If you’re going to mince the beef anyway, just mince regular beef with the tallow, you don’t need the fat to be intramuscular.
If you’re making a burger or meatball or any other minced beef product with wagyu you’re just wasting your money and the farmer’s effort.
The only acceptable way to enjoy wagyu is in steak form.
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Do people actually mince their wagyu?
I was under the impression that minced or ground wagyu was made from the off-cuts.
Completely correct and not unpopular whatsoever. Sorry, gotta downvote.
This is one of those ‘Never mix good scotch’ type opinions where…yeah…I agree at a personal level, but I’d never in my right mind criticize someone for making an A5 smashburger or Coke & 21.
However, Wagyu has become so available and the grading on it is so diluted anyway that it’s honestly a little moot these days.
Wagyu should be seared, sliced, and savored, not smashed, ground, and grilled.
Not all parts of a cow make a good steak, even a wagyu one. Minced meat is typically chuck, round, etc.
Popular cuts of wagyu like ribeye, etc are also much more expensive.
Now would these non-steak Wagyu cuts be better as a large slow roast instead of minced into a burger? Probably.