About This Product
Our House Blend Ground Beef is more like steak than ground beef — clean, beefy, fresh, no binders, and only high-quality cuts of beef mixed with our steak trim.
How to Cook It
- Form patties gently (don't overwork the meat) and season the outside just before cooking.
- Grill or pan-sear over medium-high heat, about 4–5 minutes per side, flipping only once.
- Don't press down on the patty — this squeezes out the juices.
- Cook to your target doneness, then rest 2–3 minutes before serving.
Doneness & Internal Temperature
| Doneness | Internal Temp | Description |
|---|---|---|
| Rare | 46–49°C / 115–120°F | Very red, cool center |
| Medium Rare | 49–52°C / 120–125°F | Red, warm center |
| Medium | 54–57°C / 130–135°F | Pink center |
| Medium Well | 60–63°C / 140–145°F | Slightly pink center |
| Well Done | 66–68°C / 150–155°F | Cooked throughout |
Use a digital meat thermometer, and pull the patty a few degrees before your target — it will continue to rise while resting. Note: since this is ground meat, Health Canada's food-safety recommendation is to cook fully to 71°C/160°F; the lower doneness levels reflect how fresh, in-house-ground beef is traditionally served, but carry more risk than a whole-muscle steak since grinding distributes any surface bacteria through the patty. Choose based on your own comfort level.
Chef's Tip
Press a shallow dimple in the center of each patty before cooking so it stays flat instead of puffing into a dome.
A guide from HQ Meats.
