I Cooked RARE Steaks You CAN'T Buy

Today we're cooking the most exotic cuts that money can't buy. From a thousand layered beef belly has got a serious kick to it. To a lamb crown fit for a

king. That's how meat is supposed to be.

king. That's how meat is supposed to be.

To a cut that genuinely almost made me go vegan. Terrible texture. Let's

go vegan. Terrible texture. Let's

explore the craziest pieces of meat known to man. And we are starting off with the coolest piece of beef I've ever seen. This right here is a dry-aged

seen. This right here is a dry-aged bonein brisket. Yes, bone in brisketss

bonein brisket. Yes, bone in brisketss come from the chest of the cow and are always sold boneless. But after some serious negotiating with my butcher, I convinced him to send me this brisket

with these rib bones still attached.

What's crazy is this side here almost has the shape of like a bonein ribeye.

You'll also notice some insanely funky green mold from the 30-day dry age. Now,

just going to go with a quick oil binder. From here, really just treat it

binder. From here, really just treat it like we would any other brisket.

Seasoning with a nice coarse salt and pepper rub. That looks just about

pepper rub. That looks just about perfect. Let's get it on the grill.

perfect. Let's get it on the grill.

After 12 hours, it is looking extremely juicy and that bark is barking. Well

guys, we are 12 hours into this cook and just take a look at this thing. Those

bones are starting to separate and almost look like tomahawk ribeye bones.

But interestingly, the top side looks like a normal Texas brisket. Hitting it

with all those extra rendered brisket fat drippings. And we'll wrap it up to

fat drippings. And we'll wrap it up to finish cooking. Well, guys, after no

finish cooking. Well, guys, after no less than 20 long hours of cooking, this bonein brisket is finally done. There's

these roughly four or five bones that all seem to have come out. It's like

fall off the bone brisket.

If it don't fall off the bone, it's free.

Oh, it's very hot. Ooh. Woo. That's what

20 hours of cooking will do to your hand.

And I'm almost able to just peel off our beautiful brisket. Before we tackle that

beautiful brisket. Before we tackle that brisket, I got to see what's going on down below here. Looks like there's even more bones that are just kind of appearing everywhere out of this thing.

Look at that. Though, I will say if you pick through it, there does appear to be some pretty nice looking brazed beef here. It is time for the moment of

here. It is time for the moment of truth. is a bonein brisket. The juiciest

truth. is a bonein brisket. The juiciest

of all brisketss. What I can tell you is it feels tender. It is just so crazy that there's zero bottom crust from where the bones were. But there is definitely some decent moisture in this

brisket and it is clearly super tender.

Let's see how it tastes. I hope you guys are hungry cuz some of the cuts we have today are absolutely crazy. Starting

with this right here. I mean, have you ever seen a bone and brisket?

The lack of bark on the bottom is definitely a negative, but I do feel like all those bones kind of kept some of the juices in there.

I mean, cool factor, S tier, 100%. But

it's kind of just an average brisket.

The bones unfortunately take away from the brisket because the most important part of a brisket is that bark, that crust, and this makes it so you can't get that.

I think the flavor of this beef is closer to an A because it's bone in and it doesn't have that crust on the bottom. I think this is a C tier. I

bottom. I think this is a C tier. I

think I'm going to go B.

I'm going to give it a C. What it all means is our bonein brisket is starting us off with a C tier. We have made it to an absolute beast. This is a whole

tomahawk rib roast. With all seven long tomahawk bones still intact, this is a cut you will never find in stores and debatably the most premium piece of meat I've ever had in this studio. The

marbling of the ribe eyes themselves is just out of control. So, we need to do something special. Now, to make this a

something special. Now, to make this a little bit more manageable, we're going to take a little slice. Just like so.

