The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › UMAi Dry® Forum Questions › General Questions › Trimming › Re:Trimming
Has anyone ever considered saving the trimmings, mixing them with a little ground chuck, and making some delicious burgers?
When you take the “rind” off after aging, it is tough, chewy, etc but still has great flavor. If you grind it up into ground beef, it maintains that amazing flavor, but the texture becomes much softer, much better.
A lot of the famous steakhouses use their trimmings to create dryaged burgers. One of the best I had was in Chicago at a place called David Burke’s Primehouse. They use trimmings from their 45 day ribeyes, their sirloins, their strips, and some dry-aged chuck, grind it all up, mix it together, and put together one heck of a burger.
I’ve never tried doing this at home though.
Has anyone else tried using the trimmings for burgers? If so, did you have good results?