PRODUCT: Cluck 'n Moo Burgers | THE NIBBLE Blog - Adventures In The World Of Fine Food PRODUCT: Cluck ‘n Moo Burgers – THE NIBBLE Blog – Adventures In The World Of Fine Food
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PRODUCT: Cluck ‘n Moo Burgers

Cluck ’n Moo is an appealing hybrid burger: the first (and as of now, only) half-chicken, half-beef burger. The all natural, antibiotic, hormone free and gluten free burger is made with meat from humanely raised chickens and grass-fed cows. You find it in the meat department next to the other fresh burgers.

The combination of chicken and beef along with an innovative “smashed burger” preparation method seals in the juiciness and makes Cluck ’n Moo Burgers napkin-wiping delicious.

When we first learned of it, we were attracted to the ideas of cutting back on cholesterol and saving a bit of the rainforest, which is constantly being cut down to provide more land for ranching beef cattle.

Compared to a regular beef burger, a Cluck ’n Moo burger has 52% less fat, 57% less saturated fat and 34% fewer calories.

But if you’re into saving money, it costs less too—chicken being less expensive than beef, and especially the better-for-you grass-fed beef used by the brand.

   
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Look for the bright green box next to the other burgers. Photo courtesy Cluck ’n Moo.

 
In the grass fed category, Cluck ’n Moo burgers could cost about $2.00/pound less. The product retail varies from $5.99-7.99 pound; regular grass fed ground beef retails from $7.99-48.99/pound.

The burgers are sold in packages of four, four-ounce burgers that are 190 calories each and contain 21 grams of protein.

IT TASTES GREAT

If you don’t tell them, most people won’t realize that Cluck ’n Moo is a blend of meats. In a side-by-side test, 100% beef will, of course, taste beefier. But Cluck ’n Moo delivers beef flavor even plain. With ketchup and garnishes, you can’t really tell.

Steve Gold, a 20 year veteran of the industry, most recently of Murray’s Chicken (a NIBBLE favorite), created the product to combat the rising costs of beef, without sacrificing taste.

 

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Fresh off the grill. Photo courtesy Cluck ’n
Moo.
 

The brand is new, but retailers are responding.

  • Cluck ’n Moo is currently available in Alabama, Connecticut, Delaware, Florida, Georgia, Maryland, North Carolina, New Jersey, New York, Pennsylvania, South Carolina and Tennessee.
  • Look for it at Balducci’s, DeCicco Food Markets, Fairway, Kings, Publix, ShopRite and West Side Markets.
  • Or, buy it online through Rastelli Direct.
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    Learn more at ClucknMooBurger.com.
     
    MORE COMING

    Dark meat chicken is used in the Cluck ’n Moo burger because it is moister than dark meat turkey. Cluck ’n Moo burgers will soon be joined by other customized mixes of meat and poultry including “Gobble ’n Moo” burgers.

    Cooking tips are printed on each box, but Cluck ’n Moo wants to remind you that, for any burgers:

  • An internal food thermometer should be used to check that the burgers have been cooked to an internal temperature of 165°F.
  • The burgers should rest for two minutes before serving.
  • FREEZING TIPS

    If you want to stock up and freeze the burgers:

  • REMOVE the plastic package from the box.
  • WRAP it in heavy-duty plastic wrap, aluminum foil, freezer paper or plastic bags made specifically for freezing.
  • DATE the package and used it within four months for optimal taste.
  • THAW in the refrigerator.
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