It looks like you're new here. If you want to get involved, click one of these buttons!
I'm sure you'll correct me if I'm wrong but isn't the outside dried up meat the "aged beef"? Trimming it seems like your cutting off the aged meat to get to much lesser aged meat. I've got a ribeye 3 wks into the process and I was just planning on slicing and cooking.
the price at whole foods seemed reasonable 18-25 or so per lb of dry aged beef... looked like they aged it for 21-30 days or so.
I've been tempted to do my own, but my wife doesn't like ribeyes so would have to do a strip... but I prefer ribeyes...