We Cooked Every Steak to See if Wagyu is Overrated transcript

this is A5 wagu widely regarded as the best meat money can buy but has anyone actually tested this we're putting wagu to the test against every other breed of beef that we could get our hands on we're tasting every different breed of beef and we're rating them on five different crucial factors marbling fat color texture flavor and bang for your book we are going to rate them out of 10 giving us a total score of 50 for each breed Will wagu Rain supreme or is there another breed of cow that will steal the crap it's time to find out let's go number one and we have our Longhorn beef this is the fat cap this is traditionally used to make burgers it's also a beautiful piece of meat on its own it's also a really good indicator of how well the animals lived cu the color of the fat indicates how many different nutrients it's consumed from its feed I would say it looks like it's not been heavily fatted but it's got a beautiful color it shows it's on grass of that to meat is quite nice so I mean maybe like a six or seven yeah seven so we're going to start with a nice little sort of 300 G steak next on to the intramuscular marbling it's definitely got a little bit in there I mean it's not Waggy standard but it's probably that amount would still be absolutely delicious I'd say probably a seven again yeah I agree marbling s out of 10 longor now is all over the world but it's one of the first examples that we have of selective breeding in the 18th century Robert bell used the first form of crossbreeding in the UK to create this variety so before we were using uh cattle to plow Fields we're using them for all different sort of fat of of jobs whereas this this is where we decided that we would actually use them as a source of protein so we started breeding cattle for a different purpose which was primarily that's a meat sauce using it for meat meant that they were looking for a really nice marbling and meat with a better flavor Robert was so successful in his breeding program the longhorn breed went from being a draft animal so sort of responsible for for Farming and pulling carts um to the primary source of British protein in the whole of the UK and during the 18th century it also meant that it was getting exported around the world as part of the British Empire most prominently you can see it in the US Australia um parts of New Zealand parts of Europe copy looking pretty good it's got a nice caramelization on it okay we'll rest that one right British Longhorn it almost reminds me a bit more like Dairy it's got a slight Che to it but it is tasty I would say texture wise six I don't bit I don't mind a bit of a bitee to myself I don't mind it but virgin on a five but let's go with a six six six texture taste I'm actually going to go with a seven seven I go through a lot of steak TR chill out I think it's a really good depth of flavor but it doesn't blow my mind what do you think maybe even touch more aging it would it be an eight or a nine I think so well the Aging would give it would really help the tend seven seven seven taste crucially value for money if we would to buy the steak in the restaurant as a customer it would have cost us £36 50% of people will say if a steak is tender they will automatically think it's better value for money seven seven for the longhorn we have a total of 34 number two British wagu so wagu being a breed derivative from Kobe bee this breed has been slowly sort of shipped over to the UK and this is from the Highlands in Scotland I reckon for the color not the best in the world but for the size of it I think eight yeah yeah eight in the bag why does everyone love marbling so much and what does it indicate so if you look at this got this insane marbling all the way through which is sort of characteristic of that wagu breed why do we love Marlin this is all the different fat that's locked into that muscle muscle sort of texture and muscle fibers so fat means flavor it means you're going to have a more flavorsome steak but also the fat melts as it Cooks leaving a much more tense stake as well marbling can that be anything other than a 10 it seems criminal to give it a nine 9.5 no so for British wagu they import wagu embryos from Japan and then inseminate it into British breeds of cow this one is Herford every time they try and inseminate a Japanese breed into a Herford it's got a one in three chance of success and each embryo cost £3,000 and now they've got to the point where they've got got wagu beef and wagu cows so they've got the first proper big breeding herd of wagu in the UK that's why as well it's got the premium price tag they have a very easy life the wagu cows they don't move that much they do limited exercise and try and keep the muscles beautiful and tender so obviously the more fat there is quicker and easier the crust develops the fat almost like you can see how much fat is already coming off in the pan it's not as dark as the other one right it's like almost doesn't get as deeper darker crust no most important thing about wagu is it's not actually just Japanese beef it's actually a cross-section of different breed but basically the Japanese whereas Robert bwell set this precedent for selective breeding they've also done a similar thing but to their taste they love marbling and they've managed to achieve this in wagu check that crust out absolutely stunning so British