Andre 60% Red Meat Burger

Alongside 60% lean beef, the formulation incorporates non-GMO isolated soy protein and food-grade wheat fibers. These functional plant proteins effectively bind free fats and juices, preventing dryness and conferring a consistent mouthfeel upon high-heat frying.

Yes, the balanced protein emulsion and structural stability allow excellent performance in commercial deep fryers (170°C for 3–4 minutes), yielding a crisp exterior while ensuring complete core cooking without crumbling.

The baseline wholesale MOQ is 40 master cartons. For recurring catering orders, order preparation and cold dispatch are completed within 48 to 72 business hours post-confirmation.

Refreezing thawed product is strictly prohibited as it ruptures cellular integrity, leading to drip loss and texture degradation. Stable warehouse temperature of -18°C must be strictly maintained at all distribution touchpoints.

The product complies fully with national mandatory standards for frozen processed meat products, holding valid manufacturing licenses from the Food and Drug Administration alongside ISO 22000 and HACCP validations.

Patties are pressed via precision forming drums calibrated to deliver exact dimensions that match standard commercial burger buns post-griddling, avoiding excessive bun overhang or shrinking inside the bun.

The 90% patty offers a dense, steak-like mouthfeel suited for gourmet artisan burgers, while the 60% SKU delivers a softer bite, faster heat penetration, and significant ingredient cost savings for high-volume value menus.