Burgers / Ground Beef

Wagyu burger patties made from the same Wagyu cuts we sell as steaks — not byproduct trim. Higher marbling, richer flavor, restaurant-style.

Why Ours Are Different

Most premium Wagyu burgers are made from grind-quality scraps. Ours come from full-quality Australian Wagyu cuts. Fat content sits around 20–25% — the sweet spot for a juicy patty.

Frequently Asked Questions

What makes a Wagyu burger different from a regular burger?

Fat quality and quantity. Wagyu's intramuscular fat has a lower melting point than conventional beef fat, so it renders into the patty as it cooks rather than draining away. The result is a juicier, richer burger at the same doneness.

What fat percentage is best for Wagyu burgers?

Around 20 to 25%. Leaner than that and you lose the reason to use Wagyu at all. Much fatter and the patty loses structure on the grill.

How do you cook a Wagyu burger?

Do not press the patty — pressing forces out the rendered fat that makes it worth buying. Cook to medium-rare or medium, salt only after the crust forms, and let it rest 2 to 3 minutes before serving.

Is Wagyu ground beef worth the price?

If it is made from real cuts, yes. The distinction that matters is whether the grind comes from full-quality steak cuts or from trim. Trim-based Wagyu grind is common and delivers little of the advantage.