BURGER NEAR 2100 MCKINNEY AVE NO FURTHER A MYSTERY

The burger patties are hand-formed inside the cold air on the Commissary’s downstairs butcher shop. The chilly air retains the wealthy Body fat pockets in the aged chuck from breaking down. There’s one seasoning. The dry-age, about 25 percent with the burger grind, results in deltas of buttery meat juices.A 12 months back, nobody at Compact Bre