The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › General Dry Aging Steak Questions › Peeling / Trimming the Pelico › Peeling / Trimming the Pelico
Not silly at all, Raycie! If I’m following your threads I believe you have dry aged that ribeye for 45 days…right? Trust me – no manual vegetable peeler will even phase 45 day bark!
Personally I have tried horizontal trimming and vertical one steak at a time trimming. While horizontal is quicker it creates what I call “over kill” meaning your ribeye sub-primal will not be uniform so you under trim some and over trim in other places.
The real problem that I “harp’ all the time is for newbies they tend to trim back to “grocery store red” losing all of the most tasty part of the meat they spent all that time aging!
Back to your question…when you opt for the vertical method then you have a FAR GREATER idea of what and where you are trimming.
Please be sure to post a follow up!