what to do with bark after trimming?

[Andy nice]

Hello all! I’m new to the forum, new to dry aging, but really excited to keep going.

I tried poking around to find my answer, but what do you guys do with your bark or trimmings from a prime rib? Seems like a waste to throw it away or is there something I’m missing?

I’m just about 30 days into my first prime rib and getting ready to start some salami soon!

[James]

I don’t know exactly how I’m going to use it, but I vacpacked it all up and froze it for a rainy day…I guess grind it in with burgers or something…maybe render out some beef tallow? I’m open to ideas if anyone else has any!

[Andy nice]

I was thinking the same thing or maybe beef stock. I read where one guy left it on and sous vide his steaks with some butter in the bag. I just wasn’t real sure and didn’t want to make myself sick… lol

[Anthony Caronia]

I really don’t think you should eat that stuff unless your gut is made of rocks. That bark can be pretty nasty.

[Dan Perrine]

So, the two responses are:

“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

[Jim]

There is quite a bit of discussion on this forum about the bark uses. I can say that it is not that good for making beef stock, since it is mostly fat or some very dehydrated lean that doesn’t reconstitute very easily. Tried making beef broth and wasn’t very impressed.
Better to use bones for beef stock. The bark is generally clean, though very leathery or just fat. Our border/beardie is thrilled with the snacks :woohoo:

[Dan Perrine]

Thank you!

[Ron Pratt]

quote Lt Dan” post=8515:

So, the two responses are:

“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

[Dan Perrine]

Thank you. I will do that next time.

[Randy Haarsma]

The last time I dry aged I took all the trimmings and cooked them low and slow turning them into liquid and then I poured that liquid into small dixie cups stored in the back of fridge, whenever I grilled hamburgers i would microwave the now solid juice and pour it over my hamburgers on the grill …..OUTSTANDING !!!!!!!

Randy

[Sunny]

RRP, so you recommend just leaving the bark on and cooking it that way?

[Ron Pratt]

skylergirl – as I said above ” I carefully just skim off the outermost hard skin of the exterior.” Though sometimes the way I “steak out” the piece I will not trim the ends at all and those steaks are mine. And other times I won’t trim the horizonal (sides) at all and my wife will just cut around that area and leave them for me. Like I said – try it sometime…maybe you won’t like it, but you should at least try it! Ron

[Jeremy]

I’ve read on on sites some use the trimmings for burgers. They will grind up the trimmings with other beef and say it gives a nice flavor to it. I have a 15lb ribeye that is at 33 days, target is 42 at earliest. I may just hit the large fatty areas and that’s it. Like others have said, the ones eating can eat it or trim it off after it has been cooked.

[Keith]

My first time dry aging, I left the bark on during cooking for curiosity reasons. I cut the filet medallions in quarters and ate them with my fingers. The ark was rather tasty. My second time I soaked them in a salty being and put them in my dehydrator. Highly recommend that! I just pulled another piece of meat a few minutes ago and I’m gonna put the bark in the dehydrator till it’s really dry, grind it up in the blender into a powder and try “beef jerky chew.” Also gonna try the powder in fatty burgers. I like everyone’s ideas. Thanks!

[Marc A Wallenstein]

I am making pressure cooker chili with the trimmings. Wish me luck!

I froze them, then cut away as much fat as possible, leaving 1/4” long, very thin strips of meat and fat. It’s cooking now. I used J Kenji Lopez Alt’s best chili ever recipie.

If I do not post a reply to this, then it killed me.

[Author]

Posts