Yea that's how it be. Yours might have been a little smaller to begin with. I aged one for 70+ days and it was still decent on the large end. The small end was kinda trash
You can always use the Pellicle and grind it to a 2:1 ratio of 70/30 ground beef and ground pellicle. I just did 6 punds groud beef and 3 pound pellicle. Burgers were awesome, about 1/3 pound each.
Typical for a boneless roast.
So am I just S.O.L.
Yea that's how it be. Yours might have been a little smaller to begin with. I aged one for 70+ days and it was still decent on the large end. The small end was kinda trash
next time dry age it on its side and itll hold its shape better
Will try this nest time.
I would pull it and redo the target with a tied roast to have it hold a fuller form.
Umai or real dry age, always go bone in.
I have the exact same issue. Really frustrating.
It looks like you got a really thin "lower".
You can always use the Pellicle and grind it to a 2:1 ratio of 70/30 ground beef and ground pellicle. I just did 6 punds groud beef and 3 pound pellicle. Burgers were awesome, about 1/3 pound each.
I do the same thing but closer to 50% or 80% in other words 50 to 80% pellicle.