Title
American Wagyu Ground Beef
The price shown is an estimated deposit based on average weight. We will weigh your specific cut and adjust the final charge (up or down) at fulfillment.
American Wagyu Ground Beef (Avg Weight 1.0 lb pk)
The "Butter Burger" — Unmatched Richness and Decadent Flavor. This is not your standard Tuesday night ground beef. American Wagyu is the result of crossing the robust flavor of American Angus with the intense marbling genetics of Japanese Wagyu cattle. The result is a ground beef with a significantly higher percentage of intramuscular fat (often called "white marbling"). This fat has a lower melting point than standard beef fat, meaning it literally melts into the meat as it cooks, creating a burger that is impossibly juicy, velvety, and rich.
Why It’s a Staple: It elevates the humble hamburger into a gourmet experience. It is the secret weapon for the ultimate "Smash Burger," as the high fat content creates a spectacular, lacy crust on a hot griddle while keeping the center moist.
The Specs:
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Brand: Standing Stone (in partnership with NGM)
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Cut: Ground Beef (Wagyu Grind)
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Source: North Georgia Meat Company
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Diet: American Wagyu (Angus/Wagyu Cross)
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Portion Size: Avg 1.0 lb Pack
💡 The Chef’s Method: This meat is rich, so you need to manage the fat.
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The Handling: Keep the meat cold until the moment it hits the pan. If it gets warm, the fat will smear and you'll lose texture.
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The Shape: Form patties loosely. Do not pack them tight.
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The Cook: This is best cooked on a flat top or cast iron skillet to catch the rendering juices. If you grill it over open flame, watch out for flare-ups—it drops a lot of liquid gold.
-
Target Temp: Medium (135°F-140°F). Unlike lean grass-fed beef, Wagyu benefits from being cooked slightly more to ensure the rich fat fully renders.
American Wagyu Ground Beef (Avg Weight 1.0 lb pk)
The "Butter Burger" — Unmatched Richness and Decadent Flavor. This is not your standard Tuesday night ground beef. American Wagyu is the result of crossing the robust flavor of American Angus with the intense marbling genetics of Japanese Wagyu cattle. The result is a ground beef with a significantly higher percentage of intramuscular fat (often called "white marbling"). This fat has a lower melting point than standard beef fat, meaning it literally melts into the meat as it cooks, creating a burger that is impossibly juicy, velvety, and rich.
Why It’s a Staple: It elevates the humble hamburger into a gourmet experience. It is the secret weapon for the ultimate "Smash Burger," as the high fat content creates a spectacular, lacy crust on a hot griddle while keeping the center moist.
The Specs:
-
Brand: Standing Stone (in partnership with NGM)
-
Cut: Ground Beef (Wagyu Grind)
-
Source: North Georgia Meat Company
-
Diet: American Wagyu (Angus/Wagyu Cross)
-
Portion Size: Avg 1.0 lb Pack
💡 The Chef’s Method: This meat is rich, so you need to manage the fat.
-
The Handling: Keep the meat cold until the moment it hits the pan. If it gets warm, the fat will smear and you'll lose texture.
-
The Shape: Form patties loosely. Do not pack them tight.
-
The Cook: This is best cooked on a flat top or cast iron skillet to catch the rendering juices. If you grill it over open flame, watch out for flare-ups—it drops a lot of liquid gold.
-
Target Temp: Medium (135°F-140°F). Unlike lean grass-fed beef, Wagyu benefits from being cooked slightly more to ensure the rich fat fully renders.