The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › A few general questions › Re:A few general questions
I hear ya! Here’s a picture to support my preference!
The other reason this works for me is as you will learn the fat layer thickness varies from one end to the other. Just making one long lateral cut can scalp the meat in some spots wasting that precious meat needlessly! After 45 days in my refrig I get to feel like I know it by name so trimming becomes a ritual or right of passage so I treat it with respect! :laugh: