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Tony ErneI will very rarely eat non-dry aged beef again. I say rarely because I may need to eat a regular non-aged steak because of poor planning on my part. I now have 30+ steaks on hand so I can eat meat quite often. I have two primal dry aging, with two week spacing.
The truth as I see it is to check all weights. The starting weight, the trimming (bark) weight, the trimming of (excess) fat weight, the water (loss) weight, and finally the steak weight you will eat. Subtract all the weight from your start weight and you will see a very big difference on what other posters claim as a weight loss. Most claim only water loss it’s a lot more than water. Compare apples to apples the weight of all components changes everything.