The Case for Wagyu Ground Beef


Wagyu is a very special, delicate type of meat. But that does not mean you should feel intimidated when it comes to preparing it in any of its forms or cuts.

First of all, when looking to purchase Wagyu ground beef, you want to make sure you get 80/20 Wagyu—which should be noted on the packaging—for the best quality and taste. That is 80% lean, 20% fat—and it is also what Browsey Acres provides.

Wagyu ground beef can be prepared similarly to any other type of ground beef. And with ground beef’s role as the most versatile of meats, just imagine how much more taste and flavor you’ll get out of Wagyu ground beef. There are, however, differences—especially in terms of timing and preparation—between Wagyu ground beef and other types of ground beef.

For frozen Wagyu ground beef, the first step in preparation is to read more about how to properly freeze and thaw frozen Wagyu. Our suggestion for defrosting your frozen Wagyu ground beef (or any cut) is to do so in the refrigerator for up to 48 hours, in order to allow it to properly defrost. (Do not attempt to expedite the process with a microwave.) 15 to 30 minutes before cooking the ground beef, bring it out of the refrigerator to allow it to come to room temperature in the kitchen.

From there, you can sear, fry, or broil your ground beef. No oil required.

According to Imperial American Wagyu, the best tips for additional Wagyu ground beef preparation are:

  • Cook to 160°F—avoid overcooking to help maintain tenderness.
  • Use minimal seasonings for full, authentic flavor.
  • Avoid over-handling to help preserve juiciness.

A little salt and pepper go a long way when you factor in the natural flavor of Wagyu meat. You can also season your Wagyu meat after it has been cooked.