Re:Trimming

[Ron Pratt]

robojeff wrote:

quote :

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?

First of all a big welcome to our forum, Jeff!

By the lack of responses and the seemingly general dislike for the trimmed outer crust here by most posters I doubt anyone has tried grinding them. I Googled that steakhouse and it sounds like a must try in Chicagoland! I have to wonder though if they really use the hard rind or more of the true trimmings left over from trimming to a “steakhouse appearance cut” if that makes any sense.

Why not be the first person here to do it yourself and let us know how it came out?