Going right through. Oh, yeah. And just

take a look at how beautiful that beef is. That might be some of the best I've

is. That might be some of the best I've ever seen, honestly. Step one, I'll remove the silver skin and fat over the top because my plan is to develop the world's best crust on this roast. And we

need direct access to the meat. This is

the part of the video where I need to apologize to the entire state of Texas because we're about to do something debatably illegal. Yes, this is a whole

debatably illegal. Yes, this is a whole beautifully slowsm smoked Texas barbecue brisket and we're going to try seasoning this rib roast with its bark. The

mahogany bark on a brisket is the most flavorful and probably best component of Texas barbecue. So, yes, I am literally

Texas barbecue. So, yes, I am literally going to very carefully slice it all off just like this. This bark holds in all

that smoky salt and pepper caramelized flavor, which yes, I will be using to season our tomahawk roast. And what we are left with is a completely naked

brisket.

Freeze. You're under arrest for indecent exposure of this here brisket. What

you've done here is beyond illegal. Ah,

what am I looking at here?

You're looking at 25 to life.

I need a lawyer. I need a lawyer.

What we're left with is this perfect pile of brisket bark that we'll now just quickly slice up. Chopping very finely because my goal is to convert this into

an overly flavorful bark seasoning that we can actually use to season our roast.

Time will tell if this works, but that texture should be perfect. Now to start hitting our tomahawk roast with my herbaceious horseradish prime rib paste, which will sort of act as a binder. And

finally completely covering our roast with our brisket bark seasoning. Just

packing it in so that each side is 100% covered in brisket. I'm just really hoping it'll work and actually stay on there. And now we will ever so gently

there. And now we will ever so gently get this baby on the grill. And just

like that, it's finally done. And this

might be the most excited I've ever been for a piece of meat. After smoking for 5 hours, we have formed the most insane doublebarked crust I've ever witnessed.

The brisket bark seasoning has caramelized even further. It is the perfect dark contrast to the beautiful bright rosy pink interior. Juicy meat on

the inside, smoky brisket crunch on the outside. The only question is whether

outside. The only question is whether all this work was actually worth it. You

know, it's a good day when everyone gets a personal tomahawk. This is epic.

Whoa, look at this steak.

Flavor explosion. Umami bomb.

That straight up might be one of the best bites of beef I've ever had in my entire life.

I don't know if I'm feeling the crust job on it, though.

Are you serious right now, guys?

Yeah, I'm serious. Hear me out. I think

it needs more salt. Are you

I think the crust is like slimy and kind of gross.

I've never actually wanted to fight one of my partners in crime here.

I don't like it. I I think that it has a weird off-putting flavor to it.

Kyle, I'm about to smack you across the head with this freaking tomato. I'm

going S tier.

100% S tier.

I'll give it like a D. Honestly,

that's another arrestable offense.

All right. You got anything that'll prick me or poke me?

No. No.

What the heck is this?

That's my banana.

Got anything else?

No, that's it. Ah! What the

Oh, I forgot about that one.

That's it.

I didn't do nothing.

Get in here. Go.

I didn't do anything.

Can I please come out now?

No. What it all means is that unfortunately this masterpiece is getting beat here. So, what are you in for?

Impersonating a police officer.

Same here.

Now, we have cooked some crazy cuts on this channel, but this right here might top the list. This is a completely custom cut of lamb that today we're

calling a double lamb crown roast. What

makes this cut so unique is the anatomy.

So to help us understand it, we'll need these guys right here. These right here are regular racks of lamb. For

reference, as you can see, the bones on our double lamb crown roast are the exact same ones on the regular racks.

Now, moving to the inside of the double crown. This muscle is the actual lamb

crown. This muscle is the actual lamb chop which is exactly that. And as a whole, what this represents is essentially the whole rib cage and backbone. Kyle, come here. I want to

backbone. Kyle, come here. I want to show the people. Turn around. Other way

to the right. Basically, this whole section is that part of Kyle. We have

Kyle's backbone, which is this right here. Those beautiful ribs moving from

here. Those beautiful ribs moving from this way to that way. And those lamb chops running down the side. Step one,

due to this huge amount of fat, we're actually going to start by scoring just like this. This should help that fat

like this. This should help that fat render out and also allow more of the seasonings and flavor to penetrate deeply into the roast. But needless to say, I don't think this cut has ever

actually been cooked in this format. So,

honestly, I have no idea how it'll turn out. to season, hitting it with a heavy

out. to season, hitting it with a heavy layer of salt on all sides, as well as a bunch of black pepper for our initial layer of flavor. And we'll assemble our

lamb sludge. This combination of

lamb sludge. This combination of balsamic mustard herbs garlic and seasonings is actually full of properties that counteract lamb's giness, and it's a combo I almost always

use regardless the cut of lamb.

