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Ron PrattI 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!