Beef Rib VS Boneless Beef Rib

Mike – those per pound prices are about normal for me, but you know your market place better than me. Personally I avoid the bone-in – simply because the bone side plus the usual membrane hinders the dry aging process in a Drybag. Besides that after aging you have to have the tools necessary to cut through the bones or at least whack away at them. Lastly why buy the bones unless you want to give them all to Fido! 😉 Ron

As long as it stays cold and sealed in the cryovac you’ll be fine – in fact while it is sealed in there it is actually being wet aged. The sell date normally stamped on the bag at most places in the USA is just a guideline that the meat will continue to appeal to the mass public before it starts to lose it’s bloom. I even know some people who only buy the packages that are beyond expiration in order to save some money – plus to them the wet aging enhances the meat somewhat before then transferring from the cryovac bag to the DrybagSteak product.

I’d leave it in the cryovac until you have received your shipment of Drybags and then transfer – especially this first one and here’s my thinking why. That way you will remember or can even take a picture of the color of the meat going in and then as it progresses in the Drybag as it ages. The red will start to fade, then darken and by the end it will be quite mahogany red or darker.

Busted! :laugh: I buy almost nothing but stuff that’s being binned out due to the sell-by date. With almost every meat except chicken you still have quite a while to use the product before it loses much quality.