Massaging that all over the double crown roast for what I'm hoping will be incredible flavor that actually does this beautiful cut justice. And we'll

get it on the grill. Smoking low and slow until we finally hit 135 Fahrenheit internal. And just check this thing out.

internal. And just check this thing out.

We've already developed great color, but hitting it with a final honey mustard balsamic glaze for a final pop. Rolling

our roast in some chopped pistachios for color, crunch, and an earthy flavor combination that goes amazing with lamb.

And this is what it looks like. I mean,

this thing is looking like an alien.

Easily one of the craziest looking cuts of meat we've ever had in this studio with a super juicy rosy pink interior.

We'll take some perfect slices. Let's

find out if the double crown lamb roast is actually worth it.

Wow, this is going to be up there.

Perhaps the coolest looking thing and the least convenient thing at the same time.

There's zero giness and I love the texture of the meat. It's not like mushy or weird like some lamb I've eaten. This

is like firm. It's like a real bite. I

think it's an immediate S. Whenever I

eat lamb, I always go for a lean piece because the fat is weird. This fat is so sweet and clean.

It happens to be a very high quality lamb, but the cook style definitely helped. Adding things like mustard,

helped. Adding things like mustard, adding things like balsamic, all of that cuts down on the giness. Smoking it

helps. Adding all those flavors. Cooking

it whole so it stays juicy. All that to say, I think this is S tier.

Easiest S of the day.

100% an S.

What it means is our double crowned lamb rack is getting an S tier. Oo, baby.

This right here might just be our craziest of the day. What we're looking at is beef small intestine, but not just any small intestine. This is wacky A5

intestine shipped in from Japan.

Something you will never find in America. So, here's the thing about me.

America. So, here's the thing about me.

I have always been a very adventurous eater. Something about intestines that

eater. Something about intestines that has always given me the creepy crawly feeling inside. So, here we go.

feeling inside. So, here we go.

It actually smell. Ooh. Ooh. It's clean,

but it has a little twang at the end.

Got to give a big shout out to my boy Tom from Alpine. He hooked it up with many interesting things in this video.

Oh my.

Ah boy, that's so weird. A man, I don't want to touch it. It reminds me of a big old jump rope.

I feel like that would be a good belt.

No, dude. Actually, yes, you can.

dude. Actually, yes, you can.

Oh, bro.

By the way, I hate this new dress cutter.

We got problems. Oh, wow. Oh, it's so long. You know, I remember hearing in

long. You know, I remember hearing in science class that the small intestine was like 30 ft long. Kyle, we have to measure this. All right, Kyle, go out.

measure this. All right, Kyle, go out.

Wo!

Should we stuff a sausage into it?

No. OH, KYLE, NO. AH, YOU'RE SICK. AH,

IT'S GETTING EVERYWHERE. KYLE, STOP. ALL

RIGHT, WE'RE not measuring it. We're

done. Intestine is commonly eaten in many cultures. So, this Wagyu A5 version

many cultures. So, this Wagyu A5 version might actually end up tasting amazing.

There's these strange nubs of fat along the intestine that weirdly looks like gums and teeth, though the intestine itself seems pretty clean. And I'll

start by removing the wacky fat. Most of

the fat is off. Is it perfect? Maybe

not, but it's going to have to do. To

cook, we are making Wow, that was dangerous. A surprisingly very popular

dangerous. A surprisingly very popular dish in Korea. What I'm attempting is a dish called kopchang, which is eaten Korean barbecue style, marinated with

those classic Korean flavors. Kind of

reminds me of a combination of octopus and brains. And just like that, it's

and brains. And just like that, it's time to cook. And visually, I'm not feeling super optimistic, but nasely, it actually smells pretty good. Wow, look

at it go. Wo! It's like moving. It looks

like a giant live worm. I've heard this is a tough cut, so making sure to cook thoroughly and get a nice crust. And

we'll cut into bite-sized pieces. Ow.

