The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › UMAi Dry® Forum Questions › General Questions › Trimming › Re:Trimming
fmon56 wrote:
Thanks!
First of all – Welcome aboard, Francis!
As for trimming I’ll try not to get too far up on my soap box, but every time I see or hear someone trim clear back to “grocery store red” as I call it I blurt out “why did you even bother to age it if all you are doing is cutting it off!” In those cases the waste is such they should have stuck to wet aging.
Granted I do trim the hard fat back to it being white, but for the meat itself I trim lightly and only take say the outermost 1/8″ or 1/4″ layer off of the two end caps and about the same on the outside rind. I happen to like the dried portion after it is cooked and seasoned with a favorite rub or sometimes just kosher salt is enough! That dried rind mellows as does the fat and is quite tasty.
All that said it’s still a personal taste and since it is your meat do it the way you like it – but just once as a challenge would you try some of it?
BTW trimming has been discussed here in several threads – you might want to change the time frame from Month to Year and look at the previous topics.