Beef Patties

What it's good for: 

Toss them straight on the grill over medium-high heat, about 4–5 minutes per side for medium. Don't press down with the spatula (that squeezes out the juice). Let them rest a minute after cooking before you build the burger.

The fat content means they won't dry out or fall apart. Good bite, clean beefy flavor. Season with salt and pepper or your favorite rub. Either works.

Here's what you're getting:

These come from cattle raised on pasture from day one. That outdoor life means better flavor and better nutrition than feedlot beef.

Pre-formed so you can pull out exactly what you need and leave the rest frozen. No homework required at dinnertime.

Grass or grain finished?

→ Choose GRAIN FINISHED for max tenderness and buttery flavor.

→ Choose GRASS FINISHED for max nutrition.

How you store it:

Keep frozen until ready to use for up to 12 months. Thaw in the refrigerator overnight, or quick thaw in a bowl of cold water (just keep them in the sealed package). Keep thawed patties in the fridge for 1–2 days, or refreeze immediately if not using. The patties are individually formed so you can pull out just what you need.