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Al, if you have read any of my posts I’m a real proponent for not trimming back to “grocery store red”. I mean you went to all the effort to dry age it and then trim off the best part IMHO. Granted you want to remove the outer most hard layer as it is tough and chewy. OTOH I trim lighter than most and personally I like the taste since after grilling that part of the meat mellows and takes on a rich beefy taste. I know not everyone believes me – so I just say for kicks and giggles why not go light trimming one steak and try it? Even if you don’t like it after grilling you can still trim if off before eating the rest of the steak! What do you have to lose accepting my friendly challenge?
Now as for how to trim…it is my personal experience that trimming the meat the full length means you may cut off way too much good meat as the fat layer will vary. While it takes a little longer I prefer to steak out my meat and then trim around each steak one by one. so what if it takes 30 minutes longer than trying to speed it up by a quick easy trim all at once…after all you have patiently waited weeks now so what is another 20 to 30 minutes of effort.
Be sure to post some pictures! Ron
PS yes your dog will love the trimmings, but I’d limit the amount you give Fido if he/she is a gulper!