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Thanks again for the advice. I actually have another question based on your response. I’ve heard of some individuals using the trimmed bark/pellicle for other purposes, such as creating broths or even jerky. Is there any risk involved in consuming the trimmed portions or whatever bark is left on the steak? (While I understand that harmful bacteria or mold that has led to spoiled meat would alarm one’s nose, there are some bacteria that may not be detectable).