Why Trim?

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3 weeks 4 days ago #15967 by Dryageluvr
Why Trim? was created by Dryageluvr
So I'm curious as to why you trim the outside of the finished product? Is there something wrong with it? Seems like a waste.

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3 weeks 4 days ago #15971 by RRP
Replied by RRP on topic Why Trim?
Some people do not trim, but most do not have a strong "constitution" and we would rather error on the safe side. I personally just skim the topmost layer which is typically very hard the longer you age the meat. I also have expressed my personal dismay of pictures where people have gone so overboard and trimmed back to what I call "grocery store red"! I mean - why bother aging the meat just to cut off the best? That is a real waste, so I'm on your side, Dryageluvr!
Ron

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