dry aged ground beef

Dry aging is the process of placing meat in a temperature and humidity controlled environment for a period of time that allows for a transformation process. Whilst steaks are what first springs to mind when people think of dry aging, it is possible to create dry aged ground beef too. Learn how to make dry aged ground beef using the Steak Locker. 


  • 1 – 4LBS USDA Choice Beef Chuck 7 Bone Roast
  • 1 – 3LBS Meat Counter Beef USDA Choice Sirloin Petite Roast
  • Salt & Pepper
  • Butter


  • Steak Locker; Studio, Home, or Pro Editions
  • Meat Grinder
  • Cast Iron Pan


Dry Aged Ground Beef Method

Step 1:

Remove the Beef Chuck and Sirloin Roasts from the butcher’s packaging and pat dry with clean paper towels then place into the Steak Locker Dry Age Meat Fridge for 7 to 14 days, depending on preference. With these cuts having no bones or much fat, we do not recommend aging for too much longer as it’ll only dry out.  Set the front panel to 35° F and 70% Humidity and set the Items listed above within the Smart App.

Step 2:

At the end of the desired dry age time, use a Boning Knife to remove a thin layer of the pellicle from the exterior of the two roasts. Then cut each roast into 2-inch chunks that will fit into the Course setting of the Meat Grinder and process both roasts, mix to combine.

Step 3:

The dry age process will amount to about a pound of weight loss, one pound will produce about 3 good sized burgers, or 18 burgers total with 6 pounds remaining at 3 burgers per pound. Any remaining ground beef can be placed into a freezer bag or vacuum sealed bag and into the freezer for up to 4 months.

Step 4:

To cook each burger, form the 1 pound of ground beef into 3 burgers, add the salt and pepper to the exterior of each burger. If salt is added into the mixed ground beef, it will cause each steak to become dry as the salt will draw out the moisture from the interior rather than locking it in from the exterior.  Add butter to a hot cast iron pan, then each burger without overcrowding.  Cook each burger to an internal temperature of 160° F and allow it to rest for at least two minutes prior to adding to the buns.