Aging bone-in is definitely possible, but it adds another dimension of “tricky” to the bonding process. As some of you have experienced, the fat side of the meat can have a little trouble bonding as it is not releasing any meat proteins to form the bond. With a bone-in, both the fat side and the bone side have this challenge present. If you have just cracked the meat out of the vacuum bag it is shipped in, you have the best chance of getting a bond with any subprimal. You need as much of the sticky proteins coating both sides so that the material has something to bond with. Also, the tiny needle points on some bones can cause pin prick holes that will compromise your seal before the bond sets up. We’ve had some processors use netting to hold the DrybagSteak material to the surface, though this doesn’t really help much on the concave curve there the bones are. Do share what your findings are, and what suggestions you have to make sure the material has the best chance in those first few critical days to bond.