Trimming prior to cooking

[Ron Pratt]

I only trim the hard outer most leathery skin. That means my trimmed aged meat is still dark brown. Here I go on my soap box now…why age your meat for 45 days only to trim off all that goodness to get back to “grocery store red”? Why even bother aging if you are going to toss the best part? When grilled that dark will turn delicious and the fat is a wonderful mellow! Honestly it has only been in the last few years that the commercially aged beef was trimmed at all! Ron