56 Day Dry-Age Rib-eye Subprimal

[mahenryak]

Hello brothers and sisters. Basically, I went with the following cuts: cap of rib-eye, ribs, prime rib roast, and steaks. Plus, I opted to set aside some fat / stew meat to augment some other cooks in the future. For some reason I think I didn't take a picture of the cap of rib-eye. Maybe I'll follow up with a couple of pics tonight after dinner since that's what's on the menu for this evening.

P.S.
I was originally shooting for 63 days but due to plans next weekend I opted to process a little early.

 

[cowgirl]

Lookin' good!! :grin:

 

[SMOKE FREAK]

You know that's gotta be good...

 

[ssv3]

Looking sweet! Was waiting for this thread. :thumb:

 

[mahenryak]

Looking sweet! Was waiting for this thread. :thumb:

Thank you, SSV3. I was originally going to do the cowboy steak thing and then remembered your thread from a while back and decided to follow your plan (with the extra trimming so I could have some fat/stew meat). I'm not the best butcher in the world, as you can see, but I am still quite happy with the results.

 

[mahenryak]

And thank you Cowgirl and Smoke Freak.