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I have used the trimmings in a soup base. Found the recipe here last year. I got them from a butcher, who was reluctant to give them to me. Anyway, soup turned out great. The recipe says to dice the scraps, but I gave them closer to a mincing.
Anyway, I’m aging my first set of boneless ribeye roasts with Umai bags right now. I’m curious about the using the rind. I love the stronger flavors of a well aged steak, unfortunately I only found out about these bags three weeks before Christmas. I’m thinking about trimming the roasts and cooking them sous-vide with some roasted marrow and the scraps in the bag, then straining them out for gravy. I’m just wondering about potential food safety issues as I’ll be cooking it at 132F for 6-8 hours rather than simmering it. What kinda bugs can live in these bags? Anaerobes like C. botulinum?