Re:Question

[Ron Pratt]

In my zeal last night I mislead you so I apologize. First to answer your question – the trimmed aged meat will have those desired attributes of a more dense meat with greater taste due to the reduction of water content and more tenderness than an un-aged steak. Granted the hardest of the outer layer of meat will look unappetizing and may cause you to trim back to what you feel a raw steak should look like…however, I have found that a less severe trimming which leaves some of the dark color and spots actually mellow during the sear and are quite tasty. I admit it’s a personal thing.