Nick DiGiovanni - Can A Sumo Wrestler Eat A Whole Wagyu Cow?

Episode Date: February 18, 2025

I can't believe how far he got... watch to the end to see what happened! A special thanks to sumo champion Ramy Elgazar!

The Bia Rai. Embarked and profite. Embarked and celebrate. Rigolet. Publié. Savour. Admirate. And profite. Viaray.

The voice that we love that am. The Scotia Momentum Visa Infinite Plus card gives me 4% cash back on all of my monthly bills. With cash like that, I can upgrade my subscriptions to be ad-free. Because I've got enough. Distractions. Conditions apply. Scotia Bank, you're richer than you think. In front of me is all the meat from an entire Wagyu cow.

And next to me is Rami, a 10 times sumo national champion. I've broken down this Wagyu cow into 10 different sections, each of which will be turned into a different dish for Rami to eat. Rami has taken down lots of 500 pounds sumo wrestlers, but today he'll face his biggest challenge ever. You think you can eat your way through an entire waggou cow? No. I know I can!

To successfully defeat this cow, Rami must finish all 10 courses. And first up, I'll be making sushi using a strip loin. Right away, you can see this is a perfect cut of meat for sushi. I'll take about a one inch cut off the edge of this meat, and despite it being wagg you, it is so thick that it's actually pretty difficult to cut through. Then, before making the actual sushi, I'll trim off all of the edges, making sure to leave as much of the meat as possible. But don't worry, we're saving this fat to make some donuts for dessert.

Once I've trimmed it down to this blonk, I'll cut it through the center just once more, and then it's time to switch out my knife and to cut nice thin slices for my sashimi. Once I got my slices, it's time to make my sushi. First, I'll take my striploid and lay it in my hand, pressing it down just a bit in the center, almost sort of gently melting the fat down in the center of my piece. Then I'll grab my sushi rice and lightly roll it around in my hand, making sure not to press it down too hard. This goes into the center of the beef where I then shape it, flip it over, and our negri is done. Rami, you ready?

Oh yeah. Course number one is your wagu sushi. I just want to make sure that you know that all the meat that you're having today is Wagyu beef A5 Kobe, and we have the entire cow. First bite. So good. I'll cry now. You're gonna cry? I'm really happy so I feel like gonna cry.

This part might feel easy, but we have an entire Wagyu cow, and you're only on level 1 out of 10. Are you gonna make it that far? Make yours time. Want me to take some? Next! Level one, this is no challenge. For our second course, we're gonna be making a Wagyu macaron with this sirloin butt. To begin, I've finally chopped up this sirloin butt into these small Wagyu medallions.

These are the very delicate macaron. shells and to assemble I'll add some foie gras to the bottom of our shell. Next I'll top it with these sweet and creamy buttery apples, then the sirloin butt with just a bit of steak sauce and then last we'll top it off with my personal favorite, some Japanese sea urchin, also known as uni and just as if we're assembling a burger we can't forget the top bun. Rami's not the only one that gets to eat today. Yo Nick, this eating more cookie.

Your second course and the second section of the cow, he's Wagyu macarones. It's sweet and have multiple liver. You got every little possible delicious bite. You put magic inside. Can you see? Yeah, like that. It's slowly. Course number three is a Wagyu Dunbury using the chuck roll.

Because you get a nice bang for your buck, this actually happens to be one of my favorite cuts of meat. After thinly slicing the chuck roll on a meat slicer, I'm going to make a few cuts because we're going to cook it in this flavorful broth. This sauce right here is actually Linja's favorite sauce. It's a combination of Mirin, Sake, soy sauce, and sugar. In just a few seconds, it's already done, and I'm going to lay it over the the top of my rice to start crafting the Donbury. Once I've pressed all this down, I'll leave a

nice hole in the middle, and there I'm going to crack in my poachd egg. To finish, I'll sprinkle around the edges with a bit of green onion, and then the final touch is this incredible crispy garlic. I'm hungry. He's late, yeah? Neck. Yeah? Yeah. Thank you. Oh, thank you. Oh, look at that. This is a really huge bite. This is a sumo-sized bite, Rami. Oh. You keep surprised me. Have you had Dombie before? This is first time I've ever having Dumbry. And you like it Mmm so it's not gonna be the last Romney next time moving on to section number four of the cow You're almost at the halfway point what time the challenge are gonna be getting

