I prefer boneless because it is cheaper and I dont find that drastic of a taste difference between the two to warrant that large of a price hike. Plus you are paying for weight you are going to throw away. That’s my reasoning I am new to this as well and from what I’ve read the bones just pose another issue to deal with. I’m starting simple and after a few successful attempts move to bone in.
I agree…I have never understood the attraction of the bone in steak, much less paying for something I can’t eat and will simply pitch. BTW a boneless rib eye subprimal is a very thick chunk of beef which can benefit from a much longer dry aging effort than just 30 days. Personally I prefer 45 days.
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