Chadder’s: A Better Burger

Our story begins in the lush, grass and grain-fed fields of the Western United States and Canada, where we select only young cattle that are tender and choice. The quality and grade of our meat is so precise that we searched and searched for the best processor, discovering an exceptional family owned and operated business that would consistently meet our higher standards. We did this despite being told by others in the industry it couldn’t be done; that no one would custom-make our burgers – we’d just have to buy what everyone else was getting. The butcher even purchased special grinding equipment to make sure we received the best burger – every time. Most hamburger shops settle for beef taken from the nose to the tail—and most rely on “blends” that start with beef from older cows and then mix in fat. Our premium chuck comes from the lean section of younger cows that already includes the perfect amount of fat –that’s how we grind it.

One more thing. Our burger meat is always fresh never frozen – a claim almost no one else can make.
That’s why Chadder’s is a better burger. Tell your friends.

How did Chadder’s get started?

Chad Stubbs was born in Southern California and played baseball throughout his growing up years and beyond—eventually earning Hall of Fame honors in high school and college. When his dream of making the big leagues fell short, he developed and owned several entrepreneurial businesses, all of which were successful and highly profitable.

But in the mid 2000’s, something kept pulling Chad back to his youthful days in Southern California and Ephraim, Utah. Days when his team would head to the nearest burger place and celebrate a victory. Or days when he worked in his uncle’s bowling alley in Ephraim—the Cow Palace Lanes—and his cousin would tease him “Have you had your cheeseburgers today?”

Those memories and his passion for a “better burger” drove Chad to research the hamburger business. The more he looked, the less he liked about what he saw. Frozen French fries and meat that was processed, loaded with additives and transported thousands of miles to a restaurant location. He wanted more of what he experienced at the Cow Palace Lanes—his aunt rising early in the morning to hand-pick, scrub and cut potatoes into French fries. Fresh, quality meat. Home-made fry sauce, fresh lettuce, and cheese from local dairies.

The quest was on! He insisted on certain cuts of 100% lean ground chuck. Told he’d never find such a shop to produce it, a family-owned and operated business in Utah stepped up. He was fussy about the quality and type of potato used for French fries and after taste-testing several at Idaho farms, found a special low-sugar, high-starch variety. He bought real Cache Valley cheese and real ice cream for his shakes. The lettuce, tomatoes and fry-sauce were just like the kind he enjoyed at the Cow Palace Lanes.

What’s Chad’s winning formula: “Simple. Plain. High Quality.” He doesn’t dump chili, mushrooms, bacon, pastrami or anything else on his burgers, and says that places that do may just be disguising the poorer quality of their meat. “You can’t have the best burger if you don’t have the best quality meat. I wanted a new standard.”

Why do we go through this much effort?

Because with all the choices out there, we believe that once you’ve eaten at Chadder’s you will be able to “Taste The Difference!®”