The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › What to do with the trim? › What to do with the trim?
January 24, 2015 at 4:43 am
#8871
Ron PrattMember
quote Fried Walleye” post=6363:
Hi AJ,
I have not done this myself yet, but I did read that some restaurants grind the trimmings for burger patties.
If you still have the meat, give it a try and let us know!
Take care,
Chris
Sorry, but I just wouldn’t do that with all of it. Next time perhaps “skim-trim” the outer most hard leather like surface and pitch that and then save the next layer of trimming for grinding. Of course this is just my personal opinion. Ron