The conversation is a dialogue from an episode of a series called "Upstart", hosted by Orkun. The guest for this episode is Mustafa from the Miten Line channel, a well-known figure in Turkey when it comes to meat.
The episode begins with Orkun and Mustafa discussing their previous barbecue video where they cooked with cheap and medium-priced meat. They mention that meat prices have skyrocketed and they aim to examine both cheap and medium-priced meat in this episode.
Orkun and Mustafa visit a butcher in Ümraniye, where they buy cheap meat. They discuss the importance of the cut and how it can affect the taste and texture of the meat. They also mention that cutting the meat vertically makes it fall apart more easily, providing a softer eating experience.
Next, they move on to medium-priced meat, which they consider to be the best quality meat available for purchase. They discuss how to properly cook this meat, including the importance of resting it and the process of sealing the meat to preserve its juices.
Finally, they discuss the costliest meats, which they describe as the highest quality and most expensive meats available. They mention the prices of these meats
Here are the key facts extracted from the text:
1. The text is a transcript of a video where Orkun and Mustafa compare different types of meat and how to cook them.
2. The types of meat they compare are cheap, medium and expensive, and they give the prices and names of each one.
3. The cheap meat is curtain meat and spring meat, which are parts of the diaphragm of the animal and are normally sold in offal shops.
4. The medium meat is entrecôte, which is veal and the softest meat that can be bought without resting it.
5. The expensive meat is local wagyu and Japanese wagyu, which are moistened meats with high fat content and very high prices.
6. They cook the meat on a grill with olive oil, garlic, salt and pepper, and they explain how to cut and seal the meat for better taste and texture.
7. They taste the meat and give their opinions on the flavor, softness, crispness and aroma of each one.
8. They recommend resting the meat for 28 days or keeping it in milk or olive oil to make it softer, and they refer to another video where Mustafa shows how to do it at home.
9. They also promote their Instagram accounts and ask the viewers to subscribe to their channels and comment on what they want to see next.