I had the Heritage Blend. It was okay. I don’t know how much variation there is among packages, but comparing the two (Butcher’s and Heritage) I’ve had, I’d say the Butcher’s had a beefier flavor and the Heritage was juicier. I’d probaby buy the Butcher’s Blend again, probably not the Heritage. The only other one that’s available to me locally is the Signature Blend. I’m sure I’ll check that one out fairly soon.
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The Heritage Blend is our newest blend and it has sirloin cuts in it. The Signature Blend is chuck & brisket. They are all different based on the cuts that are blended. We appreciate the feedback on our products!
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I skim online recipes for new to me dishes, mostly to confirm ingredients & amounts used.
But after that it’s pretty much free fall for me.
perhaps you can confirm . . . curious that all the ‘flavor identified’ offerings only list “Beef”
do any/all of the blends have any other natural or artificial flavorings?
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I’ve had the Signature Blend now and thought it was pretty good. I’m sort of burgered-out for now, but I’ll get the Butcher’s Blend again at some point and see if I like it as well as did.
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I wish they had a sampler package with 4 different blends so one could do a taste comparison on the spot 
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Of course! The only ingredient in the 5.3oz fresh Burgers that you find in the store is BEEF - nothing else. Each cut of beef has different marbling which will affect the beef’s flavor when blended together. We have an 80/20 blend and 75/25 blends.
There are no other ingredients in the Burgers.
Thanks for giving those a try. We all have our favorites 
Interesting! We will certainly bring this feedback to the appropriate team for consideration. Thank you.
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The nutritional info I posted here literally listed “beef” as its only ingredient, but I see that @SchweidandSons were able to confirm.
I’m sure you’ve had much much more than I have. What’s your favorite or is that classified information? 
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Ooooh! Good marketing on their part if they did do that!
I’ve discovered that these are supposed at my local Hannaford, so I’ll check them out the next time I’m there. I do like the Wegmans chuck/brisket blend for my boigahs, which you turned me on to, but always willing to entertain another brand.
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excellent!
there’s great debate on the “fat makes flavor” thing - I find the 85/15 has ‘too much’ shrinkage - but that on commercially ground beef ‘from who knows where’
grinding at home I don’t do a rigorous fat% calculation.
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Well, this specific employee leans towards The Signature Blend and The Katana Blend And while we mainly sell fresh Burgers - our ground beef in meatballs truly takes it to another level in flavor AND bite.
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Love “Boigahs” !!! lol
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We both like these, and that puts them on a very short list.
Something about the grind or texture. I sort of expected a Wagyu burger would melt away by the time it got to medium, but it remained red and juicy.
This is from their webpage.
TBH I never understood the idea of ground Wagyu. Isn’t the point of having Wagyu beef to have a super-tender, super-marbled piece of meat?
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Yes, but the fat often bastes the meat in a layer of extra beefy flavor as well. So, when done right, you get a tender, extra flavorful patty.
That being said, I tend to find Wagyu (or at least the American Angus-Wagyu hybrid) patties too mushy for my own tastes because of all the extra fat and tenderness of the actual meat. Maybe it would be different if I ground my own. But, I also like a rare to medium rare burger. Maybe it firms up at other doneness points. Not worth it to me to find out when there are perfectly respectable 80/20 or 85/15 ones I can get for making my own patties. And that’s just from the supermarket stuff (Hannaford and Star Market stuff is fine for this purpose. Sometimes they even have grass fed or bison ones.). And, hey, that leaves more in the meat bin for those who do like the Wagyu for burgers. We all can be happy!
Now I kinda want a burger…but we’re probably having red snapper later…unless BF wants a delivery night…hmm…
Also, gratuitous burger porn:
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I don’t get it either! All I knew when I bought these, after not having made a burger at home for at least a year, was that I was not buying, seasoning and shaping burgers for July 4th, but would consider cooking a pre-shaped patty for husband, who likes thin, well done burgers. I mean, go get In N Out, right? 
Lo and behold, I’m cooking this thing, going for at least medium (I was having lamb riblets), and even at medium, it looked worth a bite! It was good, so I made one for me too.
BTW, I have yet to find what percent fat this is supposed to be.
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That’s my issue with lots of ground beef or premade patties: overground to paste.
Also Ima need a cig after that pic aí papí! 
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