Let’s face facts, many of the burgers one encounters in the big, bad world, are pretty bloody awful. Most of you see the sun come out, rush to the convenience store and buy a box of frozen patties (Who is Pattie and what did she do to deserve this treatment?). Then it’s home to the garden, to wipe the cobwebs off the barbecue. Then you take the wire brush to the grill. Next you fire it up and burn off last season’s leftovers. You throw the frozen patties on the grill along with some jumbo sausages, ribs, bacon, cofti, chicken wings and pork chops. You take pictures of the whole lot burning on the too-hot grill and share it to your social media. You swill a few cans of beer, over-eat, get the “meat sweats” and retire to snore through the worst excesses of your piggery. But….., there is a better way. Better for you and better for small producers creating great product sold through independent butchers who know their trade. The way forward is the Way of the Wagyu.