Savage Meats
US Domestic 80/20 Ground Beef Patties - 12 pcs
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The Cut
This is What is Supposed to Be
80/20 is the perfect fat ratio for burgers that stay juicy, flavorful, and actually taste like beef, not hockey pucks
Pre-formed patties that hold together on the grill without turning into dry disappointment. This is what ground beef should be, rich, juicy, and unapologetically beefy.
Why the tribe wants it:
- Perfect 80/20 fat ratio for maximum flavor
- Pre-formed for consistent cooking and convenience
- Stays juicy even over high heat
- Built for guys who take burgers seriously
- The foundation for legendary backyard cookouts
Cook Guide
How to Not Screw It Up
Keep It Cold
Cold ground beef builds a better crust. Form the patty straight from the fridge. Warm meat = mush on the grill.
Handle It Once
Form the patty, press a thumbprint in the center to stop ballooning. Season the outside only. Don't overwork it — overworked beef is tough beef.
Screaming Hot Dry Pan
Cast iron, no oil. The fat renders out immediately. Maximum heat. Maximum crust. Don't oil the pan.
Don't Press the Patty
That juice you see running into the pan is your flavor leaving. Leave it alone. Flip once at 3–4 minutes per side.
160°F — No Exceptions
Ground beef is mixed throughout, not a solid cut. 160°F is the number. Use a thermometer. Hit it.
Rest 3 Minutes
Build the burger while it rests. Eat it immediately. Ground beef waits for no one.
Internal Temp Guide
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