Price range: $12.00 through $23.00
All certificates available on request (halal, health, origin)
Hand-pressed beef burger patties, ready for a hot grill. Salt them at the last second, flip once, and cook them through.
What it is. Beef patties pressed by hand and left unseasoned, so you salt them the moment they hit the heat.
How it eats. Loose, juicy and beefy, with a proper crust from a hot grill.
How to cook it. Direct heat over hot coals, or a very hot pan. Salt and pepper just before they go on, press a thumb dent in the middle, and cook 3–4 minutes a side, flipping once, to 71 °C at the centre. Cheese on for the last minute. Toast the buns on the grill; pickles, onion and tomato.
Pack and storage. Arrives cold and vacuum-sealed, in packs of 4 or 8 patties. Keep it sealed in the fridge at 0–4 °C and use within 1 day of the packed date, or freeze it on the day of delivery (−18 °C, follow the supplier use-by on the pack). Thaw in the fridge, never on the counter.
Where it comes from. beef, checked by our butchers before it’s minced. Pressed by hand in Beirut, and packed the day it ships.
Direct heat over hot coals, or a very hot pan. Flip once.
Steak doneness is a preference. USDA: whole beef/lamb 63 °C before removal + 3 min rest. For children, pregnant people, older adults or weakened immunity: choose medium-well or above and check with a thermometer. Mince, burgers, kafta and meat sausages: 71 °C. Poultry: 74 °C.
Frozen 
FreshFrozen 
FreshFrozen 
FreshFrozen We don’t make them. We enforce them.
Rest your meat. Yes, even when you’re starving. Especially then.
Salt early, salt often. Timid seasoning is a quiet cry for help.
Ketchup on a dry-aged ribeye is your legal right. We’ll be over here, weeping softly.
Medium-well is a phase. We believe in you.
The first slice belongs to the cook. That’s physics, not favouritism.
If the grill isn’t smoking, neither is your reputation.
Charcoal, then patience. The rush is the only thing that ruins a barbecue.
Room temperature before the pan. Cold steak is a cry for help.
Pat it dry. Water is the sworn enemy of a good crust.
One flip. You’re searing a steak, not fluffing a pillow.
Season the board too — the resting juices are free sauce.
Buy the good cut once. Regret the cheap one twice.
A sharp knife is a safe knife. Dull ones do the damage.
Let it rest longer than you think. Patience tastes better.