• Explain the code dating information on your "fresh" product packaging?
• How should an operator keep the "fresh" ground beef in the cooler, and at what temperature?
• What are your raw material specifications on "fresh" ground beef patties?
• What causes ground beef patties to shrink while cooking?
• What's the difference between "hamburger" and "ground beef?"
• Is ground beef inspected and graded?
• What is the safe food handling label now on meat?
• Fresh or Frozen?
• Why should I use "fresh" burgers instead of frozen?
• Doesn't "Fresh" cost more than frozen?
• How can I buy "fresh" when I have more freezer space (that's why I buy frozen) than refrigerator/cooler space?
• Why should I buy your "fresh" patties when I get fresh burgers from my local butcher?
• What if I don't use up all the "fresh" before the 21-day shelf life?
• Why would I want to buy pre-made fresh burgers?