The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › UMAi Dry® Forum Questions › General Questions › Trimming › Re:Trimming
June 9, 2011 at 3:07 pm
#4774
Jeff SMember
The “fine” steakhouses all trim off all of the rind / crust, then grind it up into ground beef and make burgers out of it. Well, at least some use them for burgers… the others I assume just throw it out.
Anyway, most steakhouses will trim until the meat they are left with looks and feels exactly like it usually would if they hadn’t dry aged it. But you still get all the benefits of the dry age… more compound beefy flavor, more tender, the fats break down better when cooking, etc.