Fuddruckers used to butcher and grind their hamburger from sides of beef right in front of you in a butcher shop behind windows as you waited in line and sucked on a longneck beer. They had sides of beef where they cut 8 steak sandwiches and the rest went into hamburger. They baked their own hamburger buns at the restaurant too. That was back in the 80s. I was the architect in the upper Midwest of Minnesota and Wisconsin for the first restaurants outside of Texas. They no longer do that. They were great burgers back then.