Re: Wagyu ground beef tacos

On 5/31/2025 7:17 AM, Ed P wrote:

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.

 >
It wasn't more expensive.

>
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.

 >
That's what I thought, but the texture is a bit different.  Anyway, it's no pricier than the other fatty ground beef, $4.99/#.  When making ground beef taco meat, the fat is nice to use in the beans.
--
--Bryan
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