Time for some knife skills
A 21 day Prime dry aged ribeye ready to cut.
The first thing I noticed when I took my first cut was the wonderful aroma. Much better than my first try with the choice grade ribeyes. The second thing I noticed was the color. A much darker red, not as pink. The last thing I noticed was a better marbling. We all know about the large fat vein in ribeyes, but this had better fat in the meat. So for your inspection…..
Ready to wrap, quick freeze and then Vac pack. Have a menu ready for tomorrow and will let you know how they taste!