Beef, Burgers, 1/2 lb. Patties
Beef, Burgers, 1/2 lb. Patties
2 lb
Hearty, generously sized beef patties made from our grass-fed beef. Rich in flavor and perfect for grilling, pan-searing, or cooking over an open flame. An excellent choice for a thick, juicy, steakhouse-style burger.
These 8 oz patties come in a 4-pack.
- 100% Grass-Fed and Grass-Finished
- Raised on Pasture with Regenerative Practices
- No Added Hormones, No Antibiotics
- Raised in Yellow Springs, Ohio
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Handling & Storing Beef
Keep beef frozen until ready to thaw and cook. Store newer products in the back so that older items get used first; use racks or baskets to help keep everything organized. Don't overcrowd your freezer; they work best when they have room for air to flow.
Cooking Grass-fed Beef
Thaw carefully.
The safest way to thaw meat is in your refrigerator.
- For steaks and cuts: Pull enough from the freezer for the next one or 2 days. Move beef to your refrigerator just before bed or after dinner, and it will be thawed by the time you need it the next day. If you will be marinating, add 1 extra day.
- For roast or anything over 2 lbs.: Follow the same steps above, but add an extra day for proper thawing.
Pro tip: When cutting meat for kebobs, stews, fajitas, and similar recipes, it is easier if the beef is still slightly stiff; not solid, but still frozen in the middle. It will hold together well as you slice it and it is not as slippery.
Clean as you go.
Start with a clean kitchen and clean up as you go. This will eliminate most of the common issues. Keep beef cold until ready to cook and keep warm after cooking. Avoid leaving any meat out at room temperature; bacteria grows best at room temperature. When prepping, dedicate the time necessary so each step can be done effectively.
Cook to perfection.
All cooking temperatures shown below allow for carry-over cooking. (This is a process where once an item is removed from a heat source, it continues to cook until the heat is used up.) Most beef cuts rise 5°F, while roasts can rise as much as 7-10°F once properly rested.
Steaks, burgers, and most cuts of beef:
- For rare, cook to 120°F.
- For medium rare, cook to 130°F.
- For medium, cook to 140°F.
- For medium well, cook to 150°F.
- For well done, cook to 160°F.
For ground beef, cook to 160°F.
For beef roasts, ribs, and stew meat, cook to 165°F.
For offal, follow your recipe's specific instructions for best results.