It’s a matter of personal preference. Here’s the criteria that I’d use to decide:
Fat Content: As a general rule of thumb, ground beef that is 20% fat is considered by chefs to be ideal for burgers & other formed meat applications (meatloaf, meatballs, etc). Fat content this high will help keep the meat together and prevent it drying out.
Taste: I think you’ll see a little less of a distinction because we’re talking about ground beef, but in general, grass-fed beef tends to have a beefier flavor that’s “cleaner” on the palate (for example, I use our grass-fed angus in burgers because I find I can taste all the condiments and toppings much more while getting plenty of bold beef flavor).
Grain-finished wagyu tends to have a luxurious creamier, “buttery-er” flavor.
Health Benefits: The wagyu breed’s marbling tends to be lower in saturated fat than other breeds, but this is especially true of grass-fed wagyu. Grass-fed beef is also higher in healthy omega 3s, CLA & vitamins.
You’ll get great burgers either way, it’s just a question of what kind of burger you want!
– Question Submitted by Eric
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