Wagyu burgers

[NoelN]

Hi foodies


I had stumbled upon some at the local butcher and was amazed with the deliciousness. Cant stop at one...

I heard that Food Lovers Market have launched their range of burgers and wagyu is one offered. Has anyone tried them?

[A&B]

You must have been to visit Balito
I was there this weekend, most impressive butchery

A&B

[dirtshark]

You must have been to visit Balito
I was there this weekend, most impressive butchery

A&B

Woza(Taylors) butchery at Lifestyle, even the normal burgers are superb and very well priced at about R17 a pattie

[heldan]

We bought Fruit & Veg Wagyu Patties the past weekend and they were delicious.

[JadeDsantos]

We bought Fruit & Veg Wagyu Patties the past weekend and they were delicious.

There are some quite big herds in ZA now, and it should become more popular and less expensive. My MIL gets them for her farmstall from a farmer up the road and its really world class. You cant beat that kind of natural, melting fat in a burger or steak.

[Morne - Skip]

I'm yet to find a decent one in Pretoria ... the one's we tried were . . . well .. .patties.

[JadeDsantos]

I'm yet to find a decent one in Pretoria ... the one's we tried were . . . well .. .patties.

If you ever down in the EC, stop at Baddaford Farmstall, and have one. They are excellent. Not just being bias here

[Toxxyc]

So Wagyu's grand thing is intermuscular marbling. Flavour can be done with other things. The marbling is where it's at. Why mince it then and pay top notch for it? I'd wager a regular rump mince patty with a bit of added brisket fat would be just as good.

PS: I believe our wagyu is crossbred. It's not true wagyu.

[Brannas]

It just does not make sense to me to pay extra for Wagyu patties.

Wagyu is Beef with lots of marbling, so yes on a steak, that is great, but patties are ground meat and fat. You can add as much fat as you want. I make my patties with 30% fat. More fat equals more flavour.

So why would I pay extra for Wagyu if I can have any amount of fat I want, at normal price?

[Half-Pint]

Someone recently gave me springbok dry wors made with Waygu fat. Once again I could not see the point, if you cut your mince with 30% fat it doesn't matter if the cow was 99% fat your mix is still 70:30

Clearly this Waygu thing is many parts status to very few parts taste

[jab2]

So Wagyu's grand thing is intermuscular marbling. Flavour can be done with other things. The marbling is where it's at. Why mince it then and pay top notch for it? I'd wager a regular rump mince patty with a bit of added brisket fat would be just as good.

PS: I believe our wagyu is crossbred. It's not true wagyu.

The SA Wagyu breeders tells us their meat is world class, but comparing the pictures they have on their respective websites with a genuine piece of A5 Japanese Wagyu, you quickly spot the difference.

[JadeDsantos]

So Wagyu's grand thing is intermuscular marbling. Flavour can be done with other things. The marbling is where it's at. Why mince it then and pay top notch for it? I'd wager a regular rump mince patty with a bit of added brisket fat would be just as good.

PS: I believe our wagyu is crossbred. It's not true wagyu.

100% Right, its all about the marbling. It has a lower melting temp than regular beef fat - and that still comes through in the taste, and texture, even in burger form. I agree though the appeal mostly comes from a beautiful Wagyu steak.

From what I have heard, is that we only had generational cross breeds here, from insemination, and no true Wagu beef stock was shipped here to breed. But its only hearsay.

[JadeDsantos]

Someone recently gave me springbok dry wors made with Waygu fat. Once again I could not see the point, if you cut your mince with 30% fat it doesn't matter if the cow was 99% fat your mix is still 70:30

Clearly this Waygu thing is many parts status to very parts taste

Dry wors Wagyu really is ### in my opinion. Had some from country meats, and it just doesnt have a nice mouth feel dry.

[JadeDsantos]

The SA Wagyu breeders tells us their meat is world class, but comparing the pictures they have on their respective websites with a genuine piece of A5 Japanese Wagyu, you quickly spot the difference.

World class against average beef, but agreed, its not Japanese Wagu, or Kobe.

[Morne - Skip]

The SA Wagyu breeders tells us their meat is world class, but comparing the pictures they have on their respective websites with a genuine piece of A5 Japanese Wagyu, you quickly spot the difference.

Okay but to be fair - no one in the world can compare to Japanese Wagyu ...

[Morne - Skip]

Someone recently gave me springbok dry wors made with Waygu fat. Once again I could not see the point, if you cut your mince with 30% fat it doesn't matter if the cow was 99% fat your mix is still 70:30

Clearly this Waygu thing is many parts status to very few parts taste

I agree on patties .... but I once tried a steak at Butcher Shop, this was like 8 years back when it wasn't so commercially available ( I did not pay ) - and that piece of steak was L E G I T

[Toxxyc]

World class against average beef, but agreed, its not Japanese Wagu, or Kobe.

Our "wagyu" isn't graded. So where there are companies who grade their wagyu to numbers like A5, ours isn't. It's just" wagyu". I've seen "wagyu" in Checkers right next to a regular Steakhouse Classic steak and the Steakhouse one had more marbling. So then you're just paying for a made-up name.

Regarding Kobe, we won't ever get Kobe in SA grown here. It's like Champagne. It's named after where it's born and bred.

[Mr.G]

Wagyu is overated

[Half-Pint]

Dry wors Wagyu really is ### in my opinion. Had some from country meats, and it just doesnt have a nice mouth feel dry.

Agreed. Part of the issue is that as someone else said the fat has a very low melt point, therefore it liquifies at room temperature. The wors never really dries out the fat kind of just drained out of it

[JadeDsantos]

Our "wagyu" isn't graded. So where there are companies who grade their wagyu to numbers like A5, ours isn't. It's just" wagyu". I've seen "wagyu" in Checkers right next to a regular Steakhouse Classic steak and the Steakhouse one had more marbling. So then you're just paying for a made-up name.

Regarding Kobe, we won't ever get Kobe in SA grown here. It's like Champagne. It's named after where it's born and bred.

I agree with you, its not graded, and I can also say that you get Wagyu and Wagyu in South Africa, and I have seen and tried the more commercial ones compared to say Country Meats, which has its own herds. Some are much better than others and the grading system and lack of control fails this.

Yes I know we will never get Kobe, but I was talking more to the comparison of our meat against the likes of Kobe's quality. Which it is know for, like champagne, which I also guess suffers from poor quality imitations.