Meet Eduardo. Among his many duties at Eddie Papa’s is his daily job of grinding our precise mixture of brisket, chuck, and sirloin which in turn make our delicious hamburgers and meatloaf.
When we started Eddie Papa’s American Hangout we were getting commercial ground beef from our meat supplier. It was very good quality, but there was something missing. We like our burgers medium or mediumrare— Juicy and tasty. Now we cannot serve our customers burgers with any pink unless we can make sure there are no bacteria in the meat. The only way to ensure this is by controlling every aspect of the production. ! This is all very interesting… if you’re a health inspector. The best reason for grinding our own meat is that we control what goes into the mixture. By adding sirloin and brisket to the chuck we get a more flavorful and intense beef flavor. And by grinding every day we make sure that the burgers are fresh! Juicy. Flavorful. Delicious!