Is "Wagyu" ground beef a scam?

And he'll age it for like 5 years so that he has about 1/8th of the steak left to cook after trimming too

@@apsoypike1956 Yeah he definitely did, look it up, I promise

​@@apsoypike1956if you look up, you'll see the joke as it flies over your head

😂😂😂

Fortunately he has far too much steak in his fridges and freezers

I mean, in theory, if they're just a type of genetic cow, well then it can be bred to match whatever demand is required once the monopoly is cracked.

you say eating a5 wagyu hamburguer would be once in a lifetime thing, if that. but you just keep on gobbling it up every day LOL

Now I kind of want to see what's the best non-wagyu burger you can make by cooking one wagyu burger for yourself, and then using the rendered fat to enhance a patty for your buddy.

Guga, I follow your 'Sous Vide Everything channel'; you got me fully on-board with the sous vide cooking thing. What a nice surprise to see you on this fantastic experimental cooking channel. Great colab!

Mr Guga can you create birria chicken tenders in sous vide everything.

Sounds more like a Cheesesteak

​@@MildMisanthropeMaybeMassive I don't agree with that definition.

@@Machodave2020 Thin slices of beef in a sandwich?

@@MildMisanthropeMaybeMassive it's more grounded as opposed to sliced. And it's not in a regular pun, it's in an Italian hoagie roll.

@@Machodave2020 Hoagie Roll? That sounds even more like a Philly Cheesesteak.

Yeah, that's basically what I was thinking. Never ate it, but proper wagyu seems very fancy... So why tf would you ground it up and turn it into a burger? Makes no sense.

You 💯 % can tell the difference it's not a waste but probably not the best application. Theory vs practice

​@@nicholascanada3123
Overestimating the palate of an average American I see.

@@cpK054LIf you are going to direct hostility towards a country of a few hundred million people, do you ever wonder why we are the way we are? Direct that energy towards fixing your own fucked up country and maybe the world will be a better place

Your friends respect for the profession is admirable. Many times I've corrected people and said I'm not a true chef but a very experienced cook. There's a difference. Many years experience but I was never formally trained.

Dang that's kind of crazy, I've never seen it used as an 'upgrade'. I would have definitely want to take a look at it before they cook it!

Maybe it's a low end wagyu like A3 ?

​@@XxSuperPhilxX My guess is that they cook it with some wagyu tallow

I have been in more than a few burger shops that have "wagyu" burgers on the menu.
I have little confidence in knowing what they are actually serving, but it's a safe bet it's some blend or compromise to full a3 or even a5.
I know from personal experience that the name steak burger is so meaningless in the industry that it makes no real difference. I see no reason to expect the wagyu burger description would be better controlled.

over the weekend in London I saw a burger place that had an Angus for like 11 and Wagyu for 12

I was thinking exactly the same :P

I mean I'd bet the different qualities of the fat like subtle taste and melting point would be distinctions, but thats so in the weeds, its pretty much not noticeable. Like, I'd be curious how a 50-50 American beef burger would compare with the 50-50 Wagyu burger.

Not all fat is equal mate.

@@MrBahjatt In ground beef it might as well be. Especially if it's the same animal. That's a really small difference in the fat, of the ground beef, of a burger patty, in a burger with cheese an veggies on it, in a sandwich. It's almost like you didn't watch the video and that even Ethan while comparing meats could barely tell the difference between Wagyu and American beef, and even then it was going of texture not flavor.

@@MrBahjatt if it's coming from the same animal or same stock/breed, it is basically the same

​@@MrBahjattwell that's the thing. What makes a wagyu so incredible is the intermuscular fat. However, in mince, you can control fat %. So rather than mince a well marbled wagyu, you should grind the wagyu fat trimmings into your beef.

@@syedzubair1351 search engine one of the certificates. It is really interesting all the info you get on a single cow. Even their snout print!

Yup, every authentic A5 wagyu has certification. If a place cannot provide any certification, then it's sketchy at best.

