Premium Ground Beef - 80/20 - Dry Aged 21 Days

($8 lb)

80/20 Premium Ground Beef. Dry aged for 21 days. Frozen and vacuum sealed. Ethically raised on pasture, without the use of synthetic chemicals, hormones, or antibiotics.

Our Premium Burger Tips:

We recommend using a hamburger patty maker ($15-$20 on Amazon) and ⅓ pound (or 6 oz) of meat for each patty.
If you’re working without a patty maker, be gentle when you shape your patty and DO NOT slap it back and forth between your hands; if you do this, you’ll overwork the meat and the muscle fiber will bind together. When you don’t overwork the meat, microscopic gaps will remain in between the little pieces of beef. As you cook the patty and the fat renders, the fat will go into those tiny microscopic voids, making your burger a whole lot juicier. We DO NOT recommend adding any fillers or binders to the ground. (Eggs, Bread Crumbs, ect.

Season with kosher salt and fresh ground pepper. Salt the patties liberally a half an hour ahead of cooking them, and leave them out to come to room temperature; this will let the salt migrate from the exterior to the interior.

If you’re not grilling your burgers, use a cast-iron pan.
Use a dry pan (with no butter or oil in it) to cook your burger.
If you insist on cooking with fat in the pan, use butter or tallow. NEVER use olive oil (it’s the wrong flavor).
Do not constantly flip your burger—you should flip it three times.
Don’t press down on your burger while cooking it, or you’ll squeeze out the juice.

We recommend Martin’s potato rolls as a bun. There’s no need to toast your buns, but if you do, slather some mayo on pre-toasting.