Re:Experiment #4: semi-boneless leg of lamb

[Scott Mark]

I’m possibly the one who recommended cutting it down. Considering the amount of fat trim in a ribeye — I think it’d be a tossup considering the amount of lean trim for a single ribeye or a halved sirloin. For those of us who trim!

For those who want to have dry-aged beef whenever serving steaks, optimizing the beef selection and treatment doesn’t seem to be as easy as I would like.

I was building up an inventory of dry-aged beef in my freezer, ready to pull whenever we decided to grill steak. Then I gave my entire inventory to my brother. The best-laid plans…