Re:45 day aged prime rib meal on the horizon

[Ron Pratt]

Andy wrote:

quote :

RRP,

Do you trim your roasts after aging them? From the pics, it looks like you don’t. and is that what’s causes the nice grey edges pieces on prime rib? Are they actually untrimmed, aged meat?

Andy,

Though I’m somewhat in the minority here I trim lightly – except for any heavy fat. I enjoy the taste of that dried rind – but cooked and then eaten cold like the next day. That rind mellows during a sear and is quite tasty. I’m always astounded to see pictures where people trim their aged primal back to “display case red” – and I ask why did you bother aging it when you’re trashing the best part of a dry aged steak? The only flesh part that I do now trim are the two end caps, but even at that I only take off an 1/8″ to 1/4″ – just to get the hard layer off.

Granted it’s your meat and your taste, but my challenge has always been just try it. If you or your guests don’t like it then trim it off when you are enjoying eating the grilled steak. BTW trimming it and then trying to grill the trimmings doesn’t work.

Ron