The John Stone Beef Burgers are made with a special blend of chuck steak, brisket, and short rib. These are restaurant-quality burgers, gluten-free, and tender and juicy. In fact, they’re of such great quality, that they stay juicy and soft when cooked.
The John Stone Beef Burgers will have you never ordering take-out again. Cook your burgers on a grill or a skillet over medium high heat. Once its on the grill, sprinkle it with a bit of salt, and only flip them once the bottom develops a nice caramelized crust.
You can top your burgers with Brie cheese and caramelized onions, or have it simple with ketchup, mayonnaise, and mustard. Pair with some good beer, like this pale ale from Mitchell’s Backyard Brewery
John Stone comes from a very long line of butchers in his family—over six generations. John himself has been in the business for 50 years, seeing trends come and go, and ultimately realizing that what customers want is consistency. John Stone, as a company, prides itself in selecting and producing only the best. Everything is carefully done, from the farm, to selection, to butchery, environmental practices, and the dry-aging. The latter is something they take great pride in, something they’ve been doing for decades, and doing well.
Aging, as with culinary delights, can enhance flavor and elevate our gastronomical experiences. This is especially true for cheese, wine, and yes, red meat.
Dry-aged meat is done by hanging beef cuts on racks to dry for several weeks. With a controlled environment—counting air velocity, lighting, temperature, and humidity, the moisture evaporates, and naturally occurring enzymes are allowed to do their thing. These enzymes break down protein and fat cells, transforming the beef’s texture and flavor to an indescribable level of tenderness and an incredibly beautiful, tasty flavor.
Your John Stone Beef Burgers come frozen and vacuum packed. Store in freezer. Thaw only when about to cook. Cooked leftover meat can only be kept in the fridge for 3 to 4 more days. Consume immediately.