Embark on a culinary journey that promises to transform your understanding and appreciation of beef with an Artisan Burger Tasting. Forget everything you thought you knew about judging burger quality; this experience, championed by expert Carrie Oliver, delves far deeper than conventional USDA grading or fancy toppings. Just as a fine wine enthusiast discerns subtle notes and complex profiles, an artisan burger tasting invites you to explore the rich, diverse world of beef flavor, uncovering the nuances that define truly exceptional meat.

My own introduction to this fascinating world came through Carrie, a dear friend and true connoisseur of beef. Having previously enjoyed an Artisan Steak Tasting, I was thrilled to join her for an Artisan Burger Tasting, an experience that proved even more revelatory. It challenged my preconceived notions and opened my palate to an incredible spectrum of tastes and textures I never imagined possible in a burger.

Unveiling the True Flavor of Beef: Beyond USDA Grades

If the concept of an “artisan beef tasting” is new to you, prepare for an eye-opening revelation. The widely recognized USDA grading system (Prime, Choice, Select) primarily bases its quality assessment on fat content, or marbling. While marbling certainly plays a role in tenderness and juiciness, it tells only a small part of the story when it comes to the profound, inherent flavor of the beef itself. The truth is, not all beef is created equal, and flavor is influenced by a multitude of factors that extend far beyond simple fat percentages.

What truly shapes a beef’s distinctive flavor profile are elements such as the specific breed of cattle, the environment in which they were raised, their precise diet, and the humane treatment they received throughout their lives. Imagine a burger tasting where you identify flavor notes reminiscent of Parmesan, earthy mushrooms, toasted nuts, fresh hay, or sweet grass – much like you would in a sophisticated wine tasting. This is precisely what Carrie Oliver’s brilliant Artisan Beef flavor profile system aims to achieve. It meticulously considers all these crucial factors, even delving into the philosophy and practices of the rancher themselves, to provide a holistic understanding of the beef’s origin and character.

The tasting experience itself is conducted as a blind taste test, ensuring impartiality. Participants are encouraged to record their individual flavor notes and select their favorites based purely on sensory perception. Only after everyone has made their assessments are the identities of the artisan producers and detailed information about the cattle revealed. This unadorned approach allows the inherent qualities of the beef to shine through, providing a genuine and unforgettable tasting experience.

During our tasting, we sampled exceptional burgers from diverse sources, each offering a unique character. Burger #1, for instance, hailed from Mettenberg Farm, showcasing the distinctive qualities of their grass-fed beef.

(Click on the chart above for more detailed tasting notes and insights into its specific profile.)

We followed the same meticulous process for the other incredible burgers on offer, including those from Satchel Creek from Kansas, Varner also from Kansas, and Elliott Ferris from Colorado. Each brought its own story and flavor signature to the table, making for a truly dynamic and educational experience.

If you’re inspired to host your own Artisan Burger Tasting, you can easily get started by visiting Carrie Oliver’s website. There, you can download comprehensive tasting guides and a step-by-step methodology to ensure your event is a resounding success. I highly recommend tasting each burger “naked” first – without any condiments or even a bun. Frankly, the quality of artisan beef is so exceptional that you might find yourself preferring it unadorned. After you’ve recorded your initial flavor profile notes, then feel free to experiment with classic toppings like crisp lettuce, ripe tomato, and a dollop of good mustard.

As I pass the baton to Carrie herself, get ready to dive even deeper into the world of Artisan Beef. Enjoy the insights she shares, and prepare to have your culinary world expanded!

P.S. An Artisan Burger Tasting or Artisan Steak Tasting makes a truly unique and memorable gift, especially for occasions like Father’s Day! Carrie offers an Artisan Steak Tasting Kit which includes four 10-12 oz. sirloins from four different artisan ranchers, complete with 2-day shipping and a tasting kit, all for $85. It’s an experience that Dad will undoubtedly cherish far more than any novelty golf gadget.

P.P.S. I deeply admire Carrie’s dedication. She’s a one-woman powerhouse, passionately committed to revolutionizing how people perceive and appreciate beef. And my kids love her too, which is always a great endorsement!

Artisan Burger Tasting: An Exploration of Flavor and Provenance

by Carrie Oliver

When I extend an invitation to an Artisan Burger Tasting, most people anticipate a “smackdown” event. They envision multiple chefs vying for supremacy, each attempting to outdo the others with elaborate buns, exotic seasonings, and luxurious condiments like black truffles, foie gras, or heirloom tomatoes. While those culinary creations certainly have their place, I invite you to discover a more profound and captivating experience, one that shifts the focus entirely to the fundamental quality and intrinsic flavor of the beef itself.

