Some of you may remember the whole bone in ribeye I started dry aging in December. I had planned on 45 days but couldn't get to the hacking and packing until day 53 which was tonight.
I've done a few in the past but i processed this a little different as opposed to just cutting it into cowboy steaks.
Some stats if you care:
17lb 7oz ribeye
15lb 2oz pre-trim
13lb 4oz total yield
4lb 3oz total loss (weight and trim)
$8.99/lb pre dry age
$11.82/lb post dry age
Here's the BREAKDOWN so to speak:
Started with a 17lb 7oz CAB Prime bone in ribeye subprimal
Umai bagged to dry age in
At Day 53
First I removed the membrane
Trimmed the desiccated outer "shell" starting fat cap side
Worked my way around
Cut it into a 3 bone loin-end and a 4 bone chuck-end
Awesome marbling but pics don't do it justice. The lighting screws up the wagyu-like veins of fat that are more visible in person.
The chuck-end being broken down as follows
Removed the bones first
Ribs for BBQ
Next I removed the ribeye cap (spinalis dorsi) by simply pulling it. A lot of places sell these separate now and it definitely is one of the best parts of the ribeye. I'm cooking that "separate" obviously. :thumb:
Then I cut the "eye: into six 1 1/2" steaks
And of course the BREAKDOWN consisting of:
A 3 bone loin-end prime rib
6 eye steaks
1 ribeye cap
4 bone rack of of ribs
The precious prime rib for Easter :hungry:
Packed and ready to get labeled
Thanks for looking!
I've done a few in the past but i processed this a little different as opposed to just cutting it into cowboy steaks.
Some stats if you care:
17lb 7oz ribeye
15lb 2oz pre-trim
13lb 4oz total yield
4lb 3oz total loss (weight and trim)
$8.99/lb pre dry age
$11.82/lb post dry age
Here's the BREAKDOWN so to speak:
Started with a 17lb 7oz CAB Prime bone in ribeye subprimal
Umai bagged to dry age in
At Day 53
First I removed the membrane
Trimmed the desiccated outer "shell" starting fat cap side
Worked my way around
Cut it into a 3 bone loin-end and a 4 bone chuck-end
Awesome marbling but pics don't do it justice. The lighting screws up the wagyu-like veins of fat that are more visible in person.
The chuck-end being broken down as follows
Removed the bones first
Ribs for BBQ
Next I removed the ribeye cap (spinalis dorsi) by simply pulling it. A lot of places sell these separate now and it definitely is one of the best parts of the ribeye. I'm cooking that "separate" obviously. :thumb:
Then I cut the "eye: into six 1 1/2" steaks
And of course the BREAKDOWN consisting of:
A 3 bone loin-end prime rib
6 eye steaks
1 ribeye cap
4 bone rack of of ribs
The precious prime rib for Easter :hungry:
Packed and ready to get labeled
Thanks for looking!
