You have no plans to visit? Then I can say hey, give me a call and the meal’s on me!
So crowded nobody goes there anymore.
LOL, I’ll call you! 
We have no local places in this area that sell stuff for the same price as Arby’s, the local places are always more expensive than fast food (and are typically better, although some local places suck.)
I don’t really view fast food as meaningfully interchangeable with non-quickserve restaurants; a huge factor of why I ever get fast food is convenience. Restaurants where you sit down and they cook your food to order, generally can’t compete with fast food on convenience and order speed, while fast food places can’t really compete with regular restaurants on food quality.
SNL did a joke on this on Weekend Update. Congratulations, Vancouver!
TheReportOfTheWeek* posted his review of the Deluxe Wagyu Steakhouse Burger and gave it an 8/10. There are some good shots of the burger and it looks better than I expected.
*Yes, that’s the name of his review persona. He’s a peculiar fellow but has a knack for getting me to watch his boring, endless videos which feature 2 minutes of content that take 13 minutes to deliver. Here, we don’t even see the food until almost 3 minutes in and he doesn’t taste it until 4 mins. His uncanny valley appearance and mannerisms are oddly compelling.
My dad apparently had one, but found it so unremarkable that he didn’t realize that it was some special deal until I told him. He did however eventually note that it was juicier than a normal burger, which he liked. But not enough to keep buying it. (And he intentionally avoided the higher priced version with the bacon.)
And I partially agree with Stranger. The term Wagyu, like Angus, is being used to imply extra quality because those words are associated with such. Champagne isn’t a good analogy, as that word has completely lost its luster.
There doesn’t seem to be much reason they couldn’t actually make the same burger with just normally sourced ground beef, without any significant difference in taste. Hence their choice to use (low grade) Wagyu seems to be marketing.
That said, I don’t agree it actually is misleading people to think it could ever be the quality Wagyu stuff, due to the price and usage. No one is looking at that burger and thinking they’re getting that $100 steak experience. But the connotations of the word “Wagyu” probably does influence both demand and even taste. Both are influenced by believing something is high quality.
If people didn’t have that association with Wagyu, Arby’s wouldn’t be using it. I’m pretty sure that’s why Angus burgers fell out of fashion.
Absolutely, I’ve said as much. Wagyu is a gimmick.
I tried to get one of these a couple of times when temporarily on a break from my diet but every time the drive thru was backed up all the way to the street.
Too bad for me but this seems really popular.
That’s when I park and walk in (assuming the store is open for walk-ins (and you can get into the parking lot)). Drive-thru tends to get priority, but even if 3 or 4 drive-thru orders get filled in front of counter one, I’m still way ahead.
Well, but I still take issue with that–American Wagyu isn’t “low grade” Wagyu. Wagyu refers to the breed of cattle, there is nothing in evidence to suggest American Wagyu are a low grade of the breed. The beef (i.e. the finished meat) is not held to the same grading standards as are found in Japan, but it also is not actually being sold as adhering to those standards.
Angus is exactly the same deal by the way–angus breeds of cattle are entirely angus whatever the quality of the meat harvested from them (which is going to vary based on a large number of factors.)
I never said it was low grade because it is American. It’s low grade because it’s extremely cheap. They aren’t going to put $100 steak in a $10 burger.
Ground beef is not generally sold as a graded product in the United States, so you can’t necessarily assume the grade unless you know the specific provenance of what went into the grind.
Almost by intention, ground beef is generally a mixture of lower desire cuts to begin with, with some specialty exceptions. This is true from McDonald’s to your grocer’s meat counter to most sit-down restaurants. Almost no one is grinding up expensive steak cuts that could be put on a restaurant plate for $50 or more to make hamburgers (again–people do weird things and there’s lots of people grinding their own stuff, I’m speaking broad industry norms.)
Right now a common national average price for ground beef bought in bulk is around $4.29/lb, or around $1.60 for a 6oz serving (which is what this burger is.) If they are selling it for $8-10 there is no reason to assume they are using some sort of special and terrible source of beef. Additionally, that average is for a consumer facing website selling ground beef in bulk, a major purchaser like a national fast food chain likely gets wholesale pricing that knocks even more off the price.
I never said they were. I said they were using low grade Wagyu. I didn’t say anything about this being special. Just that it’s not the high grade stuff that people associate with the word “Wagyu.” It’s pretty obviously going to be beef of lower quality. Plus they mix it with half “regular” ground beef.
You seem to be reading way more into what I said than I actually said.
My gripe is that the burger-from-Arby’s is stupid!
There are leventy-jillion places to get hamburgers. Arby’s was a place to have something OTHER than a hamburger.
But then, Arby’s has been adding to its menu for years now. I guess their marketing strategy is to throw a bunch of everything at a wall, to see what sticks.
When Ramsey does a restaurant rescue, he always starts with the menu. Offering thousands of different items ties up your freezer, your work areas, and a tremendous amount of money. In the end, you end up with mediocre crap, and a lot of stale stuff that ends up in the garbage.
~VOW
But again–Wagyu is a breed, it doesn’t have a grade. The finished beef can be graded on some cuts, but ground beef is generally not graded. There is nothing to suggest this is low quality beef (which is the term you should be using instead of low grade.) It isn’t Kobe style beef at all, which I also think maybe you were partially confused on as well.
Exactly. From what I remember, I always felt Arby’s marketed itself as an alternative to your hamburger places.
In 2023 we will finally get the 7-Up branded cola. 
Marketing a product against your chain’s “specialty” is an old tactic that often gins up sales. Sometimes it works, sometimes it doesn’t.
According to the “about this” , unicorn meat isn’t marbled.
This is true. The marbling in plush tends to be very poor.
It’s all marketing hype.
The stats on that commercial are now wildly out of date. I don’t think I’ve seen 7Up at fountain in forever. I’ll have to look to see if it is in any stores - Sprite is now the only brand of lemon-lime I see or even think about.
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