$250 Wagyu Premium Meats Challenge in Miami - Tomahawk, Ribeye & A5 | Bird Road Art District

Описание: 🍴 JOSH'S PREMIUM MEATS:   / joshspremiummeats  
🧳 DAD:   / tomyhh  
🎥 WATCH: All You Can Eat Brazilian Steak:    • ALL YOU CAN EAT Brazilian STEAK in Miami, ...  

In this episode from my epic Miami Street Foods series, my father and I did a $250 premium meat challenge at Josh's Premium Meats, which was started by a friend of mine from high school. Come along with us as we sample some Wagyu and other premium meats in Miami!

They sell some of the highest-quality meats on the planet, including Wagyu, and premium, high-quality meats from places like Japan, Australia, and the United States. There, you buy your meat and take it home to cook, but they also have a kitchen, so we'd get the chance to try some outstanding tomahawk, ribeye, A5, burgers, and more! Then, we'd buy some meat to take home to our family!

Inside, I met back up with my buddy Josh, who told me everything we'd try today: a 32 oz. Wagyu tomahawk, some scored Denver Australian Wagyu, a ribeye, and a New York strip steak. These are delicious and exotic cuts!

In the kitchen, Josh showed me all of the meats. They portion-cut everything fresh and vacuum seal them in case you'd like to freeze them. The meat all looked incredible! They use kosher salt because they feel it sticks the best, tastes the best, and enhances the flavor of the meat the best. After salting the meat, they grill it up!

Josh started his company after looking for a fresh Japanese A5 Wagyu steak, which can be hard to get. I had never seen a steak that looked like this. The marbling on it looked incredible. It costs $128 per pound!

The smell of the cooking meat had my mouth watering! The meats were getting a delicious crust on them and the fat looked so buttery! I couldn't wait to dive in!

I tried the skirt steak first, which was so juicy and rare! It was perfectly salted and the crust was super crispy. Next was the ribeye, which blew my mind! The texture was unreal…it was on another level and had my taste buds going nuts! The amount of fat and the consistency of the meat was out of this world. It's the best ribeye I've ever had!

Next was the New York, which was salty with some blood running through. The texture was so wild and different and oh so delicious! I loved the crust!

Then, we tried the tomahawk, was was indescribable! It was so unique and tasty. I couldn't get enough of it! The fatty layer, combined with the crust, was like heaven in my mouth! The fat was a juicy burst of pure perfection!

The Denver was next, which is the shoulder. It only cooks for 2 minutes on each side. It was super tender and much thinner. It has a nice crust on it and is very strong, meaty flavor. It's super easy to cook!

Our grand finale was the tomahawk. They didn't add any oil to the pan because this cut of meat is so special. They let it cook in its own fat. They say it's like a meat marshmallow! It literally melted in my mouth! It was unreal! You can really taste the quality! The fat was the best part!

What an incredible Wagyu premium meats experience in Miami! It's so affordable compared to a restaurant, where you'd easily spend probably $1,000 USD on the cuts of meat we tried!

Josh's Premium Meats Prices:

Skirt Steak: $25/lb
32 oz. Tomahawk: $78 each
Ribeye 14-16 oz. Score 8/9: $62 each
Ribeye 14-16 oz. Score 6/7: $52 each
Japanese A5 NY Strip: $128/lb
NY Strip 14-16 oz. Score 9: $66 each
NY Strip 14-16 oz. Score 2/3: $23 each
Denver Steak 6-8 oz: $18 each

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About Me:

My name is David Hoffmann. For the last 12 years, I have been traveling around the world in search of unique culture, food, and history! Since starting David's Been Here in 2008, I have traveled to over 1,100 destinations in 77 countries, which I welcome you to check out on my YouTube channel, travel blog, and social media sites.

I focus a great deal on food and historical sites, as you probably have seen! I love to experience the different flavors that each destination has to offer, from casual street food to gourmet restaurant dining. I'm also passionate about learning about the local history and culture.

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