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Well, since you only want “someone with real scientific knowledge to chime in, and offer any literature (no speculation please!!!).” then you might want to research it yourself on the internet.
Also since you said” (no one wants to lose 25% shrinkage of meat that is $50/pound wholesale, or the time it takes to age it, or the further loss of trimming…). Very curious what the experience members think!”
That 25% shrinkage is tasteless water! I know people who feel it is a sin to trim any of the exterior since once grilled that exterior is quite tasty. I suppose if you are selling the meat in a steakhouse by the pound then charging for water makes for jingle in the cash register. OTOH the good steakhouses serve dry aged beef and sell it for a premium since the taste is so far superior.
Ron – not an owner, nor employee here – just a moderator.