To our Schweid & Sons Family,

We at Schweid and Sons take enormous pride in feeding American families and communities. We've thrived because you've placed your trust in us for more than 40 years.

Despite these difficult times, we pledge that we will continue to maintain the finest quality and availability of all products carrying our name.

We feed your families and there is no greater responsibility.

Rest assured that Schweid and Sons is dedicated to supporting our food service partners. And, if you’re eager to find our products on your supermarket shelves, we’re fully committed to meeting your needs. And if your local store is out of stock, let us know and we'll get on it immediately.

As a family business, we pledge to treat each of you as we treat each other: with respect, care and best wishes for good health in the days and months ahead.

Spend this time safely with your loved ones. Do not hesitate to contact us at 201-939-4747 with any questions.

 

 

Be well,

Jamie Schweid

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 Best Burger, we have learned which are the best beef cuts to blend together that will taste really, really good! Here are some of our favorites!

Featured Beef Cut: Sirloin

  • Comprises two parts: the top and bottom sirloin.
  • T-bone, porterhouse, and club steaks are cut from the sirloin.
  • Comes from the rear back portion of the animal off the short loin.

 

About The Blend: The Grass Fed Standard

  • Fed an all forage-based diet & never any grain
  • Handled & raised humanely at all times
  • Raised with no added hormones or antibiotics

Recipe Using The Grass Fed Standard

The Sprouted Burger

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