Why We Use Colorado Beef (And What 80/20 Chuck Actually Means)

We use Colorado angus chuck in our smashburgers. That's not a marketing line. It's the most important ingredient decision we make, and it affects everything about how the burger tastes. Here's why it matters.

What is Colorado angus beef?

Angus is a breed of cattle known for its marbling, the intramuscular fat that gives beef its flavor and tenderness. Colorado angus specifically refers to cattle raised in Colorado, which means shorter supply chains, fresher product at the counter, and support for regional agriculture that produces better beef than commodity alternatives.

We source ours as close to the source as we can. Beef that's traveled less time from processing to your plate is measurably fresher. For a smashburger where the beef is the centerpiece of the sandwich, that freshness shows up in every bite.

Why 80/20 chuck?

80/20 means 80% lean, 20% fat. That ratio is deliberate. Lower fat content, like 90/10 or 93/7, doesn't work for smashburgers. There isn't enough fat to develop the crust properly, the patty dries out under the smash, and the flavor falls flat. 85/15 is borderline. 80/20 is the standard for a reason.

The fat in 80/20 does two things during the smash: it renders into the flat-top, basting the bottom of the patty as it caramelizes, and it keeps the interior moist while the exterior gets the crust. You end up with a patty that's crispy on the edges, deeply browned on the bottom, and still juicy in the middle.

We use ground chuck specifically because the chuck cut has a beef-forward flavor that doesn't need anything added to it. No binders, no fillers, no seasoning mixed in. Just beef, formed into a loose ball by hand, smashed hard on a 450°F flat-top.

Why we don't use pre-formed patties

Pre-formed patties are compressed before they hit the grill. That compression works against the smash technique. The patty resists instead of spreading, you get less surface contact, and the crust is weaker. We form loose balls to order so the beef is as responsive as possible to the smash. More contact, more crust, better burger.

What you're tasting

When you eat the MFB Smashburger, most of what you're tasting is beef. The Maillard reaction products from the caramelized crust, the fat that's rendered into the bun, the clean mineral flavor of fresh Colorado beef. The sauce, cheese, and toppings support that instead of masking it. That's the whole point of using good beef. It doesn't need to be covered up.

Find our smashburgers in Louisville, CO

We're at Relish Food Hall & Pickleball, 550 McCaslin Blvd, Louisville, CO 80027. Open daily 11am to 8pm (9pm Fri to Sat). The MFB Smashburger is $16.25 double-stacked. Order ahead at gotab.io/loc/relishfoodhall.