need input for improvement

  • pafonso00
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4 weeks 1 day ago #15501 by pafonso00
need input for improvement was created by pafonso00
hello,

need your opinions on this, 60 days dry aged all looked ok apparently. good quality meat before dry aging, but it feels too dry after aging, was it too long? for this piece size? should i have trimmed more after?

check out the pictures and let me know.
photos.app.goo.gl/PBTT7BWhA2Byewod9

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4 weeks 4 hours ago #15506 by RRP
Replied by RRP on topic need input for improvement
Well, Sir, the answer lies in how they tasted after cooking as 60 days isn't necessarily too long. From the pictures though that meat had very little marbling. Marbling in itself means more taste and especially with dry aged meat. As for "should i have trimmed more"...personally you trimmed way too much! You trimmed off the tasty aged part!

Just remember that dry aged meat cooks MUCH faster than non-dry aged and you can ruin the meat by over cooking it. The best bet is to cook to temperature and never cook to time.
Ron

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