share, it’s best to assume the worst The other drawback to wet-aging is that it can’t be done for as long as dry-aging It seems counterintuitive, considering that a wet-aged hunk of meat is largely protected by the outside environment But if even a smidge of harmful anaerobic bacteria makes its way into that bag, the meat will rot inside its cover, though giving no indication that it’s done so until you open it up KNIFE SKILLS: Trimming Aged Beef STEP 1: PEEL OFF THE FAT Start by peeling off the outer fat cap Since it was already removed once during butchering, this should be a pretty simple process ...KNIFE SKILLS: Trimming Aged Beef STEP 1: PEEL OFF THE FAT Start by peeling off the outer fat cap Since it was already removed once during butchering, this should be a pretty