The idea for Cluck ‘n Moo first came to Steve Gold (formerly VP of sales & marketing at Murray’s Chickens in New York) just over a year ago when his wife was yearning for a burger without the guilt-factor, he says.
“She’d always feel guilty afterwards, but burgers with less fat or other meats are often a bit dry, so I wanted to create something that was just as juicy, without so much fat.”
So he worked up some gluten-free prototype burgers with 50% chicken (raised without antibiotics), 50% beef (grass fed), and no preservatives or artificial ingredients and used his friends and their kids as guinea pigs, bringing his burgers around for parties during football season without telling them that they came with a twist.
The response was so encouraging that Gold left Murray’s in February to run Cluck Inc (which owns the Cluck 'n Moo trademark) full time, and is already working on new products Oink ‘n Moo (pork + beef), and Gobble ‘n Moo (turkey + beef).
“We told them what was in them and they couldn’t believe it,” recalls Gold. “We thought they would appeal to women, but men really like the fact that they are high in protein but lower in fat and calories. They taste more like beef than chicken, but have a slightly lighter flavor and a better bite and chew.”