B.A Frozen Raw Beef Burger 90%

The 90% SKU contains a significantly higher proportion of pure muscle protein and very low carbohydrate binder content. It yields a more pronounced beef flavor, coarser steak-like chew, and lower cooking shrink loss than 60% commodity patties.

Sear directly from frozen on a heavy cast-iron skillet or grooved grill at 180°C for approximately 3 to 4 minutes per side. Avoid pressing the patty with a spatula during cooking to prevent squeezing out its natural intramuscular juices.

Yes; given the premium protein profile of the 90% formulation, all refrigerated export containers are fitted with calibrated USB/cellular temperature dataloggers to verify that the minus 18°C to minus 22°C range was strictly maintained.

Once a master carton is opened, unused patties must be immediately sealed in vapor-barrier poly bags and returned to minus 18°C storage. Thawing and refreezing must strictly be avoided to prevent protein denaturation.

In compliance with Iranian National Standard (ISIRI 2304), the total fat content in 90% red meat burgers is strictly capped at a maximum of 20%, with moisture calibrated between 55% and 60% for ideal mouthfeel.

B.A operates high-throughput automated processing and freezing lines capable of delivering tens of metric tons of premium patties monthly. Long-term raw meat procurement contracts guarantee volume reliability.

In-house certified QC laboratories draw composite samples from every production shift to screen for E. coli, Staph aureus, and Salmonella. A certified Certificate of Analysis (COA) accompanies wholesale dispatches.