At Restaurant AG and AG Kötthandel, we aim to make the most of every part of the animal. We simmer the bones to make stock, dry-aged off-cuts are used to flavor our burgers, and the fat/trimmings are ground and roasted. Afterward, we extract the water and use the pure roasted fat for our Béarnaise sauce and for basting AG’s Entrecôte Grand Cru and Supreme on the bone. The leftover product, “caramelized meat and fat,” is dried in the oven at low heat overnight and then mixed with salt. The result is an animal-based, umami-rich meat salt, which is used just like sea salt.