Re: Wagyu ground beef tacos

On 5/31/2025 5:43 AM, Cindy Hamilton wrote:

On 2025-05-30, Jill McQuown <j_mcquown@comcast.net> wrote:

On 5/30/2025 5:44 PM, ItsJoanNotJoAnn wrote:

On Fri, 30 May 2025 16:48:11 +0000, BryanGSimmons wrote:

>
I used the fat from the ground beef to fry the fat free canned beans.
>
>

https://i.postimg.cc/Wb8mddyK/Thinking.gif

>
LOL Once again, Bryan is trying to present himself as a gourmet cook.
Why use ground pricey wagyu beef to make something as simple as tacos
and canned (presumably) re-fried beans?  It doesn't make fiscal sense.
Doesn't make sense in terms of flavor, either.  You get just as much fat
from cheaper 80/20 ground beef.  Doesn't have the fancy name attached,
though.

 I don't get wagyu ground beef at all.  The point is that wagyu beef
is well marbled and meltingly tender.  Any ground beef can be made
arbitrarily fatty and is inherently tender.
 

They have to use up the scraps.  I had it once, its just ground beef, nothing special.