The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › As a group, can we move beyond the money? › Re:As a group, can we move beyond the money?
When I said tough I ment only to cut the bone because the sub primal wants to reciprocate with the saw. You have to hold on tight, or have someone hold it for you. I think the bone does add flavor only to the meat that is near it. As for as protecting the meat, I don’t think the bone protects the meat inside at all. The enzymatic process, and the moisture that leaves the meat still takes place. That is what you want anyway. Hence the dry aging process. The way that I get a whole short lion is when T-bones go on sale I ask the butcher to sell me a whole one. They will sell it to you. FYI, porterhouse steaks come from the rear portion of a ribeye. That is were the tenderloin is located which juts into it. You don’t get many porterhouse steaks off of it I wouldn’t imagine. I guess that is why you don’t get any porterhouse off of a whole ribeye, they cut them all off so that they can get a premium price for them. You know they do sell standing rib roast, so I’m thinking they must get whole bone in ribeyes, then cut them into roast. I’ll have to ask the butcher that one. One other thing. When I did buy a whole short lion the butcher asked me if I wanted him to cut it into steaks? The reason they don’t sell whole bone in subprimals is because the average Joe doesn’t have the means of cutting through the bone at home. Other than doing what we do, who would have the need for a whole bone in? One added feature of a bone in ribeye, you get to gnaw on the bones.