Make it quick I get hungry dish number four using our fourth section of the cow is gonna be this Wagyu Carpacho using a tenderloin Normally I don't love tenderloin since it's not all that exciting but with Wagyu when it gets marbled like this it's delicious once this is this is thinly shave using a meat slicer. I'll carefully lay it down in the center of my plate. As you can see, I'm wearing gloves because given it's so thin, it's going to melt if I don't. I'll top this off with a nice sprinkle of salt, some fresh crack pepper, some nice fresh-cut kiwi, not just for the flavor, but actually also for the color. Some honey-lemon cherry tomatoes, where the skin has actually been completely removed so you get a nice soft bite. Some of this beautiful passion fruit jelly, which again gives us a nice pop of that yellow color, but also this incredible acidic and sour

flavor then a light sprinkle of Shiso leaf which is sort of similar to Japanese basil but I happen to like it a lot better and I'll finish it off with just a nice drizzle of olive oil course number four wagu carpacho this is really piece of art so I'm sorry for what you're gonna see now I'm making wagu fruit roll-up a wagu fruit roll-up with the wagu that I just carefully sliced into perfect thin layers you've turned it into this it's really beautiful oh my God And after now what we do? I don't even want to wait.

Listen, listen. It's fire. You don't even chew it. You just squeeze it. Where is the real challenge? Pick it quick. We are 50% of the way through this cow and Rami is 50% of the way to victory. For this course, we'll be doing something exciting.

But Wagyu Hot Stone using this tri-tip. I have set this oven to 500 degrees and in just a bit this is going to be ready for Rami to cook. To begin, I'll slice straight through the center of the tri-tip, which looks incredible on the inside. Then I'll slice off a steak and we're left with this. I'll trim off all of the edges, removing all that fat and saving even more for our wagggy fried donuts at the end. This course, Rami is cooking by himself, so I'm simply going to cut off some nice cubes like this and we'll let Rami do the rest of the work on his own. So once I've cut it into nice pieces like this, it's ready to go.

Rami, be careful, don't move. This is a 550 degree hot stone. Philly Heath from above. Be careful. This is what I talk about. And Rami? Yeah, very good. Here's the meat. Beautiful.

Try tip. Go ahead. Do you hear? Tarras Tarran-da-da-da-da-da-da-da-da-da-da-da-da-da-da-da-na-na So Rami, what else name is here? El-Gazar. What does that mean? Yes.

The beast. Ah, it's meaning butcher. Your last name means butcher? Yeah. And you're eating a whole cow? Yeah. Ha, ha. You've made it through 50% of the cow so far.

You still have half of the cow to go. I can't wait for the end when you just can't eat anymore. Can we stop talking, big a cook? Wow, okay. We've officially started the second half of Rami's Wagyu Challenge, and we'll be using this ribai to make Shabu Shabu, which is also known as Japanese hot pot. To begin, we need to carefully slice our meat, and the way we do that is when it's still slightly frozen. What's amazing is how you still see that perfect cross-section of the rib eye with every slice that we get here. Once I've finished slicing, I'll wrap it all up and place it in here for this nice presentation for Rami.

This is when the challenge really begins. Rawi! Course number six! This is a beautiful shaboo shaboo broth. It's got a little bit of shataki mushrooms, a little kombu. Where is the food? You asked for a challenge. I brought you a challenge.

Okay. I'm ready. It seemed like Chankanabi, you know, that sumo- Yeah, yeah. It's almost like... While we wait for the broth to heat up, you've been in all sorts of movies and TV shows and things like that already, right? Commercials.

I did seven seasons from Spanish Tijuana. I think I'm a good talent, much talent, all of the family. It's the grande and the famoso, you know, Cito. You speak Spanish? Pocito Spaniou. We did 200 or more live show for Sumo, and we work in some films now.

And shift too, so I'm gonna make food now. The water's boiling, so it's time, I have a trick to show you. So here's what I do, Rami. I take my, wagyu, I go like this. Ooh, pretty cool, right? And I just put it in and I just sort of, you know. It didn't work at all.

I think that's just a shower with shampoo. Okay, now we will begin with the beef. Spurreda mind. Not by his technique. To make food is really, really easy. Just enjoy it. I love all green vegetables. It's healthy.

I've been asking Nick all day for food and finally he'll bring some food. So I think the challenge begin now. I don't want to tell Nick. But right now, I feel about 30% full. I hope he didn't hear me. Keep it secret. You know what? Nick can cook so good. Nice! For section number 7 of the cow, I'm using a pecania to make a wide utataki. To begin,

we'll need to trim down our pecania. Once I cut out a nice thick steak, I'll carefully remove all the fat on the edges, again, saving it to fry those doughnuts, and then it's time to sear. We're looking to cook through just lightly on all of the outside, keeping the center nice and raw, just as you do for a tuna tataki. For a bit of extra flavor, I also want a torch. When slicing into this, if we've done it properly, it should be nice and pink on the inside. To plate, I'll lay it on my tataki, using odd numbers like I always do. And then we'll finish with a sauce made with cream cheese, maple syrup and apricot, and I'll

top it off with some nice fresh mint. Number seven. Why view tataki, one of my personal favorites. Let's see. I feel like there's no way that you're not getting a little bit full yet. Never. Really. The cow and all...

