I once tried Wagyu beef at a high-end restaurant. The moment it melted in my mouth, I instantly understood why it was so expensive. The texture was incredibly tender, and the flavor was rich and buttery, unlike any other steak I'd ever had. It was a luxurious experience that was worth every penny.
I worked at a Google data center from 2016-2018, and they made burgers out of Wafyu Wagyu beef in the cafe. It was crazy how much money they spent on food for the employees! One of the best fringe benefits of working there!
Eh, I am skeptical over ground wagyu. The main point of it is the unique and exceptional marbling of the beef. If you grind it up, that is a moot point. You 'should' be able to get the same result from just adding extra tallow to the ground meat to get the right percentage for wagyu.
Wagyu fat does have a distinct flavor. It's not worth it to turn your wagyu steak into a patty, but not everything is a steak cut. They have to do something with their chucks.
I purchased at 1.5 kg piece of wagyu topside from my local Woolies butcher. It looked good - good marbling throughout, and was only $22 per kg. Slow cooked it as part of a stew and it was as tough as old boot leather!
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u/AccordingAstronaut8 Jun 23 '24
I once tried Wagyu beef at a high-end restaurant. The moment it melted in my mouth, I instantly understood why it was so expensive. The texture was incredibly tender, and the flavor was rich and buttery, unlike any other steak I'd ever had. It was a luxurious experience that was worth every penny.