What Makes Our Beef Different

A great smash burger doesn’t start on the griddle. It starts long before that, with the beef itself.

The quality of the meat determines everything — the flavor, the texture, the way it sears, and how juicy it stays in the center. You can season and sauce all you want, but if the beef isn’t right, the burger never quite gets there.

That’s why we put so much care into what goes into our patties. For us, better burgers begin with better sourcing, better cuts, and better preparation.

Thoughtfully sourced from local farms

We use premium Angus beef sourced from local farms that raise their cattle without added hormones or antibiotics. Keeping our supply close to home allows us to work with partners we trust and ensures the beef arrives fresh and never frozen, not shipped from far away or sitting in transit for days.

This approach isn’t just about transparency — it directly impacts flavor and quality. Responsibly raised beef has a cleaner, richer taste and a more natural texture. It’s the kind of difference you might not be able to name right away, but you can absolutely taste in every bite.

Made from premium steak cuts

Many burgers are made from leftover trimmings or pre-ground blends. We take a different route.

Our patties start with whole brisket and chuck roll — two classic steak cuts known for their deep flavor and balanced marbling. Brisket adds richness and that signature beefy depth, while chuck provides the ideal ratio of lean meat to fat for a juicy, tender bite.

Using real cuts instead of scraps gives us more control over both flavor and consistency. It also means you’re getting the same quality of beef you’d expect from a steak, just crafted into the perfect smash burger.

Ground fresh in-house, every day

Freshness is one of the biggest factors in how a burger tastes, which is why we grind our beef in-house daily rather than buying it pre-ground.

Grinding fresh helps preserve the natural flavor and texture of the meat. It also allows us to control the blend and fat ratio ourselves instead of relying on a generic mix.

We run the beef through a second grind to create a consistent texture that holds together on the griddle while still staying tender. The result is a patty that cooks evenly, develops a beautiful crust, and stays juicy all the way through.

It’s a small step that makes a big difference.

Designed specifically for smashing

All of these choices — the sourcing, the cuts, the fresh grind — are made with one goal in mind: creating the perfect smash burger.

When our beef hits the hot griddle, it’s pressed thin to maximize contact with the surface. That contact creates caramelization, which builds flavor and gives you those crispy, golden edges smash burgers are known for. At the same time, the balanced fat content keeps the center moist and tender.

We keep the seasoning simple so the quality of the beef can shine. When the foundation is strong, you don’t need much else.

The bottom line

We believe a burger should taste like beef — real, flavorful, and satisfying.

By starting with premium Angus steak cuts, sourcing locally, grinding fresh every day, and preparing everything in-house, we’re able to serve burgers that are cleaner, fresher, and simply better tasting.

It takes more time and more care, but that’s exactly the point.

Because what makes our burgers stand out isn’t a secret ingredient. It’s the beef itself.