Nick DiGiovanni - 10 Levels Of Wagyu

Episode Date: March 24, 2026

Level 1 was insane...and you won't BELIEVE level 10.

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50-tour-Tourgeneus $10 dollar. Veye-Jue to be responsible. The conditions Today I'm cooking 10 levels of Wagyu. I'll be cooking the rarest wagyu in the world. This $500 Wagyu Tomahawk, this $100 Wagyu burger, and so much more.

Wagyu mainly comes from three different countries, America, Australia, and Japan. And as we get to levels 8, 9 and 10 today, we'll only be using Japanese Wagyu, the best of the best. And we're catching up to Gordon, so don't forget to subscribe. For level one, we're just going to pin-sear some American Wagyu. Since this is level one, we're just going to cube it up to cook it the easiest possible way. We're going to season it quite simple, a little bit of salt and pepper. good enough. And now we just panseer them. Once it's ready, we'll just flip them. Even though we're only on level one right now, this is still going to be melting your

mouth, but it'll be nothing like what we're going to taste later today. This is just the beginning. I'm desperate to get moving on to level two, so let's taste. Mmm, that's good. For level two, we're going to be cooking on a hot Himalayan salt rock. And we're going to be using an Australian Wagyu Filamina. But first, we need to heat this to 500 degrees Fahrenheit. This has been in the oven for over an hour, and at this point, it's white hot. This right here is an Australian Wadu Filet mignon for my friends at the Wagyu shop. We're gonna season it with a good amount of salt and of course black pepper. We have to move fast while it's still hot so now we're gonna sear. Oh yeah, we're getting a nice crust. Let's take a good look and see how we got. Oh, yeah

now that's what I'm talking about. Now I want to cut in small bites and as you can see it's still nice and juicy. We're gonna serve this run right off the hot stone. Oh, that's hot, but it is amazing. I cannot believe that this is only level two. I agree. So good. For level three we're gonna be making Wagyu sushi and For that, we're going to be using Japanese Wagyu A5 New York strip. To begin, Gougu's going to season our sushi rice while I cut this wagu at a nice bias so that we can make nice pieces that'll lay over the top of our sushi. So Nick told me he's a professional sushi chef. I'm not. I actually am terrible at it. I like to learn.

I actually did prepare sushi for the world's heaviest sumo wrestler who thoroughly enjoyed my traditional Japanese meal. One more please, this one. One more. I'll go make some. Once our wagu strips are done, we'll begin to prepare our nigeria. I'll handle the rice and Google will start laying the meat down on the top. Gotta say, Nick, you did an amazing job. They look really pretty.

Our nigeri does look beautiful, but now it's time to torch. We're gonna keep this medium rare, but we want a nice beautiful sear on this crust to make an incredible nigeri. The finish will paint each of our wagu nigeri with just a light touch of soy sauce. And now we are ready to eat. This right here is a level three bite.

Cheers. Ooh. That's amazing. We're moving up to level four to make a beef tartar with this A5 Wagyu filet mignon. Let's go. A Japanese wagu A5 filaminion has the most incredible marbling. The ratio between fat and meat is just perfect.

We're going to start by cutting it to a quarter inch cubes. And while Gugu does that, I'm going to start chopping up the smaller things that we're going to be putting in our tartar to give it some nice flavor. I used to have to chop a lot of chives in my first restaurant job. And if I could recommend any technique that's going to help you learn knife skills, this is the one. To make our tartar, we'll start in a bowl with four quail eggs, a nice squeeze of lemon juice, and a little squeeze of spicy mustard. Now we whisk and you hit me with the rest, Nick. We'll go on with a little bit of parsley, some nice minced shallots, a few finely chopped chives, some minced capers, our Wagyu beef, a good shaving of lemon zest, a little drizzle of olive oil, a nice pinch of salt, and a little black pepper.

