy. ...That you guys liked, the one on Link's side, is USDA Select. The lowest? Yeah. And the one on Rhett's side is USDA Prime, so, again, when you're not noticing the Wagyu, you're gravitating towards... Cheaper. ...The cheaper beef. Well, let me say, I actively dislike this one all day. I knew that was Wagyu. because it just completely melted in my mouth, but I actually think that when I'm just eating.

straight up steak... It's too fatty. I want a little bit of feedback. I don't want it to give so much, you know? Like, I don't... It's so rich. It's a little too much. Like, in small amounts, like, "Hey, we're gonna get a little bit of Wagyu and split it.". Well, that's why they sell 'em... I mean, that'd be a $200 piece of steak, you know? Am I right? The steak was $145 for the Wagyu. Oh, gosh! Yes... And, Rhett, you've pulled off the win, and that means you get a very special prize of.

a dog to come wag for you in "Good Mythical More". Oh, really? A dog? Oh, I love dogs. Thanks for commenting and sharing this video. You know what time it is. My name's Alicia. and my husband just threw me a Good Mythical Birthday Party, and now it's time to spin the Wheel of Mythicality! Happy mythical birthday! Alright, Alicia, just... Alright, just pace yourself, girl. Alright. We want you to get through more birthdays.

Woo! Hey, whatever you do, do not under any circumstances. Google "FDA contamination limits.". Don't, don't, don't Google it. Don't. Instead, click the top link. to watch us build our perfect sundae. in "Good Mythical More". "Good Mythical Evening" is blasting off. October 23rd at 10:00 PM Eastern, 7:00 PM Pacific. Get your tickets now goodmythicalevening.com. Skip Chortlethon here with "NYT News". With a rogue asteroid hurtling towards.

our great blue planet, Rhett and Link are in the final phases of preparation. for their mission to save the Earth. I'm told they've recently determined. that space is located up. What a breakthrough. Their rocket to the great beyond. launches tomorrow at 10:00 PM Eastern, 7:00 PM Pacific. on "Good Mythical Evening: Sloshed in Space".