The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Recipes › Other Recipes › Hot tubbing steaks (definition thereof) › Re:Hot tubbing steaks (definition thereof)
Jeff, even I who seems to go out on the limb further than anyone else here limits the amount of the trimming I eat! :cheer: I remove the hardest outer waxy layer and then cut and choose the layer underneath. While this sub layer is not bresaola it does taste similar and I like it as a snack.
As for savings the trimmings for your pooch I suggest cutting them into treat size pieces and just keep them in the refrig for an “attaboy” reward. We have to give our Westie a daily antacid pill to keep him from up chucking so I don’t risk giving him too much of it…OTOH I have been known to woof at the refrig and treat myself!