Biting into a juicy Red Robin burger, you know you’re in for a delicious mouthful of flavorful beef But have you ever wondered exactly where those patties originate?
As burger aficionados, we set out to uncover the winding journey Red Robin’s beef takes from farm to restaurant Join us as we trace the supply chain, sustainability practices, and quality control ensuring this popular restaurant chain lives up to its motto of serving “unbelievably fresh burgers.”
A Nationwide Network of Suppliers
Red Robin sources its beef from a wide network of livestock suppliers across the United States. Cattle are raised humanely on family farms before being sent to processing facilities that meet the chain’s stringent standards.
To guarantee consistency and quality year-round, Red Robin does not rely on a single supplier. Instead, they strategically work with multiple major beef producers across cattle-raising states like Texas, Kansas, Nebraska and the Midwest. This diversified sourcing protects against supply chain disruptions.
Following Sustainable Farming Practices
At the farm level, Red Robin insists suppliers follow sustainable practices to reduce environmental impact. These include rotational grazing to protect pastures, using natural fertilizers like manure, and responsible water usage.
Red Robin also requires that suppliers avoid added hormones or routine antibiotics. This prevents overuse that could breed resistant bacteria. Only sick cattle receive therapeutic antibiotics under veterinary supervision. These sustainable methods yield healthier, higher quality beef.
Humane Animal Handling
Red Robin takes animal welfare seriously. The chain’s Animal Welfare Policy mandates humane treatment of all cattle by suppliers. To verify compliance, unscheduled third-party audits analyze areas like:
- Proper housing with sufficient space
- Access to clean water and nutritious feed
- Low-stress handling procedures
- Avoiding painful procedures like dehorning or branding
Violations can lead to supplier termination. This emphatic stance on humane practices provides diners peace of mind.
Following the Journey to Processing Plants
Once cattle reach target weight after 14-22 months, they are transported from farms to processing facilities. Red Robin only works with processors upholding humane handling, cleanliness, and strict food safety protocols.
USDA inspectors are present in plants to validate compliance with regulations. Regular audits by Red Robin staff also ensure standards are met. State-of-the-art systems track each animal’s journey through the plant for transparency. From knocking to chilling, humane practices are enforced.
Rigorously Testing for Quality and Safety
Extensive testing occurs along the processing chain to verify beef quality and safety. Samples are analyzed for any biological or chemical hazards.
Equipment is frequently sanitized to avoid E.coli and salmonella contamination. End products are further tested to validate they meet Red Robin’s exacting standards for taste, texture and foodborne illness pathogens before beef gets a green light for shipping.
Getting Beef to Restaurants at Optimal Freshness
To control freshness, Red Robin oversees the entire distribution process from plant to restaurant. Beef is quickly chilled post-processing to avoid spoilage. Strict cold chain management maintains temperatures below 40°F during shipping.
Red Robin coordinates routes and inventory to provide just-in-time delivery. This keeps stock rotating and eliminates waste. The chain’s distribution center consolidates supplies before rapidly sending shipments to fulfill individual restaurant needs. Through proactive vendor management and logistics, beef stays fresher longer.
Transparent Sourcing Practices
Red Robin makes sourcing transparent via their sustainability website. Diners can trace origins by region, learn about supplier sustainability initiatives, and view progress reports on goals.
The chain is also involved in industry-wide roundtables to evolve best practices. And they collaborate with suppliers on research projects to reduce environmental impacts of beef. By openly sharing their commitments and progress, Red Robin builds trust around their supply chain.
Signature Burgers Start with Thoughtful Sourcing
From small town farm families to major processing plants, each stop on the beef’s journey impacts your burger. That’s why Red Robin puts so much care into sourcing. The chain’s exacting protocols and standards culminate in fresh, juicy patties you can feel good about.
Next time you bite into a Red Robin cheeseburger, you can appreciate the effort that went into that satisfying experience. By making smart sourcing choices, this restaurant chain delivers the delicious burgers they’re famous for.
So pull up a seat and get ready to fire up your tastebuds – because every Red Robin burger tells a story from farm to table. Freshness you can trust, flavor you’ll love. That’s what thoughtful sourcing brings to the menu!
USING HIGH STANDARDS AND PRODUCTS IN ALL THAT WE DO
We use high food quality, safety, and nutrition standards to safeguard our Guests. When we handle and prepare all of our ingredients, we follow strict rules for safety and cleanliness. We also check in with our suppliers often to make sure they are meeting or exceeding these standards.
Our burgers are made with all-natural, domestic, 100% USDA-inspected beef, free of preservatives, artificial, and added ingredients.
Our poultry suppliers follow safety rules set by the USDA and the FDA. For example, they make sure that chicken doesn’t have any added hormones or steroids, and they know how to use antibiotics properly.
Bacon is hardwood smoked. All specialty bacons (such as our peppered and candied bacons) are seasoned in house.
All of our fresh produce including our salad greens are non-GMO and hand-selected upon delivery.
Many of our sauces and dressings are freshly prepared in-house, including our fan-favorite ranch dressing.
Red Robins Bottomless Steak Fries® are made from non-GMO, high quality, all-natural, premium domestic potatoes.
