Wagyu Beef and a taco kit

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fabelhaft-gurke@reddit

Pro tip: add a can of diced tomatoes instead of just water when mixing in your seasoning packet.

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OneTrip7662@reddit

Sauté some onion in the pan before you add the meat too.

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Generalconversations@reddit

They just put “wagyu” on everything these days huh.zz

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Well Wagyu is the cow that meat is coming from. It's normal to state the kind of cow your meat comes from when it's not the most common cow like the Holstein-Friesian.
Do you also get offended by having Burgerking advertise they use Angus cows

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roughczech@reddit

Why would you out anything spicy on wagyu beef. You might as well get a flank stake. You won't taste the difference.

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chris00ws6@reddit

Your not tasting the difference in the ground beef either so it really doesn’t matter it’s just a word not like it’s Japanese A5. Also *steak.

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Generalconversations@reddit

No YOU don’t taste the difference, but those that know the difference do taste it.

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Ok_Copy_9462@reddit

By definition, they would have to taste it in order to know the difference, so what you've just said is a tautology and functionally meaningless.

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Generalconversations@reddit

Trying to create a “gotcha” moment on Reddit is hilarious

I promise you, anyone that knows Wagyu beef, is NOT buying it from Walmart or any chain grocery store, so no, they don’t gotta “tAsTe 2 n0 tHe D1FfEreNcE” they just gotta know a place that’s known to sell cancerous 3D printed food wont be selling quality Japanese beef.

Try again.

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Happyberger@reddit

Waygu is just a breed(4 breeds technically) like any other. They're not all Japanese, the vast majority of it that you see in America is "American Waygu" that is cross bred with Angus cows and is much lower quality on average.

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2bags12kuai@reddit

Yeah there isn’t any regulation

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Uchihagod53@reddit

It's like pairing a nice glass of Château Léoville-Las Cases with McDonald's

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DesperateSmiles@reddit

The prepackaged shit marked wagyu that you can buy is not real wagyu, it's just glorified regular everyday beef that they can get away with selling for more.

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tunachilimac@reddit

Wagyu ground beef especially is a scam. The appeal of wagyu is the fat marbling. When you grind it up you negate that. However they know they can charge more for the scraps left over from butchering wagyu beef because most people don’t know better.

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Happyberger@reddit

Same with Waygu tallow. Idiots pay a premium for it when it's the exact same as any other rendered beef fat that you can get for pennies a gallon.

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Aegis_Of_Nox@reddit

Came here to say this. This is just extremely high fat ground beef.

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DonkeyTron42@reddit

There is a line of cows called American Wagyu that originate from Wagyu cows that were smuggled out of Japan. But yeah, it's mostly Marketing.

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Dulcenia@reddit

Yeah this is just showing you wasted money.

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yesyesitswayexpired@reddit

It's a classic pairing.

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onionleekdude@reddit

Wagyu ground is a scam 99% of the time, and the other 1% its a waste of Wagyu.

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PermanentTrainDamage@reddit

Especially ground wagyu, that just means they tossed a bunch of extra fat in with the cheap cuts from Wagyu cows. Wagyu is a breed.

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Natural_Ad_7183@reddit

Nothing wrong with ground wagyu. There’s scraps from cutting just like any other breed. I’m just not paying extra for it.

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PermanentTrainDamage@reddit

Sure, it's as good as any other fatty burger. Great for sausage making combined with extra lean meats like rabbit. Just not worth the price.

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Natural_Ad_7183@reddit

It does have a milder flavor if you’re into that, and fwiw you can still get it ground to whichever ratio for standard issue burger/chili/etc duty. Costco has a Wagyu version of their frozen burger patties that’s usually the same-ish price as the other varieties. I think they’re 75/25. Ground Wagyu is almost always American Wagyu, so the fat content of the meat isn’t necessarily any higher than prime CAB. But yeah, I’m never paying more for ground Wagyu regardless of the fat content than CAB etc, which I prefer anyway.

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superkow@reddit

Marketing ground beef as anything other then ground beef is just that - marketing.

Whether makes a particular muscle or breed unique in flavor or texture is lost the second it leaves the mincer.

If so funny seeing people's "perfect burger blend" of x amounts of chuck, brisket, etc. when all they're doing is combining cuts of a similar fat content into one. It's purely performative.

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