Holiday Sweepstakes: You Could Win* a Hammered Copper Cooking Set and More Enter the Giveaway

Follow us:

Home Cooking 5

Dry age trimming question - hoping someone sees this by tomorrow

nygel44 | Dec 24, 201406:16 PM

Hi all. Stupid beginner question here. Six days ago I ordered some dry aged steaks from my butcher to prepare for Christmas. What I was expecting was that they had steaks that had been trying for weeks and they would cut me off some. What apparently happened is that they put some fresh steaks in the dry age room when I placed my order and they only were dry aged for six days (hardly seems worth the trouble at that point).

But that is not the urgent question. I was expecting that they would trim off anything that was not meant to be cooked, but when I got home and unwrapped it the steaks clearly had a hard outer layer and were much darker than fresh. I have included some photos although the color in real life is a much darker purple.

My question is, do I need to trim off that outer layer around all of the steaks or do I just seal them and drop them in the water bath that way? I would hate to get my girlfriend's family sick on Christmas. Thanks!

    Image Title (Optional)
    Caption (Optional)
    Image Credit (Optional)
    Image Title (Optional)
    Caption (Optional)
    Image Credit (Optional)
Want to stay up to date with this post? Sign Up Now ›
Log In or Sign Up to comment

Recommended from Chowhound

Catch up on the latest activity across all community discussions.
View latest discussions