Smash Burger Ground Chuck & Brisket Blend (80/20)

The best method for this cut is to pan-fry, grill, or slow-simmer it — browned in a hot pan and broken up, or shaped into patties. Key tip: handle it as little as possible when shaping patties — overworking mince makes the finished burger dense rather than juicy.

Refrigerate at 0–4°C and use within 1–2 days, or freeze flat in its packaging for faster thawing later. Always keep it in its original vacuum seal until you're ready to cook — this preserves freshness and prevents freezer burn.

Each order of Smash Burger Ground Chuck & Brisket Blend (80/20) is supplied at 1kg, graded as "Smash Grade". If you need a different pack size for wholesale or bulk ordering, contact our concierge team before placing your order.

80/20 Custom refers to the intramuscular fat distribution in this cut, which directly affects juiciness and flavour when cooked. Higher marbling grades render more fat through the meat during cooking, producing a richer, more tender result — this is one of the reasons we grade and disclose it on every applicable cut.

Smash Burger Ground Chuck & Brisket Blend (80/20) is our specific cut and preparation — if you're comparing it to a generic "ground beef burger patties" search, the key differences are our sourcing (direct farm-gate allocation, not supermarket distribution), the exact weight (1kg), and the cold-chain handling it receives between processing and delivery.

Yes — this item ships via our sub-zero 48-hour cold-chain courier network, insulated in thermal wool liners with solid dry ice to maintain under 2.5°C core temperature on arrival, even in peak summer heat.