A lot of steak lovers love dry-aged steak because it makes the flavor of the cut stronger and the meat so tender that it “melts-in-your-mouth.” As the meat dries out and loses its juices, the flavor gets stronger. As the fat oxidizes, enzymes and good bacteria break down the protein. These factors contribute to the meats Umami flavor and buttery tenderness.
The meat’s outside starts to turn a dark red that almost looks black during the dry-aging process, making a crust or bark. The technical name for this is the “pellicle. ” This pellicle protects the meat the same way a rind does with cheese. It holds in moisture during the aging process, helping to create its strong flavor and tenderness. Once the layer is removed, the internal transfer of moisture stops.
Leaving this on can make it hard to cook, and the food will get very dark and tough to chew.
You will need a very sharp knife since the outer layer tends to become thick and hard. Then, you’ll cut off the crust and any fat that’s on the outside of the meat until you can see clean red meat.
Dry aged beef has become increasingly popular in recent years This process involves aging cuts of beef in temperature and humidity controlled environments for several weeks As the beef ages, its natural enzymes break down the connective tissues, making the meat more tender.
One distinct characteristic of dry aged beef is the bark or crust that forms on the exterior of the meat. This bark is very dark in color and has an intense beefy flavor. While most people trim off and discard the bark before cooking the beef, some people wonder if you can actually eat this outer layer.
What Is Dry Aged Beef Bark?
“Bark” of dry-aged beef is the tough, dried layer that forms on the outside as the meat ages. Here’s a more in-depth look at how it develops:
-
As beef ages, the outside of it dries out and forms a thick, dry crust. This happens because the meat isn’t wrapped or contained; it’s always out in the open.
-
Moisture evaporates from the beef over time, causing the exterior to dry out. Evaporation is increased by air circulation in the aging cooler
-
Natural enzymes break down the meat’s connective tissues. This causes the beef to shrink and tighten during dry aging. The hardened outer surface resists shrinking, resulting in the dark crust.
-
Molds and yeasts grow on the exterior of the meat. These help break down connective tissues and contribute to flavor development.
-
The crust hardens and intensifies in beefy flavor as it undergoes reactions like the Maillard reaction. This is the same reaction that causes browning on steaks, amplifying umami flavors.
By the end of the dry aging process, the bark is very tough, dry, concentrated in beef flavor, and has a unique funkiness from mold growth. It can reach a thickness of 1/4 inch or more.
Is It Safe to Eat the Bark?
Because the bark is exposed during the entire dry aging process, safety is a concern. Here are some considerations regarding the safety of consuming beef bark:
-
Molds – Harmless mold species grow on the meat’s surface, but there could also be traces of toxigenic mold. Proper aging temperature and air circulation minimize this risk.
-
Bacteria – There is potential for pathogenic bacteria like salmonella or E. coli to grow on the untreated exterior. Again, proper food safety protocols reduce this risk.
-
Dehydration – The dried crust is safe to eat, though very chewy. Any fat or connective tissue will be completely dried out and tough.
-
Cleanliness – If equipment, surfaces, or hands are not properly sanitized, bacteria could contaminate the meat during trimming.
Assuming proper handling and sanitization, beef bark should generally be safe to consume. However, those with compromised immune systems or mold allergies may be more susceptible to risks.
Taste, Texture, and Uses for Beef Bark
The crust of dry aged beef has a very unique taste and texture:
-
Flavor – Intensely beefy, concentrated meaty flavors. Can be funky, gamy, or tangy from enzymes and molds. Imparts huge umami.
-
Texture – Extremely dry and chewy. Leathery, dense, and tough. All moisture and fat is dried out.
-
Uses – Best for grinding or dicing into small pieces. Can add rich flavor to ground meats, stews, or chopped brisket. Use sparingly.
While the hardened crust isn’t the most pleasant to eat on its own, it can add a boost of pure umami when used properly. Here are some ideas:
- Dice or grind a small amount into ground beef or burgers
- Simmer bits of bark into sauces, gravies, or stew
- Layer thinly sliced strips over the top of a steak
- Save scraps to simmer into bourguignon, chili, or ragu
- Dehydrate and pulverize into a seasoning powder
Use good judgement when incorporating beef bark into dishes. A little goes a long way due to the intense flavor. Start with small test amounts to find the right balance.
How to Trim and Store Beef Bark
When preparing dry aged beef:
-
Use a sharp, clean knife to slice off the hardened bark. Aim for around 1/4 inch thickness.
-
Trim off any dried, discolored portions underneath.
-
Set aside the trimmings for storage or immediate use per the above suggestions.
-
Clean cutting board and knife after trimming to avoid cross-contamination.
For storage:
-
Bark trimmings can be frozen in an airtight container for 4-6 months.
-
Refrigerate fresh bark for 2-3 days maximum before use.
-
Dry out bark pieces at low temperature (150-170°F) into jerky-like textures for longer storage.
Proper sanitization and storage are important when handling the bark pieces. Follow basic food safety principles like refrigerating promptly and using clean tools and hands.
Buyer Beware – Potential Risks
While beef bark can impart delicious flavor, there are some potential risks consumers should be aware of:
-
Improperly aged beef could carry foodborne illnesses in the bark. Ensure you buy from reputable purveyors.
-
Those with mold allergies or compromised immune systems may want to avoid consuming the bark.
-
Very aggressive molds that produce mycotoxins could potentially grow in poor aging environments.
-
Beef is not sterile to begin with, so additional bacteria could reside on uncleaned external surfaces.
-
Certain tough cuts of beef with heavy connective tissue may have inedibly tough, dried out bark.
-
Bark from grass-fed beef may taste stronger/gamier than bark from grain-finished cattle.
When properly dry aged and handled, beef bark is likely safe for most people to consume. However, there are risks involved if the meat processor does not follow stringent processes. Use common sense and only purchase dry aged beef from trusted suppliers.
The Bottom Line
Yes, you can technically eat the bark or crust that develops on dry aged beef. This outer layer contains very concentrated, intense beefy flavor thanks to moisture loss and enzymatic breakdown over time. However, the bark can be extremely tough and is not necessarily palatable on its own.
Use good judgement when deciding whether to consume beef bark – trim off any moldy or discolored sections. Consider grinding, dicing, or incorporating small pieces into sauces or stewed dishes. A little bit of bark goes a long way due to the robust, funky flavor. Exercising proper food safety and buying from reputable dry agers will minimize risks from bacteria. While eating beef bark may not be for everyone, it can be a unique way to impart pure umami into meats and sauces.
What Happens to the Trimmed Meat?
You might lose some meat when you trim it, but as long as the steak is aged right, you will be happy with the results. This is why a lot of restaurants, stores, and butchers charge more per pound than the average steak. Not only do you lose some of the product, but you also experience an enhanced steak flavor profile.
Due to the mold that grows on the dry-aged meat, most chefs and butchers will throw this waste away.
The pellicle can be free of bacteria and mold when aged in a dry-aging cooler with Himalayan salt, like The Aging Room Chamber. This means it is safe to eat. So, one of the most common uses for the pellicle is to make dry-aged burgers. It is also used in stocks and sauces to enhance the flavor.
What is dry aged beef? Since when is drier meat good?
FAQ
Can you eat the crust on dry aged beef?
Can you eat dry aged bark?
Can you eat the pellicle of dry aged meat?
What is the bark on dry aged steak?