I’ve been covering Texas-raised Wagyu beef over the last year, and one question I’ve heard from readers is: What makes Wagyu beef any different than, say, prime-grade Angus beef? It’s about the marbling, sure, but it’s also about the quality of the fat, the ease with which it melts, and the buttery flavor it provides. In burgers, which are generally at least 20 percent fat, Wagyu really shines. Ground beef is the profit center of any cattle operation, but for Wagyu, it’s even more important. It’s easy to fetch high prices for steaks and roasts, but if producers can’t find customers willing to pay a premium for ground beef (which ends up being about a third of the animal), it’s hard to make the numbers…
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