wagu this is where you can see the the marbling on the wagu different to the beef you can see it's running all the way through there it's got a lovely taste but it's not the beefiest yeah it's it's more the texture like it's fatty I wouldn't even say it's like ridiculously fat it not like got a really nice aged deep flavor it's more subtle beef texture nine flavor go with a seven seven this steak in a restaurant would have cost us £120 it's a bit much isn't it there's good steaks out there for less money that's 120 cheeseburger 90 more M it's 129 now six six six this gives us the full total British wagu 39 out of 50 right number three we have simonal it's a Swiss breed of cattle it there's a simonal society in South Africa in Russia all over the world because of its exceptional quality but also how resilient it is as a breed the fat looks nice it actually looks quite nice and firm yeah the meat is a dark red color it doesn't look incredible but it looks nice so six maybe yeah six sounds good so this is actually one of the oldest breeds of be so there's actually middle-aged depictions of this in artwork so it's kind of been revered in Switzerland before it went Global very very limited on the marbling now upon cutting this steak it actually looks a little bit better than first anticipated little bit more marbling inside the meat looks a nice color let's up up to a six for marbles so in Russia they've crossed it with lots of different types they've crossed it with a Siberian cow and all of the Native breeds and at one point in the USSR 25% of the beef that was consumed was actually from simile the simile cows um famous for grazing in the Alps and the the hills around uh Switzerland and the cows that need to have the Bells around their neck got a beautiful uh color on that right texture actually not bad it's pretty good like it's pretty it's pretty soft what reckon like seven seven bordering on an eight seven flavor is look to for me this is just like it's a good quality it's like if I went to I to a steak house if you went to a a good quality steak You Got Served this yeah you be really happy The Taste I reckon seven bang for your book bang for your book this is cheap in a restaurant this would have cost us to eat £35 of steak boom I'd say eight on value 778 778 giving us a grand total of 34 look at the size of this one cofy fan this is obviously a dairy cow now the reason for its massive size is because it's lived its entire life producing Dairy which is probably around about 10 years you can see it's a dairy cow because of the amount of fat that it's got on the outside and also the color of the fat I think fat cover wise that the color of that is so intense this yellow comes from the pigmentation that from the eating grass you won't get ever get a grain fed animal that's got this level of color and the Deep color just means that it's going to be almost straight away I know that it's going to taste good this is a 10 Marin what are we saying it's actually not too bad I thought I was I was expecting it to be worse mablin not too good on this one probably going to go for a five it is used for meat but less commonly mostly produced for dairy so it means that usually the male cows um are then taken off for the beef industry and and the female cows are kept for milk production the fian cow is the classic white and black cow that you see on kids programs and uh on adverts etc etc so is the predominantly white with black spots or black with white spots who knows with the growth of the new world and the popular demand of milk production this breed of cow was exported to Northern America by German and Dutch immigrants look at that color it's got a really nice dark deep crust what to be honest what I've actually never really taken for granted that steaks color differently and it's not just the heat steaks without the fat in you get a deeper crust cuz it's the actual the meat caramelizing rather rather the fat and it's rendering out less fat interesting fact about this cow going first one to ever be cloned in the US it's like only the Sheep but for cow I feel this one's going to be a little bit tough I feel it's going to have great Flav it looks incredible got this like really nice fat Mar running through it but you can see the firm texture of the me it's got a whole different level of dimension of flavor to the others texture Wise It's a bit it's got a sh it's firm I think for texture probably a six I think flavor's got to be a nine yeah it's so good it's just beautiful in the restaurant would have cost us £34 we we're appreciating I think the flavor more than the more than the texture I think it's important to say you can get bad Fran this is a very good example of a Fran that's obviously Made Beautiful Dairy all its life and you can tell in the flavor of the meat this freeing for me is the best that's the best tast and what we tried so far flavor wise I think it's a nine out of value for money it's really good value cheap full of flavor you give a little bit on the texture but I think that's okay nine nine out of 10 giving us a grand total for UK dairy cow frean 39 out of 50 next up this is British blue this is the biggest beef that we've had whereas the dairy C was massive cuz it's old but this has been actually bred to be this size imagine if you're a butcher butchering this old day you'd be R bit sparky on the outside not a massive amount of fat I'm not