Greater Omaha - USA - Choice Black Angus USA Chuck & Short Plate Ground Beef Patties. Chuck & Short Plate (75-25) Certified Angus Beef (CAB) USA 250th Anniversary Blend Burger Patties [ Grill Season Kickoff ]

Celebrate a monumental milestone in American grilling history. Crafted exclusively to honor the 250th Anniversary of the USA, this limited-edition gourmet burger program brings together two legendary titans of midwestern beef processing under the gold standard of the Certified Angus Beef (CAB) brand. This proprietary grind fuses premium corn-fed Greater Omaha Chuck with ultra-rich, marbled Kansas City National Beef Shortplate. The chuck provides a robust, deeply satisfying steak-like chew and lean structural integrity, while the shortplate introduces a rich, buttery melt-in-your-mouth juiciness that naturally bastes the patty from the inside out as it hits the flame. Individually portioned, expertly stacked with interleaved patty paper, and featuring a flawless fat-to-lean ratio, this is an elite, competition-grade pub patty offered at an aggressive, market-disrupting wholesale price. Why the 250th Anniversary Blend? The Greater Omaha Chuck Foundation: Greater Omaha has been anchoring the premium American steakhouse market out of Nebraska since 1920. Their corn-fed, single-source Angus chuck delivers a deep, old-school beefiness that generic beef grinds simply cannot replicate. The Kansas City National Shortplate Luxury: Sourced directly from National Beef's premier Kansas City programs, the shortplate acts as the flavor engine of the blend. Its high-grade, tender intramuscular fat guarantees that your burgers stay incredibly juicy, soft, and hyper-flavorful, even when cooked over blistering restaurant charbroilers. The Elite CAB Standard: This isn't standard USDA Choice or generic Angus. To earn the Certified Angus Beef stamp, the meat must pass 10 strict quality specifications covering carcass marbling, consistent sizing, and appearance. Only the top echelon of American Angus beef qualifies. Grill Master's Cooking Tip: The High-Crust Cast Iron Sear Because these gourmet patties are thick-cut and structurally magnificent, they are built for a high-end pub-style sear rather than a thin smash. Keep It Cold: Keep the patties in the chiller until the exact moment they are ready to drop. Cooking them ice-cold keeps the premium shortplate fat trapped within the meat fibers, ensuring a juicier final bite. Blistering, Dry Heat: Get a heavy cast-iron skillet or plancha screaming hot. Do not add oil; the shortplate fat will quickly self-lubricate. The Sear & No-Touch Rule: Lay the patty down and press firmly once with a flat spatula just to ensure total surface contact. Season the top generously with coarse sea salt and cracked black pepper. Leave it entirely alone for 3 to 4 minutes to let a deep, dark, caramelized crust form. The Flip & Rest: Flip only once. Top immediately with a thick slice of burger cheese (like our Bega Sliced Burger Cheese) and flash under a melting dome for another 2 to 3 minutes until medium. Rest the patty on a warm board for 3 minutes before hitting the bun so the internal juices redistribute perfectly.