Wag your A5 intestine to the eye. Ow. We

got to keep moving. Honestly, they're

starting to look like pretty nice little crispy pieces of bacon. And they should be good to go. For a traditional bite, getting them on some lettuce with a

sliver of garlic, kimchi, and some samjang. Let's see how Wagyu intestine

samjang. Let's see how Wagyu intestine actually tastes. All right, everybody. I

actually tastes. All right, everybody. I

need open minds. Open minds.

Really hard to chew.

That terrible texture. Oh my god.

It tastes like we put rubber bands in a bowl of marinade.

Dude, look at this. I can't I liter If you're Korean or you understand this dish, let us know what we did wrong because I feel like we're super close on it. We just didn't figure out the

it. We just didn't figure out the texture.

I think the flavor is an S tier. Just

you can't really eat it in this form.

I'm going to settle at a B. Wow.

I need you to take a bite of this, chew it, and swallow it and tell me that it deserves a B tier. Open up. Chew. If you

can get that down, I'll let you say B tier.

All right, you win.

I think it deserves an F tier.

100% agree. F tier.

Look at that. See, that's how it ends.

That's I'm sorry that was gross, but I can't I can't get it down. But the

flavor is good.

Flavor is great. But because we can't eat it, sadly today, it's going to be an F tier. This one starts with a super

F tier. This one starts with a super unique cut and a whole lot of beef. Ah,

that's heavy. These are whole beef bellies, and we'll be needing no less than four of them. They're great

marbling, but you'll notice how they look very similar to pork bacon because they're actually the exact same cut, except the beef version. My plan for

this is to make a crazy dish called shark. So, I've seen these videos of

shark. So, I've seen these videos of guys in Brazil slicing into an insane hunk of layered beef bellies. It

basically looks like cured than dried beef that has the most epic cross-section you'll ever see. Heavily

seasoning every inch of our beef bellies with a whole bunch of salt stacking just like they do in South America. Finally,

we will need to add some pressure. My

goal is that by adding a bunch of even weight across the top of the beef bellies, they'll almost fuse together during the 4day drying process. As

moisture releases, flavor concentrates, and the beef takes on a more firm texture.

Several days later, after the better part of a week, the beef has almost taken on a dry-aged exterior as tons of moisture's been

released. Just really hoping it's fused

released. Just really hoping it's fused together properly. I definitely don't

together properly. I definitely don't have a big enough vacuum sealer like they have in South America. So, we're

just going to fully seal it up with plastic wrap so it can continue to cure and hopefully fuse together for another week. But needless to say, I have no

week. But needless to say, I have no idea if this will actually work. And

just like that, this thing should finally be ready to slice. I am absolutely dying to see what's going on on the inside

here. All we got to do is unwrap it.

here. All we got to do is unwrap it.

Just like this. Very carefully

unwrapping it. You do it good enough, you can kind of just let go and it'll keep going. Hands off. I don't feel so

keep going. Hands off. I don't feel so good.

All right, just go back in the corner.

All right, guys. Max said I can only come out of here if you buy enough MaxJerky. Head on over to maxjerky.com.

MaxJerky. Head on over to maxjerky.com.

Use code beef 25 for 25% off of everything at MaxJerky. Also, I love working here. This is totally all good.

working here. This is totally all good.

It Max is the best boss ever.

The time is finally here. I don't know if I've ever been more excited to slice into something. Oh yeah, it is going

into something. Oh yeah, it is going through surprisingly nicely. Make sure

to pull out your giant tuna slicer when you do this at home.

And just take a look at that crosssection. Truly a thousand layered

crosssection. Truly a thousand layered beef belly. Just so many layers of

beef belly. Just so many layers of marbled meat and fat. And those bellies seem to have fused together extremely well. Is this as authentic as the shark

well. Is this as authentic as the shark in Brazil? Maybe not. But I'm still

in Brazil? Maybe not. But I'm still extremely happy with how this has turned out visually. Because it looks so much

out visually. Because it looks so much like bacon and it's technically cured very similarly. What I'm attempting is

very similarly. What I'm attempting is the ultimate sharky beef BLT. Trying to

maintain those layers and developing a beautiful crust on the beef. It is

finally time to assemble and find out if this 10day process was actually worth it. We got some mayo, lettuce, tomato

it. We got some mayo, lettuce, tomato that of course will season. A perfect

square of our thousand layered sharky.

