This question came up in a comment recently, but it's worth breaking out into a separate post. I have it on good authority that the essential mixture of the Shake Shack's burger meat is a 50:25:25 ratio of sirloin:chuck:brisket. All 80:20 meat-to-fat.
for those of us that don't have extensive knowledge about these cuts of meat, i think it would be worth it to devote some additional comment to what unique qualities each cut in these combinations might impart to the flavor, texture, appearance, etc. of this particular patty (as well as the part the 80:20 meat to fat ratio plays vs. some other ratio). just curious...
Adam, how is it possible that each cut of meat is 80/20? Sirloin is very lean. I can't imagine how you could get it that fatty unless you were adding fat from some other cut.
@EazyB: Let me rephrase that -- 50:25:25 ratio of sirloin:chuck:brisket. Total beef-to-fat ratio: 80:20. I didn't get into with them specifically, but I'm assuming they add fat or whatever to bring it to an 80:20, as that's pretty much the minimum you can have for a good, juicy burger.
Being a newly minted reader and I would like to thank everyone for their posts and to the staff for their reviews. My wife and I went to Hildebrants last week and we just returned from Shake Shack.
Now I understand what all the hype is about. We ordered two single ShackBurgers (mine rare and hers medium), fries, and a concrete Shack Attack. We were lucky that we found a parking spot nearby because it was so cold out. The burger was perfect, the bun and meat patty left a buttery aftertaste in my mouth. After one bite my wife proclaimed that this was the best burger that she has ever had.
The fries were right out of the fryer and were crispy on the outside and fluffy on the inside. The concrete was just ok to me but was a perfect ending to a 1 3/4 hour drive. Our only regret after walking around the city was not getting another order for the drive home.
We live in Suffolk County, NY and were wondering where should we go next? Anything in our county or Nassau? Thanks
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This question came up in a comment recently, but it's worth breaking out into a separate post. I have it on good authority that the essential mixture of the Shake Shack's burger meat is a 50:25:25 ratio of sirloin:chuck:brisket. All 80:20 meat-to-fat.
6 Comments:
Yum!!
burgerboy at 4:18PM on 10/24/08
for those of us that don't have extensive knowledge about these cuts of meat, i think it would be worth it to devote some additional comment to what unique qualities each cut in these combinations might impart to the flavor, texture, appearance, etc. of this particular patty (as well as the part the 80:20 meat to fat ratio plays vs. some other ratio). just curious...
thanks in advance to whoever wants to chime in.
HerbyN at 9:42AM on 10/25/08
Zzzzzzzzzzzzzzzzzzzzzzzzz !
snowmoonelk at 4:05PM on 10/26/08
Adam, how is it possible that each cut of meat is 80/20? Sirloin is very lean. I can't imagine how you could get it that fatty unless you were adding fat from some other cut.
EazyB at 11:07AM on 10/27/08
@EazyB: Let me rephrase that -- 50:25:25 ratio of sirloin:chuck:brisket. Total beef-to-fat ratio: 80:20. I didn't get into with them specifically, but I'm assuming they add fat or whatever to bring it to an 80:20, as that's pretty much the minimum you can have for a good, juicy burger.
Adam Kuban at 11:16AM on 10/27/08
Being a newly minted reader and I would like to thank everyone for their posts and to the staff for their reviews. My wife and I went to Hildebrants last week and we just returned from Shake Shack.
Now I understand what all the hype is about. We ordered two single ShackBurgers (mine rare and hers medium), fries, and a concrete Shack Attack. We were lucky that we found a parking spot nearby because it was so cold out. The burger was perfect, the bun and meat patty left a buttery aftertaste in my mouth. After one bite my wife proclaimed that this was the best burger that she has ever had.
The fries were right out of the fryer and were crispy on the outside and fluffy on the inside. The concrete was just ok to me but was a perfect ending to a 1 3/4 hour drive. Our only regret after walking around the city was not getting another order for the drive home.
We live in Suffolk County, NY and were wondering where should we go next? Anything in our county or Nassau? Thanks
eastcoastvb at 7:21PM on 01/31/09