Continuing on my twice a year rib roast aging schedule.
I caught an Easter sale on prime rib (AAA grade). I told them i don't want it trimmed. They handed it over in the packer vacpac and knocked 15% off the already ridiculous price. About 27lbs.
After 48 days looks nasty
After triming off the dried layer
Cut 14 steaks out of it. Need to test it out....to make sure it didn't go bad.
Salt and pepper only. Fat tastes amazing too. Only left connective tissue on the plate.
48% yield.
I caught an Easter sale on prime rib (AAA grade). I told them i don't want it trimmed. They handed it over in the packer vacpac and knocked 15% off the already ridiculous price. About 27lbs.
After 48 days looks nasty
After triming off the dried layer
Cut 14 steaks out of it. Need to test it out....to make sure it didn't go bad.
Salt and pepper only. Fat tastes amazing too. Only left connective tissue on the plate.
48% yield.