I grew up in a rlly small Hick Town in Wisconsin. Girl at my High school had a family that raised beef cattle. They had a Kobe (Wagyu beef) bull on their farm that had its own Air Conditioned unit separate from the other bulls on the farm. They would basically go out and "collect its sperm" and aritificially inseminate as many cows they physically could on that farm, and did everything in their power to make the bull as comfortable, happy, and long living as possible.

yeah the A5 out of Japan is high end, but the Australian stuff is tastier to the average person's pallet. I've tried a Japanese A5 ny strip that looked as marbled as the ribeye in this guy's vid. With all the fat it tasted like I was eating beef bacon or brisket. I even had a vinegar pan sauce to try and cut through the fat. Meanwhile every single Australian cross breed wagyu I've had made me think I'd never eat as tasty a steak again in my life. Not even the top cuts either, I've mostly only had sirloin Australian wagyus. They were all aged which helps, but the A5 one I had was aged too and it still didn't quite do it for me.

@@groyperfuhr4871 No way, I live in Australia - the A5 is >>>> the Aussie stuff.

I mean 10% usa wagyu doesn't sound like that much of an upcharge but. That's just weird. I'd assume legally they'd need to give majority.

They are only required to be 10% wagyu to be able to be called wagyu burgers in the US. Wagyu in the US only requires the cow to be 2% of the original bloodline.

@@ronald8673 man that sounds incredibly misleading for the consumers

that's america for you@@jammaschan

Burgerim IS OUT OF BUSINESS.

They have Wagyuu burger becauae A5 wagyuu there is widely available even in cheap supermarkets. You're in Japan after all.

@@ShiroKage009 No, they aren't cheap, even in Japan. None of the burgers is using A5 Wagyuu because that's not good for burgers, and the selling price will drop significantly compared to selling it as a steak. Most Wagyuu burger are made with lower tier Wagyuu, they have less fat% and more suitable for burger

@@p43j77 cheap when compared to what you find in the US. Of course you won't use A5 in burgers cause it's stupid, but using Wagyuu (literally Japanese beef) in a burger in Japan will happen almost by definition.

@@ShiroKage009 First, A5 wagyu is not widely available in cheap supermarkets. Normal supermarkets don't even have wagyu on shelf.
Secondly, Wagyu does not equal Japanese beef. Even if the cow is a Japanese cow, you still need to clear the standard to be called Wagyu. It's illegal to call Japanese beef Wagyu without clearing the Wagyu standard.

this. Wagyu just means the beef came from one of 4 breeds of Japanese black cattle. The name itself originally did not mean to denote quality as that's what the grading was for, but exoticism and unscrupulous and manipulative marketing led many outside of Japan to infer all Wagyu was the finely marbled A5 quality stuff when it isn't. You can find poor quality Wagyu as well. Using A5 for a mince and burger would be an incredible waste of money, but you COULD do it. There just wouldn't be a discernable difference between it and a mince made of lesser grade Wagyu that's had fat added to get it to the desired lean/fat ratio you wanted. But mincing more affordable grades of Wagyu for burgers? Absolutely. In Japan, that's just normal, and describes literally ANY burger ground from Japanese beef. Unless you're paying for imported beef to grind, any beef you grind for a burger will result in a Wagyu burger.

I’ve heard of a beef convention served Holstein steers and were told afterwards.
He’s Holsteins make good beef. The issue is they’re literally a large beef breed. So steaks are also bigger. The average U.S. consumer is taught smaller proportions are better and angus sized beef etc has been standardized so people expect certain sized proportions and cost.
Holsteins also take longer to feed or finish which is fine but it’s more money cause the carcass is bigger and then there’s more meat sure but lots of people aren’t used to t-bone that’s way bigger for instance.

Yes, I remember buying in 32oz T bone steaks ! Men order them in restaurants, and mostly can't finish them.

that is correct

Make a steak burger :-D

Yeah, even any rib steak is nearly impossible to ruin. I eat my meats only seared, basted. There are biological reason the saturated fat is chemically different

And reuse the molten fat, it’s great

@toriless what are you talking about?

