Re:Bag came loose – Mold?

[Alex]

I must not understand this correctly. If I trim back to red meat I am still getting dry aged steak. Just because its not hard and crusty doesnt mean its not aged does it?

So if my understanding is correct then you would think its better to age separate steaks instead of the whole subprimal? That would give you more surface area to age as both faces of the steak would age?