Chef Chris Kronner reveals the meat blend used to create his popular burger.
[MUSIC] The current burger blend is 50% dry aged grass fed whole steam cows. They're retired dairy animals, they're much older. It's a way more developed beef flavor. and then And 50% grass fed Angus beef. I put a lot of effort into the aging. I think it's best like bloody bloody rare. [MUSIC] The bun is potato pan to me. The burger itself is a combination of dry aged beef and then it's Chilled pickles, grilled red onions, lettuce, cheddar cheese mayonnaise and roasted bone marrow if you so choose. [MUSIC]