Yea that's kind of how it's being used these days.

Yes and no. Real wagyu is actually a different thing from regular beef. However companies are saying cows that are 10 percent wagyu are basically the same as a full bred wagyu cow

@@AfroKreamy my point is, you need to buy 'Japanese A5 rated wagyu' if you want the real thing. The same way you have to buy 'European Union certified Parmigiana Reggiano' to get that real thing. The rest of it is a marketing ploy and a rip off.

Kind of... Let's also throw "Aceto Balsamico di Modena IGP" vs "Aceto Balsamico" from the store into the mix... :D

I think thats Kobe beef what you are referring to.
Kobe beef has the name protection like parmigiana reggiano and can only come from the kobe region.

Good info, thanks :D

This crash course in Japanese beef is excellent, but given how crap my couple Samsung smartphones have been, maybe it's time to just pony up & give the Chinese knockoff a fair chance.

The “wagyu” at Walmart isn’t much more then their choice

Well the Japanese blacks are truly king imo considering that they are the breed that is used in kobe. They are also called the Tojima breed if in not mistaken

@xarcaz : Germany and Austria have fullblood Wagyu cows, Marblelution Genetics GmbH and Wagyu Südtirol. Japanese Kobe Wagyu is like French Champagne and other sparkling vines, only the French are allowed to call it Champagne (because of the Champagne region) while for Kobe only the Japanese are allowed to call it Kobe but chemically it is the same thing. In some restaurants around where i live, you have certified Japanese Kobe wagyu and also German fullblood Wagyu, depending on the same grades you won't notice much difference it is almost impercetible the regional gatekeeping doesn't necessarely make it better. Same goes for French wines now losing to German or Californian and even Chinese Wines in World championship events. The French gatekeeping is also slowly fading in Wines away so will Japanese Kobe for wagyu too., where you mostly pay for the name of the region it's coming from and not for better quality or higher standards.

@user-wl1fc9zl9i yes, obviously as a small business we sell at about half our full blood competitors' prices, yet there's no demand even at that price due to the availability of "American wagyu". The issue with our beef compared to the others is full wagyu takes 2 years to mature whereas anything crossed with Angus beef matures in about half that. For half the price to raise the animals, it's impossible to sell at that price to make a profit :(

@@fuwasheeps Unfortunately most of us just don't have that kind of money.

Start an online petition.

Do you market it as 100% Genuine Wagyu? Make it pop!

Do you have a website or store location?

So humble

He is brazilian and still a brazilian in his very core, you would get depressed if you check the type of crappy cheap meat and cuts we eat on a regular basis...
Marbling? This is nonexistent here, most meat pieces are full red with a disgusting thick fat cape at the extremities. The regular meat is so low on intramuscular fat that you need super lean cuts to be able to eat it, otherwise it's like bubblegum in your mouth when you chew it. Even our prime cuts (check "picanha") is just pure meat attached with a blob of fat at the very extremity.

@@thaedleinad - American beef in 2024 is the absolute worst I've ever had. Even "prime" is junk. This wasn't true 20+ years ago.

Came to say this and I’m glad I wasn’t the only one that thought it

Also should have tested Prime USDA mixed to 50% fat content like the A5.
Does the A5 quality really matter when its ground? Or does fat to muscle ratio matter the most?
does perfect marbling matter when its all ground up? didn't test this with a simple fat control test

yep, that was my thought. And then why throw away that fat?

I came to say this. The fat/oils from the Wagyu went all over the others so I am guessing it would taste the same now.

If you are aware of making fresh burgers. The one thing you learn is that the fat gives the taste. And containing the fat is very important for the burgers taste.
Thats why they often also mix pork and beef. Because of the fat inside the pork meat. Certain ingredients are being added to also contain the burger in its shape and reduce the amount of fat releasing from the burger while its on the grill.

