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May 15, 2016 at 6:21 pm
#10342
Ron Pratt
Member
Sorry to hear your report – but can I be perfectly frank with you? You spent 45 days aging that meat and then you trimmed off 4 pounds or 25%??? Really – you trimmed away the goodness and most of your effort! Too late now, but you threw away the rich taste of aged beef by trimming back to what I call “grocery store red”. When I trim I actually am skimming the outer most tough layer. My trimming loss is negligible and even aged fat is so delicious. Just my .02 worth. Ron