Burgers, Dogs, & Pizza, Oh My!

Archive for the ‘Hamburgers’ Category

You might wonder how a conventional old-timey steak house could survive on a several block stretch of hipster/millenial targeted restaurants.  But Al’s Char-House, in downtown LaGrange, IL, not only survives, but thrives, by following the basic rules for success in the hospitality segment:

1) quality food, 2) good value, 3) consistent service.

For decades, I’ve had this bucket list of old-timey Chicago places I have wanted to get to – like Sinatra’s favorite Italian hangout, Capone’s secret HQ in the back of a suburban restaurant, a diner at the beginning of Route 66 — and so on.

Al’s Char-House ended up on the list recently, someone’s suggestion, and while it’s an inconvenient jaunt for me, personally, I’m glad I made the trip, and you should give it your consideration.

They’re ‘famous’ for all things steak and related, and have some monsters, including a 56 ouncer. If you’re ever asking “where’s the beef?” take comfort in knowing it’s in Al’s aging room.

While others in the party ordered steaks, naturally I went for a burger, because that’s my job here.  Basic burgers, amply sized, are char-grilled and topped with lettuce, tomato, pickles, and onion. I added blue cheese, and the restaurant was extremely generous with it as a topping. It was cooked as ordered, and on a soft, but firm bakery bun that would have been capable of holding any toppings I desired.

Natural cut fries were my side choice, and they were good +.  We started with their version of an onion ‘flower,’ and I’m pretty sure it’s the best version of that I’ve tried.

Al’s entire menu, including beef, chicken, seafood, sandwiches, salads,  ribs and more is online, here’s a link to the beef offerings.  They have a kid’s menu, and tots will enjoy the ‘cowboy theme.’  Als Char-House caters, and has private function rooms, as well.

Als Char-House Review

Als Char-House Review

The dictionary defines “hospitality” as “generous and friendly treatment of visitors and guests.” Restaurants are certainly part of the hospitality segment of business, yet many fail to remember putting the word into practice.

Not so at the Happ Inn, a casual but remarkable eatery in the northern Chicago suburb of Northfield, IL. From the moment of our arrival, being seated by the hostess, and waited on by Ossie, we felt like GUESTS, not customers, and that’s one of the keys to a successful restaurant operation.

The bar and grill is in the final days of an interior renovation project, and they’ve created a warm and relaxing  atmosphere, based on a soft palette of colors and subdued lighting. It’s inviting, comfortable,  quiet enough to conduct business, woo a first date, or celebrate a special occasion. You’ll want to linger.

The lengthy menu includes cuisine influenced by  a number of cultures with a range of choices in the starters, sharables, soups, salads, entrees, sandwiches and burgers, and some decadent desserts.

The dinner menu expands on the numerous choices available for lunch, and there are additional brunch offerings on Saturdays and Sundays. Each day of the week features special ‘off the menu’ food and drink offerings.

Shrimp Ceviche

We started with the Ceviche, chock-a-block full of good-sized and flavorful shrimp, I was pleased they employed the traditional recipe with a tomato broth, avocado and pico de gallo accompanied by fresh, warm tortilla chips.

The Chicken Cobb Salad was an overly-generous serving, with two kinds of greens, chicken, bacon, egg, tomatoes, avocado and Thousand Island dressing – the Cobb is on the restaurant’s specialty menu, and it deserves a place there.

Being as it is National Burger month, Chef has concocted a special burger for each week of the month. I opted for the Sunrise Burger, which was topped with cheddar, bacon, a sunny side up egg with a splash of Tabasco. Hot, crispy, gently seasoned shoestring fries come as the side.

If you’re a regular reader, you know when it comes to burgers, it’s my habit to dissemble them to eat in pieces, and more particularly, to be able to taste the beef patty separately, since it’s the essence of the sandwich.

Chicken Cobb

I wasn’t disappointed. The 1/2 pound USDA prime patty had great flavor and texture.

