The Art of the Burger Blend, by Schweid and Sons
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We created this guide to help you learn about cuts of beef — specifically, the ones that taste really, really, really good in premium Burger blends.
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The Art of the Burger Blend, by Schweid and Sons
- 1. UNDERSTANDING THE BEST CUTS OF BEEF USED IN HAMBURGERS THE ART OF THE Chuck Brisket Shank Shank Flank Short Loin Rib Sirloin TopSirloin Tenderloin Bottom Sirloin Round Plate Burger Blend
- 2. INTRODUCTION There are many cuts of beef available — but which ones are the best for Hamburger blends? That’s a great question and honestly, the answer is subjective. Sure, you could blend any of them together, but that might not appeal to everyone. No matter which cuts you put into your blend, it’s really not a Burger unless it’s made with chuck. Chuck has that classic Burger taste that we all know and love. It boasts that buttery and decadent flavor that we crave when we dream about eating a Burger. Classically, most Burgers are ground from pure chuck. However, in recent years — fueled by a growing interest in barbecue cuisine, nose-to-tail butchering and culinary innovation — many chefs and butchers are using more than just chuck to create artisanal and premium-blended Burgers. Sure, a chuck brisket Burger sounds good. But it’s not going to taste like a plate of Texas-smoked brisket. So, what do those cuts of beef really add to your burger? That’s why we came up with this guide to help you learn about cuts of beef — specifically, the ones that taste really, really, really good in premium Burger blends. There are other cuts you could use, but these are the very best. And as Sam Schweid used to say: “If you put only good meat into your Burgers, only good things will come out.” 2
- 3. Cuts of Beef3 Chuck Shank Shank Flank Short Loin Rib Sirloin TopSirloin Tenderloin Bottom Sirloin Round Plate Brisket • Commonly cut into the classic pot roast. • Comes from the upper inner shoulder of the animal. • The chuck can be cut down into many smaller boneless cuts like the chuck eye, chuck fillet, and roast. NICKNAMES & OTHER CUTS 7-Bone Roast, London Broil, English Steak, Shoulder Steak, Top Chuck TASTE / FLAVOR Decadent, buttery beef flavor OTHER DISHES Pot roast, stew Chuck ATTRIBUTES
- 4. Cuts of Beef4 Chuck Shank Shank Flank Short Loin Rib Sirloin TopSirloin Tenderloin Bottom Sirloin Round Plate Brisket • Comes from the breast area of the carcass, containing two main muscles, one of which is heavily marbled. • Generally a pretty tough cut of beef, which makes ideal for slow cooking over indirect heat. • Fat deposited in the brisket is very rich and buttery in flavor due to the types of fatty acids in large quantities in the brisket. NICKNAMES & OTHER CUTS Boneless Brisket, Brisket Center Cut, Brisket First Cut TASTE / FLAVOR Rich, buttery beef flavor HOW IT WILL AFFECT THE TASTE WHEN BLENDED WITH CHUCK Will add a more buttery beef flavor OTHER DISHES Traditional corned beef, pastrami, smoked brisket, burnt ends, pot roast Brisket ATTRIBUTES
- 5. Cuts of Beef5 Hanger NICKNAMES & OTHER CUTS Bistro Steak, Butcher’s Steak, Arrachera, Hanging Tender TASTE / FLAVOR Very robust, strong flavor HOW IT WILL AFFECT THE TASTE WHEN BLENDED WITH CHUCK Stronger beef flavor OTHER DISHES Mexican cusine such as fajitas, French onglet • A hanger steak is a cut of beef steak prized for its robust flavor. • Typically a moderately tender cut of beef. It’s recommended that it’s marinated and cooked quickly over high heat. • It used to be known as the “butcher’s steak” because they used to keep it for themselves instead of selling it to customers. Was a rather obscure cut up until recent years. Chuck Shank Shank Flank Short Loin Rib Sirloin TopSirloin Tenderloin Bottom Sirloin Round Plate Brisket ATTRIBUTES
