Where Does Culvers Get Its Beef? Experts Explain

If you’re a fan of Culver’s ButterBurgers, you may have wondered where the restaurant gets its beef. After all, the quality of the meat is a major factor in the taste and texture of any burger.

In this article, we’ll take a closer look at the sourcing and preparation of Culver’s beef, and explore what makes their burgers so deliciously fresh and flavorful.

From the Midwest-raised cattle to the hand-formed patties, every step of the process is designed to deliver a mouthwatering burger that’s cooked to order just for you.

So let’s dive in and discover the secrets behind Culver’s famous ButterBurgers!

Where Does Culvers Get Its Beef?

Culver’s prides itself on using only the freshest, never frozen, 100% Midwest-raised, grain-fed beef for its ButterBurgers. The restaurant sources its beef from three cuts: chuck, sirloin, and plate.

The Midwest region is known for producing high-quality beef, thanks to its fertile soil and ideal climate for raising cattle. Culver’s works with trusted suppliers who share their commitment to quality and sustainability.

The cattle are raised on family-owned farms and ranches, where they are fed a diet of corn and other grains to ensure a tender and flavorful meat. The animals are treated humanely and never given antibiotics or hormones.

Once the beef is harvested, it is transported to Culver’s restaurants where it is hand-formed into patties. This process ensures that each patty is unique in shape and size, giving the burgers a homemade feel.

Midwest Beef: The Source Of Culver’s Flavorful Burgers

The secret to Culver’s flavorful ButterBurgers lies in the quality of the Midwest-raised beef they use. The restaurant’s commitment to sourcing beef from the Midwest region ensures that their burgers are always fresh and of the highest quality.

The Midwest region is known for its fertile soil and ideal climate for raising cattle. The cattle are raised on family-owned farms and ranches, where they are fed a diet of corn and other grains. This diet ensures that the meat is tender and full of flavor.

Culver’s uses three cuts of beef – chuck, sirloin, and plate – to create their signature ButterBurgers. These cuts are carefully selected for their flavor and texture, ensuring that each burger is juicy and delicious.

The beef is never frozen, ensuring that it retains its freshness and flavor. Once it arrives at Culver’s restaurants, it is hand-formed into patties, giving each burger a unique shape and size.

Culver’s commitment to using only the freshest Midwest-raised beef ensures that their ButterBurgers are always delicious and satisfying. It’s no wonder they were named America’s favorite fast-food burger in 2018.

The Importance Of Freshness In Culver’s Beef Selection

At Culver’s, freshness is a top priority when it comes to their beef selection. That’s why they only use never frozen beef, which means that each patty is made to order and not prepared ahead of time. This ensures that every ButterBurger is cooked to perfection and served fresh off the grill.

Freshness is important not only for taste but also for health reasons. Frozen beef loses moisture during the freezing process, which can result in a drier burger that doesn’t taste as good. By using fresh beef, Culver’s ensures that their burgers are juicy, flavorful and packed with nutrients.

Culver’s sources its beef from the Midwest region, where the cattle are raised on family-owned farms and ranches. This allows for a more sustainable and ethical approach to farming, as the animals are treated humanely and never given antibiotics or hormones.

By working with trusted suppliers who share their commitment to quality and sustainability, Culver’s is able to provide its customers with the best possible product. The fresh, never frozen beef used in their ButterBurgers is just one example of how Culver’s goes above and beyond to ensure that its customers are getting the highest quality food possible.

From Cattle To Patties: The Process Of Preparing Culver’s Beef

Before the beef reaches Culver’s restaurants, it goes through a rigorous process to ensure its quality and freshness. The cattle are carefully selected from family-owned farms and ranches in the Midwest region, where they are raised on a diet of corn and other grains.

Once the cattle are harvested, the beef is transported to a USDA-inspected facility where it is processed and packaged for delivery to Culver’s restaurants. The beef is then hand-formed into patties by trained employees at each restaurant location.

At Culver’s, the patties are cooked to order on a grill, ensuring that each burger is cooked to perfection. The restaurant takes extensive measures to prevent cross-contamination and ensure thorough cooking of patties, ensuring that every ButterBurger is safe and delicious.

The Art Of Hand-Forming Culver’s ButterBurger Patties

Hand-forming Culver’s ButterBurger patties is an art that requires skill and precision. To start, the chef grates cold butter into large, thin pieces using the large holes of a box grater. They then place the ground beef in a large bowl and sprinkle the butter on top. Using their hands, they quickly and gently fold the butter into the beef.

The next step is to shape the burgers into 8 (6-ounce) patties about 4 inches in diameter and 3/4-inch thick. This requires a delicate touch to ensure that the patties are not overworked, which can result in tough burgers.

Once the patties are shaped, they are placed on a rimmed baking sheet and generously seasoned with salt on both sides. The patties are then left to rest while the grill is prepared for medium-high heat.

When it’s time to grill, the patties are placed on the grill in a single layer. The chef expects a few flare-ups as the butter melts, but they use a thin metal spatula to flip the burgers and grill until they are browned and crisp on the outside.

If cheese is desired, a slice is placed on each patty during the last minute of grilling. The finished ButterBurgers are served immediately.

Hand-forming Culver’s ButterBurger patties is a crucial step in creating their signature taste and texture. It allows for unique shapes and sizes that give each burger a homemade feel. The use of fresh, never frozen, Midwest-raised beef and hand-forming techniques are what sets Culver’s apart from other fast-food chains.

Cooked To Order: How Culver’s Ensures Perfectly Grilled Burgers Every Time

Culver’s takes pride in serving burgers that are cooked to order, ensuring that each patty is perfectly grilled and juicy. The process starts with rubbing the beef patties with olive oil and seasoning them evenly. The go-to blend for Culver’s is minced onions and Johnny’s Seasoning Salt.

For those who struggle with hand-making patties, Culver’s recommends using a burger press. Even if using a press, it’s important to rub down your hands and the press with oil to prevent sticking. A piece of parchment paper on the bottom of the press makes flipping the patty onto the grill easier.

Before grilling, it’s important to make sure the grill rack or stove is clean and rubbed down with oil to prevent sticking. Once the grill or pan is hot, the burger is placed on it. Culver’s recommends limiting how many times you flip the burger and not pressing down on it, as this keeps the juices inside.

Once the burger is cooked, it is served on a lightly buttered, toasted bun. The Wisconsin Swiss Melt, for example, is served between slabs of rye bread, adding a nice twist to the classic burger. All of Culver’s burgers are made to order, ensuring that each one is fresh and delicious.