Where's the beef? Today, the better question to ask is what's the beef? Restaurants are marketing the tasty cuts blended together in their burgers and other dishes made of ground meat because it sets them apart.

The burger sector is turning into an increasingly complex and opportunistic protein market.

New frozen beef breakfast sausage links on shelf and savory mushroom and burger blend in R&D.

Nearly 500 million patties sold over the past 25 years.

Utilizes latest freezing technology to deliver convenience without sacrificing quality.

As food trends come and go, it becomes paramount that a meat processor be aware of consumer desires and develop products to meet those desires. In a category like burgers, where multiple trends are taking place, that company must be versatile enough to handle every need.

The simple hamburger is a grand opportunity for any chef to don their mad scientist lab coat and get as creative as possible. Read a description of a burger in many restaurants, and you are likely to find exotic toppings, multiple proteins or consumer-friendly buzzwords.