You mean "a surprise to be sure, but a welcome one."
I've seen that same Wagyu ground beef at HEB, and I'm so glad Ethan debunked it so I don't waste my money and consume the absurd amount of saturated fat.

Well, there may be a way to keep it in a burger form and retain the fat. Like cook it encased into something and then let it cool down enough for the fat to harden again. Or perhaps add something to it that can absorb the fat as it's cooking (like some very dry ground beef or something). Where there's a will, there's a way.

It really isn't even worth it for a steak.

​@thenonexistinghero that makes it worse. Might as well eat a deep fried butter burger

@@cpK054LI'm no cooking expert. I'm just saying there is probably a way to cook it without melting away half of the fat and with it half of the taste.

​@@thenonexistingheroYou could try to preserve the fat by using it in a sauce, but at that point you might as well just buy wagyu beef tallow, that'll probably be way cheaper.
Even if you use all the fat, it won't change that fact that you're paying an astronomical sum for a single burger. And as they mentioned, once you add in stuff like the aforementioned sauce, the noticable difference becomes smaller and smaller anways.

Yea and they cooked them wrong. YOu dont smash a fat burger. YOu are pushing out all the goodness.

@@Dead_Goat Can you point me where they smashed it? Didnt see that part

@@felixbeaulieu852 They didn't smash them for the test with Guga, it seems like Ethan might have for his blindfold test of 4.

@@Dead_GoatYou definitely want fat for a smash burger

I do think so... Could be affecting results...

That’s why they should’ve done each one separately. Clean the grill off too so it doesn’t affect the flavor and texture

Yeah I thought most of the flavor was in the fat

Absolutely. I'm amazed they didn't consider that.

Ya i gotta agree, i can see the Wagu fat from that burger contaminating the rest of them, not that is a bad thing.

Yea it’s pretty tough to make a perfect test with what my current setup is unfortunately. For example, even if I did cook them separately and clean the pan or grill each time that’s adding another big variable: final serving temperature
Having a temperature difference in the burgers might not seem like a big deal, but I would argue may be a bigger issue since certain flavors and aromas are more noticeable a different temperatures (think about a hot vs luke warm vs cold cup of coffee). Also since a physical reaction like temperature is easier to pick up on when tasting, I didn’t want that to bias me.
Ideally, I would have done:
- 4 separate burners controlled at 400 F
- 4 of the exact same pan
- 4 burgers all started to cook at the same time
- 4 burgers assembled and tasted with +/- 30 seconds
(Bonus: all prepared by someone else)
Was there some fat travel? Yep, but it’s not like I was drizzling the fat over the burger right before serving. It was lifted so the free fat was falling back to the pan and there is a large amount of fat still in the inside of the burger that is untouched.
Also since it was fairly easy to taste the difference with Guga, and based on those limitations, I decided it was probably best to cook all 4 burgers at the same time at home.
I’d love to build out a test kitchen one day and revisit a variety of tests of done! For example, I already want to redo this test but specifically for browning beef that you may use for tacos since that is less likely to be overshadowed by a bunch of burger toppings.

I don't fully agree, I believe there should be quality regulations, and geographical denominations as separate entities. Sometimes origin denominations make a product worse. How can you find a good non-tequila region tequila(agave hard distilled licor), Sometimes the non-tequila tequila is better than the recognized stuff (mostly on the cheaper end, but the best example I can think RN), I believe a grading would be better, as we would stop caring of the origin and care about the quality, keep the name for the geo-denomination, this will still help keep the cultural aspect while the competition will make sure the denominated stuff is great quality.

Well no, the geographic regulations are because the grass/soil in a particular area has an effect on the flavor.

Also it's funny that Parmigiano Reggiano has a "heritage" that needs to be protected when it didn't exist in its current form even 100 years ago (Wisconsin Parmesan is the original).

@@Tanador680 That sounds like Wisconsin propaganda lmao, there are records showing that Parmigiano was bought and sold in like the 13th century and is probably even older than that.

