Ground Beef - Akaushi Wagyu

Individual Cut

Ground & Trim Primal · Available in Whole & Half Shares

Ground Beef

Also known as Wagyu Burger Meat

Ground from Akaushi trim with a natural fat ratio that produces the juiciest, most flavorful burgers, meatballs, and sauces you have ever made.

Marbling 3/5

Tender

Rich

Beefy

Fat Content

Find a Cut

Butcher Specs

Avg Weight1 lb packages

ThicknessN/A

Bone OptionN/A

PackagingVacuum-sealed

Your Share Yield

Whole Share~100-150 lbs

Half Share~50-75 lbs

Carcass %~40% (Ground & Trim)

Anatomy

PrimalGround & Trim

LocationVarious trim

MuscleMultiple muscles

Perfect For

When to Reach for the Ground Beef

Smash Burgers Meatballs Bolognese Tacos Chili

How to Cook It

Three Ways to Perfection

Akaushi ground beef is forgiving thanks to its marbling. These are our recommended methods.

Method 01

Smash Burgers

Form 2 oz balls. Smash onto screaming hot griddle. Season. Flip after 90 seconds. Add cheese.

Griddle 500°F+ → 90 sec per side

Press hard with a flat spatula in one decisive motion. Then do not touch it.

Method 02

Classic Meatballs

Mix with breadcrumbs, egg, Parmesan, garlic. Form 1.5-inch balls. Sear, simmer in marinara 30 min.

Sear → Simmer 30 min

Wagyu meatballs need less egg and fewer breadcrumbs. The fat provides moisture.

Method 03

Bolognese

Brown in batches. Add soffritto, tomato paste, wine, milk. Simmer 2+ hours.

Simmer 2+ hours

The Wagyu fat emulsifies with milk and tomato for extraordinary body.

The Forty Percent That Changes Everything

Most people do not think about ground beef. When you reserve a share of Akaushi Wagyu, your ground beef comes from the same DNA-certified steer that produces your ribeyes. Smash burgers develop an impossible crust. Meatballs stay tender without fillers. Bolognese develops depth in minutes.