The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Ribeye – Bone-in or Boneless? › Ribeye – Bone-in or Boneless?
I prefer boneless because it is cheaper and I dont find that drastic of a taste difference between the two to warrant that large of a price hike. Plus you are paying for weight you are going to throw away. That’s my reasoning I am new to this as well and from what I’ve read the bones just pose another issue to deal with. I’m starting simple and after a few successful attempts move to bone in.