mad on the color I reckon five so pale it's blue five let's go for it the British blue importantly comes from the Belgian Blue now the Belgian Blue is the biggest breed of beef in the world it's absolutely monstrous and it's breed and it's been selectively bred to be the biggest beef it's a really important breed worldwide because it's been used by lots of different Farmers to selectively make their cattle breeds bigger it basically has a genetic mutation which means that inhibits the growth of myostatin and myostatin is the protein responsible for stopping muscle growth this beef cattle just keeps growing in grow it's got to be a toad there's almost no fat in it at all three three huge eye of the meat that eye of the meat is the same size as some of the other steaks we've done for it to be a fair test we have to actually cut it down it's so big that if we were to cook it like that it's almost an unfair test cuz it's twice the size of the other the other be they have to deliver them by C-section the birth canal is just not the right size for the sheer size of the carcass that comes out which in turn makes a much more costly to produce although you get a massive eye of meat and you would think that that's a lot better it actually has a negative impact as well we're only comparing the best Prime Cuts out of this beef but obviously there's other commercial uses why these different breeds of cows would have been red all around the world you know think about supermarkets and whole wholesale meat production that might need might need huge amounts of lean be M ments for say Supermarket production or high factories etc etc we're only purely talking about restaurant quality Prime cuts of beef ultimately it's a Workhorse massive slab me look at it this is like the Ronnie Coleman of stakes the Eddie Hall of steaks great YouTube channel Eddie H if you're watching come and eat some steak with us it's almost sweet to be honest I'm not as an expected merch it's a different type of soft like it's not chewy but it is soft yeah what do you think six six it's blander in flavor but it has a subtle sort of meeting to it it's like almost like more like ve rather than beef yeah I agree actually six and six six and six all the sixes 66 so this bigger steak would have cost us £36 but it's huge yeah I think that value for money that's got to be the best value for money of all of them I think it's a solid eight value value for money Eight British blue 28 Lian the second most numerous beef breed in France it's got quite an interesting history and another very good example of selective breeding originally Lian was a draft animal it's now a protected species very specific requirements as to what you could call a Lian fat cap has actually got a beautiful color to it but the meat you know it's not the most generous of fat caps and actually the meat to Fat cap ratio doesn't look the best so it would suggest it's not got the best covering so this is uh this is the bit that we uh take out it's actually one of the only bits of the entire cow that can't be eaten it's called a patac pretty sad marbling on that bad boy let's go three three for a Lian the Lian breed is the most economical in terms of how fast it grows the meat production the kill rate the amount of fat to Bone ratio is great fast growing breed of cow so you can you can breed it faster on the land and get good return from the meat and it's also uh quite cheap to breed the cow oh bab do you like a my CR oh it's almost a little bit crumbly texture's got to be a a five flavor I reckon it's a it's a seven seven for flavor five for texture this steak would cost you 34 quid I wouldn't like I wouldn't be rushing back to that restaurant if I had it for that price but I wouldn't feel ripped off six 6 out of 10 value for money Lian 6 out of 10 grand total of 27 11 out of 50 o bad for the French Belted Galloway high hopes for this one I've not I mean to be honest Belted Galloway is one of my favorite breeds fat on around the actual animal around the ribey the top of the thing even on the ribs here looks really intense maybe a six I think seven seven yeah wo texture of the meat looks more open Flex of fat look larger got to be at least a seven I think seven seven out of 10 okay so the Belted Galloway is one of the most characteristic looking bits of beef obviously called the Belted Galloway for a reason it is nicknamed affectionately the Oreo cow cuz you've got this one perfect piece of white uh down the middle and then black on either side the original belted Galloway's cattle from Southwest Scotland was actually just black and then this was crossbreed with a different breed the Dutch Leen Felder which gives it its characteristic stripe they' got like a thick um Shaggy coat but they're really well adapt to Scottish weather um as they're sort of in the Highland area the belty Gallaway is actually lucky to still be here this breed of C in the 2001 foot the mouth disease in the UK beled Galloway was one of the breeds that was hit hardest and nearly became extinct the BG it's kind of tough bit tough some of the other ones we've had though I say yeah they've been a lot a lot more a lot better than that I think it's going to be a five for text the flavor is very I know this is a obvious com but very beefy like it's got a real depth of beefy beefy flavor not as good as some of the others though no it's not it's not it's not nowhere near of the