The Making of a Better Brisket Patty

The beef brisket patty is the foundation of every Winghaus brisket burger. Making it begins well before the grill, at Andrews Meat Industries in Lidcombe.

From one butcher shop

Andrews began in 1960 as a single local butcher shop. More than six decades later, the family business has grown into one of Australia’s major wholesale protein suppliers, producing more than 20,000 fresh patties each day.

Full brisket primals

The Winghaus patty is made from full brisket primals rather than trimmings. Brisket brings a deep beef flavour and enough natural richness to produce a patty that can hold its own once the burger is fully stacked.

The 80/20 blend

Each patty follows an 80/20 lean-to-fat ratio. The lean meat gives it structure and flavour; the fat keeps it juicy as it cooks. Getting that balance right means the patty sears well on the grill while remaining tender inside.

Made fresh, checked individually

Andrews produces the patties fresh each day, with every piece checked before leaving the production floor. It’s a precise process repeated at considerable scale, helping the same brisket blend perform consistently across every Winghaus kitchen.

By the time the patty reaches the grill, much of the work behind the burger has already happened: the cut chosen, the ratio calculated and the blend carefully prepared.

Try the Winghaus Brisket Burger for yourself. Book your table.

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