SANDY SPRINGS, GA. – For a limited time, Arby’s is expanding into the QSR burger category with the introduction of the Wagyu Steakhouse Burger, beginning May 23.

The burgers feature a blend of 52% American Wagyu and 48% ground beef, weighing in at 6.4 ozs. They are cooked using sous vide technology, a method based on immersing vacuum-packed meat in heated water to lock in juices and ensure tenderness.

“Boring burgers are a fast-food staple, so Arby’s felt compelled to raise the bar with a Wagyu Steakhouse Burger. Instead of focusing on making billions of mediocre burgers, we’re taking a stance on high-quality meat that deserves to be cooked properly,” said Patrick Schwing, chief marketing officer. “As the meat experts, we’ve spent over two years of dedicated research and development to deliver a premium burger that redefines what’s possible from a drive thru. Overdone burgers are over and done.”

The new burger will be topped with cheddar cheese, lettuce, tomato, pickles, red onion and a burger sauce and served on a brioche bun.