To finish it off, I'll first lay down the mold. Then in goes our incredible Wagyu tartar. Let's hope it holds together. And to finish the perfect quail leg yolk. And now it's time to eat. Cheers. For level five, we're going to be using suvi for this incredible Wagyu short ribs. They have a fantastic marbling, and as you can see, these little white spectacles.

is what I'm talking about. We're gonna season them with salt and pepper, a generous amount, because they're short rib, you know, they can take it. Plus, on top of that, since they're gonna be cooking suvi, so they're gonna be cooked suave, they can take the salt as it's brine as it's cooking. Three in each bag, beautiful.

Now one of the most satisfying things in all of cooking, vacuum sealing the meat so we can toss in the suvied bath. Perfect. This goes into the suvied bath for about eight hours until it's cooked. Ow, that is hot. Ah, I got burned.

These short ribs have been. going all day. As you can see, we render a lot of fat and we got to get rid of that. So I slice it open and we drain all of it out. That right there is liquid gold. Put this on toast and it's going to be the best butter of your life. So far none of the short ribs were able to stay on the bone. That's how tender it's become. To finish these off, we're going to bring them outside to the grill. You can tell how long this video is taking by the fact that we're only on level five and it's pitch blackout. We're a quick sear. We've got a beautiful sear and these short ribs are extremely tender. Just look how easy that breaks apart. But I want to move on

to level six because we've got some crazy things coming. For level six, we're making Wagyu ribs, and Gougu woke up really early this morning when I was still asleep and prepped them. When Nick was dreaming about ribs, I was making them. So I put them on a smoker at 275 degrees Fahrenheit and they've been cooking there for about three to four hours. They're fully cooked right now.

They're extremely tender. These are back ribs. So all we're gonna do now is wrap them up and let them rest because they're fully cooked. Now that they took a nice nap, we're gonna take them out and dredge them in barbecue sauce. So far by the looks of these, I'd probably call them more of a level four ribs.

This is what's gonna bring them up to level six. We'll soak up a bunch of our barbecue sauce and then onto the ribs it goes. I like to think of this as mopping the floor but with barbecue sauce. It's pretty fun. Let's do a quick taste because it's time to move on to the next level.

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A little bite is perfect. For level seven, we're making a Wagyu burger, but not just any Wagggy Burger. We're making a Juicy Lucy. A juicy Lucy is a stuffed cheeseburger with the cheese inside of the burger instead of on top. So if you think of a chocolate lava cake, we're going for that, but instead with a cheeseburger. In order for the cheese to melt very, very fast, I made some cubes. Me that cute boy. My theory is that it's gonna get really, really melty. And then we cover it up and tighten up the edges. And the juicy Lucy is now ready.

This right here is not easy to cook, and that is one of the reasons we've picked it as level seven. I wouldn't say it's as hard to make as the briskey you'll see shortly, but it's not easy to do without the cheese bursting out before you're done. The key to keeping this cheese in is gonna be to get a hard and fast crust. Once we've gotten a nice crust on the bottom,

carefully and quickly flip. To finish off this burger, we need the butter base. This will help us cook our burger the rest of the way through. To finish our burger, bun, lettuce, then our burger, tomato, some of our homemade sauce. And the bun. And now for the moment of truth. Oh yeah.

This is probably the juiciest burger that I've ever seen. Cheers, brother. That's a juicy burger. For level eight, we're heading out to the grills because we've got this waggy tomahawk to cook. I'll season it up real quick with some nice salt and some black pepper. Down onto the charcoal goes our tomahawk, and it's time to see it. I will say one of my favorite. cuts of meat is the tomahawk because this cut that Google's doing right here is a rib

and here is the reason why because that is the eye of the rib after this we do have a brisket that's been cooking all day so stick around to see if that thing squirts because sometimes they do so say stick around and see if she's a squirt no we are cooking today with the king of all steaks so naturally he did cook it to a perfect medium rare the only way to have steaks this is gonna be a good bite this is gonna be better because it's the cap oh Try this one. I feel like there's more juice than steak.

