Re:Prepping cuts of meat for dry aging

[Ron Pratt]

fleyha2191 wrote:

quote :

Is there anything you should do? Should you remove the silver skin and do any fat trimming before you age or wait until you’re ready to cook them?

Thanks

Guess I’m a bit slow, but it just hit me that the only “silver skin” on a large piece of beef is that membrane on a tenderloin. Are you planning to try to age a beef tenderloin? If I were you I wouldn’t! Even if you have already sealed it I wouldn’t let it go more than 3 or 5 days at the most. A tenderloin is just that – already TENDER since it’s a muscle that doesn’t do much work. Sorry about my slowness!