When it comes to crafting the perfect Burger, the meat blend matters just as much as the seasoning or the sear. At Schweid & Sons, we believe in starting with high-quality, whole muscle cuts—not leftover trim—to deliver a consistently delicious Burger every time. But different cuts of meat act differently—some contribute bold flavor, while others lend juiciness or structure.

Let’s discuss the best cuts of meat for Burgers, why specific cuts are chosen, and how different combinations can impact the final result.

Fat vs. Function: The Best Beef For Burgers

Cows, like people, use different muscles in different ways. Overworked muscles—like those from the shoulder (chuck) or hindquarter (round)—are naturally tougher due to their dense muscle fibers. They often have a bolder flavor but need to be balanced with more tender, fatty cuts to keep the Burger juicy and palatable.

On the other hand, underused muscles—like those near the ribs or belly—are typically more tender and carry more intramuscular fat (marbling). These are ideal for grinding because they create a Burger that’s both flavorful and juicy.

This is where the art of blending comes into play. By combining different cuts of beef—i.e. lean, flavorful cuts with fattier, tender ones—you get a balanced Burger that’s juicy, meaty, and satisfying. So remember: choosing the best meat for Burgers isn’t just about fat percentage—it’s about where that fat comes from and how it works with the lean.

Common Cuts Used in Burger Blends

Let’s dive into the best meat for grinding Burgers that’ll wow your guests:

• Chuck is the backbone of many Burger blends. When ground, the cut works well alone, or can be elevated when blended with another cut of beef. It’s high marbling gives the Burger a rich and buttery beef flavor.

• Brisket is a hardworking muscle from the lower chest. Brisket has two main muscles, the flat and the point. The flat is relatively lean, but it has a strong beefy flavor and a coarse grind texture that adds a hearty bite. The point muscle has more marbling, leading to a rich flavor in your Burger. When balanced with other cuts, brisket becomes a powerful backbone in a blend.

• Cut from the chuck and rib section, short rib offers rich marbling and intense flavor. It’s prized for its buttery texture and ability to create a luscious, juicy Burger. Because of its fat content, it helps balance leaner cuts beautifully. Just don’t overdo it—too much fat can result in a greasy Burger.

• Sirloin comes from the hip and is moderately tender with a clean, beefy flavor. It’s not as fatty as rib or brisket, but it adds structure and depth to any blend. It’s often used to add volume without overpowering the other cuts.

• The round is a lean cut from the rear leg that is high in protein but low in fat. On its own, it can be dry—but it brings firmness and bite to a blend. When paired with rich cuts like short rib or chuck, it offers a great textural contrast.
• Hanger steak is a lesser-known cut from the plate (near the diaphragm), and it’s considered a “butcher’s cut” because of its flavor. It has a bold, slightly gamey taste that can add a certain je ne sais quois to your blend. However, it must be used carefully, as its grain and chewiness can dominate if overused.
• Ribeye is a premium cut from the rib primal, known for its rich marbling and tender texture. It brings a luxurious, steakhouse-style flavor to any Burger blend. Thanks to its high fat content, ribeye adds incredible juiciness and depth—but like short rib, it should be balanced with leaner cuts to avoid an overly fatty patty.

What Happens When You Change the Percentages?

Adjusting the ratios of each cut can dramatically change the eating experience of a Burger. For example:

• More brisket = if using the lean portion, it leads to a denser, beefier Burger with a slightly coarse bite.
• More short rib or ribeye = a juicier, more indulgent Burger with rich, beefy flavor.
• More round or sirloin = a firmer texture and leaner taste.
• Touch of hanger = a savory, umami-rich background note.

At Schweid & Sons, our blending process is based on experience, experimentation, and a commitment to consistency—because one extra percent of fat or lean can mean the difference between a dry patty and one that melts in your mouth.

Explore Our Burger Blends

Whether you’re grilling for a crowd or savoring a solo stack, we’ve got the perfect Burgers for your plate:

• The All American Blend – Chuck (75/25). Classic, juicy, and well-balanced. This all-Chuck blend is what most people picture when they think of the perfect backyard Burger—rich in flavor, tender, and reliably delicious. Also available in 100% Certified Angus Beef®.

• The One Percenter – Chuck (75/25). A luxurious take on the classic Chuck Burger, made exclusively with Certified Angus Beef® Brand Prime Chuck—something only 3% of US cattle can aspire to. Tender and juicy with exceptional mouthfeel, this blend offers rich, crowd-pleasing flavor.

