Help and advice please.

  • Chbernat
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3 weeks 10 hours ago #15048 by Chbernat
Help and advice please. was created by Chbernat
So it is 30 days later. Smells ok and the outside is a little hard like it should be I think. There are tinny white little spots on it....is that ok
Trimmed about 1-8 of an inch all the way around till I felt no hard spots anymore. The question I have is do I have to trim to see red Or till all the exposed is gone? If the meat is dark in color and red in middle when I cut into steaks that ok?

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3 weeks 4 hours ago #15050 by RRP
Replied by RRP on topic Help and advice please.
You're fine! Those spots are on the surface only and not on inside the meat. I never trim more than that myself! After all why trim away all that delicious aged meat and fat to get back to what I call "grocery store red"? I mean why bother aging the meat if you're just going to do that! Enjoy your steaks!
Ron

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