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The C.A.B. Custom Blend: Chuck Brisket

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A custom blend of Certified Angus Beef® brand chuck & brisket makes for a juicy Burger.
  • Only 3 in 10 Angus cattle meet the Certified Angus Beef® brand standard
  • Buttery, robust flavor & soft airy texture
  • Made from hand-selected premium cuts of chuck & brisket

 

Schweid-o-meter
Beef Flavor

Mild ⚫⚫⚫⚫⚫⚫⚫⚫ Robust

Tenderness

Firm ⚫⚫⚫⚫⚫⚫⚪⚪ Tender

Marbling

Low ⚫⚫⚫⚫⚫⚫⚫⚪ High

This is definitely one of the best grocery store burgers. It was thick and juicy, and didn’t lose mass as it cooked. The meat was tender and flavourful, and only needed a bit of salt and pepper. Definitely recommend!

I popped one of these in the air fryer for lunch today & the aroma filled the air with delight. I paired the patty with mushrooms and swiss on a homemade keto bun. The burger was perfectly juicy and all the flavors meshed well together. I loved that the meat wasn't as dense as a typical ground beef burger would be before flattening it.

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Rosemary Fig Burgers

created by eMeals

Rosemary Fig Burgers
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    Rosemary Fig Burgers
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      Ingredients
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      Instructions
      1. 1. Preheat grill pan over medium-high heat. Add patties, and cook 5 to 6 minutes per side or until no longer pink. Remove pan from heat. Add cheese to patties; cover until cheese melts.
      2. 2. Meanwhile, cook shallots in hot oil in a small saucepan over medium-high heat 3 minutes or until starting to brown.
      3. 3. Add preserves, vinegar, rosemary, and salt; reduce heat to medium, and cook 3 to 4 minutes or until mixture is pourable. Spread preserves mixture on buns. Serve burgers on buns with arugula, if desired.
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      Rosemary Fig Burgers
      Votes: 0
      Rating: 0
      You:
      Rate this recipe!
      Print Recipe
        Rosemary Fig Burgers
        Votes: 0
        Rating: 0
        You:
        Rate this recipe!
        Print Recipe
          Ingredients
          Servings:
          Units:
          Instructions
          1. 1. Preheat grill pan over medium-high heat. Add patties, and cook 5 to 6 minutes per side or until no longer pink. Remove pan from heat. Add cheese to patties; cover until cheese melts.
          2. 2. Meanwhile, cook shallots in hot oil in a small saucepan over medium-high heat 3 minutes or until starting to brown.
          3. 3. Add preserves, vinegar, rosemary, and salt; reduce heat to medium, and cook 3 to 4 minutes or until mixture is pourable. Spread preserves mixture on buns. Serve burgers on buns with arugula, if desired.
          Share this Recipe

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