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Agricultural News

Premium Ground Beef Providing Better Burgers

Tue, 13 Dec 2011 10:44:52 CST

The well known standard of ground beef is changing and adding value to the growing beef consumption industry. With premium grinds of ground beef being added into the mix, the whole approach to ground beef is being reevaluated. David O'Diam, with Certified Angus Beef, and Tom Ryan, with Smashburger restaurants, discuss the benefits of these premium grinds.


O'Diam says that many food service entities are starting to provide a little bit more focus on these premium grinds. These allow them to look at the whole cuts of beef, whether it is the whole two piece chuck or maybe even some brisket. It also allows the ground beef to be ground to a specific percentage says O'Diam.


Ryan says they are using the CAB premium ground beef because in their research, they found that their customer wants a quality burger with a significant taste of beef. Their goal is to provide a great, robust burger taste with every bite says Ryan. Smashburger has four total locations in Oklahoma- two in Oklahoma City and two in Tulsa. Click here to visit the Smashburger website.


Click on the play button in the screen below to watch more from CAB on the premium ground beef and the growing popularity of its use.






   

 

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