How to Trim Dry-Aged Steak
Many steak connoisseurs love dry-aged steak because the flavor of the cut intensifies, and the meat is so tender that it "melts-in-your-mouth". The flavor intensifies as the meat loses its juices and dries, while enzymes and helpful bacteria break down the protein as the fat oxidizes. These factors contribute to the meat's Umami flavor and buttery tenderness.
During the dry-aging process, the outer layer of the meat starts to turn a dark red that almost looks black, forming 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 difficult to cook and it will become very dark and hard to chew.
You will need a very sharp knife since the outer layer tends to become thick and hard. Then, you'll trim the crust and any fat around the outside of the meat until there is clean, visible red meat.
What Happens to the Trimmed Meat?
While you may lose some of the meat while trimming, you will be pleased with its efforts as long as the steak is aged properly. This is why many restaurants, retail shops, and butcheries will charge more money per pound than an average steak. Not only do you lose some of the product, but you also experience an enhanced steak flavor profile.
Most chefs and butchers will throw out this byproduct due to the mold that is formed on the dry-aged meat.
When aged in a dry-aging cooler with Himalayan salt like The Aging Room Chamber, the pellicle can be completely bacteria and mold-free, making it 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.
Dry-Age Steak in The Aging Room Microclimate Chamber
Using traditional aging processes and modern technology, The Aging Room uses precise climate control equipment with Himalayan salt to create an aging-friendly, natural microclimate for dry-aging steaks. The steak rests and ripens in a natural environment, never frozen, vacuum-sealed, or chemically preserved. It also allows restaurants, butcheries, and retail shops to showcase the aging process to customers. Learn more about the benefits of The Aging Room Chamber.
