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Thanks for the insulting response. If you are a representative of UMAi then I just left a message for you telling you what I think of being criticized this way.
My ribeye was 9 lbs after 45 day aging, over 11 lbs before. I am not a butcher, I am a retired soldier and I don’t know why you have to be an expert at picking out meat when buying from a reputable company in a bagged condition. No, I didn’t realize the fat cap was that large and I am not sure how to tell even now, but think you are way over the line in criticizing me.
I did not over trim. My steaks have more outside fat on them that the steaks do in the pictures Rocky posted of his 38 day aged ribeye. I trimmed off 4 lbs 6 oz of fat and rind, leaving 4 lbs 10 oz of meat with a large fat layer running through each steak that left me believing I have about 3 lbs of actual meat. And your comment is there is more to this story? Do you really think you are helping me with that? What exactly is your idea of a learning curve? I see a lot of people have read this posting and no doubt been amused by your last comments. I hope they are equally amused by mine. I hope there are other moderators if I ever need assistance again because you do not impress me nearly as much as you impress yourself.