FASCINATION ABOUT BURGER RESTAURANTS DALLAS

The burger patties are hand-shaped from the chilly air in the Commissary’s downstairs butcher store. The cold air keeps the abundant Excess fat pockets from the aged chuck from breaking down. There’s only one seasoning. The dry-age, about 25 p.c of the burger grind, results in deltas of buttery meat juices.In contrast to an obituary, Memoriam s