Our Wagyu ribeye mince is rich, with an approximate 70/30 lean-to-fat ratio. I use that fat to cook the meat rather than adding a lot more to the pan.
Thaw and keep cold
Thaw in the refrigerator. Keep raw mince chilled until needed. For smash burgers, form small loose balls around 70–90g without kneading. For a sauce, break it into rough pieces. This is a different starting product from the ready-formed 150g Wagyu patties.
Smash-burger method
Heat a heavy flat griddle or cast-iron pan to medium-high. Wipe with oil only if necessary. Put a cold ball on the pan and press it thin immediately with a sturdy spatula; then leave it to form a crust. Scrape under the crust, turn and finish the other side. Thin patties may take roughly 2–3 minutes on the first side and 1–2 on the second, but check that the ground beef reaches at least 71.1°C (72°C on a whole-degree display). An accurate thin-tip probe helps.
For Bolognese or cooked crumbles
Brown in small batches over medium-high heat, breaking up the mince and allowing moisture to evaporate. Lower the heat if the fat smokes. Cook through before completing the sauce; check a substantial portion rather than the metal pan. Drain excess fat carefully if the dish is too rich.
Serve with pickles and onions, or use the mince in a tomato sauce. The Wagyu steak guide has different handling and safety temperatures because a whole steak is not ground meat.
What to make with it
For a complete meal, try Wagyu Beef Ragù & Tagliatelle or Wagyu Beef & Black Bean Tacos. Each recipe includes measured ingredients and serving suggestions.
