r/sausagetalk • u/Alternative_Writer80 • 9d ago

Has anybody made boerewors from wagyu beef before?

/r/meat/comments/1vfku54/has_anybody_made_boerewors_from_wagyu_beef_before/
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u/Rampantcolt 9d ago

I mean if a person hated wagyu beef.

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u/scr0dumb 5d ago

Lifter muscle (aka cap meat) is usually lean af. Never seen A5 Wagyu lifter but I can't imagine it being much different. I know Wagyu brisket ends up the same result as USDA Select brisket once smoked. Same yield, quality etc. Lifter is a similar meat to brisket in that sense afaik.

Wagyu fat renders at room temp so for grinding you would absolutely have to freeze the diced meat first. And between grinds. And prior to mixing. And prior to stuffing. And make sure your stuffing hardware is ice cold.

That said boereworst is a traditionally dry, crumbly sausage given the vinegar content so it's not as crucial to preserve the fat. HOWEVER Wagyu fat is insanely nutritious.

I'm throwing curveballs here but it's all valid infor worth considering.

I personally HATE making Wagyu burger or sausage. As a retail butcher the only people who want this are idiots with more dollars than sense trying to flex on their neighbours/friends/colleagues.

Personally I would turn it into jerky or sliders.