Andre 90% Red Meat Burger

The formulation is built upon trimmed lean muscle tissue from young prime beef, free from gristle, excessive connective tissue, or unapproved by-products. The remaining 10% comprises balanced natural spices, fresh onions, refined salt, and standard food-grade plant binders designed to optimize moisture retention on the commercial flat-top grill.

Attributable to high lean meat density and controlled bound moisture, cook loss typically ranges between 12% and 15% under recommended flat-top temperatures (175°C–180°C). This minimal shrinkage ensures reliable portion consistency and yield margins for commercial kitchens.

Freight requires dedicated refrigerated trucks equipped with certified dataloggers keeping continuous temperatures at -18°C. Products are packed in 5-ply water-resistant corrugated outer cartons palletized on 100x120 cm platforms with thermal stretch wrapping and heavy-duty corner boards.

Yes, all export contracts include verified Halal certificates issued by competent authorities, veterinary health clearances, and full batch-specific Certificates of Analysis (COA) verifying microbiological limits, protein assays, and complete pathogen-free compliance.

Patties should be cooked directly from their frozen state onto a preheated flat grill or cast-iron surface at 180°C. Thawing prior to cooking is strongly discouraged to prevent cellular moisture loss; standard griddling time is approximately 3 to 4 minutes per side.

Supply schedules are governed by formal B2B agreements specifying monthly quotas, scheduled weekly drop-offs, and price hedge windows. Contract clients receive prioritized batch allocations and dedicated buffer stock in cold hubs.

Yes, high-grade food-grade non-stick paper interleavers are placed between each frozen patty, allowing effortless separation straight from the freezer without chipping edges or deforming patties.