Nick DiGiovanni - I Cooked A Whole Wagyu Cow

Episode Date: August 19, 2025

This was the most intense wagyu experience of my life, and it's a day I'll never forget.

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The conditions apply. Wagyu is the most prized beef on the entire planet. And today we're going to do something that, to my knowledge, nobody has ever done before. We're going to cook an entire Wagyu cow. But the real challenge here is finding that much Wagyu, and fortunately I know just the right guy. Guga! What's going on everybody? What's up Nick?

Guga here knows more about beef and Wagyu than anybody I've ever met. I actually cook quite a few, I must say. More than quite a few. Google, I really don't want to keep people waiting here, should we show them? Yeah. Check this out. everybody. What we have here laid out on the table is an entire Wagyu cow. Google, can you explain some of this? Every single piece there is, we have it right here. So here we got neck meat and that's

brisket and then we got flat meat, we got decon, we got ox tail. I don't know what that is. What the hell is that gupa? Mani, mani, you're fired, get out. So Google, what we have here is not technically an entire cow that would break the table. Exactly and on my pocket. It would be at least what, $50,000? Maybe even more. or a full wagner, a five, pout. Oh yeah. More than that. Oh yeah, yeah.

Okay, so we don't want to spend the amount of a nice Tesla on a wagon account. That's right. Let's just say that. I'd probably rather pick the car at that point. Yeah, I agree. But what we have done is found virtually every single piece we can find in the count

and laid it out across this table. Correct. Every single piece that we have is wagging. We have some very exciting pieces. Some others, not that exciting, but I can't wait to see how it's gonna turn out. But we really do. We have a lot of pieces that even I have not tried myself. We have the cheeks up here from right there on the face.

That's crazy. We have the ox tail, right? Exactly. Yeah, one of my favorite pieces of meat too. I can't believe the tail can get that thick. Look at how thick that piece is. Yeah, it starts all nice and thick and go nice and thin in the end. That's crazy.

We have a little funny legs here with the bone marrow. Exactly. Which if you haven't tried bone marrow is one of the tastiest parts of a cow. Beef flavored butter. Just think of that and it's amazing. And we can't forget my favorite piece of meat pecania. I have never had pecanon. Well, you're gonna have it today for sure.

So today we're gonna be spending 12 hours at least, right? Maybe more. Probably more. 14 hours to 15 hours. It's all hands on deck and we're gonna try to cook this entire Wagyu Cowder taste as many pieces as we possibly can. Which one are you mostly excited about? Cut the cam.

Oh, come on, come on, man. Cut the camp, cut the cam. And Google, after we try all these pieces, I wanna sit down with you and talk about what we tasted today and kind of rank them out to tell people what our favorite parts of this Wagyu Coward because I don't think anyone else has gotten to experience what you and I are about to try.

Absolutely, I can wait to try them all at the same time so we can rank which one is better. Let's get cooking. Alright, let's go. Got a lot of work to do everybody. So let's pick out all the pieces we want to start cooking. Okay. So what's gonna take the longest here?

What do we do? Brisket and we're definitely cooking the brisket. That's a no brain. Alright, so I'm gonna smack this on the tray. That's gonna take the most. How long does that take? That one is gonna take about 12 hours. Oh, dear Lord.

Okay. Okay. I actually personally really wanna try the cheeks. Yep, let's go. Goatheal. Amazing. A must. We need to talk about it to people and how good it is.

Yeah, absolutely. One of my nephew's favorite thing, Angel, he loves this thing as well. loves this thing as well. Let's take the bone marrow. Definitely piccana. We have to cook Oh I know. I know you're gonna. You're okay over there holding all this? I don't know if I'm gonna make it. I don't really know if I want to do the intestines at least not to start. Alright yeah, if we have enough time let's cook it too. Do we have enough time to cook the ox tail? Definitely put it in here. Absolutely. Yes 100% okay let's try. Oh my god it's getting heavy Nick. Oh god it's your workout for today. You told me you've been training. Goo actually used to be a Taekwondo master so he can definitely hold this tray. I'm not the one that

There's nothing, I'm just joking. I know, you can't get the heck out of anybody. Alright, what else you're cooking? Absolutely, tenderline, come on. We gotta have tenderline. This is where Philea and y'all comes from. Exactly. People don't know that, but this is where it comes from.

This big old piece right here. Yep, yep, yep. Nick, come on, bro. And last but not least, uh, wait, where did this go? Seriously? Let's go. Let's go. Start grabbing.

You grab that. I'm gonna go with the big old penderloon, okay? And I'm gonna go with the brisket. This thing is a real, just a walker. I know, that's a thick piece of meat right there. Alright, so let's begin. This is probably one of the craziest meat experiences I've ever had in my life. It's gonna be very, very nice piece of meat. Again, this is nice because this isn't too hard.

