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Schweid And Sons Brisket Burger - 21.2 Oz
75% lean. 25% fat. Blend of chuck & brisket. Est 1978. The very best burger. In the late 1800's, Harry Schweid was a beloved butcher that sold high quality meats to local restaurants in New York City's lower east side. By the 1950's. His son Sam had his own business in Harlem selling the best meat around. In 1978, Sam's son David took his family's long withstanding heritage in the meat purveyor industry and founded Schweid & Sons, a company that would focus on one product - ground beef. Today, that same passion, commitment and work ethic is carried on here at Schweid & Sons through David’s two sons, Jamie and Brad, with a dedication to producing the best tasting, highest quality burger. As Sam always said, if you put only good meat into your burgers, only good things will come out. A signature recipe perfected over four generations. Buttery, robust flavor and soft airy texture. A juicy burger made from premium cuts of chuck and brisket. Beef Flavor: Mild - Strong. Tenderness: Firm - Tender. Marbling: Low - High. U.S. inspected and passed by Department of Agriculture. For recipes, cooking tips and product information, scan. Made from recycled materials. Please recycle. Product of USA.
| Nutrition Facts, heading | ||
| ||
| Amount per serving Calories440 | ||
| % Daily Value* | ||
| Total Fat of 38g daily value 58 percentincludes Saturated Fat of 14g daily value70percent, includes Trans Fat of 2.5g | ||
| Cholesterol 115mg daily value38percent, | ||
| Sodium 100mg daily value4percent, | ||
| Total Carbohydrate of 0g daily value 0 percentincludes Dietary Fiber of 0g daily value0percent, includes Total Sugars of 0g includes 0g of Added Sugars and daily value of 0percent | ||
| Protein 24g | ||
| Vitamin D 0mcg Daily Value 0% | ||
| Calcium 32mg Daily Value 2% | ||
| Iron 3mg Daily Value 15% | ||
| Potassium 367mg Daily Value 8% | ||
| * The %Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Safe Handling Instructions: This product was prepared from inspected and passed meat and/or poultry. Some food products may contain bacteria that could cause illness if the product is mishandled or cooked improperly. For your protection. Follow these safe handling instructions. Keep refrigerated or frozen. Thaw in refrigerator or microwave. Keep raw meat and poultry separate from other foods. Wash working surfaces (including cutting boards), utensils, and hands after touching raw meat or poultry. Cook thoroughly. Keep hot foods hot. Refrigerate leftovers immediately or discard. How to Cook the Very Best Burger: 1. Keep burgers refrigerated until ready to cook. When ready, lightly season both sides of each burger patty with kosher salt (optional). 2. Starting with a clean and oiled grill, cook burgers over high heat for 8-10 minutes or until desired temperature is reached*. To keep burgers juicy, flip each burger only once halfway through cooking time and do not press down on burgers while cooking. 3. Build burgers with your favorite toppings and enjoy! * The USDA recommends cooking burgers to a minimum internal temperature of 160 degrees F (71.1 degrees C). Note: If cooking burgers on the stovetop, we recommend using a cast iron skillet and following the instructions above. Keep refrigerated.
Burger Maker, Inc. / Schweid & Sons
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