Back to shop
Ground & Everyday
Wagyu Ground Beef
The burger that ends the argument.
$12
Weight
Quantity
1
About this cut
Ground from Wagyu trim, so the fat is marbled through rather than added. It is the least expensive way to eat Wagyu and the fastest way to convince someone it is worth it.
How it works
- Frozen and vacuum-sealed for freshness.
- Farm pickup by appointment only in Norwich, or local delivery in Norwich and area.
Burgers, skillet or slow simmer
Cooking tips
- 1For burgers, shape gently and season the outside. For sauces or chili, crumble into a preheated pan.
- 2Brown in batches without crowding. Do not press burgers down; carefully drain excess rendered fat if needed.
- 3Cook ground beef to 71°C / 160°F throughout. Check burgers from the side with a thermometer; colour alone is not a safety check.
Cook ground beef to at least 71°C / 160°F throughout.
Portion guidance
A 454 g / 1 lb pack makes about 3–4 burgers (115–150 g raw each), or 3–4 servings in a sauce with vegetables and sides.
Use smaller patties for rich Wagyu burgers, or stretch a pack into chili, tacos or meat sauce.
Serving estimates are a guide, not a guaranteed pack weight or yield. Allow for appetites, sides and cooking loss.
Storage instructions
- Keep frozen at −18°C / 0°F or colder. Follow the package’s storage directions and dates.
- Thaw on a tray in the refrigerator at 4°C / 40°F or colder, never on the counter. Larger roasts may need several days. Keep raw juices away from other food.
- Once thawed in the fridge, cook within 1–2 days. For best freezer quality, use ground beef within 2–3 months; continuously frozen beef remains safe longer, but quality declines.
- Refrigerate leftovers within 2 hours in shallow containers, use within 2–3 days, and reheat to 74°C / 165°F.
Food safety guidance: Health Canada cooking temperatures · Storage · Leftovers