Bon Appétit's Beef Commitment
The health and safety of our guests is our first priority. As studies show that antibiotics and artificial hormones used in animal production increase human health risks, Bon Appétit is committed to minimizing this risk for our guests. As a start, all of the hamburgers we serve are made from natural ground chuck sourced from suppliers that can claim to use:
- No antibiotics (ever)
- No added growth hormones (ever)
- No animal byproducts in feed (ever)
- Humane treatment
We took a position many years ago to limit the potential for BSE (Mad Cow Disease) and other food borne bacteria by specifying ground chuck for our burgers rather than simply ground beef. This is because ground chuck is specifically and only from the shoulder region of the cow, whereas ground beef can be a mixture of various cow parts, including the cow’s brain (where BSE can be found). We also strive to serve U.S. grass-fed beef in our cafés whenever possible.