107 Prime Rib Muscle | USDA Prime

Product arrived partially frozen, but still able to get hanger hooks through. It was a BEAST of a cut at around 42lbs, took up the entire space of my Dry Ager. Currently aging away in Margaritavi...no wait, that's not right...anyhoos, can't wait to try the first steaks from this monster early March.

Ordered the 30-35 pound 107, and it came in right at 35 pounds. Put it in my dry ager, going for at least 70 days. This is a beautiful piece of beef.

This is my second time buying the 107 and you just can't beat it for dry aging. Honestly it would be great for fresh bone-in ribeye as well, as you could just cut it to your liking. I now trim off a thin rind of fat and set aside. I saw the whole thing completely in half to fit in my small dry ager, and then saw through just the bone between each rib. I then cover the bone cuts with the trimmed fat to protect it and place it in my dry aging fridge. The amount of fat and bone that this thing has is excellent for protecting it from drying out during the aging process. I hope they keep offering it because I will keep buying it. Very well marbled!

Shipped out from Florida on Monday and received it on Wednesday in California! Came well packed and still frozen. First time dry aging and looking forward to some 55-day aged ribeye steaks!

The 107 sent was so big but fit perfectly into the counter height dry ager cooler we have. I have no doubt this piece will be marvelous at 120 days. It has amazing marbling it almost looks like BMS 6-7 honestly and not just a prime cut.

This was exactly what I'd hoped for, including the service from Meat N Bone. Initially, UPS messed up and delayed the order sufficiently that the meat wasn't good anymore. Gabriel was super professional and sent out another one right away. It was a really beautiful piece of meat, and I dry aged it for 6 weeks. It was really delicious and had developed a rich nutty taste with just a suggestion of blue cheese. It is essentially two flat steaks wrapped around the rib eye. You could either cut the flat steaks out and make them like flat iron steaks, or combine with some of the fat after the outside fat is trimmed and thrown away to make hamburger. The ribeye was well protected by the layers of fat and 2 steaks surrounding it, and I didn't lose any of it. I like to cut off a big chunk of the tender side and retie it to the rib bones for slow roasting (170 degrees) to make a prime rib (the first 4 ribs) and cut the rest into steaks. I save the bones and, after cleaning them up a bit, I use them to make jus for the prime rib (boil them all day while the prime rib cooks). I guarantee this will be, by far, the best prime rib you've ever had in your life. Restaurants that dry age won't do this, because they can't guarantee that all the meat will get sold on a given night, so this is something you can only enjoy at home :)