With our tongues hanging out in anticipation of a juicy flavorful aged steak, Guy and I trimmed the darkened, moldy covering on the meat. Next, we cut straight through to separate out a roast. We were surprised to learn that there was no bone in the meat. Duhh. Why didn't we know that? We further trimmed off the cap (the thin strip of fatty beef that surrounds the eye). This will be reserved for braising.
And here's what we wound up with: a 3-1/2 lb. boneless rib roast, 9 beautiful rib eye steaks, and a little over a lb. of rib caps for braising. We reserved 2 steaks for tonight's dinner, and froze the rest with our vacuum sealer. First, I weighed the steaks and made sure that we froze what would be typical for us -- between 12 and 14 oz. This yielded 5 steak dinners for us, counting the 2 steaks for tonight; 1 company dinner using the roast; and 1 braised rib dinner most probably with leftovers for lunch or another dinner.
And our dinner tonight was heaven for sure. Just salt and pepper on these beauties; nothing else is needed when you have aged beef steaks. They went on the grill and were cooked to medium rare -- we savored every tender, juicy, flavorful bite.