Hi From Ontario, Canada – 2 Questions

[LLOYD A CUPICCIA]

I can see dry aging a TRI TIP but not a hangar aka skirt which I believes from the diaphragm. After 28 days of dry aging a hangar you would end up trimming so much there would be nothing left. hangars/skirt steaks have so much flavor I don’t think Dry aging is necessary.

I love dry aging big prime subprimal cuts.