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Ron Pratt“I don’t know…”
and
“I really don’t think …”
Does anyone that reads this forum actually KNOW whether the bark is edible or whether it will kill you slowly and painfully?
:S
Permit me to add my opinion. I am not a fan of trimming back to “grocery store red” as I call it. If you do then you are really missing the delightful taste achieved from your days of dry aging efforts! Instead I carefully just skim off the outermost hard skin of the exterior. When you grill your dry aged steaks that brown layer turns buttery soft and wonderfully tasty! Suit yourself – try what I suggest – and if you don’t like it then you can always trim it off after the steakes have been grilled. But if you trim first then you’ll keep scratching your head and asking why don’t my dry aged steaks taste like those expensive dry aged ones I buy in great steakhouses?!!! Ron