Wagyu Tallow for burger?

[ChrisAU]

Thought about trying this instead of beef fat from butcher for my Muley I just killed. Mistake or no? 90/10 maybe?

Amazon.com

 

[#1antler]

Mix 20% bacon. You can thank me later

 

[Legend]

Thought about trying this instead of beef fat from butcher for my Muley I just killed. Mistake or no? 90/10 maybe?

Amazon.com

Go for it. But it is just expensive beef fat.

Wagyu is only fancy beef due to the ridiculous marbling in the muscle.

Now if you want fancy beef fat you should ask what kind if grain was the beef finished on. That may create different flavor of beef fat.

 

[butcherboy]

I wouldn’t do it especially if it costs more. Regular kidney fat from a grain fed beef is exactly the same thing at a reduced price. I prefer to use bacon ends & pieces if you can find it. If not then buy thick cut bacon that’s on sale.

 

[ChrisAU]

I tried bacon ends a while back and hated the flavor for anything other than making hamburgers. Leaning towards beef fat but have been curious about trying the wagyu tallow. May get a small thing of it and make a small batch of whitetail burger.

 

[svivian]

You can get large amounts of beef fat from any butcher and render it down to tallow. I wouldn’t spend the money for Wagyu fat

 

[butcherboy]

Here’s the thing with beef fat. You need to be careful with how much you add to WG. It’s great for burgers but in other dishes it will congeal when it cools and then can leave a nasty fat film on the roof of your mouth. It does give great flavor though. What I do with beef fat is I grind it through my coarse plate into a clear garbage bag placed in a box. Close it up and then it goes into the freezer. I pull it out and measure it according to weight and then add that to the WG and mix it in before grinding. Grind the WG twice. Once coarse then fine. Run it through once if you have dual grind plates. I cut very little WG anymore but always use the bacon with my personal stuff. You can also use fresh pork belly instead. I’ve used beef brisket in the past when it was much cheaper. You can grind it straight with nothing as well if you prefer.

 

[HingleMcCringleberry]

Not a fan of adding any fat to burger, unless it's dish specific.

 

[Koozer]

Wagyu fat has a much lower melting point than regular beef fat and also a much different taste!

 

[S-3 ranch]

Buy scrap fat from the butcher or buy a packer brisket

 

[butcherboy]

If it tastes different it’s because of what it was fed. I’ve seen some very nice black angus beef during my career that I would choose any day over a pure bred Waygu.

 

[Bugger]

How were you planning on using it? That stuff is already rendered so not really meant to be added to ground. You can use it to cook with though, it’s got a good beefy flavor.

 

[ChrisAU]

I wound up getting some ribeye fat from a local butcher, just started processing my own a couple years ago and for grind had only done 100% lean or added bacon ends/fat, will do this batch of muley burger with the ribeye fat. Thanks guys!