Trim some of the fat for burgers?

  • asus_101
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5 months 4 days ago #14692 by asus_101
Trim some of the fat for burgers? was created by asus_101
I'm coming up on my first ribeye dry age and thought about making some burgers with the trimmings. I've read a post about someone using the pellicle to grind into burgers? But most other posts I've read on it seem to say that's not a good idea. I know with the ribeye there will be a large fat cap on one end. I thought that I could trim some (most?) of that off, grind it with some chuck to make burgers. I'm doing some more last minute research and it seems like most leave that fat on there when cooking? Just wondering if anyone else has trimmed some or all of that fat off to grind into burgers.

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  • BagLady
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5 months 4 days ago #14693 by BagLady
Replied by BagLady on topic Trim some of the fat for burgers?
While there are all sorts of opinions out there, the UMAi Dry® standard reply must be: We do not recommend trimmings for human consumption.
Best you ask the Facebook UMAi® Salami, Charcuterie and Dry Aged Steak group.

Dry aging geek

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