I made no effort to regulate humidity, which bounced around between 30 and 80% (greater at the start, lower as the aging progressed). I found that the more security you have, the better your last yield. Why does security from the outside matter when aging meat? It's because when you dry-age meat for any length of time that's enough to make a difference, the outside layers get entirely desiccated and must be trimmed away.
Here's what takes place when you try to age a 109 Export: See how much of that poor spinalis muscle has withered away and dried? I had to totally remove it prior to I found meat that I was able to cook beneath. And that is not meat you wish to squander.
Cut off the fat a bit more, along with the cut faces, and here's what we've got: The yield you get total up to basically the equivalent of a completely normal-sized roast. If you imagine your prime rib as a long cylinder, the only meat you in fact end up losing is from either end.
What Triggers Flavor Change? Don't believe everything you check out. That 30% figure is deceptive at best, and a straight-out lie at worst. Yes, https://midwest-specialists.callanexpert.live/foot-care/foot-doctor-kansas-city-kc-foot-care-thomas-bembynista-dpm-b61DqRovx holds true that if you dry-age an untrimmed, bone-in, fat-cap-intact prime rib, you'll end up losing about 30% of its total weight over the course of 21 to 30 days or so.