top tier of the of the British frean yeah maybe like six or seven like maybe six six for flavor this actually comes with a premium price one this s would cost of 40 £35 out of 10 value for money 30 out of 50 un lucky B Galler that's a lucky Escape for you I believe you should be lowed on the list but naughty little cow you escaped from us this time so Dexter much smaller than our other varieties you'll notice something I've I've had it once or twice in a restaurant but I think I've only ever had it like a braids like Dex to short R but okay let's talk about the uh fat cover proportional to its size it's actually very generous beautiful color nice amount of meat good fat ratio it's like a chef's dream that like this is neat manageable size it's good eight eight out of 10 solid eight so I have to say despite the beautiful fat cap the Marin is a little bit disappointing quite just generic yeah nothing crazy but I'm going to go marbling a five it's our first Irish breed of the day we chefs like it because you can cut it nice and thick but still get the weight right a bit easier to cook get a nicer a nicer qu on so the characteristics of this cow is they are usually small and black and they usually have dark little horns this beef is uh Jewel purpose so they breed this beef for dairy and also for meat uh very good for sort of smaller Farms don't take up as much space they're quite small easy to easy to maintain it's so cute it's so Whittle I mean that's perfect size that's a good size steak well it's the smaller steak you get a much nicer crust to inside ratio Choose Your Weapon sir I think it's lacking in flavor it's got a good texture though it's maybe it's to do with the size it's not bad flavor by any means but it's not like crazy doesn't blow me considering what we've had so far I think it's a seven on texture and a five on Flavor this is one of our premium steaks today this steak would have cost us for the size bear in mind it was smaller £44 five5 out of 10 5 out of 10 for Value I can C motion pass Luck of the Irish didn't come through this time it's only a poultry 30 so this is a bian so this is an imported Italian cow comes from Northern Italy in Monna is the breed of cow that used to make the parmesan we assume this would have been one of the Mayo cows or one of the cold cows that didn't go into the dairy production I mean the fat cover looks great I actually think it's got a really good balance of nice color to it and then a good bit of meat as well I think it looks nice it looks healthy fat it looks lovely I think we go for an eight eight out of 10 boom good bit of marbling Meats nice color all the way through looks well AG looks nice and firm that's got to be at least an eight yeah eight easy all day long eight out of 10 so just like parmesan cheese has d status so it has to be made in Mana to be considered parmesan cheese this breed is also protected by the Italian government so you'll find now a lot a lot of the time there's a lot of Regulation that goes into making sure that these breeds don't get cross bread in a way so they're protected it's now much more preferred as a beef as a beef breed rather than a dairy breed because of the quality of the meat To Be Honest Jack this is probably coloring up one of the nicest the cheesiest steak of all wo actually looks really good look almost there's cheese coming out of it oh catch it pepper that is pretty good that's delicious to be honest I'm actually super impressed with this you can see that this awesome fat that's running all the way through the steak the texture for me is awesome it's it's very mature I'd say it's almost like I'd say it's an A on texture cuz this is exactly the type of steak I want to eat packs of punch is it is it too much I mean it's very rich it's delicious it's very different not necessarily beefy which is weird yeah like cheesy beefy it's like cheese yeah I think this is a steak with with a little bit of a difference and you kind with a bit of s you kind of need to be in the mood for it but I think cuz it's so unique we should give it an eight hey hey I agree this steak in a restaurant would cost you £50 I think it's good value for money I think it's I think like it's different it's special 50 Quid is still a lot of money but but I don't think you think you'd go away I think you'd you'd have to be a foodie if I went one of my friends who wasn't a foodie and they paid 50 gr they like [ __ ] H bit cheesy what the [ __ ] is that but then if you went if you went with a chef or someone that was like into food they be like oh my God like I get like I get it I get you yeah pay him for the experience you pay him for the point of difference I think it's probably an eight again oh no maybe seven 50 Quid is a lot seven bianc modern ay 39 I'm sure you knew this one was going to come up Burger King and McDonald's who use this as an assurance of quality in their restaurants comes from the Highlands one of the Highland breeds and it's traditionally black with no horns and it's been bred that way selectively because no horns make it easier to transport it's big old boy it's a big old bit of beef that not a huge fat cap but a really nice large amount of meat I mean I guess it's going to be a seven just because of the quality of the meat on there Angus is normally known for its marbl but that's not looking too hot is it no maybe this might be better on the inside let's see fat in it if