Whole '109' Rib, Custom Aged & Fabricated

Whole '109' 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 50 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 a couple of Bryan's suggestions on some interesting ways to fabricate this piece.

In Bryan's Words

We've shown both ends of the same 109 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". The image below is the same rib, but looking at the CHUCK end. 

You'll notice in the pictures that the vertebrae or chine bone is removed, and that the ribs are slightly shorter Also, and most obviously, the "chuck" end has both the excess fat and a type of short rib type meat removed on the 109.  The end result of this is that there is very little waste remaining; and if you enjoy the bones,there is virtually no waste. That's the good news; the bad news is that since this is so trimmed down, the is only the ribs to protect the meat during the aging process, so 2/3 of the surface area is exposed. The impact of this is that up to 15 days age, the exterior will darken, but doesn't really need to be trimmed off. Up to 30 days, the exposed exterior surfaces will need to be physically trimmed at an estimated loss of 10-15% of meat. If you cross 50 days, the trim could be anywhere from 20-25%, and by virtue of the physiology of the rib, it's possible for the age to "walk" into the interior of the rib from where it cannot be trimmed away.
This is why we limit the amount of age we put on the 109, because too much will reach a point of diminishing returns. 
In terms of how to fabricate this piece, the sky's the limit. 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. Seriously guys, we can have A LOT of fun here!


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