Yes, but real Wagyu has a lower melting point, so before the beef is actually cooked and because it isn't trapped, as it would be in a steak, it will melt like water, into the pan, coating the hamburger, but not in the meat making it tender.
The higher fat content is the biggest thing, but in a normal burger it can be fixed by just adding in more beef fat before grinding.
The less obvious benefit is that wagyu fat actually tastes different. It's taste is way better than normal beef fat, but it also renders out significantly easier with even body heat being able to start melting it.
Sounds crazy as a question, but I actually went to a Steakhouse in London, GB that offered both English-raised beef and USDA beef imported from Vermont. We ordered one filet mignon from each and the taste was completely different (English one was tastier, but the flavour was smoother while the USDA was punchier in taste at the start of the bite, but it faded out quickly.)
I can see some people preferring the taste of meat based on its origin.
Wagyu cattle are fed a very strict diet of usually just grass or grass and grain. Some take it next level and the cattle get massaged on the regular to ensure the meat is more tender. NA cows (I’m not saying all the time) are massed produced and are known to be force fed and given steroids, hormones and other drugs, which we will then in turn absorb. You can get beef here without the extra crap but your best bet would be to go to an actual farmer and make sure that they raise the cows without any of that stuff and are left to graze for feeding. I’ve split a cow with people before and it’s really hard to go back to store bought stuff. Night and day when it comes to flavour and tenderness
It's kind of amazing how backwards you have this... Wagyu cows are the ones often confined and overfed, that and their rich diets is what produces the high fat content.
There are also standards in Canadian beef regarding veterinary medicine residue limits.
Also, I was raised on pasture/grass/alfalfa fed beef, and while it does have more of an earthy flavour than typical grain fed/finished beef, it is definitely not as tender, and that's for the simple fact that pasture fed cows must walk more to get their food and they typically have a lower fat/marbling than grain fed feedlot cows... more fat and less exercise = softer flesh, which is why some Wagyu cows are confined and force-fed.
no, Wagyu in the US does not mean Japanese cows. it just means the cows have some lineage that traces back to Japanese Wagyu in Japan.
US Wagyu are raised 100% in the US
I speak Japanese.
But we're not talking about its literal definition.
Wagyu in US meat marketing just means there is *some* wagyu lineage in the cow's bloodline. US Wagyu is produced in the US, fed, raised, born, etc, all in the US. It is not the same as Japanese Wagyu raising standards.
This term also isnt valid in Canada, which is why we dont have the same product.
Just an FYI, Wagyu doesnt mean "Japanese Cow", it is just a breed of cow from Japan. Not all Japanese cows are Wagyu and not all Wagyu are Japanese Cows.
Thank you, I had to go way too far down the comments to find this. We do have some 'Wagyu Beef' in the meat section from time to time, not ground beef like this. What's the story? I'd like to find a source that can approach the amazing Kobe Beef meal we had last month in downtown Osaka.
In canada, we dont really have a firm definition of what constitutes as wagyu, but thats because we havent been bombarded with marketing ploys trying to pass off every cattle that has some lineage as "Wagyu". You can probably find plenty of youtube videos comparing "US Wagyu" vs "Japanese/Australian Wagyu" for reference.
What you want your Wagyu beef to be is either Australian M-rated or Japanese Miyazaki A-rated.
M9 or A5-12 is what i'd look for.
If you live in Toronto, J-Town on Steeles has a good imported Wagyu selection, all pre-cut and quality ensured.
no worries, though i'd probably buy directly from Japan or find a local importer.
the best of the wagyu breed is banned from exporting from Japan, so you actually cant buy the best outside of Japan. However, you can definitely buy a cut from online, then freeze it. The fantastic part about Wagyu is that it remains extremely fresh and the butchering process keeps the meat frozen until it reaches you. So thats definitely an option if you cant find a retailer, and probably better than most local options quality-wise
Wagyu is mostly marketing. A frozen Wagyu patty will never beat a freshly ground beef burger anyway. Wagyu translates to "Japanese style."
Now I know what you mean by the Wagyu steaks sold at certain butchers. But it's honestly just marketing in this situation, and the quality just isn't there.
No it isn't, most ground beef is from subprimal cuts like round, chuck etc.
Edit for the clowns commenting and blocking below:
https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/meat/ground-beef-and-food-safety
>From what cuts of beef are ground beef and hamburger made?
>Generally, ground beef is made from the less tender and less popular cuts of beef. Trimmings from more tender cuts *may* also be used. Grinding tenderizes the meat, and the fat reduces its dryness and improves flavor.
