Japanese A5 Wagyu | Ground Beef
Ground beef is usually an afterthought — a way to use up trim. A5 Wagyu ground beef is the opposite of that. This is intentional, purposeful grinding of Japanese A5 Wagyu at a 75/25 lean-to-fat ratio, which means you're getting that legendary intramuscular fat distributed through every single bite rather than locked inside a steak. One pound, sourced from Japan, imported by Capital Meat Imports.
The fat in A5 Wagyu melts at a lower temperature than conventional beef fat — around 77°F versus 104°F — which is why a wagyu burger cooks and eats completely differently than anything you've made before. Expect a crust that forms fast, a juicy interior that almost bastes itself, and a richness that genuinely doesn't need cheese, bacon, or any supporting cast.
Description
Ground beef is usually an afterthought — a way to use up trim. A5 Wagyu ground beef is the opposite of that. This is intentional, purposeful grinding of Japanese A5 Wagyu at a 75/25 lean-to-fat ratio, which means you're getting that legendary intramuscular fat distributed through every single bite rather than locked inside a steak. One pound, sourced from Japan, imported by Capital Meat Imports.
The fat in A5 Wagyu melts at a lower temperature than conventional beef fat — around 77°F versus 104°F — which is why a wagyu burger cooks and eats completely differently than anything you've made before. Expect a crust that forms fast, a juicy interior that almost bastes itself, and a richness that genuinely doesn't need cheese, bacon, or any supporting cast.
