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That’s a bit of a toughie. I haven’t used the VP112 for ribeye or NY Strip.
The INSIDE dimensions of the chamber (usable – you have to leave room for the sealing bar) are 12″ wide x 10″ front to back. This is a bit problematic – all drybags seal on the smaller dimension (10×11, 10×20, 12×24, 16×28). So I’m not sure what the best answer is. Considering that you have to make a cut, if you were trying to bag the whole thing you could probably cut both the meat and a 12×24 (sub-primal) bag in two, and put half the meat in each bag.
Or, you could cut the meat so that it is no more than twelve inches “long”, and stick it across the bottom of a 16×28 (short loin) bag. That would give you the largest single cut, but you’ll waste a lot of bag.
I did something like that with a sirloin sub-primal. I got the whole thing done that way, but I still had to use the Sinbo to do the corners, because the VP112 can’t seal 16″ wide. I got a great vacuum adherence and a great seal.
And I wasted a lot of a short loin bag. Actually, I save it, because I might do something similar again.
Most folks here have reported excellent results with the Sinbo. The VP112 is much less fussy, but it can’t do the very large cuts.
I love my VP112.