USDA Choice Angus Ground Beef 80/20 (Unseasoned Burger Blend) - 450-500g

Crafted specifically for burger lovers and home chefs, our USDA Choice Angus Ground Beef 80/20 is ground to the culinary world's undisputed golden ratio: 80% lean Angus muscle to 20% rich intramuscular fat.

Sourced exclusively from grain-fed American Black Angus beef trimmings (primarily chuck and round), this coarse-ground blend guarantees maximum juiciness, incredible sizzle, and deep savory flavor. Unlike overly lean supermarket grinds that dry out into cardboard, our 80/20 blend caramelizes into crispy, lacey crusts on smash burgers and stays melt-in-your-mouth tender in meatballs, tacos, and rich pasta sauces.

Product Highlights:

• Grade: Authentic USDA Choice Angus Beef
• The Golden Ratio: 80% Lean / 20% Fat (Optimal moisture and crust formation)
• Weight: 450-500g pack
• Texture: Coarse artisan grind 1 for a superior mouthfeel (never mushy or pasty)
• Packaging: Vacuum-sealed fresh-frozen immediately after grinding to preserve meat bloom and prevent oxidation
• Kitchen Versatility: The ultimate base for diner-style smash burgers, juicy Italian meatballs, hearty Bolognese ragù, chili con carne, shepherd's pie, and street-style tacos
• Delivery: Handled in temperature-controlled packaging via our in-house cold chain riders within 24–48 hours across Metro Manila.

How to Make the Ultimate Crispy Smash Burger

The 80/20 ratio is essential for a true smash burger. High heat + pressure = irresistible lacy, crispy edges!

1. Keep It Ice Cold: Thaw your ground beef in the refrigerator. Form into 70g–90g loose round balls. Keep them chilled in the fridge until the very second they hit the griddle (cold fat prevents early rendering). Do not season the meat inside; season only the outside surface!
2. Screaming Hot Cast-Iron: Place a dry, heavy cast-iron skillet or flat-top griddle over high heat until lightly smoking. No oil needed.
3. The Smash: Place a meatball directly onto the dry hot steel. Place a square of parchment paper over the ball, and use a heavy burger press (or flat spatula with a second tool pressing down) to smash the beef as flat as a pancake (about 1/4-inch thick).
4. Season: Immediately season the flattened patty generously with coarse salt, black pepper, and a touch of garlic powder.
5. Build the Crust: Cook undisturbed on high heat for 2 to 2.5 minutes until the edges turn deeply browned, crispy, and lacy, and juices bubble through the top.
6. Scrape & Flip: Use a sharp, stiff metal spatula to firmly scrape underneath the patty, ensuring you lift all that golden crust off the pan. Flip!
7. Melt Cheese: Immediately lay a slice of American cheese on top. Cook for just 45 to 60 seconds more until the cheese melts, stack patties on a toasted buttered brioche bun, and serve!

Nutrition Highlights

Serving Size: 500g (17.6 oz) Raw USDA Angus 80/20 Ground Beef

Frequently Asked Questions (FAQ)

Why is an 80/20 blend considered the best for burgers?

An 80/20 ratio provides the exact balance necessary for meat chemistry. Lean beef (like 90/10 or 93/7) loses its moisture quickly, resulting in dry, crumbly burgers. The 20% fat content in this blend liquefies during cooking, lubricating the muscle fibers, carrying intense beef aroma, and creating the crispy, caramelized Maillard crust that defines a true restaurant burger.

Can I use this 80/20 ground beef for pasta sauces and chili?

Yes, absolutely! Because our ground beef comes from grain-fed USDA Angus cattle, the rendered fat is rich and flavorful. When browning the beef for Italian Bolognese, cottage pie, or Texas chili, you can choose to spoon off excess rendered grease or leave it in to create an ultra-rich, glossy sauce base.

Is this ground beef made with fillers, water, or preservatives?

100% Pure Beef. Never any fillers. Butcher's Secrets ground beef contains only genuine USDA Choice Angus beef trimmings and natural fat. No added water, no preservatives, no pink slime, and no artificial binders.