The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › UMAi Dry® Forum Questions › General Questions › Prepping cuts of meat for dry aging › Re:Prepping cuts of meat for dry aging
The only thing I do is trim off that “hard fat rind” if still present and then if the softer white fat layer is still heavy I typically trim some of that off too. Just keep it mind that the fat also ages and fat of course is what gives meat the great taste so don’t go overboard. The other thing I try to avoid is rinsing the primal under tap water as you may introduce bacteria! As for the silver skin I leave that on.