There is a place near me that serves wagyu burgers along with 'regular' beef. The wagyu is about 3 times the price. I am all in favor of the option to pay more for a better product, but this one has me a bit confused.
It has always been my understanding that wagyu and kobe beef were about the texture of the beef as much or more than the flavor. But if you are grinding the meat into 'hamburger', then what is the point of using such expensive beef, when a good cut of 'regular' meat already has good flavor.
Now if we were talking grass fed/finished vs. corn fed there is a big change in flavor, maybe I just haven't noticed it in the wagyu.
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