Thread: Ageing vs. wastage

Is there a way to reduce how much meat you trim to waste after ageing?

I age my meat in an old fridge, ideally around 7 days, but I’ll pull it when it starts growing white fuzz. I’m losing an awful lot when I trim, around 30 - 50%. It’s particularly galling on thinner cuts like backstraps of smaller animals.

Yeah, I’m fairly fussy but need to be for the wife & three daughters to appreciate it.

I try to carry hindquarters out & age them whole because I definitely lose less meat that way, but it depends how far I have to walk. I’ve heard about wet ageing but don’t have a vacuum sealer and we try to minimise our plastic use anyway.

Do you guys have any tips, or is that just to be expected?