You're right about the trim loss being painful. But I do want to gently push back on something. The wet aged roast probably wasn't actually aging at all during those 28 days. Once beef is vacuum sealed, the aging process basically stops. The enzymes that break down the meat need some oxygen exposure to work. So what you really had was 28 day dry aged versus 28 day just sitting in a bag not aging. That's probably why the flavor difference was so big. Wet aging does happen but it's mostly about moisture retention and a little tenderness from the meat's own enzymes working in a different way. A proper wet aged roast usually needs longer, like 45 days or more, to get any real flavor change. The dry aged one was actually doing its thing the whole time.

The specialist probably already knew three different groups looking to expand into that area before the listing even went live. General agents are just throwing spaghetti at the wall hoping something sticks.

My buddy did this exact thing with a roll from his sister's graduation. He was so mad he threw the camera in his glovebox and forgot about it for like three months. When he finally found it he just said screw it and developed the roll anyway. The whole thing looked like someone had dipped the frames in a really expired cherry popsicle, all pink and hazy on the edges. But you could still see her face clearly in the center and he actually ended up liking the look more than the other rolls he shot that day. Sometimes accidents just work out weird like that.

...and that study thing makes so much sense honestly. I remember trying to learn this project management tool at my old job, the one everyone swore was "super easy." First month I was just clicking around hoping something would work... ended up using a paper notebook half the time cause I was too embarrassed to ask. The lady training me could do everything in like 3 clicks and I'd be sitting there with 10 little windows open, no idea what I'd even done. Took me closer to 5 months before I could do basic stuff without looking up how...

The math on that "stretch a roast" plan never works out the way you think it will. That first meal is glorious and then you're basically eating ghost meat flavored broth for the next four days. Bean soup on day three is a real sign that you've hit the bottom of the grocery budget barrel. At least you got creative with the black beans instead of just drinking the watery leftovers straight from the pot. Next time just buy two roasts or admit defeat and get a $5 rotisserie chicken that actually lasts. Your wallet is lying to you if it says one pack of meat can feed a whole week.