Big Daddy Jay's Dry Aged Ground Beef

Dry aged steak is some incredible stuff with a powerful beef flavor that is hard to resist. Well, when you age a steak, it loses a good chunk of its water weight. Once you trim the steaks, there isn’t as much left as you’d think and that pile of trimmings starts to look pretty expensive. Well, fortunately, there are recipes that you can follow so there is no waste when dry aging steak. Today, we will be doing dry aged ground beef. It’s a simple process. Get out a scale and weight up 1 part dry aged beef trimmings and two parts fresh beef. I am using a Black Angus chuck roast for this that I have cubed. Once you have all the beef prepared, start running it through a grinder. Then run it through a second time. The second run through helps evenly distribute the fat throughout the meat. That’s it, simple stuff. Try it out yourself and Enjoy!