The Wells Philosophy

Whole-ground beef is all we serve on our Wells Beef Burgers! It is called whole-ground beef because we have the entire side of beef de-boned and ground together. This means our hamburger meat contains all of the steaks, roasts, briskets, short ribs, prime ribs, etc. We hold nothing back from the grind on the beef carcass. The only meat we do not include in the grind is organ meat, oxtail, and tongue. All of the prime beef and marbling is in our grind. 

Our whole-grind is one of the most important differences between our ground beef and all of the other burgers in the world. Some have called us crazy, but literally no one else does what we do, and no one else has experienced our level of success.

At Wells, we are driven to be the best, not in a prideful way, but in a constant pursuit of excellence. We want to give our customers the very best meal we can, every time they dine with us. We realize that competition is steep. We have 5 different restaurants who offer burgers in the downtown area around us. Our beef is simply the best. That’s what drives us to provide the best burger.  

We have just won our 5th consecutive annual “Best Burger Award” from the locally coveted Living Magazine. That’s not bad considering we are almost 5 years in business. That also means that no other burger has received this huge honor since we opened. 

We are consistently ranked the best burger in many other places; Yelp, local newspaper polls, local social media group polls, as well as a top favorite in countless local NextDoor neighborhoods. We are blessed with the constant outpouring of love we get in return for the hard work we put in everyday.

Fresh beef means something much different at Wells Cattle Co. We take freshness to the extreme. Our beef comes from our own cattle, and currently that means we send 6 animals to our processor every month. We maintain control over every single step from pasture to plate. Our cattle are pasture-raised and never see a feedlot environment. We believe that pasture, great grass, and natural water sources provide the best environment for ideal cattle growth and development. We do not use growth hormones or dietary antibiotics with our cattle. We want pure and clean beef without anything contaminating the animals. 

We processed and sold just about 35,000 pounds of whole-ground beef in 2022 alone. While there seems to be a burger restaurant on every corner, there is no other burger like ours on the market. To say our concept is unique does not even come close to how one-of-a-kind we really are! We have just been awarded our 5th best burger award for our area in the five years of being in business. (That is a clean sweep for those who are counting!)

Our state-inspected processor follows strict instructions to meet our process demands. To start, our animals are tagged with a unique barcode before even leaving our trailers. This is paramount! We must be guaranteed to receive our own beef back every time. This barcode remains with the carcass from drop off to pick up. 

We also do something most hamburger processors refuse to do: we dry age our beef for seven days! Once the seventh day arrives the carcass is deboned and placed back in the cooler overnight. The next day the meat is cold enough to grind without any ice chips, pink slime, or lubricants. Finally, the beef is packaged and ready for cool down again until we pick it up and get ready to serve. This custom process makes for the cleanest beef in the world. It cannot be handled any better than we do it!