I've eaten a lot of burgers over the years -- some good, some great, and some pretty bad. If there's one thing I've learned over the years, it's that the quality of beef used in large part determines the quality of the burger. Great beef often leads to a great burger.

Unfortunately, though I have to admit a strange weakness for McDonald's Quarter Pounder with Cheese, I have never considered McDonald's the place to go for a high-quality burger. In-N-Out? Yes. McDonald's? No.

The company just started testing a new burger made with Wagyu beef -- a Japanese breed of cattle that is widely considered to the pinnacle of the beef world. This particular type of beef is noted for much more marbling than traditional beef which generally results in a much tastier product.

Testing of the new Wagyu beef burger is currently limited to Australia, where it is being sold at an astounding price of AU$10.75 (currently the equivalent of US$8.25). This officially makes the Wagyu beef burger the most expensive item ever sold at by McDonald's, anywhere in the world.

The actual burger starts with a 100 percent Australian-bred Wagyu beef patty in a gourmet bun along with special sauce, bacon, caramelized onion, tomato, lettuce, and a slice of cheddar cheese.

Surprisingly, it appears that not all Australian McDonald's customers are falling in love with the new gourmet product. Aside from the high price, customers have been quoted as saying the "wagyu is dry" and that the burger tastes like "cardboard." Someone else said on social media, "I'm having this really strange feeling of disappointment."

There are fans, however, with one happy customer saying about the burger, "Just had one for lunch...not bad at all," and another fan saying, "The meat is divine."

Of course, as with any experiment, I'm sure the fast-food chain will keep working on its recipe and try to improve customer reactions to it. Perhaps, when it does eventually find its way to the U.S., the McDonald's Wagyu beef burger will live up to its full potential.

Published on: Mar 22, 2018
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