as a proponent of limited trimming

[Ron Pratt]

I’m on record of being a fan of limited trimming of the dark aged rind on sub-primals. Granted I trim the hard fat – though I leave a layer, but I’m firmly against trimming all the way back to red meat like some people do. I challenge you to try it since the dark aged rind has a wonderful taste! And if you sear your steaks it really becomes mellow and quite tasty. Even if you don’t like it at first after cooking your steak, save the trimmed edge – don’t give them to Fido – try it cold like jerky the next day. I enjoy it so much that I limit myself so as to enjoy it as a tasty treat for several days thereafter! After all it is cooked meat by that time. You may be surprised at how good it is cold!

[Anonymous]

This is good info, thanks RRP. Would be great if you could incl. pix…..hint hint. 😉

Hope this question doesn’t rob your thread, but have you ever tried slow roasting or smoke’n a roast after it has been dry aged? I’d like to try smoke’n about a 3# portion of a strip or rib that is age’n now. Just curious what all you have tried.

Thanks for the info, it really helps us noob’s.

[Anonymous]

I am trimming a subprimal tomorrow evening. NY Strip. So, reading this, I would do very limited or no trimming and just cut the steaks and cook them? Then when cooked, you eat out the middle and leave the exterior of the steak for leftover and eat them cold or warmed up or really whatever? The subprimal has been in the fridge’s bottom drawer for 5 weeks and 3 days.

[Ron Pratt]

basically yes! I do trim the hard fat cap but do leave some – but otherwise leave the “rind” on the other edges and just trim the two end pieces lightly. You can do as you say just eat the center – but try the dark even when it is warm – but it really is more tasty cold IMO. Good luck and I hope you love your dry aged beef!

[Anonymous]

Look’n forward to how it goes, Schpere! Don’t forget the pix! :woohoo:

[Ron Pratt]

I’m not one to beat a dead horse as they say, but I’m also not one to SHOUT about what I really believe in and want to share!

Last Saturday I grilled these two 17+ oz rib eyes I had aged for 28 days way back in Sept, ’09.

Long story, but in the end I over salted them and WORST than that I OVER COOKED them! Just the same my wife and I both trimmed these before eating them.

Now the upshot…I have ENJOYED those cold trimmed “rinds” like no one can imagine! Please PLEASE don’t let your mind assume the dried rind is something horrible!

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