A friend came to visit me at the weekend and help me with my garden. He brought some Wagyu Beefburgers. I had never heard of Wagyu beef before and imagined something awful!
Instead, l was pleasantly surprised at how delicious the Beefburgers were.
I googled Wagyu beef and discovered it is usually sourced from Japanese cattle and the meat is marbled.
It is supposed to be better for you than normal beef but is more expensive.
So l ask, have you heard of Wagyu beef and tried it?
Is that the beef where the cows are forcefed bottles of guinness to flavour their meat? I saw a video of that happening recently.
And no, in answer to your question, I havenât and I wouldnât. Iâm not a meat eater so nope.
Iâve never tried the steak, but yes, I buy the burgers for when we have a barbecue. They are very nice, not too fatty with a good flavour
Iâve never heard of Wagyu beef before.
Iâve just done a little window shopping online and the range of prices is staggering.
The steak looks well marbled so I guess the flavour would be rather pleasing.
It is very expensive and you do have to be careful where you buy it because it has been linked with animal cruelty in the past
I buy Finnebrogue burgers, ÂŁ4.50 for two and itâs from 100% grass fed animals who live outside, not force fed beer. They are really nice.
Thanks Maree,
Youâve just given me two reasons to give them a go.
I have heard of Wagyu Beef - itâs the muscle from specific breeds of Japanese Cattle, which is liberally marbled with fat.
The real stuff from Japan, âKobe Beefâ is very expensive - I think it can only be called Kobe if it is produced in Japan in the traditional ways.
I donât think they are treated cruelly - probably treated better than our domestic cattle to keep them stress-free for tenderer meat.
Then there is cheaper Wagyu meat that is produced in other countries, using cattle bred from Japanese Cattle, sometimes interbred with other beef cattle - I think the bloodline has to be at least 50% of the Japanese bloodline to call the meat Wagyu.
I have never tasted it because I do not eat meat but someone once told me that if you were to describe Wagyu in terms of sparkling wine, Kobe Beef would be the best champagne, whilst the meat from cross-breed cattle sold as Wagyu is more in the range of a mid-market prosecco.
Yes, these cattle are indeed fed beer, 1 - 2 bottles per day - and wine too, so some sayâŠ
The reason it so expensive is because the calves arre kept on for about twice as long as other calves before slaughter.
I should imagine if the poor things are half-pickled every day of their life, they couldnât care less when theyâre slaughtered!
It also seems that not all beef sold as Wagyu is genuine. As long as beef contains only 46% of that breed of cattle, they are allowed to call it âWagyu.â
An informative post.
Itâs the mid-market prosecco for me.
To be honest, I usually prefer a nice, âbutteryâ Prosecco above some champagne! 
I have heard of it but not tried it - prefer to make my own burgers.
Youâll love it, itâs great and I wouldnât fancy eating the Kobe stuff anyway, what with the question mark over the cruelty and the price, itâs a bit decadent, like that gold leaf steak everyone was on about a while ago
Finnebrogue are an ethical company with good quality products but not ridiculously expensive, I buy their stuff quite a lot
Did I ever mention I prefer a really good cider to champagne? 
They sell the very same burgers in Sainsburyâs also at 4.50.
Thatâs it then, itâs got to be done!
We have a very decent Sainsburyâs close by so itâs a goer.
Iâm not entirely sure about the cider thing, grief I canât remember the last time I drank champagne , maybe Iâll just settle for a bottle of Cava.
Is it just me or is this topic becoming just a tad booze oriented 
I think it might be me whoâs booze orientated, not the topic
Getting back to the beef itself, itâs the marbelling effect that would put me off.
I canât bear fat on meat, and I know, that to see all those white streaks running through the raw meat would put me off, so I guess Iâd never get to know what it tasted like.
With Wagyu meat, the fat is not like the fat on British Beef.
Most of the fat is unsaturated fat (healthier than saturated fats) and melts at a very low temperature, so you wonât be eating it as solid fat when the meat is cooked.
I am told that this unique fat marbling is very different from the fat marbling in British Beef - and it is what gives the meat a buttery flavour and melt in the mouth texture.
(Iâm a veggie, so the thought of eating beef does nothing for me - but when Iâve heard people describing how Wagyu tastes, it does sound very different to British Beef steaks.)
Thanks Boot, but like I said, If I saw it raw, the look would put me off trying it.
I suppose if I didnât see it until it was cooked, I might enjoy it, but I still do not like the idea of giving any animals alcohol.
I have heard of them but don
I shall try again.
I have heard of them,but i dont fancy the idea of eating one.
Ironicaly,i made my own beef burgers for dinner this evening,at least i know what goes into them.