Premium, US Grade A, ocean-caught from Arctic Waters and hand-cut. Our cod is hand-battered in our restaurants and made to order.
All from local dairies. All milk is 1% (lowfat).
RED ROBIN GLUTEN-FREE SEASONING SALT
It’s gluten-free and free of the “Big 8” food allergens: wheat, eggs, peanuts, tree nuts, milk, fish, shellfish, and soy. Red Robin seasoning salt is all-natural. Made with sea salt, natural cane syrup, dried vegetables, and natural smoke.
All-natural, non-GMO sweet potatoes are used to make Red Robin’s sweet potato fries. The best Red Robin sweet potato fries are chosen by hand.
Red Robins Yukon Chips are made from high quality, all-natural, premium domestic, non-GMO potatoes. Freshly prepared to order with all-natural Red Robin seasoning salt.
House-made guacamole made from Hass avocados, fresh-squeezed lime juice, and sea salt, with no added preservatives.
All made with enriched wheat flour.
Available in all Red Robin restaurants.
Red Robin is happy to offer two plant-based protein patties that aren’t made from meat. These can be put on any of our Signature or Classic Burgers as a vegetarian or gluten-free option.
- Red Robin Veggie Patty: This is a veggie patty made with ancient grains and quinoa that was specially mixed by Red Robin. This patty is vegan and doesn’t have any ingredients that contain gluten.
- The Impossible* Burger patty is a grilled patty made from plants that tastes just like beef.
Red Robin does not add or use any of the following things to our food (this list is for U S. restaurants only and does not apply to certain beverages such as sodas).
- 2,4,5-trihydroxybutyrophenone (THBP)
- 5-HTP
- acetoin (synthetic)
- acetone peroxides
- acetylated esters of mono- and diglycerides
- activated charcoal
- advantame
- alkanna tinctoria
- allulose
- aluminum ammonium sulfate
- aluminum potassium sulfate
- aluminum starch octenylsuccinate
- aluminum sulfate
- ammonium alum
- ammonium chloride
- ammonium saccharin
- apricot kernel/extract
- azo dyes
- azodicarbonamide
- Bacillus coagulans Unique IS-2
- Bacillus coagulans ProDURA UABc-20
- bacopa
- bentonite
- benzophenone
- benzyl alcohol
- Benzyl benzoate
- beta-cyclodextrin
- black soldier fly
- blessed thistle
- bromated flour
- brominated vegetable oil
- burnt alum
- butylparaben
- bryonia root
- calcium bromate
- calcium saccharin
- calcium sorbate
- calcium stearoyl-2-lactylate
- canthaxanthin
- caprocaprylobehenin
- carmine
- CBD/cannabidiol
- charcoal powder
- Citrus Red No. 2
- cochineal
- cyclodextrin
- diacetyl (synthetic)
- dimethyl silicone
- dimethylpolysiloxane
- dioctyl sodium sulfosuccinate (DSS)
- disodium 5-ribonucleotides
- disodium calcium EDTA
- disodium dihydrogen EDTA
- disodium iron EDTA
- dodecyl gallate
- erythrosine
- ethoxyquin
- ethyl acrylate (synthetic)
- ethyl vanillin (synthetic)
- ethylene glycol
- eugenyl methyl ether (synthetic)
- foie gras
- gamma aminobutyric acid
- gardenia blue
- Garcinia cambogia
- Ginkgo biloba
- Gold/gold leaf
- Grapefruit seed extract
- Hawaiian black salt
- He shou wu
- heptylparaben
- hexa-, hepta- and octa-esters of sucrose
- highly branched cyclic dextrin
- hjijiki
- inosine monophosphate
- insect Flour
- iron oxide
- kava/kava kava
- lactic acid esters of monoglycerides
- lactylated esters of mono- and diglycerides
- ma huang
- magnesium lactate
- melatonin
- methyl silicon
- methylparaben
- microparticularized whey protein derived fat substitute
- monoammonium glutamate
- monopotassium glutamate
- monosodium glutamate
- mucuna pruriens
- myrcene (synthetic)
- Nature identical flavors
- neotame
- octyl gallate
- olestra
- Orange B
- Partially hydrogenated oils
- plant sterols
- polydextrose
- polyvinylpolypyrrolidone
- polyvinylpyrrolidone
- potassium alum
- potassium bisulfite (okay in wine)
- potassium bromate
- potassium metabisulfite (okay in wine)
- potassium nitrate
- potassium nitrite
- potassium propionate
- propane-1,2-Diol esters of fatty acids
- propylene oxide
- propylparaben
- pulegone (synthetic)
- pyridine (synthetic)
- saccharin
- saccharin sodium salt
- salatrim (short and long chain acyl triglyceride molecule)
- shark cartilage
- sodium acid sulfate
- sodium cyclamate
- sodium lauryl sulfate
- Sodium Nitrate/Nitrite
- sodium propionate
- sodium saccharin
- sodium sorbate
- sodium stearoyl-2-lactylate
- sodium sulfite (okay in wine)
- stannous chloride
- succistearin
- sucroglycerides
- sucrose ester
- sucrose polyester
- tetrasodium EDTA
- thiodipropionic acid
- toluene
- tonka bean/extract
- whale oil
What You Should Know Before Eating At Red Robin Again
FAQ
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