I gave you the tough job. Yeah, this one is no good. So the first thing's already done. Yeah, absolutely. So here's what I like to do. This part is the fettiest one, so I take out the whole external fat because the intramuscular fat has too much already. This one here, we're gonna leave it because it's the lean apart. We want this thing to cut open and just be juicing.

This is gonna be the waterfall. of Wagyu right here when we cut out of squir juice exactly okay I love that so piquina we're going we're going we're no joke so pekinia to keep a traditional I only season with salt nothing else no garlic powder no black pepper and nothing this is going to be the best piece of meat you ever eaten naked tell you right now I'm excited bro what you're done your salt bay or something I am and this right here is ox tail and if you look really really closely you can see that little middle piece that was part of that tail. So we're gonna brace it. Absolutely. And it's gonna take a little while. We can get it or we can pressure quicker like you say. Okay, perfect.

It all depends on time. Okay, good. This is good. If you haven't noticed yet, these right here are not actual cowballs. Unfortunately, it was just two last minute. That's right. We didn't have enough time to get the real deal. But this is much better. This is a Japanese wadu, a five filaminion, as good as a gasp. These are the nicest balls you are ever going to. Way better than any balls. is that what you just did you're fire so we have finally prepped everything out go go with the rest of the pieces that we have on the table we don't have to do any prep for so those are all ready to cook correct and all this here is

gonna be cooked in a completely different way every single one of them I'm so excited for this one is broil this one is barbecue we're gonna cook this one of the grill we're gonna actually brace this one right here this is gonna be straight up butter based everything is different everything I love it are you ready yeah let's go got a lot of work to do all right time for the brisket because this is what's gonna take at least 12 hours this the longer right here yeah We're gonna cook this yeah, we're first gonna smoke this beautiful brisket here just to get a nice smoky flavor. That's it. That's it. That's it. That's it nice smoky flowed. This thing is hot as the hell. Okay, we got the brisket and the smoker. Next up because we're cooking all of these in different ways is

Oxdale pressure cooking. Yes. Pressure cooking. And then we cover up the pressure cooker and how long? About an hour. All right now it's time to brace. This is our third different cooking method we're starting today. Absolutely. Right. Beef cheeks. Beef cheeks. So we're brazing these because we have to like let these break down. Yeah, absolutely because if not it won't be good. Okay. So Guga's got a bunch of other meats already cooking outside and now we have number four suvite. Exactly. I have to say suede is one of my favorite ways to cook meat. Isn't it? It's perfect. It's going to be juicier than mani. And of course, oh you're juicy mani. I love I love Guga. He gets me.

I'm going to be suveeing them at 135 degrees Fahrenheit for two hours. We got a lot going on. We got Nick back there with a petite steak going. This is we're going nuts over here, but we're cooking every single thing like crazy. It looks like some of our first meat is finishing cooking and we got the pressure cooker. Oh, let's not that at all. No, no, no, no. Cut the camp. Time to open it up and let's see it. Oh my God. Take a look at that. Look at these. Can I take one out? Absolutely. God. It's falling off the bone. Exactly. Oh my. Look at this. I'm not even touching it. That's what you want. Are you kidding me right now? That is the bone. I put in zero effort just now with a fork and the bone came right off.

Sir, after, look at it. It's time for a little checking on our brisket here. Oh, we're looking good, Nick. I would say another three hours, then we wrap it. How long we're going to take if we stuck man in here? Alright, now it's time to cook these filets, right? Correct. You ready? Yeah, we're gonna go out to cast out of it.

Woo! Googa, I want to see your butter-based technique now. Go. Let's see it. One of our favorite things to do when you finish cooking meat is pour that butter right over the top. You let it sit in. all the aromatics, the butter, sit the garlic and the rosemary on top of it as well, to time everything there, right?

It's what I like to call, heaven on earth right here. Heaven on earth, let it soak in. I think it's time for us to cut into this bad boy, huh? I agree, I can't wait in it longer. Our second cut of meat. Wow, so look. Look at the juices. Absolutely perfect.

It's time for the burskate, yeah? We gotta check on it? Yeah, absolutely. It's red, oh, I think we got plenty of smoke already. My God. Why don't you take a look at this now, hey, baby. Hit me, drop it on me.

Oh, oh. Oh, baby. I'll explain. It's jigging it, man. All right, very good. Let's focus over here, everybody. So, come on. You said let's focus.

Seriously? You're your ringtone on. Take it on my pocket. Take it on my pocket. What is flashing? Stop it. We're gonna wrap this actually quite a few times. So based on weight, this now goes back in the oven until tender?

