a common opinion on Reddit avout ground wagyu is “Wagyu steak is top notch bc of the marbling. ground wagyu negates that; might as well get regular ground beef. you’re a sucker parting ways with your money.”
having this opinion means you’re not differentiating between different types of fat. even on the same animal. not to go into a biochem lecture, but just rhink about how rib-eye fat is tender while other fats are hard and must be slow cooked like potroast. same with the muscle. on the same animal, let alone different cows.
the Composition of tender fat and muscles is different than tough fat amd muscles. grinding either will still result in differences. They are not the same.
i’ll continue in the comments
edit: I thoroughly expect to be downvoted. reddit is full of the crowd upvoting those comments i came across as I was looking up ground wagyu.
by Truescent11
6 Comments
dude with these zoom ins i was expecting either a rick roll or JWST level of imagery of the big bang
Please don’t.
You aight, we don’t need the continuation.
Hate to break it to you but that’s not even real wagyu. The cow is a cross between an angus cow and a New Zealand dairy cow. You’re not eating real wagyu, you just fell for the marketing of a company putting a label on it calling it wagyu.
The taste, the way the ground muscles and fat break apart while chewing, the scents released while chewing are all very different. And scent is a huge part of tasting.
The fat composition of wagyu amd the muscle is very different even if it’s a crossbreed and not raised like the Kobe style.
Ground meats esp beef is one the cheapest and most nutritious things to eat. It really is a cheat code for th wallet. And you can get an amped up version for a bit more per pound. If money is not tight, go for it. It’s such a huge difference in taste.
I’m not trying to sound like a ground beef connoisseur.
It just really bugged me when I was trying to research dofferent ground meats and would come across posts full of comments and upvotes pushing this thought of “they played you for fool you paid more and there’s no difference.”
Als, the fat is much healthier. Tou can go read about the omegas and all that.
The Wagyu fat pretty much melts with body heat to the touch. Almost butter like. Even the tougher parts of the Same wagyu cow. And the muscles like I said are different. It just crumbles and separates effortlessly when chewing.
Pay attention to the taste. You can discern and discriminate from different types of fat and muscle used. Most ppl can’t or refuse to try.
Once the meats is seasoned and grilled, it’s much harder to tell. But yes, grinding different parts of the same animal will affect taste and texture and composition.
There’s something to theground beef made from brisket etc vs general ground beef.
It’s not all the same. Pay close attention to the taste.
And this isn’t even going over the diet snd lifestyle of the animal.
Your next dinner go for the Wagyu ground. Try to use minimal seasonings and after mention to ppl the breed.
“Fat is fat” “ground beef is ground beef” not true at all.
Unpopular opinion: I always think wagyu tastes bad as steak. No flavor, no texture. Taste wonder when thinly sliced then cooked as stri fry or in hot pot. I worked in a restaurant, I will save the oil after cooking the wagyu. Put that tallow when braising regular steak. Best steak ever