Misslizard wrote:
That’s a new one.I had to look that breed up.Where I live it’s mostly black angus cattle.
Sadly I tend to have high cholesterol so beef is a occasional treat.
It's the Japanese beef that is very highly marbled.
With regular ground beef, much of the the fat melts out and into the pan. With the Waygu, it pretty much stays in the meat. When you cook a Waygu hamburger patty, you basically end up with just whatever oil you had in the pan to start with. The fats in the meat stay there.
When making hamburgers, I always prefer to form the patties very loosely to leave air pockets in the meat for the fats to accumulate. Then, after cooking, I let them rest for a few minutes while I wash all the cooking utensils, to let the fats in those air pockets solidify so that they don't run out and make the hamburger soggy. The result is a very good hamburger even with regular ground beef.
With the Waygu ground beef, it seems that you can compress them all you want -- squeeze out all the air pockets -- and not let them rest at all and they are still great.