Has anyone used dry-aged beef trimmings as a seasoning?

[paulraphael]

Last year I had a beef chuck eye dry-aged, and did all the trimming myself. It was only a 4-week age, so the trim wasn't moldy. Just desiccated, and deeply funky. It seemed like too much flavor to throw out, so I bagged it and threw it in the freezer.

 

This holiday I'm going to sous-vide some chuck steaks, and didn't plan it far enough ahead to get the beef aged. So I'm thinking about doing something with that trim.

 

Has anyone tried to make an infusion with the trim? Or found another way to get good flavors out of it?

[Paul Fink]

To me that sounds like a bad idea. The trimmings are to get rid of questionable meat.

I won't save them.

[Anna N]

Just now, Paul Fink said:

To me that sounds like a bad idea. The trimmings are to get rid of questionable meat.

I won't save them.

Is it really questionable or simply dessicated?  

[Paul Fink]

1 minute ago, Anna N said:

Is it really questionable or simply dessicated?  

 

That would be the question that makes it questionable.

[Anna N]

Here's an earlier discussion (also started by @paulraphael.

[paulraphael]

Ha! Thanks Anna. That thread references the same trimmings; they've been in the freezer since then.

[paulraphael]

I may put them with some water in a bag and sous-vide at 90°C for a bit to see what gets extracted. If it isn't delicious I'll toss it ... nothing lost but a few joules from the wall.

[Duvel]

Maybe salt it, run it through a fine mesh grinder and then to the sv treatment or just render over low flame. Strain and mix with unsalted butter and black pepper/herbs to make "dry aged compound butter" ...

[Duvel]

Incidentally, I bought this yesterday in Seoul. It's Gochujang mixed with roasted beef drippings (to intensify the flavor in other dishes). Could be an idea as well: Render of high heat (maybe with garlic?), add some soju and regular Gochujang, strain and reduce to your desired consistency ...

[nonkeyman]

We used to take beef trim, roast it and throw it into stock. I can't say we did this we aged beef. However, we did it with aged pork products when we made brodo. Then would take hunks of cured and aged pork and throw it in..

[KennethT]

In the past, I have used aged trimmings in a "mini-stock"...  I minced, sauteed in a bit of grapeseed oil until nicely browned (doesn't take long since the water had already been removed) then added some cold water and simmered for about an hour....  made a very intensely beefy broth which I then added other stuff to make the final sauce.

 

As @paulraphael mentioned, I wouldn't do it if the trimmings were moldy, but if they're just dessicated, it worked fine.

[scubadoo97]

The last time I trimmed an Umami dry bag aged primal I used the trimming to make beef stock in a pressure cooker.  Used some the other night, not much funk in the stock and it worked well.