I personally skim off the outermost harder, waxy-like surface, which reveals the darker brown layer underneath. To some folks that is an acquired taste, but it’s really what truly aged meat is meant to taste like. That layer BTW is rich and instead of being hard after grilling becomes very mellow and tasty. Besides if a family member doesn’t care for it after grilling they can always cut it off then. I’m just of the school that asks if you trim your dry aged meat back to “grocery store red” then why bother aging as you really are missing the best part!