You tried making fries in boiling water didn’t you?

That is entirely untrue. Grinding different quality meats, and meats from different primals on the cow results in entirely different burgers with different bite, cooking time, fat content, etc.

They don't just sell Kobe/wagyu products for more money because of the name. The beef industries in North America are highly regulated by the federal governments, no room for bullshit.

The issue is selling it as some amazing experience when it's almost the exact same product

Scraps from a Wagyu cow

It’s ground up wagyu scraps from trimming the good cuts

Cook them in oil at 140C, throw a big batch in. Depending on the size of the batch, the oil temperature should drop to roughly 123-127C. Let the fries swim (not just stuck at the same position) in there till the oil gets to 133-135 C (should take like 1-2 min) . After that let them cool. Even better to refrigerate them overnight so that the oil gets sucked in the potatoes. Next time you fry them at 160-165C till golden brown. Crispy on the outside, soft on the inside. Also important to let the oil leak out the fries. They won’t get soggy but crispy. Unless you like soggy ass fries

😂 come get a slice, I promise the picture didn't do it any justice

More like dry-tip

With the potatoes if you are using raw cook them half way then put them in a bath of salt mostly water and a little white or apple cider vinegar for just a family you should be ready to drain and fry within twenty minutes and they will come out restaurant steakhouse style

I’ve never had tri-tip but I know that’s a California grilling thing, and I’d love to try it. The crab I know is amazing.

This pic screams west coast!

Chef here and I think I can explain what happened and what to do next time IT looks like you prepared everything at the same time and started cooking all together so it would come out hot without blanching the potatoes before cooking and good meat like that can make amazing burgers BUT you have to remember how much more of good fat is in it over chuck meat PERSONALLY at my restaurant I do a pan hot then put the patty in and flip around when you have a good crust to keep it the juices in THEN finish in a oven till the desired cooked level

How are the fries? Looks quite undercooked. Not roasting, just an observation for improvement next time!

Fuck yeah, I always get so stoked to see Dungeness, the superior crab!

Good looking feast

Those aren’t fries, those are cries

That's one of the issues with our society (USA). There is a massive disconnect between the growers and the eaters, for most Americans.

I swear, it's as if people have never seen a cow. What do they think happens to the parts of it that aren't steak?

And some liver too

You should try baking/frying the fries until completely done and crispy. They’re soooo much better that way.

I came here for this. Otherwise I’m here for this. I love burgers.

Butcher of 16 years here ..when you break down cattle you always get trim. Even a meat cutter in a retail/restaurant/production setting would get trim from cutting the primals into steaks. That trim is thrown in lugs, mixed with a little fat, and ground up into burger.

Cutting 1 whole chuck into roasts would end up with about half a out of trim. A standard lug typically holds about 40-50 pounds of trim/meat.

Imagine the amount of trim that would come from even 30 head of Wagyu beef. It'd be at least 1000 pounds of it.

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I agree

Real Wagyu as a burger is a total waste. Wagyu steaks are marbled with fat to make them tender. But once you grind it up, it’s as tender as regular hamburger. All ground beef is tender.