The Art of the Burger Blend: The Best Cuts of Beef for Burgers

February 19, 2016 | Joe Gorgone

What’s in a Burger? If you’re ambitious, then it’s a lot more than you’d think.

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What are the best cuts of beef to use in Burgers?

The classic American Burger that we have all come to know and love is made from pure chuck. Chuck comes from the upper inner shoulder of the animal. It can broken down into cuts like the chuck eye, chuck filet, and classic pot roast, or it can be ground to create a perfect Burger.

Chuck has a buttery beef flavor that suits a wide variety of beef dishes. It’s decadent, classic, and what most people believe is the go-to cut to grind for Burgers.

But what happens when you grind other cuts of beef for Burgers?

And what happens when you blend those cuts?

Artisanal and Premium Custom Blend Burgers

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What you get is a flavor party, basically. Over the years, it’s become popular to grind and combine other cuts of beef for Burgers, and the results have established a new palate that is every bit as diverse as that which you find at a steakhouse.

There are many different cuts of beef that work well in this context, including:

  • Brisket
  • Hanger
  • Short rib
  • Steak tail
  • Sirloin

Each of these cuts comes with its own unique flavor profile that, when combined with chuck or each other, can create some of the best-tasting Burgers around. The key is understanding the attributes of each cut and coming up with your own ratios for the best combinations to create artisanal and premium-blend Burgers.

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That’s why Schweid & Sons has put together this new guide, The Art of the Burger Blend. In this free, downloadable guide, you can learn all about the different cuts mentioned above and what makes each one a perfect ingredient for the classic Burger. You’ll also learn interesting facts about each cut and how else they’re used across many different cuisines around the world.

 


Download The Art of the Burger Blend

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