The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Which cuts and ratio is need for a Dry Aged Burger › Which cuts and ratio is need for a Dry Aged Burger
Ron PrattWelcome aboard! I don’t recall anyone previously mentioning dry aging beef merely for the purpose of then grinding it up for burgers, but sure – why not? Now as for the meat, part of this determination is how lean or how much fat do you want? I know there is a camp that swears by the burgers they grind from using only briskets. I personally grind my own meat for chili using fresh chuck roasts as I want fat in my chili. Also it’s a matter of how much you care to spend so if you want to age some rib eyes then I think that would make great hamburgers. Ron