Who appreciates burgers more than a college student—particularly if the student is interested in meat science? It made sense that Gilly’s Frozen Custard would turn to enthusiastic young people—led by CALS/UW-Extension meat expert Jeff Sindelar, CALS food science lecturer Monica Theis and UW executive chef Jeff Orr—in a quest to create a better burger for their restaurants. Eighteen students and one staffer split into teams and created their own blends of ground beef, combining such types as flank, brisket, sirloin or chuck within a certain price point. They presented their formulations to members of the Gilly’s leadership team, who judged them for overall beef flavor, bite/texture and juiciness. The winner was “Burger E” by Seth Schulz, an outreach specialist in CALS’ Meat Science and Muscle Biology Laboratory; food science undergrad Abbey Thiel; and food science graduate student Cherry Lam Wing Yu. Their creation is already being sold at two Gilly’s locations.This article was posted in Food Science, Food Systems, On Henry Mall, Summer 2013 and tagged Abbey Thiel, Beef, CALS, Cherry Lam Wing Yu, Gilly's Frozen Custard, Jeff Orr, Jeff Sindelar, Meat science, Meat Science and Muscle Biology Laboratory, Monica Theis, Seth Schulz, UW Extension.
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