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I left all of the fat on during the aging process. I trimmed everything after I aged it. I began the aging process late Monday night and prepared the steaks today at 2pm. I followed the herb recipe on the back of the UMAi card.
Before I aged the tenderloin I had to chop off part of it so that I could fit it into the bag. I cooked up those bits with salt and pepper. I noticed a difference in flavor after the aging process. I didnt even have to salt the aged steaks that much. I was very pleased with the results. I used a choice tenderloin from Costco. Prime strip loin next time.