Wagyu Burgers vs 80/20 Ground Chuck

Money_Hillbilly

I recently scored a case of Wagyu burgers from a restaurant supply company.  I grilled some for the first time and to be honest I didn’t see where they were any better than my normal 80/20 ground Chuck burgers.  Don’t get me wrong they were very good just not enough difference to justify.  Sorry I only took 1 picture.

Foghorn

Any idea on the fat content of the wagyu?

Money_Hillbilly

@Foghorn No idea, it wasn’t listed on the box.  I cook on a cast iron griddle on the egg.   There was a pool of fat left larger than my normal 80/20 chuck.  They were very juicy, just didn’t taste any different than the chuck.   I have gotten a gourmet blend of burgers before from another supplier that had short rib, brisket and chuck combo.  They were good also but not any better than the normal chuck.   The very best burger blend I have gotten was 73/27 chuck.  It was incredible but I haven’t been able to get it again. 

Botch

I've always thought the whole point of wagyu was a bunch of fat interspersed within a steak, and once you grind it up its no different from ground chuck with added fat from somewhere else.  Never understood the point of "wagyu burgers".   

lousubcap

I have had wagyu burgers and arrived at the same point.  I did not see any "wow" factor with the mix over the 80/20.  FWIW-

JohnInCarolina

Botch said:

I've always thought the whole point of wagyu was a bunch of fat interspersed within a steak, and once you grind it up its no different from ground chuck with added fat from somewhere else.  Never understood the point of "wagyu burgers".   

counterpoint: try a Kobe beef burger in Kyoto.  Delicious!

lousubcap

Kobe beef is a whole elevated beef from that of generic wagyu-at least in the steak department.  

Foghorn

My beef source is 1/2 wagyu, 1/2 angus.  It seems to have the right combination of flavor and fat/juiciness.  But the reason that it is 50% angus is because the owner of the herd thought that the wagyu beef didn't have as good a flavor as angus beef.  It's the best I've ever tasted.  But overall, I agree with the others.  It seems that much of the taste comes from the protein and good flavor can be achieved with a decent fat source if the ratio is right.

4TheGrillOfIt

In my experience they taste more flame broiled because they are.  The fat content creates a lot of flareups and smoke.  I think that helps the flavor, but I certainly would not pay a premium for them.

Botch

JohnInCarolina said:

Botch said:

I've always thought the whole point of wagyu was a bunch of fat interspersed within a steak, and once you grind it up its no different from ground chuck with added fat from somewhere else.  Never understood the point of "wagyu burgers".   

counterpoint: try a Kobe beef burger in Kyoto.  Delicious!

IIRC, true Kobe cows get special diets and massages; that might change the taste of the beef muscle itself.
And I'd love to try one out!