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It is bone in, but the 20 lb quote was just for an example. the one i’m aging is 15 lbs and yes it is bone in. I was thinking that I should be able to cut the meat off the bone after roasting it as a prime rib roast. i do have saws if I need to use it.
Also, I was going with this “nude” method because I seem to always get small air pockets in the bag, especially where the bone used to be in a ribeye. And this air pocket area dries at a slower rate and is still soft and not that hard rind. Also, this is how the restaurants or butcher shops do it in their coolers and I just wanted to try it. I have a dedicated fridge in the garage just for dry aging meat (and keeping some beer cold).