{"product_id":"wagyu-beef-mince-patties-155g-each-from-32-kg","title":"King River Wagyu Beef Mince Patties 155g Each from $32\/kg","description":"\u003cp\u003eKing River Wagyu Beef Mince Patties are pre-portioned Australian Wagyu burger patties at roughly 155g each, from $32\/kg. Buy a 10 pack, a 25 pack, or a full box of 60. Formed and ready for the grill or pan straight from the pack, with enough fat through them to stay juicy without falling apart. Delivered chilled across Australia.\u003c\/p\u003e\u003ch2\u003eWhy Choose These Patties\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eAustralian Wagyu mince:\u003c\/strong\u003e crossbred Wagyu, not generic beef mince with a premium label.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePre-portioned at 155g:\u003c\/strong\u003e every pattie the same weight, so every burger cooks the same.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFormed, not pressed hard:\u003c\/strong\u003e loose enough to stay tender, firm enough to hold on the grill.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThree pack sizes:\u003c\/strong\u003e 10, 25 or a full box of 60.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFreezer friendly:\u003c\/strong\u003e pull out exactly what you need and leave the rest frozen.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e$32\/kg on a full box:\u003c\/strong\u003e Wagyu burgers at a rate that makes them a regular thing.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eSourced With Care\u003c\/h2\u003e\u003cp\u003eKing River is an Australian crossbred Wagyu program producing beef with genuine marbling at a price point that works for volume products like mince and patties. Crossbred Wagyu carries a meaningful proportion of Wagyu genetics, which is what puts the fat through the meat rather than just around it.\u003c\/p\u003e\u003cp\u003eThe mince is made from Wagyu trim rather than offcuts of unrelated beef, which is the difference between a Wagyu pattie and a pattie with Wagyu written on the box.\u003c\/p\u003e\u003ch2\u003eWhy Wagyu Mince Makes a Better Burger\u003c\/h2\u003e\u003cp\u003eA burger lives or dies on fat content and fat quality. Too lean and it dries out, too much of the wrong fat and it renders away leaving a shrunken puck.\u003c\/p\u003e\u003cp\u003eWagyu fat is finer grained and lower melting than standard beef fat, so it stays in the pattie longer and distributes through it rather than pooling. The result is a burger that stays juicy at medium rather than needing to be served rare to be edible.\u003c\/p\u003e\u003ch2\u003ePackaging and Storage\u003c\/h2\u003e\u003cp\u003ePatties are packed in trays and cryovac sealed, then chilled or frozen depending on your order. Keep refrigerated below 4°C and use within 3 to 5 days, or freeze at minus 18°C for up to 12 months. Defrost in the fridge and never refreeze once thawed.\u003c\/p\u003e\u003ch2\u003eThe Carnivore Society Promise\u003c\/h2\u003e\u003cp\u003eEvery King River order is hand selected, cold chain shipped and backed by full traceability. If it does not meet our standard, it does not leave the warehouse. Add it to your cart and we will get it to you chilled.\u003c\/p\u003e\u003ch2\u003eSpecifications\u003c\/h2\u003e\u003ctable\u003e\n\u003ctr\u003e\n\u003cth\u003eSpec\u003c\/th\u003e\n\u003cth\u003eDetail\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePattie weight\u003c\/td\u003e\n\u003ctd\u003eApproximately 155g each\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePack sizes\u003c\/td\u003e\n\u003ctd\u003e10 pack, 25 pack, 60 pack (full box)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFull box weight\u003c\/td\u003e\n\u003ctd\u003eApproximately 9.3kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProduct\u003c\/td\u003e\n\u003ctd\u003eWagyu beef mince patties\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBreed\u003c\/td\u003e\n\u003ctd\u003eCrossbred Wagyu\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePackaging\u003c\/td\u003e\n\u003ctd\u003eTrayed and cryovac sealed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCountry of origin\u003c\/td\u003e\n\u003ctd\u003eAustralia\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStorage\u003c\/td\u003e\n\u003ctd\u003eBelow 4°C refrigerated, minus 18°C frozen\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eShelf life\u003c\/td\u003e\n\u003ctd\u003e3 to 5 days chilled, 12 months frozen\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAllergens\u003c\/td\u003e\n\u003ctd\u003eNone\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003ch2\u003eCooking and Flavour\u003c\/h2\u003e\u003ch3\u003eFlavour and Texture\u003c\/h3\u003e\u003cp\u003eKing River patties have a rich, slightly sweet beef flavour from the Wagyu fat, with a texture that stays tender rather than tightening up. They shrink less than standard patties because the fat renders more slowly.