even if it's not quite in musculara yeah solid nice white fat looks good quality it's got to be a seven Argentina as many of people will know it's famous for its beef most of their beef is derived from Angus so the the Angus originates from abedin Shire in Scotland so this breed has obviously been exported all around the world but it's very very popular in North America Canada Australia and also Germany looking good it's got a bit of muscle separation I think it looks perfect it does look good perfect on that those are classic like RI like that is yeah that's like a proper American po house it's a proper steak it's a proper steak is that's exactly what I thought it's a steak that's the steak that I crave when I crave a steak give me a glass of bough couple of freaks bit veres bom it's beefy but fatty but not too much yeah and it's tender but not too tender but also not too chil I I also think like whereas we've tasted some today that have been like a little bit tough with lots of flavor this is like middle of the road just a very good steak on all metricks I think it's super tendo I think it's got to be a nine okay so nine for nine for texture I it's got just the right amount of Che nine for texture eight for flavor I would even argue maybe nine for text flavor but my arm could be twisted nine N9 and nine N9 and nine this steak in a restaurant would be £38 Boom for Price got to be a nine or a 10 it's an all round it let's go for 10 abedine Angus 42 s I'm well excited about this one you can see with this one it's really really well AED that's why it's much harder to get that fat cap off the meat in the fat cap is really well is really well marbled but there's not massive fat covering no it's kind of gray and color as well like but the marbling inside the fat cap is really nice I think it's got to be a seven or an eight surely I think let's go eight eight out of 10 fat cap I high hes for this bad boy right marbling just cut this a little bit off here and have a look doesn't get much faser than that my friends oh it's cheesy yeah it's proper cheese Monga we that we gave the English wagu a nine that's got to be a nine nine so the Sashi is a cross breed between a fan and Scottish Ura the Sashi in Japanese means marbling so that's where the influence of the name comes from so I imagine they just crossbreed the fattiest version of each of the fan and the urer until they get to what they want and then stick with it as well the reason that this is such good quality meat is also the the ter and the land in uh Finland I always thought Finland was like icing yeah I thought I didn't really realize it would have beautiful feels this actually won loads of awards so from 2018 to 21 this has won the best steak in all three categories sirloin rib ribey and fillip smells so so good very very intense I can't wait to see how this compares to our A5 wagu later on oh oh to be honest all these Stakes took about a month and a half to Sauce so like if you think about that as well like it's quite a process cuz you got to say to the camera you got to say to your suppliers you want them all a similar age as well cuz otherwise it's not a fair test it's so so so fatty inside super sweet yeah it's sweeter not grassy it's not beefy just a ridiculous amount of flavor packed into it I actually reckon if I if my wife got this taken a restaurant she'd be like wow that's almost a bit too much yeah I mean the texture is exceptional it's got to be a 10 okay 10 for texture 10 and that's due to all this layer and fat that runs all the way through it for my taste it's a little bit too much cheese a little bit too much age a little bit too much on that fat but it is exceptional I think I agree with it I think it's an it's an eight for me it's an eight a high eight a high eight could be a nine on another day but I think it's I think it's an eight you would pay around about 60 quid that intensity of flavor when you carry that over for value for money I think it's it's a very premium State yeah so I think paying a premium price for it is okay I can't see I think you'd be doing a disservice to not give it an eight I think an eight yeah I agree 8 out of 10 43 43 out of 50 Dark Horse the finished missile previous to this video this is the best steak I've ever actually eaten so this is dairy cat gisan blonde isn't actually a dairy cat it's probably the oldest type of cattle that you'll ever get so the most prized can even go up to 17 years old so this is basically been just lived like royalty in the Spanish Countryside and it's eating all that grass and that's why it's got such a beautiful color on that fat cap it's got to be a 10 beautiful color beautiful amount of fat it's huge that's a 10 for me and it smells incredible it literally smells like a field it's got the most amazing Aroma traditionally in the bass country they would cook this on a on an asdor so a massive um charcoal grill I mean it's as good as the last one isn't it yeah it looks incredible just looks more together like it's like the intro intramuscular fat we'll go nine marbling much like our friend from the Italian region the Bianco Moda this Galician blonde is also used for specific cheese production called the quoa which resembles human breasts the Tatia breast cheese can be traced all the way back to the first century ad so this cow the Rubio Gala is the breed also known as comes from the region of Lugo in Northwest Spain like many