I’m seeing Wagyu Hamburgers on restaurant menus and I don’t get it.

Wagyu beef is specially raised to have a lot of fat, nicely marbled. Grind it up and all you have is ground beef with a lot of fat. Why not grind up some cheap chuck and add fat to it?

Add to that that what they are calling Wagyu here is a cross, not real Wagyu. If it's not A5 or better don't bother. But be prepared to shell out big. I never have because I really cannot see paying that much to eat more artery clogging fat.

I have always heard that real Wagyu is available only in Japan, and anything in the USA is Fake Meat. LOL. Seriously, much like France has tried to retain "champagne" as valid only for what's produced in France, Japan is trying to do the same with Wagyu.

I've never been tempted to spend that much $$ on a piece of beef (or meat in general). The pressure to not wreck it when cooking would be huge. I'll spend a fair amount for some things (halibut springs to mind) but my general limit, for a super-special occasion, would be around $40/lb-ish.

quote:

Originally posted by Steve Miller:
I’m seeing Wagyu Hamburgers on restaurant menus and I don’t get it.

Rest assured that there is nothing more to get, it really is rather pointless.

Have bought boxes of six frozen burger patties labeled as prime rib. They are good.