Posted on 05/24/2022 11:35:36 AM PDT by COBOL2Java
Fast-food chains are constantly competing for customers' dollars and attention, and specialty offerings are a way to attract new customers and maintain existing ones. That's important for Arby's, which has 3,400 U.S. restaurants, according to industry research firm Technomic. That's a substantially smaller footprint compared to other chains, like McDonald's (roughly 14,000 locations).
As prices surge, fast-food customers are growing increasingly picky about where they go out to eat, McDonald's noted on a recent call with analysts. More than ever, quick-serve restaurants are fighting for loyalty.
A surprising but popular item might do the trick at Arby's. Its new burger is blend of Wagyu beef and ground beef and will be "highest-quality burger the market has seen yet," the company said. The company spent more than two years developing the burger.
(Excerpt) Read more at wbaltv.com ...
The best thing on the Arbys’ menu is the fried jalapeno bites, which include cream cheese in the center.
I don’t patronize fast food chains normally, but Arbys is the exception.
Ground up Wagyu wouldn’t be any better than regular fatty burger meat. What makes Wagyu good is the marbling, which means a lot in steak form, where the muscle is essentially intact, but is meaningless in ground beef, where the fat is uniformly mixed up in the burger regardless of what breed it is.
And the Japanese massage theirs and feed them beer...
“I never cared for their “roast beef” that looked like wet paper towels. Maybe their burgers are better.”
I like their Reubens.
One piece of Waygu - one inch square will be but in front of a fan and the air will be blown over in the general direction of the days hamburger (for exactly one minute).
Then the Waygu will be wrapped up, put back in the freezer - resting and waiting for the next days blow over...
“Waygu is beef. Started in Japan, now breed and available here in the U.S. However, the Japanese grading system is much more rigid than in it here in the U.S.”
American Wagyu comes from crossbred cattle as only a limited number of pure Japanese breeds have been imported.
The muscle that makes a round steak or roast is poorly flavored, almost flavorless. OK for marinating and converting into jerky, though.
One piece of Waygu - one inch square will be put in front of a fan - air will be blown over it for one minute.
Then the Waygu will be wrapped up, put back in the freezer - resting and waiting for the next days blow over...
“What makes Wagyu good is the marbling, “
What makes Wagyu good is the taste!
LMAO, two years to design a hamburger? I want a CEO job, maybe design burgger-blueprints, job security.
The taste comes from the marbleing, flavor is in the fat.
Arby’s “roast beef” is nothing like roast beef - it’s cured or something - it resembles baloney or ham more than it resembles roast beef.
Having said that, I did go through a phase of enjoying their sandwiches back in the 1970s - the meat was thin-sliced and tender, the rolls were nice. They had some kind of horseradish sauce that I liked..
It just wasn’t anything like real roast beef.
I guess that’s ok.. whatever goes into a Philly cheesesteak sandwich bears no resemblance to steak or cheese either. :-)
Why do you mislead? Some fools may even believe your posts.
👍 🙂
That wouldn’t surprise me. 🙂
I HIGHLY recommend Arby’s BLT Supreme on wheat bread. It may not be on their menu; ask for it. It is an outstanding sandwich!
No, you are confusing ground round with ground Chuck. Round has 15% fat, Chuck has 20%, and makes a superior burger.
I actually have some Waygu steaks in my freezer.....If you ever want a cool place to buy from...let me know.
No, you are confusing ground round with ground Chuck. Round has 15% fat, Chuck has 20%, and makes a superior burger. Regular ground beef has 27% and is just too greasy.
Huh? I quoted conservativeinPA.
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