\u003c\/p\u003e\u003cp\u003eKeep the toppings simple. A good Wagyu pattie does not need bacon, three sauces and a fried egg to carry it.\u003c\/p\u003e\u003ch3\u003eHow to Cook Wagyu Patties\u003c\/h3\u003e\u003ch4\u003eOn a Flat Top or Pan\u003c\/h4\u003e\u003cp\u003eGet the surface properly hot. Season the outside only, just before cooking. Cook 3 to 4 minutes per side without pressing down, ever. Pressing squeezes out the fat you paid for.\u003c\/p\u003e\u003ch4\u003eOn the BBQ\u003c\/h4\u003e\u003cp\u003eDirect heat, lid up, 3 to 4 minutes per side. Wagyu fat will flare, so keep a cooler zone on the grill to move them to if it gets away from you.\u003c\/p\u003e\u003ch4\u003eFrom Frozen\u003c\/h4\u003e\u003cp\u003eThese cook well from frozen. Add 2 to 3 minutes per side and drop the heat slightly so the outside does not burn before the centre is done.\u003c\/p\u003e\u003ch4\u003ePro Tip\u003c\/h4\u003e\u003cp\u003eCook to medium rather than medium rare. Unlike a steak, mince benefits from a little more time, and the Wagyu fat means you can go to medium without drying it out.\u003c\/p\u003e\u003ch3\u003ePerfect For\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeekend burgers:\u003c\/strong\u003e restaurant quality without the restaurant bill.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCatering and events:\u003c\/strong\u003e 60 identical patties, no prep work.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMeal prep:\u003c\/strong\u003e high protein, portion controlled, cooks in 8 minutes.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFeeding teenagers:\u003c\/strong\u003e the full box disappears faster than you expect.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eFAQ\u003c\/h2\u003e\u003ch3\u003eHow big is each pattie?\u003c\/h3\u003e\u003cp\u003eEach pattie is approximately 155g. A full box of 60 comes in around 9.3kg. That is a generous single burger or a good size for a double stack using two smaller patties.\u003c\/p\u003e\u003ch3\u003eWhat is the difference between Wagyu patties and regular beef patties?\u003c\/h3\u003e\u003cp\u003eWagyu fat is finer grained and melts at a lower temperature than standard beef fat, so it distributes through the pattie during cooking instead of rendering out. The burger stays juicier and shrinks less. The flavour is also noticeably richer and slightly sweeter.\u003c\/p\u003e\u003ch3\u003eCan I cook these from frozen?\u003c\/h3\u003e\u003cp\u003eYes. Add 2 to 3 minutes per side and lower the heat slightly so the outside does not overcook before the centre is done. Cooking from frozen is a good option for these because it slows the fat rendering.\u003c\/p\u003e\u003ch3\u003eWhat is the fat percentage?\u003c\/h3\u003e\u003cp\u003eThese are made from Wagyu mince with a fat level suited to burgers rather than lean cooking. That is what stops them drying out. If you want a lean mince for bolognese or meatballs, our grass fed 10% mince is the better choice.\u003c\/p\u003e\u003ch3\u003eHow should I cook them and to what temperature?\u003c\/h3\u003e\u003cp\u003eCook to medium, around 65°C internal. Unlike steak, mince is best not served rare. The Wagyu fat means medium still eats juicy. Three to four minutes per side on a properly hot surface will get you there.\u003c\/p\u003e\u003ch3\u003eHow long do they keep?\u003c\/h3\u003e\u003cp\u003eChilled below 4°C, use within 3 to 5 days. Frozen at minus 18°C, they keep up to 12 months. Once thawed in the fridge, cook within 48 hours and do not refreeze.\u003c\/p\u003e\u003ch3\u003eDo you deliver across Australia?\u003c\/h3\u003e\u003cp\u003eYes. Orders ship chilled in insulated packaging via temperature controlled courier to all states. Delivery timing depends on your location, and remote areas may take an extra day.\u003c\/p\u003e\u003ch3\u003eWhy buy the full box instead of a 10 pack?\u003c\/h3\u003e\u003cp\u003ePrice per kilogram. The 60 pack works out at $32\/kg against $46\/kg for the 10 pack, so the full box is around 30% cheaper per burger. They freeze well, so most people who buy a 10 pack once buy a box the second time.\u003c\/p\u003e","brand":"King River","offers":[{"title":"In Stock 60 Pack (9.30kg) $32\/kg - $297 Total","offer_id":47312970481718,"sku":null,"price":297.0,"currency_code":"AUD","in_stock":true},{"title":"10 Pack (1.55kg) - $46\/kg - $71 Total","offer_id":47312970514486,"sku":null,"price":71.0,"currency_code":"AUD","in_stock":true},{"title":"25 Pack (3.88kg) $37\/kg - $143 Total","offer_id":47312970547254,"sku":null,"price":143.0,"currency_code":"AUD","in_stock":true},{"title":"60 Pack (Full Box) $32\/kg - $297 Total","offer_id":47312970580022,"sku":null,"price":297.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0654\/7859\/0518\/files\/rn-image_picker_lib_temp_9deb25fa-2778-4f6d-ad0c-d3a812574a66.jpg?v=1787321251","url":"https:\/\/www.carnivoresociety.com.au\/products\/wagyu-beef-mince-patties-155g-each-from-32-kg","provider":"Carnivore Society","version":"1.0","type":"link"}