The brioche bun was bakery soft but substantial enough to support any topping choices you might want to personally add.

The sunnyside egg was cooked perfectly, and the splash of Tabasco was an interesting choice by the chef. Great bacon, too, smoky and thick sliced.  Quality ingredients are evident in every dish.

I’m not usually a dessert orderer, but Ossie the server painted a very compelling picture of the choices, and I succumbed, ordering the “Happ-y Bites,” a generous sampling of three different desserts including carrot cake, New York style cheesecake, and a double chocolate brownie. Each ‘bite’ was accompanied by its own delicious sauce swirl.  They were all great, but the brownie was my favorite.

Finally, while most restaurants don’t boast about their coffee, the Happ Inn sure can. I’m a big, big coffee drinker, and my post meal coffee was the best restaurant cup I’ve had in years. Seriously.

The Happ Inn is located just off the Edens at the Willow Road exit, and opens seven days at 11A.

I’ve run a lot of companies during my career, and I believe a company can have a soul, a spirit, a tone that starts with the CEO or GM and it’s contagious. Whereever you find a great staff, you’ll find a great GM, and the Happ Inn is no exception, with TJ Bachmeyer at the helm.

The restaurant has  private party rooms, and does catering on and off site. Contact jdandrea@thehappinn.com for catering or event inquiries.

The different menus are online. Hit this place. You’ll become a regular.  I know I’ll be back!

Sunrise Burger w/ fries

Happ-y Bites Dessert

 

Happ Inn Bar and Grill Review

Happ Inn Bar and Grill Review

I’m on a roll, lately I’ve hit quite a number of places that have exceeded my expectations, and there’s nothing wrong with that, at all!

Yesterday was no exception, when I was out in the NW Chicago burbs surveying changes that have occurred since we first moved to the idyllic town of Barrington in 1987. And the answer is LOTS. Like most everywhere in America these days, urban sprawl and strip malls have replaced farm fields.

But hey, that’s ok, one of those strip malls has given birth to “Ric’s Dog Gone Good Food.”

“Ric’s” is run by Howard, an outgoing, affable gent who greets customers the second they pull on the door handle. He’s as engaging as the lengthy menu. He did not explain who “Ric” is, but then I didn’t ask.

Menu selection ranges from Chicago style hot dogs via local legendary  quality supplier Vienna Beef, to chopped steak burgers, deli sandwiches, wraps, salads, and plated entrees.  Greek foods comes from another quality local supplier, Kronos.

Burgers start out with 1/3 pound hand-formed patty (diminutive size also available), and I went with one of Ric’s ‘specialty burgers’ – the Greek, where the beef patty is topped with feta and chopped Kalamata olives. Going all out into the Greek arena, I asked if I could please have some tzatziki on the side. Tzatziki is a Greek inspired sauce (or dip) made from yogurt, cucumbers, dill and garlic.

I had a mind to smear it on the burger, which I did, but discovered it’s an excellent alternative to Ranch as a fry dipping sauce.

On the subject of fries? Ric’s gives you five choices. Fresh cut, crinkles, seasoned curlys, cottage, and cheddar. Rings, battered ‘shrooms and cauliflower round the the fried sides menu. He also offers ‘skins and bakers.

I went with the fresh cut, which were an absolute joy, seriously, but I’ll have to go back to try the rings and cottage fries. Based on my first visit, well worth the trip. The fresh cut fries were piping hot, fried perfectly, lightly salted.

I have a habit of disassembling my burgers at the start, checking them out. It’s also important to me to taste the patty, unadulterated, as quality, flavorful beef has to be at the heart of every great burger.

I have to pause here, and say, in all seriousness, I’ve had burgers in probably 50 countries, for which I have spent anywhere from fifty cents to fifty dollars, and this is one of the finest patties I’ve ever had the pleasure to know. Great beefy flavor. A great grind providing great texture in the bite experience. Lightly seasoned to complement the true beef taste.

