I am not sure.

I just don't have the machines to make the burger, or the beef fat to make the burger taste a bit better (they add it in so it isn't super lean). I really don't have the space and cutting table to keep the meat super clean and not get contaminated while cutting it into pieces.

I have access to a vacuum packer but nothing like they have. and the packages for the burgers are an art in themselves to get the burger in there.

The only thing I do on my own is take the backstraps, cut them into steaks of thickness I like, clean it and vacuum pack it. That works great. it is all the rest I don't know about.