Burger Wagyu Japanese 2X100 gr

Origin of the Wagyu Burger

Wagyu is a Japanese type of beef derived from specific breeds of cattle, primarily from Japan. The word "Wagyu" comes from the Japanese words "Wa" meaning Japan and "Gyu" meaning cattle. Wagyu cattle are bred for the exceptional quality of their meat, characterized by high marbling (internal fat distribution) and tenderness.

Features of Wagyu Burger

1. Marbling : Wagyu has a high content of internal fat, which is evenly distributed throughout the meat, creating a particularly tender and juicy texture.
2. Flavor : Wagyu's fat imparts a rich, buttery flavor, which makes it distinct from other types of beef.
3. Texture : Very tender and juicy meat, which melts in the mouth.
4. Nutritional value : Despite its high fat content, Wagyu fat is considered healthier, as it contains high levels of monounsaturated fatty acids.

Ways to Cook Wagyu Burger

• Grilling : The most popular, as it brings out the flavor of the meat. A medium-high temperature is recommended so that the internal fat is not lost.
• Pan-Seared : Ideal for achieving a crispy outer crust while maintaining internal tenderness.
• Oven-Baked : For slower cooking and even heat. It is recommended to bake at 120-150°C.
• Sous-Vide : For ultimate control over temperature and texture, cook the Wagyu at a low temperature (around 54-57°C) for several hours and then brown it in a hot pan.

Temperature and Duration of Maintenance

• Refrigerated storage : 2-4°C for up to 3-5 days, in an airtight container.
• Freezing : -18°C and below, for up to 6 months. Thaw slowly in the refrigerator before use to maintain quality.

Nutritional Table per 100 g.

The specific nutritional value may vary depending on the exact composition of the meat and its origin. The high fat content is characteristic of Wagyu, but the monounsaturated fats make it less harmful than other types of red meat.