I had been dry-aging this for about 90 days. I took it out of my aging fridge to butcher, and began slicing as usual. I hit a really hard spot, and decided to sharpen my knife. When it STILL wouldn't cut through, I flipped the meat over and discovered why. I forgot I had purchased a bone-in sub-primal. Normally Restaurant Depot only carried boneless.
SO it was either cut about 6 two-inch monster steaks, or do some butchering. I cut the first with the bone, about 2.5 inches (for tonight's mini rib roast.. the kids are in college so it's just me and the wife.) I did another slightly thinner bone-in, but realized the rest would all end up 2-inchers.
I usually like to get about 9-10 1.5 inchers out of a sub-primal. It looked pretty forbidding, but I sharpened my knife again and went to work. It actually was not THAT hard a job (though I did put a nasty little slice in my thumb. Once I got that bandaged, the rest went as usual. Now I have a good selection of Delmonicos, a bone-in for a special lunch, the mini-prime-rib AND the bonus beef ribs for another special lunch. All in all, next time I think I'll just go with the boneless though. Professional butchers need to work too ... .
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