The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › General Dry Aging Steak Questions › Full Blood WAGYU….Yummy!! › Re: Full Blood WAGYU….Yummy!!
Mark S. NixonIf the truth be known, I trim everyone’s steak but my own. As you well know, eggheads in general are an adventurous group where food is concerned, but many others are not. I want to serve my guests what they expect to see from me, a beautiful “looking” steak as well as a great tasting steak. It all goes back to the old saying, “We eat with our eyes first.” Dry aged steaks with the rind left on are not particularly appealing, so for guests, it comes off. 😉 My father, for example, was hesitant to even eat a dry-aged steak, just because it had been in the fridge 45 days, let alone served with a crusty rind on it. :laugh: