YTread Logo
YTread Logo

Is "Wagyu" ground beef a scam?

Mar 10, 2024
We have a problem with

wagyu

and today I want to start getting to the bottom of it. You see, when I first heard about

wagyu

maybe 10 years ago, it was always used to refer to the incredibly well-marbled meat from cows raised in Japan that cost like 150 for a single steak, however, that's all changed if you've Looked around lately the word wagyu is seemingly everywhere, yes wagyu

beef

content has exploded on social media from YouTube Tick Tock and Instagram reels but that's not the problem, the problem is that it's starting food marketing. to use the term wagyu on everything I see in the supermarket Cuts labeled as American or New Zealand wagyu wagyu

ground

beef

Kobe

ground

beef and I've even seen wagyu hot dogs and in fast food World Arby's recently launched a wagyu Beef burger McDonald's launched a limited Australian wagyu burger and this whole thing confuses me like there's no way McDonald's would shell out the money to make a real wagyu burger and specifically today I want to focus on wagyu ground beef and here. are the questions I want to get to the bottom of first, what exactly does the term wagyu mean and secondly, does something labeled as wagyu really taste any different from the normal old beef I'm used to making my burgers with or is it just some ruse? of marketing, so I shell out my extra hard-earned cash, we'll buckle up because today we have an interesting one with two different experiments, first we'll cover the origin story of wagyu and then for the first taste test, let's do our own A5 ground wagyu beef with the only guy I know crazy enough to make it, then we'll explain how wagyu got to the United States in the first place and explain what something in the supermarket labeled as wagyu really means and finally, Proof of flavor.
is wagyu ground beef a scam
I'll make four supermarket ground beef burgers together at different prices to see if there really is a difference in taste, because even if these things are mislabeled, if they can make a better tasting burger, I'll probably buy it. let's start in the country where this all started Japan wagyu is a Japanese word that literally means Japanese cow wa means Japan and you means cow and this is a beef cow specialty whose origins date back 35,000 years and is known today for High levels of internal muscle fat, also known as marbling, for example, take a look at this gorgeous internal muscle fat in a USDA prime rib.
is wagyu ground beef a scam

More Interesting Facts About,

is wagyu ground beef a scam...

