IN CRUST WE TRUST

Meat matured in the Dry Ager is known for its rich flavor and tender texture, but there's more to be enjoyed than just the meat itself. One often overlooked component is the pellicle or “crust” that forms on the outside of the meat during the aging process. This flavorful and nutritious layer can be used in a variety of ways to add depth and complexity to your dishes. While the pellicle cannot be used if mold has developed on the exterior of the meat, the Dry Ager cabinet can produce a mold-free pellicle thanks to our UVC active sterilization system. The crust is then suitable to be used in a variety of ways. Read on for some of our favorite ways to utilize that perfect pellicle!

Render it down for cooking
The fat that accumulates in the pellicle can be rendered down and used for cooking. This rich, beefy fat is perfect for frying potatoes, sautéing vegetables, or even as a base for making gravy.

Make a stock
The pellicle can also be used to make a flavorful stock. Simply add it to a pot of water with some vegetables and herbs, and simmer for several hours. The resulting stock will be rich and beefy, perfect for making soups, stews, and sauces.

Use it as a seasoning
The pellicle is packed with flavor, so why not use it as a seasoning for other dishes? Grind it up in a spice grinder and use it as a rub for steak, or sprinkle it on roasted vegetables for an extra boost of umami.

Use it as a garnish
The pellicle can be used as a garnish for your dishes. Cut it into thin strips and use it to top off a steak or a bowl of soup, or chop it up and sprinkle it over a salad.

Grind it into burgers
After trimming the pellicle from the beef, chop it finely with a knife or grind it in a meat grinder before mixing it into your ground beef. The pellicle adds moisture and flavor to the burgers, making them more delicious and juicy than regular burgers. Form the patties and cook them as you normally would to enjoy an even beefier burger.

The pellicle from dry aged meat is a versatile and flavorful ingredient that should not be wasted, but rather utilized to even further elevate your craft and culinary creativity. Whether you render it down for cooking, use it to make stock, or grind it into a seasoning, there are many different ways to incorporate this delicious ingredient into your recipes. Next time you're enjoying a dry aged steak, don't forget to trust the crust and save that pellicle!

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