Burger Patties Dry Aged

Code Description Size (lbs) Pc / Case
FLN87050 Flannery Ground Beef Dry Aged Fine Third pound 30
FLN87051 Flannery Ground Beef Dry Aged Fine Half Pound 20
FLN87060 Flannery Ground Beef Dry Aged Coarse Third pound 30
FLN87061 Flannery Ground Beef Dry Aged Coarse Half Pound 20

primal: Dry Aged

Sizing: Two options are available. Third pound (3/1 )patties and Half pound (2/1) patties.

 

Holstein Breed: Sourced from USDA Prime Holstein cattle within California and Arizona. The main primal used in our Ground Beef blends is the Prime Chuck roll. As like any other primal, even though all are graded Prime, there are swings in the amount of marbling and fat from piece to piece. It is the fat that is 80% responsible for the flavor in our unaged blend, so that is what we key in on. We can provide a consistent flavor profile by paying attention to the fat content rather than arbitrarily using specific cuts in the blend. Our target in all the blends is a 20% to 22% fat ratio by volume.

Textures: We offer two different grind options on each blend; these are controlled by the holes on the grinding plate through which the beef is ground. For the basic grind we use a 3/16 plate which refers to the uniform diameter of the holes in the plate. For the burger we classify as coarse, the plate size is 3/8. To put in perspective, 3/16 is the most common size- like you would see in a grocery store. The 3/8 size is sometimes referred to as a “chili” plate because it is a larger, coarser grind. With pre formed patties, you have the flexibility of cooking either on a grill or a flattop. This is a different recommendation than a hand formed patty. The coarse grind is tricky to hand form properly and  will perform much better on a flattop rather than a grill. The pre formed patties will handle either cooking method. With the coarse grind, you can introduce the notion of texture to the burger, and it becomes quite interesting and different in a great way, so absolutely worth the effort to add another dimension to the plated product.

Age: With this item, we blend in 25% of the volume with Dry aged Rib eye and New York Strip ends. This is an important distinction, as we are able to identify the amount of age per burger. Other dry aged burgers are created from aging a whole primal (chuck, shoulder etc) then grinding the entire primal. Problem here is only the surface actually develops the aged flavor, so as a matter of course, the actual aged portion will probably be under 5% of the blend. Ours delivers the flavor you are looking for.

SHELF LIFE & PACKAGING

Shelf Life: 5-7 Days in original packaging

 

Packaging: Ground Beef Patties are vacuum sealed in 5 patty units and are packed 6 to a box for the 3/1 size, and 4 to a box for the 2/1 size in a Flannery Beef custom carton. This will greatly add to the shelf life as likelihood of package failure in transit is diminished. We are comfortable with up to 7 days although we recommend keeping closer to 5 days.  One important note about Ground Beef; it is not unusual for the ground beef to lose its red color. This will occur with all vacuum-packed red meat but is the most pronounced with ground beef. Meat is red when the pigment myoglobin that is contained in blood is bound to oxygen. Vacuum sealers help preserve foods by taking out the oxygen thereby prevent oxidation from occurring. But interestingly meat can quickly turn brown in minutes when it is vacuum packed; when oxygen is removed from red meat the result is a brownish color. This normal color change will have no effect in any way on the cooked product.