Why Using Wagyu In Burgers Makes Chefs And Butchers Cringe

Serious carnivores go crazy for a cut of wagyu beef. According to the American Wagyu Association, wagyu is a breed of cattle that originated in Japan. Wagyu, and especially Kobe wagyu, are highly sought-after cuts of meat due to their impeccable texture, flavor, and tenderness.

While wagyu has been around in Japan for decades, it's gained a ton of notoriety stateside in recent years as a luxury item. Some restaurants have even been caught selling fraudulent wagyu beef to try and impress their customers at a discount. Even outside of fine-dining establishments, wagyu beef seems to have become more widely available. In fact, even Arby's sold a wagyu beef burger made with 51% American Wagyu beef for some time.

While wagyu might be highly sought after, like any delicious food, there are a number of important steps in most efficiently producing the tastiest product possible. Thankfully, experienced butcher Walter Apfelbaum recently shared some knowledge on how to make the most of wagyu beef.

Walter Apfelbaum says that the number one mistake you can make is to waste good wagyu by grinding it into a burger patty. According to Apfelbaum, the process of grinding the meat breaks down the muscles and fat too much, and in the process, you destroy the delicious texture for which wagyu is prized. Instead, Apfelbaum insists, wagyu should be enjoyed as a solid piece of meat.

Wagyu's signature appearance is due to its highly fine marbling. As MasterClass points out, marbling is a measurement of the intramuscular fat in a cut of beef. That's the fat that is visible between individual strands of the muscle. The heavily prevalent amount of fine marbling in a wagyu steak is one reason why it's hard to mistake it for another steak, and what gives it an incredible amount of tenderness and juiciness.

By grinding wagyu, all of that delicate texture will be lost. Apfelbaum says that the only time you should be turning wagyu into a burger is when you trim off extra meat to shape your steak properly. Those scraps make great sliders, and might even be too rich for many to enjoy as a single cut.

Restaurant Business points out that if you're seeing wagyu burgers on a menu, it's probably not what you think either. Most of the time it's going to be made with a mix of lower-quality American wagyu with standard ground beef instead of a highly sought-after Kobe steak.

If you're lucky enough to have come into possession of a genuine Japanese wagyu steak, then you better know how to prepare it.

My Chicago Steak claims that while you might be tempted to fire up the grill, you'd be better off reaching for a skillet if this is your first time. Grilling this meat can take a little bit more care and consideration, and it should be left to those who are more experienced with the general process. Imperial Wagyu Beef adds that because of wagyu's high-fat content and impeccable marbling, it is prone to causing fires and flare-ups on the grill when handled improperly.

Instead, My Chicago Steak recommends pan frying wagyu instead. Let your steak sit out at room temperature for about 30 minutes before you're ready to start cooking. Then preheat a pan on high, and grease it with a small amount of fat. Butter and oil will work, but trimming off an extra chunk of fat from the steak is the preferred method. Then, sear the steak for three to four minutes on each side before removing it from the heat and letting it rest. After Five to 10 minutes, your steak should be ready to eat.