Old timer at the shop changed my mind about dry aging trim

I used to think keeping the fat cap thick during dry aging was a waste. Then a retired butcher named Sal came into the shop in Buffalo, pointed at my strip loin, and said 'son, that fat is flavor insurance.' Now I leave a full quarter inch on every primal. Anyone else ever get advice from a veteran that flipped your whole process?

3 comments

3 Comments

luna_wright3d ago

Sal knew his stuff. That's the kind of advice you can't buy.

miller.rowan3d agoMost Upvoted

Free advice is free for a reason though.

piper7792d ago

Man, @luna_wright is right that you can't buy that kind of wisdom. Sal's tip about the fat cap is exactly the kind of thing that separates good results from great ones, especially since that fat renders and keeps moisture locked in during the whole aging process. I learned the hard way that trimming too early just leaves you with dry, tough meat no matter how long you wait.