I'll be trimming my ribeye roast Saturday. Being that I only had time to age it 21 days, I'm thinking the trimmings will be less thick than say a 45-day dry age. My question is, what can I do with the trimmings? I've read that some people grind them up, then add them to their hamburger meat. Some people use them as dog treats. I have a dog, but I'm way too selfish for that unless there is no other option!
Can I add them when I make my homemade beef stock with all of my other scraps and trimmings? What are the disadvantages to this? I assume they might create some "funk", in flavor, but I like funk, and 21 days is not a lot when it comes to developing any mushroomy or cheesy notes, in fact, sounds like 21 days doesn't affect flavor much at all (28 days is what I have read as starting to create those mushroomy flavors). And a mushroomy or cheesy note to stock would be a big bonus for me. I hate to waste anything. Nothing leaves my house that isn't bare bones, so tossing trimmings would be difficult for me. There is nothing unsafe about the trimmings is there?