Burger Meat - Freyberger Blend

Several factors play an important role in a patty, influencing its consistency, flavor, and cooking characteristics. One of these is the blend of burger meat. This means which cuts are selected for the meat, and what fat content does it contain. We have the perfect blend for you so you can make your own burgers. With our blend, it's especially important that the meat is as fresh as possible. Aged meat often has a sour taste and is questionable in terms of germ content and the production of ground meat. And you want your patty rare, or at least pink, right? This is how we cut Freyberger's Burger Blend from the forequarter. Of course, these cuts only come from freshly slaughtered animals:Brisket, Shoulder, Neck slightlyRibeyeAnd short rib, which is perfectly trimmed of coarse tendons, is added in the right proportions. We take the fat for the approximately 20% portion from the fatty cuts of our heifer loins. And now the mix is ​​perfect for your meat grinder.

You already have the meat, now it's time to mince it. And then season, mix, and shape it properly. If you want to know how to do it right, just check out ourYouTube VideosThat's what we'll tell you. But we'll tell you this much: It depends on the grain size of the burger meat, the amount of salt added, the energy consumption, and the fat content. Enjoy the video!