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Here’s some other points to consider. You mentioned the meat was graded as choice, which while good is not prime like the expensive steak houses served you. I bet your individual steaks at the good places probably cost as much as 50% of the amount that you paid for that whole sub-primal that you aged – right?
Also 24 days for a thick chunk of meat like a rib eye is just too short in my book and needs to go at least 35 days in a Drybag though my personal preference is 45 days.
You also compared your wet aged that went 35 days to the 24 day one in the Drybag…I’m not sure that was a fair comparison.
…and lastly you reported a total of 35% loss after aging and trimming out the aged piece. That tells me you trimmed back to grocery store red as I call it. Personally that tells me after the effort to attain the taste of dry aged beef you threw it away.