American Wagyu Ground Beef, 3 lbs.

I’m all about the flavor and what do you know, the flavor is from the fat. This grind is very consistent, I’ve been buying it for more than two years and it tastes exactly the same. Perfect for burgers indoors in a hot cast iron skillet (get it smoking hot, 400° or so) no oil in the pan. Needs no seasoning as the flavor is so good on its own. However, If you need some kick, sprinkle Cajun seasoning on both sides before a hot fire. Great over charcoal also. Don’t handle the grind too much as the heat from your hands will begin to melt the goodness. Don’t pack it too tight, keep the burger patty loose. I like 1/3 of a pound, about 2 minutes per side. I always cook it rare, never had any complaints or problems after 50 or so pounds over the years. It’s juicy enough to cook to medium for the faint of heart. Anyway, the best burger I’ve found in over 45 years, highly recommended.