Dry aged steak cut offs usable?

[OliverB]

I dry aged a beef loin for 30 days with the special bags in the my fridge. Took it out yesterday, there's quite some dry "crust" of beef I had to cut off, inedible as a steak, but I'm wondering, can I use this for stock or something? Seems a shame to throw all this meat out if there's some use for it. It's almost like jerky I guess.

The dry aged meat was good, cooks very fast and I ended up more with medium than med/rare, but the flavor was very good. Not sure I'll do this again though. Too much waste, even if I can use it for stock. The UMAi drybagsteak bags work great, but I think I'll use them for for charcuterie. Have a nice big pork shoulder cured and hopefully turning into pancetta over the next couple of months.

As far as I can guess the dry cut off pieces are certainly edible, smell good and all, just wondering if I can use them somehow before I throw a big bag of good beef out....

[Simon Lewinson]

In the past, I have used this "crust" from some dry aged venison as jerky and also chopped it finely for use in ragu. The flavour is too good to waste and, in my view, no risk. You eat the rest of the piece, and the only difference is appearance and water content.

Simon

[OliverB]

that's what I thought, thanks! Maybe I'll make a stew of some sort, worth a try!

[FeChef]

I agree, they add great flavor to beef stew and also make a robust beef stock aswell.

[Simon Lewinson]

Another thought is it slice up finely then marinate to rehydrate and stir fry.

Simon