The piece count of USDA Choice Angus Beef Special Trim Cryovac varies by bag and is priced per pound. This is a specialty cut of beef that tastes great and is juicy. The beef is flat and a bit thin, and it has muscles just below and above the blade bone.
Beef special trim refers to the lean trimmings of boneless beef used to make ground beef. Comprised of fine textured meat from premium cuts, it has excellent flavor and versatility. With proper preparation, beef special trim can be transformed into delicious burgers, meatballs, tacos and more.
In this article, we’ll discuss how to cook beef special trim to maximize tenderness and moisture You’ll also find some of my favorite recipe ideas for putting this budget-friendly cut to flavorful use Let’s get cooking!
What is Beef Special Trim?
Beef special trim consists of the lean meat trimmings leftover after cutting steaks and roasts. It comes from parts of premium cuts like the rib loin and chuck. With little external fat or connective tissue, the meat is 90 to 93% lean.
Since it contains meat from multiple cuts, the texture, grain and fat content vary. Overall, expect a moderately coarse, loose ground texture with small flecks of fat. This creates excellent binding and moisture when making patties or meatballs.
Compared to regular ground beef which can come from less tender cuts, special trim typically has more flavor and tenderness due to its source It has a bright red color when raw
Best Cooking Methods for Special Trim
The lean nature of special trim makes it important to use cooking methods that prevent drying out. Here are my top preparation tips:
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Don’t Overcook – Cook just until done, not beyond to avoid dry, chalky meat. Use a meat thermometer.
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Keep it Moist – Adding a marinade, sauce or moist ingredients helps special trim stay juicy.
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Use Healthy Fats – Coating with olive oil or mixing in avocado or Greek yogurt adds moisture.
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Slow Cook – Methods like braising that use gentle, moist heat work well.
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Boil Before Baking/Grilling – Parboiling firms up the texture so patties/meatballs hold together better.
With the right techniques, beef special trim can become succulent burgers, meatballs and more. Now let’s look at some recipe ideas.
Tasty Recipe Ideas for Beef Special Trim
The lean yet flavorful nature of beef special trim makes it perfect for all kinds of dishes. Here are some of my favorites:
Juicy Special Trim Burgers
Mix special trim with a marinade, egg, breadcrumbs and spices. Form into thick patties and grill to medium, basting with sauce to stay moist. Place cheese on top and serve on buns with all the fixings.
Savory Meatballs
For Italian-style, combine special trim with egg, breadcrumbs, parmesan, herbs and seasoning. Form into balls and bake in tomato sauce until cooked through, so they absorb moisture from the sauce.
Hearty Tacos
Brown seasoned special trim with onions and peppers. Place in warm tortillas and top with salsa, avocado and cotija cheese for delicious tacos.
Fit Chili
Brown special trim with aromatics then simmer in a tomato-based chili sauce. Top with fixings like cheese, sour cream and chives.
Tasty Stuffed Peppers
Fill roasted bell peppers with a mixture of rice, special trim, tomatoes, herbs and cheese. Bake until peppers are tender and filling is hot.
Flavorful Flatbreads
Top flatbread crusts with special trim cooked with caramelized onions, mushrooms and cheese. Bake until crust is crisp and topping is melted and browned.
The possibilities are endless for making flavorful meals with beef special trim!
Cooking Special Trim Burgers
For juicy burgers, here are my step-by-step instructions:
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Mix 1 lb special trim with 1 tsp each salt, pepper, garlic powder. Add 1⁄4 cup barbecue sauce and 1 egg. Form into 4 patties.
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Brush both sides of patties with oil. Grill over medium heat for 4-5 minutes per side. Move to indirect heat if flames flare up.
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Baste tops generously with more barbecue sauce. Grill 2-3 minutes more until cooked to 160°F internally.
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Melt cheese slices on patties during last minute on grill. Serve on buns with desired toppings.
With the proper handling, beef special trim can become incredibly moist, flavorful burgers the whole family will love.
Buying and Handling Tips
To get the best use of special trim, follow these recommendations when purchasing and prepping:
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Look for 90-93% lean ground beef at the grocery or butcher shop.
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For safety, use special trim within 2 days of purchase or freeze up to 4 months.
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When freezing, form into patties or meatballs first for easier use later.
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Defrost frozen special trim overnight in the fridge before cooking to prevent meat from getting mushy.
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Handle raw special trim gently to avoid compressing and toughening the texture.
Putting it All Together
With its excellent lean flavor, beef special trim is an amazing affordable cut for making juicy burgers, meatballs and more when handled properly. Here’s a quick summary of my tips:
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Choose 90-93% lean ground beef for the best texture
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Use moist cooking methods like braising or simmering in sauce
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Don’t overcook and rely on a meat thermometer for doneness
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Mix with bold marinades, spices and flavorful ingredients
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Form into patties, meatballs or bulk for recipes like chili or tacos
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Cook gently and baste or boil before grilling/baking to prevent drying out
What Types of Meals Can Be Created with the USDA Choice Angus Beef Special Trim?
This cut of meat is very versatile. It can be marinated and then grilled or broiled. It can be ground or made into cube steaks. It can be chopped and added to stews, stir-fry or fajitas. It can be sliced thin and made into sandwiches.
The USDA Choice Angus Beef Special Trim Cryovac makes a good addition to your meal planning. It should be considered just as crucial to your beef choices as tenderloin and beef brisket. Like beef tenderloin, this cut of beef can be used to make a wide range of dishes in a high-end restaurant, a friendly neighborhood diner, or at home for a family dinner. The USDA Choice Angus Beef Special Trim Cryovac is next to the fine Angus beef steaks, the best beef tenderloin, and the soft beef brisket. This particular cut may only be available at certain clubs. Feel free to ask your local Club if the Special Trim is stocked. If the item details above aren’t accurate or complete, we want to know about it.
How Is Beef Graded?
As per the USDA, there are three main types of meat that you can find in stores: Prime beef, Choice beef, and Select beef. The grading system is based on the maturity, lean color, marbling and texture of the meat. As a good rule of thumb, the more marbling there is, the more tender and flavorful the beef. The USDA Choice Angus Beef Special Trim Cryovac is still a very good cut of beef, but it doesn’t have as much marbling as a prime beef cut.
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FAQ
What is special trim beef used for?
Is beef special trim the same as brisket?
What is special trim?
Special Trim Special Trim Trim pieces from any primal section other than Shanks or Heels that are at least 8 square inches on one side and no less than 1.5 inches thick at any point. Bones and fat surface should be removed. Most often used for further processing into ingredient beef.
How do you cut a roast?
Position the Roast: Place the roast on your cutting board with the fat side (if there is any) facing up. This will make it easier to cut. Locate the Grain: Examine the roast to determine the direction of the grain or muscle fibers. These fibers run parallel to each other through the meat.
What is centre cut beef tenderloin?
Centre-cut beef tenderloin (eye-fillet) Beef tenderloin, also known as eye-fillet, is one of the most expensive cuts of beef that is prized for its tenderness.
How to cook ground beef patties?
Follow our guidelines to grill your ground beef patties to perfection. Ground beef should always be cooked to an internal temperature of 160°F for optimal flavor and food safety. Want another great way to cook with ground beef? Turn up the heat (spiced to taste) by making chili from scratch.