The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › 1st attempt at aging a NY Stip..with pics! › 1st attempt at aging a NY Stip..with pics!
Jack, IMO trimming is a matter of personal choice. Yours look fine and were trimmed to the degree most people here do. Yes that meat looked marbled and nice for “choice”. What you are served in those high end steakhouses are prime, not choice, so it’s hardly fair to compare the two. OTOH you are a lot closer to having more tasty beef and tenderness from your aging efforts than had you just served that beef the night you brought it home. Once you placed them in a FoodSaver bag the aging stopped. One last suggestion is from my personal experience I have learned to grill my steaks to temperature and not to time. That really makes a big difference in the results. The lifetime investment in a Thermapen which reads instantaneously sure helps. Ron