Why Trim?

[Ron Pratt]

Some people do not trim, but most do not have a strong “constitution” and we would rather error on the safe side. I personally just skim the topmost layer which is typically very hard the longer you age the meat. I also have expressed my personal dismay of pictures where people have gone so overboard and trimmed back to what I call “grocery store red”! I mean – why bother aging the meat just to cut off the best? That is a real waste, so I’m on your side, Dryageluvr!
Ron