Wagyu ground meat is pointless, amirite?

Wagyu beef fat and flavor is nowhere near the same. Also if you're mincing wagyu you're doing it wrong.

by Icy-Soup-9801 1 year ago

There is a lot of meat left on a cow that isn't steak quality. They aren't grinding up ribeyes to make burger meat. So basically it's the opposite of wastefulness. Now wether or not ground wagyu is worth the upcharge? Wagyu fat does have a different taste and different rendering temperature. Neither of which, at least in my opinion, are worth it.

by Anonymous 1 year ago

Yeah, a $50 wagyu beef hamburger? No thanks.

by Mountain_End_3817 1 year ago

There is no burger in the world I would pay 50 bucks for.

by Anonymous 1 year ago

Inflation is a bitch. In 50 years everyone's gonna be eating $50 burgers

by Melodic-Guidance 1 year ago

Luckily the majority of wagyu sold isn't even real wagyu, so don't worry about it being wasted. They more than likely did just grind meat with more fat because there's no legal definition of wagyu in the USA. However there is for Kobe, which is why you'd never seen a Kobe burger (or at least a cheap one like the recent wagyu trend)

by Marvinwebster 1 year ago

I have, kobe beef sliders at Charlie Palmer's.

by Anonymous 1 year ago

I've had Kobe burgers too. But I suspect they weren't actually Kobe beef.

by elliottbartell 1 year ago

Kobe Bryant just liked them

by Lehnererling 1 year ago

Cheeseburger in Paradise, the chain restaurant that relies on you getting sloshed on margaritas before your food reaches the table, sells kobe burgers.

by reece00 1 year ago

This. Literally like 90% of the meat sold and labeled Wagyu is not Wagyu. There is no such thing as American Wagyu. There is only one area, in Japan, that produces Wagyu beef.

by Noah39 1 year ago

I wonder why they don't sell it as "Wangus"... 🤔

by Anonymous 1 year ago

Absolutely right, it's completely wasted on burgers. It just shows the restaurant is going for "expensive/luxury" sounding ingredients that half the time are either wasted or don't really go together but allow them to charge ridiculous prices. Respect your ingredients, you villains!

by Kreigerfilomena 1 year ago

Ah but it does have a purpose: to upcharge people who don't know that pretty much all "waygu" beef outside Japan is fake and probably the same quality as regular beef.

by Anonymous 1 year ago

Tomahawk steaks are the same. I used to work for a butcher shop and the journeyman in the back would cut them every once in a while when they wanted to laugh at the expense of dumb people paying ribeye prices on an extra 2lbs of worthless bone.

by ariane40 1 year ago

You cant just ask for something without being cheated & laughed at.

by presley82 1 year ago

Part of a tomahawk is the show and it's nowhere near 2lbs of bone. A typical cut is 2-3lbs.

by milleralexander 1 year ago

It makes sense if someone is grinding it at a table in front of you and you are eating it raw. In a burger or a meatball it makes no sense.

by Anonymous 1 year ago

I agree with you 💯 But also, everything is suddenly a wagyu burger. No it's not, nobody in their right mind would grind up meat that expensive.

by Anonymous 1 year ago

Ground Japanese beef

by Anonymous 1 year ago

Why don't we just clone waygu. I feel like then we can ground it or not

by SwimmingRepeat 1 year ago

What else should you do with the trimmings? Throw them out?

by adellamarks 1 year ago

Waygu steaks are a waste as well.

by SensitiveFix 1 year ago

Best burger I ever had was wagyu ground beef. I miss that burger.

by Svandervort 1 year ago

This is an entry level opinion and isn't unpopular. You can make ground beef as fatty as you want, everyone knows that.

by Anonymous 1 year ago

It's to my understanding wagyu is just the Japanese term for beef, so it says nothing about the meat's quality.

by Anonymous 1 year ago

Ok

by Anonymous 1 year ago