A lot of steak lovers love dry-aged steak because it makes the flavor of the cut stronger and the meat so tender that it “melts-in-your-mouth.” As the meat dries out and loses its juices, the flavor gets stronger. As the fat oxidizes, enzymes and good bacteria break down the protein. These factors contribute to the meats Umami flavor and buttery tenderness.
The meat’s outside starts to turn a dark red that almost looks black during the dry-aging process, making a crust or bark. The technical name for this is the “pellicle. ” This pellicle protects the meat the same way a rind does with cheese. It holds in moisture during the aging process, helping to create its strong flavor and tenderness. Once the layer is removed, the internal transfer of moisture stops.
Leaving this on can make it hard to cook, and the food will get very dark and tough to chew.
You will need a very sharp knife since the outer layer tends to become thick and hard. Then, you’ll cut off the crust and any fat that’s on the outside of the meat until you can see clean red meat.
Dry aged beef is renowned for its incredibly rich, complex flavor and tender texture. But along with these desirable qualities comes the development of a thick, dried out outer layer known as the “bark.” This crusty covering leaves many wondering – can you eat the bark of dry aged beef? Or is it something that should be trimmed off and discarded?
In this article, we’ll explain everything you need to know about the bark on dry aged beef, including what it is, whether it’s safe to eat, how to prepare it, the potential benefits and risks, and more. Let’s dive in!
What is Dry Aged Beef?
Before getting into the specifics of the bark, it helps to understand what dry aged beef is in the first place. Dry aging is a process where whole primal cuts of beef are hung in a temperature and humidity controlled room for several weeks up to several months.
During this extended hanging time, natural enzymatic and microbial activity break down the beef’s connective tissues, resulting in enhanced tenderness and development of the signature dry aged flavor. The beef loses moisture on the surface, concentrating the taste, while the interior stays nice and moist.
The dry aging process allows flavor compounds to fully develop in the meat, creating an intense, beefy flavor unmatched by wet aged or store-bought beef. It’s a time and labor intensive process, which is why dry aged beef commands a higher price.
What is the Bark on Dry Aged Beef?
The “bark” refers to the dark, hardened outer layer that forms on the exterior of dry aged beef. It develops as the beef’s surface dries out. The technical term for this outer layer is the “pellicle.”
The pellicle can range from 1/8 to 1/4 inch thick depending on the length of aging It forms a protective crust, preventing moisture loss from the interior of the meat.
Since moisture evaporates from the surface during aging, the pellicle contains very little moisture. This concentrated, intensified beef flavor within the bark.
Is it Safe to Eat the Bark?
The pellicle is completely safe to eat. During proper dry aging, the surface of the beef is exposed to ultraviolet light, which kills any microbes or molds that could form. So while the bark may look unappetizing, it is not contaminated in any way.
Many high-end steakhouses serve dry aged steaks with the pellicle fully intact, leaving it up to the diner whether they want to trim some or all of it off before eating. The safety of the bark allows this flexibility.
Should You Eat the Bark?
Whether or not to eat the pellicle comes down to personal preference. Many dry ageing experts consider the bark a delicacy that absolutely should be consumed.
The intense umami flavors concentrated within the crust make it highly prized. The texture is also appealing to some, as it provides contrast to the tender interior of the beef.
However, some find it unappetizing or simply prefer the meat without the bark. If you fall into the latter camp, it’s perfectly fine to trim off some or all of the pellicle before eating your dry aged steak or roast.
There’s no right or wrong way when it comes to preferences! Taste a small piece of bark to decide if you enjoy it or not.
How to Prepare and Eat the Bark
If you do want to eat the bark of your dry aged beef, here are some tips for preparing and consuming it:
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Trim off any hard fat using a sharp knife to remove chunks of hard fat surrounding the pellicle. The fat may have an off flavor.
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Consider grinding it up to incorporate into burgers or chili, which makes the bark easier to chew.
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Simmer in stews or braises to help tenderize and infuse rich flavor.
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Sear and roast by cooking bark in a hot pan, then roasting in the oven until browned and crispy.
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Make stock by simmering the bark in water to extract concentrated beef flavor.
