Track and predict the critical moisture evaporation curve of subprimals during the controlled desiccation process. Ficks law of diffusion dictates that water transport to the surface slows as the pellicle thickens, leading to non-linear yield loss.

Master Rule: Expect 15 to 20 percent total moisture loss by day 45, plus an additional 10 percent loss from trimming the hardened pellicle.

Configure Parameters

15 lbs
45 days

Calculated Targets

Final Trimmed Yield Weight
10.5 lbs
Estimated edible portion after evaporation and trimming.
Moisture Loss
2.5 lbs
Pellicle Trim Loss
2.0 lbs
Total Yield %
70%
A contextual tip that changes based on input values.

Expected Moisture Loss Over Time

Days Aged Moisture Loss % Flavor Profile
21 Days 10% Slightly concentrated, tenderized
30 Days 15% Nutty, earthy, very tender
45 Days 20% Mushroom, faint blue cheese, intense
60+ Days 25%+ Pungent, dense, profound funk

Precision Master Protocol

  1. 1
    Step 1: Weigh the raw subprimal and record the starting weight for yield tracking.
  2. 2
    Step 2: Place the cut on a wire rack in a dedicated refrigerator at 34 to 38 degrees Fahrenheit.
  3. 3
    Step 3: Ensure adequate airflow around all surfaces to prevent bacterial spoilage.
  4. 4
    Step 4: Age undisturbed for the target duration, checking only for foul odors.
  5. 5
    Step 5: Trim the dark, hardened exterior pellicle until bright red meat is exposed.
Build Your Custom Meat Box

Pasture-raised American Wagyu and heritage beef delivered ranch-direct to your door with zero antibiotics or added hormones.

Build Your Custom Box →