The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Commando is going good › Re:Commando is going good
March 1, 2011 at 3:17 am
#4598
Ron PrattMember
hmmm, I’m on record here as well as on other boards about either no or light trimming, but with all your green commando meat I would be trimming heavily and eating VERY cautiously! And I mean that about MY consumption ONLY – not sure I’d subject my wife to that!
BTW on another board I follow closely a fellow who I respect posted a long thread about a rib eye that he aged commando style for 100 days and it had NO green! PLEASE proceed with common sense and let your nose guide you!