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I made no attempt to manage humidity, which bounced around between 30 and 80% (greater at the start, lower as the aging advanced).  This Is Cool  found that the more protection you have, the much better your final 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 adequate to make a difference, the outside layers get completely desiccated and need to be trimmed away.

Here's what happens when you try to age a 109 Export: See just how much of that bad spinalis muscle has withered away and dried? I needed to completely remove it prior to I found meat that I was able to cook below. And that is not meat you want to squander.

Trim off the fat a bit more, in addition to the cut deals with, and here's what we have actually got: The yield you get total up to basically the equivalent of a totally normal-sized roast. If you picture your prime rib as a long cylinder, the only meat you in fact wind up losing is from either end.

What Triggers Flavor Change? Don't believe whatever you check out. That 30% figure is misleading at best, and an outright lie at worst. Yes, it's real that if you dry-age an untrimmed, bone-in, fat-cap-intact prime rib, you'll wind up losing about 30% of its total weight over the course of 21 to 1 month or so.