SKIP THAT TIRED GROUND ROUND AND ASK FOR ONE OF THESE BOLD, BUTCHER-APPROVED BURGER MIXES.
“We sell a mix called the 50/50. It’s our 14-day dry-aged whole-animal grind mixed with bacon ends. It’s actually 70 percent beef, 30 percent bacon ends. It’s insane. The 1:1 ratio turned out to be too fatty, and we lit a few of our friends’ grills on fire.”
“For our house mix we use one chuck-eye roll and one boneless short rib. It yields a great lean-to-fat ratio with serious taste. It also helps me use every part of the animal efficiently, which is very important to me.”