Dry aged beef is renowned for its rich, complex flavor and tender texture But the dry aging process also results in hardened, dried out portions on the exterior that must be trimmed off This leaves many home cooks and chefs wondering – can you eat the dry aged beef trimmings? Or do they need to be discarded?
The good news is that you can eat these trimmings! In fact, they have a very high concentration of the salty and umami flavors that come from aging meat. If you’re creative, you can use beef trimmings to make many dishes taste even better.
In this guide, we’ll cover everything you need to know about safely consuming and making the most of dry aged beef leftovers
Overview of Dry Aged Beef Trimmings
First, let’s quickly go over what exactly dry aged beef trimmings are:
-
They are pieces of tough, dried-out beef that have been cut away from the outside of dry-aged cuts.
-
A dark red/black pellicle layer develops on the meat’s surface during aging. This seals in moisture and flavor.
-
Trimming off this exterior layer exposes the tender, juicy aged interior of steaks or roasts.
-
The trimmings are very flavorful with concentrated notes from aging, But they can be tough and chewy,
-
With the right techniques, trimmings can be used to add a boost of savoriness to various dishes.
Are Dry Aged Beef Trimmings Safe to Eat?
Provided they are trimmed from properly dry aged beef, the leftovers are completely safe for consumption. Here are some tips for safety:
-
Ensure beef was aged in a controlled environment to prevent spoilage. Commercial dry aging lockers are best.
-
Trim off any moldy portions if home dry aging. Mold penetrates below trimmable level if extensive.
-
Refrigerate trimmings promptly after cutting to prevent bacteria growth. Use within 3-5 days.
-
Cook trimmings thoroughly to at least 160°F internal temperature before eating.
With appropriate handling, dry aged beef trimmings pose no greater safety risk than any other beef product. Now let’s look at the best ways to make use of them.
Creative Ways to Use Dry Aged Beef Trimmings
These intensely flavored leftovers can be transformed into tasty additions to many dishes:
-
Grind into burger mixes – Excellent way to add rich umami flavor to burgers. Use up to 30% trimmings.
-
Simmer into stews or chili – Low and slow braising tenderizes trimmings into succulent bits.
-
Sear into stir fries – Quick, high-heat cooking keeps them from getting too chewy.
-
Process into pastrami-style seasoning – Blend into a rub for red meats. Provides tang and concentrated meatiness.
-
Dehydrate into beef jerky – Leathery texture makes outstanding jerky. Slice thinly across the grain before drying.
-
Bake into meatloaf – Chopped trimmings add moisture and seasoning. Use sparingly to avoid texture issues.
-
Fold into sausage meat – Finely chopped trimmings mix into breakfast sausage or kielbasa for a flavor boost.
With some experimentation, you can make these often discarded leftovers into an asset for enhancing all kinds of dishes. Now let’s look at how to bring out their best flavor.
Tips for Cooking with Dry Aged Beef Trimmings
To transform the flavorful but chewy trimmings into tasty morsels, keep these tips in mind:
-
Trim trimmings into smaller 1⁄2″ cubes before cooking to minimize texture issues.
-
Marinate cubes in oil, vinegar, spices to impart extra flavor and tenderize.
-
If grinding, blend with higher fat beef cuts to balance the leanness.
-
Cook low and slow or use high heat. Avoid medium temps that accentuate toughness.
-
Chop thoroughly or process in a food processor if adding to sausage or burgers.
-
Add some moisture when cooking. Braising liquid, stir fry sauce, or even just oil or broth.
With the right techniques, dry aged beef leftovers can become delicious instead of being discarded!
Storing Dry Aged Beef Trimmings
To retain flavor and freshness, adhere to these storage guidelines:
-
Refrigerate trimmings immediately after cutting from aged beef. Use within 3-5 days.
-
For longer storage, freeze trimmings in an airtight container for 2-3 months.
-
When thawing, keep in fridge overnight before use. Never thaw at room temperature.
-
Cook frozen trimmings immediately after thawing. Do not refreeze.
Proper storage keeps dry aged beef trimmings safe while retaining their concentrated aged essence.
The Takeaway on Consuming Dry Aged Beef Leftovers
While often discarded as waste, dry aged beef trimmings can add a world of flavor to many dishes with proper handling. To summarize:
-
Trimmings from properly aged beef are completely safe to eat when cooked thoroughly.
-
Refrigerate promptly after trimming and use within 3-5 days.
-
Make use of these flavorful leftovers in burgers, stews, jerky, and more.
-
Chop finely or braise for a long time to counteract toughness.
-
Freeze for longer storage, thaw in the fridge before cooking.
With a little creativity in the kitchen, those dry aged beef scraps can be transformed from trash to treasure! So don’t let these flavorful leftovers go to waste.
How to: use dry aged pellicle for dry aged beef burger mix ~ www.thesteakager.com
FAQ
Are beef trimmings edible?
Can you eat the pellicle on dry aged meat?
What do you do with beef trimmings?
Can you eat the crust of dry aged meat?
Should you eat dry aged beef?
However, increasing the tenderness of red meat can make it easier for you to digest it. So if you sometimes have trouble with digestion after eating a big steak, opting for a dry-aged one could help. But ultimately, dry-aged beef is still beef, and evidence says eating red meat too often or in large portions can be a health risk.
Which meats should one avoid?
You should limit or avoid processed meat products such as sausages, salami, pate and beefburgers, because these are generally high in fat and salt. Also limit meat products in pastry, such as pies and sausage rolls. Choose lean cuts, if you are buying pre-packed meat, check the nutrition label to see how much fat it contains and compare products. Prepare turkey and chicken without the skin, as these are lower in fat (or remove the skin before cooking).
What happens after a cut of beef is dry aged?
After a cut of beef has been dry aged, butchers trim off the crust and slice the meat into steaks. These steaks are often sold at a premium in the butcher shop or at a steakhouse.
How long does dry aged beef last?
Dry-aged beef is usually aged 30 days, though you may find steaks that are aged longer. Generally, 30 days is the sweet spot both for flavor profile and managing the cost. At seven days, collagen in the meat starts to breaks down, but you won’t detect much difference in flavor or texture, The Art of Manliness reports.