Now Prime has the highest rating for beef in the US, but it pales in comparison to the marbling of this A5 wagyu. from Japan, which can have up to 56 intramuscular fats, so why does this matter? In short, more fat means more flavor, so as the wagyu cooks, the fat will melt and coat our tongue as we eat it, but most importantly, Japanese Wagyu beef is said to have a unique flavor like Chicken fat, pork fat, and beef fat all taste different. It's the same idea with wagyu beef. This specific cow is said to have more Umami flavor than regular beef and also has a meatier taste.
is wagyu ground beef a scam
Aromas plus some different melting properties when cooked, but you may be wondering how this meat ends up looking and supposedly tasting so different. In summary, traditional Japanese Wagyu is distinguished in three ways: firstly, genetics, this is probably the most important, as even crossbred American Wagyu cows while still good, do not match the marbling of a 100 lagu cow. full sprouts, secondly there are some crazy feeding strategies, which can include feeding the cows sake puree and rind olives, which is where you get drunk on Olive and Kobe wagyu and lastly, there are strict grading systems that this needs.
is wagyu ground beef a scam
It will be a whole separate video that will go into more depth here, but in summary, anything labeled as wagyu coming from Japan will be graded from A3 to A5, which basically means they were the fattiest cuts of beef from the pureblood wagyu cows that pass through. For this. Crazy Marble is a scoring process in the US, on the other hand we really only have select and Prime options, but even A3 wagyu is still significantly higher in terms of marbling and meat quality than Prime Beef. Now, what has made me very curious is that this does.
A real A5 wagyu beef burger actually tastes very different than a USDA prime one, except we have a problem, since you can guess that this package from the store with wagyu on the label is actually not made with wag UB A3 or A5 from Japan, so you have two options, if you want to find some, you can order some special ones online or you have to know a guy who is crazy enough to agree to grind an A5 Wagyu steak for you and I know one guy, this is googa, a man who has probably eaten more wagyu than almost anyone in the world and has performed countless experiments with all types of meat and ingredients, but even he needed some convincing in this test.
I told Google the concept for this video and he just looked at me and checked his head and said: I'll do it one more time, but this might be the last time for science, yeah, that's the great thing about these experiments, we always learn. something, you know, yeah, we do it so you don't have to do it with everyone. So while this is not a test, I would recommend trying it at home, it was absolutely fascinating and I want to go over a couple of key points, so for this test I made three burgers, all 160 grams each, the one on the left is USDA ground .
Prime rib eye, the one on the right is ground A5 wagyu rib eye and the middle one is USDA Prime rib eye mixed with 26 grams of A5 wagyu fat now, before you cook them and do the taste test, do you notice anything that you don't Just the color is completely different on the burgers, which is understandable when you look at the meat before grinding it, but the full wagyu burger is also a little soggy and that brings me to key observation number one, which is that wagyu has a point very low fusion. point at only 59 to 77 degrees Fahrenheit, this is below a person's body temperature and Googa knew this so before grinding it he started cutting up the frozen rib eye because it's almost like a race against the clock when you start passing it through the meat grinder.
Look, it's starting to get pasty, oh my God, it doesn't even break it up, it just does, it's like a mush, it's like a pure emulsion. Now compare that to the beautiful chunks of USDA Prime Rib Eye beef, the typical melting American beef fat. 104 to 122 degrees Fahrenheit, so even when I'm forming the burgers by hand they don't turn out doughy at all, can you guess what happens when we go to the stove? Well, we set the stove to high heat and then placed each burger on it. starting with USDA Prime, USDA Prime hybrid with wagyu fat and the 100 A5 wagyu burger and just look at how quickly the wagyu fat starts to melt and reduce in size, oh my goodness, immediately, immediately, just melting, yeah, wow, while it's burger continues to cook.
Google it and I'm just watching the fat on the burger melt and shrink and legit a minute and 30 seconds later we're like we need to flip this thing, it's cooking so fast and it's getting so small , while the other burgers are not even close to It's done and you can place your bets right now. Remember, this was a 160 gram burger to begin with. So how much do you think this burger weighs after we take it out? It weighed only 78 grams. The burger literally lost half its weight in 2.5 minutes. as so fragile, he lost half his way.
Wow, that's crazy for the remaining burgers. It took another three minutes. The Wagyu and Prime mix weighed 113 grams and the full USDA burger weighed 121 grams, so obviously a high fat burger will lose a lot. of weight too, but because the melting point of wagyu is so low, it melts and drips into the pan much faster and we actually collect the fat and this is why the real ground beef A5 move is Kind of a waste because you end up with all this liquid fat, however, the point of this test remains: does an A5 wagyu burger really taste better than American beef?
So let's see if we have. I must say that today is a good day, yes, it is never a bad day when you can eat hamburgers in the afternoon. and uh yeah have fun doing it hey they look fantastic i gotta say the amount of fat that was on that crazy one is just ridiculous it's not meat and fat it's fat with a little meat on it yeah because we took the weight afterwards and I think this literally lost 50 of its weight and you're paying for it and it's going down the drain yeah, yeah, hey science, we gotta do it, we gotta do it, what are we doing first?