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Take small bites and chew thoroughly to safely enjoy the dense, intense beefiness.
With some preparation techniques and cautious biting, the bark can provide incredible beefiness and textural contrast.
Benefits of Eating the Bark
Beyond the obvious flavor benefits, the bark of dry aged beef offers other advantages:
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Concentrated nutrition with protein, iron, zinc, B vitamins, and antioxidants.
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Unique texture providing a crispy counterpoint to the tender meat interior.
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Utilizes the whole product, reducing food waste.
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Saves money since discarding the bark means losing money spent on that beef portion.
While not mandatory, sampling properly aged bark can offer a delicious dry aged beef experience.
Potential Risks of Eating the Bark
Of course, there are also some potential downsides to consuming the dried exterior layer:
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Difficult to chew with an ultra-dense, leathery bite.
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Unappetizing appearance that some find unappealing.
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Strong, potentially overpowering flavor intensity.
As mentioned earlier, personal preference dictates whether the intensity and texture suits your tastes. Start with a small sample to decide.
Tips for Cooking Dry Aged Beef With Bark
When cooking dry aged steaks, roasts or other cuts featuring the bark, keep these tips in mind:
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Sear over high heat to quickly brown and crisp the pellicle.
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Adjust heat to low or indirect to prevent burning while cooking the interior.
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Watch carefully as the crust can go from browned to burnt quickly if unattended.
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Serve with something creamy like mashed potatoes to balance the textures.
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Allow the meat to rest after cooking which slightly softens the bark.
With the right techniques, you can achieve perfectly cooked beef with a crispy bark.
Is Eating Bark Safe for Other Types of Meat?
While dry aged beef bark is safe when properly handled, use caution with other meats:
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Do not eat bark on fresh pork as it may harbor harmful bacteria. Always cook pork thoroughly.
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Ensure proper sanitation and curing for home dry aged or smoked meats to prevent contamination.
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Thoroughly cook and inspect wild game meat and bark to kill any potential parasites.
Only eat bark from reputable sources of commercial dry aged beef. Exercise caution with all other meats.
The bark on dry aged beef is totally edible if aged properly, providing intense flavor and textural contrast. While not mandatory, sampling the pellicle can offer a unique and delicious dry aged experience. However, you can trim the bark based on personal preference. Overall, enjoy this gourmet cut of meat however you prefer!
What Happens to the Trimmed Meat?
You might lose some meat when you trim it, but as long as the steak is aged right, you will be happy with the results. This is why a lot of restaurants, stores, and butchers charge more per pound than the average steak. Not only do you lose some of the product, but you also experience an enhanced steak flavor profile.
Due to the mold that grows on the dry-aged meat, most chefs and butchers will throw this waste away.
The pellicle can be free of bacteria and mold when aged in a dry-aging cooler with Himalayan salt, like The Aging Room Chamber. This means it is safe to eat. So, one of the most common uses for the pellicle is to make dry-aged burgers. It is also used in stocks and sauces to enhance the flavor.
What is dry aged beef? Since when is drier meat good?
FAQ
Can you eat dry age bark?
Can you eat the crust on dry aged beef?
Can you eat the pellicle from dry aged beef?
Why can’t you eat the pellicle?
What is a dry-aged steak?
Dry-aged steaks are beef that has been aged before eating, typically for about 30 days. The dry aging process, which emphasizes the ‘dry’ aspect, is a controlled decomposition process that keeps the meat in conditions that prevent it from spoiling while also pulling moisture out of it.
Is dry-aged beef safe to eat?
Dry-aged beef is safe to eat because it’s created with a controlled process in refrigerators that are free of harmful bacteria and keep cold, dry air circulating.
What is a dry-aged cut of beef?
A dry-aged cut of beef is the outer layer that forms during the aging process. It’s often discarded in processing because it becomes hard and dry, despite being meat and bacteria. This part of the beef is not typically consumed.
Is dry aging beef better?
Aged beef IS better. However, whether dry-aging beef over 30 days is better is subject to taste. We sell many premium cuts of beef that have been aged for 45+ days. They are delicious, much more intense, and significantly more expensive. From our experience, whether they are better is really a matter of preference.