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Personally I like to cut the aged meat into individual steaks and then trim each – but only the outer most hard rind. That will leave a definite brown area – which is the most taste rewarding part as it becomes mellow and rich! The same with the fat.
If you trim clear back to what I call “grocery store red” then why did you bother aging it?
As for freezing afterward – that is fine and since the water content in the cells have been greatly reduced they freeze better and quicker. Freezer burn is also more unlikely since it is drier as well.