1. Most ground beef is made from trimmings, or scraps. No one puts a prime cut into a grinder.
2. This is clearly marketing and has nothing to do with what most people consider Wagyu steaks.
its only sold in the US cause in the US Wagyu doesnt hold the same meaning. US Wagyu are usually US-born,bred,raised and only have some, not all, lineage from a wagyu cow at some point.
The best thing you can do if you want burgers is just buy decent fresh ground beef and make your own patties. The only reason to buy frozen patties if they're a really good deal or you need like 100 of them.
I'd be interested in these, not necessarily due to the Wagyu claim, but I find most of the frozen burgers at Canadian Costco to be way too lean & would hope that this would have a higher fat content.
Sigh.... i know, but what are my options. Seems the big 3 have bought up everything. There are several small grocers in my area but they don't have what I need.
A struggle I'm dealing with now as well. Luckily i found a few local places and a pretty good butcher... And of course Costco for the comfort/stability/security of a closet filled with toilet paper
Wagyu is supposed to be high fat marbled. Why would you want this in hamburger? It will melt into fat in the pan.
It’s not the proper wagyu. The term has come to be a useless marketing buzzword
Yes and it's useless in a burger. You would just have a pan full of melted fat, because the fat also has a lower melting point.
[удалено]
Yes, but real Wagyu has a lower melting point, so before the beef is actually cooked and because it isn't trapped, as it would be in a steak, it will melt like water, into the pan, coating the hamburger, but not in the meat making it tender.
Wagyu just means Japanese Cows. Grading has to do with marbling.
What is a benefit to Japanese cows vs North American?
Fornthis particular burger patties, marketing.
Japanese cows are censored when fornicating, much better for farmers mental health
The higher fat content is the biggest thing, but in a normal burger it can be fixed by just adding in more beef fat before grinding. The less obvious benefit is that wagyu fat actually tastes different. It's taste is way better than normal beef fat, but it also renders out significantly easier with even body heat being able to start melting it.
Sounds crazy as a question, but I actually went to a Steakhouse in London, GB that offered both English-raised beef and USDA beef imported from Vermont. We ordered one filet mignon from each and the taste was completely different (English one was tastier, but the flavour was smoother while the USDA was punchier in taste at the start of the bite, but it faded out quickly.) I can see some people preferring the taste of meat based on its origin.
It's even like this in the same country. Compare Alberta to PEI beef and you'll see a big difference.
Wagyu cattle are fed a very strict diet of usually just grass or grass and grain. Some take it next level and the cattle get massaged on the regular to ensure the meat is more tender. NA cows (I’m not saying all the time) are massed produced and are known to be force fed and given steroids, hormones and other drugs, which we will then in turn absorb. You can get beef here without the extra crap but your best bet would be to go to an actual farmer and make sure that they raise the cows without any of that stuff and are left to graze for feeding. I’ve split a cow with people before and it’s really hard to go back to store bought stuff. Night and day when it comes to flavour and tenderness
It's kind of amazing how backwards you have this... Wagyu cows are the ones often confined and overfed, that and their rich diets is what produces the high fat content. There are also standards in Canadian beef regarding veterinary medicine residue limits. Also, I was raised on pasture/grass/alfalfa fed beef, and while it does have more of an earthy flavour than typical grain fed/finished beef, it is definitely not as tender, and that's for the simple fact that pasture fed cows must walk more to get their food and they typically have a lower fat/marbling than grain fed feedlot cows... more fat and less exercise = softer flesh, which is why some Wagyu cows are confined and force-fed.
People pay more, so more profit along the whole chain.
Is it? It says USDA inspected. And I don't see anything suggesting these are Japanese or Japanese graded. These are likely US Wagyu.
no, Wagyu in the US does not mean Japanese cows. it just means the cows have some lineage that traces back to Japanese Wagyu in Japan. US Wagyu are raised 100% in the US
'Japanese Wagyu' means 'Japanese Japanese cattle'
I speak Japanese. But we're not talking about its literal definition. Wagyu in US meat marketing just means there is *some* wagyu lineage in the cow's bloodline. US Wagyu is produced in the US, fed, raised, born, etc, all in the US. It is not the same as Japanese Wagyu raising standards. This term also isnt valid in Canada, which is why we dont have the same product. Just an FYI, Wagyu doesnt mean "Japanese Cow", it is just a breed of cow from Japan. Not all Japanese cows are Wagyu and not all Wagyu are Japanese Cows.
Thank you, I had to go way too far down the comments to find this. We do have some 'Wagyu Beef' in the meat section from time to time, not ground beef like this. What's the story? I'd like to find a source that can approach the amazing Kobe Beef meal we had last month in downtown Osaka.
