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Scott MarkYes, I think that’s possibly the most efficient thing. Dry-age a whole strip loin or ribeye. Cut into steaks. Trim (whatever you call it; the stuff that’s too strong for anyone but RRP to eat) from the perimeter of the steak. Vacuum seal for later. That’s what I’m doing. And sometimes I end up vacuum sealing for holding / freezing and then later seasoning and then vacuum sealing AGAIN for sous vide. But it works out. Every time guests tell me “I think this is the best beef I’ve ever tasted” I feel like I’ve done something right. Granted – take that with a grain of salt. I endeavor to liquor them up pretty heavily beforehand. Sometimes they go for it, sometimes not.
Toasty