Ending weight just shy of 14 lbs, The batteries in my digital scales went dead, so I had to break out ol' trusty rusty!
Here is the bottom side out of the bag. There is no bad smells at all or any visible mold. Just darker.
Trimming. When I do this again, I think I will trim off the in-between the rib bone meat before-hand to make this flat and easier to trim. I can use that trim before, but now that was all waste.
I really didn't need to trim off very much. Just the hard darker outer surface. More like shaving it than trimming it. Just getting around the uneven surface where the ribs were was the most tedious/
Ended up with 12 steaks each 1-1/2" thick.
2 lbs of trim total after subtracting the weight of the bowl.
And thank you to Lisa Bilotta @ vacuumsealersunlimited.com and Dirtsailor for the VacMaster Pro 380 recommendation, I am LOVING my new sealer! This thing is so FAST and POWERFUL!
So now.... for the final taste test, that will be forthcoming. As badly as I wanted to enjoy one of these yesterday, I already had some SL ribs planned that were going that turned out really good too! (Al's never fail method) braised in hippie juice! Stand by for a plated shot of steak. I think I will do a simple scant salt, pepper and garlic over lump oak charcoal with Kiawe chunks. ...or possibly Sous Vide for a couple hours at 135' and pan sear or torch.... hmmm...