Welcome to the Performance Food Service kitchens. You know, lots of cooking programs show you the ingredients you need to include in a great recipe, but, did you know that when it comes to beef, nearly all of the important ingredients go into the product before it arrives in your kitchen? How cattle are raised, trimmed, and packaged determines the quality of burgers and steaks. Here is what to look for in the highest quality beef to save time, money, and elevate your menu.
Performance Food Service offers Braveheart Black Angus beef. It's a true black angus. Genetics, which negatively impact the quality of the beef, are not permitted. Certain genes produce beef with a higher moisture content that is more prone to blood loss or purge. That's costly if you're paying by the pound. Braveheart cattle are raised by smaller ranchers in the upper Midwest, not those factory farms or huge feed lots that so many of us have seen. The colder climate and vegetarian diet create a high quality angus product that is far more consistent and tender.
.What you're going to notice is a richer flavor, deeper color, and better plate appearance. The smaller size of the animal and its muscle shape actually yields a thicker steak.
You also don't want to pay for excess fat. Braveheart has the best trim specifications in the business. Under a quarter inch. That only comes from processing plants that operate at slower speeds.
Compare this to a commodity strip loin. This is our commodity strip loin. Look how much fat needs to be cut off.
That is a waste of prep time and your money. It's the same thing with burgers. An 8 ounce commodity burger may seem like a better deal than an 8 ounce Braveheart burger before cooking. Look at the two burgers after cooking: the Braveheart burger is actually bigger because it only comes from the best portions like chuck and sirloin.
Very low fat, very little shrinkage, and a steak-like taste. The patties come fresh in their own vacuum packed sleeve, and are formed with tender weave technology so it cooks quickly, evenly, and has a tender bite.
Frozen burgers, on the other hand, typically create a more rubbery bite, and they don't cook well. You have to burn the outside to cook the inside. Thicker, tastier, more tender cuts of meat means happier patrons who will keep coming back.