 We are going to compare grain fed versus grass fed wagyu beef and we know grass fed is better for the environment, it's better living conditions for the animal and the end resulting product is far more nutritious yielding multiple times the amount of vitamins and far better omega 3 to omega 6 fatty acid ratios but does the taste of grass fed wagyu beef stand up to traditional grain fed wagyu beef? Let's take a look. There is a stunning visual difference between these two steaks in both the protein and fat. So here we see obviously the grass fed steak on the left and has a nice deep red color, the beige yellowish very soft grass fed fat, that's from the carotenoids in the grass. You can really smell the pasture, the nuttiness, you know you can smell that this steak is grass fed and just visually looking at it, it's from a healthier animal. When we take a look at the wagyu, obviously a much higher level of marbling. Both of the steaks are graded A5 plus but there is a slightly higher amount of fat in the pattern on the Japanese grain fed steak which creates a more I would say crazy visual appearance. You know there is a ton of fat on this steak, far more fat than protein here and as we see the steak is kind of floppy, the fat is white, it honestly doesn't look too appetizing in color compared to the grass fed steak and a distinctly different smell. I would say this smells almost like grain fed beef but there is definitely a deep nuttiness to this steak as well so definitely a higher quality than any sort of grain fed steak we're getting in America but it's very obvious that these cattle are getting some grain and also some pretty high quality feed. Now I have never spent as much money as I have on a steak before this guys. This Japanese wagyu ribeye was over $130 for about a 12 ounce steak. At Frankie's free range meat we sell this grass fed wagyu for about $44 and you get a nice beautiful fat cap with it. I just trimmed it off for the purpose of the video so you can literally buy three of these steaks that are bigger so you'll get three 16 ounce grass fed wagyu steaks versus one 12 ounce Japanese wagyu steak at most competitors but let's see if this warrants paying more than three times the price. Let's go put these on the grill and find out. First I'm going to season these just with a little bit of salt to bring out the complexity and nuances of each of these types of beef. Here I have a wood fire that I created in my gas grill using cherry wood. I'm not too confident in getting a sear on a super thin steak like this without a really hot wood fire and I also have an instant read thermometer that I'm going to use to ensure that the internal temperature on both of these steaks is consistent. We're going to start with the grass fed steak first mainly because I want this as hot as possible before I put the wagyu on. One of the nice things about cooking wagyu beef or really any fatty steak is that the flames flare up so nicely and you get this really beautiful deep brown crust very quickly on the steak. For a medium rare steak we want to take it off the grill when the internal temperature is approximately 120 degrees between 120 and 122. That way when you take the steak off the grill it will go up to about 125, 126 degrees which would be medium rare. Right in the center pink to the edges but since I have such a hot wood fire here I already have this deep beautiful brown crust in about one minute and when we take the internal temperature of the steak it's still cold. The internal temperature of the steak is below 70 degrees Fahrenheit so what I'm going to have to do here is either finish the steak off to the side or put it in the oven and I'm going to put this in the oven because the heat distribution on this grill isn't even enough to cook this internally. The grass fed wagyu steak is beautifully crusted. I'm going to throw this in the oven at 400 degrees to finish cooking. Now we have the Japanese Wagyu. The steak is much fattier so we're going to have to be more careful with the flames flaring up and the steak is also a lot thinner so it warmed up quicker when it came out of the fridge and it's going to cook through faster so be a little careful with a super fatty steak like this. So I'm turning this really frequently because I don't want the steak to heat up too quickly in the middle. If I keep flipping this like this I should be able to dry out the crust and get some browning. This also reduces the cooking of the internal part of the steak because you're not giving the heat too much time to penetrate through. So the Japanese steak cooked incredibly quickly on the grill about a minute total. We took the internal temperature to 120 degrees and as I said the sheer difficulty of cooking a thin steak like this getting a brown crust without burning it and even trying to do this on a regular stove top in like a cast iron pan almost impossible so not really user friendly especially considering I spent $130 on this steak. So we have the grass fed wagyu in the oven it's been at least 6 or 7 minutes let's take the internal temp up to 112 degrees so we're getting there almost there. I'm going to flip the steak over double check the internal temp yes low low 100 teens I'm going to take out our little nub of fat here and we'll put this in probably about two more minutes yeah 123 so this should be perfect wagyu steaks already rested a few minutes and considering the size of the steak that one's probably ready to eat this is something I cannot illustrate enough the margin of error when cooking a thicker steak is so important so if you guys are going to spend a lot of money on Japanese wagyu I would have probably spent $150 $160 just to get a slightly larger steak so that I wouldn't have had to do this and obviously this steak didn't