​@@ratgrYou know, in France, "camembert de Normandie au lait cru moulé à la louche" is protected, but anyone can make a plain "camembert". Trust me, even here, many many people don't even know they are being fooled, and think the industrial thing is the real stuff. It sure is a nice thing to be able to buy a "camembert" for so cheap, but that makes people conditioned to those prices and never accept paying more for the real stuff, which hurts the local sector. Never count on the industries to educate people.

I was surprised seeing their relative heights - I guess Ethan is shorter then I imagined

Hey I know im a total stranger and stuff, but I just want you to know that i'm rooting for you. Hopefully that doesnt come off as too condescending or performative or anything like that.

U got this.

I'm faxing you all of my spare energy right now.

Sending love from Texas. Beat that B#*+_A$$ C!

Don't know how much goodvibes from Internet strangers are worth, but sending mine along. Go get 'em.

Agreed. A ton of his experiments are stupid/unsuccessful, but it's clear he's saying that people shouldn't do them. Even an unsuccessful experiment is valuable and he clearly knows what he's doing (and having fun while doing it).

I appreciate that he shares the failures along with the successes.

How is this valuable experiment when they cooked the prime rib burger next to the wagyu patties. The us prime rib was cooked in wagyu fat

​@@kristinehansen.these comments are not about this video but guga's channel in general

It's really just doing something you love and getting to monetize it. I'd do it too if I have a halfway decent channel.

That's not *exactly* greenwashing, greenwashing is very specifically doing that for ecological clout - eg. the supposed added process is somehow contrived to reduce waste/pollution to non-critical-thinking idiots, but in reality it's theater which just adds cost without reducing environmental impact.
Same general category though of complicating an industrial process so you can engage in deceptive marketing.

Literacy is definitely increasingly more important - the statements "Made Of" and "Made With" are very different and used intentionally by advertisers.
Bill Hicks had the best opinion about those involved in the marketing business.

before you go on about Arby's, I lived in Nebraska, Arby's was SOLID, PRIME, GREAT, moved to Florida, ARBY'S IS CANCER ON A BUN, I have no idea what went wrong with their shipping, but Arby's is only good near the prime steak area of the united states.
EDIT: Omaha Steaks is based in Omaha Nebraska, they will send meat to you, dry ice shipping, top quality, I bet you they will beat your local butcher.

You just opened my mind up to the slippery language, didn't even realize it could mean that (and almost definitely does)

​@@The_Queen_ChrysalisOmaha Steaks are very poor quality.

Had some Iberico pork chops this week. Absolutely amazing. I'm actually in Spain btw.

Cured ham episode with different grades of Iberico as well as ham from Italy, Croatia and anywhere else would be a great idea. Another opportunity for a Guga crossover too!

NOM NOM NOM

That's interesting because it's a little before there was much effort to hype it up even within Japan. This has probably helped lower prices over time, rather than inflate them - I suppose that's also why they didn't export it until recently.

@@Bozebo But also remember wagyu didn't exist until the 1900s. The modern Japanese black (where you get A5) didn't exist until the Japanese government started importing English and Swiss cattle to crossbreed with the asian breeds. After that the 9 wagyu breeds became 4 and what we know today.

HELL YESS, this person knows what's up! Always save your tasty animal fats!! They come in so handy. I mean you already paid for it.. so might as well keep it, right?
(one of my faves is pan-frying my brussel sprouts in the leftover pork fat from my bacon, it's lovely 🤗)

While i certainly do think that the Wagyu fat is useful to use for other dishes, not sure how many home chefs save their grilling fat for later use or make multiple dishes during the same session but taht could be me. Still, yeah, save the excess fat for fried rice and what not; fat rice is a great thing

Wagyu is a breed of cattle; you can raise them basically anywhere.

Wagyu is just a breed. Hell even in Japan they happily import Australian Wagyu and slap the Wagyu sticker on it in stores.

