About this episode
For many beef connoisseurs, a wagyu steak is the tenderest meat money can buy. They say it literally melts in the mouth. But Pete wants to know, if a Wagyu steak can set you back £100, how can supermarkets sell Wagyu burgers for around £3.50 a pair? How much of what makes wagyu beef so prized trickles down into a burger?
Greg speaks to meat scientist, Martin Anderson, visits a Wagyu farm in Yorkshire, and sets up a blind taste test. All to find out if Wagyu burgers are the best thing between sliced bread.
Do you have a suggestion of a ‘wonder-product’ making a bold claim that Greg can investigate next?
Send us your suggestions to [email protected] or send it to Greg direct on Twitter or Instagram where he’s @gregfoot PRESENTER: GREG FOOT PRODUCERS: JULIAN PASZKIEWICZ & KEVIN CORE
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