The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Trim Before or After Freezing? › Trim Before or After Freezing?
Greetings and welcome aboard! Curious how large are your two standing rib roasts? Bone in I assume. If you liked your NY strip loin at 35 days then I’d strongly suggest 45 days for those roasts since the meat is so much thicker by comparison. As for trimming before or after freezing that’s a coin flipper, though I personally would go for trimming before freezing. Glad to hear that you at least tried leaving some bark on and trying it. Granted it is an acquired taste, but I know some people love it (me LOL) and the dry aged fat is terrific! BTW I trim that outer layer of the fat just paper thin! Ron