The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › First Attempt, Prime Rib Eye FINISHED! › Re:First Attempt, Prime Rib Eye FINISHED!
Ron PrattI repeat – it’s a personal thing, but MUCH of the reason you dry aged was lost when you trimmed all the way back to red. Granted the aging makes it more tender, but the really intensely tasty part was trashed…sort of like why bother – especially since you started out with prime in the first place.
As for trimming if there is a hard fat cap to begin with I will trim that before ever going in the bag. The reason commercial agers who have special rooms leave the hard fat on is to control the drying whereas the DrybagSteak product is doing that slow moisture release for you, hence that hard cap is not needed and hinders your aging IMO!
As for trimming after aging I “steak out” my aged primal and then trim each steak individually. Reason is with a boneless piece there are peaks and valleys and trimming the whole thing before steaking out loses some otherwise fine meat.
Ron