As Jaden can attest, there’s a fascinating world beyond the toppings. Instead of evaluating a chef’s artistry in assembling a gourmet burger, my tastings encourage you to concentrate on the nuanced flavors and textures inherent in the beef. Think of it as a sophisticated wine tasting, but with burgers sourced from distinct farms and ranches – what I affectionately call MeatCamp. It’s an opportunity to truly taste the terroir, the breed, and the care that goes into raising exceptional cattle.

Before we delve into the tasting process, let’s establish a clear understanding of what sets Artisan Beef apart from the conventional, often anonymous meat found in large supermarkets – what I refer to as “mystery meat.”

What Defines Artisan Beef? A Deeper Dive into Quality

Many individuals have shared with me their frustration when a steak or burger they purchased one week fails to live up to the quality of the week prior. Our immediate reaction is often self-blame: “I bought the wrong cut,” or “I cooked it incorrectly,” or even, “It sat in the refrigerator for too long.” I echoed these sentiments for years until I uncovered a crucial truth: the beef tasted different because, in essence, it was different beef. The inconsistency wasn’t due to our failings but to the unpredictable nature of mass-produced meat.

Over the past several years, I’ve dedicated myself to researching the diverse practices and standards that contribute to both exceptional and subpar beef. This intensive study led to the development of the “Artisan Beef” designation. My mission is to identify and catalog the dedicated farmers and butchers who uphold these artisan practices – or, in many cases, have simply never abandoned them – and to connect consumers like you with truly superior beef. An Artisan Burger Tasting serves as an ideal entry point into this world of unparalleled quality and flavor.

Consider, for a moment, how most other food products are merchandised. When you navigate the aisles of a grocery store, whether it’s produce or packaged goods, you’re presented with an astounding array of choices. On a recent visit, I noted eleven varieties of apples, eight types of lettuce, seventy-six different tomato-based spaghetti sauces, countless flavors of potato chips and cheeses, and a wine selection designed to accommodate every budget, palate, and occasion. This vast diversity empowers consumers to make informed choices based on specific preferences.

The typical meat counter, however, tells a very different story, especially concerning beef. While chicken and pork are often differentiated by specific cuts, beef is predominantly sorted and sold based on its fat content. For ground beef, the same grocery store typically offers only three options: lean, very lean, and ground chuck. This limited categorization overlooks a world of intrinsic qualities that define the actual flavor experience.

The reality is, the percentage of fat in a burger provides surprisingly little information about its flavor or texture. This might come as welcome news for those monitoring calorie intake! In fact, the USDA Grade, while useful for certain aspects, is nowhere near as critical to flavor as many have been led to believe. It’s a broad classification that often obscures the profound differences between various types of beef.

Instead, beef shares striking parallels with wine. Just as wines crafted from Cabernet Sauvignon grapes typically offer a distinct profile compared to those made from Pinot Noir, the same holds true for beef. North America is home to dozens, if not hundreds, of cattle breeds and crossbreeds, spread across some 750,000 farms and ranches. Each breed possesses unique characteristics, much like different wine grape varietals, contributing to a vast spectrum of potential flavors.

Yet, when these diverse sources arrive at the supermarket shelf, this incredible natural variety is often homogenized, simply labeled as “beef,” or at best, “USDA Choice” or “grass-fed.” For me, purchasing this “mystery beef” is akin to buying wine without a label, or an apple without knowing its variety or even its color. You’re left guessing, and often missing out on a truly curated culinary experience.

Artisan Beef, conversely, originates from ranchers, farmers, and butchers who meticulously focus on practices that cultivate the finest flavors and textures. These dedicated producers also align with modern consumer desires for ethical and sustainable practices, including open pasture grazing, low-stress animal handling, and the avoidance of growth hormones and preventative antibiotics. It’s a commitment to quality and transparency from farm to table.

