Video: How Brooklyn’s Cozy Royale Makes Their Iconic Dry-Aged Burger | Eater
"This neighboring sister butcher shop preps all of the restaurant’s meat and handles the dry-aging and trimming that create the more indulgent burger offerings. "This burger is over a month in the process of making," explains Greg Bardwell, the head butcher. "That will give it its scarcity; it’s also just super special and rich." The dry-aged-burger process begins with the trimmings of a dry-aged sirloin, which are transformed into two two-and-a-half ounce patties; the patties are smashed to let the excess fat render out and concentrate the beefy flavor. The shop also prepares the blended morning-before-service grind used for the tavern burger (an approximate 70:30 lean-to-fat ratio), ensuring consistent fat content and render characteristics. The result of these techniques is both a reliably classic tavern burger and a scarce, deeply flavored dry-aged burger (limited to ten a day) that leans into intensified beefy umami and richness." - Kat Thompson
