Meat off cuts

Joined Nov 17, 2018
My question is,what do you guys meat trimmings for I cut 3-5 half sirloins a day usually the trimming get roasted and added to the beef stock, on occasion we have trimmed them up and used them for burgers, I also have no use for my lamb rump trimming when I square them up a bit? Any advice would be great :)
Joined Mar 1, 2017
Roast the lamb trimmings and make stock with them. Lamb stock works beautifully in dishes that call for beef stock, especially when it comes to making pan sauces etc.
Joined Sep 21, 2001
Last place I worked that we had lamb trim we ground it up and used it in all sorts of applications. We also made sausage with it.
Joined Jul 13, 2012
Yes lamb sausage with Harissa. Or maybe fresh ground for Greek Pastitso. I make mine with corn starch instead of bechamel - way fewer carbs and you can make it GF with the right pasta.
Joined Oct 31, 2012
This may be too old school but pate was the original use for using trim and meat waste. You could make an appetizer special of pate whenever you collect enough trimmings.


Staff member
Joined Oct 7, 2001
Not sure what kind of restaurant you work at but all the above ideas are great. I would add to that, empanadas, pasties, or some other form of pastry wrapped, savory "pie." Going into winter, chili is also an option.
Joined Oct 15, 2012
I use larger trimmings, silver skin and all, of all my wild boar, deer and venison for a game bolognese. All the fiddly bits such as silver skin without any meat on go into the game stock/demi.
Joined May 30, 2015
When I worked as a butcher, it all became sausage or hamburger meat (usually sold as chuck regardless of actual fat content - which is why avoid chuck at most fresh meat markets unless you really know/trust your butcher).

At the old place I worked, we made quesadillas or demi-glace with the trim.
Joined Aug 7, 2013

Marinate your trimmings in salt, pepper, cumin, garlic powder, or whatever.

Heat up your pan, rondo, whatever, to medium high and sear all the trimmings.

Pour off some of the rendered fat, leaving just enough to saute mirepoix.

Once your onions are tranluscent and brown, deglaze with a red wine and reduce until most of wine is gone.

Pour in stock of your choice, plus any chopped or sliced veggies and herbs you want. Bring to a boil and reduce to low-to medium-low and let reduce for hours, checking for seasoning regularly until you have a heavenly meat and gravy that's screaming for tortillas or a nice crusty bread.

At my last job, on holidays or special events I would French the lamb racks and take the trimmings home. Good times.
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