Mucho mas bacteria. I've asked a couple of meat providers about a dry aged burger and neither would do it. They claim that because the meat is ground you've significantly increased the surface area and in turn created an environment in which the bacteria can grow exponentially.
This may sound dumb, but don't you dry age the meat before you ground it? Hence it not being a problem?Mucho mas bacteria. I've asked a couple of meat providers about a dry aged burger and neither would do it. They claim that because the meat is ground you've significantly increased the surface area and in turn created an environment in which the bacteria can grow exponentially.
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