of our other breeds today the gysan blond is in an effect of cross breeding most commonly with short horn centile beef and also a Portuguese breed called Baro one of the reasons it can grow to so such old ages it has a very gentle demeanor oh look at that oh yeah baby wow oh man texture I mean can 10 10 10er text 10 again it's it's Mell in mouth it's like it's a different thing but it's so so good it's a 10 for texture and can you I mean you've got to go 10 for flavor it has to to be it just tastes incredible it's like nothing you ever experiened I tend to agree Chef this is a death rast EG it's on the higher end so we'd be paying about £65 for this steak I think it'd be a disservice to the state to say that that wasn't worth it how do you I think it's nine for Value it's got to be okay nine it is Ruby a Gia 48 woo wa thinger Beauty so here we have A5 wagu I mean it's crazy like if you think about like selected breeding that we managed to make that so this beef is obviously imported from Japan it's highly highly expensive so obviously only import the absolute bits that they can sell the most so this doesn't come on the bone doesn't come with a fat capup on you just purely get the most premium most expensive bit of beef obviously fat covering marbling 10 10 10 10 fat cover marbling 10 I mean is there any other score you can give it it is literally fat well I think we've got to um address the elephant in the room of the fat cap cuz where is it I mean to be honest it would have a massive fat cap but it's also very white to get it to this level of fat it doesn't do much walking and it eats a lot of grain if you think about some of the other ones the finish the um the Sashi and then the the Galician maybe we'd mark it down one point on flat cover yeah all right I's see the thinking let's go for it it's a nine for the fat covering and it's a 10 for the marbling oh [ __ ] H it's even better when you cut it open I'm actually expecting this genuinely to be too much it's like a block of butter don't really get Japanese wager very much in the UK cuz it's so you know a lot of it doesn't leave Japan firstly and then to be honest that the price it's so desirable in every other country in the world that to be honest you know it's such a premium just this this steak alone is almost triple the price of all the other sticks of all the others that we've seen today so what does A5 wagu mean and why do people say A5 essentially it's sort of two broken down into two sections so from a to c is actually the yield of the animal so the size of the animal that you get and then from 1 to five is all based on a range of different metrics uh color fat covering and marbling firmness and luster so we're just going to put it into a really hot pan here so to be honest with this one I'm not even going to use the foaming butter I'm just going to base it in the fat that comes out of the meat what's interesting is that this is A5 and I've only ever heard of A5 but you don't go to restaurant and see anyone going oh this is some C2 Waggy it's true actually that mean I bet there's a lot of [ __ ] in the Waggy again I'm so intrigued to try this compar against the other beef cre it's got a very different smell to the others as well it looks like it's deep fried I look at the amount of fat it's more like a it's more like a almost like a roasting grain like Brewery smell yeah weird totally different wow A5 wagu in all its [Music] Glory oh look at that knife just Glides through it's not the same thing to compare it [Applause] to Prett [ __ ] good so different to everything else it's like it's almost like not fair comparing it do you know what it like almost tastes like you know when you get like a really gelatinous sort of like short rib that you braid let be honest it's a 10 for texture it's 100% 10 I've never tried anything quite like it it's like it's like it's been braided out of 10 texture easy The Taste is so so good do I think though that I don't even think it's uh do I think that it Rivals galaan blonde it's so different it's almost impossible to say but I don't think it does if if I was to say like close my eyes that has got a better flavor for me than that I don't even think of it as a St it's like it's like it's more like eat bow marrow different category yeah yeah good good call it's a great flavor but I don't think it's the best steak flavor I think it's an eight an incredible flavor but you're not eating it for the flavor the as much as you are the Tex the other steaks you tried have amazing flavor but amazing beefiness as well yeah and amazing fat and beef and like that grassy flavor whereas this is onedimensional It's just fat nine nine this steak in a restaurant would have cost you £350 just for a steak even no matter how good the steak is I don't think I don't think he I don't think you can never crass that as Val money but then you should never eat this large amount of wager all of these breeds have been about selective breeding and this is a Marvel of what we've achieved in basically creating the fattiest most marble piece of meat what I'm leaning towards is like if you think about the humble Angus which comes in at 38 quid would you be able to pay with good conscience 350 you answered our own questions there seven 7 out of 10 45 out of 50 number one rated steak is the lissi and blonde number two is the Japanese wagu and number three is Sachi the salad yeah I feel disgusting