80/20 Angus Ground Beef
This ground beef comes from Angus cattle at McBride Angus Farm in Tennessee. The herd is raised on pasture grass through the growing season, then grain-finished to build the fat cover that gives this blend its 80/20 lean-to-fat ratio. That ratio matters at the griddle or grill: enough fat to render and keep the patty from tightening up, not so much that it flares. No aging method was specified for this cut, which is typical for ground beef processed fresh and frozen at the source. Form 6 oz patties about three-quarters of an inch thick — thinner patties cook faster but lose more moisture. Cook over medium-high heat, roughly 375–400°F on a cast-iron griddle or a hot grill grate, four minutes per side. Pull at an internal temperature of 160°F, the USDA safe minimum for ground beef, and rest two minutes before serving. Works equally well as a smash burger or a meatloaf base.
About this cut
This ground beef comes from Angus cattle at McBride Angus Farm in Tennessee. The herd is raised on pasture grass through the growing season, then grain-finished to build the fat cover that gives this blend its 80/20 lean-to-fat ratio. That ratio matters at the griddle or grill: enough fat to render and keep the patty from tightening up, not so much that it flares. No aging method was specified for this cut, which is typical for ground beef processed fresh and frozen at the source. Form 6 oz patties about three-quarters of an inch thick — thinner patties cook faster but lose more moisture. Cook over medium-high heat, roughly 375–400°F on a cast-iron griddle or a hot grill grate, four minutes per side. Pull at an internal temperature of 160°F, the USDA safe minimum for ground beef, and rest two minutes before serving. Works equally well as a smash burger or a meatloaf base.
- Cut
- 80/20 Angus Ground Beef
- Category
- Ground & Burgers
- Raising
- Grass-fed, Grain-finished
- Breed
- Origin
- Manchester, TN
- Packaging
- Vacuum-sealed, flash-frozen