The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › General Dry Aging Steak Questions › Marinate – Storage – Jerky – Trimmings › Re:Marinate – Storage – Jerky – Trimmings
I tried leaving the hard outer rind on, but I didn’t care for the flavor or texture of it. So now I trim it off and discard it. I do NOT trim back to grocery store red, just the really hard outer crust. I do rough trimming before cutting the subprimal into steaks, but I find it is easier to trim a steak than the whole subprimal.
By the way, my dry aged meat is not actually grocery store red inside. It’s much drier than grocery store meat (as expected), and a darker colored red with a really nice velvety texture. I generally dry age for 24 to 28 days. So am I doing it wrong? Is it supposed to be grocery store red inside?