Topping it off. This may have been the hardest I've ever worked for a BLT. I

don't know if I've ever been more excited to take a bite. Sharky BLT.

Probably the craziest cross-section we've ever seen on this channel.

I love BLTs.

It's so thick and juicy. Completely

different than normal bacon. It's way

like juicier.

It's a little chewier, too, which I kind of like.

Has a nice bite.

Beefy in flavor, but it's baconyy in texture. Like a nice thick cut bacon.

texture. Like a nice thick cut bacon.

I feel like maybe the only way it could be improved is if it was smoked. But

honestly, just like this, it's basically perfect. I love this thing.

perfect. I love this thing.

It's like the perfect crispiness on the outside, but still a chew on the inside.

I think this is a very solid A tier.

I'm going to give it an A. It's just a little salty for me. I think I have to go B.

I respect it. Sharky is getting an A tier. We have made it to the rarest

tier. We have made it to the rarest tomahawk steak I've ever seen. This is

an Indian bison tomahawk ribeye.

Significantly more rare, wild and aggressive than the American bison you'd typically find in stores. The meat has this exceptionally deep red almost liver

color. this interesting yellowish fat, a

color. this interesting yellowish fat, a massive ribeye cap, and these strange bones I've never seen on a ribeye. And

just like beef, it of course has that distinctive long tomahawk bone. And to

cook this thing, I got some ideas to really make this pop. Unlike

domesticated American bison, Indian bison is technically wild game. So,

going with a wild flavor profile that will be hand grinding. Juniper berries

for some earthy notes. Chilies and

garlic for depth and some sage for freshness, leaving us with this super aromatic and earthy combination. Shaving

on some ancient salt. Now we'll hit it with that freshly ground rub. Massaging

that in. And we'll get it on the grill.

A cut like this needs to go directly over fire as those flames lick the meat and caramelize all those flavors we added. This just feels like peak caveman

added. This just feels like peak caveman food sizzling over fire after a long hunt. We've developed a greatl looking

hunt. We've developed a greatl looking crust. And just check out what is going

crust. And just check out what is going on on the inside. Just an incredibly beefy looking color. The only question is whether it's actually tender and how

it tastes.

That's how meat is supposed to be. Wild

wild west cowboy eating a steak. I was

so ready for this to taste like liver because it has that look, but it's still tender. It has an incredibly beefy

tender. It has an incredibly beefy flavor. Just such a powerful overall

flavor. Just such a powerful overall bite. That is so freaking good.

bite. That is so freaking good.

And it's charred. It's like firecooked yeehaw meal.

There is something to say about cooking directly over fire. It is way better than just grilling normally. Today, it's

getting a very solid A for me. This is

an S for me.

Going to be an A tier.

There it is. Bison Tomahawk getting a very respectable A. Next up, this right here is not your average Thorus hammer.

This is a ve Thorus hammer. Something

I've never seen before. Thorus hammer is usually tough and dry, but because ve is typically more tender, I'm hoping it'll transform this cut into something truly special. And to cook this one, we're

special. And to cook this one, we're going with perhaps the most flavorful combination on earth. It all starts with the scotch bonnets because we're of course making a fiery jerk marinade.

Honestly, the jerk flavor profile is something that has elevated every single dish I've ever attempted it on. It has

tons of aromatics and herbs, unique seasonings like allspice, nutmeg, and cinnamon. It is truly a flavor

cinnamon. It is truly a flavor explosion. I would love to know who came

explosion. I would love to know who came up with this flavor combination. It

feels so random, but altogether it is just incredible. To infuse, we'll

just incredible. To infuse, we'll completely cover our ve Thorus hammer and let it marinate overnight. And just

like that, it's been marinated for 24 hours. And the smell coming off this

hours. And the smell coming off this thing is out of control. Even though ve should be more tender, Thor's hammer is inherently tough. So, we're smoking over

inherently tough. So, we're smoking over applewood low and slow. After 7 hours, glazing in more homemade jerk barbecue sauce until caramelized. And this is

what it looks like. It looks insanely flavorful. Clearly extremely fall off

flavorful. Clearly extremely fall off the bone tender. And it has that distinct light almost pork-l like color that you get with ve even though it is still technically beef. Let's find out

if it tastes as good as it looks. Jerk

Thor's hammer ve edition.

