2 x approx. 180g beef burger patties.
Our burgers contain no binding agents or fillers. No breadcrumbs, no egg whites, no herbs. The meat comes from deboning very specific cuts on the carcass. They are ground to a specific spec and then hand pressed into 180g patties. Cook in a pan or on a fire but be careful of flare ups if the fire is too hot (the fat will render out).
We source our animals from small, independent farmers. We choose them based on what the animal ate and how it was treated. Everything we buy, as a result, is grass-fed and pasture-reared. We buy whole carcasses, allowing us to work with specific cuts and maintain full traceability of the product. All our beef is dry-aged for an absolute minimum of 14 days but closer to thirty days, on average.