We’re not going to pretend it’s kobe or sirloin, because it absolutely doesn’t matter. What does matter, is that the beef has been dry aged for at least 14 days, and mixed with the right ratio of fat to achieve the ideal taste.
EVERYTHING. AND WE'RE PROUD OF IT
Some use designer cuts to make their burgers sound more delicious, but it’s the fat ratio and the quality of the beef that makes a difference. Our burger is a whole-animal grind, which means we can use more of the steer and serve you a more honest value. It’s the quality of our beef paired with the fat ratio and dry aging that makes our burger so damn flavorful.
Ground beef is very versatile. Pre-heat some oil in a pan until it’s nice and hot. Add the meat to hot pan and use a stiff spatula to break down the meat. Let meat cook for 7-10 minutes.
Not just a piece of meat
All of our meat comes from pastures within driving distance from our butcher shop in Nashville, so we can ensure the freshest, best quality product.Learn more about our process