<![CDATA[Waygu snack sticks]]>Just packaged a batch of Wagyu and cheddar snack sticks. One of my tricks is to freeze the high melt cheese and blend it in at the end of the mix. Preserves the cheese identity as well as the fat structure of the stick.
IMG_20190615_101416202.jpg

]]>https://waltonsdev.nodebb.com/topic/1415/waygu-snack-sticksRSS for NodeFri, 11 Sep 2026 00:47:40 GMTSat, 15 Jun 2019 15:48:50 GMT60<![CDATA[Reply to Waygu snack sticks on Sat, 03 Aug 2019 13:20:56 GMT]]>raypete good to here. I’m in South Western Minnesota. My neighbor raises for Heart Brand as well.

]]>https://waltonsdev.nodebb.com/post/6948https://waltonsdev.nodebb.com/post/6948Sat, 03 Aug 2019 13:20:56 GMT<![CDATA[Reply to Waygu snack sticks on Sat, 03 Aug 2019 04:36:21 GMT]]>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

]]>https://waltonsdev.nodebb.com/post/6947https://waltonsdev.nodebb.com/post/6947Sat, 03 Aug 2019 04:36:21 GMT<![CDATA[Reply to Waygu snack sticks on Tue, 23 Jul 2019 15:02:26 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/6816https://waltonsdev.nodebb.com/post/6816Tue, 23 Jul 2019 15:02:26 GMT<![CDATA[Reply to Waygu snack sticks on Tue, 23 Jul 2019 14:47:46 GMT]]>Dave R Also, color me fully green with envy, I am willing to bet that was/will be unreal!

]]>https://waltonsdev.nodebb.com/post/6812https://waltonsdev.nodebb.com/post/6812Tue, 23 Jul 2019 14:47:46 GMT<![CDATA[Reply to Waygu snack sticks on Tue, 23 Jul 2019 14:39:27 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/6810https://waltonsdev.nodebb.com/post/6810Tue, 23 Jul 2019 14:39:27 GMT<![CDATA[Reply to Waygu snack sticks on Tue, 23 Jul 2019 13:19:58 GMT]]>Joe Hell that’s what I thought, had to share.

]]>https://waltonsdev.nodebb.com/post/6807https://waltonsdev.nodebb.com/post/6807Tue, 23 Jul 2019 13:19:58 GMT<![CDATA[Reply to Waygu snack sticks on Mon, 22 Jul 2019 23:39:50 GMT]]>Dave R Interesting. I would have not expected that much difference between the two.

]]>https://waltonsdev.nodebb.com/post/6804https://waltonsdev.nodebb.com/post/6804Mon, 22 Jul 2019 23:39:50 GMT<![CDATA[Reply to Waygu snack sticks on Mon, 22 Jul 2019 23:00:39 GMT]]>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.
IMG_20190722_143828821.jpg

]]>https://waltonsdev.nodebb.com/post/6803https://waltonsdev.nodebb.com/post/6803Mon, 22 Jul 2019 23:00:39 GMT<![CDATA[Reply to Waygu snack sticks on Wed, 17 Jul 2019 15:14:22 GMT]]>Joe Hell yep, great quality product. Interesting to read the nutrition benefits. Eat more beef.🤘

]]>https://waltonsdev.nodebb.com/post/6728https://waltonsdev.nodebb.com/post/6728Wed, 17 Jul 2019 15:14:22 GMT<![CDATA[Reply to Waygu snack sticks on Wed, 17 Jul 2019 13:50:39 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/6724https://waltonsdev.nodebb.com/post/6724Wed, 17 Jul 2019 13:50:39 GMT<![CDATA[Reply to Waygu snack sticks on Wed, 17 Jul 2019 13:00:22 GMT]]>Joe Hell
Heartbrandbeef.com

]]>https://waltonsdev.nodebb.com/post/6720https://waltonsdev.nodebb.com/post/6720Wed, 17 Jul 2019 13:00:22 GMT<![CDATA[Reply to Waygu snack sticks on Tue, 16 Jul 2019 19:53:21 GMT]]>Dave R Does the ranch you source your wagyu from sell online?

