As the beef ages in the dry process, a crust or bark will form on the outside. The formal name for this is the pellicle. That’s when most people ask, “What do I do with it?” Is it just waste because of the process, or is there something I can do with it? The pellicle’s depth varies from about 1/8 in. to a full ¼ in., depending on the dry aging environment. Part of the reason for the pellicle’s hard outer layer being almost completely dry is that the outside of the beef is always exposed to a pretty strong flow of air. This means that the flavor of beef is very very concentrated.
It’s easy to see why people don’t know what to do with it after looking at it and then cutting it off. To begin, you should know that the pellicle is free of bacteria and mold thanks to the UVC/UV light in your SteakAger. It is also safe to eat. So, what to do with it?.
Let’s start with the complete no brainer – dry-aged burgers. To accomplish this you will need a meat grinder. We prefer the Kitchenaid grinder attachment because it is powerful and is easily stored. That being said, there are lots of grinders available. After the pellicle is taken off, it needs to be soaked in cold water for an hour or so to make it soft before it can be used. From there, we recommend you double grind the pellicle so it’s nice and smooth. There is a lot of fat and a dark, rich color in what you end up with. This is where the flavor is.
Once the grind is complete, it’s time to form your dry-aged steak burgers. Combine the ground pellicle with 80/20 ground chuck in a 4:1 ratio. You will be able to see chunks of fat in your mixture, and the burgers will be darker than usual. They cook very quickly, so be sure to keep an eye on them. Trust us, these will be the best burgers you’ve ever eaten. Looking to buy a SteakAger, browse our products here.
Dry aged beef is renowned for its deep, complex flavor and tender texture. However, the dry aging process also results in inedible hardened exterior that must be trimmed off the meat. This leaves the question – what should home cooks and professional chefs do with these dry aged beef trimmings? Throwing them away feels incredibly wasteful considering how expensive dry aged steaks can be.
Luckily, there are many savory and creative ways to utilize every last bit of these flavorful beef scraps. Read on for tips, tricks and recipe ideas to make the most of dry aged beef trimmings.
What are Dry Aged Beef Trimmings?
First, let’s briefly go over what exactly these trimmings are Dry aged beef is hung in climate controlled conditions for weeks or months. During this time, the meat undergoes a process of tenderization as natural enzymatic activity breaks down the proteins
The outer layer of the beef forms a hardened crust called the pellicle. This pellicle locks in moisture and concentrates the beefy flavor. Before cooking, this dried exterior layer must be trimmed off to reveal the tender, flavorful steak underneath.
The trimmings removed during this process are intensely beefy extremely flavorful and perfectly edible if handled properly. So don’t throw them out!
Safely Using Dry Aged Beef Trimmings
If the beef is dry aged correctly, the trimmings should be free of any harmful bacteria or mold. However, it is still smart to inspect them closely and cook them thoroughly just to be safe.
Look for any signs of mold, discoloration or sliminess and discard those pieces. Then freeze the trimmings for at least 7 days to kill off any lingering bacteria before using.
Always cook dry aged beef trimmings to a safe minimum internal temperature of 160°F to eliminate risks. With these precautions, the trimmings can be safely transformed into something delicious.
Grind into Ground Beef
One of the easiest ways to utilize dry aged beef trimmings is by grinding them into ground beef. Use a food processor or meat grinder to break down the pieces into a fresh, ultra-beefy ground meat.
Mix in some high-quality beef fat if needed to reach the right meat-to-fat ratio. Use the dry aged beef ground meat to make juicy burgers, meatballs, meatloaf, tacos, chili and more. The concentrated flavor really comes through!
Make Homemade Beef Stock
simmering the trimmings makes a rich, beefy stock perfect for soups, stews, braises and pot roasts. Place the trimmings in a pot with vegetables like carrots, onions and celery. Cover with water and simmer for 3-4 hours.
Strain and skim the fat. Use the stock right away or let cool completely and store in the fridge for up to 5 days or freeze for months. This adds WAY more flavor than store-bought stocks.
Infuse into Beef Tallow
Rendering the trimmings into tallow or beef fat captures all that rich flavor. Cook over low heat until the fat renders out, then strain through a cheesecloth. Use the tallow for cooking like frying eggs or making Yorkshire puddings. Adds insane umami!
Make Beef Jerky
Slice the trimmings very thinly and marinate overnight in a flavorful liquid like soy sauce, Worcestershire, liquid smoke and spices. Dehydrate 8-12 hours. The result? Crazy delicious and intensely beefy jerky that costs a fraction of store-bought!
Use as a Seasoning
Finely mince, then dehydrate the trimmings into a concentrated powder. Sprinkle over steaks, roasts, stews and veggies as a “steak salt” for instant meaty flavor. Or mix with pepper and other spices to make your own dry rub or beef seasoning blend.
Beef up Soups and Stews
Chop the trimmings and add to beef soups, stews and chilies. The extra beefiness gives fantastic flavor. Braise first in broth with veggies until fall-apart tender before adding to the soup pot. Even better, use homemade beef stock!
Make “Beef Bacon”
Cure the trimmings like pork belly to make smoky, savory “beef bacon”. Use curing salt, spices, sugar and smoke flavor. Slice and cook like bacon to top burgers, salads and breakfast dishes for a beefy twist.
Create Hearty Beef Broth
For an Asian spin, simmer the trimmings in a broth flavored with garlic, ginger, soy sauce, sesame oil and spices. Strain and use as a base for noodle soups or rice bowls topped with veggies and soft boiled egg.
Mix into Ground Meat Blends
Blend the trimmings with milder meats like ground chicken, turkey or pork to create a super moist and flavorful meat mix. Use in sausages, meatballs and burgers. Goes great with Mediterranean or Italian seasonings.
Make Dog Treats
Dogs go crazy over these flavorful trimmings! Simmer in broth until very soft, then finely shred. Mix in some cooked rice and broth to make a wet dog food. For treats, dehydrate into chewy jerky strips dogs love.
With some creativity, dry aged beef trimmings can be transformed into something delicious instead of being discarded. Make flavorful stocks and tallow, grind into burgers or jerky, or use as a seasoning. With the proper handling, these highly beefy and intensely flavorful scraps can be a tasty bonus instead of a waste.
How to: use dry aged pellicle for dry aged beef burger mix ~ www.thesteakager.com
FAQ
What to do with trimmings from dry aged steak?
What to do with beef trimmings?
What is dry aged beef pellicle used for?
Can you eat the bark of dry aged beef?
Can You Dry Age beef at home?
With careful attention and patience, it’s possible to dry age beef at home, for steaks with unparalleled flavor and tenderness. Dry-aged beef in a cast iron skillet. Damn, that looks good. This is the only method I know of that’ll get you that steakhouse-quality charring without the benefit of a grill or an 1,800°F broiler.
Can You refrigerate dry aging meat?
It is recommended that a separate fridge is used when dry aging due to the complexity and time needed for the meat aging process, and to reduce the risk of cross-contamination of flavors with other products
How do you Dry Age a subprimal steak?
Once the dry age process is complete, there are one of two ways to cut steaks from the sub-primal. The first option is to take the dry age process to personal preference, like 65 days, then remove it from the Steak Locker, butcher it with the tools discussed above, place the individual steaks into vacuum sealed bags and freeze until ready to cook.
Can a chef’s knife cut dry aged beef?
Of all the options of useful tools, the Chef’s Knife has become known as the workhorse of the kitchen, particularly when it comes to getting started with trimming dry aged beef. The chef’s knife works great to remove the exterior pellicle once the sub-primal has been dry aged.