Re:42 Day Prime Ribeye

[Steven Almas]

I understand that even without dry aging, there would be some trim loss when cutting steaks out of a primal, but that was never really the point. I was just calculating my final cost regards of the process. I paid for that fat whether it was dry aged or not and it has to be factored into my final cost…that’s all I was doing. In fact, I may have been able to use some of that fat for grinding hamburgers, but because of the dry age process I can’t. How do you quantify that amount, I have no idea, but I do know what I paid per pound before and after the process.