What is the virtue of Wagyu ground beef?
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I see it all over the place, at relatively exorbitant prices. My understanding is that the breeding and raising of true Japanese Wagyu beef results in a very, very marbled, exquisite steak, that the tenderness and flavor that result are worth the price. So what about the ground Wagyu? Is it just like 60/40 beef? Who wants that?
It's a rhetorical question really. American Wagyu tastes just like any other beef, it's just a marketing gimmick. It's one Wagyu crossed with American cattle and not raised the same way. It's much like an American wine can be called Cabernet or whatever if it's at least 75% that varietal. Bring in the French system. It produces much better juice.
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I see it all over the place, at relatively exorbitant prices. My understanding is that the breeding and raising of true Japanese Wagyu beef results in a very, very marbled, exquisite steak, that the tenderness and flavor that result are worth the price. So what about the ground Wagyu? Is it just like 60/40 beef? Who wants that?
It's a rhetorical question really. American Wagyu tastes just like any other beef, it's just a marketing gimmick. It's one Wagyu crossed with American cattle and not raised the same way. It's much like an American wine can be called Cabernet or whatever if it's at least 75% that varietal. Bring in the French system. It produces much better juice.
@Mik said in What is the virtue of Wagyu ground beef?:
American Wagyu tastes just like any other beef, it's just a marketing gimmick.
Yeap, that reads like a reasonable assess.
Bring in the French system. It produces much better juice.
Perhaps that too is also just a marketing gimmick. I’ll believe it after I see a few double blind taste tests backing that up.
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Last week had dinner in a beer pub. On the menu was wagyu sausages.
Seemed to me just like any other pub wiener.
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For me, even a regular ribeye is at the edge of my “fattiness tolerance”. Anything beyond that is too rich for my tastes.
@xenon said in What is the virtue of Wagyu ground beef?:
For me, even a regular ribeye is at the edge of my “fattiness tolerance”. Anything beyond that is too rich for my tastes.
Myself as well. I prefer a strip or a filet, even a prime flank or flat iron. If I'm going to have a ribeye, I want it as a big roasted slab of prime rib. As a steak it's just too rich.
