Burger Meat - Freyberger Blend
Burger Meat - Freyberger Blend

Burger Meat - Freyberger Blend


Regular price€19,90
€19,90/kg
Tax included. Shipping calculated at checkout.
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  • Burger Meat Freyberger Blend, vacuum packed
  • Burger meat to spin yourself
  • Homemade, handcrafted
  • Freyberger's Plus Guarantee

Our burger meat - Freyberger Blend will keep for at least 3 days after arrival or collection, at a maximum temperature of 6°C.
For optimal storage, we recommend storing between 0 and 4 °C.

With us you get more for your money, we promise! Because Freyberger's Plus guarantee is included with us! Most of our steaks, sausages and chickens are heavier than stated in the product description. And all of this without any additional charges, as you are used to from other shops. So you usually get more goods from us than you actually pay for!

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With our burger meat

It's best to do it yourself!

A burger and the meat patty it contains is more than just a dish. At least for real hamburger fans. This bun with the patty in between is an expression of individuality, skill and pride. The more you have made yourself in the end, the better. And here is our solution. Burger meat that you can grind, mix, season and shape yourself. You don't have a meat grinder in your kitchen yet? Then it's about time. Here are a few suggestions.

It's all in the mix - Freyberger Blend

Several factors play an important role in a patty, influencing its consistency, taste and cooking properties. One of these is the mixture of burger meat. In other words, which cuts are used to make the meat and what fat content does it have? We have the perfect mixture for you so that you can make your own burgers. With our blend, it is especially important that the meat is as fresh as possible. Hung meat often has a sour taste and is questionable in terms of germ content and the production of minced meat. And you want to enjoy your patty rare or at least pink, right? So we cut Freyberger's Burger Blend from the forequarter. Of course, these cuts only come from freshly slaughtered animals: brisket , shoulder, neck, a little ribeye and short rib, which are perfectly freed of coarse tendons in the right proportion. We take the fat for the proportion of around 20% from the fatty cuts of our heifer backs. And the mixture is perfect for your meat grinder.

Make your own patties with our burger meat

You already have the meat, now it's time to mince it. And then you need to season, mix and shape it properly. If you want to know how to do it properly, just watch our YouTube videos . But we'll tell you this much. It depends on the grain of the burger meat, the amount of salt added, the amount of energy used and the fat content. Enjoy the video!

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