We love burgers!

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posted on

February 7, 2022

Check out the burger sale going on this month.

Our family loves burgers. Once you try our wagyu burgers, we believe you will be coming back for more. With the high marbling and sweet flavor profile we feel you will love our burgers. Place your order and try our patty making idea listed below.

When making burgers sometimes we want to make sliders for dinner parties or kids birthday parties. Other times we want big juicy burgers.

How do you make those perfect burgers?

The easiest way, if you don't have a burger press, is using jar lids. The regular sized jar lid works great for sliders. While the wide mouth jar lid works great for those big juicy burgers.

How to make a perfect burger.

  1. Make sure your jar lids are clean.
  2. Place a small amount of hamburger inside the jar lid until filled.
  3. Level off the top.
  4. Gently push the burger out from the bottom.
  5. Repeat.
  6. All your burgers should be the perfect sized and will now cook evenly.

Once you receive your Premium Dakota Beef burger bundle, you can use this tip and make your burgers the perfect size.

**Putting parchment paper between your burgers, then freezing them, will have your perfect sized burgers made in advance.

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Sides Of Beef

Buying  A Sides Of Beef Working for Calvin, a farmer, and working at a custom butcher shop, a common question is often asked: "What side of beef am I getting?" For me, this question gets asked because they have purchased 1/4 or smaller. The customer often wants to ensure they get the back half of the beef. They want some excellent homegrown steaks. Although, if you are a griller, you may want the front half. Why is this question still asked? Sometimes, the farmer or butcher will offer the front or the back half when ordering a 1/2 of beef. This makes the question valid. "What side of beef am I getting?" To cut to the chase, when ordering from Calvin, you get beef from the front or forequarter and the back half or hindquarter. Let's get into it. A beef carcass has two matched sides containing the forequarter and the hindquarter. A side of beef is half a carcass, split down the back. Sometimes, beef is sold as a forequarter or hindquarter cut. This means that a side of beef has been cut into two sections, separated between the 12th and 13th ribs. If you are looking for this type of cut, call Calvin. This would be a special order with our butcher. The forequarter contains the following primal sections: chuck, rib, brisket, foreshank, and plate. The hindquarters contain the following primal sections: loin, sirloin, round, flank, and the hind shank. From these primal sections, our desired cuts are made. From the primal cuts, they are further processed into more manageable parts called subprimal. Subprimals are smaller and more cost-effective to handle. Subprimal cuts can also be sold as block or tray-ready. Open the bag, cut it to your liking, and tray it. When ordering from Calvin, you get precisely what you want. You get beef cuts from the forequarter and the hindquarter. Never missing out. Buying directly from a farmer ensures the beef you're consuming was raised in a way that aligns with your values, the marbling you desire, and keeping a small family farm alive. Don't forget the family-owned butcher shop.  The total cost of a side of beef can vary greatly depending on where you live, the farmer's practices, and the butchering options you choose. With bulk beef, you pay one price for every pound, whether it's made into ground beef or ribeye's, so while your price may be comparable on ground beef, it's outstanding on steaks and other whole cuts. It's convenient! Having a freezer full of beef that is easily accessible for all your meals. You won't need to compare prices or seek out weekly sales at the grocery store. One order and you are done! My suggestion. Think about order a whole, half or quarter of beef. You will love the variety of cuts you get from both sides. 

The Brisket

The brisket is the essential cut of beef you love to grill, smoke, or compete with. Do you know how the brisket became so popular?