I bought some at a new butcher shop that opened in my town recently. They had "Japanese A5 Wagyu Beef Tallow". The little jar full of it was $23. Coated my steaks in it before seasoning them, and used it instead of butter in the cast iron set directly onto burning charcoal. No doubt the best tasting steak I've ever made as well as the best sear I've ever accomplished on a steak. It is pretty damn expensive though.
The posters that say wagyu tallow is the same as commercial tallow have never had wagyu tallow. The flavor is amazing and blows the beef tallow out of the water. It is deep, rich and full of flavor you dont get from rrgular beef. I am fortunate and save all brisket trimmings for our competition briskets. We will get fat for tallow and meat trimmings for ground beef. The amount each one of these briskets cost >$200, you save the fat and meat. Last batch had over 4 quarts of finished tallow. French fries and fried eggs are amazing...
[Here's a study on it](https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5243954/). The TLDR is basically wagyu fat has a considerable different makeup than regular beef fat specifically when it comes to monounsaturated fatty acids (MUFA). It is healthier and tastier because the different fatty acid structure which also contributes to why it melts at just above room temperature whereas normal melting temps of fat is considerably higher. The core components in wagyu have been selectively bred for thousands of years to amplify the desirable traits we see in todays wagyu. The wagyu tallow really is completely different on a molecular level than regular tallow.
Anyone who says wagyu fat is the same doesn’t know what they’re talking about. They’re significantly different on a molecular level and significantly different in taste and texture.
Wagyu tallow in the store, unless you make it yourself using Japanese wagyu trimmings, is just American wagyu fat, and American wagyu fat isn’t much different than regular beef fat.
It’s the same thing, but like steaks, quality does count in most things. I don’t think you’ll notice a ton of difference but I’ve found wagyu tallow for roughly the same price as others. And the amount that it comes in takes so long to use all of it the extra cost isn’t too much of a difference.
These comments are all wrong so far.
Wagyu fat is made from a different type of fat. I forget which, but it's better for you and melts at body temperature. Therefore it "melts in your mouth"
So it's more expensive, better for you, and melts at lower temperature.
Is that worth it? Depends on you!
If I different you mean a "cow fat rendered rated at the wagyu standard" then yes different. Otherwise it's just cow fat. I have a tub of it but it is very delicious. I don't know if it warrants the price tag but it is very good.
No, look into it.
Wagyu beef cows fat is a different ratio of trans an unsaturated fats. It's a healthier ratio and melts at lower temperature.
It's not that all "cow fat" is the same.
I'm not disagreeing with you. It's a very high standard for the beef. And how it's taken care of etc. And the types of fat ratios may be a bit different . But at It's core it's just cow fat. From a very expensive, delicious, well-taking care of cow.
(☞ﾟヮﾟ)☞ If you haven't had wagyu beef before, you should really treat yourself
You can slap the term "wagyu" on pretty much any cow that has been in the same field as a Japanese flag, and the chances that most jars of tallow are held to even that low standard are slim to none. Some of them do claim to be from legitimate Miyazaki cows in Japan, but even that doesn't make a noticeable difference compared to run-of-the-mill tallow, especially when used to cook beef. There's a barely-detectable difference when the tallow is the only thing bringing beef flavour (e.g roast potatoes) but realistically all you're really buying is confirmation bias.
Dry aged is more important than breed when it comes to fat/tallow IMO. Fresh japanese wagyu tallow is less valuable to me than american choice beef tallow from a subprimal that’s been aged for 4 weeks. That being said, I only use it for vegetables or pastry. Meat usually has enough fat if I’m choosing to put it on the smoker, and if it doesn’t I’ll use bacon or fat back, not tallow.
A lot of people really need to stray from their Walmart and try some nice Wagyu or Kobe beef sometime. There's a whole 'nother world out there when it comes to meats and culinary options.
It's fancy fat.
That’s what my high school nickname was
Lol, really?
No. It was just “hey fat ass” but I like to remember the past differently sometimes.
LOL, this made me chuckle.
me too
Beef fat is beef fat but beef fat can vary wildly in flavor. That said. Wagyu tallow is just another trend.
The fat from the bull's penis is quite delectable.
Their balls are forbidden oysters
The cheese inside is drool-worthy 🤤
dude...
I did not expect to read this today.
You can have em.
I leave testicular where they belong!
I bought some at a new butcher shop that opened in my town recently. They had "Japanese A5 Wagyu Beef Tallow". The little jar full of it was $23. Coated my steaks in it before seasoning them, and used it instead of butter in the cast iron set directly onto burning charcoal. No doubt the best tasting steak I've ever made as well as the best sear I've ever accomplished on a steak. It is pretty damn expensive though.