Until tender, until we can poke on it and there's zero resistance. That's when it's ready. Now it's time to open the cheeks. Who's she's? Yeah, yours. What? for a while and these are brazed yes correct extremely tender very fatty I know so good look it's gonna make me cry oh pull open the cheeks look at that

this is one of my favorites given the title of the meat wizard meat wizard it is right up there all right let's go it's been two hours on the picagna yep now we got to take them out sous-vieve baby look at the juice let's go flame throw them absolutely the becana has a beautiful crust it's golden brown slice it up yeah let's slice it up right now. I just want to hold this up for a second and show you how perfectly cooked this is and also how it's dripping and glistening. This is perfection, Guva. I think you deserve this. Thank you. I do. I actually you know what allow me. Oh, no. No no. Come on. This is what salt pay does. Yes, correct.

F*** that guy. Now we're gonna cook the filamignon A5. Now instead of using regular fat, I recommend using Japanese 1-2-8-5 fat. Let's do it. If you remember earlier in the video we have these presented as something different. It's the best part of what we're going to eat today potentially. And the most expensive. Is it really? Absolutely by far. You got to protect the pound per pound. It's already time to flip. Yeah exactly only only like look at that 40 seconds because there's so much good fat in there that's what we're looking for it. I look at this piece of meat right here and I think perfect. Absolutely. I agree 100

percent nice golden brown look at that. Did I slice in right against the grain? Make sure we get a few nice cuts. I don't think meat can get any better than this, Guga. What do you think? 100% agree. The brisket is out of the oven. Now we're just gonna let it rest, but by doing that, we have to wrap it really tight.

In a towel? This is the real deal. Why are you making fun of it? It's so cute. No, I love that. Let's get two hours. Two hours. Everybody, I know this is taking quite some time,

but this is our last thing we're gonna be cooking today in a different style to show you. So for this last style, we're gonna broil on high for 10 minutes. Let's go. Check out all that beef butter, everybody. This is beef butter. Look at that. Use it just like regular butter. The moment we have all been waiting for.

Exactly. The brisket. All right, let's unwrap this thing. Took a line. Here, you take the bottom out. Look how juicy it is. Oh my god, what? It's wet.

Watt. We wrapped it a million times. I know. Oh, it's soaked. It's not wet. It is soaked. Yep. And now for the big reveal.

Go-Good, that's one of the best smells I've ever experienced. Look at all the juice. Watch out. Oh, it's falling. We don't want to lose that. So I can easily just come in right now with a syringe and just fill this thing up with juice Oh yeah, you better get 20 of those. Look at this. Oh Oh

I swear it on Google. What's up with that Nick? Your syringe is not enough for me look at this. Oh my gosh. So it's time to move the brisket over to the board Wow, she wiggles. She's thick. She's thick boy. Oh my god. Hey, you're cheating. I know, right? Wow, that's how you know you cooked their rice is work. All right, Couga. That was a marathon, Nick. We finally get to sit down. Yeah, and enjoy our labor over here.

Which one you want to try first? I'm excited. Oh my God. First of all, can I just say that that is one of the most tiring days of cooking I've ever had? That was a marathon, for real. And I've worked in three restaurants now, and it's crazy in a restaurant. This was maybe worse. It wasn't even crazier, right? I mean, come on, we cook the whole cow, man.

We cook the whole cow. We have all our favorite cuts in front of us. Yeah, a lot of them, we just got ran through it because we couldn't put everything. It's gonna take too long. You do not want to watch us cook an entire cap. Yeah, exactly. It would take too long. But we did. Yeah. And cheers. Cheers. Cheers. I already know which one is my favorite, so it's up to you. Okay, okay. Let's try the ox tail first. Let's go. Very tender. Super tender.

Extremely tender. Ready? Cheers. Butter. Come on. That's delicious. It reminds me a little bit of a brisket and texture. Yeah. I don't know what it pulls apart a little bit. And the fatiness is the stickiness is delicious. Tons of collagen, almost like you're eating a lamb shank. Exactly. Really, really, really good. All right, let's jump over to this. Oh, let's go to here. Here, you ready for this? Yeah, yeah, yeah. Japanese.

Well, you call this one something else, right? These were the balls. Really? Ready? Ready? A 5 wadier. Oh, oh my God. You don't have to chew.

In fact, you don't need teeth. You don't exactly. And I'm 95 years old, I can view it to my fruit. You're just going to eat this one. I'm going to chew with my gums. There's a good reason why I call this one the god of steaks. Is that what you call it? Yep.

Fat, as can be. Yeah. We're not eating giant pieces because this is a lot of meat, and we've been picking throughout the day. Let's be. Yeah, come on. Okay, this one right here. What is this?