Okay, we have wagyu, we have uh USDA Prime mixed with a little bit of wagyu and then we just have USDA Prime ground, there's very little meat, it really is, yeah, there's everything else, not the drink, and a lot of fat is already in the bottom bread exactly, yeah, okay, you're ready. Greetings to all. I hate to say this, but it's a 10 out of 10. We will recommend it, but not really because it's so good, it's very difficult to describe it like that, it's shocking, it's crazy, how different it is, yes, it's the most. something meaty that you can imagine in the best possible way, it's a 10 out of 10. but it's too expensive, yes, it's too much money for a burger.
You shouldn't do this, it feels bad, but if you know it's the best burger you've ever had in your life, it's very good, yeah, I have to say it's okay, hey, but if you do it, don't do it, but if you do it you do, but I think you understand, let's move on to the next one, let's do it, yeah, okay. I'm excited to see it because this one didn't lose that much weight so we still have some lean meat but mixed in with a little bit of that uh suet from the uh the wagyu figure out let's do it cheers hmm we're on to something. there it feels and tastes or texturally it's like a bird this is quite soft yes and it's incredible this is like what you like in a good hamburger like a high-end hamburger yes, very high-end, yes I can actually feel the meat fibers versus this one is so soft, yeah, but the flavor is so intense, but this one here is a burger, obviously, it's not going to be as good as that one, but man, yeah, you get some of that flavor.
Sure notes with the added tallow, not that I literally can't describe how meaty it is, I can't like it, there are just no words to describe it, it's interesting now that you taste it like the difference between the fatty flavors like it tastes different , it's shocking, will you know it's going to completely blow out of the water like our USDA flagship product that maybe you'll grind it, probably not, but let's see, let's find out right now, you know what this feels like? steak burger I agree yes it is very very solid like a thicker burger yes juicy every time you see a steak burger on the menu this is what you will expect literally a steak ground into a burger, not a regular steak, yes, not just a regular steak but a prime steak with really good marbling and I mean it comes out looking like a realistic burger, now it tastes fantastic, this is better at least for me , but this is not something you should do, it is something like from time to time. life you could try it if you want but I wouldn't recommend it but realistically this one we just tried now is something I can eat regularly, it tastes fantastic, it tastes like a beef burger.
I love the texture and flavor of this one, yes yes these are better but it's like an hors d'oeuvre, yes you have a little once in your life if you can and that's it, what do you think? Yeah, I think it's like a you. I know diminishing returns like this are already really good, these are better, but they're not going to be out of this world completely different, like all of these are really burgers. Every burger we tried was really good, yeah, they're all good because again, like well browned, enough fat content, salty, done, and then if we wanted to add a little bit of flavor to these, it could go unnoticed by us, oh yeah, no, if you add cheese to this one here, good old American. cheese and this one just give it to me like I would probably like this one better yeah you know what I mean yeah 100 and if you add a sauce like a good sauce here and you give me that one without sauce I would probably go with this one too so It's not worth spending so much money because you can buy a lot more with this one here and add sauces and vegetables, but don't get us wrong, everyone, this is ridiculously delicious, it's amazing, but we don't recommend it.
It's to answer the question of whether wagyu really tastes better than you think, as a regular steak definitely does, but it's not something you probably want to splurge on, you don't want it too often, maybe once a year, maybe once every five years. I said yes Have you ever tried a Japanese Wagyu A5 burger once in your life? Yes, that's it, but don't make it into a burger, make it like a steak. It will be betterthat you will have a better experience and you will be able to share it with more members of the family because it is a steak cover to share, this is not a steak that you can eat alone, yes, and also you are not going to waste all that fat that you paid to melt exactly in the container, yes, but damn, that's delicious.
Well, thanks Google for the wagyu crash course, which were fascinating experiments. My brother it was great having you here, thanks for coming. You know, I've learned a lot from you. I've been watching your videos for a while I love your videos keep doing what you're doing thanks for coming hey I appreciate it okay everyone say goodbye to Google. See you in my kitchen to complete the video, so this test demonstrated three extremely important fundamentals when it comes to the number one freshly ground wagyu beef, it has a unique meaty flavor that is different from USDA Prime.
Two. It has a lower melting point than USDA Prime beef. Three. Because of those first two, it has a different texture. However, the question. Now, these fundamentals hold true for ground beef options at the supermarket, for example, does this mean that an eight dollar per pound American wagyu ground beef will taste and feel different than my usual ground beef? four dollars a pound? Well, that's exactly what we are. We're going to do a taste test next, but before we do we need to find out what a package labeled wagyu ground beef really means and it's basically the wild west, so let's take a quick look at the timeline of how hoods and Wagyu products arrived in the United States.
