Re:My first drybag-aged results – choice rib-eye

Ahhhh another believer! Glad to read your report and your organized record. I too have been keeping something aging all the time so as to build supply in my freezer. As one believer to another can I give you a challenge for your next one? It sounds like you trimmed fairly extensively like maybe clear back to red meat? I myself was challenged to go easy on the trimming as that’s where the real taste comes into play. Granted I trim the dried fat pretty much, but only the crustiest of the brown meat. I find it mellows in a sear and is tasty. Initially my wife trimmed around hers, but know she likes it as well.