(Don’t you hate biting into a fast food burger and realizing it could just as easily be called “fried protein puck”). Meats should taste like the animal they come from, and Ric’s fits the bill.

Toppings were top quality, both the creamy feta and the Greek olives. The bun was bakery soft, yet sturdy enough to hold any toppings you are to pile on your burger.

The restaurant and washrooms were sparkling. Beverage choices include fountain, cans, bottles, brewed ice tea and shakes.

The Google tells me the restaurant is 14.8 miles from my door, 27 minutes by car, an hour and a half by bike, or 5 hours walking.

I don’t have a bike. But I’d walk. You should to…or drive. Anyway, go there. Eat. Enjoy the food. Enjoy Howard.

In a city where there are a reported more than 1500 places selling hot dogs and Chicago fare, you sure have to admire the mom and pop outfits that slug it out every day in a crazy, competitive business segment.

They deserve our support.  Here’s the whole menu.

Greek Burger w/ Fresh Cut fries

Rics Dog Gone Good Food Review

The restaurant part of the legend of the Billy Goat Tavern began on Chicago’s South Side in 1934. Greek immigrant William Sianas paid $205 for the Lincoln Tavern.

In 1964, Sianas moved the bar to its current subterranean location, and it’s here, underneath Chicago’s Wrigley Building on Michigan Avenue, that the modern part of the legend originated.

The bar was located midway between the Chicago Tribune Tower and the rival Chicago Sun Times building; it became a popular hangout of reporters trying to steal each others scoops (or brag about their own).

1978,the 3rd season of Saturday Night Live, and cast members John Belushi, Dan Akroyd and Bill Murray did a sketch about the fictional “Olympia Cafe” which paid homage to the proprietor and staff of the Billy Goat. At the Olympia there was no food choice other than cheeseburgers and chips, no drinks but Pepsi, and the refrains uttered comedically by Belushi (with a “Greek accent”) were actually heard frequently at the Billy Goat.

Fast forward today the Billy Goat has multiple locations, but the ambiance of the original remains intact. As you walk down the stairs from Michigan Avenue, you might think you’re walking into the river or some dark hell, but at the bottom the welcome neon of the Billy Goat beckons you in.

They have apparently made a licensing deal with Devanco, a Chicago foods company that started in 1993 and was purchased and amped up in 2004. Previously, they sold mostly supplies to Greek restaurants, like gyro meat, pitas, and sauces.

They’ve expanded to the retail arena, and in addition to  Greek offerings like a home Gyro Kit, they manufacture and distribute foods for Mike Ditka’s brand. Their (his) version of Italian beef is superb.

This week (4/24/17) Devanco started selling 2 pound boxes of 100% ground beef patties with Billy Goat’s name on them; there are two versions, 5 patties to a pound, or 3 patties to a pound. The two pound boxes check out at over $12, and that’s a lot.

The patties are made in Devanco’s suburban Chicago plant (pictured below).

I’ve tried quite a few ‘heat and eat’ burgers, and not really been happy with them, and especially those that are restaurant branded like Trader Joe’s, Pasture Perfect Kobe, Fatburger or Steak N Shake.There are both raw products (like Billy Goat’s) and there are some fully cooked patties available as well, like Ball Park brand‘s version. I’ve also tried maybe dozens of microwave, c-store, vending machine burgers, you can find those on the site by searching for “gas station food” or “heat and eat.”

The cooking instructions for the Billy Goat are no different than most frozen patties, skillet, medium heat, 3-4 minutes one side (until the juices start to ooze through), flip, couple more minutes.

I was eager to taste these since they have zero additives.  As in NONE. Some brands of  frozen patties include beef broth, cow heart(!!) and liquid smoke. Here I’m getting cow only.  So what’s the verdict?

Let’s get the bad news out of the way first. I am not going to, under any circumstances I can think of, pay  $12 for frozen burger patties. No matter if they were the best burger you ever had, that’s a good 30-40% above their largest competitors.