turn out how I would have liked it to but this is with pretty much the highest level of technique that you could really do practically speaking you might try to argue that you could drive this steak out on the surface a bit but it's so thin that if you did that you might compromise it even more when you go to cook it internal temperature did hit 130 Fahrenheit so this will probably actually be medium in the center I think I might have went a little under on the wagyu steak I was just so afraid of over cooking it trying to cut against the grain here it's so fatty it's hard to even gauge what the temperature is I mean this seems like a perfect medium maybe a little rare from what I can tell it's tough you know the color of the wagyu meat was so weird but but just by feeling it and looking how juicy this is I think this is on the rare side so this probably could have gone a little bit longer on the grill oh that's nice that's what most people would consider a perfect medium rare you know there's no real color gradient you know there's no gray edge it's literally just slightly red in the center and pink throughout the rest of the steak can't really get a more perfect color gradient than this you sous vide warriors in the comment section can go take a hike this is how you actually cook a steak wood fire finish in the oven or on the fire gets just as perfect as wrapping a steak in plastic for 12 hours and blowing on it I have never actually tried Japanese wagyu so I'm looking forward to this and listen after spending $130 plus on this steak I want it to be good I really do I don't want to be disappointed but it's tough expectations you know I've never spent that much money on a steak in a restaurant let alone on one that I had to cook myself so I'm gonna try the grass at first and then I'm gonna try the wagyu and then we'll go back and forth a couple times so that beautiful deep red grass-fed beef perfect medium rare super flavorful really rich now for the wagyu very different flavor I can't really describe it it's not like it's not like some grass-fed note it's it's definitely a grain-fed flavor not as horrible as American grain-fed beef it's almost kind of enjoyable but let's try another piece of the grass-fed so this has a little more fat in it definitely a higher protein content in the grass-fed steak so these are getting pretty hard to compare from both a flavor and a textual standpoint I'm trying another piece of the wagyu beef I'm gonna try the grass-fed one more time then I'll give you guys my opinion I'm just gonna have a little bit of that fat that was on the end of the grass-fed steak too now that is crazy that is what I'm talking about I don't really understand wagyu this is so fatty it's almost like eating fat it's obviously more tender than this because of the high fat content but it's very rich and very greasy it's not something I would sit down and eat as a steak if you like this if this is like amazing to you Japanese wagyu you haven't had good grass-fed beef fat the moment of truth my unobjective assessment of this is a tie and there's many reasons for this the flavor of the grass-fed is superior and if you take a piece of this grass-fed fat and consume it with the grass-fed muscle meat that has that high level of marbling you get an incredibly delicious combination of flavor texture nuttiness the char on the grill and most of our steaks on Frankie's Grange meat are more marbled than this especially the New York strip so I'm sure the experience would be even better the wagyu steak ties it because the fat content is so much higher it's more tender what I don't like about the wagyu and what I really can't get past is the flavor is it's it's so different and unique and not necessarily in a good way that the sear doesn't actually complement the steak when I bite into this wagyu steak I taste the sear and then it transforms into this wagyu flavor that's even more powerful so I don't know if I would have had a different opinion of this if I had you know cooked the meat in a pan but I definitely couldn't have gotten a sear in the pan so tenderness goes to the wagyu it's super rich it's like really greasy and I love that type of stuff it's like eating fat what I would do personally is have the grass-fed wagyu few times a month once or twice a week really enjoyable really approachable nice easy to cook flares up on the grill gets a super quick crust Japanese wagyu very expensive definitely out of my budget super special occasion type of thing birthday anniversary and I honestly don't think it's worth the price point definitely not I think you guys should try both of these in some capacity I would not buy this steak and try to prepare it at home I don't even think I did that great of a job of preparing it I think this is something you definitely want to get in a restaurant but you know that's gonna jack up the price even more but above all of this wagyu stuff guys what you really need to experience if you haven't is a high quality piece of grass-fed beef fat I could go back and forth on this grass-fed wagyu and this Japanese wagyu all day because it really is that close for me but the best bite that I put in my mouth today was this nugget of grass-fed beef fat that was on the end and it's not even close thank you guys for joining me today if you could please like the video subscribe hit that bell icon and above all else please share the video really helps me out you can check out Frankie's pre-range meat we have this high quality grass-fed wagyu at an incredibly affordable price Frankie's pre-range meat calm we also recently added an organ meat grind and we have a super high quality grass-fed beef fat if you guys would like to try that out as well thanks again for joining me today guys and enjoy the rest of your day