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@Dale, this was my first time cutting a dry aged loin, so I “believe” it is easier. The advantage I see is being able to trim the minimal amount of bark off. By slicing it into steaks first, I can clearly see where the bark ends. With that said, I used a 10″ cimeter to cut from fat side down for the steaks. Getting through that bottom bark was a little difficult. I think a 12″ cimeter would be better. Hindsight being 20/20, I should have tried cutting from bottom towards the fat cap.