Trimmed part of dry aged meat

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7 months 4 weeks ago #14381 by Bodik
Trimmed part of dry aged meat was created by Bodik
Hi everyone.
I’m a bbq lover and found out UMAI bags, I finally made my rib-eye 45 days dry aged and very happy with the result. Now I’m trying 28 days to taste the difference.

My question is;

Can we use the trimmed part of the dry aged meat with any other cooking such as stir fry etc or shouldn’t bother at all?

Thanks
Bodik

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7 months 4 weeks ago #14384 by RRP
Replied by RRP on topic Trimmed part of dry aged meat
Welcome aboard! Suit yourself but my aging experiences for ribeye haven't been that beneficial at 28 days...45 seems to be the sweet spot.

As for using the trimmings we don't recommend using them for human consumption.
Ron

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7 months 4 weeks ago #14385 by Bodik
Replied by Bodik on topic Trimmed part of dry aged meat
Hi RRP
Thank you so much for the prompt feedback.

I loved my first experiment and will continue enjoying it.

Regards

Bodik

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