Dry-aged beef is a delicacy that has been enjoyed by meat lovers for centuries. The process of dry aging involves leaving a cut of beef to hang in a temperature and humidity-controlled environment for several weeks, allowing the meat to develop a rich, nutty flavor and tender texture.
During this process, a crust or bark forms on the outside of the meat, known as the pellicle. But what exactly is this pellicle, and can you eat it?
In this article, we’ll explore the ins and outs of dry-aged beef and answer the question on everyone’s mind: can you eat the bark of dry aged beef?
Can You Eat The Bark Of Dry Aged Beef?
The short answer is yes, you can eat the bark of dry aged beef. In fact, it is completely safe to eat and can even enhance the flavor of your meat dishes.
The pellicle, or bark, that forms on the outside of the beef during the dry aging process is a hard outer layer that contains almost no moisture. This means that the flavor of the beef is very concentrated, making it a desirable addition to certain dishes.
One common use for the pellicle is to make dry-aged burgers. To do this, you will need to remove the pellicle and soak it in cold water for about an hour to soften it up before grinding it. Once ground, you can combine it with ground chuck in a 4:1 ratio to create delicious and flavorful burgers.
The pellicle can also be used in stocks and sauces to enhance their flavor. However, it is important to note that the microbial safety of the pellicle should be confirmed before utilizing it in different dry-aging practices.
While some chefs and butchers may throw out the pellicle due to the mold that forms on 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.
It is important to keep in mind that while you may lose some of the meat while trimming off the pellicle, the enhanced flavor profile of properly aged dry-aged beef makes it worth it. This is why many restaurants, retail shops, and butcheries charge more money per pound than an average steak.
What Is Dry-Aged Beef?
Dry-aged beef is a time-honored technique that has been used for centuries to enhance the flavor and tenderness of meat. Before the invention of refrigeration, dry aging was one of the only methods of keeping meat fresh, other than smoking, brining or pickling. The process involves taking a piece of meat and putting it into a controlled open-air environment to go through a flavor transformation. By exposing the meat to air, moisture is pulled out and the natural enzymes in the beef break the muscles down slowly over time, making it more tender.
During the aging process, various molds and yeasts land on the meat, which play a role in the final flavor profile of the beef. The longer you age it, the stronger it gets. The surface of the beef dries, creating a crust over the muscle, but what’s inside stays moist and red. The dry aging process gives it a more intense flavor profile and adds to the tenderness, but also shrinks the piece of beef due to evaporation of water inside the muscle tissue.
Dry-aged beef is typically aged for anywhere from several weeks to several months before being trimmed and cut into steaks. It is a process that not only helps the steak develop flavor but also makes it far more tender than it would be completely fresh. Because of the large amounts of space and precise monitoring of temperature and humidity required for proper dry-aging, it remains largely the realm of fancy steakhouses, specialty meat purveyors, or high-end supermarkets.
The Process Of Dry Aging
Dry aging is a controlled process that involves hanging beef within a dry-aging chamber. The entire surface of the meat is exposed to dry air that forms a protective crust, also known as the pellicle or bark. The lack of moisture within the chamber makes it difficult for the beef to spoil, and the controlled environment keeps harmful bacteria at bay.
During the aging process, the beef cultivates mold and bacteria, which work together to create a unique flavor profile that is often described as “funky” and “nutty.” Some butchers even use starter bacteria to kick off the aging process, similar to how yeast is used in winemaking or yogurt production.
The dry-aging process tends to cause the meat to desiccate, meaning that it loses moisture and weight. This can result in losing up to one-third of the original weight of the beef. However, this weight loss is not necessarily a bad thing, especially when starting with high-fat content beef. The fat content becomes very tender during the aging process and acts like butter when rendered out during cooking, resulting in a more flavorful and tender cut of meat.
It is important to note that not all dry-aged meat is created equal. The safety of the pellicle should be confirmed before utilizing it in different dry-aging practices. When using 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.
