The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Recipes › UMAi Dry® Recipes › Has anyone dry bag aged a whole shortloin? › Re:Sam’s Carries whole shortloin – how to cut?
I have a hacksaw that’s only for the kitchen, with blades that are used and cleaned only for the kitchen.
I’d plan on sawing only on the path of least resistance — for a bone-in rib that means finding the cartilage between the bones and cutting the cartilage. That can be done with a knife.
I don’t know as much about the T-bones. That contains different bone structures and I’m not sure if I’d be successful with either a knife or a hacksaw, or if I’d need a serious saw to carve the short loin into usable steaks.