Re:42 Day Prime Ribeye

[Scott Mark]

You mention “another 2.8 # in trim and fat” and charge that to dry-aging.

I don’t think that’s fair. Without dry-aging, would you have served that fat to your family and guests?

This is actually a very difficult issue: meats age and we decide to trim the meat, and maybe then we decide that a layer of fat should be removed. And — maybe if we’d gone straight to the grill we’d have left it all alone.

So – it’s neither simple nor straightforward to charge weight-reduction against aging and trimming.

It can happen that an exposed flat of meat is destroyed by the aging process. This can result in a flap of fat being discarded. But that flap would have been discarded in any case. Is it “fair” to charge this against the aging process?