Hot take: I was wrong about dry aging for so long

Three years ago at a shop in Omaha, I saw a guy pull a 45 day rib primal and thought it was a waste. Tried it myself last month with a proper fridge, and the flavor is a whole different world. Anyone have a good method for trimming the pellicle without losing too much yield?

2 comments

2 Comments

skyler_kim1519d ago

My first dry age attempt looked like I was carving a science project gone wrong... lost almost a third of the steak to my bad knife skills. I use a really sharp boning knife now and go super slow, just shaving off the hard crust in thin layers. It feels wasteful watching it come off, but that funk is way too strong to leave any behind. The flavor payoff is worth the extra time and the lost bits. Still makes me cringe a little every time I see that pile of trimmings though.

hart.ryan18d ago

That crust funk is part of the charm though, isn't it? Seems like a lot of work and waste for a slightly stronger beef taste.