“We developed this proprietary blend by sampling all different types of raw materials ultimately looking for the most flavorful yet tender pieces of beef to create a burger like no other,” said Jamie Schweid, executive vice president of sales. “Using Certified Angus Beef brand brisket, for example, produces bold, beefy flavor. The burger addresses the needs of high-end operators who appreciate flavor and texture and insist on serving the best-quality beef each day.”
Developed specifically for white-tablecloth restaurants, country clubs and resorts, Schweid said the burger’s flavor gives chefs versatility in developing menu solutions, whether for a slider, full-size burger or specialty dish using ground beef. The burgers are available in a variety of shapes, sizes and thicknesses, as well as a pillow-pack vacuum bag, which maintains the product’s loose texture as originally ground.
The forming process is just as important as the beef quality and cuts used, said Schweid, whose father founded Burger Maker in 1978. The company uses a unique forming structure that makes the burgers looser than the industry standard. The loose form maximizes flavor and tenderness while ensuring hand-made texture and appearance.
Ten strict quality standards ensure the Certified Angus Beef brand is a cut above USDA Prime, Choice and Select. Its product specifications provide the consistency that eliminates variations found in other grinds. It’s the best Angus beef available.
