Once we learned this technique, we became Ground Beef Snobs!
As said in the previous video, we at the Galley of the Sun are meat snobs. For years we had discarded the outer layer, called the pellicle, until we found out it can transform normal ground beef into an incredible gourmet treat. Join us as we create this magical meat masterpiece, which we will use in future recipes such as burgers, enchiladas, empanadas and many other dishes!
Aged Ground Beef
Ingredients (for this batch, we had 8 pounds of trimmings from the aged roast. You can ratio the recipe for what you have)
8 lbs of trimmings from an aged ribeye roast
Beef broth – enough to cover the aged beef trimmings
32 lbs of a mixture of brisket and chuck (short ribs is also a good choice)
1. Cut the beef trimming into grinder friendly size, place the trimmings in a large pot, them cover with beef broth. Allow to sit and soak for at least an hour, up to overnight if you have room in your refrigerator.
2. Cut the brisket and chuck roast into grinder friendly chunks. Eyeballing it, you want about 20% fat (and if you decide to discard some of the fat, do not discard the aged fat. there is a huge amount of flavor there!) and 80% meats.
3. Feed your trimmings through your grinder, alternating between the aged chunks and the brisket/chuck chunks. If you plan to make smashburgers, just passing through your largest die, then package up your beef. For regular use, first pass the mixture through your largest die, then again through your finest.
4. Package up your ground beef in a vacuum seal bag, smash it flat for ease you storage and chuck it into your freezer.
Equipment used:
Steak Ager
Cabela’s Meat Grinder
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