With its juicy, butter-seared burgers and hearty beef sandwiches, Culver’s has earned a following for quality beef done right But for those who love biting into a Culver’s ButterBurger, just where does all that beef come from?
As it turns out, Culver’s dedication to fresh, Midwestern beef is key to their signature flavor. Let’s follow the trail from pasture to bun to understand exactly how Culver’s sources the beef that built their reputation.
Straight from the Heartland: Midwest Cattle Country
Culver’s proudly proclaims their beef is “100% Midwest-raised.” This region spanning Illinois to Nebraska is America’s heartland and cattle capital.
The open pastures and plentiful grains of the Midwest make ideal conditions for raising high-quality cattle. Culver’s leverages this local network to source fresh beef from nearby states.
Midwestern cattle enjoy seasons grazing on lush grass before finishing on a diet of corn and grains This ensures well-marbled, tender beef The regional focus reduces transportation miles too.
By sourcing locally Culver’s keeps close ties to Midwest ranches and farmers. This cattle country connection lets them hand-select quality beef.
Family-Run Farms and Trusted Suppliers
In their Midwest supply chain, Culver’s works directly with family-owned farms and trusted regional suppliers. These local partners share their values around freshness and sustainability.
The cattle who end up as Culver’s beef are raised humanely in open pastures, not restrictive pens. They eat a natural, vegetarian diet without growth hormones or antibiotics.
Culver’s audits and approves each farm and supplier to ensure proper practices. This gives them control over sourcing quality, ethical beef.
Prized Cuts for Perfect Burgers
Not all beef cuts make tasty burgers. For their signature ButterBurgers, Culver’s chooses a blend of chuck, sirloin, and brisket cuts.
The chuck comes from the shoulder and provides rich flavor. Sirloin adds tenderness. And brisket brings moisture. Together these cuts make the ideal burger blend.
Beef suppliers portion these cuts specifically for Culver’s according to their strict specifications. This proprietary blend makes their burgers consistently juicy and delicious.
The Freshest Beef from Pasture to Restaurant
At Culver’s, fresh never frozen beef is a pillar of their brand. Allowing the beef to freeze would damage the quality.
Once cattle are harvested under USDA supervision, the beef is immediately transported to Culver’s restaurants. It arrives in fresh, unfrozen form within just a few days.
This short timeline from pasture to restaurant maintains optimal flavor and texture. It allows Culver’s to hand-craft each patty on-site for maximum freshness.
Why Freshness Matters
Some burger chains freeze beef for logistical efficiency. So why does Culver’s prioritize fresh over frozen?
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Flavors and nutrients stay intact – Fresh beef retains its natural juices and flavors without damage from freezing. Nutrients remain undamaged too.
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Higher food safety – The short supply chain and immediate use of fresh beef minimizes safety risks from long frozen storage.
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Supports local communities – Sourcing beef locally fosters positive, sustainable partnerships with Midwest farmers.
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Unique texture – Hand-pattied fresh beef makes burgers with a tender, loose bite rather than a dense, uniform feel.
For Culver’s, only fresh regional beef meets their standards for taste, texture, and ethics. So they gladly take the extra steps to serve beef at its best.
From Whole Muscle to Burger Patties
Once fresh beef arrives at Culver’s, trained cooks transform it into delicious burgers using careful processes. Here’s a look:
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Beef is portioned into manageable cubes for grinding
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Cubes are run through a grinder to produce a coarsely ground blend
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Ground beef is kept chilled while hand-forming patties
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Patties are pressed to 4-inch widths and 1/3 lb. weights
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Edges are left ragged for a homemade look
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Seasonings like salt, pepper, and onion are worked into the patties
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Patties rest briefly before cooking to maximize juiciness
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Burgers are seared on a hot flat-top or charbroiler to order
This artful approach from whole muscle to patty preserves freshness while crafting burgers with homemade character.
The Keys to Perfectly Cooked Burgers
Once burger patties are prepped, cooking them properly is vital to preserving juiciness and flavor. Here are some of Culver’s techniques:
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Letting beef rest before cooking allows juices to redistribute. Chilling patties helps them hold shape on the grill.
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Seasoning with spices, salt, and pepper adds flavor that penetrates into the meat.
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Brushing patties lightly with oil prevents sticking to the hot cooking surface.
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Cooking on a hot grill or flat-top sears the meat and gives a tasty char.
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Resisting pressing burgers with a spatula keeps succulent juices inside.
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Monitoring burgers closely and flipping only once achieves an evenly cooked interior.
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Removing burgers promptly when they reach the requested doneness prevents overcooking.
With care from prep to plate, Culver’s unlocks the full potential of fresh, regional beef in every juicy burger they serve.
Why Culver’s Beef Stands Apart
Culver’s has earned a reputation for serving some of the tastiest burgers and beef sandwiches around. Their commitment to fresh, Midwestern beef makes all the difference.
By developing lasting partnerships with local farmers, processors, and suppliers, Culver’s can hand-select quality beef. Their customized cuts provide the ideal fat ratio. And their use of never-frozen beef maximizes juiciness and flavor.
While sourcing regional beef takes more effort, Culver’s understands this commitment is vital to their identity and customer loyalty. Their Midwestern beef focus will continue providing burgers unrivaled in back-home flavor.
From Midwest Pastures to Your Table
Part of Culver’s appeal lies in their Midwestern roots. Customers can taste this heritage in their fresh, flavorful beef.
Next time you sink your teeth into a ButterBurger or hearty sandwich, remember the care of the regional farmers who raised that cow and Culver’s cooks who transformed it into a satisfying meal. The journey from pasture to bun makes all the difference.
The Heart of Culver’s
- Happiness in Every Moment: Our employees are always looking for ways to make you smile, because when you’re happy, we’re happy.
- Being Kind: We treat others the way we’d like to be treated, both in our restaurants and in our neighborhoods.
- That’s What We Do We go the extra mile to help our friends, neighbors, and coworkers because they deserve our best.
Thanks for the Love
We know we’re doing a good job when our guests are happy, but here are a few other awards that make us proud. We hope we continue to meet your expectations of fresh, quality meals with a heartfelt “Welcome to Delicious. “.
Insiders senior reporter Frank Olito rated Culvers ButterBurger the best burger hes ever had.
How Culver’s makes their iconic butter burgers
FAQ
Does Culver’s use real beef?
Does Culvers use frozen beef?
Are Culvers burgers made fresh?
What oil does Culver’s use for burgers?
Are Culver’s burgers made in Wisconsin?
Culver’s, it must be noted, originated in Wisconsin, aka the Dairy State, and all of the butter used on their buns comes from a small, family-owned Wisconsin dairy. Culver’s says its burgers are made from three cuts of beef: sirloin, chuck, and plate. Their beef is also fresh, never frozen, and each burger is grilled to order.
Does Culver’s have a Burger?
The truth is, none of these are true. According to Culver’s, the name “butterburger” refers to the fact that each burger comes on a buttered bun, which was how the Culver’s co-founder’s mom used to do it.
Why is Culver’s a butterburger?
According to Culver’s, the name “butterburger” refers to the fact that each burger comes on a buttered bun, which was how the Culver’s co-founder’s mom used to do it. Culver’s, it must be noted, originated in Wisconsin, aka the Dairy State, and all of the butter used on their buns comes from a small, family-owned Wisconsin dairy.
What kind of beef does Culver’s butterburger use?
However, perhaps the most important aspect of the ButterBurger is the high-quality meat that makes up its patty. Culver’s only uses grain-fed, Midwest beef, and their hamburger patties contain a mix of three different cuts of beef: chuck, sirloin, and plate, QSR magazine explains.