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?
Ron Prattcrusty1 wrote:
I’ve been an advocate of light trimming in several posts here. The hard rind is an acquired taste I suppose, but I just suggest you try it once. My wife doesn’t care for it so after I have cooked the steaks she cuts that part off or merely eats “up to it”. I enjoy that rind – but far more after it is cold the next day! It has the texture and some taste similar to jerky…but it’s not for everyone!
As for retaining moisture you have already condensed the meat (moisture lost) during the aging so I doubt not trimming would make much difference in the short time it takes to cook your steak.