WX - Wagyu Burger Patty

TASTING NOTES FROM THE CURATOR

Wagyu sire is crossbred with a dame from another breed that is carefully chosen for its genetic superiority, environmental adaptability, and ancestral marbling. The cattle are allowed to develop naturally, and are slow fed for over 360 days, ensuring their natural growth and maximizing natural marbling.

This meticulous attention to detail is what makes WX beef so incredible. WX Wagyu Burger Patties are undeniable in quality, with their buttery mouthfeel, succulent flavor, and juicy, tender texture. You won’t look at burgers the same way again!

PREPARATION AND PAIRINGS

Trust us when we tell you that once you use a Wagyu Burger Patty for your burgers, you’ll never want to use anything else. The best way to cook your burger patties is on a skillet or grill at medium-high heat. Sprinkle a little salt on it once its on the grill, and make sure not to move or flip them until the bottom has a nice caramelized brown crust.

The internal temperature will read, as follows:

• Medium Rare: 130-135°F
• Medium: 145°F
• Medium Well: 150-155°F
• Well Done: 160-165°F

Serve your burgers on delicious brioche buns, lightly smeared with ketchup, mayonnaise, and mustard (if you like). We suggest topping them with Brie cheese and caramelized onions for an elevated burger experience. Pair with this pale ale from Mitchell’s Backyard Brewery. Eat al fresco, and honestly, what an experience.

THE ART OF EVOLUTION

Rangers Valley is proud of their innovative approach to beef, mixing genetics and respecting the natural cycle of their cattle.

Prized by chefs all over the world, their beef is a careful crossbreed of a 100% Wagyu sire and exceptional specimen for dame, resulting in an artful evolution that is superior in flavor, performance, and quality. None of their meat has HGP, or hormone growth promotants. Their cattle all develop naturally, without added hormones, ensuring only the highest quality meat.

Storage Instructions

Your cut of WX - Wagyu Burger Patty comes frozen and vacuum packed. Store in freezer. Thaw only when about to cook. Cooked leftover meat can only be kept in the fridge for 3 to 4 more days. Consume immediately.