Freezing dry-aged steak: trimmed, or not?

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3 weeks 3 days ago #15268 by chrismariusb
Freezing dry-aged steak: trimmed, or not? was created by chrismariusb
I have a USDA choice grade boneless ribeye roast that I've been dry-aging for 45 days. I don't intend to serve the whole thing at once this time, so I'd like to cut it into steaks and freeze the ones we don't eat immediately.

Question is simple: should I trim the pellicle before freezing, or leave the pellicle on and trim the steaks when it's time to cook them?

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3 weeks 3 days ago - 3 weeks 3 days ago #15269 by RRP
To me since the meat has lost the moisture then freezing the dry aged steaks doesn't cause damage one way or the other so the call is yours IMO.
Ron
Last edit: 3 weeks 3 days ago by RRP.

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3 weeks 3 days ago #15270 by chrismariusb
Replied by chrismariusb on topic Freezing dry-aged steak: trimmed, or not?
Guess I'll trim them first, then. Can use the pellicles and fat for hamburger.

BTW that bone-in USDA Prime I aged for 28 days for my dad's birthday turned out fan-freaking-tastic if you remember me asking about the air in the bag a while back. Good lord that was some good steak.

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3 weeks 2 days ago #15274 by RRP
You said "Can use the pellicles and fat for hamburger"...just so you know UMAi Dry® Bag doesn't NOT recommend such use, but that's your meat hence your call.
Ron

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2 weeks 3 days ago #15310 by Adventureman
Replied by Adventureman on topic Freezing dry-aged steak: trimmed, or not?
I double vacuum seal all my surplus dry aged steaks and keep them frozen deep in my meat chest freezer at 15-20 below at that temp they will keep over a year.....

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