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Sailomb, I’ll be real blunt here in my personal assessment…when you start wrestling with that 15 pound bone in meat cutting and sawing through it to whack off a chunk I’m afraid you risk bruising the remaining meat let alone introducing bacteria. You would have been better off to cut that sub primal into 2 or 3 pieces and then aging them individually for whatever amount of time.
As for the issue you mention with the bone removed rib eye your concern about the “valleys” is valid, but with a little practice you can press the air out during the bagging so the Drybag comes in contact with the valleys…trust me I have done it many times! And then lastly when I steak out an aged boneless rib eye I cut my steaks and then trim them individually. The time spent is worth it rather than trimming in total leveling the hills and valleys. Ron