Beyond the fundamental principles of excellent animal husbandry, the flavor, texture, and overall quality of beef are profoundly shaped by numerous interconnected factors. These include, but are not limited to:

• Cattle Breed: Different breeds (e.g., Angus, Hereford, Wagyu, Charolais) possess distinct genetic predispositions for marbling, muscle texture, and flavor compounds.
• Diet: What the cattle eat—whether primarily grass, grain, or a combination—significantly impacts the fat composition, juiciness, and the complexity of flavor notes (e.g., grassy, nutty, mineral).
• Terroir/Region: The specific environment where cattle are raised, including soil composition, climate, and local forage, can impart unique characteristics to the beef, much like it does for wine grapes.
• Aging Technique: Both dry-aging (allowing meat to age in a controlled environment) and wet-aging (vacuum-sealed aging) affect tenderness, concentration of flavor, and development of unique aromatic compounds.
• Rancher Practices: The philosophical approach of the rancher – their commitment to animal welfare, sustainable land management, and attention to detail – directly translates to the quality and ethical production of the beef.

If you’re less familiar with wine, these principles extend to other beloved consumables like coffee or apples. For instance, I have a strong preference for tart apples such as Pippins, Braeburns, or Granny Smiths. I’m willing to bet you, too, have a favorite coffee blend or apple variety, indicating that personal taste and informed choice are paramount. The same principle applies, perhaps even more so, to the humble burger. There is an entire universe of flavors and textures in burgers waiting to be discovered, and you, your family, and your friends will undoubtedly find some you adore more than others. The most exciting part? The best way to uncover these preferences is through delightful experimentation!

Finding the Perfect Beef for Your Artisan Burger Tasting

If you find joy in a wine or chocolate tasting, an Artisan Burger Tasting promises an even more profound treat. The key to a successful tasting, and to replicate your favorite flavors in the future, is knowing precisely what’s on your plate. This means understanding the provenance of your beef.

To begin, you’ll need to source several distinct varieties of beef for your tasting. Ideally, you’re looking for farm- or ranch-specific beef, and crucially, you want to know the cattle breed and how they were raised. If sourcing truly farm-specific beef proves challenging, start by looking for beef labeled as raised without added growth hormones or antibiotics, then gather as much information as possible about its origin.

When speaking with purveyors, ask the following key questions and diligently record the answers:

1. The specific cattle breed or crossbreed (e.g., Hereford, Purebred Angus, Angus-Jersey Crossbreed, Charolais).
2. The growing region or specific ranch.
3. The cattle’s primary diet (e.g., 100% grass-fed, grain-finished, mixed).
4. The aging technique used (dry-aging or wet-aging) and for how long.
5. The name of the farm, ranch, or ranching collective.

Additionally, inquire about the percentage of fat in the burger. While, as you may know from my previous discussions, fat content has a lesser impact on the core flavor of beef (especially in steaks) than commonly thought, it does carry certain flavor compounds and significantly influences the “mouthfeel” of a burger. Some describe this sensation as juicy, while others might find it slightly filmy or oily. As you develop your burger connoisseurship, you’ll discover your personal preference for fat content and its textural contribution.

Finally, if you haven’t yet explored grass-fed beef, this tasting presents an excellent opportunity. Try to include at least one grass-fed sample to compare its distinct profile with other options. Use this guide as a handy reference.

Your local farmers’ markets are often the best places to find artisan beef. The vendors there are typically the farmers themselves or are closely connected to the source, making them highly knowledgeable and eager to answer your questions. You might even have the chance to speak directly with the farmer, gaining invaluable insights into their practices.

Next, explore the independent butchers in your area. You may be fortunate enough to find one or two who proudly provide detailed specifics about the beef they sell – the farm name, breed, aging process, and more. Lastly, while most large supermarkets or mass merchandising chains typically cannot offer these intricate details, if that’s where you commonly purchase your burgers, why not include one of their options in your tasting for comparison? It offers a fascinating baseline to gauge the differences.

Should you encounter difficulties in locating quality beef sources in your region, please don’t hesitate to send me an email. I’m always happy to help and can often suggest potential local suppliers. Furthermore, if you discover new and exciting sources of artisan beef (or even pork, lamb, or poultry!), please share them with me via email so I can expand my directory. You can reach me at Carrie AT oliverranch {dot] com.

How to Host a Memorable Artisan Burger Tasting: A Step-by-Step Guide

Beyond acquiring exquisite beef, the most crucial element for a successful tasting is a copy of my comprehensive Artisan Beef Tasting Guides. These guides are meticulously designed to enhance your experience.

