Great_American_Burger0609NR.doc

Great_American_Burger0609NR.doc - Contact Jennifer Schertz...

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Contact: Jennifer Schertz Certified Angus Beef LLC 330-345-2333, ext. 283 [email protected] Downloadable print-quality photo available at: The Great American Burger Celebrate July 4 with our national summertime favorite Behold the humble burger! While a few misguided food snobs may be quick to deride this simple masterpiece as mere “meat on a bun,” true aficionados know that a dish doesn’t need to be complicated to be sublime. Indeed, the vast majority of Americans think burgers are a big deal. It’s estimated that burgers appear on more than 70 percent of restaurant menus across the USA, whether it’s the corner dive bar and grill or fronted by a celebrity chef. Debates range freely over whose burger is the best in town. And virtually every grill master wishes he had the secret to the country’s best backyard burger. No matter how you choose to top it, meat-lovers agree the mighty burger is a craveable, mouthwatering, hand-held bundle of joy. It’s not rocket science, but there are some tips and tricks that the experts use to create perfect juicy burgers every time. Build a better burger Start with the best ground beef. Most chefs agree “80/20 ground chuck” – that’s beef ground exclusively from chuck cuts and trimmings and with an 80% lean to 20% fat ratio – is ideal. Some fat, as well as the marbling – the little white flecks of flavor – found inside the lean red meat, is necessary to deliver juicy burgers that don’t dry out on the grill. -more-
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-2- Look for Certified Angus Beef ® brand ground beef at retailers across the country. It must meet 10 scientific specifications in order to earn the name and deliver great taste in every bite. It’s juicy, flavorful, and the stuff burger dreams are made of.
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