RRP wrote:
[quote]you’re correct in the name – just seems like when a butcher shop sells a solid chunk they refer to it as prime rib when it in fact probably isn’t even prime, but choice. Yet in the same meat case when they sell the same meat cut into individual steaks they label them rib eye steaks!
quote]
So I followed the same rational with this piece of rib eye I aged 45 days. I cut two large pieces which I’ll serve as “prime rib” and then 4 steaks that I’ll serve as rib eye steaks!
BTW last night we had a couple New York strips I aged back in October for 21 days that I then sealed in Food Saver bags for the freezer and were they delicious! I think your plan for a strip is excellent as it seems to me the thinner sub-primal ages more thoroughly. Good luck!