Waygu snack sticks
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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.
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Dave R I love the Walton’s zip bags, they are the best. I rarely get a leaker and really look like they came from a professional shop.
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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.
Dave R
Those look really nice. I did the same thing with the cheese my last batch. Works well. -
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.
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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!
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. -
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!
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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!
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. -
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!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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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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