Wagyu beef fat and flavor is nowhere near the same. Also if you're mincing wagyu you're doing it wrong.
by Icy-Soup-98011 week 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 Anonymous1 week ago
Yeah, a $50 wagyu beef hamburger? No thanks.
by Mountain_End_38171 week ago
There is no burger in the world I would pay 50 bucks for.
by Anonymous1 week ago
Inflation is a bitch. In 50 years everyone's gonna be eating $50 burgers
by Melodic-Guidance1 week 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 Marvinwebster1 week ago
I have, kobe beef sliders at Charlie Palmer's.
by Anonymous1 week ago
I've had Kobe burgers too. But I suspect they weren't actually Kobe beef.
by elliottbartell1 week ago
Kobe Bryant just liked them
by Lehnererling1 week 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 reece001 week 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 Noah391 week ago
I wonder why they don't sell it as "Wangus"... 🤔
by Anonymous1 week 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 Kreigerfilomena1 week 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 Anonymous1 week 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 ariane401 week ago
You cant just ask for something without being cheated & laughed at.
by presley821 week ago
Part of a tomahawk is the show and it's nowhere near 2lbs of bone. A typical cut is 2-3lbs.
by milleralexander1 week 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 Anonymous1 week 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 Anonymous1 week ago
Ground Japanese beef
by Anonymous1 week ago
Why don't we just clone waygu. I feel like then we can ground it or not
by SwimmingRepeat1 week ago
What else should you do with the trimmings? Throw them out?
by adellamarks1 week ago
Waygu steaks are a waste as well.
by SensitiveFix1 week ago
Best burger I ever had was wagyu ground beef. I miss that burger.
by Svandervort1 week 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 Anonymous1 week ago
It's to my understanding wagyu is just the Japanese term for beef, so it says nothing about the meat's quality.
by Icy-Soup-9801 1 week ago
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