A customer wrote: "The fat content is perfect, making them cook up plump. Let them rest, and the bite and flavor are unmatched anywhere I've been."
We do not disagree.
The brisket patty is what happens when you take one of the most flavorful, fat-rich cuts on the animal and grind it specifically for a burger. Most burger patties are made from trim — the scraps left over after the premium cuts are processed. Ours are made from brisket. Intentionally. Because brisket has a fat-to-lean ratio and a flavor profile that produces a burger unlike anything you can buy at a grocery store or a restaurant.
These come from Sim-Angus cattle raised on our family farm in Hooker, Oklahoma — finished on Cow Caviar, our homegrown feed blend, and dry-aged for 14 days before processing. The dry-aging concentrates the flavor before the brisket is ever ground. What you end up with is a patty that is rich, juicy, and carries the deep beefy flavor that people write reviews about.
Each pack contains 4 patties, pre-shaped and individually separated for easy use. Vacuum-sealed, shipped frozen every Monday from Hooker, Oklahoma.
How we cook them: Cast iron or grill, high heat. Don't press them down. Let them cook up plump the way the fat intends. Rest for two minutes before eating. Simple seasoning — salt is all you need.
USDA inspected. No hormones. No antibiotics. Farm-raised and dry-aged from start to finish.
Ships every Monday — order before Sunday night.