• The Prime Burger – Chuck (75/25). Made exclusively from USDA Prime beef, this blend is intensely juicy with a buttery, well-marbled texture. 

• The All Natural Blend – Chuck, Round, Sirloin (75/25). Clean and lean with a flavorful beefy edge. This Certified Humane blend offers a slightly firmer texture and a wholesome bite, perfect for those who value simplicity, balance, and ethically raised meat.

• The Butcher’s Blend – Chuck, Round, Sirloin (80/20). Beefy and structured with a bit less fat. This leaner blend keeps its shape on the grill and delivers a meat-forward flavor with a satisfying chew. Also available in Certified Angus Beef®.

• The Grass-Fed Blend – Chuck, Round, Sirloin (75/25). Earthy, clean, and fed on an all-forage, grain-free diet. Made from 100% grass-fed beef, this blend has a distinct, natural flavor and a firmer texture for those who prefer a more sustainable option.

• The Katana Blend – Chuck, Round, Sirloin (75/25). Savory and bold with an umami edge. With a blend of Japanese-style Wagyu beef which has more marbling and a milder flavor profile than standard Angus, this blend delivers a smooth, satisfying bite with just the right amount of richness.

• The Signature Blend – Chuck, Brisket (75/25). Smoky, juicy, and deeply flavorful. Brisket adds richness and a hearty grind to Chuck’s classic flavor, creating a blend that’s a crowd favorite. Also available in 100% Certified Angus Beef®.

• The Signature Blend Sliders – Chuck, Brisket (75/25). The same rich flavor as our Signature Blend, sized for Sliders. Perfect for Smashburgers, parties, samplers, or smaller portions. Also available in 100% Certified Angus Beef®.

• The Heritage Blend – Chuck, Brisket, Sirloin (75/25). Balanced and beefy with layered flavor. Sirloin adds clean meatiness to the rich Chuck and Brisket base, giving you a blend that’s savory, structured, and satisfying.

• The Smokehouse Blend – Chuck, Brisket, Short Rib (75/25). Bold and decadent with serious depth. Short rib brings buttery texture and intense flavor, making this one of our richest, most luxurious blends. Also available in 100% Certified Angus Beef®.

• The Ribeye Blend – Chuck, Ribeye (75/25). Steakhouse flavor in Burger form. Ribeye adds luxurious marbling and tender texture to Chuck’s hearty base, delivering a juicy, upscale Burger experience.

Can You Use the Whole Steer for Burgers?

The short answer: not quite.

While most of the animal can be used for ground beef, not every part makes the cut—literally or figuratively. Certain parts are inedible or unsuitable for grinding, including the brain, eyes, skull, spinal cord, and certain organs. These are removed during processing and are never included in Burger blends, both for safety and quality reasons. At Schweid & Sons, we’re especially selective. 

Why We Don’t Use Aged Steak Trim in Our Burger Blends

Unlike some manufacturers, here at Schweid & Sons we don’t toss in dry-aged steak trimmings or leftovers in our blends to use up excess product. Why? Because dry-aged steak trim behaves differently in the grinder—it tends to oxidize and dry out more quickly, which can negatively impact the flavor, freshness, and shelf life of your Burger. Instead, we use fresh, whole muscle cuts that maintain optimal moisture, structure, and taste.

Curious about our grinding process? Stay tuned—we’ve got a dedicated post coming later this month that’ll walk you through every step.

Why the Cut Matters: The Schweid & Sons Difference

There’s a reason chefs, restaurants, and home cooks trust Schweid & Sons. We believe that premium ground beef should be treated with the same care and precision as steaks—and that starts with choosing the right cuts. Our blends are made from carefully selected cuts, ground fresh and packed for maximum juiciness and consistency.

Every package of ground beef we create is the result of thoughtful sourcing, expert butchery, and a deep respect for the steer—only the best parts, in the best proportions, to make The Very Best Burgers, and beyond. Ready to taste the difference? Explore our full line of premium beef blends and discover your new favorite!

• Find all Schweid & Sons’ premium blends here.
• Shop your local grocers for Schweid & Sons using our store locator link here.
• Let us know your favorite beef for a Burger, and your Schweid & Sons Burger choice by tagging us on Instagram using @schweidandsons or #schweidandsons.
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