>>8156321
I'm not a meat expert, why is the filename 30 day ribeye? Did they age it somewhere for 30 days?
Why do they trim the brown parts? Is it because it's not good enough? If you don't want your fresh meat to turn brown like that, why age it for 30 days then? I honestly don't know what the motivation / result of aging beef is about. Fermentation, drying, dough settling, etc. I can get. I don't get what people are supposed to be doing with beef and/or what is considered good practice.
Also people usually give me a copy of the beef chart and rattle off names of regions and shit but I never really had anyone actually demonstrate the difference in meat to me so to me it all tastes the same. And then this lack of intuition really sucks because people would be rambling about recipes and cuts of beef and I'd just sit there confused like an idiot because I don't know what they're talking about. Looking it up by myself doesn't help either because I can't get a good association between cuts of meat and taste and texture in my head and it all just flows out the moment I stop thinking about it.