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MichaelWell I had to pull the first rib roast….the bag just kept letting go. I would not recommend trying to age a primal that has already had some aging at the Butchers.
The good news is I am estimating that this roast had approximately 3-4 weeks of aging…I’m guessing at the time in the Butchers case and my two weeks. It was fantastic! I took the first two bones from the chuck end and all the trimmings and ground that into Burger….WOW! The best burgers I think I’ve ever made.
The steak I had for dinner Friday evening was one of the best I’ve cooked in a long time.
I am really looking forward to trying my second rib roast after the 60 days……that one was originally cryovak’d and is looking beautiful in the dry bag…so is the Strip Loin I started with the first rib roast.