- Steps for fabricating a dry aged bone in strip loin:
- Cut away the feather from the finger bones at an angle using the band saw
4. Cut away the flat feather bones the length of the loin.
5. Cut around the small "button"bones at the end of each finger bone and lift using finger.
6. Cut up and underneath each flat finger bone peeling them out one at a time.
7. Trim off all severly aged crust and mold including the ends.
8. Trim fat and collagen bands to desired thickness. Be sure to trim all moldy fat off. Also occassionally there will be "hook" holes if the meat was not hung in the right spot while aging. These need to be cut out even if part of the eye is damaged. Hook holes will harbor mold and bacteria.
These striploins went as roasts to the CIA annual board of directors meeting and I got a chance to test it out. Fantastic! The flavor was deep and rich. Although dry aged is more expensive you don't need as much on the plate.
Thanks to my class for doing a fine job of cutting these. I was paranoid at first but they showed the attention to detail that is what makes our students a pleasure to work with.