If you eat burgers, chances are you’ve enjoyed one from Burger Maker. Their client list includes Five Guys, Cheesecake Factor, Fuddruckers and many many more. Born out of the Meatpacking District in NYC, Burger Maker’s family ownership is in its 4th generation of Meat experience. Beginning with slaughtering and fabrication cattle in the early 30’s in the 125th Street Market, they have evolved today to a purely specialized hamburger company. On a “ground”-breaking episode of What Doesn’t Kill You, Katy Keiffer chats with Executive Vice President of Burger Maker Jamie Schweid about all things beef related. From market demand to farming practices – get the inside scoop on the burger industry. This program was brought to you by The International Culinary Center.
“The Australian beef supply is arguably as safe as the united states. It’s a very clean product. Almost all of the product there is grass-fed.” [15:00]
“The custom blend movement is a small niche movement in the food world that gets a significant amount of publicity for the volume that’s being sold. A custom blend is a great product for a fine dining restaurant.” [17:00]
“We have a record low inventory, sales are declining but more and more burger joints are opening. This is something down the road that could lead to a supply challenge.” [29:00]
–Jamie Schweid on What Doesn’t Kill You
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