Burger Meat - Freyberger Blend

Several factors play an important role in a patty, influencing its consistency, taste and cooking properties. One of these is the mixture of burger meat. In other words, which cuts are used to make the meat and what fat content does it have? We have the perfect mixture for you so that you can make your own burgers. With our blend, it is especially important that the meat is as fresh as possible. Hung meat often has a sour taste and is questionable in terms of germ content and the production of minced meat. And you want to enjoy your patty rare or at least pink, right? So we cut Freyberger's Burger Blend from the forequarter. Of course, these cuts only come from freshly slaughtered animals: brisket , shoulder, neck, a little ribeye and short rib, which are perfectly freed of coarse tendons in the right proportion. We take the fat for the proportion of around 20% from the fatty cuts of our heifer backs. And the mixture is perfect for your meat grinder.

You already have the meat, now it's time to mince it. And then you need to season, mix and shape it properly. If you want to know how to do it properly, just watch our YouTube videos . But we'll tell you this much. It depends on the grain of the burger meat, the amount of salt added, the amount of energy used and the fat content. Enjoy the video!