Genius or Mad Scientist? Aging Japanese A5 Wagyu

[bill]

What color is Canada’s money anyways i’m guessing its not green.

I know on this forum people talk about Aging 45 days 60 days but I am choosing to age this piece for 15 days. The different days of aging i have tried are… 14-21-28-45. I don’t know if this is a personal preference or not but i find the 45 day a bit too dry or another description would be less juicy then aging it for fewer days but the meat has a more musky taste for longer aging. I know that the longer you age the more tender it becomes but since this piece of meat is already so tender my objective is more to have it develop a more enhanced beefy flavor. In all the different things I have read about aging all you need is roughly 14 days to get the flavor the rest of it is tenderness. Putting a 10lb rib eye into a bag to have it age for 45 days I think for me is overkill…because of this photo

http://www.nytimes.com/interactive/2008/12/22/nyregion/20081222-rooms-pano.html?_r=0

Not sure how many of you are familar with Peter Lugers in NYC but hands down one of the best steak places I’ve ever been to. Their chunks of meat is like 1/3 of the whole cow which I think may justify them aging it for more than 45 days or more. My sweet spot of aging is in the 14-21 day range for USDA Prime but thats just my opinion.

Ohh yeah and the last reason for not aging Wagyu 45 days is because the trimming of the beef alone would probably cost me 50$ or more worth of dried out beef.