Our Story

I cook for a living.

I'm a private chef, and years ago I started adding beef heart and liver to the ground beef I cooked at home — not because it was trendy, but because gram for gram, organ meats carry more nutrition than almost anything else I can buy.

Here's the honest truth: I don't love the taste of organ meats. But I know how good they are for me — so I built the burger I wished someone sold, one that gets heart and liver into my everyday life without me ever tasting them.

The problem: sourcing good organs, trimming them, grinding them, and getting the ratio right is a project. So I built the patty I wished someone sold: clean, grass-fed beef with heart and liver blended in at a ratio that tastes like the best burger you've ever had — not like liver.

What arrives at your door is exactly what I'd serve at my own table.

PRIMAL BURGERS are my name on the package. I stand behind every patty.

— Chef Marianne