Whole '107' Rib, Custom Aged & Fabricated

Whole '107' Rib, Custom Aged & Fabricated

Call the shots here, and choose the length of time you'd like us to age this piece, as well as how you would like it cut into steaks. The only limitation here is the length of age; in order to make sure the piece doesn't go 'over the edge', we need to cap total age length to under 95 days. Since there are myriad ways for a whole primal to be broken down, we will get in touch with you after your purchase to personalize your rib, and each week will send you 'progress pics' as your rib ages. See below for more detailed information about the rib, a couple of Bryan's suggestions on some interesting ways to cut it up.

In Bryan's Words

We've shown both ends of the same 107 Rib to help us describe what to expect from the finished product. The photo on the top shows the LOIN end  or if you are as old as I am, the "1st cut". Back in the day, customers would ask for the 1st cut purposely to avoid the extra meat and fat that will be on the "CHUCK" end, shown in the picture on the bottom.

    Over the years, the industry moved away from this type of rib and ended up where we are today at the 109 Rib (also being offered). In fact, it is almost impossible to get the processing plant to fabricate the 107, because 99% of the market is for 109's, and it's too much trouble for them to make a small run of this old fashioned cut. We convinced a supplier to make us a few of these for us specifically because we wanted something that would survive way beyond our normal aging window of 30/40 days.
You'll notice in the pictures that the vertebrae or chine bone is still attached, and that the ribs are slightly longer. Also, and most obviously, the "chuck" end has both more fat and a type of short rib type meat that are removed on the 109.  This is the hidden cost of really long legitimate dry aging; all these addons will protect the important part of the rib over the long aging term, but the proportion of waste to finished product will be greater than on the 109.
Put simply, the 109 rib comes from the 107 rib, so a 3 month aged 107 will yield about the same net weight as a 1 month aged 109; but will start about 8-10# heavier.
In terms of how to fabricate this piece, this will be very similar to how a 109 can be broken down. You can stay simple, and call out a specific thickness or weight of either bone-in or boneless rib steaks. If you've been experiencing rib cap withdrawals, we can pull the cap off and cut the remaining piece into saratoga steaks, or even leave whole as a saratoga roast. Hell, you can even ask us to cut the rib in half, fabricate the chuck end (where the bulk of the ribcap lives) into a ribcap and saratoga steaks, then cut the remaining section into bone-in ribsteaks. 
Since the main difference in terms of how the steaks will look between this 107 rib and the 109 rib is the bones, to get a truly spectacular presentation I would suggest getting at least half of the piece cut into bone-in ribsteaks. We can either french to bones (clean all the fat off), or leave fat intact; whichever tickles your fancy. Don't hestiate to give us a call at 415-472-4488 if you've got any questions on what your options are!


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