]]>https://waltonsdev.nodebb.com/post/6677https://waltonsdev.nodebb.com/post/6677Tue, 16 Jul 2019 19:53:21 GMT<![CDATA[Reply to Waygu snack sticks on Tue, 16 Jul 2019 19:14:47 GMT]]>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

]]>https://waltonsdev.nodebb.com/post/6676https://waltonsdev.nodebb.com/post/6676Tue, 16 Jul 2019 19:14:47 GMT<![CDATA[Reply to Waygu snack sticks on Tue, 16 Jul 2019 18:54:27 GMT]]>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

]]>https://waltonsdev.nodebb.com/post/6675https://waltonsdev.nodebb.com/post/6675Tue, 16 Jul 2019 18:54:27 GMT<![CDATA[Reply to Waygu snack sticks on Tue, 16 Jul 2019 18:31:02 GMT]]>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

]]>https://waltonsdev.nodebb.com/post/6674https://waltonsdev.nodebb.com/post/6674Tue, 16 Jul 2019 18:31:02 GMT<![CDATA[Reply to Waygu snack sticks on Tue, 16 Jul 2019 18:09:45 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/6673https://waltonsdev.nodebb.com/post/6673Tue, 16 Jul 2019 18:09:45 GMT<![CDATA[Reply to Waygu snack sticks on Thu, 27 Jun 2019 16:05:22 GMT]]>daver1.jpgMore pics of Dave R Wagyu snack sticks, these are the Walton’s zip bags which work very well for things like snack sticks

]]>https://waltonsdev.nodebb.com/post/6393https://waltonsdev.nodebb.com/post/6393Thu, 27 Jun 2019 16:05:22 GMT<![CDATA[Reply to Waygu snack sticks on Tue, 18 Jun 2019 14:32:16 GMT]]>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!

]]>https://waltonsdev.nodebb.com/post/6233https://waltonsdev.nodebb.com/post/6233Tue, 18 Jun 2019 14:32:16 GMT<![CDATA[Reply to Waygu snack sticks on Mon, 17 Jun 2019 22:07:35 GMT]]>Jonathon
My neighbor raises Wagyu and had one break it’s leg because of the several winter/ice. They ground the entire animal into burger. You can only imagine the burger quality. The shop does a great cold/frozen grind so we get awesome fat particulate identity. The trick is to maintain it in the processing.

]]>https://waltonsdev.nodebb.com/post/6220https://waltonsdev.nodebb.com/post/6220Mon, 17 Jun 2019 22:07:35 GMT<![CDATA[Reply to Waygu snack sticks on Mon, 17 Jun 2019 15:05:48 GMT]]>Dave R What cuts of wagyu were you using to make these? I saw this while friends were over add it started a long debate on using wagyu for snack sticks. I assumed that you were using the less desirable cuts, is that accurate?

Great particle definition on everything by the way those are some amazing looking sticks!

]]>https://waltonsdev.nodebb.com/post/6202https://waltonsdev.nodebb.com/post/6202Mon, 17 Jun 2019 15:05:48 GMT<![CDATA[Reply to Waygu snack sticks on Sat, 15 Jun 2019 21:26:18 GMT]]>Joe Hell
Thanks, the frozen hi melt cheese really keeps the temperature down. The ground waygu was about 85/15, so I substitute the cheddar cheese for a high fat to lean ratio meat. All beef makes for a nice snap. Walton’s sure cure is amazing, it adds to the texture and the casing always adheres well.

]]>https://waltonsdev.nodebb.com/post/6180https://waltonsdev.nodebb.com/post/6180Sat, 15 Jun 2019 21:26:18 GMT<![CDATA[Reply to Waygu snack sticks on Sat, 15 Jun 2019 21:22:05 GMT]]>Dave R I bet those are amazing! That’s a great tip on freezing the cheese! I have found that the cheese will smear a bit when stuffing. That should clear that issue up!

]]>https://waltonsdev.nodebb.com/post/6173https://waltonsdev.nodebb.com/post/6173Sat, 15 Jun 2019 21:22:05 GMT<![CDATA[Reply to Waygu snack sticks on Sat, 15 Jun 2019 15:59:09 GMT]]>Dave R
Those look really nice. I did the same thing with the cheese my last batch. Works well.

]]>https://waltonsdev.nodebb.com/post/6170https://waltonsdev.nodebb.com/post/6170Sat, 15 Jun 2019 15:59:09 GMT<![CDATA[Reply to Waygu snack sticks on Sat, 15 Jun 2019 15:55:22 GMT]]>Dave R
My kitchen help loves the burnt ends.
IMG_20190615_103039732.jpg

]]>https://waltonsdev.nodebb.com/post/6169https://waltonsdev.nodebb.com/post/6169Sat, 15 Jun 2019 15:55:22 GMT