Curious question:
I understand Wagyu (american in this case) to be slightly superior to USDA prime due to higher fat marbling score (3-4).
What I don't understand are the gains from using Wagyu tallow or ground beef.
1 - If tallow is solid beef fat, what does it matter if the cow that it came from had more or less marbling? in the end, its all fat in there, right?
2 - If I get an 80-20 ground beef mix, what does it matter if the cow it came from had more or less marbling? I end up with 80-20 regardless, right?
I don't use tallow on my briskets, but I only buy american Wagyu beef (steaks, briskets, and yes, hamburger ground meat, which prompted me to ask this)
sorry if this is a dumb question, I might be missing something
I understand Wagyu (american in this case) to be slightly superior to USDA prime due to higher fat marbling score (3-4).
What I don't understand are the gains from using Wagyu tallow or ground beef.
1 - If tallow is solid beef fat, what does it matter if the cow that it came from had more or less marbling? in the end, its all fat in there, right?
2 - If I get an 80-20 ground beef mix, what does it matter if the cow it came from had more or less marbling? I end up with 80-20 regardless, right?
I don't use tallow on my briskets, but I only buy american Wagyu beef (steaks, briskets, and yes, hamburger ground meat, which prompted me to ask this)
sorry if this is a dumb question, I might be missing something