4 ms·

> The point of prime is it's better marbled. You can get that same effect in a burger by just adjusting the fat/meat mix. I grind mine to about 20% fat, but you

by koolba 8y ago

> The point of prime is it's better marbled. You can get that same effect in a burger by just adjusting the fat/meat mix. I grind mine to about 20% fat, but you can pick pretty much any proportion. You can adjust the meat to fat ratio but you can't get the >100% beef flavor that comes with dry aging. If you add non-prime beef jerky to the equation I think it could be done but with just chuck and fat you can't create the same set of combinations as you're limited by the maximum "meatiness" of your initial meat.

drone 8y ago
We dry-age our own beef at home (usually buying a whole prime ribeye for the purpose). We found that the bulk of the flavor change happens in the fat, and that we have a LOT of fat trim left over after cutting down from the whole to steaks (usually about 5+lbs of fat after trimming down and cutting steaks). So, what we do is save all of the trimmed fat, then grind it with cheaper/leaner meat (game, etc.) to make amazing burgers and sausages. I haven't found that the flavor of a 100% dry-aged beef burger vs. one w/ up to 20% dry-aged fat is night-and-day different. Not to mention, this lets us use pretty much everything -- the bones make stock, so we have at best about 1/2lb of real "waste" after DA'ing a ribeye, which is mostly the crusty outer edge. We did a taste test w/ fresh brisket trimmed to 10%, then added 15% DA fat vs. 30-day DA brisket burgers (trimmed to 25%), and only about half the people who tried it could tell a difference.
ceejayoz 8y ago
Dry-aging is a different thing entirely. Prime meat isn't necessarily dry-aged, and you can dry-age choice meat too.
- moate 8y ago
  But the meat in the article is Dry-Aged Prime beef. To make a statement solely about the fact that LaFrieda was using Prime beef without also bringing up that it was Dry Aged removes important information about the product he was using.
  - ceejayoz 8y ago
    Right, and I'm saying that dry-aging prime beef to use for burgers is weird. If you want the dry-aged taste and it's gonna be going in a burger, you might as well dry-age some choice meat and add a little more fat.

by koolba 8y ago

drone 8y ago

We dry-age our own beef at home (usually buying a whole prime ribeye for the purpose). We found that the bulk of the flavor change happens in the fat, and that we have a LOT of fat trim left over after cutting down from the whole to steaks (usually about 5+lbs of fat after trimming down and cutting steaks). So, what we do is save all of the trimmed fat, then grind it with cheaper/leaner meat (game, etc.) to make amazing burgers and sausages. I haven't found that the flavor of a 100% dry-aged beef burger vs. one w/ up to 20% dry-aged fat is night-and-day different. Not to mention, this lets us use pretty much everything -- the bones make stock, so we have at best about 1/2lb of real "waste" after DA'ing a ribeye, which is mostly the crusty outer edge. We did a taste test w/ fresh brisket trimmed to 10%, then added 15% DA fat vs. 30-day DA brisket burgers (trimmed to 25%), and only about half the people who tried it could tell a difference.

ceejayoz 8y ago

Dry-aging is a different thing entirely. Prime meat isn't necessarily dry-aged, and you can dry-age choice meat too.

moate 8y ago
But the meat in the article is Dry-Aged Prime beef. To make a statement solely about the fact that LaFrieda was using Prime beef without also bringing up that it was Dry Aged removes important information about the product he was using.
- ceejayoz 8y ago
  Right, and I'm saying that dry-aging prime beef to use for burgers is weird. If you want the dry-aged taste and it's gonna be going in a burger, you might as well dry-age some choice meat and add a little more fat.