Waygu snack sticks
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Dave R I actually dont think I can imagine the quality of premium cuts being ground into burger! Those must have been the best tasting snack sticks of all time, just checked my reflection and I am turning a little green with envy here!
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More pics of Dave R Wagyu snack sticks, these are the Walton’s zip bags which work very well for things like snack sticks -
Dave R I actually dont think I can imagine the quality of premium cuts being ground into burger! Those must have been the best tasting snack sticks of all time, just checked my reflection and I am turning a little green with envy here!
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Jonathon I just ordered some ground Wagyu from CrowdCow.com. I’m not sure what I will do with it quite yet but Landjaeger has been tempting me for quite some time.
Joe Hell
Hey Joe, can you let us know what the grind and fat to lean percentage is. I get mine direct from the ranch and the ground seems to be a bit leaner and a little coarser ground than regular burger. With the marbling in the prime cuts, it makes me curious about the extent of marbling in the leaner rounds etc typically used in the burger. Thanks -
Joe Hell
Hey Joe, can you let us know what the grind and fat to lean percentage is. I get mine direct from the ranch and the ground seems to be a bit leaner and a little coarser ground than regular burger. With the marbling in the prime cuts, it makes me curious about the extent of marbling in the leaner rounds etc typically used in the burger. ThanksDave R I was curious about just that as the meat I ordered has around 7%…I figured it would be a higher percentage. I typically purchase nothing leaner than 80/20.
https://www.crowdcow.com/products/wagyu-lean-ground-steak?filter[bid_item]=irh8hkhh2
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Dave R I was curious about just that as the meat I ordered has around 7%…I figured it would be a higher percentage. I typically purchase nothing leaner than 80/20.
https://www.crowdcow.com/products/wagyu-lean-ground-steak?filter[bid_item]=irh8hkhh2
Joe Hell interesting. I’m getting specifically Akaushi beef. Perhaps the prime cuts have more of the marbling, and the lean trim and rounds are more traditional fat to lean ratio. I know the prime brisket for example has a awesomely marbled point…but the flat is normal looking. The rib eyes and strip steaks are heavily marbeled, but not as heavy as the Japanese Kobi…which is to be expected. My Waygu snack sticks were awesome non the less. Happy smoking with experiments. DR
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Joe Hell interesting. I’m getting specifically Akaushi beef. Perhaps the prime cuts have more of the marbling, and the lean trim and rounds are more traditional fat to lean ratio. I know the prime brisket for example has a awesomely marbled point…but the flat is normal looking. The rib eyes and strip steaks are heavily marbeled, but not as heavy as the Japanese Kobi…which is to be expected. My Waygu snack sticks were awesome non the less. Happy smoking with experiments. DR
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Dave R I was wondering if that might be the same ranch. That was the first place that came up when I googled the breed.
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Joe Hell interesting. I’m getting specifically Akaushi beef. Perhaps the prime cuts have more of the marbling, and the lean trim and rounds are more traditional fat to lean ratio. I know the prime brisket for example has a awesomely marbled point…but the flat is normal looking. The rib eyes and strip steaks are heavily marbeled, but not as heavy as the Japanese Kobi…which is to be expected. My Waygu snack sticks were awesome non the less. Happy smoking with experiments. DR
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Joe Hell
I just trimmed a prime cut brisket, it’s Akaushi. Notice the marbling on the point vs. the flat. Interesting for the discussion.
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Dave R awesome picture, the point generally has more marbelling but that is a dramatic difference and a great pic showing it. I will bve sharing this on Walton’s social media to show people the difference between a point and a flat. This also shows why the point is so often used for “gourmet” hamburgers.
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Dave R Also, color me fully green with envy, I am willing to bet that was/will be unreal!
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Dave R awesome picture, the point generally has more marbelling but that is a dramatic difference and a great pic showing it. I will bve sharing this on Walton’s social media to show people the difference between a point and a flat. This also shows why the point is so often used for “gourmet” hamburgers.
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Jonathon sounds good. I’m still trying to get a grasp on the marbling by cut of meat. I will continue to share as I get more information. And yes, the burgers are amazing.
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Dave R Akaushi is way better than wagyu. Are you in the Kansas city area? I work for the butcher shop there that raises heartbrand beef Akaushi
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