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mazzotta70 t1_j6v484s wrote

Reply to comment by copyboy1 in [Homemade] Wagyu beef burger and fries by waitamreal

Butcher of 16 years here ..when you break down cattle you always get trim. Even a meat cutter in a retail/restaurant/production setting would get trim from cutting the primals into steaks. That trim is thrown in lugs, mixed with a little fat, and ground up into burger.

Cutting 1 whole chuck into roasts would end up with about half a out of trim. A standard lug typically holds about 40-50 pounds of trim/meat.

Imagine the amount of trim that would come from even 30 head of Wagyu beef. It'd be at least 1000 pounds of it.

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malalalaika t1_j6v8nyr wrote

I swear, it's as if people have never seen a cow. What do they think happens to the parts of it that aren't steak?

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mazzotta70 t1_j6vbn94 wrote

That's one of the issues with our society (USA). There is a massive disconnect between the growers and the eaters, for most Americans.

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RheaButt t1_j6vpc0p wrote

The issue is selling it as some amazing experience when it's almost the exact same product

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mazzotta70 t1_j6vqbbf wrote

That is entirely untrue. Grinding different quality meats, and meats from different primals on the cow results in entirely different burgers with different bite, cooking time, fat content, etc.

They don't just sell Kobe/wagyu products for more money because of the name. The beef industries in North America are highly regulated by the federal governments, no room for bullshit.

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