Why so much loss/tiny?

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9 months 2 weeks ago #15197 by HunteR7411
Why so much loss/tiny? was created by HunteR7411
This is my 4th attempt of dry aging and each time I seem to have a ton of loss! The pictures below are a choice grade boneless ribeye dry aged for 55 days. They're like strip steaks now and after trimming I had to cut them thick to have something there! No french portions here!





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9 months 2 weeks ago #15204 by RRP
Replied by RRP on topic Why so much loss/tiny?
That is the thinest Ribeye I have ever seen! It's a shame you don't have a picture of the sub-primal before you started the aging process. Dry aging does not shrink (flatten) meat in that fashion.
Ron

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9 months 1 week ago - 9 months 1 week ago #15207 by Schnabelj
Replied by Schnabelj on topic Why so much loss/tiny?
Mine looks the same way. It is a grass fed ribeye which makes me think that's why it is smaller. Since it is so thin would you recommend only going 21 days to avoid a lot of loss like you said. I was originally going for 30 days. I am 17 days in so far. How was the flavor on it since you aged it so long and it was thin?
Last edit: 9 months 1 week ago by Schnabelj.

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