Chef Justin Brunson (Brunson Meat Co.) is changing the game when it comes to dry aging meat. Our in-house method begins with a selection of noble molds, central to our proprietary dry-aging process. With a focus on craftsmanship, our clients are privileged to proteins perfected by these natural fungi, that enhance both flavor and texture during the aging process bestowing each burger with subtle notes of brown butter, popcorn, and a rich, premium flavor profile matured over 35-45 days. Our USDA Prime steak burgers are made from the perfect combination of prime aged short rib, steak trimmings, and chuck. This beefy blend is ground 80-20 for the perfect blend of noble mold-aged burgers. The burgers are formed into patties and separated with patty paper before being flash frozen to maintain freshness. Simply thaw, cook, and enjoy the best burger you've ever had.