They sell some of the highest-quality meats on the planet, including Wagyu, and premium, high-quality meats from places like Japan, Australia, and the United States. There, you buy your meat and take it home to cook, but they also have a kitchen, so we'd get the chance to try some outstanding tomahawk, ribeye, A5, burgers, and more! Then, we'd buy some meat to take home to our family!
Inside, I met back up with my buddy Josh, who told me everything we'd try today: a 32 oz. Wagyu tomahawk, some scored Denver Australian Wagyu, a ribeye, and a New York strip steak. These are delicious and exotic cuts!
In the kitchen, Josh showed me all of the meats. They portion-cut everything fresh and vacuum seal them in case you'd like to freeze them. The meat all looked incredible! They use kosher salt because they feel it sticks the best, tastes the best, and enhances the flavor of the meat the best. After salting the meat, they grill it up!
Josh started his company after looking for a fresh Japanese A5 Wagyu steak, which can be hard to get. I had never seen a steak that looked like this. The marbling on it looked incredible. It costs $128 per pound!
The smell of the cooking meat had my mouth watering! The meats were getting a delicious crust on them and the fat looked so buttery! I couldn't wait to dive in!
I tried the skirt steak first, which was so juicy and rare! It was perfectly salted and the crust was super crispy. Next was the ribeye, which blew my mind! The texture was unreal…it was on another level and had my taste buds going nuts! The amount of fat and the consistency of the meat was out of this world. It's the best ribeye I've ever had!
Next was the New York, which was salty with some blood running through. The texture was so wild and different and oh so delicious! I loved the crust!
Then, we tried the tomahawk, was was indescribable! It was so unique and tasty. I couldn't get enough of it! The fatty layer, combined with the crust, was like heaven in my mouth! The fat was a juicy burst of pure perfection!
The Denver was next, which is the shoulder. It only cooks for 2 minutes on each side. It was super tender and much thinner. It has a nice crust on it and is very strong, meaty flavor. It's super easy to cook!
Our grand finale was the tomahawk. They didn't add any oil to the pan because this cut of meat is so special. They let it cook in its own fat. They say it's like a meat marshmallow! It literally melted in my mouth! It was unreal! You can really taste the quality! The fat was the best part!
What an incredible Wagyu premium meats experience in Miami! It's so affordable compared to a restaurant, where you'd easily spend probably $1,000 USD on the cuts of meat we tried!
Josh's Premium Meats Prices:
Skirt Steak: $25/lb 32 oz. Tomahawk: $78 each Ribeye 14-16 oz. Score 8/9: $62 each Ribeye 14-16 oz. Score 6/7: $52 each Japanese A5 NY Strip: $128/lb NY Strip 14-16 oz. Score 9: $66 each NY Strip 14-16 oz. Score 2/3: $23 each Denver Steak 6-8 oz: $18 each
My name is David Hoffmann. For the last 12 years, I have been traveling around the world in search of unique culture, food, and history! Since starting David's Been Here in 2008, I have traveled to over 1,100 destinations in 77 countries, which I welcome you to check out on my YouTube channel, travel blog, and social media sites.
I focus a great deal on food and historical sites, as you probably have seen! I love to experience the different flavors that each destination has to offer, from casual street food to gourmet restaurant dining. I'm also passionate about learning about the local history and culture.
P.S. Thank you for watching my videos and subscribing!
He's saying it's a steak marshmallow, so when you bite into it, it's like, ugh, it oozes out.
Yeah, no, and then like the aftertaste, you're like, wow.
Wow.
This ready?
Alright.
What's up, everyone? This is David Hoffman from David's Been Here
coming at you from beautiful, sunny Miami, Florida, my hometown with my father.
Today, we're super excited because we're doing a $250 Premium Meats Challenge at Josh Premium Meats.
A friend of mine from high school, Josh, started this incredible butcher shop
and they sell some of the highest quality meats on the planet.
Wagyu and premium high quality meats, right?
So from Australia, from Japan.
So the way it works here is you come in, you buy your meats, you take it home, you cook.
But they also have a kitchen, so they're gonna cook some stuff for us.
We're gonna go in, we're gonna choose, you know, tomahawk, ribeye, burgers.
We're gonna eat a few things here and the rest we're taking home to share with the family.
Are you ready?
I'm super excited.
Yeah, I really can't wait for that tomahawk.
It looks ginormous.
Let's go inside.
Josh, what's up, man?
You good?
Good.
Welcome to Josh Premium Meats. Excited to have you.
So Josh, what do we have today?
Today, we're gonna do a 32-ounce Wagyu tomahawk.
We're gonna do a scored Denver Australian Wagyu.
We're gonna do a ribeye and a New York strip.
Really exciting, delicious, exotic cuts that I think that you'll really enjoy.
