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Tinker Sailor Soldier Pie |
Basically, the bottom line is stop calling it Wagyu beef. Cause it ain't. ~Alan Acta Non Verba NRA Life Member (Patron) God, Family, Guns, Country Men will fight and die to protect women... because women protect everything else. ~Andrew Klavan | |||
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| Member |
Last weekend I saw two wagyu steaks at Costco for $200. I'm thinking that's probably not what's in Arby's burger. No one's life, liberty or property is safe while the legislature is in session.- Mark Twain | |||
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Member |
Dang it, now I got to try one.... and I understand the meat is not going to be anything close to a $100 steak.... but then I have no desire to eat a $100 steak... I suspect it would be very good but I'm having a hard time believing it would be that good. I know Ruth Chris's has steaks on their menu for over a hundred bucks but even if somebody paid for it I think I'd probably be disappointed My Native American Name: "Runs with Scissors" | |||
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| Member |
The spokesperson for Arbys drives me nuts and has done so for years. I would rather have a peanut butter sandwich. | |||
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| drop and give me 20 pushups |
Even if the wagyu beef burger was offered "FREE" I would decline and order and pay for a "Rueben" sandwich. ................ drill sgt. | |||
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Member |
Probably like that "Kona" labeled coffee at Costco that has like 2% Kona beans in the bag... But I'll try the Arby's burger...I like a lot of their other stuff. Have loved Arby's ever since my fam took me as a child to the one on Federal Highway in Pompano Beach FL that had the giant cowboy hat sign.
--------------------------------------- It's like my brain's a tree and you're those little cookie elves. | |||
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| Savor the limelight |
I had no idea these were out there, but I’m going to try one. So thank you for sharing your experience. It’s a $6-$8 burger, I promise not to analyze the snot out of it.  | |||
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Baroque Bloke |
Thanks for your post Flash. It’s informative and objective. Serious about crackers | |||
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Member |
We tried it a couple days ago. Did not like it. Very ordinary at best. Ours were almost burnt on the outside and raw in the center. Taste was rather bland. We had the bacon ranch version. Even the bacon was subpar. Actually we both threw almost half of ours away rather than eat them. I will not be trying another one. Collecting dust. | |||
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| Get my pies outta the oven!  |
If you ask me, these places all need to stay in their lane and just do what they’re known best for. People aren’t going to Arby’s for burgers just as they didn’t go to McDonalds for pizza which they failed miserably at. The Wawa convenience store chain in this area makes a somewhat decent hoagie for the money but now they’re trying to do pasta and burgers. Stop…just stop!  | |||
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| probably a good thing I don't have a cut |
I actually don't like the hoagie sandwiches at Wawa. I go there most nights on the way to work. I usually get a Stacked sandwich or a beef steak mac and cheese bowl. I love their milkshakes though. Just can't have one of those everyday. Will have to try one of the Arby's burgers when I find my self near a franchise. I'm sure it's only for a limited time though. | |||
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| Member |
Was at Arby's the other day and saw Wagyu burger on menu. Underneath in small letters it said cooked medium well done. Like my burgers not cooked so far but ordered one to try it. It was well done and somewhat dry. At best an average burger. Will not order again. The “POLICE" Their job Is To Save Your Ass, Not Kiss It The muzzle end of a .45 pretty much says "go away" in any language - Clint Smith | |||
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Hop head  |
speaking as someone that was a butcher for 19 yrs, there is no cut, at least at grocery store level, that was used for ground anything, except one it was all trim, so your chuck trim went into ground chuck round (tip, eye, top, bottom etc) went into ground round, and anything else including the above went into ground beef, as far as lean content ground beef was the most fat Chuck, next Round, next Sirlion next, moving up the chart as far as % lean to clarify, back in the day, when meat was cut in stores, there was a lot of trim, chucks, for example, were bone in, (and included the chuck shoulder) or boneless (packaged as Shoulders, or Chuck Rolls,) the rolls were 2 to 4 in a box, and had a lot of excess meat attached that was made into stew, or ground, mostly ground, ditto Round meats, back in the 90's packing companies found they could make more money by trimming the primals up to 'block ready' as in less if any trim at store level, and grind the excess themselves into a course or fine gring chub that was processed at store level benefit was the store took less liability for contamination, and it was easier to process, less trim means less time for a butcher (high payroll) and if burger was needed a clerk (less payroll) could run 10# chubs thru the grinder for the case exceptions were Shanks,, that is the one cut that was ordered in , peeled off the bone, and ground for ground beef, and they have plenty of grissle https://chandlersfirearms.com/chesterfield-armament/ | |||
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I Deal In Lead |
Okay, let's go with that logic. That being the case, since most of the food Mexican restaurants serve here in the States isn't like what's served in Mexico, we have to stop calling it Mexican food. The same is true of Italian food here Chinese food here and Japanese food here. And yes, I've had authentic Chinese, Japanese, Italian and Mexican food I know what we get here isn't authentic. From there, we can nitpick pizza and philly cheesesteak and so on ad infinitum. There are others, but that's enough for now. | |||
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| What is the soup du jour? |
Wagyu inspired* We thought about Wagyu when making this burger. Lol. | |||
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| Little ray of sunshine  |
I'm glad the OP enjoyed the burger, and I like a fast-food burger as much as the next guy. All I meant was that is what it is - a fast food burger. This ain't Lutece. The fish is mute, expressionless. The fish doesn't think because the fish knows everything. | |||
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| I Deal In Lead |
I've had 5 guys, In-N-Out, Mcdonalds, Wendys, Smashburger, Habit Burger, Burger King essentially all of the big name burgers and I like this one better. Been thinking about it, though, and a thought came to me. Most people haven't eaten Japanese Wagyu or American Wagyu (which is a good way to differentiate the two) and it doesn't taste like your normal beef, whether it be tenderloin, strips or Rib eye. It has a different texture and a different flavor. I eat it often and so I know and like the flavor. It's possible others taste it and it just doesn't taste like hamburger and so they don't like it. People resist change. | |||
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goodheart |
It sounds pretty good and worth trying--except for the American "cheese". _________________________ “Remember, remember the fifth of November!" | |||
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| Yew got a spider on yo head  |
I love Arby's. Thank you for the heads-up, I'm gonna cram one of these in my cram-hole tomorrow! | |||
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Oriental Redneck |
All this talk of food and beef and burger and not a single pic. Fail! Q | |||
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