Wagyu beef hot dogs
 

Anyone had these yet?

https://kccattlecompany.com/products...5AHdjpvBewlFLD

I don't see the point. I also don't see the point of ground wagyu beef. Isn't the appeal of wagyu the marbling?

Food & Wine says they taste like ribeye.

https://www.foodandwine.com/wagyu-ho...steak-11773619

Anyway, I'll let you know! :)

Wagyu translates to "Japanese Beef". How does one create American Japanese Beef? Would it not be simply American Beef at that point? Surely this is akin to the Champagne vs. Sparling Wine discussion?

And yes, as mentioned above, the entire point of Wagyu is the marbling so to destroy that structure by grinding it for a hot dog, one simply creates fatty ground beef. Major marketing fail. here.

It's the cattle, not the location. I believe Wagyu beef has been raised in the U.S. for 20+ years. (I don't know who brought the cattle over originally. :)). And Wagyu burgers are common all over the U.S.

At any rate, I don't think it's a "marketing fail" if they're having trouble keeping up with demand.

Nah, Wagyu refers to Japanese cattle. The American version is crossbred with other breeds. Not the same product at all. Gold vs. bronze, The American public at large does not understand this concept. People used to the real thing generally look at this version as significantly inferior.

What is called Wagyu is the US is in 99% of the cases just a derivative product. Probably more accurate to call it Beigyu (i.e., Nth. American beef).

Try real Wagyu and you'll quickly note the difference.

Massive marketing fail, if we use honesty or accuracy as benchmarks. ;)

Like you know anything about Japanese beef :p. Meanwhile, it sounds like a massive marketing success if the purveyors are honestly and accurately fleecing the US public.

I know, right ?!?:D

Still though, I am fairly well done with the standards of success being profits. Reminds me too much of what the current CIC sees as a success. I'm worn out from all of that. Plus, American beef is just too good to even need this breed, In my humble opinion of course. ;)

So, I guess the answer to my question is no. No one has had them. :D

The marbling is important butI there's also the finishing and the age of slaughter which gives it a beefier flavour. For the purpose of mince you could probably use old dairy cows and get a close enough flavour profile that 99.9% of people wouldn't know the difference. US beef only needs to be 50% wagyu content to be sold as wagyu – so when Arby's has a wagyu burger it's just a marketing exercise. The husbandry standard of fullblood wagyu in the US would be similar to what is found in Japan, there's just less of it because that sort of beef product is too expensive and is just not that popular.

FWIW, all wagyu breeds originated from crossing Japanese and European cattle.

You seem to be the only one willing to shell out $20 for 8 hot dogs. 😛 I think this calls for some fancy gourmet buns. Toppings?

And that will probably continue to be the case until there's some bulk excess sale on these and people will be talking about their gor may hotdog "prepared to order" in some airline lounge, somewhere.
(Yet the same folks that won't spend $2.50 each for what is likely a quality dog won't hesitate to spend 4 to 5x as much at a state fair or ballgame for ground pig snouts and cow toenails in casing.)

I'll let you know when the time comes! If they're the world's best hot dogs, 2 bucks(ish) a piece doesn't seem all that outrageous (as is suggested by some guy from across the bay) :D

I don't buy ground beef often, but when I have for the past two years of so been buying the Ground American Wagyu at Costco and it makes a mean burger. not mention great meatballs and chili. As a result, my mouth watered a little when I saw this thread (and I have been eating Prime Tenderloin for 6 days straight) even though I have never had a Wagyu hot dog. AND, I have had A5 Wagyu steaks and no its not the same, BUT, American Wagyu is still going to be a lot better than the regular beef and that is the point. :D

Definitely better be Brioche Hot Dog Buns with Truffled Fries (or Chips) :D

Hell, throw some Foie Gras on it (or cook it Foie Gras fat left over from seared Foie Medallions). And, yes, Foie Gras on Burgers is obviously fabulous. :D

Incidentally, while I haven't had a roommate in a while, every single one I had complained about gaining weight when they were my roommate.