Or Kobe

@@jamersbazuka8055 Shh... That craze isn't supposed to happen until late-2037. They can't know. Not yet.

And it wasn't even that good.

The funny thing about that is most of it has always been angus beef anyway for a good while before the hype. I live in Angus and it's funny reading the marketing BS written from hundreds of miles away "what, those cows over the hill there that aren't special?" and usually it's worse than normal commodity beef that's not marketed up and marked up.

"Angus My Everything" caught on real big in Australia, we actually have an industry organisation called "Angus Australia" that exists to promote the breed to farmers and the food industry. McDonalds and Hungry Jacks (local brand name for Burger King franchise restuarants) both still have a selection of "premium Angus burgers" on the menu for an equivalently premium price. Needless to say, the taste of a fast food "Angus burger" is quite different to eating an actual grass-fed Black Angus steak from a good restaurant. We're quite spoiled for choice down here though given the size of our beef cattle industry, even the "everyday grade" beef from the big chain supermarkets is generally of high quality.

That's also the problem I noticed with this

Not surprised. Elk is supposed to taste incredible. Bison has a great "beefy" flavour, but is often served too lean. Adding fat to it would make it fantastic.

Sounds about right, from Norway and had a bit of moose and raindeer, and I would say those are my favorite kinds of meat, though we don’t have it that often

I would love a possum burger.

I got into an argument with a friend about this recently because she's against eating cute animals. Thdt makes me really upset as someone who likes all (okay, most, I hate centipedes with a passion) animals. We should not think some are 'better' because they are cute, imo.
Anyway, I am mad jelly of this experiment.

@@littlered6340 as they say... variety is the spice of life. I've eaten alot of those "cute" animals, they're very tasty. I personally think that eating things other than factory farmed beef pork and chicken are a good thing. They're natural...

Real A5 Wagyu only comes from Japan.

@@dayjeremy Sure, it's really just Prime++ but the qualities of it are the same. Same marbling, same genetics, same tenderness and fat percentage.

It definetly enhaced the flavor. They should have been made separated.

Once it's rendered it all tastes the same.

Yeah I thought the same. They got this huge frying surface and they put the patties so close to each other.

He presents us with his discoveries and allows us to form our own conclusion, imo the best way to share knowledge.

Why would he do anything but that? That's what practically every single food-tuber do, they don't want to rock any boat whatsoever. Feels like you're complimenting someone for using oxygen to live.

just got back everything's good cept all the swelling/slight soreness... it would be a DREAM to have the best of the best cook/share a steak or burger with me!!!! Thankfully I got some buffalo wild wings tonight tho... not nearly as good as those steaks/burgers but I haven't ate in almost 48 hours so I'm bouta smash these wings!!!!! lol hope everyone is doing well! Prayers and God Bless!!!

Preach but I separate

Qrqtaaqa

exactly! no need to throw meat fat away. that´s a relatively new development anyway. the traditional chicken and beef stock had all its fat. Meat fat does such a good job of making food tasty, even in small quantities. much better than throwing mayonnaise on stuff or, worse, buying food with a lot of additives among which is the cheap palm oil.

I save mine too. I use it to make garlic bread or texas toast.

I think you can reuse one more time, but I'd advise against reusing again and again. Each time the fat gets degraded and worse.

this is not a cameo though but a collaboration

Store bought beef in New Zealand is grassfed.

You should dry your biltong in a cold and dry area and make sure you use vinegar on the meat before coating it in the spice mix + soy sauce as the vinegar cooks it partially due to the acid. It should take about a week.

Nice but the word steak simply means beef that is sliced into serving sized portions. Sure, it is often a higher quality cut meaning that it comes from a part of the animal that is most distant from either the mouth or any hoof. A steak can be high or medium or even lower quality depending on where it comes from. Likewise ground beef can be the same quality as any steak.
So... to say or to try to tell people that any appreciable difference between ground steak and some other part that is also ground requires proofs, statements of where, exactly on the animal each came from.
In short it can be a con, a word game played by marketers and PR types who excell at such things. Any competent butcher knows what's going on with beef.