Everything comes from Japan and Australia, right?
We have a mix. We have Australian, we have Japanese, and we also have American Wagyu.
So all three different countries that we can show you and show you the difference between them.
But they're all amazing in their own way.
The kitchen.
That's what we got.
Alright, so we got some ribeyes.
I'm gonna take this out for you.
We got some Wagyu skirt steaks.
We're gonna take it all out, set it up for you.
So for packaging, it's important.
Traditionally, most butcher shops will give you butcher paper.
Everything is cut fresh.
But we like to portion cut everything fresh, but vacuum seal as well.
We know that plants can change quickly.
So for that, we vacuum seal everything so it's safe to freeze if your plants change.
And you're good to go.
If not, you cut it open and as you see here on the board, everything is fresh, ready to consume.
And here we have it.
Denver, which is the shoulder.
New York, ribeye, churrasco, skirt steak, and right here, the tomahawk.
Oh my god, look at this piece of meat.
Dude, I just want that alone.
So what type of salt is that?
Kosher salt.
Again, everyone has their own salt preference that they enjoy using.
We seem to think that kosher salt just sticks the best, tastes the best, and just really enhances the flavor.
Because salt is not an ingredient, it's a flavor enhancer.
So, you know, it's important.
I think it plays a big part in your steak experience.
So we first season the tomahawk, put it on the grill.
Next up, the four other cuts of meat.
So you're not looking exactly for minutes, because all steaks are different thicknesses.
So they'll cook in different temperatures.
What you're looking for is a nice golden brown color and sear on it, evenly.
Alright David, so this is a very special piece of meat.
This is actually the reason why I started Josh's Premium Meats.
I was looking after Japanese A5 that was fresh.
Very hard to source.
You know, oftentimes, to have the freshest piece, you have to be in Japan.
Or very exclusive restaurants and whatnot.
So this is as good as it gets.
I mean, this is pure blood, full-blown A5 Japanese imported waibu, fresh, never frozen ribeye.
This is gorgeous.
It's sexy.
Look at it.
It looks like someone painted it, like just the marble.
So this is like the star of stars.
Yes.
It's amazing.
It's a very unique animal.
The fact that the intermuscular fat distribution throughout this steak is just natural to this cow,
that's what makes it so unique.
I mean, I've never seen it look like this.
No, wait till you taste it.
The taste is so unique, there's nothing like it in the world.
That's why Japanese A5 waibu is considered the best, most prestigious waibu in the world.
And what does it cost, this piece?
So this piece in our store is $128 per pound.
Okay.
He's saying it's a steak marshmallow, so when you bite into it, it's like, ugh, it oozes out.
Yeah, no, and then like the aftertaste, you're like, wow.
Wow.
Is it ready?
All right.
So what do you have to see in this one?
In this one, one, you want to cook it a little slower than the other one, because take your steak,
it also depends how you like it cooked, but I recommend the steak cooked medium,
and you want a super nice, even crust, like golden brown, and that's all the flavor,
that's the salt caramelizing with the meat.
Guys, I cannot wait to eat this food.
I mean, the smells that are hitting me right now, and we're waiting for these two to be ready,
and then we're going to have the tomahawk ready, and this, like, check this out.
Wow.
Wow, bro.
David, we're almost there, look at that little, nice little crust.
I got to say, guys, I've never seen a piece of meat like this, and the fat,
just like that big ball on the bottom of fat, it's going to melt in my mouth.
The best tasting fat.
I know.
Dude, for me, the fat is always the best.
That's butter, that's the best.
I feel like any meat without the bone doesn't taste the same.
Never.
That's why the ribs are so good.
Tastes always more flavorful, because you have the bone.
The bone has the bone marrow, has all of that, and keeps it more moist,
because you have the bone, so it protects it from the heat.
The amount of salt he's putting, my type of steak.
Believe it or not, sometimes you're like, oh my god, this guy just salted the steak like crazy.
It'll hold.
Remember, love falls when you go to flip it over.
And it's a thick piece, so it's going to take it.
Skirt steak.
It's so juicy.
Love how rare it is.
Dude, the amount of salt, it's like perfect.
Incredible.
I haven't had something like this before.
It's like a nice layer on top, you know?
The best part about that was the crust, how crispy it was.
And right here.
Oh my god.
So what was this one again?
It's the ribeye.
It's the ribeye?
Dude, what is this, man?
Think of the texture, think of the taste.
Think about the consistency throughout the entire bite.
The richness with the strong beef flavor.
It's a different level.
Just going through a different level.
Your taste buds are like, whoa, this is crazy.
It's still the ribeye, right?
The amount of fat, you were saying consistency throughout everything.
I'll say it's the best ribeye I've ever had, straight up.
And I've had some ribeyes, but this is the best.
When I first started, I had a $50 little barbecue at my house.