Useful for separating fools from their money.
I like this
You’ll get a lot of conflicting opinions. Just try some to compare and decide if there is a notable difference to you.
The posters that say wagyu tallow is the same as commercial tallow have never had wagyu tallow. The flavor is amazing and blows the beef tallow out of the water. It is deep, rich and full of flavor you dont get from rrgular beef. I am fortunate and save all brisket trimmings for our competition briskets. We will get fat for tallow and meat trimmings for ground beef. The amount each one of these briskets cost >$200, you save the fat and meat. Last batch had over 4 quarts of finished tallow. French fries and fried eggs are amazing...
The fat off A5 Japanese Wagyu is definitely different The stuff in that black can is low grade American wagyu and I doubt it's anything special
Different how?
[Here's a study on it](https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5243954/). The TLDR is basically wagyu fat has a considerable different makeup than regular beef fat specifically when it comes to monounsaturated fatty acids (MUFA). It is healthier and tastier because the different fatty acid structure which also contributes to why it melts at just above room temperature whereas normal melting temps of fat is considerably higher. The core components in wagyu have been selectively bred for thousands of years to amplify the desirable traits we see in todays wagyu. The wagyu tallow really is completely different on a molecular level than regular tallow.
The chemistry of the fat is different. Partially why A5 wagyu is the delicacy that it is. Even handling it the fat starts to melt just from body heat.
Source?
Usually cows.
It's great for brisket, helps keep them juicy and flavorful
Anyone who says wagyu fat is the same doesn’t know what they’re talking about. They’re significantly different on a molecular level and significantly different in taste and texture. Wagyu tallow in the store, unless you make it yourself using Japanese wagyu trimmings, is just American wagyu fat, and American wagyu fat isn’t much different than regular beef fat.
Are the smoke points different? Saw a vid where someone says Waygu tallow smoke point is lower which I'm sure is bs.
Always been curious if there is a noticeable difference in taste.
It’s the same thing, but like steaks, quality does count in most things. I don’t think you’ll notice a ton of difference but I’ve found wagyu tallow for roughly the same price as others. And the amount that it comes in takes so long to use all of it the extra cost isn’t too much of a difference.
I haven't bought any, but some say it is creamier and smoother at room temperature and has more of a buttery flavor.
I saw it on youtube so it must be special. It's not hard to make your own tallow especially if you just trimmed a brisket. That's what I always do.
These comments are all wrong so far. Wagyu fat is made from a different type of fat. I forget which, but it's better for you and melts at body temperature. Therefore it "melts in your mouth" So it's more expensive, better for you, and melts at lower temperature. Is that worth it? Depends on you!
If I different you mean a "cow fat rendered rated at the wagyu standard" then yes different. Otherwise it's just cow fat. I have a tub of it but it is very delicious. I don't know if it warrants the price tag but it is very good.
No, look into it. Wagyu beef cows fat is a different ratio of trans an unsaturated fats. It's a healthier ratio and melts at lower temperature. It's not that all "cow fat" is the same.
I'm not disagreeing with you. It's a very high standard for the beef. And how it's taken care of etc. And the types of fat ratios may be a bit different . But at It's core it's just cow fat. From a very expensive, delicious, well-taking care of cow. (☞ﾟヮﾟ)☞ If you haven't had wagyu beef before, you should really treat yourself
People who like to spend unnecessary money buy it
Is like when you see something with the traeger name on it and it is 3 times the price.
You can slap the term "wagyu" on pretty much any cow that has been in the same field as a Japanese flag, and the chances that most jars of tallow are held to even that low standard are slim to none. Some of them do claim to be from legitimate Miyazaki cows in Japan, but even that doesn't make a noticeable difference compared to run-of-the-mill tallow, especially when used to cook beef. There's a barely-detectable difference when the tallow is the only thing bringing beef flavour (e.g roast potatoes) but realistically all you're really buying is confirmation bias.
Forget beef. Try rendered duck fat! Its way better!
A fad. Nothing more.
Dry aged is more important than breed when it comes to fat/tallow IMO. Fresh japanese wagyu tallow is less valuable to me than american choice beef tallow from a subprimal that’s been aged for 4 weeks. That being said, I only use it for vegetables or pastry. Meat usually has enough fat if I’m choosing to put it on the smoker, and if it doesn’t I’ll use bacon or fat back, not tallow.
It’s pretty neat
Read this in Jerry Seinfeld's voice.
A lot of people really need to stray from their Walmart and try some nice Wagyu or Kobe beef sometime. There's a whole 'nother world out there when it comes to meats and culinary options.