Ground Wagyu & Tallow

How to cook it

• Burgers: handle the meat as little as possible, salt the outside only, cook in a hot pan or on a flat top. Don't press. Medium is fine; the fat keeps it juicy.
• It's rich enough that a 5-ounce patty eats like an 8-ounce one.
• Meatballs, bolognese and chili all benefit. Cut the added fat in any recipe by half.
• Tallow: render the trim low and slow, strain, keep in the fridge. Fry potatoes in it. Sear the next steak in it.

Why it's better as Midwestern wagyu

Ground beef is where the fat is. Wagyu grind runs 20 to 30 percent fat that melts at body temperature, which is why the burger is juicy at medium and tastes sweet instead of greasy.

In your share

Roughly a third of any share by weight comes back as one-pound packs of ground. Ask for the tallow; most people forget to.