JD – The more you know and TRUST the appearance of dried aged beef then you will learn to appreciate the delicate difference which dry aging creates fo you. Unfortunately too often some people get the weird idea that that the dark layer of dry aged beef is “bad” WHICH it IS NOT! Then they proceed to trim it way back to what I call “grocery store red”. Stated bluntanly I always ask – then WHY did you dry age only to carve it away???