Arby’s is known for its slogan, “We Have The Meats.” On Monday, the chain best known for its roast beef sandwiches announced it has added to that list with a hamburger patty made from a blend of ground beef… and Wagyu, USA Today reports.
Arby’s is offering the new patty on its Limited Time menu in two new items: a Wagyu Steakhouse Burger and a Bacon Ranch Wagyu Steakhouse Burger. Both items can be ordered as solo items or as part of a combo meal.
Fox Business reports the Deluxe Burger is topped with American cheese, pickles, a tomato slice, red onion, and lettuce, and topped with Arby’s sauce.
The Bacon burger offers the same condiments plus bacon and parmesan peppercorn ranch sauce. Both burgers are served on a brioche bun.
CNN reports that the patties comprise a blend of 52% American wagyu beef and 48% traditional ground beef.
Arby’s claims the 6.4-ounce burger is as much as 50% larger than a McDonald’s Big Mac. Arby’s added that the burger is cooked sous vide style to enhance the marbling of the wagyu beef. According to the company’s press release, the burgers are cooked “medium-well, with a hint of pink.”
Wagyu beef has more marbling than traditional beef, resulting from decreased grazing and increased feeding of the cattle.
Arby’s chief marketing officer, Patrick Schwing, released a statement announcing the new menu items: “Instead of focusing on making billions of mediocre burgers, we’re taking a stance on high-quality meat that deserves to be cooked properly.”
Schwing added that years of research and development had gone into making the new Arby’s items. The new burger represents the first time Arby’s has offered a hamburger of any kind.
The Limited Time menu will feature the burgers from May 23 to July 31 as long as supplies last. The solo menu burgers start at $5.99, but the price will vary among Arby’s numerous locations.
Customers will want to try this burger soon due to its limited-time availability. Arby’s could bring one of the most sought-after kinds of beef to the fast-food industry more permanently should the burger be found favorable among consumers.
