Weekend Favorite
Smash Burger Balls- 4 4oz balls
Four 4 oz balls of Texas-raised beef, portioned for smashing. Hot cast iron, hard press, crisp lacy edges — smash burger night, solved.
- Ships frozen and cold-packed, delivered to your door.
- Worthy of the table — or we’ll make it right.
Ranch-to-Table Control
Premium Quality
Delivered With Care
Consistent Standards
Texas-raised. Chef-trusted. Worthy of the table.
Details
The Full Story.
Smash burgers live or die on the beef, because there's nowhere to hide — just meat, heat, and a hard press. These come as four 4-ounce balls, pre-portioned and ready to smash onto a screaming-hot griddle or cast-iron skillet. The fat content does the work: lacy, crisp edges, a deeply browned crust, and a juicy center that needs nothing more than salt, cheese, and a soft bun. One pound makes four single-patty burgers or two proper doubles. Keep a pack in the freezer for the fastest great dinner in your rotation, and keep a second one because the first never survives the week. This is diner-style smash burger night, raised on a Texas ranch.
Features & Benefits
Why You’ll Love It.
- Pre-portioned 4 oz balls — No scaling, no shaping — straight to the griddle.
- Built for the smash — Fat content delivers crisp, lacy edges and a juicy center.
- Four per pack (16 oz) — Four singles or two serious doubles.
- Fast cook time — Dinner on the table in under fifteen minutes.
- Ranch-raised beef — The same Texas program behind our steaks and ground beef.
- Halal beef program — Raised and processed to Halal standards.
The Method
Our Cooking Recommendations.
Pick your fire.
The thinnest patty, laciest edges, and maximum crust.
- Preheat the griddle until very hot and keep the beef balls cold.
- Lightly oil the surface only if needed.
- Set a ball down, cover with parchment, and smash very firmly into a thin patty.
- Cook until the edges are deeply browned, scrape cleanly underneath, flip once, and add cheese if desired.
- Cook through to 160°F and serve immediately.
Chef’s tipSmash once, right at the start. Pressing later squeezes out rendered fat without improving the crust.
Food safetyUSDA safety minimum for ground beef/pork: 160°F.
Final Temp
Final target: 160°F throughout.
Diner-style smash burgers without a flat-top.
- Heat a cast-iron skillet over high heat until very hot.
- Add one or two cold beef balls at a time so the pan does not cool down.
- Smash hard with a sturdy spatula and parchment for 8–10 seconds.
- Cook until a dark crust forms, scrape and flip, then finish the second side.
- Cook to 160°F and build the burger immediately.
Chef’s tipWork in small batches. Cast iron only gives you a great crust if the pan stays hot.
Food safetyUSDA safety minimum for ground beef/pork: 160°F.
Final Temp
Final target: 160°F throughout.
Beef Education
How We Grade Our Beef.
We grade our Angus and Texas Wagyu using the Japanese Beef Marbling Score (BMS) — a scale focused on marbling, richness, and eating quality.
The BMS score shown is based on the minimum IMF% rating, among other quality factors. Only 100% fullblood Wagyu can receive an “A” scored rating.
USDA Choice → Choice+
USDA Prime → Prime+
Beyond Prime — Wagyu
3
4
5
6
7
8
9
10
11
12
OP76 Angus
OP76 Wagyu
| OP76 Program | BMS | Min IMF% | Marbling | USDA Grade | OP76 Score |
|---|---|---|---|---|---|
| Angus Gold 3+ | 3 – 4 | 12%+ | Modest – Moderate | Choice+ / Prime | Premium |
| Angus Platinum 4+ | 4 – 6 | 15%+ | Slightly Abundant | Prime / Prime+ | Premium+ |
| Wagyu Gold 7+ | 7 – 8 | 27%+ | Moderately Abundant | Beyond Prime | Luxury |
| Wagyu Platinum 8+ | 8 – 12 | 31%+ | Very Abundant | Beyond Prime | Ultra |
Angus Gold 3+
Angus Gold 3+
Our everyday premium Angus. Clean, beefy flavor with visible marbling — a clear step above grocery Prime.
Angus Platinum 4+
Angus Platinum 4+
Top-tier Angus selected for richer marbling and a more buttery, special-occasion bite.
Wagyu Gold 7+
Wagyu Gold 7+
Texas Wagyu with deep, melt-in-your-mouth marbling well beyond USDA Prime.
Wagyu Platinum 8+
Wagyu Platinum 8+
Our richest program — intensely marbled Wagyu for an unforgettable centerpiece cut.
Cooking & Storage
Simple to Get Right.
Thaw
Move to the fridge 24 hours before cooking for an even thaw.
Cook
Sear hot in cast iron or grill; pull at 130°F for medium-rare.
Rest & Serve
Rest 8–10 minutes, slice against the grain, finish with salt.
Store
Keep frozen until ready; cook within 3–4 days of thawing.
Complete Your Box
Add Extra Cuts.
Round out your delivery with the cuts your table reaches for — add to your subscription or buy one-time.
Denver
NY Strip
Boneless Ribeye
T-Bone
Porterhouse
Reviews
Chef-Approved. Customer-Loved.
Rated 4.9 across verified subscribers.
-
“Market at Outpost delivers meat quality that far surpasses anything I’ve found at local grocers—even their organic selections. The freshness is unmatched, and it shows up in every meal I cook. When you start with truly high-quality meat, the results speak for themselves.”
Master Home Chef -
“The difference in freshness and flavor from Market at Outpost is unreal. Their meats outperform the ‘organic’ cuts at my usual grocery store every single time. Great meals start with great ingredients—and Market at Outpost sets the standard.”
Master Home Chef -
“I didn’t realize how much freshness mattered until I started buying my meat from Market at Outpost. It’s noticeably better than the organic options at my local grocers, and my meals have improved because of it. High-quality meat truly is the foundation of a great dish.”
Master Home Chef
“Out on the dirt with the crew at Outpost 76, you quickly realize they don’t just raise cattle—they honor a way of life. The grit and precision they pour into their steers, from the formulation of their feed program to the rotation of their grazing pastures, is a masterclass in agricultural excellence. Every ounce of that hard work shows up in the marbling, the deep flavor, and the unmatched quality of the beef. It’s flat-out unbelievable. I run their product proudly, and as long as I’m standing behind a flame, Outpost 76 will anchor my menus.”Chef Corey Bowers
You May Also Like
