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Hello everybody – may I jump in here as I probably am the root cause of the per pound cost threads mentioned over the 1.5 years this forum as been active.
Permit me to bear my soul and background. I am what some people call a “bean counter” – yes an accountant and for 27 years worked in banking in the positions of auditor, controller, CFO, and treasurer. My way of life dealt with cost containment besides projecting revenues and expenditures.
Early on here I started posting what I thought could be helpful real life dry aging experiences which I admit had a bean counter slant to them. Initial weight, cost, trimmed weight and stated both in terms of dollars and percentages. Forgive me, but I guess I do get some satisfaction in knowing what my final cost was so I can crow to myself I suppose to what I saved compared to buying commercially dry aged beef…if that’s a sin or worthy of getting sideways on this forum then so be it…let’s find something else to chatter about -OK?