That's a mouthful.

Has got a serious kick to it.

Every time I eat jerk, I like it even more than the last time. It's such an incredible flavor. This feels so much

incredible flavor. This feels so much less heavy and fatty than a normal Thor's hammer.

I think Thor's hammer is one of the lowest quality slows smoked cuts you can have. It's dry. It's a little bit tough

have. It's dry. It's a little bit tough and it has this really strong flavor.

This one is a lot more light, but it just feels way more refined.

Everything about this one is perfect. I

love it. One of the easiest S's I'll ever give.

I love it. It's going to be an S.

This is an easy S tier. Going to need some water after this one. But what it means is our V Jerk Thor hammer is getting an S tier. Next up is the world's greatest cut that is literally

impossible to find. This right here is called Vasio. This is the prized cut in

called Vasio. This is the prized cut in Argentinian barbecue. One side is

Argentinian barbecue. One side is completely covered in fat and the other covered in silver skin, but underneath it's made up of the flank steak, the bevette, as well as the inside skirt. It

is super unique to find them all still attached as one whole piece. Basio is

typically cooked slowly open fire Argentinian assado style, but today we're taking things to the next level.

Okay, don't tell the Argentinians, but today what we have planned for this is anything but traditional. I've always

been curious what would happen if we cooked fill low and slow like a brisket.

So, that's what we're going to find out.

I've done zero trimming, leaving on all that crazy fat and silver skin because I'm hoping they'll kind of help keep those juices inside. Seasoning heavily

with salt and pepper just like we would brisk it. And we'll get it on the grill.

brisk it. And we'll get it on the grill.

Well, that took just about exactly 10 hours. And this is what it looks like.

hours. And this is what it looks like.

Just take a look at that absolutely insane bark. There's clearly so much

insane bark. There's clearly so much moisture retained on the inside. and

we'll see if I can slice this bad boy right down the middle. Wow, it is super super tender. But I am by far most

super tender. But I am by far most excited about that crispy skin. It kind

of reminds me of crispy pork belly.

There's this insane pull aart texture across all the different cuts going on inside. The only question is whether

inside. The only question is whether this was all worth it. Let's find out.

Talk about a beast of a piece of meat here. You want a bite, Sophia?

here. You want a bite, Sophia?

Wow. This is looking the best to me. Oh.

Oh, sorry, Kyle.

Did I get you?

Yeah.

Wow. That piece was phenomenal.

It's great. But it's way better open fire than like a brisket.

100% agree.

This smoke flavor, the richness, it needs to render out on that open fire.

Vio cooked the traditional way is so much better than this.

It is super smoky. I don't know if I love it.

It actually has a very similar flavor profile as a brisket. So, if you like a super smoky meat, you probably like this. I think Vio cooked open fire is

this. I think Vio cooked open fire is debatably an S tier. In slows smoked form, I think it's closer to a B.

I'm giving a B.

I think a B is fair.

What it all means is our slows smoked Vio is getting a still very solid B tier. Next up, we have a cut I guarantee

tier. Next up, we have a cut I guarantee you've never seen in stores. This is a whole Denver roast. And the only way to get one is to start with this massive

hunk right here. This is a whole chunk roast which comes from the shoulder. And

inside you'll find many underrated cuts, including the Denver steak, which is one of my personal favorites. It is

extremely tedious to break this down.

So, unfortunately, the chuck roast is usually just ground into burgers. But

with some patience, you'll be able to uncover this interestingly shaped cut right here. This is the Denver roast,

right here. This is the Denver roast, which, as you can see, has this distinctive baseball mid shape. is

sometimes sliced into steaks, but since we're talking about cuts you can't find in stores, we are of course keeping it whole. And to cook this one, we're going

whole. And to cook this one, we're going to have a little fun. This is authentic spicy chili crisp. Easily my favorite Asian condiment. It is packed with

Asian condiment. It is packed with crunchy texture and deep savory umami.