First of all, if there's one thing most Americans love it's beef, so naturally when people started hearing about this incredibly delicious wagyu from Japan they wanted it and in 1976 four live wagyu bulls were imported. to the United States from Japan and were subsequently bred to the American Angus and Continental breeds and this made them the first wagyu cows in the US, except they were not purebred, that is, genetically pure wagyu cows. It wasn't until 1993 that American farmers were able to import Japanese black female cows, allowing them to breed. However, the first purebred wagyu cattle in the US were quickly closed just four years later, in 1997, Japan enacted an export ban on wagyu cows and Japanese officials declared wagyu cattle a National Treasure and, to To protect this status, they enacted an export ban on live Wagyu cattle, this ban has helped keep authentic Japanese Wagyu exclusive to Japan and is why purebred wagyu hoods and their crazy marbling are so rare anywhere else in the world. world, but since these wagyu cow bloodlines were already introduced to the US, wagyu beef was retained.
However, they are still quite rare in the US, how rare, take a look at this graph. There are over 30 million beef cows in the US raised for beef, of which an estimated 30,000 have Japanese genetics meaning they can be labeled as wagyu, however these are not 30,000 wagyu cows purebred, in fact it is estimated that there are only 5,000 genetically purebred Japanese cows in the US. The rest of them are crossbred, so when we zoom back in we can see how few cows there are. With Wagyu genetics in the US, you may now be wondering why any of this matters.
The US now has a massive mix of genetics and different wagyu cows and none of it is regulated by terms or grades in Japan they obviously have a solid grading system. which is heavily regulated however Australia has also been involved in breeding wagyu cows but they also have a rigorous one to nine grading system for beef which is really helpful for someone trying to buy some when you go to the supermarket or to a restaurant in the United States. and you see a wagyu product like an American Wagyu steak, you don't really know what you're getting, there are no rigorous guidelines and these scores matter a lot when you're now paying a lot of money for a rib or a thick cut of steak for this. video, although we're only talking about ground beef products, you're not going to get the most pristine meat anyway, however, just because it's ground beef, I don't think we should use the word wagyu everywhere, for example, check out this Arby's wagyu Steakhouse burger, if you read the fine print, they are using a mix of 51 ground American wagyu beef with 49 regular ground beef, so here's a question if Orbeez is allowed to call it a wagyu burger when that 51 American wagyu beef is from a possible 50 crossbred wagyu cow, first of all, if you ask me, it seems pretty misleading, which is why I think the United States needs to create a grading system that allows for more transparency for consumers, for For example, when I go to the supermarket. and buy American wagyu ground beef, this could be from a normal Angus cow that barely has any Japanese genetics and my question is does it really taste any different than the cheaper ground chuck, well that is exactly what we are going to put to the test next.
In this burger taste test I bought four different ground beef options at four different prices, the cheapest at four dollars and sixty cents per pound is 73 lean ground beef 27 fat, the next at 6.25 cents per pound. I have USDA Prime which is 80 lean and 20 fat, the third we have American wagyu ground beef which is 75.25 to eight dollars a pound and lastly I specially ordered A5 wagyu ground beef online which cost me 33 dollars per pound, but it also cost me over thirty dollars to ship it, so if you want to keep that in mind The cost is over 60 dollars per pound.
You might be wondering what makes it different from the A5 ground beef we ground with Google, so this A5 ground beef I ordered has a much lower fat content. You see googa and I ground. a rib and this was estimated to be about 50 percent fat which as we saw when cooking it is too much fat to use in ground beef for a burger because it all becomes useless, however this A5 ground beef is 75 percent lean and 25 percent fat made by grinding less expensive, leaner cuts of an A5 wagyu hood like sirloin or chuck and in the first test we learned that wagyu definitely tastes different than USB, but remember those burgers were literally just Beef and Bun It was the purest form of burger when there are only two ingredients to compare, it will be much easier to tell the difference, however, that is not how we make burgers at home.
I can't remember the last burger I made that didn't. have cheese, burger sauce and some fresh toppings, so this is the key question to keep in mind during this test and that is can you really taste a difference in the flavor of the meat when you add the toppings, so I prepared my Basic burger with the toppings I use most often for each burger. I weighed 150 grams or 5.3 ounces of beef and formed it into a ball, then added those beef balls to a very hot griddle at 450 degrees Fahrenheit and flattened them. I let the crust develop and then gave them a spin before going ahead and adding a slice of American cheese to each.
While that was going on, I made Martin's potato buns and added a spoonful of my favorite burger sauce to both the bottom and top buns. I followed that with three pickle chips. per bun before topping it with some shredded lettuce and once each burger was done, I added it right on top so I have these color coded underneath and what I'm going to do is mix them up to see if there are any. difference between the cheapest around four dollars a pound to the most expensive which is A5 wagyu ground beef at around 35 a pound, let's see.
I blindfolded myself and mixed up the burgers so I could try to give myself as much as Let's do a blind test as possible and see if there's a difference when I try one, two, three four, so let's dive into burger number one. It's a good burger, there's nothing to compare it to yet when it comes to the second burger. Again, it's really good, but is it so different that maybe one feels a little softer in texture flavor-wise? I'm not sure if there's a big difference there, although then on the third burger, my initial reaction was that something tasted a bit off. a little different here, but it's hard to determine exactly what three are really good.
