Dry Age Smell

[Ron Pratt]

Well, I can assure of this – that if the meat is bright red then you trimmed away the aged meat – like why bother dry aging?

As long as you were aging it in a modern frost free refrigerator that was opened on a daily basis and not some old refrigerator in your basement to garage or one of this tiny dormitory refrigerators then you were probably just fine!
Ron