It wasn't a crazy barbecue.
And, you know, I had these steaks and I was like, this is the best steak I've ever had.
And when I always thought about, I wonder what the best steak I'm ever going to have is going to be.
I always thought it would be like a Mission Star Chef restaurant or something crazy.
No, it was in my backyard on a $50 barbecue.
And I put salt and the steak just took off.
And that's where you know that these farms raise for quality, not quantity.
And that's what I wanted to bring here to Miami is that this is something so unique and so different.
And it just, it was amazing.
And I wanted to share this experience with everyone that I knew.
So I'm trying this guy now.
Wow.
Bobby.
This is...
Mmm.
The saltiness to it.
The blood running through.
The textures.
The New York.
Very different.
Oh, man.
I'm sorry, I'm going to go for another piece here.
Bobby, demasiado rico.
This is just unbelievable.
Mmm.
Crust, taste, texture, everything.
I don't even know how to describe it.
How do you describe how good this is?
Unique.
It's unique, yeah.
It's like, and the fatty layer with the crust.
This is more than just a meal.
Often times we go to a restaurant, or not even a restaurant, we make something at home and it's just a meal.
This is an experience.
It's more than just a meal, you know.
And that's, you know, a true steak connoisseur, steak lover is always chasing that experience.
And we try to provide that consistently over and over and over again with good quality, sourcing from the best farms, you know.
Even though it's so many miles away, flying it in fresh and getting it to you as quick as possible.
So that your experience is top notch.
I'm going to remember this day forever.
I have the right words for this.
Heavenly.
Absolutely magnificent.
When my dad left the fat, he's watching his diet.
Well, in this case I probably wouldn't, but I have to.
But it's like amazing.
It's just like, it's a burst of just pure perfection in me.
Whoa.
You can even taste like, like throughout your entire mouth.
Right.
It just keeps going, it just lingers.
It doesn't stay in one place, it just lingers.
Only two minutes on each side, that's it.
Really quick, the shoulder.
I'm trying the shoulder.
Hey, you know, it's tender.
It's hot, you know?
Super tender.
It's a thinner steak, so you don't cook it as long, so the crust is not that sear, sear, sear.
But you still have a nice crust and still a nice tender.
I call it something between a fillet and a skirt steak.
It's a bit meatier, you know?
It's a stronger meaty flavor.
Mm-hmm.
A stronger meaty flavor.
It's not coming from the stomach, it's not coming from the rib, it's not a primal cut.
Mm-hmm.
This is an off cut.
And you saw what it looked like, you know, as well?
Beautiful.
Yeah.
It gives you that excitement of you're like, wow, what a pretty steak.
As well as easy to cook, two minutes each side.
Anyone can do this on a cast iron at home.
Nothing crazy about it, just add salt.
And it has great flavor.
For $18, you're having something that you can't order in a restaurant.
Unique, delicious, and you know, it's different.
So, $18.
The fat of the steak will render out and will melt to it.
Because this piece of meat is so special, we didn't add any oil.
We're just using the oil from the fat.
Look at this.
Dude, a marshmallow.
Meat marshmallow.
It is time.
Drum roll.
Dude, he said it.
Marshmallow.
It literally just melts.
That's unreal.
Yeah.
Let's see his face.
Too good?
I need another piece.
Wow.
It's really, I mean, it's hard to describe.
It's such a different level.
I have like no words to tell you how good this meat is.
It's just mind blowing.
Dude.
The fat, man.
I'm sorry.
Nothing like it.
I know, I know.
So, the way to explain this, David, is that you don't explain it.
You just enjoy it.
It's an experience.
You have to experience it.
Japan.
Wagyu.
A5.
This food is unreal.
Five is the highest level, right?
The highest level, yeah.
Highest level.
Always.
Raised in Japan.
Grass fed.
Wow.
What an amazing experience.
Josh Premium Meats here in Miami is unbelievable.
If you're ever in Miami, definitely go.
Delicious wagyu from Australia, from Japan.
I mean, that A5 was, like you said, just like melts, dude.
It just like pops and just like, oof.
You can still taste it.
I mean, the saltiness, the fat.
What was your favorite?
I mean, the A5 was awesome.
Every single piece was different.
The shoulders, man, never tried before.
Very, very affordable in terms of high quality meats.
If you're gonna go to a restaurant and eat like we just ate, we probably spent like $1,000.
We went past $250.
I think we spent like $360 or $370 up there just because the A5 alone was $128.
Though, I think the tomahawks are like $78 roughly around there.
All the prices are here in the video.
And guys, when you're in Miami, definitely come out to Josh Premium Meats.
He gives us some delicious meat.
If you love this, comment below.
Subscribe to my channel for more awesome travel content.
I'll see you in the next travel food adventure in Miami.
Hasta luego.
