Behind the Grind: Lessons from the Grind Master

Welcome to Beef Camp. This one-day intensive training on all things beef gets our sales consultants in the (very cold) room with expert butchers at our Windsor, WI, facility. Our goal is to keep the team sharp, with a depth and breadth of product knowledge that can serve our customers best.  

The Daily Grind 

Did you know that anywhere from 40% to 65% of all beef consumed in the United States is in the form of ground beef? At Neesvig’s, we have a dedicated grind team that manages this important part of the operation. It begins with the best raw product to produce the highest-quality burgers and grinds on the market. Ground meat is available in many formats: bulk, various patty sizes, and portion-controlled balls for smash applications, both fresh and frozen.  

We Have the Technology  

Thomas Dutton, our dedicated Grind Master, brings years of experience to his daily grind and has worked to refine the program.  He temps every piece of meat before it goes into the hopper to ensure that it’s super cold, which allows it to form a consistent texture.  He sharpens the custom-made blades weekly and watches each detail to make sure cook time and mouthfeel are just right – every single patty, every single time.  

He’s got the impressive Tomahawk TM6 padding machine on his side. This innovative, high-tech machine has cutting disks that form beef into precisely sized vertical columns.  

We have a proprietary, custom “breather” plate specifically developed to allow room for more air and a looser consistency in the grind. The column structure of the grind allows our patties to cook quicker with an even transfer of heat throughout the meat. With more surface area, you get a better Maillard reaction, which allows the center of each patty to cook perfectly and maintain texture without the need to char the surface. 

Fat = Flavor  

Unlike others, we don’t add fat to the hopper to pad the ratios. Our specifications are so precise and our suppliers so good that we maintain the desired fat ratios simply by blending our raw materials.    

Not An Over Reaction  

The Maillard reaction is a chemical reaction between amino acids and reducing sugars that occurs when food is heated, typically above 140°C, creating the browning, rich aromas, and complex flavors found in seared meats. Our column-forming process maximizes the Maillard in every burger.  

Ask your sales consultant for more info about our ground meat offerings.