I had a steer done a couple of months ago and had them keep the loins and ribeye primals whole. They've been dry aging in my big cooler for 45 days so I started breaking them down and vac'ing for the freezer.
This what is normally called a NY strip as the tenderloin has been removed.
Ready to be vac'd and frozen.
A couple of the ribeyes.
No idea how they would grade but the steer was 1540#'s so maybe prime?
Might see if Phil would want to use the last pic to use as a fund raiser for donation to the Brethren. I'll flash freeze them, ship overnight to the high bidder if he's interested in doing so.
This what is normally called a NY strip as the tenderloin has been removed.
Ready to be vac'd and frozen.
A couple of the ribeyes.
No idea how they would grade but the steer was 1540#'s so maybe prime?
Might see if Phil would want to use the last pic to use as a fund raiser for donation to the Brethren. I'll flash freeze them, ship overnight to the high bidder if he's interested in doing so.