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Wagyu Burgers vs 80/20 Ground Chuck

Money_Hillbilly
Money_Hillbilly Posts: 450
in EggHead Forum
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.


Southeast Louisiana
3 Larges, Rockin W Smokers Gravity Fed Unit, KBQ, Shirley Fabrication 24 x 36, Teppanyaki Stainless Griddle 
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  • Foghorn
    Foghorn Posts: 10,227
    Any idea on the fat content of the wagyu?

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • Money_Hillbilly
    Money_Hillbilly Posts: 450
    @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. 
    Southeast Louisiana
    3 Larges, Rockin W Smokers Gravity Fed Unit, KBQ, Shirley Fabrication 24 x 36, Teppanyaki Stainless Griddle 
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  • Botch
    Botch Posts: 17,375
    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".   

    "Dumplings are just noodles that have already eaten"   - Jon Kung

    Ogden, UT, USA


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  • lousubcap
    lousubcap Posts: 36,797
    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-
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • JohnInCarolina
    JohnInCarolina Posts: 34,737
    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!
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • lousubcap
    lousubcap Posts: 36,797
    edited May 2022
    Kobe beef is a whole elevated beef from that of generic wagyu-at least in the steak department.  
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • Foghorn
    Foghorn Posts: 10,227
    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.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • 4TheGrillOfIt
    4TheGrillOfIt Posts: 741
    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.
    XL BGE, Large BGE, Small BGE, Weber Summit NG                                                                                               
    Memphis  
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  • Botch
    Botch Posts: 17,375
    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!   :)

    "Dumplings are just noodles that have already eaten"   - Jon Kung

    Ogden, UT, USA


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