Our Beef Standard: The FiveM Grass & Grain Beef Program
Some things are worth getting right the first time. Beef is not one of them. It takes time, evaluation, and the willingness to say no until the answer is actually yes.
This page exists to explain what we use, why we use it, and how we got here.
The Standard We Hold
At FiveM Group, we do not source ingredients by convenience. We source by standard. Every protein that comes through our kitchens has to meet a specific set of criteria before it earns a place on the menu.
For beef, that criteria is straightforward.
Single source. Consistent supply. Known lineage. Clean processing. No additives. And flavor that does not require the kitchen to compensate for what the product lacks.
That standard sounds simple. Finding a product that actually meets it is not.
How We Got Here
Good beef programs do not stay static. Markets shift, supply chains change, and what was available yesterday is not always available tomorrow. When our previous program changed, we treated it as an opportunity rather than a setback.
We set a standard and went looking for a product that could meet it. What followed was months of evaluation. Dozens of samples came through our kitchens. Most were inconsistent. Some were fine but forgettable. A few were good but lacked the sourcing integrity we require.
One cleared every standard we set.
That is the beef we use now. Across every FiveM Group kitchen in New Mexico.
What It Is
The program we selected is built around Hereford, Angus, and Black Baldy cattle. All born, raised, and grazed in the United States. All grass-fed with a minimum 100-day corn finish. No Brahman. No dairy cattle. No additives of any kind.
Every cut comes from a single source facility with a fully integrated quality assurance process. That means what we receive on Monday looks and performs exactly like what we receive on Friday. For kitchens running at our volume across multiple locations, that consistency is not a preference. It is a requirement.
The burger blend is a Rib, Brisket, and Chuck combination. Three cuts selected for their complementary fat content, depth, and structure. It is not a commodity grind. It is a precision blend made to order.
The flat iron is Hereford lineage. Full-flavor cut, sliced against the grain. Same cut, executed the same way, every service, every location.
Where to Find It
This beef program is active across the FiveM Group portfolio and is currently the only program of its kind being served in New Mexico.
The transition is fully complete at No Competition: Supercharged Bistro in Corrales. Every burger, every flat iron, every taco is running on the new program now. Our remaining concepts are in active transition, with a full company-wide rollout complete by end of summer 2026.
We know our guests do not settle for good enough, and neither do we. This program is new to New Mexico, and we are proud to be the ones bringing it here. Come see what the standard tastes like.