- 6. Cuts of Beef6 Chuck Brisket Shank Shank Flank Short Loin Rib Sirloin TopSirloin Tenderloin Bottom Sirloin Round Plate • Comes from the inner shoulder area, large muscle (Serratus ventralis) and is found in the chuck, rib, and plate primals. • Contains a lot of marbling that contributes to its rich beef flavor. • Can be separated and cut into short lengths known as “English Cut,” cut across the bones or into boneless steaks. NICKNAMES & OTHER CUTS Chuck Flap, Thin Ribs, English Ribs, Jacob’s Ladder (UK) TASTE / FLAVOR Rich flavor HOW IT WILL AFFECT THE TASTE WHEN BLENDED WITH CHUCK Will become richer in flavor OTHER DISHES Traditionally braised in the French style Short Rib ATTRIBUTES
- 7. Cuts of Beef7 Chuck Shank Shank Flank Short Loin Rib Sirloin TopSirloin Tenderloin Bottom Sirloin Round Plate Brisket • Comprises two parts: the top and bottom sirloin. • T-bone, porterhouse, and club steaks are cut from the sirloin. • Comes from the rear back portion of the animal off the short loin. NICKNAMES & OTHER CUTS Tip Steak, Crescent Roast, Breakfast Steak, Sirloin Butt Steak, Tri-Tip TASTE / FLAVOR Beefy HOW IT WILL AFFECT THE TASTE WHEN BLENDED WITH CHUCK Great complement to chuck as it will intensify the beefiness OTHER DISHES Commonly used in quick-cook applications such as arrachera, carne asada, stir fry, or as a steak in the French bavette style Sirloin ATTRIBUTES
- 8. Cuts of Beef8 Chuck Brisket Shank Shank Flank Short Loin Rib Sirloin TopSirloin Tenderloin Bottom Sirloin Round Plate • Most tender beef cut of beef. • Cut from the porterhouse, filet mignon, and tenderloin steaks. NICKNAMES & OTHER CUTS Tenderloin Tips, Loin Wing TASTE / FLAVOR Has a soft bite and a delicate flavor HOW IT WILL AFFECT THE TASTE WHEN BLENDED WITH CHUCK Will likely make the flavor more defined OTHER DISHES Tenderloin tips are sometimes sautéed or cooked as a beef bourguignon Steak Tail ATTRIBUTES
- 9. Hanger, Chuck, Brisket & Short Rib muscle photos provided courtesy of Certified Angus Beef® . Thank you to Dr. Phil Bass and Erin Mohler from Certified Angus Beef® for beef facts, information & consultation. Sirloin & Steak Tail photos provided courtesy of the great people at The Beef Checkoff. Thank you to Laura Hagen & Alison Krebs from National Cattlemen’s Beef Association for coordinating photos. Development Editor: David “Rev” Ciancio Design & Layout: Patrick M. Design Burger Maker, Inc. Carlstadt, NJ THANK YOUS 9
- 10. S chweid & Sons is a family-owned fourth generation ground beef purveyor, supplying restaurants,grocersandspecialeventsacross the nation. In the late 1800s, Harry Schweid began selling quality meats to butchers and restaurants in New York City’s Lower East Side. By the 1930s, his son Sam Schweid continued in his father’s footsteps and established a successful meat shop in Harlem. In 1978, Sam’s son David Schweid took his family’s long withstanding heritage in the meat purveyor industry and founded Schweid & Sons, a company that would focus on one product — ground beef. Today, that same passion, commitment and work ethic is carried on through David and his two sons Jamie and Brad, all with a dedication to producing the best-tasting, highest-quality Burger. Located in Carlstadt, NJ, the mission of Schweid & Sons is to to bring “The Very Best Burger” to consumers by offering a range of high-quality ground beef blends and products including Certified Angus Beef® , custom blends, USDA Prime® , All Natural, Certified Hereford Beef® Wagyu, among others. 10
- 11. facebook.com/scwheidandsons twitter.com/schweidandsons instagram.com/schweidandsons pinterest.com/schweidandsons For retail & supermarket business inquiries, contact Roger Ghosh rghosh@schweidandsons.com For food service business inquiries, contact Bill Schmitt bschmitt@schweidandsons.com. For marketing and public relations business inquiries, contact Rev Ciancio rciancio@schweidandsons.com CONTACT ONLINE schweidandsons.com 11