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

The ultimate high-performance grind for chefs who refuse to compromise on juiciness. Created exclusively to celebrate the 250th Anniversary of the USA, this limited-edition premium minced beef is a proprietary blend of corn-fed Greater Omaha Chuck and beautifully marbled Kansas City National Beef Shortplate.

Precisely ground to a 75/25 golden ratio (75% lean, 25% premium intramuscular fat), this mince is specifically engineered to deliver maximum moisture and a deep, old-school American steakhouse flavor. The chuck provides a robust, clean beefy structure, while the shortplate fat acts as a rich flavor engine that prevents the meat from drying out under high heat. Unbelievably juicy and packed with umami, this competition-grade mince is the perfect upgrade for premium smash burgers, high-end smash tacos, gourmet meat sauces, or artisanal chili.

Why the 250th Anniversary Mince Blend?

The 75/25 Juiciness Standard: While standard commercial grinds lean too thin (80/20 or 90/10), this 75/25 ratio is the preferred choice of premier burger boutiques and craft kitchens. It ensures enough high-grade fat renders out during cooking to naturally baste the meat, keeping it soft, tender, and hyper-flavorful.

Premium Midwestern Pedigree: Combining Greater Omaha's legendary Nebraska chuck with National Beef’s premier Kansas City shortplate results in a flavor profile that generic utility trim simply cannot match. You are getting pure, corn-fed steakhouse-quality muscle in every grind.

Certified Angus Beef Excellence: This mince adheres strictly to the rigorous 10-point quality standards of the Certified Angus Beef brand. Only a small percentage of American beef qualifies for this stamp, ensuring superior marbling, finer meat texture, and absolute flavor consistency box after box.

Chef’s Handling Tip: The Ice-Cold Smash & Sear

Working with a high-fat, premium 75/25 mince requires proper temperature control to prevent the fat from melting into your hands before it hits the cooking surface.

Keep it Chilled: Keep the minced beef in the walk-in cooler until the exact second you need to portion it. If making smash burger balls or rolling it out for taco pressings, handle the meat quickly and lightly. Overworking warm 75/25 mince causes the fat to emulsify, making the texture dense and rubbery.

The Dry Smoke Hit: When using this mince for smash burgers or quick-seared taco meat, drop it onto a dry, screaming-hot flat-top grill or cast-iron plancha. Do not add any oil or butter to the surface—the 25% shortplate fat will liquefies instantly upon contact, frying the meat in its own ultra-rich tallow.

The Crust Lock: Press the meat flat with maximum force immediately and hold for 10 seconds to lock in a flawless, lacy, caramelized crust. Season aggressively with coarse sea salt and black pepper while it sears. Because of the high fat content, the exterior will develop an incredible crunch while the interior remains completely juicy.