I'm pretty damn sure any part of the cow that is made of flesh is steak, just different cuts

@@JamesSimmons-gv4ow it's not the cut I'm opposed to, it's how it's processed. Bet you'll get some harsh feedback if you sold 'steak' dinners but it was rissoles instead...

You have good beef to be sure, but American beef is at the top in terms of cost and quality.

I'd chip in. That US companies are that deliberately vague about it should be criminal.

Meat*

Just a note, you really shouldn't keep tallow for more than a year if refrigerated or 2 years even if its frozen.

​@@HeadCannonPrimeYou shouldn't but like, who cares? I only throw tallow out once it starts tasting stale even after melting it, there are months between it tasting stale while cold and tasting stale while melted

i know. the skillet was huge too. This guy has credibility for this one.

Are you trying to say American Burgers don't taste good. Without saying it?

@@BobbsVegine-eg3xz That's an whole other sentence. Objectively speaking the American burgers contain less "flavour" (intramuscular fat) so cooking the three burgers right next to each other (they're literaly touching) kinda goes against the whole point of the video

Rich like very flavorful or rich like almost decadent?

@@yulnikita decadent hehe

@@yulnikita like just a lot of fat, I’ve had a wagyu burger before and halfway through it I felt pretty full 😅 it definitely tasted meatier but I really had to lean into the fries and sides to finish that burger

Wagyu sliders are the new fois gras

If a chef is wasting a5 on a burger You need to find another restaurant.

That is a surprisingly old fashioned way to do it. Several of the oldest recipes for American style burgers have you fry balls of beef in tallow about half way up the meat, and when a crust develops on one side you smash the burger down the rest of the way into the grease so that it deep fries.

I mean it is, as long as you get one of those ~5k full wagyu cows that is also an A5 quality one. Time to get to know some cattle farmers I guess?

​@@Rommel12no it shows in this video a crossbred American cow and Japanese wagyu and it doesn't even remotely looking the same.

@@Geion Congratulations on completely misunderstanding the video. No where in this video has he actually shown an american equivalent to the A5. He stated that crossbred will be 25-50% genetically equivalent to Wagyu, but also stated that about 5k cattle are pure bred Wagyu that WILL produce the same grade of beef (And you have to remember, A5 grade is even rarer, only a few cows out of the 5000 would be A5). So no, nothing in the video could show you the american A5 as a comparison, because it is so rare. All of the images were the crossbred cows, which are not the ones Rommel was talking about.

@@xSintex haven't misunderstood anything but clearly you have and seeing as I'm not a teacher I'm not in there business of clearing up misunderstandings.

​@@Geion Sintex is right, you have misunderstood the video. Rommel's comment is about the pure-bred Wagyus in America, not the cross-bred ones, so your first comment is irrelevant. Your grammar sucks, too.

Even better is to cook vegetables in that fat. I made some amazing green beans in left over fat after I had cooked a Miyazaki A5 wagyu strip loin! The one steak left me with enough fat to cook with for a week. And the fat was crystal clear. It looked like water sitting in the pan after I cooked the steak.

Binding meat with a bit of water- or milk-soaked stale bread, mustard and an egg is how the German "Frikadellen" are made. They were the prototype of the modern burger American sailors brought with them from the port of Hamburg. :D

Sounds more like meatloaf@@psychoedge

Honestly anything ground won't make a difference unless you have access to exotic Wagyu like Olive Wagyu trimmings. But that is so rare that I doubt that anyone Kagawa has used it for anything.

I realized this the 2nd time I tried any wagyu burger. It's just a buzz word now. It still tastes like a regular burger to me.

If you want more of those fatty flavours just use bone marrow

For me it’s Wagyu A 5 all the way. I like my burgers plain with salt only

I pay 50% for Wagyu but I buy it direct from the farm. It is also aged unlike any that you can buy a a grocery or that A5 stuff.