Wait until you see the brisket. For level line, we got our hands on a 15 pound waggew brisket. But they do take a while to cook, so once again, Google woke up very early this morning, trimmed it all the way down so we had a nice, beautiful looking brisket, seasoned it all over with salt and pepper, and tossed it in the smoker with some hickory wood. Wow, we got the brisket ready.

It has been smoked for four hours. We got the color we want. However, it's not fully cooked yet. We must tenderize. it and for that we're gonna wrap it up what do you think Nick so a brisket is something very very special already just cooking it and cooking it properly but when you got a wagg you is just extra special because the amount of marbling there is in this thing just wait sorry you're all right Nick Nick Nick

is so passing out because of the smell is intoxicating the pepper come on Nick I'm good so now you see I wrapped it really tight like a baby and we're gonna put it back in the smoker when I said I'd cooked a lot of waggues in my life, I mean it. I've cooked every single thing you can think about that is waggill. And even though trying all the waggues out there, brisket is really, really tough to be.

Into the smoker, it goes at 300 degrees Fahrenheit until we get nice and tender. After the brisket spent three hours in the oven and then four hours resting, here it is. Even though it is resting for such a long time, she's still pretty, pretty hot. The question is, will she spray? Let's find out.

On to the cutting board, along with a little bit of extra Like I said, last time we cooked the brisket, things got a little messy. Oh, oh. I swear it on Guga. What's up with that, Nick? I suspect this will be no different. Okay, yeah, as you can see, she'll wiggle wiggle. Let's cut it open.

Oh. It'll real juicy. I'll cut into a few slices to see if it's the perfect brisket. The first test is whether or not we got a smoke ring, which I think we did. Next up, the bend test. It should be able to drape over my fingers without breaking, and just like that, it does. And finally, it should open and close almost like an accordion.

And as you can see, our level 9 Wagyu Brisket does. It is extremely tender. Cheers. Oh, that's the winner. But wait, Guga. There's one level left. This is going to be hard to eat. And finally, after a long day of cooking Wagyu, we've reached level 10.

This is olive wagyu, the rarest beef in the world. There are only 2,000 olive wagyu cows in the world, and only a few cattle are harvested each month. Their feed consists of dried, pressed olive peels, which gives this beef its incredible flavor. And no, this is not a joke. even won the Wagyu Olympics. In fact, Googood, didn't you compete in the Wagyu Olympics? I did. I came dead last, baby. I'm very excited to taste this once again. I've tasted before and this is as good as it gets. The marbling is just about as perfect as you'll ever

see on a piece of Wagyu. And it cuts like butter. This meat is so special, we gotta keep it real simple. Just a little bit of salt and pepper. It's good enough. This is going to be a satisfying sizzle. And for number two. It's already time to flip. Down this goes onto our plate, but we're not finished yet. Naturally, we also had to get some royal et cetera caviar, which is also perfect. They say not to use metal spoons with caviar, but it ships in a metal tin.

I'll take a nice big scoop of caviar for each piece, and onto the waggoo it goes. This right here is a combination of all the bests of the best. And we'll finish with this almost 24-carat gold leaf. Google, you couldn't seriously, we have the most expensive wagging in the world. You had to get 23.75 karat gold. Nice, oh, yes, yes.

All jokes aside, gold ads, absolutely nothing. Just look at any one of Salt Bay's restaurants. Everybody betrayed me. I fed up with his world. But for aesthetic purposes, we're going to use it today anyways. And that right there is a bite of the best Wagyu in the entire world. Level 10 is no joke, but enough talking. Let's give it a try. Cheers, buddy. Hmm.

That is a bite to remember. That's definitely the best Wagyu bite I've ever had in my life. I'm glad I had the Wagyu Master here with me today. This is delicious, everybody. Go check out Google's channel, link in the description below. And don't forget to subscribe. so we can catch court. See you on the next one everybody.

Mani, get out of my kitchen! Mani, you're fired.