Second bit of ‘bad news.’ The patties are packaged in 5 packs inside the box. Which means I have to separate, put in a different bag or container and refreeze any that I don’t use at the time. Luckily, the patties are separated by what the industry calls “patty paper,” which makes them easy to separate.

So I removed one and semi-followed the instructions. With a frozen patty at medium heat, I flipped after 3 minutes and went 2 more. I tasted the plain patty first before dressing it and putting it on a Martin’s Potato Roll (not what the Billy Goat uses, tho). Dressed with a half sour dill, raw onion and yellow mustard.

Flavor was very beefy, which is good, seems most frozen patties have some sort of strange “undercurrent” of taste, at least to me, and this one doesn’t. I’m also happy with the texture, which closely resembles the grind you’d find in grocery ground beef.  Some competitors reduce their “beef” and other ingredients to a slurry before sending them to the patty forming machine.

In other words, I’m happy with the product, and it does justice to the burger served in the restaurant. I think they’d be great on a charcoal grill.

I’ll be interested to see how this product does.  You have to be a certain age to get the whole SNL connection, and outside of Chicago, it’s not that the Billy Goat is a global iconic brand name.

I said this post was about one part of the Billy Goat legend. There’s a whole other story there. Think Chicago Cubs.  Here’s the dope if you’re interested.

Frozen Patties

3 minutes at medium, flipped

All dressed up, ready to go!

Box instructions on constructing your burger

Devanco’s suburban Chicago plant

Billy Goat Frozen Burger Review

Fatsos Last Stand, in Chicago west of the Loop, is retro and haute cuisine at the same time. Conceived as a neighborhood hot dog stand, the original owner committed to delivering the best of class food possible.

And he achieved it, with damned tasty burgers, Chicago style hot dogs, and fried shrimp (another Chicago staple).

I went with the “single Fatso with cheese” and my friend had a Chicago style dog; both were cooked on a grill that imparted a nice char flavor and texture, which will improve any food.

Fresh cut fries were the order of the day, only because I didn’t notice that they had cheese tots on the menu. DAMMIT.  (Scroll down for menu).

A lot of people compare this burger to In N Out, but I personally feel Fatso’s is a much better burger.  Shakes are also on offer.

Exceptional food all around, fun experience. Take the kids.

Fatso’s is in an area of town called “Ukrainian Village,” so there is a plethora of Russia restaurants, groceries and cathedrals.  It makes for an interesting urban adventure, walking around, checking out the shops until your appetite (or the charcoal grill aroma) pulls you in to Fatsos. (Easily accessible by mass transit, Damen or Division stops on the CTA Blue Line).

Single Fatso, Chicago Dog, Fries

Chicagoans eschew ketchup, so it’s a rarity to see

Fatsos Menu

Fatsos Menu

Fatsos Last Stand Review

I don’t read reviews before I go to a restaurant. I know, that’s odd for someone who regularly writes them, but I want my experience to be my own, not influenced by someone else’s observations.

And so many are bogus, anyway, aren’t they? I wonder what kind of person it takes to completely trash a restaurant based on some (usually imagined) slight, like “My water had ice cubes in it?” “We were VERY nice to the waitress but it didn’t help.” “I didn’t want onions on it, even tho the menu said that, and I didn’t tell you otherwise.”

I can imagine these people as children: “Wah, you didn’t cut the crusts of my sammich!” “What do you mean you washed my favorite shirt?” Whatever.

None of them have the slightest clue about how difficult it is to start and run an independent restaurant, and then add 4-5 more of the same concept over a few years. Somebody’s blood, sweat, tears, money, debt, and 100 hour weeks. Nor do the whiners have any concept of what it’s like to be a server, one of the least appreciated jobs around, where no matter how big of a jerk your customer is, you’re expected to be ultra sweet and polite to every one. I couldn’t do it. Either. For sure.

So as for me, I look for the redeeming things in every restaurant experience, because I take into account the points I listed above. I have ‘elastic boundaries.’ And I like to be surprised to the point where the reality of a meal experience far exceeds my expectations.