• Artisan Steak Tasting Guide:
• Artisan Steak Tasting Guide Note Paper:

The guide will empower you, your friends, and your family to effectively compare burgers from different farms or ranches and capture detailed notes. It includes an extensive list of flavor descriptors you might encounter in beef and helps you categorize each sample according to three intuitive criteria: Texture, Personality, and Overall Impression. The downloadable guide is an indispensable tool for a structured and insightful tasting.

1. Prepare Your Setup: Mark Plates & Create a Grill Diagram

To ensure clarity throughout the tasting, meticulously mark all plates and platters to keep track of which beef corresponds to which farm. For the most objective assessment, I strongly recommend planning a “blind” tasting. Assign a secret code to each beef sample, concealing its identity until all evaluations are complete. This prevents any preconceived notions or biases from influencing your guests’ perceptions.

2. Craft Your Mini-Burgers (Sliders)

Next, form uniform 1½ oz mini-burgers, often called “sliders,” from each farm’s beef. An ice cream scoop works perfectly for portioning if you don’t have a kitchen scale. Throughout this process, diligently adhere to proper food handling rules for hygiene and safety. Lightly sprinkle each patty with a small amount of kosher salt or unflavored sea salt – and voilà! Your burgers are ready for cooking.

3. Expertly Cook the Burgers

Cook the patties on a hot grill or in cast iron pans. It’s crucial to keep the beef from each farm strictly separate during cooking to prevent cross-contamination of flavors. The USDA recommends cooking burgers until they reach an internal temperature of 160°F (71°C) for food safety. Aim for a consistent level of doneness across all samples to ensure fair comparison.

4. Thoughtfully Plate Your Burgers

Once cooked, place one patty from each farm onto individual serving plates. Ensure the patties are arranged in the exact same order for every person participating in your tasting. Serve the burgers immediately to capture their optimal flavor and temperature.

5. The Tasting Experience: Savor and Record

Before beginning, ask your guests to review my Artisan Beef Tasting guide to familiarize themselves with the terminology and evaluation criteria. Then, invite them to taste the burgers, meticulously recording their notes as they go. To maintain objectivity and prevent influence, instruct tasters NOT to share their opinions or blurt out reactions prematurely. The goal is individual discernment first, collective discussion later. Start with one patty, then proceed to taste each subsequent burger in a clockwise order. For the fullest experience, encourage tasters to first sample the patties unadorned. After noting the pure beef flavor, they can then experiment with condiments or buns if desired, but the initial, naked taste is paramount.

6. Compare and Discover: Artisan Burger Tasting Notes

This is arguably the most engaging part of the event: sharing and comparing notes. Guests read aloud their tasting observations for each ranch’s beef, then reveal their first, second, third, and fourth favorites. Remember, the objective isn’t a competitive “smackdown” to crown a single winner. Instead, I encourage participants to focus on what they liked best and, more importantly, why. This insight empowers you to make informed choices and seek out more of the specific “good stuff” that truly delights your palate.

7. Support Artisan Producers: Buy Your Favorites!

You regularly stock up on your favorite wine, cheese, chocolate, and even household essentials. Why? Because it often saves money, and you always have your trusted favorites at hand. The same logic applies beautifully to beef. When you discover a particular beef that you and your family adore (or even if there’s a split decision), I wholeheartedly encourage you to purchase more from that same farm or ranch. The economic savings can be significant, you gain the satisfaction of knowing the dedicated people who produced your food, and you can consistently enjoy your preferred beef flavor whenever you desire.

8. Share Your Insights: Send Me Your Notes!

I am perpetually eager to learn about new, exceptional artisan farms, ranches, and butchers. You even have the opportunity to volunteer to have your tasting event celebrated on my website – how fun would that be? You can easily submit your tasting notes using my straightforward survey form. Just navigate to my tasting notes Rate Your Burger survey here. You’ll also have the option to join my newsletter, keeping you informed about fantastic sources of Artisan Beef (and if you’re interested, pork, lamb, and poultry, too!) and upcoming Meat Camp tasting events. Embrace the journey of taste and help us grow the artisan food community!

Artisan Burger Tastings: It’s truly like a sophisticated wine tasting, but with the added satisfaction of incredible burgers!

P.S. If you ever host a home steak tasting or utilize one of my artisan steak tasting kits, please also send me your invaluable notes through this Rate Your Steak survey, available here.

Essential Tasting Guides:

• Artisan Steak Tasting Guide:
• Artisan Steak Tasting Guide Note Paper: