Remember when they had the "fixen's bar", where you could add tomato, dill pickle, onion, etc. to your burger.

Sometimes, you would notice some cheap bastard brought his packed sandwich from home and ordered a coke and then helped himself to the "fixen's bar".

This is pure Japanese A5 Wagyu rib eye steak. The "A5" means the animal had a high yield of meat and the highest grade of marbling.



This is American Wagyu rib eye steak.



The difference is remarkable. I've had both. I could never sit and eat an entire Japanese A5 too rich and a very soft texture. Best served cut in bite size and let everyone sample a few imo. The American Wagyu is much more to my liking and I have had all sorts of cuts. Briskets, steaks, sausage etc. If you like hot dogs buy a pack of American Wagyu hot dogs from Snake River Farms and then I dare ya to try to go back to anything else.

quote:

Originally posted by 12131:

All this talk of food and beef and burger and not a single pic. Fail!

Yes, challenge accepted...I'll give it a try. A picture will do it every time.

the one issue I think Arby's can't get around even accepting that the meat on this burger is of a better quality is they are not going to be able to cook it like any good burger should be cooked... just to medium rare.

Had a lady at a Fundruckers years ago ask me how I wanted my burger cooked? I answered medium rare and she said I could only have it medium or well. I then looked at her and said, "well then why did you ask me how I wanted it."

I just figured it out,
The hamburger identifies as Wagyu!
Problem solved progressively.

The wife and I tried this burger last night. It was fair. The meat was good, but could have been better if it was grilled or fried. It didn’t have any flavor imparted to the meat from the cooking method. I tried it, it was ok, I wouldn’t get it again. Arby’s has too many other good things on the menu and there are way too many better burgers in the market.

Chris

quote:

Originally posted by Blume9mm:
the one issue I think Arby's can't get around even accepting that the meat on this burger is of a better quality is they are not going to be able to cook it like any good burger should be cooked... just to medium rare. <snip>

Medium rare? Strictly personal preference.

quote:

Originally posted by 12131:
All this talk of food and beef and burger and not a single pic. Fail!

My contribution. I made this smash burger with 100% Wagyu beef from New Zealand. I always use German-baked pumpernickel for my “buns”.

quote:

Originally posted by cmparrish:

The meat was good, but could have been better if it was grilled or fried.

¿How was it cooked?

quote:

Originally posted by V-Tail:

quote:

Originally posted by cmparrish:

The meat was good, but could have been better if it was grilled or fried.

¿How was it cooked?

That’s an excellent question. I don’t know. It definitely wasn’t grilled and I’m pretty sure it wasn’t fried. At least not in house. I’ve heard rumors that it’s sous vide and then maybe deep fried? I’m not sure.

quote:

Originally posted by cmparrish:

quote:

Originally posted by V-Tail:

quote:

Originally posted by cmparrish:

The meat was good, but could have been better if it was grilled or fried.

¿How was it cooked?

That’s an excellent question. I don’t know. It definitely wasn’t grilled and I’m pretty sure it wasn’t fried. At least not in house. I’ve heard rumors that it’s sous vide and then maybe deep fried? I’m not sure.

Hmmm . . . I think that their Reubens are grilled, so I would have guessed that they'd use the same grill for the burgers. Next time I go into an Arby's I'll crane my neck and see if I can get a look at the burger prep.

quote:

Originally posted by V-Tail:

quote:

Originally posted by cmparrish:

quote:

Originally posted by V-Tail:

quote:

Originally posted by cmparrish:

The meat was good, but could have been better if it was grilled or fried.

¿How was it cooked?

That’s an excellent question. I don’t know. It definitely wasn’t grilled and I’m pretty sure it wasn’t fried. At least not in house. I’ve heard rumors that it’s sous vide and then maybe deep fried? I’m not sure.

Hmmm . . . I think that their Reubens are grilled, so I would have guessed that they'd use the same grill for the burgers. Next time I go into an Arby's I'll crane my neck and see if I can get a look at the burger prep.

It's cooked “Sous Vide style"

Like a lot of stuff at fast food, it’s probably just a reheat.

Arby’s never really did the hamburger thing, so they likely don’t have the infrastructure

I was thinking about this thread while walking the dog and remembered something from long ago.

When fast food places started, around the middle '50s, my Dad took my brother and me to one and bought a burger. He ate one bite of his and threw it away.

A while later, maybe a week or two, he went to a butcher shop (these are getting hard to find) and he bought some sirloin steaks, then he told the butcher to grind them up into hamburger with 20% suet mixed in.

He then went home, shaped them into hamburger patties and fried them in a cast iron skillet in bacon grease and toasted the buns in the same grease. Served with lettuce, pickle and tomato plus mustard.

It didn't taste like the hamburgers you get when you use ground beef at all and to this day I still use ground sirloin for a lot of the hamburgers I cook. Maybe that's why I like the American Wagyu burgers as they taste very similar to ground sirloin with 20% suet added.

Tried it today for lunch. It gets a C from me. Very average.

I'm just kinda curious. America's Roast Beef, Yes Sir.

How are they positioning the burger? Are they saying a burger is better than a roast beef sandwich? Why don't they use 'wagyu' for their roast beef sandwiches (or are they already - sorry, I haven't been to an Arby's in decades). Seems like, if I wanted to go to Arby's, I would want to go because of their roast beef sandwiches.

Had the one I ate today been prepared like the one pictured on the menu board, I’m sure it would have been pretty good. Mine was well done. The one on the menu board was just about how I prepare my own burgers; lots of pink.

Meh. Americans, for the most part, can't really expect to find gourmetesque burgers at a fast food place. All they see is the word Wagyu and think there are eating in luxury when it's likely cow meat that can trace genealogy to a Japanese heard. It's the same as eating shrimp at a buffet.


Remember when Angus was the word of the day in burgers? Same with this Wagyu burger. It's a fad that will pass.

I had the Bacon Ranch version today for lunch. They were out of pickles and american cheese so I substituted smoked gouda for the cheese.

As I was eating they announced to the people in the line they were out of roast beef in the middle of the lunch hour. One old guy left and he let everyone know he was unhappy about it. How could they be out of what they are primarily known for 2 hours after opening for the day?

The burger was okay. Better then most fast food burgers. However it's not good enough to go out of my way to eat there and it's only for a limited time anyway.