If you’ve been wandering the Bali burger scene long enough, you know the difference between a good burger and a Dod’s Burger x MeatCraft burger.

Ours doesn’t just taste better, it hits different.

That’s because we don’t cut corners (literally or figuratively).

We use a custom blend of chuck tender and brisket, freshly ground in-house for that perfect balance of flavour, texture, and melt-in-your-mouth juiciness.

Let’s break it down – no chef jargon, no secret handshake required.

Meet the Chuck Tender

Chuck tender comes from the shoulder of the cow, the hardworking muscle that does plenty of heavy lifting.

It’s leaner than some cuts, but still packs serious beefy flavour.

Think of it as the backbone of a burger: firm, structured, and unapologetically meaty.

On its own, chuck tender might be a little too lean for that luscious burger juiciness, but when you pair it right… magic happens.

Enter the Brisket

Now, brisket, that’s the soul of the mix.

It comes from the chest or lower front part of the cow, right above the front legs. It’s a fatty, flavour-loaded cut that melts down beautifully when cooked.

If chuck tender brings the muscle, brisket brings the mood – rich, buttery, and full of that slow-cooked BBQ aroma you can almost taste before the first bite.

Together, they strike the perfect deal: the chuck gives the burger structure, the brisket brings the juiciness and that “I need another bite” depth.

Why This Mix Just Works

The secret ratio is about 70% chuck tender to 30% brisket, enough fat to keep the patty moist and indulgent without turning it into a grease bomb.

When ground fresh, the texture is coarse and bouncy, not mushy, which means you get that satisfying “snap” when you bite in. It’s what separates a handcrafted patty from the frozen hockey pucks you find elsewhere.

At Dod’s Burger x MeatCraft, we tested a dozen blends before locking this in.

Striploin was too clean, rib-eye too rich, and sirloin didn’t quite hold up under the flame. But the chuck-brisket combo? That was the Goldilocks moment.

Just right.

Why Bali Burgers Deserve Better

Bali might be famous for smoothie bowls and nasi campur, but when it comes to burgers, the island’s catching up fast.

Tourists, gym-goers, and locals alike are looking for real beef, not mystery meat.

Our chuck-brisket patties hit that sweet spot of smoky, juicy, and 100% Aussie-sourced beef, vacuum-packed for freshness and grilled on demand.

So, the next time you’re craving Bali burgers that actually taste like steak in disguise, you know where to go.

At Dod’s Burger x MeatCraft, we don’t just serve burgers  – we engineer them.

Because great burgers aren’t born. They’re blended.