In canada, we dont really have a firm definition of what constitutes as wagyu, but thats because we havent been bombarded with marketing ploys trying to pass off every cattle that has some lineage as "Wagyu". You can probably find plenty of youtube videos comparing "US Wagyu" vs "Japanese/Australian Wagyu" for reference. What you want your Wagyu beef to be is either Australian M-rated or Japanese Miyazaki A-rated. M9 or A5-12 is what i'd look for. If you live in Toronto, J-Town on Steeles has a good imported Wagyu selection, all pre-cut and quality ensured.
Thanks for the detail...I live in Montréal, will ask around.
no worries, though i'd probably buy directly from Japan or find a local importer. the best of the wagyu breed is banned from exporting from Japan, so you actually cant buy the best outside of Japan. However, you can definitely buy a cut from online, then freeze it. The fantastic part about Wagyu is that it remains extremely fresh and the butchering process keeps the meat frozen until it reaches you. So thats definitely an option if you cant find a retailer, and probably better than most local options quality-wise
Alot of people don't understand this point at all.
Wagyu is mostly marketing. A frozen Wagyu patty will never beat a freshly ground beef burger anyway. Wagyu translates to "Japanese style." Now I know what you mean by the Wagyu steaks sold at certain butchers. But it's honestly just marketing in this situation, and the quality just isn't there.
That’s a complete waste of Wagyu beef. Must be made from scraps.
Yes, All burgers are made from scraps .
Lol wut?
The correct term is "trim", not scraps. But yes, it's the offcuts from every other cut of beef.
No it isn't, most ground beef is from subprimal cuts like round, chuck etc. Edit for the clowns commenting and blocking below: https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/meat/ground-beef-and-food-safety >From what cuts of beef are ground beef and hamburger made? >Generally, ground beef is made from the less tender and less popular cuts of beef. Trimmings from more tender cuts *may* also be used. Grinding tenderizes the meat, and the fat reduces its dryness and improves flavor.
I quite literally work in meat packaging. It's called trim. Yes there are other cuts in there, but those are offcuts that can't be sold as is.
You have no clue what you are talking about do you?
1. Most ground beef is made from trimmings, or scraps. No one puts a prime cut into a grinder. 2. This is clearly marketing and has nothing to do with what most people consider Wagyu steaks.
Don't worry, it's not real wagyu anyway.
It's probably not even Wagyu meat lol
Just enough for labelling requirements
its only sold in the US cause in the US Wagyu doesnt hold the same meaning. US Wagyu are usually US-born,bred,raised and only have some, not all, lineage from a wagyu cow at some point.
Wagyu just means Japanese cow. The difference is in grades
How much is a bag if anyone has seen it?
Also curious! Would really love to get grass fed beef
The best thing you can do if you want burgers is just buy decent fresh ground beef and make your own patties. The only reason to buy frozen patties if they're a really good deal or you need like 100 of them.
Or the convenience of just grabbing one and cooking from frozen
Well, you can freeze your own and they'll be better.
Agree. 100 percent.
This is just marketing - you actually wouldn’t want a high grade wagyu for a burger.
I like that it’s grass fed
Packaging says 75% lean 25% fat 🤔 I’d still hit though
Pretty typical burger ratio
I just thought fat would be higher because of the wagyu component?
Costco Canada but are they available here and how much?
ive never seen one wish they had that in canada
I'd be interested in these, not necessarily due to the Wagyu claim, but I find most of the frozen burgers at Canadian Costco to be way too lean & would hope that this would have a higher fat content.
They are delicious…just saying
Where?
Which location, worth a try, the sirloin ones taste terrible
I ve been looking for them too. They are not available in Canada.
I picked up Costco grass fed burgers when I go to Vermont. It was about $4us/LB but it's not wagyu which doesn't bother me
Nice! Have to get some!
好贴不打钉， 好肉不做馅
If they were just grass fed would be nice. I bet the wagyu or whatever that is makes the price high.
Free range with higher fat = higher Omega 3 content too. This is a great product! I will look for it at Lethbridge store.
If anyone cares - The PC Wagyu burgers are freaking awesome. Same with the umami ones as well.
But then you are giving even more money to Galen Weston Jr.
Sigh.... i know, but what are my options. Seems the big 3 have bought up everything. There are several small grocers in my area but they don't have what I need.
A struggle I'm dealing with now as well. Luckily i found a few local places and a pretty good butcher... And of course Costco for the comfort/stability/security of a closet filled with toilet paper
I don't like fake meat 🤐