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Yes, I trimmed the dried fat heavily and I trimmed the non-fat brown meat portions down to the softer red meat, but as thinly as I could. It was a little tricky to trim the rib-eye. It has rib indentations that you have to follow. I probably lost a little more than I intended on some of the raised portions between the ribs. I sharpened my knife before I started, but I think a different type of knife might help. I’m thinking about getting a Forschner Cimeter. I’ve heard they are great on large pieces of meat.
Trimming more lightly will indeed be a challenge for me RRP. The dried outer “crust” just doesn’t feel or look very appetizing to me. But I think I’m up for the challenge, so thank you for it. If for some reason I find it unappealing after trying it, I can always trim it off the remaining steaks before grilling them. So it really won’t hurt to leave it on. (You see how I’m trying to talk myself into it?)
I’ll try it on my NY Strip and the Top Sirloin when they are done aging.