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I just finished up a 45 day bone in NY. My intention was to have dry aged bone in NY’s, but when I went to cut them I could not get through the bone. I think I should have had the butcher cut the ends of the bones off (where the rib meets the spine?) don’t know what that part is called. I ended up cutting the roast off the bones and then steaking it. Next time I will keep it aging for at least 60 days because the meat next to the bone did not dry as much.