David ’ s Burgers
that raise their cattle like their own children . By working with smaller producers , it means we can ensure first-hand that our supply chain is more sustainable .”
But that ’ s not all David ’ s Burgers is doing to create a beautiful bite . It ’ s also dry ageing its beef , which , as Alan points out , is very uncommon .
“ Not many joints will do this ,” he notes . “ But we do it because it allows the blood enough time to drain from the carcass naturally , which will ultimately offer a better flavor as it ’ s just marinating in its own juices .”
People will likely always eat meat , but it ’ s important that those eating it are chowing down on ethical and sustainable proteins . “ We don ’ t want to rely on corporate America ,” Alan concludes . “ Rather , we ’ re going to continue establishing real relationships with farmers that really care about their cattle .”
Over the last three years , David ’ s Burgers has doubled in size , but it ’ s these details that are still on Alan ’ s mind . It just goes to show that his father ’ s words sunk in . Always do the little things right . ■
www . davidsburgers . com
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