11 Fast Food Chains That Use The Highest Quality Beef In Their Burgers

The burger as we know it today — a ground beef patty and other ingredients encased within a bun — took shape in the U.S. during the latter part of the 19th century. Nevertheless, the emergence of the country's first hamburger joint, White Castle, elevated the fast-food meal to a whole new level. White Castle revolutionized how Americans enjoyed burgers with its square-shaped sliders that weren't just tasty but also budget-friendly. This marked the birth of a nationwide love affair with this savory culinary creation. Today, Americans indulge in 50 billion burgers annually, equating to a staggering three per week per person (via HuffPost).

It's probably fair to say that the enduring popularity of burgers can be attributed to their versatility. And while burgers can be adapted to suit various dietary requirements and personal preferences, they have traditionally been served with beef. However, not all burger patties are created equal. The quality and cut of beef used in burgers can greatly influence their overall taste. Whether you opt for a classic burger or an exotic creation with gourmet ingredients, a responsibly sourced beef patty can mean the difference between a satisfying meal or a disappointment that leaves you craving more and questioning your ecological footprint.

Ready to take the guesswork out of your next outing? Here's our list of 11 fast food chains that use the highest quality beef in their burgers.

Rather than following the trend of round patties, Wendy's patties are actually square to hang over the bun, giving customers a glimpse of what they are about to eat. Since opening its doors in 1969, the chain has been serving fresh, never-frozen, 100% real beef without additives or fillers. The meat is sourced from local Beef Quality Assurance-certified farmers and transported to restaurant locations in refrigerated trucks.

Wendy's is the first chain restaurant to collaborate with the Progressive Beef program, a sustainability and animal welfare initiative that focuses on promoting the best standards within the industry and third-party verification. The program aims to provide a humane environment for cattle, ensure the responsible use of antibiotics, as well as support local communities by providing training and certification.

Unlike many other international chain burger joints, Wendy's is completely transparent about the tangible steps it's taking toward serving antibiotic-free meat. Starting in 2020, Wendy's has only been sourcing its beef from producers who have committed to reducing the use of antibiotics in their cattle by at least 20%. Additionally, the popular franchise has the noble goal of switching to 100% antibiotic-free meat at all of its U.S. and Canada outlets by 2030.

With the motto, "Our beef is higher grade than most steaks," you know you're in for something special when you sink your teeth into a Mooyah burger. The chain uses only Certified Angus Beef, a premium black Angus beef brand that has been helping rural communities since 1978. The Certified Angus Beef brand only selects three in 10 cattle to ensure that its product meets the brand's 10 stringent criteria in relation to size, uniformity, and marbling. Furthermore, only USDA Prime or Choice-designated beef can qualify as Certified Angus Beef.

It's not just the commitment to serving high-quality beef that makes Mooyah burgers special; it's also their commitment to freshness and variety. Mooyah offers a huge variety of burger styles, from classics such as the MDC with two beef patties, lettuce, tomato, and American cheese to more elaborate options that cater to every palate and dietary preference. Choose The Paleo with iceberg lettuce, applewood smoked bacon, avocado, tomato, pickles, and onions, or indulge in the Mushroom Swiss Burger with Swiss cheese, sautéed mushrooms, and fried onion strings. Alternatively, you can build your own burger from the chain's 26 toppings and sauces.

In-N-Out Burger has grown from strength to strength since opening as the first drive-thru burger joint in California in 1948. Decades later, the restaurant chain still prides itself on serving food made the old-fashioned way, without freezing, pre-packaging, or microwaving. In fact, until 1963, when the restaurant opened its specifically designated patty-making facilities, In-N-Out Burger patties were still manually hand-made by the chain founder's wife, Esther.

Today, In-N-Out Burger is still made from entire cuts of 100% USDA beef chuck obtained from premium cattle. The meat is free of nasties such as fillers, additives, and preservatives. To ensure top quality, the franchise across the U.S. takes care of bone removal, meat grinding, and patty preparation. The patties are then transported to restaurant locations around the country. Notably, Carl Van Fleet, the former vice president of development at In-N-Out, once told Business Insider, "Our new restaurant locations are limited by the distance we can travel from our patty-making facilities and distribution centers."

From classic burgers with American cheese, lettuce, tomatoes, red onions, and pickles to more elaborate get-ups like the Double Truffle Mushroom Swiss Burger, Smashburger caters to all dietary preferences and appetites. The chain even makes a keto-friendly burger served on a bed of lettuce rather than inside a bun. And when it comes to the chain's beef, Smashburger only settles for Certified Angus Beef, without ever freezing or microwaving its meat. Certified Angus Beef is a brand committed to animal welfare and sustainable sourcing practices.

Just like the chain's name suggests, Smashburgers are made using custom-made metal smashers. Each beef patty is smashed on a buttered and seasoned griddle. This technique caramelizes the meat, resulting in incredibly rich and juicy patties. Hollis Johnson, who reviewed Smashburgers' patties for Business Insider, says that the meat was savory and perfectly cooked. "There's no uneasy, greasy texture to the burger, unlike at many other chains. It's a lean meat that stands out among the flavors instead of suffocating beneath them," they added.

With the tagline, "There's No Substitute for Quality," The Habit Burger Grill has given itself a lot to live up to. Luckily, with over five decades under its belt, the chain has had considerable time to perfect its craft. The Habit Burger Grill burgers start with never-frozen USDA Choice tri-tip steak that's ground to create fresh and flavorful patties. Furthermore, the patties are free of fillers, additives, and preservatives. The chain's cooking process involves an open flame to sear in the juices and give the patties a slightly crispy exterior.

Founded in 1969 in Santa Barbara, California, over the years, The Habit Burger Grill has grown from a single store to more than 350 restaurants across 14 states. The chain also has outlets in China and Cambodia, although it's unclear whether those follow the same stringent policies regarding sourcing beef. In 2020, The Habit Burger Grill was acquired by Yum! Brands, a conglomerate that also owns KFC, Taco Bell, and Pizza Hut, for approximately $375 million. Let's hope that Yum! Brands honor The Habit Burger Grill's commitment to sourcing high-quality ingredients that are good for both consumers and the planet.