I Cooked Every EXOTIC Wagyu Steak
Taking care of your health just got easier – start here with the sponsor of today’s video Zocdoc: https://Zocdoc.com/meatguy
We’re cooking the RAREST cuts of wagyu in the world! From wagyu finger meat, to all 4 stomachs, to the craziest of them all… wagyu A5 liver… this one gets crazy!
Shout out to @alpinebutcher for all the crazy wagyu! Check them out here: https://alpinebutchershop.com/?ref=L9Iu4MRy
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FILMED BY
Sophia Greb https://www.youtube.com/c/SophiaGreb
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43 Comments
Taking care of your health just got easier – start here with the sponsor of today’s video Zocdoc: https://Zocdoc.com/meatguy
8:03 max wild’n 😂
Try Canadian BBQ. Our BBQ is not very well known, and it is really diverse and the cooking methods range by region ( I still cook by wood charcoal only or straight up wood if I've had a fire earlier in the day)
Canadian BBQ is a diverse culinary style defined by regional meats, maple glazes, and indigenous smoking techniques. Rather than one monolithic style, it blends Southern smoking, European charcuterie, and global cultural flavors on both charcoal grills and versatile gas burners
Canada’s culinary landscape is vast, regional traditions vary by geography:
The Prairies (Alberta/Saskatchewan): Beef-centric. Prairies are famous for high-quality ranch-raised steaks, brisket, and farmer sausages.
Central Canada (Ontario/Quebec): Pork-centric. This region often showcases peameal bacon, smoked pork shoulders, and French charcuterie influences.
West Coast (British Columbia): Seafood-focused. Specializes in Pacific salmon on cedar planks, halibut, and shellfish.
Atlantic Canada: Coastal. Known for wood-grilled lobster and scallops.
Distinctive Flavors & IngredientsMaple Infusion:
Maple syrup is the cornerstone of Canadian BBQ sauces, acting as a sweet balance for mustards, vinegars, and fruit reductions.
Native Hardwoods: Instead of mesquite or hickory, Canadian pitmasters use local woods like maple, apple, birch, and alder for smoking.
Game Meats: It is common to see wild proteins on the grill, including bison burgers, venison sausages, elk, and smoked duck.
Grilling Culture The Backyard Gathering: "Having a BBQ" in Canada typically means inviting friends over to grill staples like burgers, hot dogs, and kebabs on a gas grill.Extended Seasons: The Canadian BBQ season traditionally kicks off on the Victoria Day long weekend in May, but many enthusiasts fire up their grills year-round, braving even the cold winter temperatures.
Day 93 of asking Max to film a tier list of every deer meat. 🙂
Brooo I am a Hindu I can't see your videos 🤮🤮🤢😡😡
how many time as kyle shower mid day in this video
20:09 we eat beef stomach we clean it so much from all the thing inside it(including that black thing) until it comes white like the first on you show
We stuff it with rice and boiled it and its delicious
That brisket is not Japanese IS NOT THE REAL THING!
When you bullying the goat
hey max the meat guy huge fan of your exotic food videos also what is the best way to cook a ribeye on a limited budget
22:30 in Bangladesh we cube it & stir fry it with most commonly potatoes & many seasoning
I don not want to know what happend to the liver before cooking 😭
You should look into menudo, a Mexican dish that uses cow's stomach and it's awesome
We all know what did we think for a second about the pic of the video
Hey Max, since the World Cup is taking place in your country, Mexico and Canada, it would be cool of you to make a tier list video of different street/fast foods of all the countries playing on the World Cup
Romanian tripe soup, it s something, ask all the americans that came to Romania
Cow stomach feels so weird going down your throat l hate it
brother just slice that liver thinner it will be a much better experience
12:40 For liver I would turn it into a beef paté. Better flavor and texture, it's a spread, and you can do a lot more with it to actually make it taste good. And wagyu would be perfect for that buttery smooth texture and flavor
Beef only requires salt and pepper.if you don’t love it like that then you don’t love beef.stick with chicken and pork it’s cheaper and your not creating sacrilege
Yeah I legit have a huge crush on Kyle.❤
Bro I don't know how but this thing activated my trypophobia 17:06
Why use AI?
Max you should really try Alexandrian Liver.. it’s an old and traditional recipe from Alexandria Egypt.. I’m sure it’ll change your mind about liver ♥️🙏
That liver giggle when it’s slapped 😂😂
First u need clean that stomach in hot water then cook and eat
Max loves if some liver 😂
Going for that steak dish, lets throw on king crab, a large chunk of caviar and so much truffle, that will really bring out the meat flavor.. I get the idea of making something crazy with it, but if you're the meat guy, you have to let the meat sing.
Dude, pancita/menudo (tripe) is bomb! Y'all keep doing offal dirty
Wagyu pho with tripe and tendons would be amazing.
17:02
Fun fact: In Polish this part of cow stomach is literally called „books” („księgi”) 😀
PLease, in the name of the planet, NEVER USE AI AGAIN FOR THUMBNAILS!
You are half dutch have you forgot haring?
We are loving all of Kyle's little skits and sight gags.
Very confused by the thumbnail because since when do cloven hooves have three parts???
FYI, Max bought 2 cows for this video!!!
A5 wagyu and normal cow 🐄
Shout out to Max,
Youtube and Zocdoctor!!!
13:57 meat hat couture
it's not really a control, if you don't treat the control the exact same. smh
17:21 the 3rd one on the board is just a worned of inner/undiessssss….ohhh mahnnn
I wish you told more about cow's physiology tbh. Since you guys use a lot of unusual cuts it would be kinda interesting
Al you can cook is frying and grilling boring
Try the liver and meat differently in other recipes
That stomach lookt
I hear if you say Wagyu Pincanha 3 times Guga will appear 👀