The history, science and taste of Wagyu beef
Adam Ragusea
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My name is Adam Ragusea. I cook in my house, and I show you how you can too (in your house, not mine). I like to use my head when I cook, but I have no time for being fussy or fancy. I post a recipe video every Thursday, and some other kind of video about food every Monday (usually with science). I also... am married to Lauren Morrill: https://laurenmorrill.com/ write music: https://soundcloud.com/aragusea make silly podcasts about music with my friend Meg: https://megandadamlistento.wixsite.com/website am a dad: [They're not old enough to have links yet.]
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Thanks to Crowd Cow for sponsoring this video! Get $15 off your first order and an extra 5% off everything if you become a member: http://crowdcow.com/ragusea 2018 journal article giving overview and history of Japanese wagyu beef industry: https://www.ajas.info/journal/view.php?doi=10.5713/ajas.18.0333 2017 journal article linking wagyu's distinctive odor to its unusual fatty acid content: https://pubs.acs.org/doi/abs/10.1021/acs.jafc.7b02843#
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