Two kinds of burger, both ground from Black Angus raised on the rolling hills of Middle Tennessee and shipped frozen on dry ice:
Big Daddy burgers — thick, half-pound, built for a hot fire
Traditional patties — a classic third-pound, packed loose so they eat juicy
Alongside the beef, everything that makes it a meal:
Our favorite burger sauce
Grillo's pickles
Soft, golden buns
Plates and custom deli paper for serving
Serves 8. Keep the patties frozen until the day before, then thaw in the refrigerator overnight.
How to cook
Traditional patties. A third of a pound, packed loose so they eat juicy instead of dense. Get the grill or a flat-top screaming hot and sear 3–4 minutes on the first side, a little less on the second, flipping once. Add cheese in the last minute so it melts down the sides.
Big Daddy burgers. A half pound needs room to sear rather than steam. Get a hot fire going and sear it hard, 4–5 minutes a side for medium, one flip and no fussing. Never press it — every drop that hits the coals is flavor.
Let them rest a couple minutes before they hit the bun so the juices settle. Toast the buns in the beef fat while they rest — thirty seconds, and it makes all the difference.
Assembly
Bottom bun, a swipe of burger sauce, the patty and its melted cheese, a few Grillo's pickles, and the top.
Serve them on the deli paper and let everyone build their own — that's half the fun of an afternoon out back.
Pasture to Table
Beef raised the right way — from our pasture to your table.
Family Owned & Operated
Our founders cared for our earliest cows and built the fences for our first pasture.
Custom Feed Program
Grass-fed on Tennessee pasture, grain-finished, never rushed.
Single Origin
Raised in Middle Tennessee to our uncompromising standard.
