Don’t Waste Those Trimmins’! Why You Should Eat Dry-Aged Beef Scraps

Dry-aged steak is downright delicious. When you take the time and care to age beef properly, it develops the most insane rich, complex flavor and melt-in-your-mouth tenderness. Mmm I’m getting hungry just thinking about it!

But achieving prime dry-aged beef does come with some waste As the meat ages, the outer layer forms a crusty darkened pellicle This crust locks in all the moisture and flavor during the aging process. But eventually it has to get trimmed off before cooking the steak.

Which leaves us home cooks with a question – can you eat those dry-aged beef trimmings? Or do they just get tossed in the trash?

I’m here to tell ya – don’t throw away those dry-aged scraps! That seasoned exterior is totally edible and can add a boost of flavor to other dishes. I’ve got plenty of tips for making the most of leftover dry-aged trimmings. Let’s dive in!

Why Do We Trim Dry-Aged Beef?

First, let’s quickly cover why dry-aged steak needs to be trimmed in the first place.

During the weeks or months a beef roast dry ages in climate controlled conditions, its exterior eventually forms a dried, darkened crust. This is completely natural and expected!

Over time, moisture from the meat evaporates and the beef concentrates in flavor. The outer pellicle acts like a protective rind to keep the interior juicy.

But by the end, this exterior layer looks downright unappetizing – dark reddish-brown to black, dried out and shriveled. Not the most mouth-watering sight.

Plus, the leathery texture makes this part tough to eat and digest. So butchers and cooks trim it off before serving the tender aged meat inside.

That still leaves us with scraps though! Instead of throwing them out, use these dried seasoned bits to add oomph to other dishes.

How To Make Use of Dry-Aged Beef Trimmings

Don’t let those trimmings go to waste! Here are my favorite ways to put dry-aged beef bits and ends to good use:

Simmer Them Into Rich Bone Broth or Stock

Toss the trimmings into a slow cooker with water, bones, and aromatics like onions, garlic, and herbs.
Let it simmer for 12-24 hours to extract all the rich flavors.
Strain out the solids and you’re left with a delicious umami-packed broth perfect for soups, stews, gravies, and sauces.

Blend Them Into Hearty Burgers

Mix the crumbled dry-aged beef bits into your favorite burger blend.
The strong savory flavor will give your patties an extra boost. So delicious!
For a restaurant-worthy presentation, top the burgers with caramelized crispy trimmings.

Use as a seasoning Dry Rub

Finely mince the dry aged beef scraps into a spice-like texture.
Rub the seasoning evenly on steaks, roasts, or chops before grilling or broiling.
The meaty umami flavor makes a fantastic crust on meats.

Crumble on Salads and Vegetables

Dice the trimmings into small bits or pulse in a food processor.
Sprinkle over leafy green salads, roasted veggies, soups, and more as a savory garnish.
Way better than plain old croutons!

Craft Your Own Dry-Aged Beef Jerky

Slice the trimmings thin and marinate overnight in a sweet-salty sauce.
Dry them out until crispy in a dehydrator or low oven.
Homemade dry-aged jerky is so satisfyingly chewy and full of flavor.

Sauté Into Flavorful Taco Meat

Brown the beef bits in a skillet with taco seasoning and salsa.
Stuff into tortillas with all your favorite toppings for an upgraded taco night!

Safety Tips For Consuming Dry-Aged Scraps

Dry-aging done right produces beautifully flavored and safe beef, but food safety is still important. Follow these tips when eating dry-aged trimmings:

Make sure beef was aged in clean, controlled conditions, not homemade. Improper aging risks bacteria growth.
Check that the exterior shows no signs of spoilage like odd colors or sliminess. Discard any iffy pieces.
Handle trimmings safely like any raw meat. Avoid cross-contamination in storage and prep.
Cook trimmings fully to 165°F internal temperature to kill potential bacteria before eating.
Refrigerate unused portions immediately and use within a few days.

With proper aging practices and food safety, we don’t have to miss out on these flavorful scraps!

Get Creative with Leftover Dry-Aged Beef

I don’t know about you, but I can’t stand throwing away good food. My Great Depression-era grandmother would be scolding me from her grave!

Luckily, dry-aged beef trimmings are definitely salvageable with a little creativity. I hope these ideas inspired you to start repurposing those seasoned scraps.

Happy cooking!

How to: use dry aged pellicle for dry aged beef burger mix ~ www.thesteakager.com

FAQ

Are beef trimmings edible?

The edible trimmings left after other cuts of meat, including steaks and roasts, are removed from an animal and processed to separate the lean meat from the fat. Then, an antimicrobial treatment is used to make sure the resulting lean beef product is safe to eat.

What do you do with beef trimmings?

You can use them to make beef tallow, hamburger meat, homemade sausages, and Yorkshire pudding. You can also use them as meat moisturizer when smoking brisket. So if you have been throwing away brisket fat trimmings, you now know not to do that. The trimmings are far too precious to be chucked into the bin.

Can you eat the crust of dry aged meat?

You definitely can, but there’s a caveat. The crust is essentially beef jerky, a really concentrated beefy taste, so it’ll be tough and a heck of a work out on your jaw. BUT, it’s also been exposed to the air for 21+ days from minute 1, so there’s bound to be be a high level of mold and possibly some bacteria.

What do you cut off of dry aged beef?

The outermost parts of dry aged beef can be rendered down; but the majority of flavor and moisture has been concentrated in to the middle of the beef that’s never seen open air. The butcher carefully whittles down the big cut of beef until all you see is red meat and the perfect amount of exterior fat.

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.