The trim of whole dry aged muscles.
Best cooking method:
Makes a great burger, but also adds depth to any sauce.
Josh Applestone’s favorite burger (at the moment) is dry-aged ground smashed into a small patty.
The weight range options listed above are based on how much this cut usually weighs. We always recommend about 1/2 lb. of protein per person. If the available weight options are not enough to meet your recipe requirements, please use the selector on the right-hand side to choose multiples of this cut.