BURGER RESTAURANT IN DALLAS FUNDAMENTALS EXPLAINED

The burger patties are hand-formed in the cold air from the Commissary’s downstairs butcher store. The chilly air retains the loaded Body fat pockets in the aged chuck from breaking down. There’s only one seasoning. The dry-age, about twenty five % with the burger grind, results in deltas of buttery meat juices.All I can let you know about Adai