The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Trimming › Trimming
First of all if you are only going to age the meat for 10 days you really are not going to get any noticeable benefit from That short of time. Just the same if 10 is all you want to do then I personally would leave what little bark had formed alone. The outer edge could be a little chewy, but not hard. As for restaurants not trimming I don’t have a clue, but I highly doubt it and besides they are more apt to go at least 21 days if not longer. I sense you regret losing any meat to trimming, but that is the trade off for the taste and tenderness achieved by aging…as the adage goes you can’t have it both ways. Ron