2 Million Special: Wagyu A5 Picanha BEST Steak on Earth!

2,000,0000 THANKS!!! You are BEST!

Top three paying jobs in the world 3:doctor 2:drug dealer 1. Gugas meat dealer

10 Million special: DRY AGEING MYSLEF. THE RESULT WAS INCREDIBLE!

seeing raw wagyu is like looking at a modern art piece.

As a brazilian I always was super confused why this delicious cut is not available worldwide, good to see you doing the good work of educating the masses

Guga walks into the bank: I need a business loan Bank manager : what for Guga: Picanha

Angel: Luckiest sidekick in history

bro I'm so happy to find this channel at my hard times. It's just so wholesome to see you and your cooking. Helps relieve some of the stress from school

One other reason to cut the steaks with the grain is because picanha does have very long, distinct grain. They're like tiny tubes full of juice. If you cut against the grain, the juices drain out during cooking. When you leave them intact during cooking, then carve them against the grain, each tiny tube separates and explodes with juice. And now you know.:goodvibes:

5 mil special: DRY AGEING ANGEL. THE RESULT WAS INCREDIBLE! Edit: Then I transferred angel into this special bag. This is not your ordinary zip lock bag. This is a membrane. It allows me to dry age at home without any special equipment. As you can see, angel is a little bit dry and for the membrane to stick, we need some moisture. So I lightly brushed him with some water. Now all that is left to do is vacuum seal it and put him in my regular refrigerator for a total of 100 days.

I’m starting to think a meat dealer is better than a drug dealer.

Guga you are a king. Super fun, extra pedagogic, in the very best of the forms. My barbecue to friends here in Finland was already loved in our traditional Brazilian way that you know, but I cant stop adding progresses by following your channel. Muito obrigado amigo! 🏆🇧🇷🇺🇸

You are already another 3/4 of the way to the THREE MILLION member mark! Congratulations on your phenomenal growth. Bringing in the friends and family, along with the tests of aging methods, and seeing you all enjoy so much good red mean, all add to the "curb appeal" of your show. After hearing you giving the delights of eating well marbled meat, and not able to afford the expensive ones such as a rib-eye or tenderloin that I could eat with my painful new false teeth, I was delighted to find that the local Wal-Mart DOES carry Wagyu hamburger patties, already pre-portioned into three 1/3 pound patties. And, since I was always a fan of very lean meat for my spaghetti sauce, meatloaf, and other casserole types of food, I would always buy the leanest possible. NOW, I HAVE LEARNED SO MUCH watching your wonderful demonstrations and enjoyment! Thank You! (The only thing I dislike about dry-aging that wonderful meat is that there is SSsssooooo much cut-off waste. It seems to me that you would like to hoard every single bit, as well as the au jus from the slicing, for a snack later with some good French or Italian bread. A perfect midnight snack for a sleepless night ~ it will pull all that blood from the brain to the digestive tract and relax you right to sleep.

Nobody: Next video: "I dry aged Angel for a month and this is what happened"

3 million special: hey guys we are trying dry aged human meat, and unfortunately angel will not be joining us today

Thank you so much for sharing all these videos. I’ve learned so much already by watching you

This channel is something else, I love watching it for all the new foods but I get hungry to try all this new stuff

U know guga isn’t messing around when he only seasons it with salt

When someone asks guga why he doesn't take fitness too seriously: "That belly fat, my friend, is not some ordinary fat. That is wagyu fat."

We’ve been watching you for a while. Today we finally got to try Wagyu beef! My son and I got 2 Wagyu ribeyes. We seared them an then grilled to 135 degrees. Amazing! My son cooked them. He did a great job. Hands down the best steak we have ever had.