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April 3, 2015 at 4:10 am
#9095
Member
That’s approx the size of all the strip loins I have ever aged. What I keep track of is the number of days and the percentage of weight loss before trimming. The shortest I ever did was 21 days and that loss was 18%. After that all of my 35 and 45 day were all identical 21.4% losses! To me that must mean that is all the moisture a strip loin is going to give up! Meanwhile though between the 35 and 45 the meat itself has become more tender by natural dry aging. Ron