The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › UMAi Dry® Forum Questions › General Questions › Trim after cooking? › Re:Trim after cooking?
May 20, 2011 at 7:23 pm
#4746
Member
I haven’t tried to cook a roast yet, but one of my favorite parts of a rib roast is the the bark created from the seasoning and searing/roasting. I would think that the “rind” would effectively render that delicious part of a roast moot. Steaks are a different thing in that you generally don’t season around the circumference of a steak, just the flat surfaces after slicing off the sub-primal. IMHO, I would trim before seasoning and roasting.