The Cattle Call – Interview with Frank Scibelli From Bad Daddy’s Burger Bar The Cattle Call – All the beef that’s behind the people who make & connect us to the Burgerverse. Restaurateur Frank Scibelli still sounds like the Massachusetts native he... Learn More
The Cattle Call – Interview with Geoffrey Zakarian Restaurateur, and Food Network Host The Cattle Call – All the beef that’s behind the people who make & connect us to the Burgerverse. Geoffrey Zakarian is a chef, a foodie, and a father. When... Learn More
There are holidays and then there are food holidays! According to food historian website Foodimentary, February 2nd is National Tater Tot day. The words “Tater Tot” are actually a registered trademark owned by Ore-Ida, which is a division of the H. J.... Learn More
The Cattle Call – Interview with Dan Le Batard From ESPN Radio The Cattle Call – All the beef that’s behind the people who make & connect us to the Burgerverse. Dan LeBatard is a multi-media voice for ESPN and The Miami Herald,... Learn More
The Cattle Call – George Motz from Burger Land, Hamburger America & The Food Film Festival The Cattle Call – All the beef that’s behind the people who make & connect us to the Burgerverse. George Motz is America’s foremost hamburger expert, the... Learn More
The Cattle Call – David Dubois from Tasty Burger The Cattle Call – All the beef that’s behind the people who make & connect us to the Burgerverse. CEO Tasty Burger Corporation and Franklin Restaurant Group in Boston. Born behind Fenway Park... Learn More
You’ve seen the symbol right? Perhaps at your local grocery store in the butcher section or the meat counter? Or maybe you saw it on the menu at your favorite restaurant. According to a 2013 Firebox Research and Strategy report, 94%... Learn More
The Cattle Call – Dr. Phil Bass from Corporate Meat Scientist from Certified Angus Beef ® The Cattle Call – All the beef that’s behind the people who make & connect us to the Burgerverse. His craft is also his profession. As... Learn More
1. Season the burger with a little cracked pepper and sea salt. 2. Cook over a high heat. 3. Be gentle with the meat. 4. Flip only once if possible. 5. Do not press down on the burger with the... Learn More
