The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Trimming the bark or pellicle › Trimming the bark or pellicle
April 18, 2018 at 3:52 pm
#11607
Ron Pratt
Member
It is really a matter of personal choice. Trimming first will be quicker as you are taking long horizontal cuts vs individual vertical cuts on each steak. The other thing to consider is how you and your family/guests will like their steaks with or without some “bark” on their steak. Personally that bark has the richest taste since once grilled it becomes very tender and delicious, but when they see the steaks before grilling they may be unappealing to them. Ron