Everything You Need to Know to Make the Perfect Burger Patty Blend
August 24, 2016
Schweid and Sons, specialty purveyors of ground beef, talk beef cuts and burger blends
Everything You Need to Know About the Perfect Burger Blend
We consider ourselves to be authorities on burgers, with our own ideas about buns, condiments, cooking techniques, and more — but one thing we've never paid enough attention to is the makeup of the burger patty itself.
To rectify this, we reached out Jamie Schweid, president of Schweid & Sons, of Carlstadt, New Jersey — purveyors of quality ground beef and nothing else — because to be a real burger aficionado, it is crucial to understand the characteristics and flavors of the different cuts of beef that can be blended into a burger patty.
Chuck comes from the shoulder of the cow — where pot roasts and stew meat also originate — where a good amount of fat swirls through the meat. This cut is known for its buttery flavor.
The brisket cut comes from the lower half of the beef shoulder, and, as we all know, is famous when smoked. In general, this is a tough cut of meat that needs some time to break down and cook through, but Schweid & Sons tells us that adding a bit of brisket to your burger will make the final product taste more decadent, upping itsy rich flavor.
Until recently, the hanger steak has been largely overlooked by consumers. In fact, it was commonly known as the “butcher’s steak,” because butchers would keep it for themselves to enjoy instead of selling it to the public. Hanger steak fans praise this cut for its robust flavor, and when mixed with chuck, the strongly flavored hanger will make the burger taste beefier.
Cuts of round come from the hindquarters of the cow; it is leaner than the shoulder and usually a bit tougher. When ground into burgers, it won’t contribute much to the richness of the burger, but it will make the flavor more pronounced.
Steaktail, aka the tip of the tenderloin, is soft and delicate, and will refine the taste and texture of the final burger.