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I understand leaving the fat on to control the water loss as well as helping to minimize the ultimate loss of meat due to trimming. My point is each sub-primal should be examined for excessive exterior fat which I think of as hindrance to the aging. BTW I finally asked the meat guy what 2″ LIP meant on each rib eye package – his candid reply was 2″ of untrimmed fat! Most of that waste is what I trimmed off before aging.
BTW toasty – while I have your attention – what has been your experience and opinion on aging a sirloin which I am doing soon. It appears there is far more bulk to that meat so I wonder if it needs more time to age. Thanks!