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Don – may I offer a compromise since you are aging a NY strip. That primal is thinner and I have found 28 to 35 days works better than say 45 days. Larger and thicker ones such as rib eyes and sirloins benefit from the 45 day IMO.
As for the trimming – keep in mind I seem to be in the minority here – I do skim cut the hardest exterior, but leave the rest on. After I grill my aged steaks I further trim my wife’s steaks as she does not care for the “rind” – while I do. I then save her trimmings and enjoy them cold – the toughness reminds me of dry beef jerky. Ron