- January 16, 2020
- Jennifer Versacci
- 7 Comments
If you’re a certified burger enthusiast, chances are you know about beef. You’ve probably heard the term “grass fed” thrown around by foodies and barbecue masters alike. It’s easy to get lost in buzzwords when it comes to selecting high quality products for your restaurant, special event, or backyard grill party. Schweid & Sons has …
Continue reading “All About Grass Fed Beef”
- January 7, 2020
- Joe Gorgone
- 10 Comments
Chances are, you have a favorite way to eat a burger. Maybe you swear by Certified Angus Beef brand or prefer your beef grass-fed. You might know the perfect ratio of ketchup to mustard or have a strong opinion about pickles, lettuce, or tomato. But you might not have considered how the different grades of …
Continue reading “How to Choose between Prime vs Choice vs Select?”
- January 3, 2020
- Jennifer Versacci
- 4 Comments
There are many cuts of beef available — but which ones are the best for Hamburger blends? That’s a great question and honestly, the answer is subjective. Sure, you could blend any of them together, but taste preferences vary, which is why it’s more “art” than “science”. However, after 40 years of making the Very …
Continue reading “Short Rib: Art of the Blend”
- December 18, 2019
- Jennifer Versacci
- Leave a comment
There are many cuts of beef available — but which ones are the best for Hamburger blends? That’s a great question and honestly, the answer is subjective. Sure, you could blend any of them together, but taste preferences vary, which is why it’s more “art” than “science”. However, after 40 years of making the Very …
Continue reading “Sirloin: Art of the Blend”
- December 10, 2019
- Jennifer Versacci
- Leave a comment
There are many cuts of beef available — but which ones are the best for Hamburger blends? That’s a great question and honestly, the answer is subjective. Sure, you could blend any of them together, but taste preferences vary, which is why it’s more “art” than “science”. However, after 40 years of making the Very …
Continue reading “Round: Art of the Blend”
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