Talked to an old-school butcher who turned me around on dry aging

I was over at a shop in Portland last Thursday helping out, and this guy who's been cutting for 40 years watched me trim a dry-aged ribeye. He said I was taking off way too much pellicle and throwing away good meat. He showed me his method where you only take off the hard crust and leave the softer part underneath, and man, I felt dumb for wasting so much product over the last 6 months. It hit different because I always thought you had to cut it all off to be safe, but he proved with his own setup that it's not necessary. Has anyone else had an old-timer show them a trick that completely changed how you do a basic cut?

2 comments

2 Comments

lee7212d ago

So after he trimmed it, did the flavor hold up as good as cutting it all off?

grant_hart11d ago

Is the trim job the whole reason it worked or was it just good quality to start with? Hard to tell without tasting both.