I completely agree.
Blows my mind why this exists.
I cook taco meat "wrong" so it ends up not being the dry crap most people think of as taco meat.
I boil the seasonings until it's a tea/broth then boil the water off, quenching the heat with tequila reposado to stop the cooking.
I'm not calling it "wagyu" so much as I'm saying it's marketed as such; obviously they just threw in extra fat trimmings, which is why it's the cheapest.
