The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Size of dry age project › Size of dry age project
The result of dry aging creates a dark, hardened “crust” on the meat. Some people new to aging usually will find the appearance unappetizing and will trim off the entire outer “crust”. Because of this If you trim excessively to get back to what I call “grocery store red” you may end up throwing away a good amount of delicious dried meat. Therefore if you are to start with say only a 2 or 3 pound piece your effort and expense may not seem to be worth the while. BTW normal shrinkage in weight will be between 18 and 22 percent, besides your trimming waste loss.
Do you have space in a freezer so that you can start with a larger piece of meat and then freeze your steaks?