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16 oz Burger Patties 3:1 (5.33 oz/ea)

Sale price $12.00

Crafted for convenience, our burger patties are made from premium ground beef (USDA Choice or Higher) with just the right blend of lean meat and fat for a juicy, flavorful bite every time. Hand-formed and ready to grill, these patties are perfect for backyard barbecues, quick weeknight dinners, or your favorite smashburger recipe. No fillers, no nonsense — just real beef. 80% Lean / 20% Fat Ground Beef.

Our 3:1 Burger Patties are approximately 5.33 oz per patty (3 patties per 16 oz package).

Loading image: Logos of 'Utah's Own', 'USDA Choice', and 'Dry Aged 10-14 Days' on a white background Logos of 'Utah's Own', 'USDA Choice', and 'Dry Aged 10-14 Days' on a white background
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FAQs

Does ZF beef contain artificial ingredients?

No, our beef is 100% natural and contains zero artificial ingredients.

Why isn't the beef bright red?

We do not utilize carbon monoxide (or any chemicals / artificial colorings) in the vacuum sealing process , which results in a slightly less red color while the beef is INSIDE the packaging. Rest assured, your beef is FRESH. Once exposed to oxygen, the beef will return to a red color.

My beef arrived cold but not frozen. Is it safe to eat?

Yes, if your beef arrives cold, then it is FRESH and 100% safe to eat.

ZF Buy-Back Guarantee

We stand behind the quality of our beef. If you're not completely satisfied with your purchase, we'll make it right — no questions asked. Simply contact us within 7 days of delivery, and we’ll offer a full refund or product replacement.

Dry-Aged Beef: Preferred by Chefs, Beef Lovers, & Steakhouses

Natural Process: Carcasses are hung in a temperature & humidity controlled environment for 10-14 days. This expensive process results in major weight loss of the beef carcass but yields unmatched culinary benefits.

Enzymatic breakdown: Over time, natural enzymes tenderize the muscle fibers, resulting in a more buttery, melt-in-your-mouth texture. The muscle becomes less chewy and easier to cut through.

Crust Development: The moisture loss from dry aging allows you to form a spectacular crust on your steaks like you would expect from a high-end steakhouse.


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