The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › UMAi Dry® Forum Questions › Forum Tips & Tricks › What to do with Dry Crust cutts? › What to do with Dry Crust cutts?
May 15, 2017 at 2:29 pm
#11110
Douglas McMasters
Member
This past weekend, I took the trimmings from a 37-day aged ribeye subprimal and ground it with chuck steak and short rib at this ratio: 55% chuck, 15% short rib and 35% trimmings. I ground the trimmings twice, once through the coarse setting and once through fine, then I ground it again on the coarse setting with the chuck/short rib mix that I had already ground once on coarse.