What to do with the trim?

[AJ Jordan]

I just trimmed up my first ribeye rack and have just over 3# of trim. Is it good for burger/sausage or just toss it?

[Ron Pratt]

Welcome aboard, AJ! If you ended up with 3 pounds of trim then unless you started out with a huge chunk-o-cow I believe you were too aggressive on trimming. You just need to trim off the hardest exterior. What dark brown that is left under that layer will mellow during the cook and will be the most tasty part of your aged steak. IOW you aged your meat and then trimmed away the best part. Now that it is a 3# pile you could try to “trim the trimmings” to salvage pieces for some beef stew I suppose. Ron

[AJ Jordan]

Thanks Ron. I started with a 20.5 pound rack of bone in ribeye. It looks to be 7 or 8 ribs in length. The weight pre-cleanup was 17 lb 14 oz. I trimmed very close, most of it was less than 1/8″ thick.

[Chris Herrera]

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

[Ron Pratt]

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

[AJ Jordan]

Thanks Chris, I will keep researching.

[Tony Erne]

I wouldn’t even think about eating the Dried 1/8 layer (bark) it may have impurities on the meat, why take the chance of getting sick.

Feed the scraps to the local birds, I save mine for the Ravens and magpies. Winter snacks

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