Beef Ground, Dry Aged



Comes from:

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.

Similar cuts:


Ordering instructions:

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.

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