Re: Wagyu ground beef tacos

On Sat, 31 May 2025 09:43:05 -0000 (UTC), Cindy Hamilton
<chamilton5280@invalid.com> 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.

In Japan, a wagyu cow has a wagyu daddy and a wagyu mummy. In
countries like AU and US, one wagyu bull can be used to impregnate a
slew of "common" cows. The offspring is then called wagyu, but is only
50% wagyu.

Since Bryan only buys the cheapest of the cheap, his wagyu beef might
only be as wagyu as Elizabeth Warren is native American Indian.

--
Bruce
<https://i.postimg.cc/JhVjfHY8/trumputin.jpg>