| Comment | Short answer: pretty much, aye.
Long answer: there’s like a handful of wholesalers in Scotland who most restaurants will be buying off for sake of ease and a lot of chefs don’t really care about burgers so will just go for the standard whatever. A restaurant that takes burgers seriously will work with a butcher to get the fat/chuck/brisket balance right but it’s expensive and there’s always some shitehawk accountant with one eye on the GP trying to get you to cut costs.
Rogers Butchers are the best at in in Glasgow IMO, if you see their vans outside somewhere you know they get the good stuff. |
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