I feel like it tastes a little different, but it's like I don't know exactly what's up with burger number four and after trying all of these burgers once. In my test with Google I thought I could detect some differences in flavor much more easily and there were some perhaps subtle differences here, but the texture is really what stood out the most. The fourth is definitely the firmest if I had one. I guess maybe it's because it's the 80 20, but I don't know, two and three were a little bit softer. Number one was between two and three, but as far as flavor goes, they all taste great the first time.
Aside from the texture, there's nothing that jumps off the page for me flavor-wise, but let me see if I can figure out a little more now, even after reviewing and trying all the burgers again with a few palette cleansers in between. I didn't get any significant differences and in fact my guesses as to which burger was the one was made solely based on the texture, not necessarily the taste and aroma of the burger, so I have to say that these are all really good burgers and nothing similar to the flavor or The aroma perspective really jumps off the page for me it's different, the only thing that's pretty easy to pick up on is the difference in texture, the fourth is definitely the firmest of them, then number one is like the second firmness and then two and three are the softest.
So based on what I know from previous testing and driving of them, I think two and three are the wagyu versions, either American wagyu or A5 wagyu, although I'm not quite sure which is which and then as for the exterior. one says: I think this is probably the 80 20. and this is the 73 27, but they are all great burgers, so I'm very interested to see exactly which ones are interesting, so the first one was the American wagyu. Chuck was the one in the middle. this was the A5 wagyu and then this was the Prime um which I think was the 80 20.
So I think I mixed these two up yeah I missed the Chuck and the American wagyu so it's really interesting to contrast with the test of flavor. We did it with Google which was literally just salt and there were some big differences mainly in the amount of fat but they are all very close in the amount of fat and I think the difference is actually much smaller at this stage so Review my final conclusions, so in conclusion, let's answer the question: is wagyu ground beef really worth it? I think the short answer here is no, but I want to give you a nuanced answer, let me explain, after doing this burger test, assuming your ground beef options are within plus or minus five percent fat content and are ground in the package in a similar way in texture, for example, packed tightly as in the supermarket or both ground fresh at home.
I think the short answer is no, but that's only if you understand the big picture. because this is something we often forget to think about when doing these types of ab tests, so let's zoom out and look at the bigger picture here. This is my burger making theory that I presented in my analysis of Gordon Ramsay's viral Tick Tock burger and for In this test we have focused on one option of this burger crafting theory and that is what type of ground beef should I use, but if you stray away, remember that this is one of the many options when it comes to preparing a burger, the bun, cheese, sauce and toppings also matter a lot and even if we stay in this category of burger, the way that is cooked will drastically change the flavor of the burger, for example, imagine you have two ground wagyu beef burgers but you cook them completely different ways the first time.
You smash it on the grill like we did in our test, but when you shape it into a thicker burger and cook it over a charcoal grill, these burgers will feel and taste completely different even though they're made. with the same ground meat as you. You will get an amazing crust on the entire Smash Burger, but the charcoal burger will have aroma molecules that cannot be replicated inside the charcoal and this brings us to the basics of how to make the perfect burger which I explained in this video where we did a series of tests and what matters more than the specific type of cow the ground beef may come from are things like the total fat content and how that burger is cooked and constructed, so this is what I would do. get a 20 to 25 fat ground beef and first figure out what your favorite way to cook it is and secondly what your favorite toppings are, bun and gravy, only when you have that figured out would I worry about trying the specific ground beef like I did it.
Here tooI should mention that although based on flavor I would say it's not worth it to go for these more expensive options, there are other considerations you may have when purchasing in-store, this could include supporting your local farmer by purchasing grass-fed or regenerative soil. beef or this could be completely different or if you're using beef or something else like browning it for tacos or a sloppy coffee, ultimately this video is not about me telling you what you should or shouldn't buy and how to make a hamburger. The goal is to use this video as an information resource so you can make an informed and confident purchasing decision the next time you are in the supermarket and see a package labeled wagyu.
In conclusion, I hope you enjoyed this video, it was very fun. To summarize, looking at the history of wagyu, how it came to the US and some of the current products that exist today, also a big thank you to Google for collaborating and perfecting the wagyu A5, that experiment and that day I spent with he. It was a lot of fun and also gave me some extra pictures of the wagyu cows when he went to Japan, so thanks again Google, but anyway that's going to wrap it up for me on this one, I hope you enjoyed it.
I'll see you in the next one. A peace to all, oh my God, immediately, immediately, just melting me, yeah, wow.

If you have any copyright issue, please Contact