Quality grade did not affect (P>0.05) trim loss (Table 1), but aging method was highly significant (Pb0.0001, dried, brown lean surfaces and brownish fat). Both D and SB methods resulted in much higher (Pb 0.0001) trim loss (26.55% versus 24.05%, respectively) than W aging (3.53%), and SB aging resulted in greater (Pb0.05) trim loss than D aging (Table 1). This excessive trim loss required much more labor than for W aging.