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Clever me didn’t take before or after measurements – I was too excited, and just wanted to get into it !
I dry aged for 28 days. When I took it out, it had a lovely, rich, beefy smell (was tempting to start munching on it raw !), the colour, however, wasn’t a deep red – I’d say it was more akin to a cured meat (reddish brown).
The meat was ordered from an online butcher (at the time, didn’t find a local butcher that had the meat I wanted), and it arrived cryo vaced. Not sure how common it is, but a lot of primal cuts, when purchased here, seem to be trimmed (ie, ready to cut into steaks , with no excessive fat).
I did (later) find a butcher that sold the cuts I was after, but they too said that they arrive cryo-vaced from their supplier, already trimmed. I may purchase a smaller piece from them, and see how that dry age goes – those cuts, though trimmed, seemed to have a lot more fat content within the beef.