This one is butter-based tenderloin. The butter makes such a huge difference. I feel like it keeps getting better through this. The butter just makes it so much better with a little bit of garlic and thyme. Mmm, delicious. Good, better, even better. Let's keep going. Oh boy.

Let me just say that I have never seen anything juicier in my entire life when it comes to food. That's not supposed to be juicy. You think a watermelon yet it's going to be juicy. But brisket, of course, it's going to be juicy. going to be supposed to be juicy. This is like exceeding it was going to be a waterfall. This exceeding my expectations by far. Okay. I was kind of joking that I said it was going to get better and better and better. That's I could leave right now and nothing else is going to get better than this. I promise you right now. That's a top three bite of me I have ever ever had in my life.

That's insane. 10 out of 10 is very low for this. I'm telling you right now. This one is a hundred out of 10. The flavor, the texture. The smokiness, not too smoky, just perfectly smoked. That's important. The juiciness. The juices added this world. I want to try the bone marrow. Okay. Can we do it? Yeah. Go right in and scoop it out. For those of you that haven't had bone marrow before, go to the market. You're going to see it on the shelf. You can buy bone marrow from a lot of normal markets. Yeah, for sure. They have it everywhere nowadays, which is a good thing. It's just beef butter. Come on. Come on, everybody. This is amazing. I'm gonna have a hard attack. Oh yeah.

What the heck, Buga? Can I live here? Yeah, for sure. What is this? Bikanya. We did try that already. We got a little sneaky Yeah, but here, let's go again. Come on. What this kind of reminds me of is something that you could actually eat a good amount of sit down and have a steak You can't sit down and have a steak of this stuff. You can't really do that with bone marrow obviously. Yeah, you can do that with ox tails too rich This you can have a piece you could cut into it. You can enjoy a dinner with some potatoes on the side with some greens whatever you want and that would be a great full steak to have That's a meal. You're absolutely right. If you haven't tried pecania, I would go check that out because I had it before Chef's kiss. Amazing. If I'm being totally honest right now, I can't eat any more meat Yeah, me too. Yeah, it's something about meat that just fills you so much and it's so heavy And let's be honest we've been tasting it as soon as we'll take a little bit of slice because it's too good

Well whole day. Yeah, have you ever cooked for the holidays? You just realize that you sit down at the table and you're already full Exactly exactly Google I think we should really really quickly after trying all this waggy from an entire Why do you count today tell people what our favorite few things are I'm gonna have you go first this one right here I'll put it as number three even though it's one of my favorite steaks to eat but it's a lot very very rich now the piccaio will definitely be number one so the number two will be three two one taking everything into consideration my list is gonna be actually very different from yours which I think is cool okay because everyone has a different taste and that's totally fine right number three I am going to go with the filet mignon the tenor Fantastic. Yeah. I think there is something to be said about cooking it with that garlic and the thyme and the rosemary That kind of stuff with the butter right doing that to it totally changes the game so this may be a different answer if we didn't do that to this right here

But something about that all around is fantastic you cannot go wrong with butter time and garlic. It's perfect every time and anyone can go easily do that at home Yeah, number two I'm gonna have to jump to I was gonna call it the balls but it's not that So we agree on the second one then we absolutely agree on the second one it is absolutely fantastic except I don't agree with you on the first one. Oh, which one is your favorite? The first one, by far, this one absolutely. I already know.

This one completely spanked me, unlike any way I could have thought it would. The brisket. The brisket was insane. I just haven't had anything like that before. I know. I agree with you 100%. See, this is the thing with this cut of meat.

If you grow up eating it, you crave it, you know the taste. This will never be beaten for me. I don't know what it was about the brisket. It's one of those things that there's a good amount of effort that goes into it, except not that much in a weird way, because you're letting it do most of the way. work itself, but it seems to require equipment that a lot of people won't have.

It takes just kind of a level of skill and knowledge that most people haven't learned. Yeah, it takes a little bit of skill to do this one perfectly. Yeah. But now I've at least been able to watch you and learn about it, understand it. So I love that. Yeah, it's good. I cannot believe that. I mean, that's like one of those things that I will remember being in this studio garage. I don't know what you call it and trying that for the first time and the second time and the third time. This one you will never forget. Absolutely. Google, I cannot thank you enough for letting me not only come into your house to your studio today but also to take I don't even want to say how much wag you yeah just a little bit Google genuinely is one of

the nicest guys you will ever meet but also perhaps more importantly to some he's the king of all meats king of all steaks thank you Nick thank you thank you if you haven't seen google's channel before which I'm sure many of you already have definitely go out and check it out right now there's a video of me on there that we posted pretty recently too but in the meantime I think you and I can both go into hibernation for a little while I think so yeah we did it Good. Happy cooking.