And after that long line of B.S. above, we come to the heart of the matter, my experience at Milwaukee Burger Company (MBC), at their Kenosha location.

This indy has five locations in SE Wisconsin. And during my visit, they exceeded every one of my expectations.

MBC has taken local ingredients to create American cuisine that just rocks. While there are some creative takes on the menu, the chef didn’t feel the urge to go crazy by reinventing American classics.

This is a burger shop. And craft beer. And they excel at both.

So here’s the deal: server – John. Knowledgeable. Friendly. Interested in our experience. Conscientious checking back.

Hamburger. I had the Cheese Curd cheeseburger, which had two giant curds atop the patty (see pic below). If you’re not from or been thru Wisconsin, cheese curds are a pretty standard offering but most of them are pretty awful, reminiscent of those fried cheese sticks in bars.

Curds are not supposed to be like that, and these certainly aren’t. MBC starts with a sizable cube of (choice of) fresh cheese, and douses it with their own unique breading formula before frying it just to the point of the breading being crisp and the cheese starting to melt. Perfect. These should be the standard by which all other curds are judged. I’m not joking, pal.

Onion rings for an appetizer. I’ve had the pleasure (privilege?) of dining in 65 countries, and o-rings are one of my go-to foods to try every where. Spoiler alert? Without a doubt, no questions asked, no contest, MBC makes the best rings I have had anywhere on the planet.

They start with large slices of sweet onion, again into their special batter which somehow ends up being crispy and fluffy at the same time without being overbearing. I like a lighter breading on my rings, not those kind that are more like a string of onion inside a donut. Two of us couldn’t finish an order. A very generous serving, and a good value.

Finally, the burger. I dissemble them, that’s my thing. I want to see how I like each part of a burger before seeing how I like the entire experience. And of course, the beef patty has to be the star of the show, and at MBC it surely it. Great beef flavor, a light seasoning, nice texture. A very pleasurable experience.

The menu offers a variety of ‘pre-designed’ choices for burgers, or the build your own option, with lots of choices for cheese, toppings, and condiments.

The burger comes nestled on a bakery soft, brushed with butter bun, which is sturdy enough to hold whatever you choose to top your burger with. And as I am sure you are aware, flimsy buns can be a problem at many places.

I upgraded my side to get the poutine, which, if you’re not familiar, is the national snack dish of Canada, available everywhere you go up North. It’s fries (here, superb fresh cut), brown gravy, and cheese curds (not fried), and MBC’s “interpretation” is great. Too many chefs today think this is one of those things they can ‘gussy up’ with weird ingredients.  Loved this one.

All in all? I’m enthused enough that I will drive the hour that it takes me to get to one of their locations to try many more things on the menu. To me, it is that good. Congrats, people!!!  Oh, and I’m not a craft beer drinker, but if you are, you’ll be more than happy with the selections available.

Was there anything I didn’t like? Sure, but that’s just me. Most people will find the wall to wall TV’s with sports enjoyable. Whenever I’m in a joint like that, I always wish they could have one TV on

CNN or something. But you (I) don’t have to watch, either.  Afterthought:  MBC thoughtfully provides take home boxes constructed out of paper products, instead of plastic or foam. Appreciated on so many levels!

Fantastic Onion Rings

Cheese curd burger and poutine

Milwaukee Burger Company Review

Milwaukee Burger Company Review

I’ve reviewed a lot of products that I commonly call “gas station foods,” or ready to eat and heat and eat sandwiches.

Often these are from one of the industry giants, Advance Pierre, (hereinafter AP) which also recently acquired a sizable competitor, Landshire. Past reviews on this site include Advance Pierre’s Sausage and Cheese Biscuit, Big Az Cheeseburger, and their Pretzel Cheeseburger.

Today I checked out their cheeseburger sliders, which were found at Dollar Tree, packaged two in a box. These can generally be thought to compete with frozen White Castle sliders.