Demandance was really good in this way. Right now, even though you're pretending like you're not, I feel like you're in one of the toughest battles of your life with all this wide you count. Can you tell me about the craziest sumo fight you ever had? In 2015, I fight with Bambut. He was really, really strong sumo as Lord. Did you win? No, I beat him. We'll see if you can take down course number eight.

I will. I will. Get rid of stuff. Course number eight, a giant brisket. Served somewhat Texas. style. With this brisket, I'm going to go the classic route and smoke it. But first, I want to show you that beautiful marbling on the inside of a waggy brisket because this isn't something you see every day. I've fast-forwarded through the part of a smoking miss and Rami doesn't really want to wait me longer. But similar to our to to to-ki, I'm going to get nice, thin slices of our brisket. Wagyu brisket is a bit different, so we're not cutting it as large as we would a classic brisket, but the presentation ends up looking the same. Rami, how you feeling? Feeling good. Are you full? Be honest with it. Not yet.

But you're getting there? Not yet. Wagyu brisket. Served somewhat of a Japanese Texas fusion style. We've got the brisket, of course, that we've got some Japanese milk thread, a potato salad, all the classic sides. Fight, fight!

While you're finishing this one, I heard you like to cook. What are your three favorite things to cook? Number one, beef, number two, Tizuqshafood, number three, seafood. Ah, I like those choices. I'll let you finish. Okay. Can you help? Help me, adjust some beef.

I think I'm gonna lose to do. but I'll keep going just for you guys Nick. Nice job. Oh, what about the pickle? Okay. For our last savory course you're using the final two cuts of Wagyu beef. The first one being short rim and the second being skirt steak. Once we've ground up equal parts of both of those cuts, I'll shape it into a nice patty and I must note that Wagyu burgers are the hardest burgers in the world to make given how fatty it is. And because of all that fat, we don't need to oil the pan. If Rami somehow makes it through our burger course here, I don't know how he'll possibly finish that wide new donut. Once I've got a nice crust on that bottom side, it's time to carefully scrape and then give it a nice put. I've lightly toasted off some sesame buns.

Once it's nice and crispy all around, I'll place down my paddy. And to finish, I'll place on my tomato, and nice little heart change for Rami since I love him. And I'll finish with just a little bit of lettuce for the color and the crutch. Done. I hear next made burger, so I hope it's small one.

I almost stuffed. Rami, course number nine. Cool. Is this big giant Wagyu burger. It's very delicate because it's pure Wagyu and you're not supposed to make a burger like this, but I did it anyway for you. This is really huge.

Is this the point where the cow beats Rami? Never. Wow. Do you see what is going on here? The juice. I need to go make dessert because for course number 10, I need to fry off some donuts. And I don't want to make you wait.

To be honest, I'm 95% for. Actually, 100% stuff. But I need to keep going. Wish me luck. Number nine. Where is Nick? We're at course number 10. We've made it through every section of the cow, except for the fact that you can't waste anything, and we've got this leftover waggy fat, with which we're going to make donuts. To begin, we'll add all of it into our pots and fire up the heat. While our fat melts down, I'll make my glaze. We're going to keep this classic. Just a bit of powder sugar, a touch of vanilla extract. I don't have my home-main version today.

And to finish a splash of heavy cream. Then we mix. Once that stucle can, I'll slide in my waga fat, and at this point it's time to fry off our donut. I'm being very careful to make sure that every single side is perfectly golden brown and that it gets just the right amount of that waggew flavor. Once our donut's finished, on we go to the paper towel, and now that our donut is perfectly fried, it's time to dip. It's been a long day. You're out.

Course number 10. You already ate so much wagyu today, and I think you very much passed 20,000 calories that I figured I'd let you off a little bit easy with this final course. This meal is really good. If you finish this donut, you've successfully Eating your way through an entire wag do you count. Let's do it.

Nick, I have one more question. What's that? When the challenge actually be hit? Any last words, Rami? Go subscribe so we can catch Gordor. You don't want to make me mad. Subscribe now. Lazzang sur-gillet,

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