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I can NOT speak for the owners of this UMAi Dry site and therefore am merely speaking as one of its moderators.
This recommendation posted by “Burchell” should be treated as one person’s opinion and NOT a recommendation. Most times the hard exterior of a dry aged sub-primal looks like dark hard leather often called “bark” which to a newbie looks unappetizing. These same newbies are prone to OVER trim it off. While IF that bark is left on it is normally safe to eat AFTER being cooked to safe meat standards. BUT – grinding the bark and adding it back in to raw beef as suggested by this poster (Burchell) may or could produce problems with youngsters, elderly or anyone else with sensitive stomachs.
Again…I am NOT speaking for UMAi Dry, but as my personal opinion! Ron