The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › What to do with the trim? › What to do with the trim?
January 23, 2015 at 9:09 pm
#8862
Ron PrattMember
Welcome aboard, AJ! If you ended up with 3 pounds of trim then unless you started out with a huge chunk-o-cow I believe you were too aggressive on trimming. You just need to trim off the hardest exterior. What dark brown that is left under that layer will mellow during the cook and will be the most tasty part of your aged steak. IOW you aged your meat and then trimmed away the best part. Now that it is a 3# pile you could try to “trim the trimmings” to salvage pieces for some beef stew I suppose. Ron