The Advance Pierre sliders are microwave ready, about a minute, but using the “old method” of removing the sandwiches from their plastic wrapping and tucking them into a paper towel.  This used to be White Castle’s instructions also, but now theirs are heating directly in their packaging.

In the case of either sandwich, it can be difficult to master the heating process.  One can end up with a part that’s rock hard or ice cold. Today, heating worked out pretty universally successful.

The AP‘s buns are much softer than White Castle’s, tho substantial enough to deal with the burger and any toppings you care to add. The burger has less flavor than White Castle, probably due to the latter having the equivalent of the restaurant’s flavor/method of being cooked on a bed of onions.

The AP ingredient list lists “cooked onion” but the flavor isn’t evident.  I was surprised, but happy about the fact, that AP’s patties aren’t bathed in liquid smoke, as a lot of heat and eat burgers are, a method to simulate outdoor grilling.

All in all, with condiments of my (or your choice), this is a pretty good product for a quick snack, or to pop something economical in your kid’s mouths. They aren’t terribly unhealthy in terms of fat, sodium, or carbs.

I’ll buy them again, and keep a few on hand. Why not?

Frozen out of package

After 60 seconds in microwave

Fast Bites Sliders Review Advance Pierre

Sporting an English pub decor, the Village Squire is a mini chain with four locations in the W / NW Suburbs of Chicago.

They’ve been around since 1958. It’s casual dining, with an extensive menu as well as daily specials. Special kid’s menu has more options than you’re used to seeing at fast casual restaurants.

The menu includes quite a few small plates that you could share (but you don’t have to!), burgers, sandwiches, salads, pizza, steak, chicken, fish, and pastas.

We happened to land on Tuesday, which is half-price burger day, any burger on the menu, and there are a lot of combinations to choose from.

They start with a half pound, served with pickle, lettuce, tomato and any other toppings you choose, with side options including steak fries, house made chips, cottage cheese, cole slaw, rice, baked potato,  sweet potato fries, rings, fruit, or soup.  (the last four require a slight up charge, but less than you’re used to seeing!).

I zeroed in on the bacon/bleu burgers with rings. Superb. Tasty meat patty, good grind, substantial bun.

Full bar, occasional live music, sports tvs, video gaming, nooks and crannies for tables.  And like most places, the thing that made the experience was the deft handling by server Jackie F.  She was not only affable and menu knowledgeable, she asked questions above and beyond standard service expectations.

A simple example, we asked for glasses of water, and she asked if we’d like lemons with it. YES! So she brought a small dish. And like that.

So, two burgers, sides, drinks, $14.  I’ll be back. Often.  Thanks, Jackie!

 

Village Squire Review

If you tool around the Upper Midwest, you’ll undoubtedly run into a regional burger and custard chain named “Culvers.” Their motto is roughly “home of the butter burger.”

Believing that depends on who you ask. Culver’s version is to fry the burgers on a flattop and nestle it on a toasted, buttered, bun.

But on the East Coast of the state, in Milwaukee, one will come across Solly’s Grille, which opened in 1936 and purports to be the inventor of the actual “Butter Burger.” Or “Butterburger.”

What the term means at Solly’s is completely different than Culvers. At Solly’s, their patty also starts out on a flattop, and the buns are also toasted, but…wait for it……when the burger gets placed on bun, atop it comes an ice cream scoop size dollop of pure Wisconsin butter, which quickly melts, flavoring the patty, soaking the bun and pooling on the plate.

They say they use 150 pounds + of butter weekly, and I’ve no reason to doubt them.

There are different toppings on tap for burgers, various cheese, bacon, and such, but according to the server, there’s never been a pickle or mayo in house and there never will be.

The full menu includes breakfast.  (Yes, you can get a burger during breakfast hours).  Sides can be crinkle cut fries, rings, or potato pancakes. (After all, Wisconsin at its heart is very German).

The standard Butterburger is also topped with Solly’s own stewed onions.

