Had to choose between dry aging a ribeye for 30 vs 45 days last month

I went with 45 days for my first attempt and the flavor was incredible but I lost way more trim weight than I expected, like almost 20% - has anyone else had that much waste on longer aging?

2 comments

2 Comments

the_andrew24d ago

The 20% trim loss sounds about right for a 45 day age. I did a 60 day once and lost closer to 25% in the pellicle alone. That crust gets thick, and you have to cut it all off or it tastes like blue cheese in a bad way. People don't talk enough about how much weight goes away with the longer ages. It makes the meat way more expensive per pound in the end. Did you save the trim to render into tallow or grind for burgers?

the_jana24d ago

Oh, absolutely I saved the trim. Ground it up and told my wife it was a specialty blend so she wouldn't ask questions. Nothing says "premium steak night" like a burger that's been aging in the fridge for two weeks longer than the roast.