What to Do with Dry-Aged Beef Trimmings
During the dry-aging process, the pellicle–the outer layer of the meat—starts to turn a very dark red, almost black, forming a crust on the outside of the meat. This layer protects the meat the same way a rind does with cheese, holding in moisture during the aging process. When the moisture is held within, it helps create a strong, Umami flavor and buttery tenderness. Once the layer is removed during the trimming process, the internal transfer of moisture stops.
This part of the meat must be cut off because leaving it can make it difficult to cook and chew. Because of this step, many people are unsure of what to do with the leftover beef trimmings. It feels wrong to throw away any extra beef, so we’ve come up with a few ways to use dry-aged beef trimmings without wasting them.
How to Use Dry-Aged Beef Trimmings
The trimmings of a dry-aged steak are just as edible as the steak itself. They can be even more flavorful since they’re packed with all the seasoning and flavor from the aging process. Most chefs and butchers will throw out this byproduct because of mold that is formed on the dry-aged meat.
If aged properly, the pellicle can be completely bacteria and mold-free, making it safe to eat. With dry-aging coolers that have Himalayan salt like The Aging Room Chamber, the salt carries natural antibacterial properties that enhance the flavor profile, but also assist in the aging process.
Here are some ideas on how to use dry-aged beef trimmings:
Add them to soup or stews for extra flavor and protein
Grind them up and use them to make burgers
Make your own beef jerky
Make a dry-aged beef stock
Use them as a dry rub for grilled meats
Chop them and use them as a topping for salads or garnish
Finely chop and use them as a savory seasoning for vegetables