The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › General Dry Aging Steak Questions › Trimming Practices › Re:Trimming Practices
The first ones I have done I have trimmed thoroughly but as lightly as I could. I thought I would introduce this slowly instead of possibly turning some people off with leaving the heavy rind on.
Luckily I was reluctant to throw the trimmings away and instead collected it and put it in the freezer.
This makes an excellent stock and in my case, I threw it in with the soup bone and the results were great.
I have a sirloin culotte (picanha in Brazil) ready to grill tonight and I will be trying both rind on and rind off with it.