There’s a guy in America named George Motz, who is considered by many, far and near, to be America’s Hamburger Expert.  Here’s a little video about Solly’s from one of his programs, and introducing the main man at Solly’s these days.  (George has a book and a documentary that share the title “Hamburger America.”

You’ll see a million “WOW” reviews of Solly’s online. And I always try to find something cool about every place, every experience, but you know what? This place was a lot better in my imagination that in reality. To me.

The factory produced, frozen patty is nothing special, and the onions were rather overpowering for me. Of course I loved the butter and how it flavored both the bun and meat, but the downside is as it pools on the plate, it soaks the bottom half of the bun and your sandwich can quickly become unmanageable.

Seating is limited to a long counter, and a very few tables, if that influences your decision. Service is hit and miss. And you can expect your multi-layered meal (burger, fries, shake) to not come out in any particular order or proximity to each other. You may have consumed your fries prior to even catching a glimpse of your burger.

The rings I liked. Crispy, a little beer in the batter I suspect, and the waitress “upsold me” on the dipping sauce, which was more than the usual restaurant fare. I’m gonna take a guess it is mayo and Tabasco. Not unpleasant. But I didn’t expect to be charged for it. Oh well.  Fries are top-notch as well.

This is a great place to hit for a nostalgic thing if you’re going to Milwaukee. Kind of like hitting the Billy Goat in Chicago. In either case, you’re not going because the food is gonna make you say “WOW OH MAN.”

But it’s fun nevertheless.  Two burgers, fries, rings, dipping sauce,  one soda, $21.

Butterburger with cheese

Perfect crinkle cut fries

Crispy flavorful rings

Sollys Grille Review

I have to say from the outset, me and frozen burger patties don’t get along. I’ve tried a boatload of different brands. To me, they have a taste and texture in common that I personally don’t find appealing.

I think probably many of them are marketed to be tossed on your charcoal or gas grill, which considerably changes the experience –  but fried on the stovetop?  Nope.

So I was skeptical when I spotted “Pasture Perfect American Style Kobe Beef Burgers.” First off, of course you know I object to meat being marketed as “Kobe,” cause 99.99999999999999999999  % of the time it’s not. “Kobe Beef” is a product which comes from a specific breed of cow (Wagyu) and is raised in a specified manner in the area of Kobe, Japan.

Wagyu cattle have been imported to the US, New Zealand, and Australia and it’s the flesh of these animals you frequently see marketed as “Kobe.”  The giveaway? If the restaurant you’re at is offering a “Kobe” burger for $12 or $20, it’s not Kobe.  You can purchase ‘real’ Kobe online – but get a second mortgage first, here’s one source:  http://www.miyazakigyu.com/.

But on to Pasture Perfect. The package promises Wagyu cattle free range, open pasture, 100%  grass fedno antibiotics or added hormones. The cattle is raised in New Zealand, and processed in Los Angeles at a re-processor, First Class Foods, in Hawthorne, which has been around since 1962. (Factory pix below).

First Class processes beef, pork and other proteins into retail and food service portions. They also manufacture some heat and eat meals for food service.

Pasture Perfect is a brand name used by a Lake Tahoe, Nevada based company named Pilot Brands.

The package is one pound, and contains two 8 ounce patties.  No idea why they would market it like this instead of smaller portions. I thawed before frying in cast-iron, most directions I have seen call for you to prepare Kobe “low and slow,” but this isn’t ‘real’ Kobe, so I seared and then finished on medium.

I prepared it without and seasoning, and plated it without condiments or toppings. Took a bite. Wow. Tastes like a good steak. Steak texture too. No hint of “artificial smoke” flavoring, no painted on grill marks.  It’s good. But expensive. About the most you’d ever pay for a pound of ground beef.

How much would I be willing to pay, to eat them on a regular basis? I think no more than $6 a pound. And even that’s a stretch.

Pan fried, about 4 mins per side

First Class Foods, Hawthorne, CA

Pasture Perfect Burger Review

Pasture Perfect Burger Review

Pasture Perfect Burger Review