What Is American Wagyu Ground Beef

How do I store Wagyu ground beef?

Store Wagyu ground beef as you would conventional ground beef. After opening the package, use it within a week, and don’t let it thaw at room temperature. Use the “best-by” date specified on the packaging as a guide at all times.

How to Pan-Fry American Wagyu Ground Beef

One easy way to keep the juiciness of Wagyu ground beef is to pan-fry it. Use a cast-iron skillet for best results.

  • Heat a skillet over medium-high heat.
  • To the pan, add one tablespoon of butter or olive oil.
  • Prepare the ground beef by making patties and adding seasonings, if preferred, while the pan is heating.
  • Once pan is heated, add the ground beef. If frying patties, cook for 4–5 minutes on one side until browned, then turn once.
  • When the ground beef reaches the appropriate level of doneness, remove it using a thermometer (always cook to 160 degrees for optimal food safety)

What Is American Wagyu Ground Beef

Different breeds produce different types of meat

Every breed of cattle has a distinct set of qualities that combine to create an equally distinctive dining experience that is sure to delight your palate.

What is Natural Angus Beef?

The Angus breed is renowned for producing meat with outstanding marbling, tenderness, juicy flavor, and flavor. Angus cattle, a more well-known breed, are rated according to the USDA grading system; most of them are given the Prime or Choice designation.

What does “natural” mean in this context? It simply means that the beef must be minimally processed and cannot contain any artificial ingredients. Many farmers raise cattle without the use of antibiotics or additional growth hormones, going beyond the USDA’s definition. The flavor of angus beef is consistently exceptional, making it a dish you’ll want to eat again.

Photo Cred: National Beef

What is American Wagyu Beef?

Wagyu is frequently referred to as a delicacy because of its production techniques, which leave minute marbling flakes on all retail cuts, giving the meat a smooth, juicy flavor. Wagyu beef is rated using the Japanese BMS (Beef Marbling Standards) due to its intense marbling, as the USDA grading system does not provide a classification to accurately represent marbling score. Since most American Wagyu beef is raised without the addition of growth hormones, it also bears the “Natural” label. In the end, American Wagyu provides a distinctive culinary experience rich in flavor and tenderness.