Cornish Grass Fed Day Dry Aged Beef Burgers | 4x100g

Cornish Grass Fed Day Dry Aged Beef Burgers 

Experience ultimate depth of flavour with our Cornish 21-Day Dry-Aged Grass-Fed Beef Burgers, prepared from grass-fed Cornish cattle.

The beef burgers are made from premium Cornish chuck steak and brisket to create a delicate and flavoursome burger. A chuck-and-brisket blend is the holy grail of craft burgers. Chuck brings that traditional, rich beefiness, while brisket adds a buttery, melt-in-the-mouth texture and deep flavour.

Contains 4 x 100g burgers

Why Choose Cornish Dry-Aged Beef?

• Grass-Fed Cornish Beef: Reared naturally on West Country pastures.
• 21-Day Dry Aged: Ensures deep umami flavour and superior tenderness.
• Versatile Cut: Ideal for Sunday roasts, stews, or slow smoking.
• Freshly Butchered: Delivered chilled in eco-conscious vacuum packaging.

Weight: 400g - 4 x 100g burgers

Packaging: Vacuum-sealed, chilled

Origin: Cornwall, UK

Storage: Keep refrigerated below 4°C.

Delivery: Mainland Uk Only. Additional charges may be incurred to some Highland and IOW postcodes.

👨🍳 Chef’s Tip: Cooking High-Quality Artisanal Chuck & Brisket Burgers

A chuck-and-brisket blend is the holy grail of craft burgers. Chuck brings that traditional, rich beefiness, while brisket adds a buttery, melt-in-the-mouth texture and deep flavour. Because premium coarse-ground meat has a looser weave than standard mince, cooking it properly requires a high-sear, gentle-handling approach to preserve its coarse structure and lush juices.

1. Keep the Patties Ice-Cold: High-grade brisket fat has a lower melting point than standard beef fat—it starts rendering even from the warmth of your hands. Keep the patties in the fridge right up until the moment they touch the hot pan so the fat stays locked inside the meat weave.

2. Season Only the Exterior (Generously): Artisanal butchers leave the grind loose so the burger feels light and tender on the palate. Hit the outside of the patty with coarse sea salt and cracked black pepper right before cooking. Never mix salt into high-grade beef beforehand, or it will draw out moisture and turn the delicate texture springy.

3. Use a Stainless Steel or Cast-Iron Pan: While standard burgers are great on the BBQ, premium chuck and brisket patties excel on a flat, smoking-hot cast-iron skillet or flat-top. Cooking on a flat surface allows the patty to cook in its own rendering brisket fat, frying the exterior into a deeply caramelised, crispy crust (Maillard reaction).

4. Target Medium-Rare to Medium (58°C–62°C): Unlike cheap mince that needs to be cooked well-done, high-quality, freshly ground artisanal meat is best enjoyed at medium-rare to medium. Sear for 3 to 4 minutes on the first side, flip gently, and cook for 2 to 3 minutes on the second side.

5. Butter-Baste with Aromatics (Optional Upgrade): During the final minute of cooking, toss a knob of butter, a smashed garlic clove, and a sprig of thyme into the pan. Spoon the foaming butter over the top of the patty—it complements the rich, beefy brisket notes beautifully.

6. Rest for a Full 4 Minutes: High-fat artisanal patties carry a lot of internal heat and juice. Transfer the burger to a warm plate and let it rest for 4 minutes. This stops the rich brisket juices from running out and turning your bottom bun into a soggy sponge.