Boneless Ribeye… Dry Aging Times ??

[Ron Pratt]

Welcome aboard, Steve! One thing you will learn is you are better off leaving the piece whole so that you have less trimming loss. Think of it in this simple term…as one piece you only have 2 butt ends to trim. Cut in half you’ll have 4 and in thirds the 6. The way most people trim unless they enjoy the taste of the harder exterior of aged beef you will suffer more loss than is necessary. I would suggest that if you are bent on dividing it age one for 28 days which personally isn’t long enough and the other for 45 days. Another option if you insist on 3 pieces then to reduce your trimming loss cut in thirds, steak out one piece now and freeze those steaks. Then age the other two, steak them when done and freeze. Then in the future thaw a steak or however many from the 3 packages and you’ll have a legit comparative test! Keep us posted! Ron