Part 5/8:
One of the intriguing revelations is the process of dry aging certain cuts, such as the bone-in sirloin. By allowing these cuts to age for approximately two weeks, natural enzymes tenderize the meat and intensify its flavor profile. The resulting trimmings from this aging process are incorporated into the burger grind to create a unique flavor profile different from the standard grind.
The process culminates in a specialized "smash patty" that accentuates the rich flavors derived from the fat after dry aging. The culmination of these flavors forms a distinct culinary experience that showcases the butcher's commitment to quality and attention to detail.