Dry-age crust can become a controlled flavour ingredient rather than trim loss

The crust trimmed from dry-aged beef does not necessarily have to remain a processing loss. Researchers associated with the University of Arkansas report work in which crust from dry-aged beef loins was freeze-dried, milled and incorporated into ground-beef patties. The purpose was not simply to create a new recipe, but to determine whether this material retains useful technological and sensory functions.