Nutrition Recipes Product List

Ground Beef Patty – 20% Fat Target


Beef Trimmings 80/20 (lean/fat) 83.00
Dried Plum Puree 3.00
Soy Protein Isolate 4.00
Flavorant 1.00
Encapsulated Salt 1.00
Water 8.00
Total 100.00


  1. Rehydrate soy protein isolate (SPI) with 2 parts iced water to one part SPI 24 hrs. prior to use; keep refrigerated. OR, rehydrate SPI at least one hour prior to use in tap water.
  2. Coarse grind (1/2″) fresh or tempered (24°-26° F) frozen beef trimmings, analysis for fat and moisture content, formulate to specified fat endpoint.
  3. Mix/blend beef trimmings with prehydrated SPI, flavorant, encapsulated salt and plum puree. Don’t over-mix to “Tacky” stage.
  4. Fine grind (1/4″ to 3/8″) and form into patties (4/lb.)
  5. Freeze in cryogenic tunnel or blast freeze product in plastic lined container; hold in freezer (<0° to -20°F).


*Beef, Water, Isolated Soy Protein, Plum Puree, Salt and Flavoring.
* Meat and poultry product labels must be submitted to USDA for approval prior to going to market. Visit the USDA: Labeling & Consumer Protection website for further information.

Nutrition Facts

Calories 259
Cholesterol 69mg
% of Calories from Fat 25%
Total Fat 18g
Sodium 559mg
Carbohydrate 4g
Protein 20g
Fiber 2g

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