And we're going to use it to marinate and almost cure our Denver roast overnight. Just like that, we are fully

overnight. Just like that, we are fully marinated. And it looks and smells out

marinated. And it looks and smells out of control. Onto the smoker. And after 4

of control. Onto the smoker. And after 4 hours, just take a look at that beautiful color. There is just so much

beautiful color. There is just so much texture from the garlic and chilies. And

slicing into it, we have a perfect medium rare interior. This thing is just insanely juicy. Now, what I didn't tell

insanely juicy. Now, what I didn't tell you is that for the comparison, I also slow smoked a second Denver roast for a full 10 hours. Basically treating it

like a brisket. Denver's a unique cut that should taste good at medium rare and well done. So, I figured we put it to the test to find out which is best. I

am extremely excited to taste. All

right, guys. Let's start with the medium rare whole Denver roast.

I don't like it.

It is not very good.

Chewy.

It's actually relatively lean. It's just

quite tough. And I sliced it thin. I

sliced it against the grain, but in that whole piece format, it just leaves a kind of slimy texture.

When you get to that interior meat, it's kind of like the center of a prime rib, but worse. But I do have extremely high

but worse. But I do have extremely high hopes for our slows smoked like a brisket Denver roast.

It's also terrible.

Really dry.

Doesn't really work either way. Both

medium rare or well done.

The thing is, it usually is amazing when cooked to medium rare when it's a small piece. But in whole roast form, I agree

piece. But in whole roast form, I agree with you. Both of these are terrible. I

with you. Both of these are terrible. I

think it's a D tier.

I also will give it a D.

I completely agree. It's going to be a D.

Sadly, it's going to be a D for Denver.

Next up, this is a steak that's going to blow your mind. This is a steak from the oldest cow I will have ever tasted at 7 years old. And on top of that, it's also

years old. And on top of that, it's also Wagu. Most cows are slaughtered at 2

Wagu. Most cows are slaughtered at 2 years old. So at seven, it has this

years old. So at seven, it has this extremely deep color. And I can only imagine how it tastes. Seasoning with

just salt and pepper. For a steak this unique, I really want to experience the true flavor. And we'll get it on a

true flavor. And we'll get it on a ripping hot pan. I've heard that older cows have a significantly stronger beef flavor, but that they are sometimes tough and almost gy. But I'm hoping

that's where this steak is different.

Because of the wagyu richness and fat content, I'm optimistic that it'll sort of have the best of both worlds and perhaps be the greatest steak on earth.

I mean, this cross-section is wild. It

almost has the same deep red look as a super beefy pana steak. Does 7-year-old

Wagyu actually tastes good? Let's find

out. 7-year-old cow in human years, that's like a buck 20. Can we fact check that? Whoa.

that? Whoa.

That is tough.

Do you not like it?

It's a little funky. It's like taking a bite of an old person's arm. I don't

know why, but I love it.

I think it's incredible. I think Kyle is talking out of his, you know what, it definitely has a chew to it, but to me, it's perfect.

It's super beefy. It's almost like a bison or elk, and you get a little bit of richness from the Wagyu fat. This is

pretty good.

I think that's the kicker. The fact that it's also Wagu makes a huge difference.

We've had an old cow before and it was terrible. Like I just took a bite of

terrible. Like I just took a bite of like an old person's of an old person's arm.

Mentally, it can be tough knowing that this is like an elderly cow, but I have no problem. And I think it's amazing.

no problem. And I think it's amazing.

This right here is like a man's steak.

It has a chew to it. Me and Sophia understand it. We enjoy it.

understand it. We enjoy it.

I'm a man.

Do you have any little boy steaks?

Let me Let me get you one. I think it's an A tier.

I'm going to give it a C tier.

I'm going to give it a very solid A.

All that said, our 7-year-old Wagu is getting a B tier. Thank you all so much for watching. Be sure to check out

for watching. Be sure to check out maxjerky.com if you're interested in supporting the channel. And we'll see you next time.