First Boneless Ribeye

[Ray Gasperetti]

Thanks for the reply Ron! I always get a whole standing rib roast, or two, right around Xmas when the price is right. I get them untrimmed, take off the ribs, and cut nice thick boneless ribeye steaks with all the fat left on. From watching the video it appears there’s some trimming to be done when the process has completed after 28 days. I’ll leave it on and trim when the dry steak bag has performed it’s miracle. Thanks again! RAY