Re:Refrigeration…Been thinking

C~W, question for you for sake of clarity and discussion…when you dry age single steaks for 5 to 7 days how much moisture is lost on a % basis? Then on top of that what is your preference on trimming? It just seems to me for people who trim back to red meat then the two faces of individually aged steaks are going to be brown and there will be more waste as compared to aging a full sub-primal and having to trim only the two end caps.

Your dedicated refrige sounds interesting and if I had the space I’d do the same, but it would have to be in my garage and that along with my lump charcoal horde might push my wife too far! :laugh: She just discovered my secret reserve of 120 pounds in my car trunk!