The Formation Of The Pellicle Or Bark
During the dry aging process, a crust or bark forms on the outside of the cut of beef. This outer protective layer is known as the pellicle. The pellicle ranges in depth depending on the dry aging environment from about 1/8 inch to a full 1/4 inch.
As the moisture from the meat evaporates, the outer layers of meat form a pellicle that includes both meat and fat. The pellicle has an almost beef jerky quality to it. Due in part to the fact that the outer portion of the beef is constantly exposed to a fairly substantial flow of air, the pellicle forms a hard outer layer containing almost no moisture. This means that the flavor of beef is very concentrated.
The pellicle is created as a natural part of the dry aging process, where the beef is stored in a refrigerated condition for 1-5 weeks without any packaging. During this time, the surface of the meat is exposed to the air, allowing for moisture to evaporate and for enzymes to break down muscle fibers, resulting in a tender and flavorful piece of meat.
While some chefs and butchers may discard the pellicle due to mold that forms on dry-aged meat, it can be safely consumed if aged in a dry-aging cooler with Himalayan salt or with UV light technology. The pellicle can be used in stocks, sauces, and even ground up to enhance the flavor of burgers.
Is The Pellicle Safe To Eat?
Yes, the pellicle is safe to eat. Due to the SteakAger’s UVC/UV light, the pellicle is completely bacteria and mold-free, making it safe for human consumption. However, it is important to note that the microbial safety of the pellicle should be confirmed before utilizing it in different dry-aging practices. 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. Additionally, while we cannot officially recommend the pellicle for human consumption, many customers choose to use it in their dishes and have reported positive results. It is always important to use caution and ensure that the meat is properly handled and cooked to avoid any potential health risks.
The Flavor And Texture Of The Pellicle
The pellicle is a hard outer layer that forms on the outside of the beef during the dry aging process. It ranges in depth depending on the dry aging environment, from about 1/8 inch to a full 1/4 inch. Due to the fact that the outer portion of the beef is constantly exposed to a fairly substantial flow of air, the pellicle forms a hard outer layer containing almost no moisture. This means that the flavor of beef is very concentrated.
The pellicle has a unique texture that is similar to jerky, making it perfect for certain dishes. When looking at it and then carving it off, one can easily see why people are perplexed as to what to do with it. However, it is completely safe to eat and can even enhance the flavor of your meat dishes.
Dry-aged burgers are one of the most common uses for the pellicle. Once you remove the pellicle, it needs to be soaked in a bowl of cold water for about an hour to soften it up before use. From there, you can double grind the pellicle so it’s nice and smooth. You’ll notice what you end up with has a good amount of fat and a dark, rich coloring; this is where the flavor is.
The pellicle can also be used in stocks and sauces to enhance their flavor. It adds a unique depth of flavor that cannot be achieved with any other ingredient.
While some chefs and butchers may throw out the pellicle due to the mold that forms on 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, if you’re a fan of dry-aged beef, don’t discard the pellicle – try incorporating it into your dishes for an extra boost of flavor and texture.
Cooking With Dry-Aged Beef And The Pellicle
When it comes to cooking with dry-aged beef and the pellicle, there are a few things to keep in mind. First, it is important to remove the pellicle before cooking, as leaving it on can make it difficult to cook and result in a very dark and hard outer layer.
Once the pellicle is removed, you can trim any excess fat around the outside of the meat until you have clean, visible red meat. From there, you can cook the dry-aged beef as you would any other steak or roast.
One popular method for cooking dry-aged beef is to sear it in a hot pan or on a grill to create a flavorful crust on the outside while keeping the inside tender and juicy. It is also important to let the meat rest for a few minutes after cooking to allow the juices to redistribute throughout the meat.
When it comes to using the pellicle in cooking, it is important to keep in mind its strong flavor profile. Adding too much pellicle to a dish can overpower other flavors, so it is best used in moderation.
