Step 4: Trim off dried crust. Started with a 8 lb slab. After the moisture loss and trim from the dry aging process, I am left with just over 5 lbs. Notice the intense, deep purple color of the beef compared to the light pink I started with.
Accounting for the 3 lbs I lost during the dry aging process, I estimate that I paid about ~$18/lb to dry age my own beef, which is easily at least half the price of buying it that way.
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This looks so good. Dry aged meat is the best.
